Warm Mug of Cinnamon Hemp Milk – serves 2
4 Tbs hemp seeds
3 cups warm or hot water
2 Tbs coconut nectar or raw honey
1 tsp cinnamon
pinch sea salt – optional
1 Tbs raw cacao powder – optional
Place ingredients in a blender & blender until smooth & frothy like a latte. Pour into you glass & drink up!
What a treat! Girl Gone Raw & Kids Gone Raw are hosting “Dave the Raw Food Trucker” & the Whitings for a fabulous evening of inspiration. The evening includes a gorgeous raw vegan dinner buffet & a 2 hour talk with Dave Conrardy & the Whitings about the healing powers of raw vegan living. We hope you will save the date & join us. Space is limited, so be sure to sign up soon!
Banana Bread – makes 12-14 5″ pieces
1 cup ground golden flax (or dark)
1 cup ground sunflower seeds
2 tsp cinnamon
1 tsp vanilla or 1 vanilla bean scraped
1/3 cup coconut sugar crystals or other sweetener
2 Tbs coconut nectar or maple syrup
1 cup water or more as needed
1/4 tsp sea salt
2 bananas, sliced
1/4 cup chia seeds – optional
1/4 cup chopped walnuts – optional
Mix flax, sunflower seeds, 2 bananas, cinnamon, sweeteners, water, vanilla, salt together in a food processor & then spoon into a large bowl. Now mix in sliced banana & chia & walnuts if you are using them. Spread mixture, 1/2″ thick, onto a teflex sheet & dehydrate at 135 for 2 hours. After 2 hours flip bread off of teflex sheet & continue to dehydrate another 4-6 hours at 115. Now slice your banana bread into pieces & continue to dehydrate another 8 hours or until desired texture is achieved. Serve with a sweet coconut oil while warm. YUMMMMM!
Sweet Coconut Oil Butter
1/4 cup coconut oil
1 tsp cinnamon
1 tsp cacao
1 Tbs coconut nectar or maple syrup
Warm mixture & mix together to spread on banana bread.
Vegan Chef Chad Sarno is coming to Portland to do a demo & share his new book, Crazy Sexy Kitchen & I cannot wait! The book is very appealing–it’s beautiful, colorful and has yummy recipes in it. One thing I love about it is that each recipe has a code below it so you can tell in an instant if it is raw, gluten-free, soy-free, etc. Love that feature!
I have my copy of the book in hand & on Sunday I made 3 recipes from it for our monthly raw vegan potluck. I picked the kale salad, cucumber cups with an olive caper tapenade & the falafel, all of which were RAW-licious! The kale salad was simple … kale, red pepper & diced avocado with a little lemon juice, flax oil & salt. Everything just got tossed in the bowl & massaged together. YUMMM! The cucumber cups were a fun appetizer–very flavorful, stuffed with olives, capers, oregano, tarragon & a little hot pepper heat. And I had fun with the falafel–I got to use the blank for my Champion juicer & put soaked almonds & walnits through to create a gorgeous nut butter that was then tossed with tasty seasonings & fresh herbs and then dehydrated for several hours to firm them up. I served the falafel in romaine lettuce leaves with greens, red cabbage, shredded carrot & a yummy cucumber dill cream sauce. It made for a great feast & I recommend the book to everyone!
Chad will be in Portland, Maine on Monday, March 4th for a demo & book signing at Whole Foods Market. There are still spots available in the 7:30 pm seating, so call customer service at 774-7711 to reserve your spot. Only $25 & you get an autographed copy of his $30 book & a gift bag from Whole Foods Market. What a deal! Hope to see you there! 🙂
I have been eating again for almost a week after my 20 day juice feast & I feel fabulous! 🙂 I lost about 10 pounds and my rash has only flared up once after I ate a green smoothie with banana & mango which has prompted me to take a break form those 2 ingredients for now. I just feel so good in my own skin again! I am so grateful to my juice feast for that!
And I love the mindfulness and awareness around food that has re-surfaced since my feast. It’s so nice to be in tune with my body and to make food choices that reflect what my body is asking for.
I have done many juice feasts that range in time from 3 days to 14 days and it is always a goal of mine to continue to drink fresh green juice daily, but somehow I have a hard time making that happen. I am happy to report that I think I have finally formed a juice habit! Juicing no longer feels like a challenge or a chore. I just do it & drink up. I have continued to drink at least a quart of green a day and that makes me feel so darn good. I hope to continue on this path because green juice helps me live my best life! What helps you live your best life?
Creamy Dill Beet Ravioli
serves 4 (approx 32-36 raviolis)
1 cup cashews, soaked 1-2 hours
1 Tbs nutritional yeast -optional
1 Tbs lemon juice
¼ cup fresh dill or 2 Tbs dried dill
3/4 tsp sea salt
1/2-3/4 cup of water
1-2 medium large beets
2 Tbs- 1/4 cup olive oil
2-3 cloves of garlic
pea shoots- optional
Ravioli filling: Place all filling ingredients in a high speed blender & blend until smooth & creamy. Place mixture in a bowl & set aside.
