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:
• orange bell peppers
• shredded carrots
• carrot juice to drink after my meal
• papaya banana smoothie
• sweet potatoes cubes
Yellow:
• yellow squash
• Lemon juice
• sliced yellow bell pepper
• yellow rice instead of white
• corn
Although I didn’t consume a rainbow, I felt like I had and I was full all day! Success.
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.
Holy caffeine.
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:
Nom!
Filled with nourishment & gratitude ❤
Does anyone have a favorite filling for vegan “tacos?”
I’m always up for suggestions.
😍😍😍😍😍 omg I have no words lol! That looks divine and fresh and goood! I can’t wait for my last day on my detox and I am back to eating! Def coming here to try this out first! BEAUTIFUL presentation and lovley photographs haha …def know what you mean when it’s worth photographing the food gets so exciting! Xx
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Wow thank you so much!!! You made my day. It means a lot that someone actually read all of that 😊
Happy detoxing! ✌️
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OMG ofc! I am all about finding nutrients and nutritional delicious goodies haha 😀 and I enjoy beautiful writing! 🙂 x
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Gorgeous! I just made vegan tacos for dinner a couple nights ago with portobello mushrooms and a cilantro vinaigrette. Love your idea of using cabbage leaves as a taco shell! Next time I will have to try that. Love your blog!
http://thebreakfasttea.com/
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Woooow I never even thought about mushrooms that sounds amazing! And this vinaigrette… does it have a recipe somewhere? That sounds so delicious, I love cilantro.
& thanks! The cabbage certainly adds a nice crunch 🙂
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I have not written down an exact recipe for the cilantro vinaigrette, I just do it to taste. But you can try substituting cilantro for basil in my recipe for a basil vinaigrette: http://thebreakfasttea.com/2015/07/08/pea-basil-pizza-with-basil-vinaigrette/ If you try it, let me know how it works out!
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Nice, thank you so much! I love cilantro.
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Such a vibrant meal! Looks tasty!
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Thank you 😀
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