This article is from PRAXIS volume 16, issue 2: "Fasts and Feasts" (Winter 2017).
Breakfasts
- toast with nut butter and honey
- banana or apple slices with nut butter
- dried fruit and nuts
- oatmeal with nuts, pinch of brown sugar and cinnamon, fruit of choice
- coconut milk-based smoothie
Lunches and Dinners
- avocado and tomato sandwich, alongside nuts and dark chocolate
- taco salad with pinto beans, lettuce and vegetables of choice, topped with salsa and served with corn chips or a tortilla
- fried rice with vegetables, summer rolls and cashews
- lentil soup with a tomato and cucumber salad
- coconut milk-based soup with vegetables and rice
- olive tapenade sandwich with fruit and dark chocolate
- hummus and bread with a side of carrots, bell pepper and nuts
- maki roll with soybeans and a seaweed salad, served with tea
- black bean soup with sweet potato and pineapple alongside
- roasted beets, sweet potatoes and carrots with nuts and coconut milk-infused rice
- vegetable soup with bread, nuts and dark chocolate
- tempeh, rice (or other grain of choice) and vegetables
- avocado with wasabi and soy sauce, served with rice (or other grain of choice)
