BREAKFAST: *Stewed Prunes and Apricots
Simmer the fruit on low for 10 minutes with a bit of grapefruit or orange segments, and some fennel seeds and a couple of cinnamon sticks. Eat it plain or over quinoa.
LUNCH: If you’re out and about at a salad bar, get a bed of greens (spinach, lettuce, or arugula), and then get some bean or veggie soup and pour it over the greens! It wilts and warms the greens, but doesn’t cook them, so you’re still getting some raw greens in the meal.
*Steamed Root Vegetable Medley
Steam root vegetables such as sweet potatoes, beets, parsnips, and carrots - it only takes about 10 minutes! Then top with a little avocado, olive oil, or ghee (clarified butter) and spices and/or fresh herbs, such as cumin, cardamon, mustard seeds, fresh or dried ginger, sumac, or chopped cilantro, dill, or tarragon.
DINNER: *Quinoa with Brussels Sprouts and Kabocha or Acorn Squash
Here’s how to make the brussels sprouts - steam them until bright green. Then cut in half, and add a bit of coconut oil and spices. Bake until just golden. You can do the same with the squash - toss with a bit of coconut oil and spices and bake until golden. You could turn this meal “holiday” by adding a few dried cranberries to the quinoa. You could serve this meal with a wedge of avocado on the side if you like. And if you want more protein in the meal, add some tempeh, cubed and sautéed with a bit of coconut oil and spices. Now it’s a feast!
