zenpawn

Or…

“What Some Random Guy from New Hampshire Ate Last Sunday.”

Breakfast: homemade soy yogurt, banana, flaxseeds, soynuts, coffee

Lunch: mung bean sprouts, red onion, garlic, hot peppers, and broccoli in a sauce made primarily from nutritional yeast (Lewis Labs, my favorite), 3 ounces of vegan white wine (usually red)

Now, let the snack parade begin! Yes, I’m a grazer.

cantaloupe with dandelion greens

1/3 of an avocado

brown rice protein in black coffee

kiwi, dates (Deglet Noor), and Medjool), raw untoasted nori

Dinner: kale, collard greens, cauliflower and a bowl of raw veggies (beets, brussels sprouts, celery, garlic, jalapeno, yellow carrots, red onion, turnip, and zucchini), 3 ounces of wine

shiitake mushroom and rosemary tomato sauce with konjac noodles

Some of the greens and cilantro were blended into a pesto-like dish, combined with a handful of veggies from the big bowl. The pasta sauce went over the rest for a warm, cooked meal feel yet with all the raw goodness still intact.

Dessert: an organic red delicious apple and red cabbage

Late night treat: blueberries and strawberries with homemade soy yogurt and soynuts, cup of unsweetened hot cocoa

In a prior post, we took a look at the importance of calories per volume of food when it comes to satiety. At approximately 2000 calories for the day, I can assure you I felt no hunger. The Carb/Protein/Fat macronutrient breakdown was 62/20/18. And with saturated fat coming in at only 6 grams, it ranked a respectable Poly:Sat (P/S) ratio of nearly 2 (anything over 1 is considered healthy).

What’s this guy smiling about?

Must be Meatout 2007! Nevertheless, this happy fella took me by surprise the other day as I flipped an onion slice over to top a strip of eggplant. Maybe I should have sold him on eBay. LOL.

I’ve been toying with increasing the percentage of raw foods in my diet lately. Here is a typically colorful evening meal.

Finely diced onions, garlic, celery, jalapeno, carrots (or was it butternut squash?) and beets with larger chunks of zucchini and broccoli top a cooked spaghetti sauce of tomato paste, mushrooms, herbs, and spices.

I usually only buy organic frozen strawberries as they are among practically every top-10 pesticide list out there. For example, this one from the Environmental Working Group or this one from The Green Guide. However, while at my local produce market, I spotted these for 99¢ a pound! I couldn’t resist their freshness and picked up two. I had them over turnip greens with balsamic vinegar and a just cracked peppercorn medley.

My replacement scale has finally arrived!

The picture says it all.

I have long been an admirer of the Fungi Kingdom, which includes mushrooms, yeasts, and molds. What powerhouses of nutrition and transformation! It is to them, after all, that we owe bread, cheese, beer, and more.

Lately, I have been working my way through a big bag of dried shiitake mushrooms. Daily now, I make a broth using three caps broken up and simmered for at least 30 minutes with garlic and onion powders and herbs to suit my mood. This then becomes either a simple soup or the base for homemade spaghetti sauce with the addition of tomato paste.

Oh, what a deliciously heady aroma emanates from this bag upon opening. Without hesitation, I would recommend the Fungus Amongus offerings. I’ve had other dried shiitake, and these are by far the best.

When one thinks of this particular mushroom, perhaps Asian cuisine comes to mind. So, on that theme, I present a mung bean sprout dish.

You’ve seen these CRON-friendly sprouts here before. I make them often, in different guises. For example, they are great with a Thai peanut sauce or even given a Mexican flair using chipotle. This one’s distinguishing flavor was provided by the sweet kick from a splash of blackberry brandy and hot cherry peppers.