It has been almost two weeks now since we completed our 10 Day Vegan Challenge and I hope you are still going strong and incorporating lots of plantbased foods into your daily diet!
I have been vegan for lots of years now and did not expect that these 10 days would make such a huge shift in my way of thinking about my food. Mostly I have been eating, what is considered a higher fat vegan diet, which means lots of greens and plenty of avocado’s, coconut oil and nuts. I have quit eating coconut and such sugars a few years ago to clear up my diet a bit more and during this period fruit also got banned. Got afraid of fructose … This worked fine but still it felt like it weighted me down somehow. During these 10 days something happened, I’m not sure what but I felt like I needed to make a U turn, back to more basic, more raw and more fruit.
I always see Ali’s wonderful and inspiring pics of all the fruits, veggies, amazing dips and drinks she eats and makes! I have been reading and watching her food related vids and posts and got lot of lightbulb moments. Sometimes something feels just right, just at the right time you come across what you need! All my doubts about this whole fruit/sugar thing just fell away as if it has never exsisted. Instead of listening to my head I now watch and how I feel. I can tell you that eating oranges, melons and bananas to start my day with makes me crazy happy, light and liberated!
Besides that lots of raw, some cooked food, depending on the day and mood. All plantbased and delicious. I did lower my fat intake, the combination of the two in a diet is what messes things up. I will post a link below to some video’s about diet and detox from Ali so you can check these out!
This is what my fruit stash looks like, ripening … I need more bowls … thank you dear Ali for all your advice and common sense, love xoxo
Sweet Buckwheat Quinoa Granola,
I like to have something crunchy to snack on or to enjoy with some coconut yoghurt or almond milk. This granola is sweetened with bananas and has no addded fats.
Ingredients for 5 portions,
1/2 cup dry quinoa, cooked according the package
1 cup ( sprouted & dehydrated ) buckwheat
1 large banana, blended
cinnamon or vanilla to taste
I cook my quinoa and spread it out on a with a greaseproof paper lined bakingsheet and start drying it in a medium warm oven, about 300F/160C. I move it around every 5 or 10 minutes so it gets loose and it doesn’t burn. When dry and crunchy, take it out of the oven and add the buckwheat and the blended banana until the seeds are covered. I flavoured it with some cinnamon, it is also great with a little bit of vanilla.
Back in the oven, same procedurs, until it is dry and the banana is absorbed by the seeds and not sticky but crunchy. Let it cool completely and store in a glass jar.
Beet & Sweet Potato Fennel Soup
This is a funky combination! I usualy pair my beets with mint or dill but today I wanted to emphasize its sweetness so combined it with sweet potato, fennel seeds, cinnamon and used a creamy hemp milk as base.
Ingredients for 1 or 2,
1 cup of water
2 Tbsp. shelled hemp seeds
1 medium red beet, raw
1/2 medium sweet potato, raw or cooked, I used half of a leftover steamed potato
1 cup diced zucchini
1 tsp. fennel seeds
pinch of pink salt, optional, enhances the sweetness
cinnamon, sprinkled on top
Blend all the ingredients until very smooth and frothy. You can adjust the water for desired thickness.
Hope you like these! I will be sharing lots of High Carb Low Fat ideas and recipes which fit into this “new” lifestyle. Did you have an “aha” moment trying vegan recipes?