For the last couple weeks I have been "smoothie crazy." Not just for the glowing green smoothie, but I kind of felt the need to change it up. I posted the recipe for my Pear/Blueberry Power Shake a couple weeks ago. Since then, I've been experimenting with different recipes. Here's another one that is sure to become a favorite. I feel like I have a little piece of the tropics here in Salinas (where the weather has been less than desirable) when I drink this smoothie.
I also decided to add chia seeds and flax meal to this smoothie to keep me full longer which I did not add to my Pear/Blueberry Shake. I was actually surprised that this smoothie kept me full for about 4 hrs which was fantastic!!
What the heck do chia seeds do??!! Chia seeds swell to about 10-15 times their original size when added to any kind of liquid. This then forms a gel and that is what keeps you fuller longer. These seeds have high levels of both soluble and insoluble fiber. I don't think I have to explain what role fiber plays when it comes to our colons! But, I will tell you that the gel chia seeds create, helps keep your colon hydrated which helps food move easily through your system. As an added bonus, chia seeds contain omega-3 fatty acids.
Strawberry Pineapple Smoothie
1 c. almond milk (more or less depending on desired consistency)
1/2 c. frozen pineapple chunks
1/2 c. frozen strawberries
1 TBLS chia seeds
1 TBLS flax meal
1 TBLS virgin coconut oil
1/2 tsp vanilla
Desired sweetener to taste (I use Truvia)
Add all ingredients to blender and blend away!! If you chose to use fresh pineapple and strawberries, you'll have to add about 1/2 c ice in order to make your smoothie cold. As this smoothie sits, it will become thicker because of the chia seeds and flax meal, so I encourage you to drink smoothie immediately.
Tuesday, August 20, 2013
Thursday, August 15, 2013
Sauerkraut in a Salad???!!!
The first thing I can hear you say as you read this post is "Whaaaaaaat...sauerkraut in a salad??!! That was my exact reaction when I read this recipe in Phyo's cookbook. But, I thought...hmmmm...I love salad and I love sauerkraut, so why not try it.
Raw sauerkraut has many nutritional benefits to it. We aren't talking about the over-processed, canned, over-salted stuff here, people. We are talking about the RAW, probiotic rich, unprocessed stuff that you buy in the refrigerated section of the store or you make yourself (you can find LOTS of recipes on the Internet...but they take some time to ferment). Along with providing a great source of Vitamin C, raw sauerkraut's probiotics are believed to help maintain a healthy immune system, and improve your digestion.
So, I challenge you to try this recipe if you like sauerkraut. It's definitely a different way of eating it AND it will add a new dimension to your salad. I love that you rub the greens with the avocado first to coat them. You don't have to add dressing and the sauerkraut adds a little saltiness so you don't have to add extra salt! Her original recipe includes capers, which I did not add. I also added romaine lettuce for some added crunch. Feel free to include greens that you love.
Easy Being Green Salad
1 handful spinach
1c. red leaf lettuce
Few romaine leaves
1/2 avocado
1/2 c. sauerkraut (I actually have added more!!)
2 TBLS fresh corn kernels (corn is deliciously sweet right now)
handful cherry tomatoes
Place greens in a bowl. Mash the avocado then massage into the greens. Add the rest of the ingredients and toss. Best enjoyed immediately!
Although I haven't tried adding protein, I bet this salad would be delicious also if you added a little chicken or steak if you needed some protein.
Raw sauerkraut has many nutritional benefits to it. We aren't talking about the over-processed, canned, over-salted stuff here, people. We are talking about the RAW, probiotic rich, unprocessed stuff that you buy in the refrigerated section of the store or you make yourself (you can find LOTS of recipes on the Internet...but they take some time to ferment). Along with providing a great source of Vitamin C, raw sauerkraut's probiotics are believed to help maintain a healthy immune system, and improve your digestion.
So, I challenge you to try this recipe if you like sauerkraut. It's definitely a different way of eating it AND it will add a new dimension to your salad. I love that you rub the greens with the avocado first to coat them. You don't have to add dressing and the sauerkraut adds a little saltiness so you don't have to add extra salt! Her original recipe includes capers, which I did not add. I also added romaine lettuce for some added crunch. Feel free to include greens that you love.
