Today was a pretty good day! I’m starting to feel like I’m getting the hang of cooking foods that are delicious and good for me. I started the day with Vitamin D and B12 supplements (you can assume from here on out that each day begins with these).
A thought-provoking discussion began on my Instagram account (link below) with my friend Gayla regarding a quote I had read in Main Street Vegan by Victoria Moran. Victoria compares the amount of protein present in kale as opposed to that in the same amount of beef (weigh in on the post if you’d like to).
Got my hair done.
I picked up a few items at Metro, including cashew milk, which I haven’t tried yet. Rather than throw everything out at once, I’ll be replacing our household products with those that aren’t tested on animals and aren’t toxic. Today I chose a new dish detergent (Seventh Generation), which contained almost all ingredients I could pronounce. My dad would be proud! I stopped at the local health food store and grabbed a couple bars of Soap Works Ginseng soap for the bathrooms (again, because the foamy stuff contains a lot of ingredients I can’t pronounce). I also grabbed some probiotics, which my doctor recommended I start taking when I told her that I don’t eat meat.
Graham and I watched an interesting and emotional documentary on Netflix called “The C Word,” narrated by Morgan Freeman. We discovered during the film that the aerosol-style can of olive oil spray that was in our cupboard does, in fact, list propane and isobutol as ingredients. We promptly threw it in the garbage.
Here’s what I ate today.
Breakfast: Fresh Fruit Muffin made at home from the Forks Over Knives Family cookbook. Coffee with Silk Almond hazelnut coffee creamer
Lunch: Handful of organic corn tortilla chips with hummus. Leftover Black Bean & Sweet Potato casserole from the Vegetarian Passport cookbook. Side of kale sauteed in veggie broth with a few drops of sesame oil, salt & pepper. Cup of President’s Choice “Feeling Cleansed” milk thistle & dandelion tea.
Lunch! (Are you sick of my food posts yet?) The rice dish was a casserole recipe from a book called Vegetarian Passport, reheated. Then I remembered what I've been learning about leafy greens so I softened some red kale in a pan with a bit of broth, sesame oil, salt and pepper and oh my god where has this been all my life? "Per calorie, the dark green leafies have more protein than beef. Greens, especially kale and cabbage, may cut diabetes risk. There are chemicals in kale, collard greens, and broccoli that have been shown to prevent ovarian and bladder cancer, and halt the growth of breast cancer cells." (@mainstreetvegan) Fascinating. #vegan #vegetarian #plantbased
Dinner: Leftover brown rice, roasted shawarma spiced eggplant & sweet potato (shawarma spice blend from the Minimalist Baker). Heated with a little extra virgin olive oil and heaped in a bowl with sriracha on top. Two glasses of red wine.
Snack: The pomegranate seeds that Nate didn’t want. A few spoonfuls of a sweet potato soup I made from scratch. I’ll post the recipe tomorrow.