Vegan Muesli...

I'm day 13 into a 24 day health challenge.  I'm feeling great, and I've traded out a lot of the things I'd been eating up until now with foods that are nutrient rich.  This has been really fun and a lesson that healthy food doesn't have to taste bad.

Here's one of my favorite things I've been whipping up lately, a Vegan Muesli.

Ingredients:

• Bob's Red Mill "Old Country Style Muesli" (contains: rolled oats, wheat, rye, triticale, barley, dates, raisins, sunflower seeds, almonds and walnuts.  There is a GF variety available too.) 
• Half an apple.  I'm digging Granny Smith.
• Silk unsweetened vanilla almond milk.
• Agave Five sweetener.
• Powdered cinnamon.

Directions:

• Put 1/2 a cup of the muesli mix into a bowl or other container.
• Dice the apple into whatever size pieces you'd like, and then put those on top of the muesli.
• Put a dash or three of cinnamon on top of everything.
• Drizzle a small amount of Agave Five across the top.
• Pour the Silk almond milk in until it covers the muesli, but not necessarily the apples.
• Cover the bowl or container and put it in the fridge overnight.  
• Enjoy in the morning!

Recipe of the day...

I think this might be my first ever dedicated food post.  After I put the following photo on Instagram I had people ask me for the recipe.  Seeing that it is one of the favorite things I make, I thought I'd share it with you.

West African Style Black-Eyed Pea Salad

Ingredients:

1# black-eyed peas (soaked 8+ hours)

Fine sea salt

1 garlic clove

3 tablespoons lime juice

1/3 cup extra-virgin olive oil

Ground black pepper

3 bell peppers (assorted colors)

1 red onion

1 habanero pepper

1/2 cup cilantro (I never measure this because I love cilantro)

2 tablespoons chopped fresh oregano (I always forget this ingredient)

Directions:

• This is a MUST...  The black-eyed peas have to soak!
• Prior to soaking the peas make sure to rinse them.  There is often times sand or other debris in with them.  
• Put the black-eyed peas in a med/large stock pot.  Put enough water for the peas to be covered. Bring to a boil (an all out - high heat boil isn't necessary).  Boil the peas until they're tender but still hold their shape, about 45ish minutes.
• Once peas are ready add 1 tablespoon of sea salt and mix well.  Then remove pot from heat and let cool in the liquid.
• While your peas are cooking you can prep everything else.
• Chop all your vegetables.  How finely chopped is up to you.  Make sure you get that habanero diced mighty fine (my trick is to put it in a garlic press).
• Mix all your vegetables.
• Mince/press your clove of garlic and mash the garlic and 1/4 teaspoon of sea salt with a chef's knife.  Whisk the garlic & salt combo with the olive oil, lime juice, 3/4 teaspoon of salt and 3/4 teaspoon of black pepper.
• Once your black-eyed peas have cooled drain any excess cooking water.
• Mix all your lovely ingredients: black-eyed peas, vegetables and dressing.
• Salt & pepper to taste.
• Most important step: ENJOY!

Notes:

• When the peas cook they'll often times foam up.  Don't worry about it.  The foam will subside.
• This "salad" is delicious immediately, but I've found that it tastes even better the next few days.  That is if you haven't eaten all of it by then.
• This isn't my recipe.  I'd love to give credit where credit is due but I don't know where I found it.