This was a big surprise!
Sauté togther over medium low heat:
- 1 finely diced clove garlic
- 1 diced medium eggplant (cut into 1/2 strips, then thinly slice)
- 1/2 dozen or so oyster mushrooms, torn into strips
- 3 small hard, cooking apples (diced into about 1/2 inch)
- 1 cup cooked white navy beans
- 1/2 bunch of young broccoli (coarsely chopped)
- 1/2 bunch dark green kale (coarsely chopped)
- 1 over ripe Bartlet pear – sliced
- about 10 over-ripe strawberries – cut in half
- 1 small Capsicum Chinese (small orange haberno)
- A few sprigs fresh thyme
- A few leaves fresh sage
- dried onion granules (no fresh onion!)
Cover and let simmer, over low heat, for about 30 minutes. Serve with quinoa.
I buy my organic bulk dry goods through an internet food club, and almost always cook my beans from scratch. Canned beans just don’t cut it. And non-organic dried beans and legumes are just a plain waste of time and calories!
So I soaked 3 cups of dry, whit enavy beans for a couple days, draining the water and rinsing them a couple times. Then I cooked them – Al dente – for about 90 minutes. TI froze the cooked beans in 1/2 cup jars, keeping 1 cup aside for today’s meal.
Then I dug through my fridge – the eggplant had to be used up. Organic. It had sat in the bottom drawer for a week. Same with the oyster mushrooms. A clove of garlic, some greens.
So I started by sautéing the garlic, mushrooms and eggplant in a little olive and avocado oil. Then added the al dente cooked beans, the apples and the greens, the sage and thyme. As it cooked I kept thinking I wanted to add the strawberries and finally broke down and tossed them in. The pear also kept nagging at me to go in the pot, so in it went – and I found the little orange Chinese hot pepper in the freezer.
There’s no salt or regular pepper in this dish. Rather I added a couple dashes of balsamic vinegar before I put it to simmer.
Served over a little freshly cooked quinoa, this is a healthy plant-based main meal.
I haven’t done the fat, protein, carb breakdown – but my sense is it’s balanced nutrition.
I started my day with a peach mango shake (seasonal flavor, oh it is so good! Pumpkin soon we hope!) made with extra whey protein, and for lunch had a small cup of muesli with half a dozen fresh strawberries and 1/2 cup of organic/rhubarb yoghurt.
There wil be cake later as I’m going to a Birthday Party.
And after that a movie – where there will be popcorn with butter.
That’s how I eat. Some days I supplement shakes with whole foods and other days I supplement whole foods with shakes.
Hey people, it’s a lifestyle, not a life sentence to drinking shakes! I get my convenience food in the form of delicious, nutrient dense shakes – that are made from triple tested ingredients, instead of fast food that’s contains I don’t know what.