Overview: Sakara Life

My original plan was to post each day of Sakara Life (breakfast, lunch, and dinner), but unfortunately my phone got replaced recently and failed to back up the last few photos I had on my other phone.

That’s the bad news. The good news is that I have a few photos left to share and some “last words” on the topic. First for the #eeeeeats… in no particular order.

Chocolate Love Muffin (Breakfast) – caramel (wildflower honey, almond butter, maple syrup, sea salt vanilla), crumb topping (oat flour, GF rolled oats, coconut milk, almond flour, coconut sugar, coconut oil, lemon juice, vanilla, baking soda, salt, cinnamon), garnish: raspberries, muffin (cauliflower, coconut milk, maple syrup, almond flour, coconut sugar, garbanzo flour, coconut oil, brown rice flour, millet flour, buckwheat flour, raw cacao powder, balsamic vinegar, chia powder, baking soda, baking powder, cinnamon, vanilla, xantham gum, salt, maca)

This was so good! I rarely eat baked goods for breakfast, but sometimes a treat (and a little chocolate) in the morning does a body good. With each meal that has a dressing/topping, they provide a lot of it. I rarely used all of the honey, dressing, sauce, etc.

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Sakara Earth Bowl (Dinner)– main (tricolor quinoa, beluga lentils), lotus root (lotus root, lemon juice, rice vinegar, tamari, black sesame seeds, toasted sesame oil), avocado (avocado, shelled hemp hearts, dulse), dressing (tahini, maple syrup, brown rice vinegar, tamari, dijon mustard ginger, black garlic, toasted sesame oil, cayenne pepper), garnish (mixed micro greens, watermelon radisn), salad (heirloom greens)

Every salad dressing they provided was amazing. I understand why they sell a separate sampler of all their dressings on their site. Also, their greens are flavorful and crisp. I’m definitely going to try and recreate some of their simpler meals like this one.

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Indian Spiced Samosas w/Sweet + Spicy Chutney (Lunch) – main (rice wrappers, baby kale, brown rice), filling (green peas, chickpeas, cashews, sunflower oil, carrots, baby kale, coconut flakes, white onion, turmeric root, seat salt, coriander seeds, cumin, mustard seeds, garlic, ginger, cinnamon, cardamom powder, cayenne pepper), garnish (coconut flakes), sauce (coconut milk, EVOO, pitted dates, lime juice, coconut oil, garlic, mint leaves, chillies, sea salt, ginger)

This was very different from anything that I would eat for lunch. Again, their flavors are incredible and dynamic. I followed their suggestion and heated this one up, which made it a lot more savory/less of a cold spring-roll type situation.

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Matcha Udon Bowl w/Yuzu Vinaigrette (Lunch) – dressing (yuzu, tamari, toasted sesame oil, sea salt, kochukanru), garnish (edible flower, white sesame seeds, shelled hemp hearts), greens (lacinato kale, shallots, EVOO, tamari, salt), noodles (brown rice noodles, toasted sesame oil, tamari, matcha green tea, white sesame seeds), salad (arugula, english cucumbers, watermelon radish)

I should’ve followed their advice and sautéed this. I think the dressing would’ve melded better with the arugula and noodles, but still delicious. Also, I learned about a new ingredients. Kochukaru is Korean chili powder. Sakara inspired by to pick up a bunch of new seasonings/things to make dressing with, such as tamari, walnut oil, sesame oil, and miso paste).

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Curry Bowl that I can’t find the description to… but I can tell you that it had broccoli, carrots, string beans, spinach, purple potatoes, wild rice, cabbage, and the curry sauce was made with coconut milk.

This was my favorite lunch by far. I love curry and lots of vegetables. If I were to eat a traditional curry, I think that I would be tired and sluggish after, but this one made me feel energized. I love how they use a variety of vegetables in each of their lunches and dinners, so I was never bored with what I was eating.

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What makes Sakara really special is their attention to detail. On each box, they write a sweet little note about the health benefits of a particular ingredient or how a certain dish originated. Reading a little about what I was about to eat reminded me to be cognizant and appreciative of what I was about to put into my body.

Additionally, the number of unusual ingredients they use in each dish to create complex and interesting flavors is astonishing. They could’ve just put raw Manuka honey with the chocolate muffin, but instead they made the effort to simulate a caramel flavor by using 5 different ingredients.

Changes I am going to make after what I learned on Sakara for a week:

  1. mostly vegetarian during the week and consuming wild fish, grass-fed meat, or certified humane eggs during the weekends
  2.  limiting snacks and eating three full meals a day
  3. sitting down and chewing without distractions
  4. adding lettuces to everything – greens, greens, greens!
  5. experiment with making my own interesting dressings

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