Sprouted quinoa cooked with a little Himalayan salt and better-than-bouillon. Shaved heirloom carrots. Massaged lacinato kale with olive oil, Himalayan salt and black pepper. Chopped spinach. Sundried tomatoes, rehydrated, drained, coated with Himalayan salt, olive oil and black pepper; baked for 7 minutes at 420F and then cut into bitesize pieces. Hemp seeds. Dressing: tahini, lemon juice, curry, turmeric, Himalayan salt, apple cider vinegar, olive oil, water, maple syrup. Garnished with cilantro.
I have increased my exercise over the last few weeks. As a result, I have found that I am eating more (quantity). Weight-training and hot yoga require me to stay well nourished and well hydrated. I’ve actually put on about 6 pounds (of muscle, I presume) over the last few weeks…
Here is a recipe to guide you, if you would like to create something similar:
*Cut up tempeh and sautee it in a little bit of coconut oil with spices (mostly: turmeric, cumin, coriander, black pepper, a little cinnamon, a little nutmeg, himalayan salt, etc.).
*Add cut red onion and deglaze with tamari
*Add red lentil and Shiitake mushrooms (dried, that have been soaking in water) as well as the mushroom soak-water
*Add a scoop of chickpea miso, stir then cover and reduce to low heat.
When that had cooked I added some of the “cooked sprouted rice and black eyed pea mixture” that I had made yesterday. (If you’re doing from scratch, I would suggest you precook the rice and bean mixture and then add the tempeh-mushroom-curry on top.)
I stirred everything together and served it all on a big bowl of mixed greens. Delicious!
Tempeh, black eyed peas, lentils.. this protein rich lunch is suitable for vegans (who workout)!
Quinoa with red and green lentils, fresh ginger and tamari.
Blend tamari and nub of ginger with water in the vitamix, marinate lentils and quinoa in tamari/ginger mix.
Marinate (I did mine for 2 hours in an airtight ziplock bag).
Add water, cook for about 20 mins.
Collard green. Radish sprout + alfalfa sprouts. Tempeh, shiitake mushroom and soaked-walnut roast (with kale). German mustard cream sauce (recipe below).
Served with sunflower greens.
Wild black rice with a touch of walnut oil and crushed pink salt.
RECIPE:Pulse the mushrooms and kale. Add walnuts.
Mash tempeh, season with soy sauce. Add tempeh to food processor with a small handful more of shiitake mushroom and walnuts. Pulse.(Add) Sesame oil. Black pepper. (Put on sheet tray and bake at 400 degrees fahrenheit)
***Spread mustard sauce on prepared collard green leaf. (Organic vegan German mustard cream sauce RECIPE: Sunflower pepitas + cashew soaked in water with pink salt.
Blend with half the soak water and nutritional yeast flakes. Add chia seeds and the rest of the soak water.
Add coconut aminos and turmeric [for color]. Add a little [sea] salt and black pepper. Add scoop of garlic and red pepper [chickpea] miso [this one from South River] and organic German mustard.)Serve.
Carrot “pasta” with lemon and olive oil, sauce including pinenuts, red onion, leeks, olive oil, apple, curry and herbs.
Carrot “noodle” close-up (made with vegetable peeler and steamed for a small amount of time):
Curry sauce (in food processor):
Raw walnut oil
Unpasteurized apple cider vinegar
Mix curry sauce with freshly shredded carrots