Today’s lunch: A bowl of raw Pad Thai consisting of red cabbage, red bell peppers, zucchini, carrots, corn, edamame, green onions, hemp and sesame seeds. The peanut sauce was added after this photograph was taken.
This is my go-to bowl because it is easy to prepare. If I have all the ingredients at hand, I simply dump them in a bowl and mix them together: Brown rice, black beans, molcajete salsa (from Berkeley bowl), avocado, spinach and crisped corn tortilla.
A friend’s advise: the key to making a good batch of home made veg broth was to roast all the vegetables first before boiling them in a pot or use a pressure cooker for about 12 minutes (natural release). Roasting releases all the juices and adds flavor to the broth.
After the broth cools down, I stuff the whole vegetables in a milk bag (you can use cheese cloth too) and squeeze out the rest of the liquid to maximize quantity.
I found this to be a great solution for a quick on the go breakfast. The night before, I pour gluten free oats in a jar and top it with slices of banana, apple and blueberries (or any other fruit in season). I then add almond milk and store the jar overnight in the refrigerator. The next morning, I add flax meal, coconut nectar (or your choice of sweetener) and more almond milk if needed.
Lunch today: Brown rice, thai vegetable curry (potatoes, cauliflower, eggplant and chickpeas), steamed kale.
Yellow peaches were on sale for 89 cents a pound at the grocery store yesterday so we decided to take advantage of it. For our Sunday mash up dish, I sliced up a peach and added it to the rest of the leftovers: brown rice, kidney beans, braised purple cabbage and avocado. I squeezed some lemon and lightly salted my bowl while T added sauerkraut to hers.