I’m not trying to attain nirvana through a plant-based diet; but, I’m not adverse to a vegetarian-ish lifestyle either.
I agree that adequate protein is essential for building lean muscle mass; but, I am not a big fan of red meat or protein powdered shakes. I tried a vegan diet for several months when my Ulcerative Colitis took a turn for the worst; but, at that time, I was life overwhelmed and life bombarded.
Now that I am in remission, the proverbial cloud of dust has settled. I no longer eat with fear or more importantly, with repercussion. And all of THAT has reignited my passion to experiment with plant power based meals again.
And believe me, it is all very OVERWHELMING. I was in Safeway for over an hour and almost abandoned my stuffed grocery cart on THREE DIFFERENT occasions because I couldn’t find flax meal or pumpkin seeds; had no idea what the heck white miso paste was and then couldn’t believe that my only option was a huge bag of the gooey stuff; and NO, Safeway, does not carry Spirulina!!!
But, I kept reminding myself, that THIS was the hard part and I really need it to give it one solid GO, before jumping ship.
And $200 later… I’ve made two recipes so far and SUCCESS! Personally, they actually tasted pretty good! Mr. Husband said it’s ok, so I decided to just add some protein to his pasta dish. And for dessert, he kept his Chip’s Ahoy Reeses peanut butter cookies. But for me, I can see that with time, plant power food prep does get easier and tastes yummy too!
Rich Roll’s Creamy Kale Pasta!
I made this tonight & it was a success! Easy and about 15 minutes to make! I did use my food processor though!
Now you can enjoy all the fresh and savory flavors of pesto – without any of the grease! This recipe is full of whole-food, plant-powered goodness: bright green kale and (of course) basil, protein-rich beans, rich pepitas and a dash of lemon. Have your fork at the ready!
Ingredients (Servings: 4-5):
-3 cups fresh basil
-Garlic 2 cloves
-Kale 6 cups
-Lemon juice 1 tbsp
-No-salt canned pinto beans 1 cup
-Nutritional yeast 3 tbsps
-Pumpkin seeds 1/4 cup + 2 tbsps
-Spaghetti (whole-grain or gluten-free) 1 box
-Turmeric 2/3 tsp
-Water 1/4 cup + 2 tbsps
-White miso paste1 tbsp + 1 tsp
-Optional: Black pepper to taste
Rinse all the produce. Finely chop the kale. Peel the garlic. Drain and rinse the canned beans.
Cook pasta according to directions on the package. Just before pasta is cooked, add chopped kale to the boiling water to wilt. Drain pasta and kale.
In a food processor or blender, combine basil, pumpkin seeds, garlic, lemon juice, turmeric powder, beans, water, miso paste, and pepper, to taste. Blend until smooth, drizzling in extra water as needed to reach a sauce-like consistency.
Top hot pasta and kale with pesto. Toss to coat, sprinkle with nutritional yeast, and enjoy!
Rich Roll’s Cacao Chia Seed Pudding!
I made this today and it was easy breezy. I do use my Food Processor, which makes food prep THAT much easier!
There are many different versions of this superfood pudding. Try to remember to soak your chia seeds overnight. But if you forget, no big deal—just stir them in water for a few minutes, until they become gelatinous. Packed with brain food, this cacao version is our family favorite—a true breakfast of champions!
Ingredients (Servings: 5-6):
-Avocado 1 medium
-Cacao powder 2 tbsps
-Chia seeds 1/2 cup
-Coconut oil 1 tbsp
-Dates 4 (full pitted pieces)
-Water 2 cups
In a small bowl, soak the chia seeds in filtered water; stir until they expand and become gelatinous, about 3 minutes.
In a separate bowl, soak the dates (if using) in filtered water for about 30 minutes.
To a food processor or Vitamix, add the avocado, coconut oil, honey or dates, and cacao powder. Pour in the chia seeds and their soaking water. Process or blend on high. Adjust the sweetness to taste.
Place in serving bowls and chill for 2 hours or devour immediately.