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.
- 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
- 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
Directions:
- 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
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
- 1 Sliced Tomato
- Drizzle of Sriracha
- ¼ Cup Green Onion
- 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!
Download the PDF
| what_i_eat_in_a_day_ep._3_-_full_recipes_-_artisticvegan.pdf |
