It’s Day 2 and I have to say I am quite proud of myself. Bad
produce destroyed a planned dish and instead of having a mini-attack, which
normally happens, I said whatever and created something else.
Yes, I REALLY
wanted to create a warming, spiced Moroccan “cous-cous” but I guess I can hold
off til next time. :)
Early Morning:
Instead of a warm lemon tea, I decided to go for a warm
Detox tea to assist my raw food cleanse.
Breakfast:
Another Simple Green Smoothie! This one was hideous to look
at, but too easy to sip! And I LOVE the name hehe.
Razzy Granny
by Simple Green Smoothies
Makes 16 ounces
- ¾ cup spinach
- ¾ cup kale
- 1 cups coconut water
- ½ cups raspberries, frozen
- 1 small granny smith apple
- ½ large banana*
- Blend and enjoy! Just don’t look at it!
Snack:
Kombucha cravings continue…this time a Harvest Spice blend. Delish! MTO I love you!
Lunch:
Sooo I was intending to make the aforementioned Moroccan Dish when I
discovered my parsnip from which I was going to make raw rice with, was woody
and bitter! Eck! So what to do what to do. My produce supply was already
looking low (and it’s already Tuesday!) and then I noticed a jar of Raw Kimchi
that I haven’t touched in a while just sitting there fermenting and growing
better and better in flavor. The only thing that came to mind was Bibimbap
salad.
I didn’t have all the “right” fixings but heck this was MY dish and I
figured I could add whatever I want to MY bibimbap, accurate or not to the
original recipe….if there honestly is one.
Sitting on top of a bed of mixed greens in a beautiful circle was carrots,
marinated cukes, marinated mushrooms, raw kimchi, tomatoes (that’s right!), and avocado topped with a sprinkling of sesame
seeds. Simple and ever so tasty. No dressing was needed as the kimchi had
enough flavor on its own. I did drizzle the remaining mushroom marinade on top
before serving. I guess you can call that a dressing.
The good thing about this salad is that you can add and remove any of
the ingredients to make your own bowl. You seriously can NOT go wrong!
Raw Bibimbap-style Salad Bowl
By Beth Mickens
- 2 cups of mixed greens
- ½ small cucumber, peeled and sliced thinly
- 1 tbsp of raw apple cider vinegar
- Salt to taste
- 2 mushroom, sliced
- 1 Tbsp of tamari or namu shoya
- 1 tsp of raw honey
- Squeeze of lemon juice
- Pinch of grated garlic
- 2 small carrots, grated
- 4 cherry tomatoes
- 1/3 avocado, sliced
- Raw sesame seeds to garnish
- Raw Kimchi (mine is locally made)
- To start, marinade your cucumbers and mushrooms.
- For the cucumbers, pour into a small bowl the ACV and a pinch of salt. Toss the cucumbers into the dressing and set aside.
- For the mushrooms, whisk together the tamari, honey, garlic and lemon juice. Toss the mushrooms in the marinade and set aside.
- To prepare your bowl, first add the mixed greens.
- Next add the carrots, marinated cucumbers, marinated mushrooms, tomatoes, and raw kimchi into a circle in your bowl.
- In the middle add your avocado.
- Garnish with sesame seeds.
- Before serving drizzle with remaining mushroom marinade.
DEVOUR!
Snack/Dinner:
Not sure why, but my metabolism takes a nasty dip in the evening time….maybe
it’s all the snacking I do when I prep dinner and the next day’s lunch that
makes me not hungry by evening time.. That could be a problem :P
While I didn’t make a meal I did make this week’s dessert! Yummy, guiltless, raw Goo Goo Clusters by the fabulous Betty Rawker! I followed the recipe as is
except for a few modifications which I will describe below.
Looks like a bit of walnut skin got into my cluster! |
These babies are fabulous! Gooey, crunchy, and creamy all at once! Heaven!
The coconut layer alone is mouthwatering and very difficult NOT to eat.
Thankfully the recipe makes extras. :)
NOTES:
- I did use half the recipe which made 9 mini cups.
- For the date caramel, because I did not have Medjool dates, I used Deglet Noor. I ended up using 12 dates chopped just so it would blend, along with 1 ½ coconut oil, 1 tbsp of maple syrup, a pinch of salt and ½ tsp of vanilla. I needed a pinch of water to get it to blend too. I suggest soaking Deglet Noor dates next time and using 2-3x the amount of suggested Medjool dates. I actually liked the thick, gooey caramel but it was pretty densely sweet.
- For mini cups use in order, 1 tsp of chocolate, a heaping ½ tsp of coconut, 1 tsp of caramel, 1 walnut and 1 ½ - 2 tsp of chocolate to coat.
At THAT my friends was Day 2!
Now go make those delicious Goo Goo Clusters!!
*Beth*
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