Easy Being Green Salad
1 handful spinach
1c. red leaf lettuce
Few romaine leaves
1/2 avocado
1/2 c. sauerkraut (I actually have added more!!)
2 TBLS fresh corn kernels (corn is deliciously sweet right now)
handful cherry tomatoes
Place greens in a bowl. Mash the avocado then massage into the greens. Add the rest of the ingredients and toss. Best enjoyed immediately!
Although I haven't tried adding protein, I bet this salad would be delicious also if you added a little chicken or steak if you needed some protein.
Tuesday, August 6, 2013
A Raw Soup and a Smoothie!!
I have recently discovered Ani Phyo's cookbooks (thank you Si!!). I have tried many delicious smoothie and soup recipes from Ani's 15-Day Fat Blast cookbook. I wanted to share one delicious raw soup recipe and one smoothie recipe with you. I have chosen to share her Curry Coconut Soup and Pear Power Shake (although it's more like a Pear/Blueberry Power Shake after I got done with it). Of course I made a few changes to the recipes to suit my taste buds!
Coconut Curry Soup
1 c. diced tomato, about 1 whole
1 TBLS lemon juice
1 TBLS virgin coconut oil
2 TBLS fresh cilantro
1/2 c. chopped bok choy or handful of spinach
1 tsp miso
1 tsp minced garlic
1/2 c. water
1/2 c. coconut milk
salt to taste
Place all ingredients in blender and blend until smooth. I have a Vitamix so I actually put it on the "soup" setting and let the soup warm up just a tad. You don't want to let the soup go over 104° though in order for your soup to remain raw. You can always use the microwave too, just go easy!! I warm it to about 99°-100°....that is just perfect for me.
**Note: She also added 1 cup of avocado, and as much as I LOVE avocado, I actually didn't care for the taste of the avocado blended in the soup. The soup was actually quite creamy without the avocado. You could probably cube the avo and put it in the soup after you have blended it if you'd like.
Also, a little note about coconut oil. I have tried both the refined coconut oil and unrefined virgin coconut oil. Hands down, the virgin coconut oil is THE BEST. It has the wonderful aroma of coconut and tastes delicious. The refined version doesn't have a nice coconut smell or taste. Of course the vigin coconut oil is more expensive so that is a decision you'll have to make.
Pear/Blueberry Power Shake
1 c. blueberries (fresh or frozen)
1/2 pear, cut into cubes
1c. kale
1 tsp vanilla
1 c. filtered water
Juice of 1 lemon
1 tsp wheat grass powder (you can find that at Whole Foods or on Amazon)
1/2 c. ice
You don't have to add a sweetener but I added 1 tsp Truvia to my smoothie
Place all ingredients in blender, and blend until smooth
**Note: Please don't be afraid to try the wheat grass powder. Whole Foods actually sells little individual packets for about $1.50 so you don't have to commit to a big container if you don't like it. I actually have found that by adding it to some of my smoothies (I've only just discovered it within the last few days), it gives me a little "vroom vroom" to my morning...and who can't use a little "vroom vroom"?? It is important to add the lemon as it cuts down the grassy taste of the kale and wheat grass. Lemon also aides with digestion and helps support the liver's natural detox process.
I hope you enjoy both of these delicious recipes. As always, don't hesitate to make the recipes your own by changing them up, as I always do. :-)
Coconut Curry Soup
1 c. diced tomato, about 1 whole
1 TBLS lemon juice
1 TBLS virgin coconut oil
2 TBLS fresh cilantro
1/2 c. chopped bok choy or handful of spinach
1 tsp miso
1 tsp minced garlic
1/2 c. water
1/2 c. coconut milk
salt to taste
Place all ingredients in blender and blend until smooth. I have a Vitamix so I actually put it on the "soup" setting and let the soup warm up just a tad. You don't want to let the soup go over 104° though in order for your soup to remain raw. You can always use the microwave too, just go easy!! I warm it to about 99°-100°....that is just perfect for me.
