This morning, the natural light was grey because of an impending thunderstorm, so I decided to try something I generally avoid and snap the picture in the kitchen, seeing as the artificial light was actually a tiny bit better than the greyness outside. You can tell my lunchbox is between the Vita and the rice cooker (360 tour of the kitchen). The contents are:
- Green juice: celery, cucumber, carrot, ginger, lemon
- A new chia pudding experiment, which requires more tweaking but was nice and had a subtle almond flavor: 3 Tbsps chia seeds, 1 cup almond milk, 2 Tbsps Vega Shake & Go Smoothie Vanilla Almondilla and a pinch of salt to bring out the sweetness. It was inspired by Faye’s Chia Chocolate Pudding for the Exhausted.
- Spinach salad, topped with white beans (cooked in the rice cooker) that were tossed with basil, red pepper, and scallions, topped with Gena’s Cheezy Red Pepper Hemp Dip, half of a portobello mushroom, stuffed with another wonderful Gena creation, her Raw Vegan Walnut Cheddar, and veggies. For good measure, I added additional Raw Vegan Walnut Cheddar (also from Choosing Raw) on the side, as well as some raw red peppers.
I don’t know why I have not made the Cheezy Red Pepper Hemp Dip in so long – it is delicious and just as good as I remembered. In fact, I found three ways to use it when I made dinner last night:
I used the dip to dress some white beans, but also tossed it with kelp noodles and as a dip for roasted okra. Rounded out with some baby spinach (which you can see under the mound of kelp and beans) this was a splendid meal. Now I am sad I am out of kelp noodles and need to place an order ASAP. When I am stocked up, you will see many lunchboxes much like the above dinner (maybe minus the okra, which is only good straight out of the oven).
Have a great night!
General Disclosures & Disclaimers