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
8 small sweet potatoes (or 5 to 6 medium/large)
1 head of cauliflower
1 head of broccoli
2 bunches Swiss chard
2 bunches kale
1 can white beans
1 can chickpeas
2 red onions
1 large leek
Parsley or cilantro (optional)
Ghee or grass-fed butter
Tamari or soy sauce
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.