“To ride your bike every day is a really intentional commitment, and it’s the same with food. It takes consciousness and effort to eat and shop locally and seasonally,” she says. “Plus, cyclists need to eat. You need fuel!” Brones playfully reasons. Even so, her recipes are fresh, simple, and healthy even if you’ve never been one to get around on two wheels.
This Vegan Kale and Garlic Cream Sauce, for instance, is packed with nutrients and is super versatile. If you make a batch for the week, you can use it on roasted veggies, a quinoa salad, or as a spread on a sprouted-bread sandwich. Anything you tote to the office will get an instant taste (and nutrition) upgrade, whether its via the subway or a bike basket. —Lisa Elaine Held
1 cup raw cashews + 1 cup of water for soaking
1 cup of water
3-4 large kale leaves, with stem removed and chopped
1-2 cloves garlic (depends on how punchy you want this to be—if you want a smoother taste, roast the garlic first)
Dash of sea salt + black pepper
Lemon juice to taste (optional)
Soak cashews in one cup water for at least an hour. Drain. In a blender or food processor, combine drained cashews, kale leaves, and garlic. Add in one cup of water. Puree until you get a smooth consistency.
Store in an airtight container (like an old peanut butter jar) in the refrigerator. Enjoy!
For more information, visit www.foodieunderground.com
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