The first week of my cleanse is behind me, and the need for caffeine has subsided and my automatic reach for the wine glass has receded, and in its place I've discovered non-caffeinated chai, teas and plenty of water.
Eating vegan and gluten free takes some planning, you'll want to have plenty of fruits, veggies, pulses, nuts, legumes, and rices handy so that you are not running to the store last minute, when you are starving… you know what they say, "Don't go to the grocery store hungry."
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Quick cooking steel cut oats cooked with water and Almond milk, topped with walnuts,
dried cranberries, blueberries drizzled with maple syrup |
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| Baked sweet potato, with roasted veggies, pine nuts, golden raisins and sherry vinegar dressing |
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| Smith Herbal Tea - local tea maker |
I've been turning to Asian, Indian and Mexican flavors and ingredients more and more, which adapt well to gluten-free friendly meals.
Brown Rice Noodles and Veggies with Peanut Sauce:
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For the Peanut Sauce (adapted from Food52.com)
Peanut butter, tamari, rice wine vinegar, honey, sriracha, garlic, and ginger |
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| Puree all ingredient with water until the consistency is like ranch dressing |
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| Can be stored for one week in the fridge - also makes a good dipping sauce |
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Sauté veggies - anything you have on hand - shaved brussels sprouts, blanched green beans,
shitake mushrooms, shredded carrots, onions, sugar snap peas and bok choy |
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| Sauté until veggies wilt but do not overcook |
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Toss sautéd veggies, brown rice noodles (follow package instructions) with the peanut sauce,
top with sprouts, cilantro and green onions. Bon Appetite! |
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