Hey there!! 🌞 Welcome to my vegan what I eat in a week video! This one is full of nourishing food that helps and nurtures the gut! A healthy gut is vital for a healthy body, building a strong diverse microbiome can not be under estimated. While on the path of rebuilding your gut you have to be gentle, consuming warming, whole foods like a wide variety of fruits, vegetables, grains and legumes.
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Remember that everyone is different and what I eat shouldn’t necessarily be what you eat. You deserve to respect your body and feed it with what it needs to feel it’s best💛 I just hope to give you some inspiration!
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↡ Recipes from this week! ↡
Soup
1 leek
1/2 large sweet potato
2 carrots
1.5 inch fresh ginger
1 tsp olive oil
1 tsp salt
1 tsp black pepper
1/3 cup nutritional yeast
1 tbsp turmeric
1 tbsp ashwagandha
1 tbsp mustard seed powder
1/2 lemon juice
1 cup plain plant milk
1 cup water (sub veggie stock)
Roughly chop all the vegetables and mince the ginger
Turn a large pan on medium heat and add the olive oil. Once hot add the vegetables and ginger then cover with a lid.
After several minutes, add salt and pepper then give it a mix. Cook until everything is completely tender.
Add all the cooked veg to a high powdered blender along with everything else and blend until completely smooth.
note: feel free to add a couple cloves of garlic to the pan along with your veggies
Serve with:
Quinoa
Pickled red onion
Capers
Alpha Sprouts
Coconut yogurt
Mixed seeds - hemp hearts, black sesame seeds and pumpkin seeds
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Lentil Bolognese w/ Spaghetti Squash
www.flavourfulveggies.com/pos...
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Green smoothie
2 stocks kale
1/4" ginger
1 kiwi
2-3" cucumber
1 banana
1 tbsp hemp hearts
1 tsp ashwagandha
1 scoop protein powder ( I used 1/4 scoop vanilla and 3/4 scoop pea )
splash of plant milk
3/4 water
Wash 2 stocks of kale & cut away from the stem
Cut 1/4” ginger roughly cut into pieces
Heat a small pot on medium heat & add kale, ginger and 3/4 cup water & bring it to a simmer for about 2-3 minutes
Chop the 2 ends off of 1 kiwi & add it to the blender
Peel 2-3 “ of cucumber & place in the blender along with 1/4 scoop vanilla protein powder (for flavour) & 3/4 scoop of plain pea protein a long with all other ingredients
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Cookies
3 ripe bananas
2 tbsp coconut sugar
1 tsp vanilla extract
3 tbsp PB
Mix together then add:
1 cup rolled oats
1/4 cup currants
1 tsp cinnamon
1/2 tsp baking soda
Mix again then portion into large cookies on an oiled baking sheet.
Bake for 15-17 minutes @350
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Sweet potato nachos
1 large sweet potato
1/2 red pepper
1/2 red onion
2 cloves garlic
2-3 cups kale (optional)
1 1/2 tsp chilli powder
1 tsp oregano
1/2 tsp coriander
1 cup soy milk (plain)
1/3 cup nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/8 tsp cayenne pepper
1 1/2 tsp salt
2 tbsp rice flour
Slice sweet potato & line on a baking sheet with some oil. ( for extra goodness sprinkle with chilli & garlic powder). Bake at 400F for 35-40 min flipping mid way
After the potatoes have been cooking for about 25 mins add diced onion and minced garlic to a pan and sauté for about 5 minutes on low medium heat. Add red pepper along with chilli powder, oregano and coriander.
Add soy milk to a small pot on low-medium heat. Allow to warm up and there is some steam coming off it but no bubbles. Add nutritional yeast, garlic powder, onion powder, salt and cayenne pepper. Give it a whisk then add rice flour. Whisk until it starts to thicken up and then turn off the heat.
Add chopped kale to your onion & pepper mix.
Layer all the ingredients and enjoy!!
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Pancakes:
1 1/4 cup oats
1 banana
1 tsp cinnamon
1/2 tsp turmeric
1/8 tsp black pepper
1 tsp ashwagandha
1/2 tsp baking soda
1 tbsp maple syrup
1 cup oat milk
Blend until smooth
Cook on low- medium heat until bubbles start to form on the sides and in the middle then flip! ( cook them with vegan butter - optional )
Be patient with these because they take a little longer to cook
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Carrot noodles:
2 large carrots
1/2 zucchini
1 cup chopped mushrooms
Handful of fresh sage
2 cloves garlic
1 tsp oregano
1 tsp basil
1/4 tsp chilli flakes
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp nutritional yeast
Add 1 tbsp olive oil to a pan on medium heat. Then add sage, chilli flakes, oregano and basil.
Add zucchini & mushrooms. Cook until mushrooms start to brown. Add balsamic vinegar give it a mix then add the carrot noodles. Top with nutritional yeast & serve!
23 янв 2021
