Monday, March 18, 2013

Day 6 and 7: Never too busy to eat raw!

 With moving day part 1 only 5 days away, my entire weekend has been spent stressing and packing. With that, I didn’t “cook” much, except for Friday night when I spent some time making goodies for the dehydrator. But, no matter how busy I am, I always make sure to stay focus on my health, drinking smoothies every morning and eating the best fast food this earth can offer, fruits and veggies!!!


Morning Routine: Yep, you guessed it! A giant glass of lemon water!


Today was the last day of Young and Raw’s 30 Day Smoothie Challenge. Even though I am sad and going to miss such an awesome community, I’m happy of the new habit that this challenge has created. I crave smoothies every morning which keep me full and energized for hours. I’ve even noticed a tighter tummy. Umm awesome!!! This challenge may be over, but I plan on continuing my smoothie habit by following Young and Raw’s January List of smoothies until the next challenge begins, hopefully sometime in April. I’ll keep you updated when the next challenge begins and hope you will join me! It’s easy and the results are amazing!!

Detox Support Proteins and Greens Smoothie
by Young and Raw, Day 30

  • 1 cup of cucumber
  • 1 handful of broccoli sprouts
  • 1 apple, cored
  • 1 handful of parsley
  • 1 lemon, juiced
  • 1 Tbsp of hemp or chia seeds
  • 1 cup of water or coconut water
    1. Blend and Go!!


On Friday night I whipped up two yummy treats to dehydrate over night: raw jalapeño cheese is and raw plantain tortillas. I woke up early the next morning to check on my goodies only to find them both stuck to the round plastic trays. With patience (half of it anyways) and a little bit of skill, I managed to peel the cheese its and tortillas off the tray to cut and flip. In the end, I managed to gain a small full bowl of chewy yet deliciously addictive raw jalapeno cheeze its and about three large pieces of tortilla. The Cheeze Its didn’t last long. With all the packing and moving around, I ended snacking on them all day long. They kept me full and quite satisfied. 

I was a bit disappointed that they weren’t as crunchy as I would have liked them to, leaving them more like  cheesy crisp, chews the cheesy crackers, but the flavor was so addictive, it made up for what little these yummy bites lacked. I was really shocked on how unspicy they were considering I added half a jalapeno, but they did add a hint of something different to the typical cheesy flavor.

I definitely recommend giving these a try! Next time, I hope to make them more spicy and if my patience is willing, crispier.

You can find the recipe for Raw Cheeze Its by Lisa Viger of the Raw $10 a Day blog here. I didn’t make any changes except for the split the recipe in half. 

If you make these you MUST let me know what you think!!


I snacked on raw guac while my family enjoyed tacos at a local Mexican restaurant and nibbled, oh okay indulged, on raw nut butter fudge!


So for dinner, I had plans on making raw coconut cream cheese to put in between my yummy plantain tortillas, but one, the nuts for the cream cheese needed to be soaked overnight and two, my tortillas were a bit too sweet for something savory, even though they were flavored with garlic and other savory spices. So instead, I decided to make my favorite quesadilla: almond butter, banana and cacao. Yumm!!!

It was simple to make. I spread raw almond butter over half of the tortilla; added a layer of sliced banana; a sprinkle of cacao nibs; and a drizzle of raw honey. Fold and eat!!

It was so so good, even though the tortilla had a bit of savoriness to it. It was a great blend of flavors and oh so satisfying!!! One of my faves!! 

The recipe for the tortillas allows for a lot of flexibility which I thought could end up a disaster. However, I realized that this recipe is nearly impossible to screw up. SO here is what I did.

Raw Savory Plantain Tortillas

  • 2 extra large (about 10 inches long) plantains
  • 2 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of salt
  • 1 tsp of turmeric powder
  • 1 tsp of lemon pepper or regular pepper
  • Pinch of chili powder
  • ¼ cup of ground flax
  • ½ plus cup of water
    1. In a high speed blender or food processor, blend the plantains until smooth.  
    2. Add all the seasoning powders into the processor and blend once more.
    3. Continue to blend, slowly adding in the water until the mix is thick yet thin enough to be pourable. You may have to add more water to reach this consistency.
    4. Spread a nice thin layer onto your dehydrator sheet, you can make circles or cover the entire sheet, whatever you prefer!
    5. Dehydrate between 105-115 degrees (around 112 degrees) until the tortillas are dry on top and slightly sticky on the downside (not gooey or wet). Peel the tortillas off the sheet, flip and dehydrate for a few hours until completely dry, but still flexible, not crisp!
    6. Enjoy with your favorite hummus, raw cheese or nut butter!!

