Apr 30, 2015

from the kitchen table (vegan family meals)

I've been working on refreshing my diet--I say "refreshing" because it sounds a little less menacing than "overhauling"... I see an amazing Chinese doctor and naturopath who have been such a wealth of information, and have been the catalysts to this particular wave of change. It's not a bad change. Just less sugar, wheat (sob), with the addition of more healthy fats. It gets a little tricky cooking for the whole family, but we are making it work little by little. Here's our day:

Breakfast-Jasmine rice with natto seasoned with toasted sesame oil and nama shoyu//stewed pumpkin//nori seaweed

Snack-Gluten free zucchini muffin//cashew milk

Lunch-Baked falafel sandwich on sprouted bread (for Julie), home made hummus, and avocado//a large salad with more avocado and carrot ginger dressing//coconut yogurt

Snack-Vanilla chia pudding//rooibos chai tea

Dinner-Kamut pasta with roasted cauliflower, olives, and walnuts//kale salad

*Muffin and carrot ginger dressing from Choosing Raw, Hummus from Oh She Glows, Chia pudding from Living Raw Food and the rest was thrown together willy nilly. Time to get some of these recipes written down!
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