Happy first day of spring!!! It seems appropriate that the very first batch of strawberries were available at my local farm stand yesterday:
I am more than happy to say goodbye to winter and welcome in the new growth and fresh produce that are synonymous with spring.
Photo Food Journal:
Today, I’m sharing with you a picture of everything I ate the day before as part of the blogophere’s “What I Ate Wednesdays” series. Breakfast started off with some leftover green smoothie that I put in a bowl and topped with dehydrated buckwheat groats and some almond pulp that resulted from homemade almond milk:
I had errands to run yesterday afternoon, so I made lunch to take on the road, including this salad that had lettuce, cilantro, tomato, onion, adzuki beans, chopped cabbage and broccoli stalk, and my new favorite almond butter dressing (see below for recipe):
One of my stops was the health food store and so I brought in my salad and ate it at the counter, along with an apple and my supplements that I carry along with me in a little container:
I am in love with this new dressing I made. It uses almond butter as the base, with crushed tomatoes, roasted garlic, dried onion, red pepper, balsamic vinegar, herbs, and non-dairy milk to make it flavorful and creamy. Before I tell you how to make it, just look how gorgeous it is:
Here is the recipe:
Crushed Tomato & Almond Butter Dressing
1/2 cup unsalted, raw almond butter
1 cup crushed tomatoes, salt-free
6 cloves roasted garlic
2 tablespoons balsamic vinegar
2 tablespoons white wine vinegar
1/2 cup unsweetened soy milk
1 tablespoon dried onion flakes
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
2 Medjool dates, pitted
1/4 cup raisins
Combine ingredients in a high-speed blender and process until smooth.
After a conference call and my slew of errands, I headed home, finished some work, and went to a toning class at my gym. Dinner was some more leftover tempeh chili, topped with avocado and red onion:
Dessert was some homemade applesauce (unpictured) and a mug of a new herbal coffee blend I just discovered, topped with some unsweetened soy milk:
That’s right, I have discovered an organic alternative to my beloved Dandy Blend that I featured a few weeks ago. This version comes from Mountain Rose Herbs, one of my favorite healthy food companies. I have actually just joined the affiliate program with Mountain Rose, because they sell so many things that I use personally and recommend. I will provide some updated links next week with all of the products I love. But, if you use this link and search for herbal coffee, you’ll see this product, plus you’ll be supporting my blog because I will receive a small commission.
This version of herbal coffee comes in a little bag:
It’s different from the Dandy Blend because it has to be steeped in either a coffee press or a tea ball:
It’s equally as flavorful and healthful as the Dandy Blend, plus I really like that the ingredients are organic. Big thumbs up!
Defiant Daughters Giveaway:
I have been so touched by the responses to my current giveaway for the fantastic new vegan book, Defiant Daughters. This giveaway is still going on, you can enter to win your copy by leaving a comment on Monday’s post here; you have until this Friday to enter.
See you then!