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

7/29/2016 0 Comments
 
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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.
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Print Friendly and PDF
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
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 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. 
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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:
  1. Bring the water, garlic, soy sauce, ginger, black pepper, rice wine vinegar and carrot to a simmer.
  2. Add the sliced onion and mushrooms, cook for 2-3 minutes to create a delicious tasting broth.
  3. 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.)
  4. Top with chopped green onion. Serve!
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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:
  1. Take 2 Cups of Chips and spread on lightly greased pan or lined for easier cleanup.
  2. Spread with ½-1 Cup of Rice
  3. 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.
  4. 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
File Size: 1639 kb
File Type: pdf
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