Tuesday, December 8, 2009

That became this

It's been nearly a month and I have yet to use an actual recipe to prepare any of my food. I have an awesome new cookbook, Vegan Yum Yum, that will be what I reference when I do get around to it. But for now, I'm improvising. I know basically what I need to be eating, which is a wide variety of veggies, fruits, grains, legumes, seeds, and nuts. It's working so far. Today, I prepped what looked to be a ridiculous amount of kale, spinach, broccoli, green beans, onion and garlic. Nope. I'm still amazed at just how many veggies I can eat in a sitting, and throughout the day. Here's what my chopped veggies looked like. They filled up my cutting board.

And after 2 minutes in the wok, that became this:

I used a small amount of canola oil in cooking, and a splash of Braggs and sesame oil at the last second for flavor. Lastly, I sprinkled some sunflower seeds and almond slivers to get whatever nutrients you're supposed to get from seeds. And I took a swig of fresh OJ to help digest all the iron from the dark greens. It was really good, and filled me up, for now. I'll have another snack before the night is over (I'm looking at you, avocado). And I'm going to prep this same meal to eat at lunch tomorrow, because it's fast, easy and tasty.


  1. Braggs is great.
    Try using refined coconut oil in place of other oils. When you heat most oils at high temperatures, you change their molecular structures, causing free-radicals.