.
VEGAN FOOD & LIVING OCTOBER 37The extract on
pages 36-37 is
adapted from The
No Meat Athlete
Cookbook by
Matt Frazier and
Stepfanie Romine,
photography by Ken
Carlson, published
by The Experiment.
(RRP £18.99.)Onions & garlic
HOW TO GET THEM DAILY:
As the foundation of fl avour for
every dish you sauté! You can also
eat pickled onions in a salad or use
garlic in a dressing.Turmeric –
and other herbs and spices
HOW TO GET THEM DAILY: In just about everything you eat!
Add fl avour to salad dressings, cooked grains, and even smoothies
(cardamom, basil, or cinnamon).Beans
HOW TO GET THEM
DAILY: In a wrap with
veggies for breakfast,
sweetened for a snack, in a
dip such as hummus, and as
the base for dinner.Mushrooms
HOW TO GET THEM
DAILY: By sipping on
homemade mushroom
broth, sauté ing them for your
morning tofu wrap, or in
stir-fries. (Mushrooms should
be eaten cooked, not raw, as
they contain toxins that are
deactivated when cooked.)
They make a great basis for
broth too.Green tea
HOW TO GET IT DAILY:
During an afternoon break
from work – either brewed
hot or iced from the
fridge (the leaves
are good for three
infusions). Also give
matcha latte a go.Other foods to eat
several times a week
Though the other foods here are the
ones worth designing your daily food
habits around, there are many others
that fi ll out a varied plant-based diet.
You’ll see that these foods also show up
in a lot of recipes:
Avocado – often on toast or in place
of dressing on a salad.
Coconut products – coconut butter
or manna, coconut milk.
Ginger – sometimes as tea and in
smoothies or stir-fries.
Tomatoes – raw in salads or cooked in
stews and main dishes.
Lemon juice – to brighten up a dish.
Dates – usually as fuel during
a run, or in treats.
Dark chocolate – as a treat.VFL17.EatEveryday.indd 37 07/09/2017 10:42