**Note: She also added 1 cup of avocado, and as much as I LOVE avocado, I actually didn't care for the taste of the avocado blended in the soup. The soup was actually quite creamy without the avocado. You could probably cube the avo and put it in the soup after you have blended it if you'd like.
Also, a little note about coconut oil. I have tried both the refined coconut oil and unrefined virgin coconut oil. Hands down, the virgin coconut oil is THE BEST. It has the wonderful aroma of coconut and tastes delicious. The refined version doesn't have a nice coconut smell or taste. Of course the vigin coconut oil is more expensive so that is a decision you'll have to make.
Pear/Blueberry Power Shake
1 c. blueberries (fresh or frozen)
1/2 pear, cut into cubes
1c. kale
1 tsp vanilla
1 c. filtered water
Juice of 1 lemon
1 tsp wheat grass powder (you can find that at Whole Foods or on Amazon)
1/2 c. ice
You don't have to add a sweetener but I added 1 tsp Truvia to my smoothie
Place all ingredients in blender, and blend until smooth
**Note: Please don't be afraid to try the wheat grass powder. Whole Foods actually sells little individual packets for about $1.50 so you don't have to commit to a big container if you don't like it. I actually have found that by adding it to some of my smoothies (I've only just discovered it within the last few days), it gives me a little "vroom vroom" to my morning...and who can't use a little "vroom vroom"?? It is important to add the lemon as it cuts down the grassy taste of the kale and wheat grass. Lemon also aides with digestion and helps support the liver's natural detox process.
I hope you enjoy both of these delicious recipes. As always, don't hesitate to make the recipes your own by changing them up, as I always do. :-)
Saturday, August 3, 2013
Delish Cauliflower Crust Pizza
Yes...I am back! After a 2 month hiatus, I have recharged my battery and am ready to post some more GREAT stuff. After planning 2 kids birthday parties back-to-back, I have recovered.
I have been DYING to post this fantastic Cauliflower Crust Pizza as I made it for the first time about a month ago. I got the recipe from one of my favorite books, The Fresh Energy Cookbook by authors Rose & Choi. It is not a raw recipe as it requires cooking but it is gluten free and made with goat feta and gouda which is suppose to be easier on the digestion than cow cheese. I also adjusted the cooking time as I didn't think it was sturdy enough after the time they used. Here it is:
For the crust:
4 cups Cauliflower "Rice" (you just take florets from a head of cauliflower and process it in a food processor until it resembles short-grain rice), steamed and excess moisture removed using a nut milk bag or cheesecloth
1/2 cup goat feta cheese (I found some delicious french goat feta at Whole Foods)
1 egg, lightly beaten
1 tsp dried oregano
Pinch of paprika
Preheat oven to 400° and line a baking sheet with parchment paper or foil (if using foil, spray lightly with non-stick spray or a little oil). Combine all ingredients in a large bowl and transfer the mixture to the baking sheet. Shape the mixture into a flat circle keeping it 1/3" thick (I used a cheesecake springform pan with the bottom taken off in order to shape my pizza perfectly...it worked great!).Bake for 25-30 mins until nicely browned. Then turn the oven down to 300° and bake for another 15-20 mins. Turn the oven off and leave the crust in indirect heat for another 20-30 mins. You can save the crust for the next day (I used mine the next day and it was still nice and sturdy) or top it with marinara and goat gouda and whatever toppings you'd like and bake at 400° again for about 10 mins until cheese is nice and bubbly. Now, my chiropractor tried this recipe and used pesto instead of marinara which I tried last week and it was delicious also...thank you Dr. B.
A couple of important tips:It is soooooo important...did I say "IMPORTANT"....to really wring out your steamed cauliflower rice before mixing with the other ingredients which will require you to cool the cauliflower first. I simply placed my processed "rice" in my nut milk bag and then threw it in my steamer turning it every once in a while with an over mitt so I didn't burn my hand until it was nicely steamed. Then I put it in the fridge until it was cool enough to handle.When cooled, wring it out. If you don't, your crust will turn out soggy. Also, I know the cooking process seems really tedious but I just did it on a Saturday when I was home all day and did a little bit of the process at a time in between feeding the kids and their naptime.
