What I Eat in a Day #3 - Full Recipes - Video & PDF

7/29/2016

Learn what my husband and I eat following a plant-based whole-foods lifestyle.

Here is an example of one day of full eating and even yoga with my husband, Gerald Clark, in the video. I will try to get a better angle next time. In this episode we had “Oatmeal Raisin Cookie” Porridge, enjoyed yoga outside, had a Sparkling Summer Elixir after yoga to cool off and hydrate, Vermicelli Noodle Soup for lunch, and Vegan Nachos for dinner. A delicious day of eating vegan, gluten-free and even oil-free. Everything was incredible, get the full recipe in the video and text and or PDF below.

Breakfast | “Oatmeal Raisin Cookie Porridge”

¾ Cup Oats
1 ½ Cup Water
½ tsp Cinnamon
½ tsp Vanilla
Pinch Sea Salt
½ Cup Medjool Dates
1/8 to ¼ Cup Water
½ Cup Raisins
Toppings of choice – I used: a splash of coconut milk, a finglerling banana sliced in half, a few strawberry slices and a sprinle of coconut flakes.

Directions:

Mix together the oats, water, cinnamon, vanilla and sea salt in a pot. Place on stove, bring to a boil then reduce heat to simmer until the liquid is absorbed. Stir occasionally, cover to help.
Meanwhile take ½ Cup Medjool Dates and 1/8 to 1/4 Cup Water and process in a food processor until you have a thick paste.
Place this inside of the oatmeal, and mix. Cover for a minute or two.
Add ½ cup raisins, mix. Transfer to two bowls.
Add your favorite toppings

Snack | Sparkling Summer Elixir

½ Cup or more of Freshly Squeezed Lemon Juice (note, our lemons are unreasonably sweet, just saying, use less if needed)
½ Cup Freshly Squeezed Orange Juice
1 Cup Strawberries
2 Cups Raspberries

Directions:

Blend until smooth
Pour over ice
Top with desired amount of Sparkling Water. Add agave or sweetener as desired
I didn’t write the exact measurements down – this is my best guess; I can re-make if requested.

Lunch | Vermicelli Noodle Soup

1 Liter of Purified Water
2 Tbsp Minced Garlic
¼ Cup Soy Sauce, Tamari or Coconut Aminos for Soy Free
1 tsp Dried Ginger
½ tsp Black Pepper
1 Tbsp Rice Wine Vinegar (opt)
1 Carrot – Peeled and Diced Fine
½ Cup Sliced Green Onion Bulbs - Sliced
8 cremini / common mushrooms – quartered
1 – 2 bundles of Vermicelli noodles – cook per package – 2-5 minutes, til done
½ Cup Chopped Green Onion on top

Directions:

Bring the water, garlic, soy sauce, ginger, black pepper, rice wine vinegar and carrot to a simmer.
Add the sliced onion and mushrooms, cook for 2-3 minutes to create a delicious tasting broth.
Add 1 to 2 Bundles of Vermicelli noodles, cook as per package, ours take about 3-5 minutes. (You can also add the noodles, cook 2 minutes, then add the balance of vegetables and cook 3 minutes, this is how I do it in the cookbook, I was just trying something new.)
Top with chopped green onion. Serve!

Dinner | Vegan Nachos
Queso

¼ Cup Soaked Cashews
¼ tsp Turmeric
¼ tsp Black Pepper
½ tsp Paprika
½ tsp Garlic Powder
½ tsp Cumin
¾ tsp Salt
1 Tbsp Starch (arrowroot, tapioca, corn)
1 tsp Red Pepper Flakes
¼ Cup Nutritional Yeast
1 Cup Water
Blend, heat until desired consistency stirring frequently.

Nachos

3 Cups of Chips
1 Cup Basmati Rice or Black Beans
½ Cup Cup Diced Nopales or Bell Pepper
1 Jalapeno Diced – Opt
½ Cup Sliced Onion
Vegan Queso above

Top with:

1 Sliced Tomato
Drizzle of Sriracha
¼ Cup Green Onion

Directions:

Take 2 Cups of Chips and spread on lightly greased pan or lined for easier cleanup.
Spread with ½-1 Cup of Rice
Top with chopped green bell pepper or in our case, nopales cactus, a sprinkle of jalapenos if you please, some white onion slices and queso.
Add another layer of chips, rice, veg, cheese and bake in a broiling hot oven for 5-10 minutes until hot! Top with sriracha sauce, tomatoes and green onions. You can also add lettuce, salsa and or avocado / guacamole. Mmm!