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My Healthy Weekend Vegan Eats & Smoothie Fixins’

Posted Jan 28 2013 10:00am

Hi, good morning! Hope you had a good weekend. I think my increased dosage of thyroid replacement medication has finally kicked in because I’m feeling good again, probably the best since the weeks after when I still had natural thyroid hormone in my system. I have a blood test and appointment scheduled with my endocrinologist in about three weeks and we’ll know for sure after that.

It’s nice to have my energy back so I feel more motivated to do more in the kitchen. It couldn’t have come fast enough because Alan staged a mini-revolt on Friday and requested no. more. soup for at least a few days. I’m the kind of person who can eat the same foods day in and day out, but he likes a little more variety and I can appreciate that. He asked for a stir-fry so that’s what we had. I used my basic recipe with Almond-Tahini Sauce .

Prepping the vegetables is the hardest part:

Vegetables prepped for stir-fry.

I served it with chopped peanuts which gave it a great crunch factor:

Vegetable Stir-Fry with chopped peanuts.

I made my version of a Buddha bowl for lunch on Saturday, this one had romaine, black rice, broccoli, avo and chopped red onion with my favorite salad dressing  and some edamame on the side:

Carrie's Buddha bowl.

Saturday night my vegan man and I went to Native Foods for dinner. We each had the Soul Bowl which someone on Instagram said makes us Soul Bowl-mates. Ha!

Yesterday I was still feeling spunky so I made some Avocado Chocolate Pudding . Yes:

Avocado Chocolate Pudding

I’ve made this with silken tofu and avocados in the past to help dilute the fat, but yesterday I made it with just avocados and no tofu and the consistency was like chocolate mousse and the flavor was incredible.

Dinner last night was leftover stir-fry and a fruit bowl of chopped kiwis and fresh organic blueberries I found at Costco:

Fruit bowl with kiwi and blueberries.

What were your favorite healthy, vegan eats from the weekend? Tell me!

A few weeks ago my friend Jasmin requested a peek into my smoothie cabinet and a few of you seconded her request, so I decided to do it a little at a time.

I start pretty much every green smoothie with a base of hemp and sesame seed milk that I make in my high-speed blender. I buy both products through Vitacost (use this link  if you’re a new customer and we’ll both save $10).

The hemp seeds come in a three-pound bag that I store in the freezer once it’s opened:

3 lbs. of hemp seeds.

I use hemp seeds because they are a good source of omega-3 fatty acids and protein and are mild in flavor. I keep a little glass dish of them for easy access and they live on the inside of my refrigerator door:

Hemp seeds.

When I am making the base for my smoothies, I also add about two tablespoons of unhulled sesame seeds for a great source of calcium:

Unhulled sesame seeds from Bob's.

I also buy these from Vitacost, although I have found them in the bulk section at natural food stores as well. Just make sure they are labeled “natural” or “brown” so you know they are unhulled which I found out at Dr. Fuhrman’s Immersion in San Francisco ensures that you get the most nutrition.

I keep these in a labeled, glass jar in my pantry:

Sesame seeds.

I use 1/4 cup of hemp seeds and about 2 tablespoon of sesame seeds with 3 cups of chilled water when I make my smoothies which are generally about 4 servings. I just blend it all in the Vitamix before I start adding all of the other ingredients.

In my next post, I’ll talk about the best types of fruits and greens to use in a smoothie.

Don’t forget to enter to win this awesome Vega prize by entering here ; I’ll randomly select a winner on Wednesday as well! Good luck!

Thrive Forward Giveaway Pack

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