I don’t know about you, but I know I sure could use a fresh start when it comes to my eating habits. The holidays are so hectic and all of our celebrating is centered around food … and not usually the healthy kind.
1 week high raw vegan • 3 days high fruit • 3 days juice fast • daily support in Facebook group
Take the first 3 weeks of January to ease into a cleanse that will leave you feeling lighter, brighter & clearer. Your body will thank you, I promise! And we’ll have a blast together. :-) You can check out the details on the cleanse here.
If you are in the greater Portland, Maine area I recommend you join me in person for the 3 part series & if that is not an option then why not partake in the virtual online series (join anytime this week)?
The cleanse officially begins Tues, Jan 6th! What are you waiting for?! Let’s get this 2015 RAWvolution started!
Week 1 – Raw until 5pm - Learn about raw vegan meal prep & how to enjoy this nourishing lifestyle everyday until 5pm, after which you may choose to enjoy a vegan cooked meal or continue all raw. We will make & sample several recipes. You will leave with a meal plan.
Week 2 – Get Fruity & Juicy - Take your raw food cleanse to the next level by enjoying several days of a high fruit diet followed by a 1-3 day supported juice feast. We will make & sample several recipes. You will leave with a meal/juice plan.
Week 3 – How to incorporate more raw into your everyday life - We will share our journeys with one another & talk about how to make raw vegan living accessible to you in your everyday life. We will make & sample several recipes. You will leave with a meal/juice plan.
HAPPY 2015 to you! xoxo
Coconut Lime Cucumber Rolls
Makes 20-25 rolls
Using a vegetable peeler or mandolin, make long cucumber strips.
1 cup of cashews, soaked 1-2 hours
½ cup water
1 lime, juiced
3 Tbs shredded coconut
1/2-3/4 tsp sea salt
Blend ingredients in a high speed blender or food processor until smooth & creamy.
¼ of a red pepper, sliced
lots of Cilantro leaves
Line up the cucumber strips. Spoon out some filling along the length of the cucumber, leaving the last ½ inch open. Place a red pepper slice on the edge closet to you & then 3-4 cilantro leaves side by side. Roll the edge with the red pepper over & keep on rolling. Top with a little lime zest & or shredded coconut & serve.
Tomato Soup for a cold winter’s day … or any day!
Recipe video below
Tomato Soup - serves 2-3
1 medium/large tomato
8-10 sundried tomatoes, soaked in 1/2 cup warm water for 20 minutes
1 date, pitted
1 small handful basil
2 Tbs red pepper (and or 1/4 stalk celery or 1/4 cup cucumber)
1 1/2 Tbs red onion (or yellow onion or 1 clove garlic)
1/2 tsp oregano & or thyme
1/2 tsp sea salt
pinch of cayenne
pinch black pepper
1/2-1 cup hot water
Place all ingredients in blender & blend until smooth & creamy. Garnish with fresh basil & eat up!
Butternut Squash Soup with Cashew Cream
Watch the video recipe below! YUMMMMM!
Butternut Squash Soup – serves 2-4
2 cups butternut squash, cubed
1 apple, chopped
1/2 celery stalk
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp sea salt
3-4 pitted medjool dates
1/4 lemon, juiced
1/2-1 tsp fresh rosemary (or try cilantro, dill or thyme)
2 cups hot water
Place all ingredients in the blender & blend until smooth & creamy. Top with cashew cream & serve up!
1/4 cup cashews
1/2 cup water
1 Tsp nutritional yeast
pinch or 2 of sea salt
Place all ingredients in the blender & blend until smooth!
Hot Autumn Cereal
Watch the video recipe below! YUMMMMM!
1/4 cup walnuts
1/4 cup buckwheaties (sprouted & dehydrated buckwheat) or sunflower seeds
2 Tbs hemp seeds
2 Tbs chia seeds
1 Tbs shredded coconut
1/2-1 tsp cinnamon (maybe add in nutmeg & or ginger)
1/2-1 cup of hot water
1 apple blended with 3 pitted dates
Mix all ingredients except water, apple & dates in a nutibullet or food processor until a flour texture is achieved. Dump mixture into a bowl, add in hot water & stir. Blend apple & dates together in the nutribullet or food processor & then mix in with cereal mixture & eat up as is or add nut milk. Yummmm! Serves 2.
I decided it was time to try to feed my 2 adorable Boston Terriers, Calvin & Zoe, a vegan diet. They love veggies & fruit, so why wouldn’t they love a vegan meal? Why wouldn’t any critter, 2 or 4 legged? :-)
I did some research online about vegan dogs & making your own food for your pets & went for it. I began by making a huge pot of rice, lentil & veggie stew that we could add to their kibble at each meal with the goal of eliminating the kibble in 2-3 weeks time. The pups were crazy for the stew!
It took about 3 weeks to ween them off of their kibble & have them completely on their vegan meal plan. The transition was pretty seamless and it warms my heart to see them so excited to eat their veggies. We switch up their stew a bit from week to week, but it generally includes brown rice, chick peas, lentils, chopped sweet potatoes, carrots, greens or brussell sprouts, radishes, nut butter, a little ground flax & sometimes a little olive oil. They LOVE it! We have also added the following supplements: Vegedog, Prozyme Plus & Cranimals. Happiness.
Our pup Calvin had a couple of really challenging months with a neck and back injury in August and his mobility and demeanor have improved significantly since implementing vegan meals which is really cool!
The pups have a few neighborhood friends that love to give them treats & we let them, so technically they are vegan at home but not necessarily outside the house. :-)
Aren’t they the cutest?! WOOF!
Here are a few links I found helpful …
PETA & pets
Vegan Essentials for Companion Animals
Summer Slaw … the perfect meal or side dish! serves 6
1 head napa cabbage, sliced thin
2 carrots shredded
1 cup peas
1 cup corn
1/4 cup dill, chopped
1 1/4 cups cashews
1 small handful dill
1 small handful chives
1 clove garlic – optional
1 tsp apple cider vinegar
2 tsp turmeric powder
1/2-1 tsp sea salt
1 cup of water (add up to 1/4 cup more if needed)
Place all salad ingredients in a large bowl & set aside. Place all sauce ingredients in a high speed blender or food processor & blend until smooth. Mixture should be slightly runny so that it pours. Pour over salad ingredients & toss until well coated. Eat up! :-)
Summer’s here & nothing helps you beat the heat like some fresh mango nice cream. It tastes soooo darn good. I hope you love this as much as we do here in my GGR kitchen!
Mangolicious Nice Cream – serves 4
1/3 cup pecans or almonds (or go nut-free)
1/2 cup water
1 Tbs coconut nectar (or other liquid sweetener)
2 cups frozen mango
1-2 sprigs of mint leaves
Place nuts, water & sweetener in your high speed blender or food processor & blend until smooth. Add in frozen mango & blend until smooth & creamy like soft serve ice cream. (If you are blending in a vitamix you will need to use the tamper & if you are using a food processor you will have to scrape down the sides of the container several times along the way). Serve immediately & garnish with fresh mint OR try blending the mint right into the nice cream. Nice cream stores great in the freezer in a tupperware dish–just thaw out 30 minutes before eating. This is MANGO-LICIOUS … enjoy!