bowls and bowls of veggies.
I’m on Day 3…. it’s getting better/easier.
Emotionally I feel a bit more balanced – it helps a lot that Viper has returned from a few days away…. and that Misty’s teething has settled down. I feel like I have more energy today; a morning yoga class definitely improved my mood and energy levels.
Feeling “full” after meals is the challenge – I am eating a LOT of fat to help satisfy my sweet tooth that is longing for a fruity/sugary hit. Coconut oil, almond butter, avocados, tahini and whole nuts have become my best buddies.
This has ALWAYS been a staple for me, but it is one of only a few “seasoning” options I have (along with general herbs/spices and sea salt). I’ve been experimenting today with a few ways to make piles of veggies interesting. Ginger juice.
Ginger “juice” is a staple in Japanese cooking. Basically I grate up a heap of ginger and then squeeeeeeze out all the liquid (through some cheesecloth)…. voila – super intense ginger juice you can add to anything. Of course, keep all of the squeezed ginger for adding to stir fry/juices/kombucha – whatever.
I think I’m missing pickled ginger and SUSHI…. hence my lunch time bowl of sushi-style ingredients. Wakame makes for some great flavour when condiments are limited.
This is a pretty loose recipe, but it was surprisingly yummy, so I thought I would record it.
“Sushi” Veggie Bowl
(Vegan, Anti-Candida, gluten/wheat/nut/grain/refined sugar free)
- 1/3 head cauliflower made into “rice” (whizzed up in the food processor until it is the size of rice grains)
- 1 large zuccini, grated
- 1 small Lebanese cucumber, cut into chunks.
- 1/4C wakame “dust” – or however much/little as you like…. simply whizz the wakame up in the food prcoessor until it is a chunky powder. If you want you can just snip it into strips using kitchen scissors.
- 1 small avocado, diced.
- Small amount cooked tofu (I think I went with 1/4 of a 250g block, pressed and baked)… totally increase this if you aren’t on an anti-candida eating regime like me!
- 2T tahini
- 2-3t ginger juice… or more depending on your ginger threshold.
- 2t apple cider vinegar
- 4t water
- 1/4t sea salt
- Teeny tiny pinch of stevia (less than 1/8t)
I was surprised, as this actually kept me full for longer than 1 hour. Success.