the levigator

Power breakfast, days 401 to 408 (Wednesday, May 1 to Wednesday, May 8)

Day 401: stir fried kale, broccolini, carrots, kohlrabi, and almonds, with whole wheat couscous.

Day 402: two salads leftover from supper the night before, a curry rice salad and Peter’s famous bean salad (our summer potluck staple).

Day 403: the same salads again with slices of baked tofu.

Day 404: the regular breakfast salad. Red leaf lettuce, savoy cabbage, shredded Brussels sprouts, mung bean sprouts, carrots, chopped raw almonds, miso-peanut dressing, baked tofu.

Day 405: same salad, with red cabbage, no tofu. Pictured half eaten because I almost forgot to take a photo at all.

Days 406 to 408: the same old salad.

(Source: jodigreen.ca)

Power breakfast days 399 & 400 (Monday, April 29 & Tuesday, April 30)

Day 399: red cabbage, savoy cabbage, Brussels sprouts, chopped almonds, baked tofu, miso-peanut dressing and steamed broccolini. With Ms Wanda looking on.

Day 400: purple kale, savoy cabbage, carrots, sliced kohlrabi, almonds, mung bean sprouts, miso-peanut dressing, and whole wheat couscous. Today’s quality control officer is Ms Skeeter.

Yes, our cats are named after country singers.

(Source: jodigreen.ca)

Power breakfast days 393 to 398 (Tuesday, April 23 to Sunday, April 28)

Day 393: salad with red leaf lettuce, red cabbage, savoy cabbage, Brussels sprouts, carrots, sunflower seeds, hemp hearts, baked tofu, and miso-peanut dressing.

Day 394: stir-fried kale, savoy cabbage, and carrots, with whole wheat couscous.

Day 395: this is a weird one. I’m allergic to all dairy except for yogurt, and as such have developed some neuroses around yogurt. I can’t stand any savoury flavours with yogurt because my “omigod sourcream” gland kicks in at the sight of it and I’ll be sick. So no matter how much I’d love to be able to eat tzatziki or raita, it’s a no-go. Similarly, I can’t stomach the idea of eating yogurt next to something warm. This morning I got brave and decided to try yogurt on steel cut oats. So as not to allow my crazy to kick in, I put the cooked oats in the bowl and allowed them to cool while all of the toppings were being prepared, only putting the yogurt in at the last second so it wouldn’t get too warm. It was still a bit too strange for me, and I probably won’t eat it again. Steel cut oats, plain yogurt, maple syrup, raw sunflower seeds, hemp hearts, and salty preserved grapefruit rind.

Day 396: leftover lentil soup with sliced kalamata olives and toasted pepitas; corn biscuits (recipe here: Green Kitchen Stories)

Day 397: back to the same old salad, with radishes, baked tofu, and steamed broccolini.

Day 398: salad. again.

(Source: jodigreen.ca)

Power breakfast, days 385 to 392 (Monday, April 15 to Monday, April 22)

Same salad, different cat butt. Red leaf lettuce, savoy cabbage, red cabbage, shredded Brussels sprouts, raw almonds, hemp hearts, sunflower seeds, baked tofu, miso-peanut dressing. Sometimes radishes, carrots or kohlrabi.

Day 391: stir fry of kale, savoy cabbage, carrots, broccoli, kohlrabi, with whole wheat couscous.

(Source: jodigreen.ca)

Power breakfast days 379 to 383, Tuesday April 9 to Saturday April 13.

Day 379: red leaf lettuce, red cabbage, shredded Brussels sprouts, kohlrabi, chopped raw almonds, miso-peanut dressing.

Day 380: the same, with added hemp hearts and baked tofu.

Day 381: stir fry of red kale, red cabbage, carrots, green onions, almonds, with couscous and baked tofu.

Day 382: couscous and parsley salad, slices of baked tofu. Possibly some cat fur.

Day 383: the same old salad. With hemp hearts, without tofu. And a glass of soy milk.

(Source: jodigreen.ca)

Power breakfast days 370 to 377, Sunday, March 31 to Sunday, April 7.

Day 370: overnight at my mum’s house with all of my little containers of breakfast fixings. Red leaf lettuce, red cabbage, savoy cabbage, shredded Brussels sprouts, radishes, chopped raw almonds, miso-peanut dressing, and leftover tofu cubes fried in homemade hot sauce.

Day 371: home again with leftover soup. With vegetables, a mix of red and green lentils, red kidney beans, brown rice, and a handful of last autumn’s roasted roma tomatoes from the freezer.

Day 372: leftover! Biryani rice and a simple curry with potatoes, chick peas, and loads of coriander.

Days 373 and 374: leftover black bean and quinoa soup (recipe: Post Punk Kitchen) with sliced avocado and expensive hippie blue corn-and-flax chips.

Days 375, 376, 377: variations on the same old salad, without any tofu because our grocery store was all out.

(Source: jodigreen.ca)

Power breakfast, days 362 to 369 (Saturday, March 23 to Saturday, March 30)

Day 362, cashew paté on romaine leaves with some of last fall’s preserved roasted tomatoes and pickled eggplant; a falling-apart slice of nut “bread”; pickled mixed vegetable

Days 363 and 364, leftover curry vegetable & lentil soup. Yes, it’s the same photo twice. I forgot to take a picture the second day, but it was another bowl of the exact same soup. Leftover soup is my laziest and least satisfying breakfast, and the same leftover soup two days in a row is about as boring as looking at the same soup picture twice.

