Since today is Wednesday, I’m participating in the blogging party where we post a picture of everything we ate the day before. This is not a vegan blogging event but I like showing off what a healthy, vegan eats.
Breakfast was a green smoothie that included collard greens and kale. I wanted it green and, baby, it was:
I added some lucuma powder which seemed to do a great job in adding a little extra sweetness to cover the taste of the greens.
I’ve been fighting my sugar cravings lately and I had a cup of Teeccino after breakfast:
After a stint on the stair mill at the gym yesterday morning, I had a lovely salad for lunch:
I also had a slice of this bread:
I’m not being paid to say this, but I really love the products from Food for Life. They have a whole list on their website with all of the vegan offerings, check it out here. I don’t eat processed grain products very often, maybe once or twice a week, but I find that a piece of toast or a tortilla is a welcome addition to a salad or soup.
Dessert was a Fuji apple:
My beautiful friend Shoshannah came to visit me yesterday evening all the way from Amsterdam. I made her dinner in the pressure cooker starting with these ingredients inspired by The Chef & The Dietitian:
I also used some dehydrated shiitake mushrooms that I rehydrated in some hot water:
I also threw in a sweet potato (unpictured). The pressure cooker looked like this before cooking:
After it cooked for eight minutes, I stirred in the chopped kale and used a hand-immersion blender to get a nice texture:
I served it with some cashew cheese sauce and it was pretty incredible:
I rounded off this food-fest with some Tahini-Cherry Ice Cream. I got so excited I forgot to take a picture!
Here’s the Pea Soup recipe:
- 1 lb. split peas (uncooked)
- 1 sweet potato, chopped
- 1 red onion, chopped
- 1 cup shiitake mushrooms, sliced
- 32 ounces low-sodium vegetable broth
- 4 cups water
- 1 bunch kale, stems discarded and leaves chopped into bite-sized pieces
- cashew cheese sauce, for topping
- Combine peas, potato, onion, mushrooms, vegetable broth and water in a 6-quart pressure cooker. Bring to high pressure and cook for 8 minutes. Use the quick-release and carefully remove the lid. Stir in kale and serve with
- cashew cheese sauce.
My goal is to provide inspiration for healthy, balanced living. You can find more links on my Recipes and Resources pages.
P.S. I also have a Carrie on Living Amazon affiliate store where I list all of my favorite beauty items, kitchen devices, books, and other cool stuff that supports my lifestyle. Your purchase of any item on Amazon helps support my blog so thank you in advance.