A Week in Vegetables

As we pass the halfway point between winter solstice and spring equinox, I am thinking about the fertile seeds that we will plant in dark soil this spring. These seeds will bring delicious food to our table and fill our root cellar with bounty for the winter to come.

I realize that time is not linear, but cyclical. The cycle of seasons finds plants on another ring of the spiral each year as they sprout new branches, stalks, and shoots. We can also grow into each new cycle by appreciating how far we have come since this time last year and renewing our body, mind, and spirit with simple food. 

As the outside world slowly wakes up to welcome another growing season, so can we rejuvenate our bodies by including more plant foods into our diet.

Here is the shopping list for a week of healthy, plant-based lunches.

You can gain the complete guide, including recipes, by clicking here.

Simple Vegetable Recipes 

to keep you nourished all week long

Shopping List

  • 8 small sweet potatoes (or 5 to 6 medium/large)

  • 1 head of cauliflower

  • 1 head of broccoli

  • 2 bunches Swiss chard

  • Baby spinach

  • 2 bunches kale

  • Mushrooms

  • 1 can white beans

  • 1 can chickpeas

  • 2 red onions

  • 1 large leek

  • Parsley or cilantro (optional)

  • Grocery

  • Olive Oil

  • Eggs

  • Ghee or grass-fed butter

  • Tamari or soy sauce

  • Cumin

  • Coriander

  • Paprika

  • Apple cider vinegar

  • Salt and pepper

While making breakfast, follow these instructions for assembling a lunch quickly. It will take about 30 minutes per morning.

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Get Creative with Summer Sauces

This summer, try to preserve the abundance from your gardens or local farms to enjoy on cold winter days. These three sauces are wonderful fresh and keep well, too. 

To preserve them, just sterilize half pint mason jars and lids by pouring boiling water oven them while they are in the sink. 

Prepare a water bath by filling a soup pot with water and bringing it to a boil.

Fill jars three quarters of the way with sauce, screw on the lid, and place in boiling water for 5 minutes. 

Extract, set aside, and test the lids 24 hours later. 

Lids need to resist the touch in order to be completely canned.

If a lid bows when pressed, eat that jar right away of freeze it.

Click this link for an easy oven canning

method for cooked sauces (like tomato, apple, and jams).

PARSLEY CASHEW SPREAD

Coarsely chop:

  • 1 bunch fresh parsley (about 2 packed cups)

  • 1 clove garlic

  • Place in a food processor with:3 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1/2 cup cashews

  • a generous pinch of sea salt

Blend well.

Enjoy with toast, over pasta or cooked rice, or as a side salad.

GET CREATIVE: Add dill and serve over boiled potatoes. Grate carrots into the sauce, blend in a blender, and serve as a dip for steamed broccoli.

CILANTRO TAHINI SAUCE

Chop 1 bunch fresh cilantro (about 1 ½ packed cups).

Place in a blender with:

  • 1 tablespoon olive oil

  • 1 tablespoon lime juice

  • ½ teaspoon coriander

  • 1/4 teaspoon sea salt

  • 2 tablespoons tahini

Blend well.

Try it with pinto beans and corn tortillas or black bean soup and corn bread.

Click here for recipes.

GET CREATIVE: try mixing cilantro with ¼ cup shredded coconut, 1 tablespoon coconut oil, 1 tablespoon lime juice, and 1 tablespoon tamari (fermented soy sauce).

BASIL SUNFLOWER SAUCE

Coarsely chop:

1 bunch fresh basil (about 2 packed cups)

1 clove garlic

Place in a blender or food processor with:

  • ¼ cup sunflower seeds

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • a generous pinch of sea salt

Blend until smooth.

Try it with sliced tomatoes and goat cheese.

GET CREATIVE: Use walnuts instead of sunflower seeds. Add 1/4 cup parmesan cheese. Try using sacred basil (tulsi) and coconut oil instead of basil and olive oil. Add a tablespoon of raw honey, blend, and serve over ice cream.

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