It’s a little strange walking the dogs and driving to work in the dark mornings now, winter is coming. That’s not a bad thing, I’m ready for cooler weather and really hope we get needed rain here after years of drought! For now weather is perfect for Sunday morning runs, a little cool and overcast. Last week I tried a new Sunwarrior product in a pre-long run smoothie – Sunwarrior Activated Barley powder.
Why? It’s an energizing sprouted grain powder that adds slow absorbing carbs for longer energy which sounds perfect for a long run. The powder is very fine and blended smoothly into the smoothie without adding negative flavor, it wasn’t earthy or bitter. Thankfully there were no digestion issues for the run and I did notice feeling more satisfied and not starved by lunch time as I usually do after a long run, so maybe there is something to barley making a smoothie more of a satisfying and sustaining meal.
I also tried a simple and delicious combo this week of cooking rice and split red lentils together with a little miso paste and Trader Joe’s Green Dragon spicy chili sauce.
The combo created a hearty texture since the lentils took on a creamy texture while the rice stayed firm and the sauce added a warming, savory kick for a satisfying main dish.
I’m also eating a lot of spaghetti squash from our garden still and enjoyed it simply steamed with a little salt and pepper with a kale salad this week.
And I created a simple, throw together dressing of peanut butter, sriracha sauce, soy sauce, and a chunk of ginger in the blender for this spinach white bean salad.
Hubby got very creative in the kitchen last night creating the Umbrian Tartufo cashew mushroom pasta sauce from Miyoko’s Homemade Vegan Kitchen. Again, very sexy when a man can cook gourmet vegan meals! I just sipped wine and prepared a simple steamed broccoli side.
The sauce came out great and that’s saying something since I have a mixed relationship with mushrooms – the mushroom flavor was perfect, creamy and savory, but not too strong and texture was not slimy.
It’s a great simple sauce to impress guests with over pasta or even steamed veggies.
We also went out Friday to a sushi place where I go this simple vegan udon noodle soup.
Can never go wrong with veggies, noodles and savory broth!
I know many vegans have stopped reading Nutrition Action because it hasn’t been very supportive of a plant based lifestyle in the past, but I still enjoy the articles, studies, and shocking nutrition information from chain restaurant menu items. This issue was an eye-opener to just how far the beef backlash has gone.
The cover notes heart attacks, stroke, diabetes, and colon cancer linked to red meat consumption and goes on with lots of details inside about why heme iron in meat could be worse, not better, than plant based iron and statistics on the environmental impact of eating beef.
And continues into more specifics about the insane amount of environmental resources needed to produce beef.
And there are plenty of vegan recipes in this issue with a vegan product winning the food comparison on the back. Things are changing for the better! Let’s continue the good news with this week’s list!
This article takes an interesting look at diet and mental health, basically eat more good fats and whole plant foods.
Dr. Neal Barnard talks more about the benefits of a plant based diet such as a better performing metabolism.
Mmmm, Vegan Pumpkin Cheesecake.