Day 368, tofu cubes fried in homemade hot sauce; parsley and couscous salad; glass of soy milk.

All other days: same old salad, with cabbages, tofu, nuts, and miso-peanut dressing.

(Source: jodigreen.ca)

Power breakfast, days 354 to 361 (Friday, March 15 to Friday, March 22)

With the exception of day 358, it’s the same old salad: purple and savoy cabbages, Brussels sprouts, nuts, seeds, sometimes some radishes or carrots or kohlrabi slices. Tofu is fried with homemade hot sauce or baked with sriracha and soy sauce. Miso-peanut dressing.

Day 358, leftover tarka dal and basmati rice.

(Source: jodigreen.ca)

Power breakfast days 346 to 353 (Thursday, March 7 to Thursday, March 14).

I’m a month behind in posting but still dedicated to photographing my breakfast every day. Because when life is a nonstop thrill ride, it’s best to start with a good breakfast. It’s pretty much the same salad every day: lettuce, several kinds of cabbages, the odd non-cabbage vegetable, sometimes with sunflower seeds, sometimes with chopped almonds, usually with baked tofu seasoned with either nutritional yeast or a mixture of soy sauce, maple syrup and sriracha (looks like this week it was mostly the nooch kind). Always with the same miso-peanut dressing, because if you have to be in a food rut, it should at least be a delicious rut, with extra protein.

(Source: jodigreen.ca)

Power breakfast, days 342 to 345

In which we discover that an SD card dropped into a cup of coffee still yields up its breakfast photos on drying.

Day 342, Monday March 4: salad of red leaf lettuce, red kale, savoy cabbage, chicory endive, shredded Brussels sprouts, raw sunflower seeds, miso-peanut dressing, and baked nutritional yeast tofu.

Day 343: leftover curried beans (cold), kale and sprouts salad, and slices of baked nutritional yeast tofu. Sort of a weird combination, flavour-wise.

Day 344: salad of red leaf lettuce, savoy cabbage, shredded Brussels sprouts, mung bean sprouts, raw sunflower seeds, toasted slivered almonds, and miso-peanut dressing. With two slices of wheat-free nut “bread”, toasted and topped with watermelon jam (a gift from a friend’s preserved 2012 harvest).

Day 345, Thursday March 7: red leaf lettuce, red kale, savoy cabbage, mung bean sprouts, raw sunflower seeds, baked nutritional yeast tofu, and miso-peanut dressing.

(Source: jodigreen.ca)

Power breakfast, days 336 to 341

Day 336, Tuesday, February 26: brown lentil salad on a bed of red leaf lettuce and chicory endive, topped with a handful of raw walnuts. You can tell by the lovely light coming in the dining room window that I slept in and missed early morning Spanish class today.

Day 337: dark and early again. Salad of red leaf lettuce, savoy cabbage, red peppers, green onions, slices of kohlrabi, miso-peanut dressing, and barbecue baked tofu.

Day 338: lentil salad again. On red leaf lettuce and chicory endive, topped with walnuts.

Day 339: I have decided to try something new and bake all of my tofu from now on, not so much to reduce the oil in my diet (although I do eat A LOT of fat) but because our best nonstick pan bit the dust and there’s no other pan to fry tofu in properly. So this is the first batch of baked “Grit-style” tofu, coated in soy sauce and nutritional yeast. Not half bad. On salad of red leaf lettuce, savoy cabbage, chicory endive, shredded Brussels sprouts, radishes, raw sunflower seeds, and miso-peanut dressing.

Day 340: baked nutritional yeast tofu again, with stir-fried red kale, savoy cabbage, kohlrabi, and green onions.

Day 341, Sunday March 3: red leaf lettuce, red kale, savoy cabbage, shredded Brussels sprouts, raw sunflower seeds, miso-peanut dressing, and nutritional yeast tofu.

(Source: jodigreen.ca)

Power breakfast, days 330 to 335

Day 330, Wednesday, February 20: salad with red leaf lettuce, savoy cabbage, chicory endive, shredded Brussels sprouts, raw sunflower seeds, toasted slivered almonds, miso-peanut dressing, and barbecue baked tofu.

Day 331: two slices of the nut bread that seems to have taken the food-loving internet by storm: My New Roots Life Changing Bread. With cashew paté, roasted red peppers (last fall’s preserves), and a side of raw broccoli, cauliflower, radishes, and red peppers.

Day 332: salad of red leaf lettuce, chicory endive, savoy cabbage, chopped raw almonds, miso-peanut dressing, and barbecue baked tofu.

Day 333: red leaf lettuce, chicory endive, savoy cabbage, miso-peanut dressing, and Grit-style tofu (fried with soy sauce and nutritional yeast).

Day 334: exactly the same as the day before, with carrots.

Day 335, Monday, February 25: You can tell Reading Week is over and 8:30am Spanish classes have resumed by the change in the lighting. Breakfast is two hours earlier than it was yesterday. Salad of lettuce, savoy cabbage, toasted slivered almonds, miso-peanut dressing, and barbecue baked tofu.

(Source: jodigreen.ca)