Yesterday’s lunch was vibrant & nourishing,
packed with phytonutrients & high vibrations.
I spotted a gorgeous red cabbage at the market & I could not resist.
I must say it sparked some creative fire because once I got home, I was
inspired to learn all about cabbage, including the health benefits,
nutritional profile, how to select and store it, and how to prepare it!
This website is amazing if you have ever felt overwhelmed with the internet & would like a single, condensed article with everything you need to know about healthy foods to get started.
Despite all of my cabbage research, I still decided to stick with raw red
cabbage this time around because I needed it to be somewhat strong enough to act like a hard taco shell! Although, I believe steamed cabbage would work just as well. It’s a totally durable vegetable.
So I went on to prepare the filling with what I already had/just bought, which ended up including avocado, tomatoes, leftover roasted zucchini, jalapeños, steamed broccoli + kale, and red onions.
I love the vibrant colors! Only bummer was that I didn’t have a single yellow or orange vegetable anywhere, so I can’t say I ate a rainbow today… how tragic. To prevent anymore tragedies, next time I can add…
• orange bell peppers
• shredded carrots
• carrot juice to drink after my meal
• papaya banana smoothie
• sweet potatoes cubes
• yellow squash
• Lemon juice
• sliced yellow bell pepper
• yellow rice instead of white
Although I didn’t consume a rainbow, I felt like I had and I was full all day! Success.
Here’s the glorious set up:
You know it’s gonna be good when you end up having a photo shoot with your food :p
I also went to Good Will the other day to get some pots and while I was there I found these super cute plates (above) and this Japanese mug (below) for my new place. The plates and mug added up to less than $2! I love Good Will; I always find the cute stuff, muahaha.
Gah! It’s so cute.
& filled with black tea.
I think it’s pretty self explanatory what I did with the filling and the cabbage “shell,” but just in case, here’s the order I put the filling in:
white rice first, kale, the big vegetables (broccoli, tomatoes, avocado,
zucchini) followed by the tiny vegetables (red onion, jalapeno) & herbs (cilantro).
The finished product:
Filled with nourishment & gratitude ❤
Does anyone have a favorite filling for vegan “tacos?”
I’m always up for suggestions.