Now, with that being said, this is not something I would be able to do every week, but it is nice to have when I'm craving pizza. I'm not gonna lie though, the crust does not taste like regular pizza crust, HOWEVER, by adding the marinara and your toppings you'll get your pizza fix!
I have been DYING to post this fantastic Cauliflower Crust Pizza as I made it for the first time about a month ago. I got the recipe from one of my favorite books, The Fresh Energy Cookbook by authors Rose & Choi. It is not a raw recipe as it requires cooking but it is gluten free and made with goat feta and gouda which is suppose to be easier on the digestion than cow cheese. I also adjusted the cooking time as I didn't think it was sturdy enough after the time they used. Here it is:
For the crust:
4 cups Cauliflower "Rice" (you just take florets from a head of cauliflower and process it in a food processor until it resembles short-grain rice), steamed and excess moisture removed using a nut milk bag or cheesecloth
1/2 cup goat feta cheese (I found some delicious french goat feta at Whole Foods)
1 egg, lightly beaten
1 tsp dried oregano
Pinch of paprika
Preheat oven to 400° and line a baking sheet with parchment paper or foil (if using foil, spray lightly with non-stick spray or a little oil). Combine all ingredients in a large bowl and transfer the mixture to the baking sheet. Shape the mixture into a flat circle keeping it 1/3" thick (I used a cheesecake springform pan with the bottom taken off in order to shape my pizza perfectly...it worked great!).Bake for 25-30 mins until nicely browned. Then turn the oven down to 300° and bake for another 15-20 mins. Turn the oven off and leave the crust in indirect heat for another 20-30 mins. You can save the crust for the next day (I used mine the next day and it was still nice and sturdy) or top it with marinara and goat gouda and whatever toppings you'd like and bake at 400° again for about 10 mins until cheese is nice and bubbly. Now, my chiropractor tried this recipe and used pesto instead of marinara which I tried last week and it was delicious also...thank you Dr. B.
Using my sprinform pan to shape dough
A couple of important tips:It is soooooo important...did I say "IMPORTANT"....to really wring out your steamed cauliflower rice before mixing with the other ingredients which will require you to cool the cauliflower first. I simply placed my processed "rice" in my nut milk bag and then threw it in my steamer turning it every once in a while with an over mitt so I didn't burn my hand until it was nicely steamed. Then I put it in the fridge until it was cool enough to handle.When cooled, wring it out. If you don't, your crust will turn out soggy. Also, I know the cooking process seems really tedious but I just did it on a Saturday when I was home all day and did a little bit of the process at a time in between feeding the kids and their naptime.
Now, with that being said, this is not something I would be able to do every week, but it is nice to have when I'm craving pizza. I'm not gonna lie though, the crust does not taste like regular pizza crust, HOWEVER, by adding the marinara and your toppings you'll get your pizza fix!
Browned Crust
Finshed product
Tuesday, May 28, 2013
Easy Peasy Coconut Chocolate Smoothie
I am excited to share with you a dairy-free, guilt-free smoothie that will satisfy any sweet tooth before you call it a night (or even to start the day). I simply call it my Coconut Chocolate Smoothie. This recipe will make about 2 servings (unless you want to drink it all by yourself as I often do).
1.5 cups Larissa's homemade (or store bought if you must) almond milk (I posted the recipe back on May 9th)
1.5 cups coconut milk
1 heaping TBLS raw cacao powder (I found some at W.F.)
1 1/2 frozen bananas
handful of ice
Throw all ingredients in blender and blend to desired consistency. You may add more liquid or less depending on the thickness desired. Enjoy!!
**If you don't have any coconut milk on hand or don't want to use it, just substitute more almond milk..then it would just be a Chocolate Smoothie. If you love coconut (as I do) then don't skip out on the coconut milk.
1.5 cups Larissa's homemade (or store bought if you must) almond milk (I posted the recipe back on May 9th)
1.5 cups coconut milk
1 heaping TBLS raw cacao powder (I found some at W.F.)
