🌴👙Happy Summer Genki Friends! 👙🌴 It’s finally here, the longest day of the year and the start of the summer season. That’s right, forget about the BBQ and pool parties from last season, it is summer BBQ and pool season. Is there a difference, I have no idea, but there is just something that sounds more alluring about it. Today I want to share with all of you Genki Friends my meals yesterday. My day was rather a bore however my meals were amazingly nutritious and screamed, not for ice cream, summer is here. Actually I tried to make vegan banana ice cream but it melted due to it being 113F/44C – so I had a banana smoothie instead. Not a bad trade-off.
Apricot-Banana Smoothie (Above): 2-4 apricots and 4-5 bananas. Blend with a little water and you have a velvety smooth smoothie to enjoy on a hot day. Tip: Add some ice cubes to keep it really cool on a hot summer day.
When it is around 90F/32C in the early morning, this is the type of breakfast my body pleads for instead something hot like a porridge. Strawberries are an excellent selection on hot summer days, as these little treasures have a 1/2-full serving of your daily vitamin C. Why is this necessary? Well if it’s hot, most of you likely will come in contact with the sun at least a few minutes, so Vit C fights against free-radicals from harmful UV rays and actually will assist in preventing wrinkles. Some research studies suggest strawberries help fight cancer and diabetes but there is not enough information collected to guarantee these statements. But wrinkle fighting will keep me returning to these high fibre and water containing berries from Gods’ green earth.
Strawberry-Banana Smoothie: Super easy to put together but always a crowd pleaser, especially on a hot summer day. Toss in your blender 4-5 bananas and a few handfuls of strawberries with some water and you have a meal to-go.
PB2 Bananas: There is something to do with summer that pushes my tastebuds towards raw vegan food, especially Vitamin C, magnesium and manganese rich bananas. Bananas are so nutrient rich, many people believe this fruit will increase white blood cells in the body by boosting ones’ immune system. For this breakfast, there are 5-6 bananas sprinkled with chocolate pb2. PB2 is an alternative to ground peanut butter as it has less than 1/2 the fat content. Note on fat: Fat is essential to the human body by delivering fat-soluble vitamins, gives energy and contains essential fatty acids that help our hair and skin look picture-ready.
Raw Vegan Collard and Apricot Lunch:Apricots are in season in California so we have started to purchase these stone fruits, putting them in everything possible. The smoothie was the Apricot-Banana Smoothie pictured above. On the side I had collard greens filled with fresh avocados topped with sauerkraut. These wraps sound a bit stomach-churning but I assure you these are mouthwatering. A lot of the time we decide we aren’t going to like the flavor of something before tasting items, if we turned around our tasting methods we will find we enjoy a lot more, such as this recipe. The wraps not only have a bit of “healthy fat” but also anti-cancer glucosinolates from natural fermented sauerkraut (not to forget the, ahem, digestive benefits). Also included were a few mini bell peppers (a few eaten already).
Black Bean Quinoa Burgers: This recipe was a gem not-so-hidden on Pinterest by the lovely Marlena over at Where You Get Your Protein. Basically the recipe was ready to be made in our household, minus the vegan worcestershire sauce which we still have not found a good vegan option in our area. I used soy sauce instead and it turned out just perfect. Highly suggested. I assume if you are salt-free these would work by just omitting the vegan worcestershire sauce altogether. We BBQ’d these protein-packed patties outside and there were no “accidents”. These were frozen for a few weeks and warmed up in our toaster oven, a bit more crumbly but that’s to be expected after freezing. On the side I served fresh avocado, mashed, and some BBQ sauce to make it a true California style burger (I mean we did move to California so that’s required right?).
Vietnamese Chicken-free Noodle Salad: Lately I have been trying to find the best Vietnamese recipes as I have not found the perfect restaurant serving vegan options in our new residential location. The search is to-be-continued… So for now we continue on at home. Not originally vegan, I just made this recipe by turning it vegan (cruelty and cholesterol free). Instead of animal chicken, I used Trader Joes’ vegan chicken less strips and diced with scissors. I took the diced protein and sautéed with a little of the sauce. Additionally, I substituted the fish sauce with soy sauce and again, no issues at all. This dish reminds me of Korean Chapjae but tastes completely different as the seasoning is different. To make this dish, please do not forget to use the fresh mint and cilantro, these two herbs really make the dish delicious and authentic. So try this recipe, you won’t be disappointed.