A couple weeks back, I made a delicious minestrone for my friend Cindy's full moon celebration. Since February/March is the Storm Moon, I picked this Storm Moon Minestrone from Cooking By the Seasons, a vegetarian cookbook with seasonal recipes for pagan holidays. This had all sorts of veggies and stuff — zucchini, green beans, carrots, onions, tomatoes, white beans, rotini pasta. I served it with Whole Foods Peasant Bread spread with Viana Onion Butter (an amazing oniony vegan butter!).
I'm still eating as alkaline as possible, especially in the mornings. Most days this week and last week started with a fresh Green-o Peno Juice from Crazy Sexy Juices & Succulent Smoothies. Here's what I juiced to make it — romaine (or kale), green apple, lemon, grapes, cilantro, jalapeno, and cucumber.
Juice alone does not a breakfast make. So I try to have something light and satisfying on the side, like this Avocado Toast — avocado, sea salt, and hot sauce on Ezekial bread. I always enjoy my breakfast while reading the news online.
On days that I don't juice, I have smoothies instead. This week, I've been digging Cacao-Banana-Almond Butter-Chia Smoothies.
Healthy snacks are great too! I absolutely LOVE these date rolls from Whole Foods! You can find them in the bulk bins.
Last night, when I had a late-night blog post to write for work, I snacked on some Low-Fat Ants on a Log (celery stuffed with PB2 and sprinkled with Zante currants).
But don't worry! I'm still having fun and eating naughty stuff too. It's all about balance. A couple Fridays ago, my co-worker Susan and I went to lunch at Pho Binh, a very vegan-friendly Vietnamese joint with a tofu-heavy buffet. I loaded up my plate with all sorts of fried tofu (and just a teensy bit of veggies).