Creamy Vegan Bone Bowl

November 7, 2013 By Leanne Vogel November 11, 2018

Greens bowl loaded with steamed greens, paprika roasted almonds and a creamy mushroom sauce.

When your body is not getting estrogen, it has a hard time maintaining bone density – a major problem for someone who hasn’t been producing estrogen for over 5 years (aka me).

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As some of you know, I started on hormone replacement therapy earlier this year and massively shifted my eating style to get my estrogen levels and bone density in check.

Three things I’ve been relying on to increase my bone density…

Greens (like broccoli, kale, spinach, asparagus, cabbage, spinach and watercress)

Almonds (homemade almond milk, soaked almonds and almond butter)

AOR Bone Basics

AOR is a Canadian-based company (their products can be found in Canada, US and UK) that has sponsored my entire journey – start to delicious finish. They’ve been with me every step of the way. Last month, we focused on hormones. This month, it’s all about the healthy bones!

Their Bone Basics product stimulates bone formation and increases the body’s ability to absorb calcium. One of its active ingredients ishydroxyapatite complex – an extract of bovine bone derived from New Zealand pasture-fed, free-range livestock not subjected to routine antibiotics or rBGH. AOR has a vegan bone supplement, too.

In true Healthful Pursuit style, I’m approaching my “health issue” the only way I know how – with a combination of balanced lifestyle choices, fantastic supplements and good food.

For me, it’s the only way!

5.0 from 1 reviews

Creamy Vegan Bone Bowl

Author: Leanne Vogel

Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 2

Greens bowl loaded with steamed greens, paprika roasted almonds and a creamy mushroom sauce.

Ingredients

1 batch Vegan Cream of Mushroom Soup

Roasted Vegetables

4 cups broccoli florets
12 asparagus spears

Paprika Almonds

1 teaspoon grape seed oil
2 teaspoons cumin seeds
1 yellow onion, diced
4 small cloves of garlic, peeled and smashed
½ cup almonds
1 teaspoon smoked paprika
Sea salt, to taste
Water, for sauteing
4 cups fresh spinach

Instructions

Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Add broccoli and asparagus to the sheet. Roast for 15 minutes.
Meanwhile, add oil and cumin seeds to a medium-sized frying pan. Toast on medium-high heat for 2 minutes, until fragrant. Add onions and garlic. Reduce heat to medium-low and saute for 10 minutes, adding a splash of water a couple of times if needed. Add almonds, paprika and salt. Continue to saute for 10 minutes.
Place 2 cups of spinach in the bottom of each bowl. Pour mushroom soup over top then stack veggies and paprika almonds on top. Serve!

Notes

To make nut-free: replace almonds with pumpkin seeds or sunflower seeds. Replace almond milk in the soup with whatever non-dairy milk works for you.

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