Vegan Weekend Extravaganza, Washington DC

Ok, so I had quite the weekend…

It all started with a trip to MOM’s Organic Market at their new location at Mosaic. What I came back home with is this – a bounty of plenty and abundant living greens:

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Lots of Kombucha Brooklyn (and I could do a whole post about how awesome they are!), collards, kale, chard, sprouts, raw food collard wrap (from Zia’s), cucumbers and celery for juicing… also a bottle of motto (sparkling matcha), strawberries etc..

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This Friday evening, a friend and I devoured an evening meal from Raouche (legit, family-owned, super delicious Lebanese food in Falls Church, VA..). Here a picture of the results of devastation:

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Raouche Cafe

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So you may – or may not – ask.. What exactly do you do in the morning.. Well, thing is.. I love to cook. So, first thing I do, yes even in my bathrobe – is turn on the stove top and cook something… #SaturdayMorning. This happens to be authentic, whole-spices, black tea vegan chai – in coconut milk, with coconut sugar. (spices include cardamom, cinnamon, cloves, nutmeg, vanilla, etc..). DELICIOUS. Look at photos of me executing the process. Note: straining is required because of infusion of whole spices and loose leaf tea :)…

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Saturday afternoon a friend and I took a big bike ride from Rosslyn (cycling down the Mall past the Washington Monument) to Big Bear Cafe, coffeeshop in Bloomingdale, Washington DC.

At Big Bear, I had the most legit espresso ever. The coffee was so deep, dark and delicious – yum yum yum! Then a storm was brewing… Good thing we were in Big Bear, because otherwise we would have been caught in the rain – a downpour.

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By the way, Big Bear Cafe has a nice outdoor patio in the summertime, awesome place to enjoy a coffee surrounded by foliage on days when it’s not raining!…

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Big Bear Cafe

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When we got home (we dodged the rain, by chilling in Big Bear) a meal to satisfy tired bike bodies was prepared. Seriously though.. I put this together in a matter of seconds. NO JOKE. Get home, and 90 seconds later, – poof! – THIS:

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Baba ghanoush and quinoa tabbouleh (gluten-free!). Both of these were prepackaged, that I bought at MOMs, all natural – no preservatives, etc..   Served with raw, dehydrated sunflower bread (from Lydia’s).

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And a little bit later, whenb night had fallen over Rosslyn, Virginia (were I live)…
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…the fridge was still full of greens.
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So I turned on some music…

…put my green juice hat on… and cut, cut, cut!
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When green juicing: choose the perfect quantity of each vegetable (in general for green juice: 80% celery and cucumber, 20% dark leafy greens – in this case kale, collards, chard, etc..)
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Get your juicer out (mine is an OMEGA VRT400 HD masticating juicer) and JUICE!!! :D

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Green Juice. 100% organic.

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On Sunday I made health-promoting vegan burritos.. made with ezekiel sprouted grain tortillas (no flour, just sprouted grains!), sprouts (alliteratively substitute for spinach), and sauteed enokitake mushrooms + chard (in vegetable broth and tamari). #Vegan

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And… finally, when I woke up and was home again this (Monday) morning, I made a couple of foodthings before going to work.

CHAI:

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I made chai this morning.. damn that looks like coffee! (almond milk, cinnamon, cardamon, cloves, black tea)

RAW COLLARD GREENS, TRI-COLOR QUINOA, WILD CHANTERELLE MUSHROOMS:
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Whoa! What a weekend! :)
What a lot of fun! A snapshot of good food :)

Thanks for checking out my food blog.

Until next time…

Organic Oat Bran with Homemade Almond Milk

This is just delicious. A great source of fiber and the almond milk is so easy to make! (I blended one part almond meal with three parts water, added some dates for sweetness, nutmeg, cinnamon and a pinch of sea salt. I strained the beverage through cheesecloth and voila!) Very cost effective, too. ;)

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Raw Hummus and Earth Soup

The hummus is made of soaked organic chickpeas (overnight) with lemon juice, sea salt, garlic, black pepper, smoked paprika, olive oil, hulled sesame seeds, cashews, rice milk, and filtered water. All ingredients blended to smooth (in Vitamix), topped with olive oil, smoked paprika, black pepper, and sea salt.
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The following soup was a play on borscht. I had golden beets and potatoes in the fridge and wanted to use the soup function on Vitamix. So here’s all I threw in:
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And the result is this:
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Grounding. I call it Earth Soup. Not quite borscht, haha, but very tasty. The soup can be strained after blending (in a chinois, for example) to remove any sediment. (list of ingredients: shallot, potato, garlic, sea salt, black pepper, golden beets, basil, dill, filtered water, coconut milk, organic tamari, and olive oil)

A New Breakfast Paradigm.

This is the next level for me in terms of breakfast nutrition. Does this look appetizing to you? :p Here’s what’s inside:

Blended fresh “power greens” (kale, chard, spinach), raw cacao, flaxseeds, dates, wild blueberries, frozen banana, and fresh almond milk….. All that, integrated into oat bran.
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(fiber, omega fatty acids, nutrients and vitamins, superfood antioxidants)

How can you create food full of greens which you enjoy eating first thing in the morning?

Delicious Doenjang Stew – Vegan

I was very much inspired by a South Korean film called The Recipe (된장 Doenjang), which I HIGHLY RECOMMEND you see…

Toasted sesame oil, raw sesame oil, organic sunflower oil, spring onions, garlic, sweet potatoes, collard greens, tea-infused flax seed tempeh, kelp, chili paste, filtered water, radish sprouts, basil, organic lemon juice, nutritional yeast, cocoa, red miso:
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