All veggies, all day
Gone are the days when vegetables were relegated to the sidelines – over the last few years, veggies and plant-based foods have stepped firmly into the spotlight. Thanks to the abundance and variety of sustainably grown vegetables available, you can go all veggie, all day, and still eat like a king.
BREAKFAST
A little bit of planning goes a long way: Soak chia seeds overnight in coconut milk. Top with fresh fruit like berries, and toasted coconut chips. Add a drizzle of maple syrup, and you’ve got a brekkie so good it almost feels like dessert!
LUNCH
Cook batches of veggies and grains ahead of time then make a quick satay sauce. Add half a cup of no sugar added peanut butter, and 1 tablespoon of red curry paste to 1 cup coconut milk, plus the juice of 1 lime, and 1 tablespoon brown sugar. Simmer over low heat to combine. Drizzle over your readymade grains and veggies. Add a sprinkle of seeds for some texture, and dig in.
DINNER
Add half a cup of polenta to 2 cups of boiling water. Whisk continuously for 8–10 minutes until cooked, then top with some roasted mushrooms and crumbled Gorgonzola. Sprinkle with fresh herbs like sage or thyme. Try not to gloat.