What Vegans Eat – Day 1435


First Meal: When I was ready to eat in the morning I wanted something refreshing, hydrating. But that’s not what was the easiest in reach. So I prepared a pot of Jasmine tea and made a soup of last night’s leftovers from Jajaja Vegan Mexican Restaurant restaurant. It had fermented Black Beans, Red and Yellow Bell Peppers, Onions and lots of kick!

At the same time I decided to make a Court Bouillon that I would use to sauté some Brussels Sprouts. I learned this from Gary, who is away in California at the moment. I miss you, Gary! I chopped Celery, Carrots and Onions and added in some herbs and spices and let it cook in water. While it cooked, I washed and prepped the Brussels Sprouts. When the broth was ready, I took some of it and cooked the Brussels Sprouts.

Snack: I wasn’t hungry for the Brussels Sprouts right away so I had them a little later for a snack.

Second Meal: My Euphebe box has arrived! I will be interviewing Nadja Pinnavaia on my show this Tuesday to talk about her Plant-Based Program called Euphebe. She generously offered to allow me to try it for a week. I will be eating two Euphebe meals a day for the next six days and posting them here. The box was expertly packed with dry ice to keep it cold. I put all the meals in the freezer as instructed except for what I would be eating today.

I want to give this service a fair review, but if you know me, I am not the ideal candidate. I love to cook, I already eat a whole food plant diet and I am at peace with food and my health. People that will benefit from this program are those who need to learn how to eat better to have more energy, lose weight and get healthier but don’t know how. The first meal was Mushroom Barley Soup made with Cremini Mushrooms, Barley, Vegetable Broth, Onions, Leeks, Kale, Shiitake Mushrooms, Carrots, Celery, Garlic, Olive Oil, Parsley, Thyme, Porcini and Rosemary. It came with Rosemary Oat Croutons to put on top. I made a small salad, (small for me, only 3 cups!) with Baby Greens, Arugula, Walnuts and Balsamic Vinegar. All the meals come in vacuum sealed plastic with instructions to microwave the food or simmer it in the bag. We don’t own a microwave in our home, intentionally, and I don’t cook in plastic. So I opened the bag and poured the soup in a pot. It was delicious.

Third Meal: The dinner meal consisted of a Thai Green Curry and Lemongrass-Infused Brown Rice. The curry had Tofu, Onions, Kale, Rainbow Chard, Broccoli, Coconut Milk, Sweet Potato, Snow Peas, Arrowroot Powder, Green Curry Paste, Tamari, Cilantro, Coconut Oil, Brown RIce Vinegar and Sea Salt. The Brown Rice had Lemongrass and Sea Salt. Again I removed the dishes from the plastic bags and heated them up in individual pots. This adventure is amusing to me, I don’t usually work with such small, individual portions. Also, all the dishes have salt, and when I’m home, I don’t typically cook with salt. This was another tasty dish, just the right size that I served with a Green Salad topped with Blueberries, Sunflower Seeds, ground Flax Seeds and Balsamic Vinegar and Sliced Oranges for dessert.


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