What We Ate Today As A VEGAN COUPLE
I’ve been vegan for almost 14 years and my husband, Andrew has been vegan for about 10 years. We are thankful for this healthy and abundant whole foods plant-based lifestyle.
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THE SUPPLEMENTS I TAKE WHILE PREGNANT:
Vegan Safe Global Healing b12: https://go.globalhealingcenter.com/c/…
Methyl Folate: https://amzn.to/38cDFYn
Omega 3/DHA: https://amzn.to/342CSpO
Prenatal Supplement: https://amzn.to/34Xr4Gh
The Daily Green Boost I use: http://dailygreenboost.com/index.php?…
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CHICKPEA CURRY RECIPE
Serves 4-6 people
As many sweet potatoes/ golden potatoes as you desire
1/2 an onion, diced
4 cloves garlic, minced
2 heads broccoli, diced
1 red bell pepper, diced
4-5 crimini mushrooms, diced
2 cans coconut milk
3 cups jarred diced tomatoes
2 tbsp tomato paste
2 cans chickpeas, drained and rinsed
1-2 tbsp curry powder
1/2 tsp salt
Black pepper to taste
Optional toppings: diced avocado and chili flakes or chalula
Preheat the oven to 400 degrees F. Fork the potatoes, place on a baking tray, and pop in the oven for about 45 minutes or until fork tender.
Meanwhile, sauté the onion and garlic in a large sauce pan on medium heat with a little water until the onion becomes translucent, then add the broccoli and continue to sauté until softened, about 5 to 10 minutes. Then add the bell pepper and mushrooms and continue to cook a few more minutes until everything is cooked down, adding water as needed to keep the veggies from sticking to the pan. Then add the rest of the ingredients and stir together. Turn the heat down to low to let simmer for 10 or so minutes until the potatoes are ready.
Slice the potatoes and serve the curry over top, with diced avocado and chili flakes.