Evening Routine:  ACV  Tea!!


I know I’m late, but Happy St. Patty’s Day anyways!!! I didn’t wear my greens, but I was sure to eat them J

Morning Routine: Water!! Chug, chug, chug!!


With St. Patty’s Day here, all last week I saw recipes for the brightest, greenest, and mintiest alternatives to McDonald’s “Shamrock Shake”. So I decided I might as well make one too! My “milkshake” is a combo of Young and Raw’s healthy Shamrock Shake and Chef Amber Shea’s Mint Chocolate Chip Shake

I didn’t have any raw milk on hand so of course, I made a quick batch of coconut milk (1/2 cup of meat, 1 cup of filtered water, 1-2 Tbsp of dried coconut, blend, strain and use!) to use. Mmm mmm mmm was this smoothie AMAZING!! Creamy, sweet and oh so sweet and delicious!! I will def be making this again..and again…and again!!! I will have to say though, next time, I will be using all green kale or spinach and NOT purple kale…the color is not so appealing. 

Raw Cacao Mint “Shamrock Shake”
by Beth Mickens

  • 1 – 1 ½ frozen bananas
  • 1 handful of kale (use all green for a brighter color; mine was purple!)
  • 1 small handful of mint leaves
  • 1 heaping Tbsp of raw cacao nibs
  • 5-6 drops of peppermint extract
  • ¼ tsp of Sunwarrior’s Ormus Green powder
  • 1 Tbsp of hemp seeds
  • 1 cup of coconut milk or other milk alternative
  1. Blend and sip aggressively!


We we’re so crazy busy unpacking groceries and packing everything else that I just snacked on Brad’s delicious Nasty Hot Kale Chips! Plus I needed to make sure I finished them first before my husband since HE ate my first box!


I took a break from packing and whipped up a batch of raw coconut cream cheese using a recipe I found on the Golubka blog. Sadly, it didn’t turn out the way I was expecting it to. 

The nuts were crunchy even though I soaked them for over 8 hours and the ending result wasn’t very thick nor creamy. I wonder if it was the Irish moss powder I used as a replacement for the regular soaked Irish moss. Maybe I added too much?? Not sure what I did wrong, BUT that will not stop me! I will make this dish again and again and again until I get it right! 

The now dip was still usable but needed a boost of extra flavor. I added a bit more lemon, salt and nooch which turned it into the perfect spread and filling. I filled some celery sticks with it and made a quick open faced sandwich using Sourdough flavored flax crackers I bought from Livin Spoon. I spread some the cream cheese on top, and topped it with sprouts, tomatoes and cukes! It was pretty tasty considering it was a mess up! 

Until next time, you can find the recipe here. I followed it word for word minus the Irish moss which I replaced with Irish moss powder. I still think that was the mess up culprit but I’ll never know until next time :)


I still had some raw chipotle chocolate ice cream in the fridge so I had a scoop and got my butt back to work!

AND WE DID IT!!! Brad's Raw 7 Day Challenge for March has been completed with ease!! So what was your fave recipe from this challenge!?

- Beth

Friday, March 15, 2013

Day 5: Carrot as a Pasta Alternative!?

It’s day 5 and I have yet to get my dehydrator running! I’m hoping to pop some raw cheese its and raw tortillas in this weekend so keep an eye out for those!

Happy Day 5 and even better...HAPPY FRIDAY!!! 

Morning Routine: Chugged a super strong lemon water down *Pucker*


In the past month, Kerry and I have become smoothie makin’ machines, whipping up the yummiest and sometimes prettiest concoctions! Don’t forget to follow us on Facebook to see what we’re making for the day! Kerry is “less raw” then I am (at least for now ;)) so if you’re looking for broccoli alfredo, pizza or some other comfort meal with a vegan twist, then you’ll LOVE her posts! Check out her recipe for Jalapeno Poppers here!

