Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life

up.
     
     
    Dinosaur kale also serves as a good wrap for guacamole combined with either quinoa, popped amaranth, or brown rice.
     
    Makes 1 meal-size serving or 3 appetizer-size servings.
     

Lemon Ginger Plantain with Dulse
     
    The sugar of the plantain caramelizes and blends with the citrus from the lemon to make for an intriguing, refreshing treat. The riper the plantain, the sweeter it will be. The mineral salt in the dulse really brings out the flavor. Turning crispy when fried, the dulse strips add crunch. Add ginger for a sharper taste. This dish is a nice accompaniment to any salad.
     
     
    1 plantain
4 strips dulse (about 3/4 cup, tightly packed)
1 tbsp coconut oil
1 tbsp fresh lemon juice
1/2 tbsp finely chopped or grated fresh ginger (optional)
     
     
    Peel and thinly slice plantain on an angle. Heat coconut oil in frying pan over medium heat. Lightly stir-fry plantain slices until slightly brown. Stir in lemon juice and dulse strips (and ginger if using). Stir-fry until juice has evaporated and dulse is crispy.
     
    Makes 1 serving.
     

Crunchy Cinnamon Plantain Strips
     
    As strips or broken into chips, these are great crunchy snacks, full of complementary flavor. They can be eaten on their own or with a pâté in place of crackers. The Sunflower Seed Pâté (p. 266) is a perfect match.
     
     
    1 large plantain
1/2 tbsp coconut oil
1 tsp fresh lemon juice
cont.
1/2 tsp cinnamon
1/4 tsp sea salt
     
     
    Preheat oven to 300°F.
     
     
    Peel and thinly slice plantain from end to end; the strips should be long. Place on a baking tray lightly oiled with coconut oil.
     
     
    If coconut oil is hard, heat until liquid. Combine lemon juice with coconut oil.
     
     
    Rub a bit of oil and juice mixture on top of each plantain strip. Rub on cinnamon and sea salt.
     
     
    Bake for 25 minutes.
     
    Makes 1 serving.
     

     

Zucchini Pasta
     
    Instead of eating starchy, gluten-based pasta, try a raw zucchini one. This can be eaten later in the evening without any concern of packing on the pounds. Plus, it is very easily digested so will not have your digestive system working overtime while you sleep. This “pasta” goes especially well with Spicy Sun-Dried Tomato Marinara Sauce (p. 266).
     
    Other vegetables, including carrots and beets, can be substituted for the zucchini, but they have a more pronounced flavor and may overpower the sauce.
     
    1 zucchini
     
     
    Use a vegetable peeler to peel the zucchini into strips.
     
     
    For added flavor and variety, lightly stir-fry with a few flavorful ingredients.
     
     
    3/4 tbsp coconut oil
1 small clove garlic, finely chopped
1 cup soaked arame
1 tbsp sesame seeds
     
     
    Heat coconut oil in a frying pan or wok over medium heat. Add garlic and lightly brown. Add the arame and sesame seeds. Stir-fry for about 3 minutes or until desired texture is reached. The longer it is stir-fried, the crispier the strips will become. Remove from heat and top with sauce.
     
    Makes 1 serving.
     

Garlic Oregano Yam Oven Fries
     
    An good addition to a salad, these fries are almost a meal in themselves. This recipe is one of the healthiest ways to prepare yams. Or dip them in Ketchup (p. 261).
     
     
    2 medium yams
2 cloves garlic
2 tbsp coarsely chopped pumpkin seeds
1 tbsp oregano
1 1/2 tbsp coconut oil
1/2 tbsp basil
Sea salt to taste
     
     
    Preheat oven to 300°F.
     
     
    Cut yams into wedges or chunks. In bowl, combine the garlic, pumpkin seeds, oregano, coconut oil, basil, and sea salt. Add the yams, stirring with your hands to making sure all the pieces are covered with the mixture. Spread yams on a baking tray lightly oiled with coconut oil; bake for about 35 minutes. If you prefer them crispier, leave in oven for an extra 5 to 10 minutes.
     
    Makes 2 servings.
     

soups
     
    These soups are quick and easy to prepare: No cooking required. The friction created by the blender will heat the soup to slightly above room temperature. While you may choose to heat these soups further on the stove, be sure to not exceed about 110°F, since that’s the point at which heat will begin to destroy the enzymes. These soups are especially refreshing served chilled as part of a light summer meal. They all go well with any of the crackers (recipes begin on page 257).
     

     

Sesame Miso Soup
     
    This alkalizing soup, rich in calcium and trace minerals, provides natural-source electrolytes to help restore balance in the body after exercise.
     
     
    2 cups water
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