Today I enjoyed a simple, yet very tasty vegan lunch. Whether or not you eat a vegan diet (a diet of vegetables, fruits, grains, legumes, seeds, nuts... with no meat, no fish, no dairy, and no eggs), you might like this concoction:

Yesterday morning I cooked a pot of millet for breakfast. I had soaked the millet overnight, and in the morning I added sunflower seeds, raisins, cinnamon, cumin powder, and Himalayan krystal salt. Today for lunch I heated up some of that leftover millet with some raw cashews, and then I put the following toppings on it: nutritional yeast flakes, raw hemp seeds, and a bit more Himalayan krystal salt. Next to all of that, I placed some raw arugula leaves drizzled with organic flax seed oil and apple cider vinegar. On the side, I put a handful of crunchy roasted seaweed. Did you know that sea vegetables contain as much as ten times the amount of vitamins and minerals as land vegetables?

I was able to take the time to heat the leftover millet in a pan since I am working at home today, but when I was working in an office, I regularly took lunches like this one by simply putting all of the ingredients in a glass bowl the night before and then letting the bowl sit in the office all morning so I could eat my yummy lunch at room temperature. (I won't use microwave ovens, because I think that the radiation zaps all the nutrition out of the food.)

Please buy organic food whenever possible! It is better for your body and better for the environment.

For more vegan recipes, follow this Teja Blog and sign up for my monthly e-newsletter, The Tejaswini Playground Press.

May all beings everywhere know Peace and Happiness.

Om Shanti (Peace),

Yogini Tejaswini

Photo of my vegan lunch today by Teja Shankara.