Timothy Bradley's Vegan Diet and Morning Smoothie

[- Ram Raid -]

What's your diet made up of?

Sorry pal only just read your question.

As a sample it's something like this:

Breakfast: Gluten free porridge oats with fortified rice milk, milled linseed, poppy seeds, sunflower seeds and frozen blueberries or raspberries.

If I want a lighter start to the day that gives me more energy I'll have a smoothie: Spinach, kale, mint leaves, one cup of water, blueberries, banana, hemp protein and milled linseed or coconut oil.

lunch: ****ed carrot and lentil soup + a large bowl of vegetables. Raw - romaine lettuce, cucumber, spring onion, grated carrot. Steamed - cauliflower, broccoli, beetroot (cooked), cabbage.

Dinner: Bean, spinach and butternut squash dahl (sometimes I add a grain to this like quinoa, millet or brown rice) with another large bowl of mixed raw and cooked veg.

Pre workout I have a shake: One cup of green tea, one cup of yerba matte tea (cooled), 3 large medjool dates, tbsp coconut oil, tblsp hemp protein, tbsp sprouted buckwheat or porridge oats, juice from 1/2 lemon, juice from 1/4 lime, lemon zest.

Post workout: 2 cups water, tblsp hemp protein, 2 tblsp sprouted buckwheat or porridge oats, 1 tsp maca, 1 tsp spirlina, frozen fruit.

At some point I'll usually have a juice as well: cucumber, carrot, green leafy veg, celery, raw beetroot, apple, kiwi fruit, lemon. I just throw in whatever I have in the fridge. Mostly veg though.

If I need more calories I'll throw in another meal along the same lines or a smoothie.

[jas]

Sorry pal only just read your question.

As a sample it's something like this:

Breakfast: Gluten free porridge oats with fortified rice milk, milled linseed, poppy seeds, sunflower seeds and frozen blueberries or raspberries.

If I want a lighter start to the day that gives me more energy I'll have a smoothie: Spinach, kale, mint leaves, one cup of water, blueberries, banana, hemp protein and milled linseed or coconut oil.

lunch: ****ed carrot and lentil soup + a large bowl of vegetables. Raw - romaine lettuce, cucumber, spring onion, grated carrot. Steamed - cauliflower, broccoli, beetroot (cooked), cabbage.

Dinner: Bean, spinach and butternut squash dahl (sometimes I add a grain to this like quinoa, millet or brown rice) with another large bowl of mixed raw and cooked veg.

Pre workout I have a shake: One cup of green tea, one cup of yerba matte tea (cooled), 3 large medjool dates, tbsp coconut oil, tblsp hemp protein, tbsp sprouted buckwheat or porridge oats, juice from 1/2 lemon, juice from 1/4 lime, lemon zest.

Post workout: 2 cups water, tblsp hemp protein, 2 tblsp sprouted buckwheat or porridge oats, 1 tsp maca, 1 tsp spirlina, frozen fruit.

At some point I'll usually have a juice as well: cucumber, carrot, green leafy veg, celery, raw beetroot, apple, kiwi fruit, lemon. I just throw in whatever I have in the fridge. Mostly veg though.

If I need more calories I'll throw in another meal along the same lines or a smoothie.

Thanks, epic. I know Bernard Hopkins eats porridge

One question - do you feel its a big deal you don't get much protein from food sources?

[- Ram Raid -]

Thanks, epic. I know Bernard Hopkins eats porridge

One question - do you feel its a big deal you don't get much protein from food sources?

Before I read up on it, and coming from a background where I used to lift weights so the info I had about food was mainly from gyms, I was concerned that I wouldn't get the amount of protein that I needed.

But, any assortment of plant foods provides about 30 to 40 grams of protein per 1000 calories.

A cup of frozen peas has 9 grams. A cup of lentils has 16. A cup of broccoli has around 6 grams. A cup of tofu has 18.

Because the calories from veg is largely protein if you eat enough calories the protein naturally takes care of itself.

[Danny Gunz]

Sorry pal only just read your question.

As a sample it's something like this:

Breakfast: Gluten free porridge oats with fortified rice milk, milled linseed, poppy seeds, sunflower seeds and frozen blueberries or raspberries.

If I want a lighter start to the day that gives me more energy I'll have a smoothie: Spinach, kale, mint leaves, one cup of water, blueberries, banana, hemp protein and milled linseed or coconut oil.

lunch: ****ed carrot and lentil soup + a large bowl of vegetables. Raw - romaine lettuce, cucumber, spring onion, grated carrot. Steamed - cauliflower, broccoli, beetroot (cooked), cabbage.

Dinner: Bean, spinach and butternut squash dahl (sometimes I add a grain to this like quinoa, millet or brown rice) with another large bowl of mixed raw and cooked veg.

Pre workout I have a shake: One cup of green tea, one cup of yerba matte tea (cooled), 3 large medjool dates, tbsp coconut oil, tblsp hemp protein, tbsp sprouted buckwheat or porridge oats, juice from 1/2 lemon, juice from 1/4 lime, lemon zest.

Post workout: 2 cups water, tblsp hemp protein, 2 tblsp sprouted buckwheat or porridge oats, 1 tsp maca, 1 tsp spirlina, frozen fruit.

