Plentiful Plants

Daily eats of a Torontonian student

Very Vert May 5, 2009

This morning started off with a bowl of President’s Choice Cinnamon Spice Multigrain Oatmeal (uncooked) mixed with a little maple syrup and topped with almond butter and a golden delicious apple. I loved dipping the apple in the oats before each bite for a crunchy coating.

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For lunch I brought along a container of carrot, snow peas, cucumber, and red pepper.

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As well as a fruit selection including tomato, blood orange, cantaloupe, and mango. Really good mango…

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Later in the afternoon I tried an Elevate Me! Blueberry Cranberry Goji Berry Boost Bar. This bar was really good, I could definitely taste the berries, and they tasted REAL (which they were, obviously, but some bars still manage to taste fake). I think this would take second place behind the Chocolate Coconut Chew bar in an Elevate Me flavour competition.

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When I came home I had a few dates before leaving again to run some errands.

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And when I got home for the second time, I wanted dinner, but didn’t feel like cooking, and was craving a green monster. So I went SUPER-GREEN with green grapes, a lime, spinach, a banana, chia seeds, Natura unsweetened soy milk, and a little stevia.

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This monster hit the spot perfectly, I loved the lime addition.

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And finally my fellow Canadians may be interested in this sample up for grabs.

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Edible Bowls and Goddess Goodness February 21, 2009

This lovely morning started with me sleeping in a couple hours later than I usually get up, then getting up and making myself a wonderfully sweet and savoury bowl of oatmeal that completely disappeared!

I cooked some oatmeal in water with wheat bran and at the end stirred in some melon that I scooped out to make the bowl, half a small cantaloupe, a little larger.

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The melony bowl of oats was topped with what looks like a mountain of goat cheese and dried cranberries.

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Well, I lie when I say the bowl was completely eaten.  But it is rather environmentally friendly….

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I spent the rest of the morning, and into the afternoon grocery shopping and running errands.  I takes me several hours because I walk everywhere, and like to shop in several different directions.  Though, I do enjoy myself doing so.  There were ice sculptures being set up on the sidewalks!  I wish I could have taken pictures, but my camera battery was charging at home.

When I got home I was pretty hungry but wanted to start a couple cooking projects, so I had a quick container of yogurt with Nature’s Path Pumpkin Flaxplus granola and a touch of stevia.

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I then set to work in the kitchen, transforming these ingredients into something I’ve been seeing a lot of and was eager to try.

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And I must agree, if mine turned out anything like like the store bought or original recipe version, it is absolutely delicious.  What did I make?  Well, I’m a bit unwilling to pay $5 for a bottle of something so high in fat and calories, so instead instead of Annie’s Naturals, I drew some inspiration from FatFree Vegan Kitchen and whipped up a batch of gorgeous goddess dressing.  I don’t know if it tastes the same as Annie’s, but I’m definitely falling in love with it.

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The ingredients, all thrown into a (mini) food processor, yielding 12 tablespoons dressing:

  • 1/3 package (100 g) lowfat silken tofu
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp sesame oil
  • 2 tsp soy sauce
  • 1 tbsp dried parsley
  • 1 tbsp dried tarragon
  • 3 finely chopped green onions (green part only, no white)

My version (using the Calorie Count Recipe Analyser) works out to 18 calories/tbsp, 1.4 g fat, .8 g protein, .7 g carbs, and 50 mg sodium.

The dressing made it’s first appearance in my very late lunch of fish wraps.  The outside is my favourite winter green, collards, which where spread with dressing and rolled around some baked Lake Erie striped bass.

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The fishy goodness was paired with a juicy pink cara cara orange.

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Meanwhile, all afternoon I had had a pot of chickpeas simmering on the stove and when they were cooked through, I again made use of the food processor to produce a batch of roasted garlic hummus.  The creamy spread was sprinkled with green onions and enjoyed with a pile of celery and cucumber slices.

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Now it’s getting to be time to catch up with some TV, Monk and Psych are calling my name.  I’ve been eating meals very late today so I’ll probably have a more substantial snack before bed, but I’ll post it tomorrow.

 

The first day February 19, 2009

This morning for breakfast I had a lovely bowl of Hewitt’s skim milk natural yogurt topped with blueberries, chia seeds, and dried cranberries. I grew up about 10 minutes from Hewitt’s dairy and I like that the yogurt is local, so I picked it up when I saw it at a health food store a while ago. Unfortunately, it’s really watery and a bit more tart than I would like. I might strain the rest to make greek-ish yogurt, but I think I’ll switch back to the Liberte stuff I usually buy for eating plain.

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To take to work I packed up some very juicy fruit, cantaloupe, blackberries, and an almost too ripe banana. I had the banana and berries for a morning snack and the melon just before coming home.

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For lunch I brought a giant salad made of red leaf lettuce, cucumber, grape tomatoes, and red, yellow, and orange bell peppers. I shook up the veggies with some lemon juice and a finely chopped sun-dried tomato that was packed in olive oil.

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That huge salad was paired with some hearty homemade whole wheat bread and a couple of hard boiled eggs.

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For supper I quickly tossed some frozen asparagus spears with honey mustard and threw them in the oven along with some extra firm tofu slices topped with teriyaki sauce.  The microwave was treated to some Europe’s Best Romanesco Concerto frozen vegetable mix which included yellow and orange carrots, green beans, and broccoli romanesco.  These veggies also got some teriyaki sauce before ending up on my plate.

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And finally for dessert, a handful of roasted, salted cashews found their way in a glass, and under a grater.

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Why under a grater?  To catch a sprinkling of tasty freshly grated nutmeg of course!

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And now I should head back to the kitchen to clean up and get some lunch ready to take to work tomorrow.  Good night!