1 1/2 frozen bananas
handful of ice
Throw all ingredients in blender and blend to desired consistency. You may add more liquid or less depending on the thickness desired. Enjoy!!
**If you don't have any coconut milk on hand or don't want to use it, just substitute more almond milk..then it would just be a Chocolate Smoothie. If you love coconut (as I do) then don't skip out on the coconut milk.
Monday, May 27, 2013
Crunchy Kale Salad
I cannot tell you how much I value Pinterest. My girlfriend Erin had tried to get me on Pinterest for a while. I kept telling her that the last thing I had time for was Pinterest. Well, I finally caved in and am so glad I did. Although I spend WAY TOO MUCH time on it, I have found so many great things that I hope to try eventually some day (it may even be 10 years from now :-) ). I was browsing through the recipes (so I can bring them to you), and found a beautiful looking kale salad pinned from www.userealbutter.com. I HAD to try it and it was soooo delish, I had to share it with you. I changed up the recipe just a little to make it more to my personal taste so I encourage you to also change it up for your tastebuds too.
This salad isn't totally raw but as I've stated before, not everything I eat is totally raw. However as you can see, this salad has A LOT of raw veggies in it.
Crunchy Kale Salad
2 cups kale, sliced thinly
1 cup green cabbage, shredded
1 cup red cabbage, shredded
1 cup broccoli slaw (I have only found broccoli slaw at Whole Foods)
1/2 cup carrots, shredded (because the broccoli slaw doesn't have enough carrots for me)
1 Granny Smith apple, cored and juliened
1 1/2 oz box raisins (the small snack size)
1/2 cup dried cherries, chopped (or cranberries)
1 cup dry roasted almonds, coarsly chopped
Combine all ingredients in a bowl (that's easy enough, right?) :-)
Dressing
Juice from 1 orange
1/2-1 TBLS maple syrup (depending on how sweet you want it)
3 TBLS tahini
Salt and fresh ground pepper to taste
Juice from 1/2 lemon
1/4 tsp xanthan gum (I like my dressing a little thicker. If you don't like it thick, then omit the xanthan gum)
1/2 cup EVOO or other favorite oil
Combine first 5 ingredients in a small bowl (or you can blend them in a food processor). Slowly whisk in (or blend in) the EVOO in a light stream until all oil is incorporated and dressing is emulsified.
Add as much of the dressing to the salad as you'd like. I actually added ALL of the dressing and realized I probably could have gotten away with using half the dressing. The nice thing about this salad is that you can dress it and stick it in the fridge for a few days. It doesn't wilt quickly because you are using sturdier greens.
Here was my dinner for tonight:
I enjoyed a heaping serving of Crunchy Kale Salad with a Quinoa/Cauliflower Timbale. Mmmmmm....
This salad isn't totally raw but as I've stated before, not everything I eat is totally raw. However as you can see, this salad has A LOT of raw veggies in it.
Crunchy Kale Salad
2 cups kale, sliced thinly
1 cup green cabbage, shredded
1 cup red cabbage, shredded
1 cup broccoli slaw (I have only found broccoli slaw at Whole Foods)
1/2 cup carrots, shredded (because the broccoli slaw doesn't have enough carrots for me)
1 Granny Smith apple, cored and juliened
1 1/2 oz box raisins (the small snack size)
1/2 cup dried cherries, chopped (or cranberries)
1 cup dry roasted almonds, coarsly chopped
Combine all ingredients in a bowl (that's easy enough, right?) :-)
Dressing
Juice from 1 orange
1/2-1 TBLS maple syrup (depending on how sweet you want it)
3 TBLS tahini
Salt and fresh ground pepper to taste
Juice from 1/2 lemon
1/4 tsp xanthan gum (I like my dressing a little thicker. If you don't like it thick, then omit the xanthan gum)
1/2 cup EVOO or other favorite oil
Combine first 5 ingredients in a small bowl (or you can blend them in a food processor). Slowly whisk in (or blend in) the EVOO in a light stream until all oil is incorporated and dressing is emulsified.