Today’s smoothie was tart yet sweet! It was an easy chugger thanks to its taste and consistency. I do feel a bit short-changed on the amount of smoothie that was produced. I mean there’s so much space left!! I guess I didn’t add enough water or kale. Or maybe my orange was small? Hmmm…either way, some ice would have been a great addition to make it frosty.  

Citrus Detox Smoothie

  • 1 frozen banana
  • 1 large orange, juiced
  • 1 lime, juiced
  • ½ lemon, juiced
  • 2 handfuls of kale or other greens
  • 1 Medjool date
  • 1 Tbsp coconut (dried)
  • 1 inch piece of ginger
  • 1 cup of coconut water or water


If you don’t know already, I, one, love testing recipes and throwing my own twist to them and two, I rarely eat the same dish twice, unless it’s really good…or 3 months later. So, looking for a new dish I turned to and searched for something unique and different. Of course, there were tons of recipes I wanted to try, but there was one I kept going back to, surprisingly: a raw carrot ribbon salad with coconut almond satay sauce. Maybe it was the coconut; maybe it was the almond butter; or maybe it was just the beautiful colors that drew me in to this dish. Either way, it was getting made!

I started with the sauce, attempting to break the recipe down by a fourth (1/4) to serve 1 and while it can be done, it is a PIA and requires a ton of tweaking. In other words, this recipe can only be halved; anything smaller may change the taste of the sauce so, go for half and either share or save for later! I did make a few changes which you can find in the recipe below.

As for the taste, as a nut butter addict, this was crazy good. The sauce is thick, nutty, sweet, savory and salty which goes well with the lightly sweet, crunchy carrots. The cilantro and mint add a twisting punch to this dish, making it both rich and vibrant! If you’re not a fan of carrots, you can use this sauce on zucchini noodles, regular noodles, or even as a dip with veggies or tofu! 

Carrot Ribbon Pasta Bowl with Coconut Almond Satay
Recipe adapted from Sarahfaé of Addicted to Veggies 
Recipe located at
  • 2-3 cups of carrot ribbons
  • 2 button mushrooms, halved and sliced
  • 2 Tbsp of chopped cilantro
  • 1 Tbsp of chopped mint
  • 3 Tbsp of diced red bell pepper
  • 1 green onion, sliced
For the sauce:
  • ¼ cup of raw almond butter
  • 1 ½ tsp of raw honey (in place of date paste)
  • 1 ½ tsp of lime juice (instead of apple cider vinegar)
  • ¼ tsp of minced garlic (instead of green onion)
  • ½ tsp of curry powder
  • ¼ tsp grated ginger
  • 1/8 tsp of cayenne
  • ½ - 1 Tbsp tamari (in place of coconut aminos)
  • 2 Tbsp of raw coconut milk (in place of coconut cream and water)
  • 1 ½ tsp of water (or as needed)
  • Salt to taste
    1. Add all the sauce ingredients into a bowl and whisk together until well blended.
    2. In a large bowl, add the carrot ribbons and half the satay sauce and mix until the carrot ribbons are well coated.
    3. Add the mushrooms, bell pepper, green onions, cilantro, and mint and toss to combine.
    4. Layer a bowl or plate with mixed greens. Place the carrot ribbons salad on top. 
    5. Top with sprouts before serving.

Snacks: A tea, a pear and another nut butter fudge cup!


My intentions were to make some raw zucchini hummus, but somehow I ended up with a lighter version of guacamole. As I was throwing the ingredients into the blender I decided to add half an avocado, hoping to end up with guacahummus, a blend of guacamole and hummus…instead I ended up with a lighter version of guacamole. Should have known that wasn’t going to work..none the less, it was tasty and I probably needed the lighter version after such rich lunch. 

Try it out and let me know what you think!  

Light Guac with a hint of hummus
Recipe from Beth Mickens
  • 1 cup of zucchini, chopped
  • ½ avocado
  • 3 Tbsp of raw sunflower seeds (I’m thinking of adding 1-2 Tbsp of almond butter or tahini (not raw) next time!)
  • ¼ tsp of mashed garlic
  • ½ lemon, juiced
  • A small handful of cilantro
  • Salt to taste
  • Pinch of cumin
  • 1 green onion, sliced
    1. Throw it all into a food processor and gently blend until smooth.
    2. Top with green onions or red onions chopped before serving.

Evening Routine: ACV tea!!!

I have raw jalapeno cheese its and raw plantain tortillas in the dehydrator!! Yumm!

