Today is What I Ate Wednesdays where I post a photo journal of everything I ate yesterday. I started off with a green smoothie using a blend of collard greens and spinach as the veggie component (this is my favorite recipe, I just substituted the watercress for the collards and spinach). As you can see, I maximize my Vitamix capacity and I usually end up with leftovers for the next day. In other words, between Alan and me, this much makes 4 good-sized smoothies:
I have found myself reducing my portion size just a little bit since I lost a little bit of weight before my surgery and my stomach size is appropriately smaller. I find this amount is enough to fuel my morning workout but not too much that I’m not hungry for lunch:
Even as we start to get cooler mornings here in California, I love a cold, refreshing smoothie for breakfast. I usually just put on an extra jacket after I drink it until I warm back up. 🙂
Lunch yesterday was a big salad with romaine, tempeh, chickpeas, jicama, onion, quinoa, tomatoes, pine nuts and some of Dr. Fuhrman’s Almond Balsamic Dressing:
For dessert, I had an Asian pear and about 3 tablespoons of almond butter:
I had a community lecture to attend last night after dinner, so I made something very simple which was just steamed kale topped with water-sauted mushrooms, onions, garlic and black beans. First, I steamed the kale:
Then, in a separate pan, I just heated up a teensy bit of water and added the onions and mushrooms:
During the last few minutes, I added the garlic, black beans and just a touch of tamari for flavor. I sprinkled some sesame seeds on top so it would look pretty:
How amazingly simple is that?!? I need to make more meals like this, it came together in 15 minutes.
For dessert, I had something special that was fresh out of the dehydrator.
I used the food processor to mix together almonds, dates, currants, water and carob:
I used these dates, by the way, they are already pitted for
lazy busy people:
I then spread the mixture thinly on a piece of parchment paper set in a small baking sheet:
I put the batter on the paper onto a dehydrator tray and scored the batter into wafers:
I dehydrated these at 115 degrees for 10 hours and then flipped them, taking them off the paper, and dehydrated them for another 10 hours on the other side:
They ended up being crunchy, sweet and very waferish!
I ended up eating about 5 wafers for dessert last night:
Ideally, I think these wafers served with some fruit would be a great dessert, maybe even something I’ll consider for the holidays this year. The wafers are not overly sweet, but they definitely are an indulgence, albeit a healthy one.
Here’s my recipe:Print
- Yield: 12 wafers
- Category: Dessert
- 1 cup almonds
- 1 cup dates, pitted (you can use Medjool or Deglet Noor)
- 1/4 cup dried currants
- 1/4 cup plus 1 tablespoon non-dairy milk (unsweetened)
- 1 tablespoon carob
- Combine ingredients in a food processor and process until combined but still slightly chunky. Spread batter onto a small parchment-lined baking sheet and use the back of a spoon to ensure that batter is spread as thinly as possible in order to have a wafer-like consistency.
- Place batter on parchment paper onto a dehydrator tray and dry at 115 degrees for 10-12 hours. Flip the wafers, removing the parchment paper, and dry for another 10-12 hours or until wafers are crisp.
- Alternatively, you can bake these wafers in the oven at 350 for 15-20 minutes.