The 7-day Veggies Only Club

I’m a meat eater, through and through, and I just got done posting about local heritage pork, so what I’m exploring now are clean, unaldulterated side dishes of veggies that can hold their own.

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Green curry of sweet potato & zucchini.

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Made from scratch is only easy if you have aromatics like kaffir, galangal root, lemongrass and Thai chilies. After work, I rarely have the energy to use the mortar & pestle method to make the curry paste so the Vitamix is a quicker alternative.

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Another hearty soup: kohlrabi , garlic and Asian pear with coconut water.

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Sprouted lentils in a kale salad make for a semi-crunchy texture.

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For lunch I almost always need a veggie filled wrap. I have a hard time eating bak choy or snap peas raw, so I always sauté them with some minced ginger and sesame oil.

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Shaved brussel sprout slaw with roasted sweet potatoes and sunflower sprouts.

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I also found roasted veggies make for really nice soups.

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This one is a roasted fennel and carrot soup with a herb infusion of homemade chermoula and a dollop of rainbow quinoa for texture.

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Juices are reserved for breakfast since I can’t very well lug this thing around to work every day. I try to consume my fresh juice within 20 minutes of making it.

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I can’t make it through a cleanse without my staple of kimchi! It is perfect as a condiment or cooked into soup.

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Tis the season for citrus and I’ve been really pleased to have mandarins as well as blood oranges at our local market. This is my typical nighttime dessert. Yes, that’s a wedge of Meyer lemon. I love sour things!

Well, that’s this week in a nutshel. Go, go veggies!

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