Add as much of the dressing to the salad as you'd like. I actually added ALL of the dressing and realized I probably could have gotten away with using half the dressing. The nice thing about this salad is that you can dress it and stick it in the fridge for a few days. It doesn't wilt quickly because you are using sturdier greens.
Here was my dinner for tonight:
I enjoyed a heaping serving of Crunchy Kale Salad with a Quinoa/Cauliflower Timbale. Mmmmmm....
Sunday, May 26, 2013
What is the Dirty Dozen???
Happy Memorial Day weekend to everyone! I wanted to take this opportunity and talk a little bit about a topic that EVERYONE (well, maybe not EVERYONE) seems to have questions about...organic produce vs conventional produce.
I could write an entire dissertation on the topic (which would probably bore you) but I'm going to share with you the best resource I have found. The list you should be consulting when buying organic produce is called the "Dirty Dozen". It was composed by the Environmental Working Group (EWG). This is a list that recommends which produce should be purchased as organic.You can actually download the "Dirty Dozen" app on your iPhone or iPad (which is very handy to have when you are in the grocery store). If you don't have access to the app go to: www.ewg.org/foodnews. You can actually download a PDF version of the guide. Here is a quick list:
1. Apples
2. Strawberries
3. Grapes
4. Celery
5. Peaches
6. Spinach
7. Sweet Bell Peppers
8. Nectarines-imported
9. Cucumbers
10. Potatoes
11. Cherry tomatoes
12. Hot peppers
Now, for my humble opinion. I tend to stick to this list pretty rigidly. My general rule of thumb is that if I am going to eat the skin off a piece of fruit or a vegetable, I buy it organic. If I am going to peel the skin off and throw it away, I don't worry about buying it organic. Now, not everyone can afford organic produce...I get that. If you can't splurge on organic, don't let that prevent you from eating your fruits and veggies. The opinion of the (EWG) is that consuming conventionally-grown produce is better than not consuming any produce at all.
If you are going to consume the skin along with the flesh of the conventional fruit/veggie, just make sure to use one of those veggie washes sold in stores or you can make your own using a mixture of water and 3/4 cup apple cider vinegar. Soak your produce for at least 30 mins and then rinse.
I hope this post helps you make better decisions when it comes to purchasing produce for your family. Any question, please feel free to post a comment on my blog or hit me up on FB. My next post will be a delicious recipe for a Crunchy Kale Salad that I adapted from www.userealbutter.com. See you then!
I could write an entire dissertation on the topic (which would probably bore you) but I'm going to share with you the best resource I have found. The list you should be consulting when buying organic produce is called the "Dirty Dozen". It was composed by the Environmental Working Group (EWG). This is a list that recommends which produce should be purchased as organic.You can actually download the "Dirty Dozen" app on your iPhone or iPad (which is very handy to have when you are in the grocery store). If you don't have access to the app go to: www.ewg.org/foodnews. You can actually download a PDF version of the guide. Here is a quick list:
1. Apples
2. Strawberries
3. Grapes
4. Celery
5. Peaches
6. Spinach
7. Sweet Bell Peppers
8. Nectarines-imported
9. Cucumbers
10. Potatoes
11. Cherry tomatoes
12. Hot peppers
Now, for my humble opinion. I tend to stick to this list pretty rigidly. My general rule of thumb is that if I am going to eat the skin off a piece of fruit or a vegetable, I buy it organic. If I am going to peel the skin off and throw it away, I don't worry about buying it organic. Now, not everyone can afford organic produce...I get that. If you can't splurge on organic, don't let that prevent you from eating your fruits and veggies. The opinion of the (EWG) is that consuming conventionally-grown produce is better than not consuming any produce at all.
If you are going to consume the skin along with the flesh of the conventional fruit/veggie, just make sure to use one of those veggie washes sold in stores or you can make your own using a mixture of water and 3/4 cup apple cider vinegar. Soak your produce for at least 30 mins and then rinse.
I hope this post helps you make better decisions when it comes to purchasing produce for your family. Any question, please feel free to post a comment on my blog or hit me up on FB. My next post will be a delicious recipe for a Crunchy Kale Salad that I adapted from www.userealbutter.com. See you then!
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