Did you know that the same we eat seasonally our bodies also need to be cleansed seasonally? Even though I have not undertaken a big cleanse like the master cleanse that JL documented over at JL Goes Vegan, I have decided to focus on a cleanse that incorporates lots of fiber in my diet. I had been enjoying green smoothies 3 days a week at the most, but never 5 or more days! I am really excited how my body will respond to this.
Since I have been getting up at 6am pretty much every morning for a weights or cardio class, I come back at 7am starving. A green monster packs all the essential nutrients that the body is craving at that very moment. Protein is required 10-15 minutes after a workout, so protein powder in your smoothie is essential. I have tried many protein powders over a year and a half and I finally honed into 2 different powders that are wonderful. Most of them made my tummy hurt from the combination of ingredients and others just did not have the flavor or were to chalky. My naturopath suggested I try Metagenics UltraMeal Powder. I am going through my 3rd tub and I feel energized and strengthened after adding my essential powder in my smoothie.
The veggies and fruits then come into play. Even though there powders out there that tell us that contain fruits and veggies, why not just use the real stuff? I will be getting all the fiber, vitamins and minerals by drinking it from the source.
Today’s smoothie was an Apple-Spinach Smoothie with a few more added veggies than other times.
- 1 apple
- 2 cups spinach
- 1 carrot
- 1/4 piece of a beet
- 1/2 cup frozen grapes
- flaxseed oil
- 1 cup water
- protein powder
- 1 tsp maca powder (read about the superfood here)
- 1 Tbsp maple syrup
This was a smoothie I gulped in 5 minutes. It was thick because of the beet and carrot. They have lots of fiber and are mostly known to be juiced. Since I purchased my Vitamix, I have just blended my veggies so that I can get the whole benefit of the fruit or vegetable. The flavor was delicious and the color was dark pink. The beet overruled the spinach for sure.
After having a huge smoothie like this, I am not hungry until near noon, so I have been enjoying almost brunch foods. Yesterday I made a delicious tofu scramble with fresh peppers I received from a friend’s garden. My veggie plate is overflowing with all kinds of peppers, so I decided to make a Mexican / Southwestern tofu scramble. It was probably the most satisfying meal of the day especially with an added pumpernickle roll from Whole Foods! 😀
Chorizo Tofu Scramble with Melted Daiya Cheese
serve 2
7 ounces extra-firm tofu, pressed
1/2 onion, diced
1 red or green bell pepper (1/2 cup), diced
2 Tablespoons olive oil
1/4 cup water
2 teaspoons ground tumeric
1/2 teaspoon cumin
1 teaspoon Herbmere (seasoned salt) or sea salt
1/2 teaspoon ground white pepper
1/4 cup Trader Joe’s soy chorizo (or any brand)
1/4 cup Daiya mozzarella cheese crumbles
Press tofu for 30 minutes. (I pressed mine the day before so it was ready for immediate use)
Heat olive oil in a non-stick skillet and add onions, peppers, and crumbled tofu to the pan. Fry for 5-7 minutes or until veggies start getting a little transparent. Add the 1/4 cup water and seasonings and continue cooking for another 10 minutes. Water whould start evaporating. Add the chorizo and cook for another 5-7 minutes. Sprinkle Daiya cheese crumbles and heat until melted.
Place scramble between your choice of bread and enjoy!
