VegetarianMastery-Lesson24

Your homework assignment for this lesson is to look through each of the example menus from the lesson authors, and identify which one most fits your tastes, goals, and desires.

Lara Adler, CHHC laraadler.com What Veggie Chefs Eat in a Typical Day: Peek inside the daily food journals of eight healthy chefs, including cookbook authors, Holistic Health Counselors, Registered Dietitians, raw food chefs, and yours truly. Plus, discover the common denominators, such as what time of the day we eat fruit, salads, and soy products.

When I have company, meals are more elaborate. For example, I’ll make seitan stroganoff and homemade rolls. Or I’ll get whole grain bread from a local bakery and also bake cookies or a carrot cake. I like to introduce people to vegan baking. Breakfast for company: tofu scramble, waffles, rosemary roasted potatoes. The latter is

Breakfast One or two of the following: Miso soup with veggies and some leftover rice or noodles (not instant miso). Toasted sprouted grain bread (Ezekial or Avarado Street) with nut butter, tahini, or sugar-free jam. Oatmeal or mixed grain cereal usually cooked with a few walnuts and dried cherries or cranberries. Beans on toasted sprouted

Breakfast Wildwood soy yogurt (strawberry or blueberry), 1 banana or apple, a sprinkling of granola. Lunch Salad with mixed greens, carrots, beets, kidney or garbanzo beans, celery, fennel, and vinaigrette. Snack Apple or banana with peanut butter. Dinner 1. Lentil soup with greens is pretty typical (sometimes red, sometimes brown). 2. Black beans sautéed with

Breakfast I have a smoothie with a hummus & avocado sandwich on whole grain bread or raw sprouted crackers. I make the crackers from soaked flax seeds, sprouted sunflower seeds, onion, spices, and a little water and oil — then dehydrate them. OR: I have oatmeal or quinoa prepared like hot cereal, topped with nuts,

Breakfast Orange juice, oatmeal with raisins and banana. Lunch Salad with mixed baby greens or shredded romaine, red bell pepper, cucumber, avocado, and sunflower seeds, with a homemade dressing. Dinner Brown rice or other whole grain with cooked veggies (such as kale or collard greens) and/or raw veggies (such as shredded carrots, red bell pepper,

Breakfast Mixture of rolled oats & Bob’s Red Mill 7-grain Hot Cereal with almond milk, cinnamon, maple syrup, chopped almonds and chopped pear. By themselves, rolled oats would digest pretty quickly. Adding the nuts provides protein and fat which slows down digestion and keeps me full longer. Lunch Large Dandelion greens salad with sliced radishes, carrots &

I eat very simply and what I eat varies every day. If I make beans or lentils at night, I might have soft tacos in the morning. Steel cut oats are my most “regular” breakfast food. I often prefer a savory breakfast like the one listed in the second day below. What Jill Nussinow Eats

Breakfast Big 24-32 ounce Green Smoothie or Green juice, sometimes both, with chia seeds and spirulina. Lunch Sprout salad with mixed veggies and spicy spirulina dressing and sauerkraut. OR: Mixed marinated veggie taco and/or portabella fajita taco on romaine lettuce. OR: A blended green soup. OR: A raw veggie stew. Dinner Sea Vegetables with marinated