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