It’s Monday and this week is already looking to be a busy one. As I mentioned yesterday, I’ve been noticing more skin breakouts and am doing a little experimenting this week to try and figure out why. One possibility is my high nut intake may be causing it, another is the possibility that I’m not getting as much protein as I need. The symptoms to protein deficiency are lengthy and I can only identify with only a few on that list. But, it prompted me to research vegan protein sources and question if I’m getting enough for my lifestyle. While I eat a lot of nuts and seeds, perhaps I need even more and am choosing foods higher in protein and lower in fat for the next week or so, more seeds, beans and maybe trying Spirulina.
I started last night with another impressive salad for dinner.
Lots of sprouts, avocado and pumpkin seeds for protein and a little balsamic vinegar for dressing, hugely filling!
I also did something I have not done in awhile with dinner, fired up my juicer!
Carrot, apple and ginger juice and it was very gingery! The spice was great while still being very sweet. But I think it wired me a bit!
I met my mom at Whole Foods for lunch today and had a bean packed salad with black beans, black-eyed peas and white beans, no nuts. I didn’t get a pictures because I got carried away talking – sorry! But I did try a new Parma flavor at the salad bar – Chipotle Cayenne, and I actually liked it. But only for the spicy flavor that tasted very similar to the cheaper chipotle seasoning I have at home.
For dinner I got experimental with a new raw broccoli side.
Protein Punch Broccoli
- 3 cups rough chopped broccoli
- 1 cup hemp seeds
- 1/4 cup nutritional yeast flakes
- 1/2 tsp. pink salt
- 1 clove of garlic
Place all ingredients into a food processor and chop to a paste-like texture. Warm in a dehydrator for 20 minutes at 115 degrees if desired and enjoy. Makes 2-3 servings.
It was great, the higher hemp seed ratio and added nutritional yeast gave it a creamy, satisfying flavor and it’s very filling.