Happy Wednesday to you, I’m so glad you are here reading my blog. I’ve said this before and I’ll say it again, but blogging is the activity in my life that brings me the most satisfaction of anything else that I do, from the creativity to the feeling of having a supportive community to the sharing of ideas. I also love that it is a constant in my life, no matter what else is going on. So, I just wanted to say thank you for being here.
I’m feeling slightly overwhelmed at the moment since I am in the beginning stages of planning my final MPH in nutrition project. I’m definitely doing something with vegetarianism and health, but analyzing research and doing serious academic work scares me, especially when it’s a new process and I feel pressure to do it well. I keep reminding myself that I don’t have to be perfect and that it’s normal to feel this way. My plan is to take it one day at a time, like anything else.
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:
Here is the recipe:
Split Pea & Kale Stew
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
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.
I rounded off this food-fest with some Tahini-Cherry Ice Cream. I got so excited I forgot to take a picture!
I’ll be adding the soup recipe to Vegan Delish in the next few days and that will be recipe #75! I’m also in the process of converting my recipes to the metric system so I’ll be able to make the app available worldwide. For all of the latest news on the app, make sure you like the Facebook page here or sign up for e-mail announcements here.
Until my next post on Friday, have a great day and rest of your week.