It’s Day 5 and sadly my last day of being completely raw. I
hate to break a challenge but unfortunately, I sort of had no choice. This
stupid cold forced me to reschedule my cooking class from last Saturday to this
Saturday. While I am very excited for this class, I’m also sad to have to end
this challenge so soon. The good part is, the next challenge is only 4 weeks
away. Yeah!
Yesterday evening I got into a bit of a “cooking” frenzy and
trust me when I say my kitchen mess could have spoken for itself. It was insane!
The good part is, I came out with some pretty yummy eats that I’m looking
forward to sharing with you today.
Early Morning:
I went straight for the green tea. Not only was I oddly
exhausted but my throat was a bit dry and sore from sleeping. I figured a warm
green tea with a pinch of honey was exactly what I needed. Thankfully, it
worked.
Breakfast:
Being that it’s Friday, we’re running pretty low on produce.
Besides a few herbs, a peach and maybe some leftover root veggies, my fridge
has been emptied of all fresh fruits and veggies. So instead of trying to
stretch out a peach or risk making the mess that comes with eating a
grapefruit, I decided to make a smoothie instead. This recipe comes from a
little organic café that just opened in my new home’s “downtown” called Hidden
Julles. They sell several different kinds of smoothies, but this one in
particular caught my attention NOT by its ingredients but by its name, Kendall
Fire.
Inside is a beautiful blend of peaches, bananas, strawberries
and fresh grapefruit juice that results in a vibrant, bright red orange
smoothie that is deliciously tart and sweet. It had become a favorite of both
me and my husband’s. So much so that I’m afraid to add greens to it in fear it
may change the flavor!
Kendall Fire
Recipe from Hidden Julles Café
- ½ grapefruit, well peeled of all white, seeds removed
- 1 small peach
- 1 small banana
- ½ cup strawberries
- Splash of water
- Blend and sip and seriously, enjoy!
Lunch:
I saw a salad on Cleanse America’s FB page yesterday
afternoon that looked both beautiful and tasty. I figured since it was after
all, leftover Friday and since I haven’t had a salad all week, that Friday
would be the perfect day to enjoy a salad for lunch. The picture didn’t mention
a dressing so I pulled up a simple sweet onion dressing to go along with it. It
was a perfect combination.
Taste the Rainbow Salad
- 2 cups of leafy greens, chopped
- ¼ cup corn off the cob
- ¼ cup shredded carrots
- ¼ cup shredded beets
- ½ avocado, diced
- 2 Tbsp raisins
- 1 Tbsp hemp seeds
- Sweet Onion Dressing
- ¼ cup cucumber, peeled and roughly chopped
- ¼ cup sweet white onion
- 1 ½ Tbsp raw apple cider vinegar
- 2-3 dates
- Pinch of salt and pepper
- Add all the salad ingredients into a bowl and arrange as desired.
- In a high speed blender, add the dressing ingredients and blend until smooth.
- Serve the salad with the dressing on the side.
Snack/Dinner:
We all love hummus right? I mean, I’m addicted to it ALMOST
as much as I am to peanut butter. Everything between the texture to the flavor
to the versatility puts hummus on the top of my must-make list. It’s
practically a staple in my home…except during the raw challenges.
For some reason I just can NOT find a good raw food recipe
for hummus that not only is similar in both taste and texture, but also doesn’t
contain a butt load of fats. I’ve tried zucchini hummus, cucumber hummus and
now I’m on to sunflower hummus. This one, I know, is loaded with healthy fats,
but it’s also the closest I have gotten so far to the chickpea version. The
texture is thick and slightly gritty and the taste, just like hummus. I’m
actually pretty satisfied with this version of raw hummus and I definitely plan
on making it again..at least until I find an even better recipe ;)
Sunflower Seed Hummus
Recipe by Beth Mickens
- ¼ cup sunflower seeds, soaked for an hour or two then drained
- 1 Tbsp raw tahini
- ½ clove garlic
- 1 lemon, juiced
- Water as needed for consistency
- 2 leaves of fresh basil (optional)
- Salt to taste
- In a small bullet-style blender, add the drained sunflower seeds, tahini, garlic, lemon and about ½ Tbsp of water to start. Blend until smooth adding water as needed. You’re looking for a thick, slightly chunky dip…nothing too smooth so add water sparingly.
- Serve with raw veggies or raw chips.
Dinner:
I didn't eat my snack til real late so no dinner for me. I did sip on my husbands Kendall Fire as I sat and watched them down burgers at Hidden Julles. :) Gotta love those two, my daughter and hubby. They always keep me entertained.
Well, enjoy your Friday peeps! Super Foods Cooking class review coming tomorrow!!
*Beth*
Well, enjoy your Friday peeps! Super Foods Cooking class review coming tomorrow!!
*Beth*
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