I hope everyone is enjoying their summer! I thought it be fun to write about what foods and beverages I’ve been including in my diet lately. What foods and drinks I gravitate towards always changes with the seasons. Lately, I’ve been really keeping it simple with my meals, and am drinking a lot of smoothies.
Brown Rice Noodles :: My husband and I love to make veggie stir fries with brown rice noodles, then add Sriracha, Bragg’s Liquid Aminos or homemade peanut sauce. You can find them in the Asian Section of your grocery store.
Homemade Sauerkraut :: Real sauerkraut is actually pretty easy to make! By real sauerkraut, I mean no canned or pasteurized – if you’re not buying it in the fridge section of the store it’s not the real deal. It’s great for gut health, and it’s pretty darn tasty. I add it to salads, as a topping to stir fries, or own its own as a snack. If you want to DIY your own, try this recipe.
Coconut Water :: It’s hot out and I live at a high elevation. Mix that with running several times a week, and that equals dehydration! Coconut water has natural electrolytes, and always energizes and revives me. If you ever get a headache on a really hot and sunny day, try drinking some coconut water for relief. I go for plain coconut water, no pulp, whatever’s cheapest.
Cherries :: The organic cherries in season right now are SO GOOD. I can’t stop eating them! Coming in second place are organic strawberries. I love fruit in the summer.
Tiger Nuts: I recently discovered these at a conference. They have a sweet, almost maple, taste and are pretty filling. They are actually not a nut, but a small root veggie – weird! Don’t be scared, try em. I buy this brand.
My new favorite smoothie :: This is inspired by a smoothie recipe in The Plant Power Way cookbook, which I highly recommend. It is so refreshing on a hot day.
Blueberry Basil Smoothie:
1/2” slice of ginger
1/2” slice of beet
1 cup frozen blueberries
1 frozen banana
2 tablespoons hemp seeds
2 handfuls of spinach (or 2 large kale leaves, stripped off stems)
8 basil leaves
1/2 lemon, peeled
2-3 cups water