Thursday, March 14, 2013

Day 4: Smoky Mexican Kale Salad

Already over the halfway mark!! 7 Days is Easy Peasy!

Morning Routine: 

Get that glass of lemon water in! Do what I do and chug it first thing when you wake up. By the time you get ready, you’re body will be hydrated and your digestive system will be ready to go!

You are going to LOVE this smoothie! It is icy cold, thick, perfectly balanced with a blend of both sweet and tart and mmm mmmm good! I love the simple, purple ones :)

Dandelion Detox Smoothie

  • 1 handful of dandelion greens (or other local wild greens)
  • 1 frozen banana
  • 1 cup of frozen mixed berries
  • 1Tbsp of hemp and/or chia seeds
  • 1 cup of coconut water or water

  1. Blend and go!


Last night I realized something, I’m obsessed with chipotle! No not the restaurant (as yummy as it is, all that salt makes me feel like a frickin’ hot air balloon afterwards) but the smoky, spicy pepper itself! Think about it, I made chipotle chocolate ice cream, chipotle cheddar and now a chipotle cream kale salad!? I think I have fallen in love with this complex spice because of its rich, smoky, spicy flavor. Next thing you know it I’ll be adding it to my smoothies…hmmm!? ;)

I had made this dish a couple of weeks ago and swore I would make it for Brad’s challenge after falling so in love with such a unique twist to your typical kale salad. As you may guess, it’s smoky, spicy, salty, savory and tart and loaded with a mixture of textures from creamy to chewy to crunchy. Mmm love it! 

I must warn you, it is SPICY! And I mean make your nose run hot! If you’re not a spicy hot fan, omit the chipotle powder or just use a pinch. The original recipe also provides a spice blend that tastes similar to chipotle that you can whip up and sprinkle in as an alternative.

Wilted Kale Salad with Creamy Chipotle Dressing
Recipe adapted from Russell James, the Raw Chef
Modified to serve 1 average size portion
For the Wilted Kale:

  • 4-5 large leaves of kale, washed, de-stemmed and chopped (about 4 cups)
  • Sprinkle of salt
  • ¼ cup grape tomatoes, halved
  • 2 Tbsp of corn
  • 2 Tbsp of diced zucchini
  • 2 Tbsp of diced bell pepper, red or green
  • 1 heaping Tbsp of chopped cilantro
  • 1 heaping Tbsp of chopped green onions or red onion
  • 2 Tbsp of black beans, rinsed and drained (for those not on a 100% raw challenge)
  • 2 Tbsp of hemp hearts (seeds)
  • Alfalfa sprouts, optional

For the Dressing:

  • ½ avocado
  • 1 Tbsp of hemp oil (or any raw oil of choice)
  • ¼ - ½ tsp of chipotle powder OR
    • Chipotle Powder Alternative: Mix together ¼ tsp of onion powder, cumin, chili powder, and garlic powder. Use only half of the seasoning blend. Save the other half for another day.
  • ¼ tsp of tamari
  • ½ lemon, juiced (about ½ Tbsp)
  • 1-2 Tbsp of water

  1. In a blender or food processor (I used my small bullet), blend together the avocado, hemp oil, chipotle powder or seasoning blend, tamari, lemon juice and only 1 Tbsp of water to start off. Continue to blend, adding as much water as needed until desired consistency is reached. I like my dressing thick and creamy! Set aside.
  2. In a large bowl, add the kale and a sprinkle of salt and massage the kale with your hands until it wilts and takes on a cooked texture. Yes, your hands will turn a bit green!
  3. Add the tomatoes, corn, zucchini, bell pepper, cilantro, green onions, beans (if using), hemp hearts and dressing and mix all together until the the kale and veggies are well covered in dressing.
  4. Season with salt to taste.
  5. Top with alfalfa sprouts and serve (with a giant glass of H2O!)

Snacks: Another warm green tea with , a banana, and a nutter butter fudge cup.


I wasn’t really hungry today so I ended up nibbling while I fixed tomorrows lunch and then I got a craving for some juicy fruit. So I made a fruit salad with orange, kiwi and banana which I tossed in raw coconut milk and topped with flax seed. Shredded coconut would have been a yummy addition as well! Tasty, light and refreshing!

Evening Routine: Have to have my ACV tea!