Good morning and hope you are having a great week so far! After getting back to the Central Coast on Sunday and being gone for 6 weeks, my kitchen was so empty it wasn’t even funny. Fortunately, there was a local farmers’ market on Monday afternoon that I went to for the first time. It was in a beach community not far from where I live and it was adorable. Have you ever been to a place that is so charming that it feels like it is from a movie set? That’s what this market felt like. Here are a few food shots:
Isn’t the tomato display lovely? I got to sample the “Low Cal Kale” juice from the juice lady and it was refreshing if not a bit green:
I ended up buying so many different fruits and vegetables that I’m devouring this week. Yesterday morning started with a cantaloupe smoothie made with the fruit I got at the market. The cantaloupe was so ripe that it frangranced (is that a word?) my whole kitchen. I decided to combine the cantaloupe with some of this shiso herb that the vendor said was an Asian type of mint. I figured it would go well with the melon:
I also added some frozen blackberries, flax meal, chia seeds, hemp milk, collard greens and carob powder:
I may have added too much hemp milk and one too many ingredients because it wasn’t as thick or delicious as I thought it would be (I’m going to blame the collards):
Still, it was cold and sweet and was okay, but just not totally delicious. I did my reading for my Nutritional Epidemiology class (it’s actually more interesting than it sounds!) and worked out yesterday morning before being very hungry for lunch. I served some leftover kale salad that I made Sunday night with some quinoa, tomatoes from the market, sliced onion and a leftover tofu burger from last weekend:
Dessert was a bowl of French prunes that I discovered at the market and the last of the figs I bought there:
All together now:
As a side note, Alan and I have been doing a lot of thinking about putting our house on the Central Coast up for sale and moving full-time to the Palm Springs area, and, you are never going to believe this, but we have changed our minds! Now that we’ve gotten past the cold, foggy summer on the beach and tested the housing market which is still terrible, by the way, we have de-listed the property and have decided to continue living between both places. I have to admit, it’s pretty cool being able to experience two completely different climates and cultures going from the beach to the desert. Gotta love California for its diversity!
So, yesterday afternoon was spent for me unpacking some things I thought we were going to move and catching up on things around the house. Dinner was a salad made from greens from the market dressed with a raspberry-version of my Blueberry Zinger Dressing and topped with some onion sprouts, pinto beans and sprouted beans:
Here’s the recipe:
Sweet Raspberry Dressing
1 cup frozen raspberries
1/2 cup walnuts
4 Medjool dates, pitted
1 teaspoon dried marjoram or oregano
1/3 cup golden balsamic vinegar
1/4 cup unsweetened soy milk
Combine ingredients in a high-speed blender and process until smooth.
I also roasted my first butternut squash of the season and some onions and kale as a side dish to my salad:
Dessert was an old stand-by, a bowl of grapes:
Here’s my dinner in one shot, although I gotta admit, I had an extra serving of the squash. 🙂
I hope you enjoyed seeing this vegan food journal from yesterday filled with local, seasonal foods. We are currently studying diversity in diet in my class and I’m doing everything I can to express to my classmates how diverse, sufficient and healthy a vegan diet can be. From my count, I ate at least 25 different types of food yesterday so I think I’m doing excellent in that department.
Have a great rest of your week and I’ll see you back here on Friday!
Note: this post has been submitted to What I Ate Wednesdays.