Today’s Eats

After Hawaii, I have been progressively shifting back towards the vegan, high raw diet. It has been a slow transition mainly as I have been too busy to go grocery shopping and heavily relying on the food my mother brings home and cooks for dinner, normally healthy, but far from vegan.

Today was a fantastic day.

For breakfast I made banana chia pudding and had half a grapefruit.

Banana Chia Pudding

– One ripe banana

– About 1/4 cup chia seeds (I eyeball it)

– About half a cup of coconut milk / nut milk

– Teaspoon of vanilla extract

– Dash of cinnamon

– Honey (optional)

I put all the ingredients in a bowl, mash it all together with a fork and allow to sit on the counter or in the fridge for 15-20 minutes. This allows the chia to absorb the liquid and swell. You may need more milk. I sprinkled with a few goji berries Yum!

For lunch I made a curry salad lettuce wraps.

Curry Salad

– Half an apple

– 1 stalk of celery

–  1 mini cucumber

– 1/4 sweet onion

– 1/4 cup raisins

– Tablespoon of raw pepitas

– Salt, pepper and curry powder to taste

Dice all the ingredients very small. It makes the meal much more enjoyable. I made little lettuce wraps with the salad and romaine leaves. Very tasty and very filling. I also added a tiny bit of tahini to the salad to make it stick together a bit. No more than a teaspoon. I enjoyed this with a large mug of hot yerba mate.

For Dinner, I ran out of fun ideas and didn’t have a lot of time or food, so I ended up making a bit more salad with lettuce wraps, same spices and everything. It was just so good the first time around I needed to do a repeat. I had the other half of the grapefruit for dessert. Then, naughty me, toasted a piece of rye bread with Earth Balance fake butter. It is hydrogenated oil free, but still not the best choice. Overall, a great day. Goodnight!

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