Meatless Monday: a meal for breakfast & dinner

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Hi there! Happy Meatless Monday!
Today, I’m cooking up soup in the crockpot! We visited our local farm yesterday and bought some fresh red chard and other veggies and fruit. Last night,  I decided I was going to make a soup I put together at the beginning of summer when the red chard was at the peak of it’s season.  We also bought some canned pesto and chuncky peach jam from the organic farm. Mmm! I am uploading the footage I took of the farm as I type but may not get to post it as I’m rushing to get this published before the eco tot wakes up!!

Over the weekend, I dehydrated some sprouted quinoa to make a raw version of coco pops cereal. You might be asking what in the world quinoa is… ?

Quinoa is an ancient grain that was grown by the Inca’s. It’s known for it’s great nutritional benefits. It’s high in protein, magnesium and iron. It also gluten free!

Since we’ve starting eating more raw meals… I like looking for things I know the eco tot will enjoy. I’ve introduced solids to Baby C and it’s all been raw so far! More to come on that topic- stay tuned!

Tristan really enjoys homemade granola and I’ve seen raw recipes for granola with quinoa as a base. Inspiring! We love quinoa. Then I happened to come across the recipe for raw quinoa cocao pops and knew I had to make this! I haven’t even had processed coco pops cereal in ages!! Probably even a decade! LOL!

The verdict!

Amazingly good! A toasted nutty flavor rounded out with chocolaty sweetness.

I think next time I need to add more raw cocao plus do what Mike suggested….

@CanarsieBK

Mmm!  Sounds so good!

Serve it up in bowl with some freshly made almond milk or eat it as is!

Now onto the recipe for the dinner portion of this post.

(no pics because it hasn’t gone into the crock yet!- I’m sooo behind today! )

Red Chard Garbanzo Bean Soup:

Soak  1 cup of garbanzo beans (chickpeas) overnight or for a few hours before cooking works!

Fill crockpot with 2-3 garlic cloves (we like GARLIC)

half of an onion sliced and diced

2 tomatoes chopped

3 veggie bouillon cubes (all I had- fresh veggie stock would be best!)

Toss in some cut carrots (about 1/2 to 3/4’s of a cup)

chopped cilantro 2 tbsp

Add water to top- about 8 cups…

Place dial on high or whatever setting you have on your crock to get it up to a boil – then either simmer it all day long or cook it up in 2 hrs. leaving it on high.

Add red chard in and top it with fresh parmesan cheese just before serving!

Serve with a glass of red wine and crusty bread! Delish!

I’m determined to “rawify” this recipe when I have more time and get a chance. I think it has some potential! LOL!

Hope you had a marvy weekend. Let’s make this a great week!