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zoe & the beatles

just a twenty-something vegan navigating healthy, positive living with a little help from her friends john, paul, ringo & george!

iiiiii CAN’T WAIT! frustrated with dumb test but i got this.

still grey outside. BOO. but my grey mood seems to have lifted some. hooray! my appetite returned at the end of the day yesterday and dinner was this little invention: farmer’s market collard greens, graham marsala/cayenne pepper spiced brown letils, and farmer’s ROASTED BEETS!!! i wanted something warm and comforting. this literally HIT THE SPOT.

what you’ll need:

1 cup brown lentils
one small beet
three large-ish collard green leaves
one small shallot
one large garlic clove (or less depending on how much you like! omit if you hate garlic. you might be crazy though.)
2 T olive oil
1 T earth balance
salt
2 t graham marsala
1 t cayenne (i luuurve me some hot hot heat kidlettes!)

what you’ll need to do:
preheat oven to 400. wrap beet in foil and roast for about 45 minutes to an hour. should be fork tender. (i’m not going to lie. i was so hungry and i am SO impatient i totally didn’t let it bake all the way through. still delicious but not as delicious as it could of been for sure!)
rise off lentils. bring 2 cups of water to boil. add lentils, graham marsala and cayenne. boil for 2-3 minutes before turning heat to low, covering the pot and letting it simmer for about twenty minutes or until lentils are tender.

meanwhile prepare the collard greens! (original recipe from sweet beet and green!)

chop into this strips. mince the shallot and the garlic. heat 2 T of olive oil and 1 T earth balance in a saute pan over medium heat. once heated add garlic and shallot. cook for about three minutes, or until the shallots are soft. add collard greens. cook until bright green and slightly soft/wilted.

when everything is ready PREPARE!
step one:
collard greens!

step two:
lentils! (about a half cup)

step three:
BEETS!

pretty, no? pretty tasty too! this was seriously delicious. the best part? LEFT OVERRRS! which promptly went into my lunch today. simple salad of romaine, sweet potato, and left over lentils! topped off with 2 T of my vegan garlic cream saaauce.
pre-mixed:

scrambled together!

you may be asking yourself, “zoe, do you ALWAYS eat salad out of giant aluminum mixing bowls?” to which i’ll reply “yes, why yes i do!” because i always make mondo salads 🙂

not pictured: one too many spoonfuls of trader joe’s sunflower seed butter. i’m officially down to almond butter now! i’ve been working my way through my nut butters. i had a ridiculous amount. actually, come to think of it i still have some pumpkin butter left over…hm…i think i feel a baking idea coming along…

anyway, just an fyi: the sweet potatoes i use are SMALL, folks. lemme show you:

i have reaaally small hands! (i’m 5′ 1″, remember that!) a friend in high school actually called me baby hands. thanks, kevin!

i’m about to take off for the gym. my knee feels better but i’m still laying off running. i think i’m going to tackle an epic spin session. i really enjoy the bike. i feel a new hobby coming on…i might end up doing yoga later tonight too. something gentle to stretch everything out. we’ll see. but for now i’m going to BIKE TO SCHOOL! my friend victoria is going to france for three weeks (lucky girl!) and was nice enough to let me borrow her bike!

(notice the pink bike. the pink yoga mat. my pink purse. pink overloaaad!)

i am pretty sure i shouldn’t of eaten all the sunflower butter because now it’s just kinda chillin in my stomach. whateverrr. i’ve been really hungry for some reason today! listening to zee body 🙂

when i get back home today i will OFFICIALLY BE ON SUMMER VACATION! lots of things to report on later. for now, have a good day kidlettes!

namaste!

zoe!

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