MONTHLY EATS // Vol. 2

WHAT I’M CURRENTLY EATING

What I eat changes all the time. I eat what feels good and what feels good changes with the weather, my mood, my moon and the seasons. Right now, I’m starting to feel the change of season, the crisp chill in the air in the morning has been very exciting to me. I love Autumn. Just yesterday I went from my daily morning green smoothie to a warm turmeric tonic. Fall is in the Air!

Morning

Sipping my warm turmeric tonic (which I’m working on a custom blend that I’ll be selling on this site so you can whip yours up easily! Stay tuned!)

Typically the tonic has raw cacao, fresh turmeric, stone ground almond butter, shilajit resin, tocos, ginger, cardamom, ashwagandha, black pepper, pink salt, stevia,. Blend up and love.

Mid morning

I usually have a pure or detox greens from Local and that gets me to lunch.

Afternoon

For lunch, its been shifting, last week I was still enjoying my HUGE smoothie bowl, but the weather has me doing heavier foods now. I’m doing some brown rice with seaweed, roasted yams, chopped kale and a tahini dressing. I usually have all these things on hand so it’s easy to make. I make rice once a week so I have it in bulk, as well as yams.

Evening

Dinner has been curry, warm blended vegetable soups, buddha bowls, big kale salads, baked yams with all the toppings… simple warming foods.

Then usually before bed I have a cup of tea, nettles or peppermint. I also drink a ton of water though the day and typically snack on raw chocolate of some type!

I’d love to hear what you’re loving on your plate these days #strongandradiant to share.

SIMPLE LENTIL STEW RECIPE

Serves 4
1 Onion, diced
3 Tablespoons Coconut Oil
3 cloves Garlic, diced
1 Bay leaf
3 cups red lentils, soaked over night
1/2 cup Parsley, Fresh, chopped
1/2 cup cilantro, Fresh, chopped
1 Sweet potato, large, diced
1/2 Teaspoon Black pepper
1 Teaspoon Pink salt
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Coconut Sugar
1 Teaspoon Turmeric
1 Tablespoon Cumin
8 cups Cashew Milk (blend on cup cashews with 8 cups water to make a quick version!)
METHOD
In a large saucepan, sauté onion with coconut oil. When golden add garlic, lentils, parsley, cilantro and potatoes. Cook for 10 minutes, stirring frequently.
Add pepper, salt, ACV, coconut sugar, turmeric, cumin and cashew milk. Bring to a boil and then ook for 1 hour on low.
Serve over jasmine rice!

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