At some point I'll usually have a juice as well: cucumber, carrot, green leafy veg, celery, raw beetroot, apple, kiwi fruit, lemon. I just throw in whatever I have in the fridge. Mostly veg though.

If I need more calories I'll throw in another meal along the same lines or a smoothie.

How many calories is that in a day? Carbs, fats, proteins also?

[- Ram Raid -]

How many calories is that in a day? Carbs, fats, proteins also?

No idea. I've never had the need to count. I eat the right foods and let my body do it's thing.

The principles that I follow are from from this book, I can't recommend this highly enough, it's completely changed my state of health and level of fitness. (I've only been able to find the 1st edition online. At a glance to only difference seems to be a lack of testimonials and case studies from those who have used it.)

http://files.meetup.com/3189652/Joel...0To%20Live.pdf

Then I supplement it with elements of this as it's geared to more sports nutrition than health and weight loss.

http://nitayoga.com/wp-content/uploa...s-and-Life.pdf

[bbos]

No idea. I've never had the need to count. I eat the right foods and let my body do it's thing.

The principles that I follow are from from this book, I can't recommend this highly enough, it's completely changed my state of health and level of fitness. (I've only been able to find the 1st edition online. At a glance to only difference seems to be a lack of testimonials and case studies from those who have used it.)

http://files.meetup.com/3189652/Joel...0To%20Live.pdf

Then I supplement it with elements of this as it's geared to more sports nutrition than health and weight loss.

http://nitayoga.com/wp-content/uploa...s-and-Life.pdf

thx for the book, i been meaning to start a vegan diet, but never had the proper resources.

[GorgeousJorge]

Does anybody have any info on Bradley's hygiene techniques during the final 7 days leading up to the fight? Thanks!

[- Ram Raid -]

thx for the book, i been meaning to start a vegan diet, but never had the proper resources.

You're welcome.

One of the things that can be a stumbling block is convenience food. Thankfully though, most vegan food will freeze for up to 3 months so I make large batches and freeze the surplus. That way I don't have to cook every day other than putting veg in the steamer.

I didn't cook much beforehand but I've found that recipe wise once you get 3 or 4 meals down as a staple then it becomes pretty simple. You can always fall back on them if you're reluctant to hunt out and learn new recipes.

This one's nice and simple to get you started.

Sweet Potato, Spinach & Lentil Dahl (serves 2)

Ingredients:

100g red lentils
450ml vegetable stock
1 small onion , grated or finely chopped
2 tomatoes , chopped
½ tsp turmeric
1 tsp garam masala
1 red chilli , finely chopped
1 large sweet potato , cut into small pieces
2 handfuls young leaf spinach , shredded


Cooking:

Put all the ingredients except the sweet potato and spinach in a pan, bring to a simmer and cook for 10 minutes. Add the sweet potato and cook until tender, another 10-12 minutes. Stir in the spinach and cook for a minute until wilted.

I usually triple the quan****** with this one for freezing. I add cooked beans and sometimes substitute the sweet potato for butternut squash. It's pretty versatile so you could swap the garam masala & tumeric for jerk seasoning to change it up.

This one is also nice and easy.

****ed Carrot & Lentil Soup (serves 4)

Ingredients:

2 tsp cumin seeds
pinch chilli flakes
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml coconut milk

Cooking:

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the carrot, lentils, stock and coconut milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Finish with a sprinkling of the reserved toasted ****es.

I normally double the ingredients with this one

[New England]

You're welcome.

One of the things that can be a stumbling block is convenience food. Thankfully though, most vegan food will freeze for up to 3 months so I make large batches and freeze the surplus. That way I don't have to cook every day other than putting veg in the steamer.

I didn't cook much beforehand but I've found that recipe wise once you get 3 or 4 meals down as a staple then it becomes pretty simple. You can always fall back on them if you're reluctant to hunt out and learn new recipes.

This one's nice and simple to get you started.

Sweet Potato, Spinach & Lentil Dahl

Ingredients:

100g red lentils
450ml vegetable stock
1 small onion , grated or finely chopped
2 tomatoes , chopped
½ tsp turmeric
1 tsp garam masala
1 red chilli , finely chopped
1 large sweet potato , cut into small pieces
2 handfuls young leaf spinach , shredded


Cooking:

Put all the ingredients except the sweet potato and spinach in a pan, bring to a simmer and cook for 10 minutes. Add the sweet potato and cook until tender, another 10-12 minutes. Stir in the spinach and cook for a minute until wilted.

I usually triple the quan****** with this one for freezing. I add cooked beans and sometimes substitute the sweet potato for butternut squash. It's pretty versatile so you could swap the garam masala & tumeric for jerk seasoning to change it up.

This one is also nice and easy.

****ed Carrot & Lentil Soup

Ingredients:

2 tsp cumin seeds
pinch chilli flakes
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml coconut milk

Cooking:

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the carrot, lentils, stock and coconut milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Finish with a sprinkling of the reserved toasted ****es.

projectile vomit, bro.

[- Ram Raid -]

projectile vomit, bro.

Haha. Not man enough for ****es?

You could always cover it in maple syrup and cranberries, satisfy your little sweetie tooth. Or crack open a lobster and slap it in the soup, I know how you New Englanders like to do.

They're surprisingly good. Though granted, consistency wise maybe your not far off!