This weeks My Day On A Plate comes from the Instagrammer Corinne from A Vegan Kitchen.
I certainly never intended to follow a vegan diet, much less did I intend on running such a successful website and instagram account. In July of 2013, feeling constantly run down and tired, after spending far too many months treating my body like a garbage bin, I decided to turn from vegetarianism to veganism for a short detox. However, days turned into weeks, and I began to find myself feeling not only better internally, but completely inspired to create beautiful and clean vegan dishes.
I know, 7:08, it’s an insanely precise time to wake up, but through trial and error I’ve decided it works best for me, (mainly because if gives me a few minutes to wake up properly before I have to drag myself out of bed). I’ve recently started Oil Pulling (essentially swishing around coconut oil in your mouth), so this happens next while I dry brush and then jump in the shower.
Breakfast is usually smashed avocado on toast (tip for some sensational avo on toast: mix some coriander and red onion with your avo, and rub the pieces of toast with garlic as soon as they come out of the toaster...you can thank me later). I will also ALWAYS have a tea with breakfast. Usually it will be black tea with some lemon, or a hot water with lemon and apple cider vinegar.
At the moment I’m on my uni break, which means I have an abundance of free time. The few hours after breakfast, will usually involve answering emails, cleaning and working on my new eBook (so excited for you guys to see it!). I’m a massive snacker throughout the day, and at the moment I’m absolutely loving cut up veggies with hummus and peanut butter.
Lunch for me is always changing, I’m never been one to eat the same meal every day because I find that becomes too boring. One of my favourites lunches at the moment is a massive salad with leafy greens, wasabi peas, pickled ginger sesame seeds and tofu with a soy, rice wine vinegar and mirin dressing. I’m also really loving horenso at the moment, which is essentially steamed spinach with a really yummy sesame dressing.
Also known a smoothie time! I absolutely love smoothies, and this is the one time where I’m very consistent - it’s always a banana smoothie. To make the smoothie I’ll blend up one frozen bananas (it’s great to keep bananas in the freezer for smoothies as I find it makes the smoothies much creamier than non-frozen bananas), a handful of frozen blueberries, around ¾ cups of almond milk, rice malt syrup and cinnamon.
Recently I’ve been trying to switch off a bit more as I find that I’m constantly using all sorts of technology. Whether this is going for a walk, attempting to do some light yoga in my room, or reading a book, I’ve found that some me time is incredibly important to keep me sane. It’s around this time that I’ll do some exercise, HIIT is my favourite at the moment (I use the term favourite very loosely because it is easily the hardest 30 minutes of my day, but also one of the more rewarding!)
I don’t always have dinner at the same time, as it depends on what I’ve been doing, when I’m hungry etc. I’m loving daal and roasted sweet potatoes at the moment - both recipes will be in my new eBook. While it may not be in line with what many people believe is the ‘healthiest’ way of life, I love having big dinners. I personally want to leave every meal feeling full and satisfied - massive bowls of pastas for dinner are also very common for me.
I will almost always eat again after dinner. Either dried fruit, some dark chocolate or some homemade healthy brownie if I’ve made some (see recipe below). I’ll also have a cup of black tea. I drink quite a lot of black tea throughout the day, purely for the taste as I find that caffeine throughout the day and late at night doesn’t have a drastic effect on my energy levels.
I don’t have a specific time that I’m asleep, though I try and aim to be in bed by 10:30ish, which gives me some time to fully unwind, as I’ve never been the kind of person who will get into bed and fall asleep straight away.
Preheat oven to 180°C. Grease a 16cm x 21cm loaf tin and line with baking paper.
In a food processor pulse the dates, grated apple, bananas, maple syrup, vanilla extract and oil until smooth.
Pour the mixture into a larger bowl and stir in the flour and almond meal until well combined. Stir in the cocoa, baking powder, baking soda and chopped almonds.
Pour the batter into baking tray, and smooth with a wet spatula. Bake for 25 minutes, or until a cake tester comes out with a few crumbs.
Let cool before slicing