What we’re eating lately…

With spring weather going from 50 degrees one day to 90 the next my body doesn’t know what to crave. So we’ve been eating a bit out of season, roasting fall veggies and making big pots of cold-weather soups, while blending cold & refreshing green smoothies on the hot days.R’s superfood overnight oatmeal breakfast: oats, raisins, walnuts, almonds, chia & hemp seeds soaked in soy milk overnight. Delicious cold or heated.My Oat-Free Raw Vegan Cereal: 1 ripe banana, handful of fresh blueberries, 2 TBS raw almonds, 1 TBS hemp seeds, & 1/4 cup plain unsweetened soy milk.  

      I love my filling fat-free nutrient-dense soups. They make a great lunch and also are a nice creamy addition to lentil soups.Red Lentil Soup: 2.5 cups of rinsed split red lentils simmered 30-40 min with 8 cups H20 + chili powder (1.5 tsp) & tumeric (1 tsp) + 1/2 tsp asafetida or epizote (optional for digestion). Garnish soup after it has cooked with some dry pan-roasted spices, such as mustard seeds, cumin seeds, red chili flakes, & oregano. One of R’s lunch burritos made with leftover dinner ingredients of rice, quinoa or potatoes + legumes, topped with nuked kale or spinach, melted vegan cheese, and hot sauce. I’ll bake tempeh for his burrito + can be crumbled in a lentil & grain dish.Our favorite smoothie snack is the orange & green smoothie blended with 2 cups water, 5 peeled & chopped oranges, 1 peeled & diced cucumber, few sprigs of basil, big handful spinach, & 5 frozen strawberries.Plenty of chopped Opal apples & carrotsTomato Soup with crunchy chickpeas and tofu basil ricotta.Eggplant Rolls with homemade marinara and tofu riccota from Minimalist Baker  Black Bean & Rice Soup with avocado, roasted pumpkin seeds, salsa, & fresh lime juice. I ate mine with steamed broccoli (no rice) while R had his with a tortilla & melted Chao cheese.  Raw marinara sauce with spiralized zucchini & carrot noodles. Can be served uncooked or heated. Chocolate Avocado Pudding dessert! 

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