Beet Rawviolis: Wash your beets & trim of tops & bottoms. You can leave your beets as they are or you can square them (or heart shape them), by slicing a little off each side to shape them into a square. Set your mandolin to a very thin setting (1/16″) & slice away. You will need 60-64 beet slices. Save leftover beet pieces for a salad or the juicer.
Assembly: Get out 4 plates. Drizzle 1 Tbs of olive oil onto each plate & then mince a little garlic onto each plate. With a spoon, mix olive oil & garlic together. Place 8 beets slices on each plate. Spoon a little ravioli filling onto the center of each beet piece & then place another beet piece on top to seal it. Repeat until done. Be sure to leave 1-2 Tbs of rawvioli filling in the bowl & mix in 2-3 Tbs of water with it. Mix well & then drizzle mixture on top of raviolis & then sprinkle a little fresh dill & pea shoots on top to garnish. Serve & eat up! RAWLISH!
Hey there, Rawk Stars! It has been a juicy stretch for me & I thought I’d share a little bit of my journey with you. So, I had a juice feasting class at the end of January which was really FUN & I used the class as an opportunity to jump in on an extended feast. Today marks 15 days of juice for me–my longest juice feast to date, which feels good! I am planning on going to 20 days, which will bring me to Valentine’s Day. I thought that would be a rawmazing way to love myself.
Why juice feast? There are so many reasons … It feels good. It detoxes your body. It allows you to reconnect with your body, mind & spirit. It shifts your awareness around what you put in your body. It energizes you. You lose weight. You sleep well. It heals your body.
I personally decided to juice feast for several reasons: One, I wanted to shed 6 extra pounds that snuck up on me & made me feel icky. Two, I wanted to see if it would help a rash that I have been getting on my neck & arms. Three, I wanted a clean fresh start to my relationship to food–while my diet is very clean & healthy, I can be a stress/emotional eater & juice feasting really centers me & puts me back on a mindful path.
The first few days of a feast are always the hardest as your body & mind get used to not eating food. Once I rallied through day 2, I felt lighter and clearer … and then surprisingly, I got some weird detox symptoms that I had never experienced before … mucus & congestion mostly, that are still lingering today. I think my body is still purging junk from a cold I had at the end of December. Very interesting.
What a day on juice looks like for me: Depending on the day, I drink anywhere from 3-4 quarts of juice along with water, herbal teas, a shot or 2 of wheatgrass, a mug of miso and a lemon, ginger, garlic tonic & sometimes fresh coconut water. I always start each day with a big glass of water with lemon & then follow that with a fruit juice … I love grapefruit, orange & apple juice to kick off my day. And then I enjoy a high veggie green juice later in the morning, around lunchtime & dinnertime. I often stick in a sweeter juice in the afternoon too … like a carrot, spinach or a beet, lime juice. YUMMMM!!!!!!!
And as far as potty stuff goes … I do enemas. I started out with one on day 3 & then did it daily for 3 days. Then I skipped to every other day or every 2 days. It’s important to keep your colon clean while feasting so that all of the junk in there has a way of getting out … because without fiber, nothing pushes through your colon.
Ahhh, juice feasting! There are a few things that help me on my journey that might help you too …
1. Think about what motivates you to do a juice feast & to live your best life. Keep that thought in the forefront of your mind throughout your feast–maybe write it on the bathroom mirror. You will have challenging moments & these motivators will keep you going!
2. Have a goal for how long you want to feast for. Feasting is as much of a mental challenge as anything, so if you mentally prepare for your goal, you will have a better chance of reaching it. And remember any day on juice is an accomplishment. Listen to your body.
3. Keep your juicer out on the counter so that it is easy to get to. (I have a champion juicer that I love).
4. ALWAYS have a well stocked fridge so that you never have an excuse to bail on your feast.
5. If you are going out for a bit, take MORE juice than you think you will need, so you don’t find yourself in a pickle.
6. Make juices that taste good to you … and be sure you are juicing enough greens & other veggies. I love flavoring my juices with lemon, lime, ginger & fresh herbs.
7. It helps to have support, so let your friends & family know how they can best support you.
Wishing you a juicy weekend!
I am so thrilled & honored to have been nominated for a 2013 Best of Raw awards. WOW! 🙂 I encourage you to visit www.bestofrawfoods.com & vote for all of your favorite raw foodies & raw food products … and I hope you will take a minute to vote for me in the Best of People category under “Raw Educator > 5 years.” AND vote for me & my rawsome biz partner, Maggie Knowles of Kids Gone Raw in the “Raw Educator < 5 years.” It’s so exciting to be included amongst some of my favorite raw food folks.
Thank you in advance for your support! You are a RAWK STAR!
Carrot Ginger Soup – Serves 4
4-5 large carrots, chopped or shredded
2 dates, pitted
1 ripe avocado
1 1/2 Tbs grated ginger
1-2 cloves minced garlic
1 tsp cumin
1/2 sea salt or to taste
2 cups hot water or almond milk
Blend all ingredients in a speed blender until creamy & smooth. Top with a little cinnamon & a sprig of cilantro.
NOTE: add in 1/2 cup of shredded coconut & 1 tsp curry for a coconut curry soup. Or add in 2 cups of greens for a rawlicious green soup. Lots of options!