Vegan Meals I Make Every Week | balanced & nourishing

Here is a peek into some of the staple recipes I make every week, just an example of what makes my body feel good! I mostly crave savory veggie and nutrient dense meals over sweet ones. These are just ideas, always listen to your own bodies guidance first!

I have been meditating deeper before and after every meal, taking deep breaths into my tummy and checking in with my energetic state before eating, Also continuing to bring awareness to what things digest easiest in my body. A lot of days I eat really simple whole foods but every now and then I crave nostalgic meals too! Allowing myself to enjoy foods I crave is definitely an important part of my healing right now while making my body still feels good after.

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Dinner recipe: https://veganhuggs.com/sticky-sesame-cauliflower/
My last recipe video: https://www.youtube.com/watch?v=zuDHCzilyxM

TIMESTAMPS
0:00 – 0:58 Affirmations
0:59 – 1:38 Intro
1:38 – 2:41 Breakfast
2:42 – 4:45 Lunch
4:46 – 5:32 Cacao Snack
5:34 – 7:32 Dinner
7:33 – 14:18 Healing Old Patterns

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23 thoughts on “Vegan Meals I Make Every Week | balanced & nourishing

  • at 4:18 pm
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    try spelt and rhy flower . research the difference between wheat.

  • at 4:18 pm
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    You pronounced “açaí” perfectly! Don’t worry about it

  • at 4:18 pm
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    🤍🤍🤍🤍

  • at 4:18 pm
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    You need to make a cookbook I would love !

  • at 4:18 pm
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    💛💛💛

  • at 4:18 pm
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    can you do a video on shopping for food items

  • at 4:18 pm
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    Her name is kryptonite and she is my weakness something I just can't fight so I must go and take a flight to get away so this fish can't bite this lure they dangle in front of me fighting all my iniquity…. I must look away from the beauty that catches my eye because what I truly seek is one with beautiful that lies inside….

  • at 4:18 pm
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    I am so happy you are eating so much better then before.
    This meals are beautifull and a good amount of food!

  • at 4:18 pm
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    Where is your cup from????? I love it

  • at 4:18 pm
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    you inspire me sooo much, i love how easily i can relate to you in many things < 3

  • at 4:18 pm
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    The end of this video is a gem ❤️

  • at 4:18 pm
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    Please make another Nourishment video 🌱🌱🌱

  • at 4:18 pm
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    Thank you! Needed this rn🙏🏼 ur amazing

  • at 4:18 pm
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    this weekend i'm needing more to see videos like yours and i can't help myself for crying everytime you say 'thanks for showing up just the way you are' because it truly feels like you mean it.

  • at 4:18 pm
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    I’m currently overcoming another bout of binging and this was so helpful. Thank you!!❤️

  • at 4:18 pm
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    i am eating pork ribs while watching this and i will eat 1 more pound of meat to cancel this vegans actions

  • at 4:18 pm
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    wow i really needed to hear this! i just discovered your page, really like the way you spoke about the things that would entangle you up inside because i feel the same way when i want to confront someone but feel too afraid to bring it up, as im very sensitive and cry easily during adifficult conversation

  • at 4:18 pm
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    Love your green outfit

  • at 4:18 pm
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    I needed to hear and see all this so much. Thank you🙏❤❤❤

  • at 4:18 pm
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    Hey Hitomi! It's been interesting to see how tempe, a food originating from the island I'm from and currently live in (Java, Indonesia), has really made a home in your cooking and also in western vegan cooking in recent years. I wanted to share a little recipe the way my family cooks tempe! (and how many other families cook tempe) There's so many different ways to cook tempe on Java and they often differ based on region and ethnic group, but this one is a pretty simple everyday recipe.

    Ingredients: tempe, garlic, grounded coriander, salt, warm water

    – grind or blender the garlic so that it becomes a paste-like consistency. We usually use a stone or wooden mortar & pestle (ulekan) but you can also squash the garlic with your knife and cut it finely.
    – mix the garlic with the warm water, grounded coriander, and salt until evenly mixed
    – (this is an optional step) cut an X on one or both sides of the sliced tempe so that the mixture can really soak in! If it's a thin slice I usually don't do this step, but if it's a thicker slice it helps get the flavor in the tempe
    – place the tempe in the mixture and let it sit for about 10min or so
    – then you can fry or bake it until it's golden brown 🙂

    Love your videos as always and I hope you are finding even deeper forms of inner love and peace today 😊🌱

  • at 4:18 pm
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    Hi, loved the video! Also, I'm brazillian, where açaí is from, and you're not pronouncing it wrong.

  • at 4:18 pm
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    😊❤️❤️❤️❤️

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