B7DRC February 2014: Day 1 - A Blueberry Green Tea Juice to start your challenge off right with tons of energy!

Welcome to Day of Brad’s 7 Day Raw Challenge for February 2014! Another month almost gone right before my eyes! Whew!

This week I won’t be completing the challenge 100%. My dad’s birthday is this Friday and we’re celebrating at his favorite Korean BBQ restaurant where vegan, let alone raw food, is minimal. Since it’s my dad’s birthday I decided to let this one slide. J

For this month’s challenge I’m focusing on two things: morning juices or juice like drinks and dill. I’ve learned over the past few months that my body loves a good awakening via a yummy juice as opposed to something heavier like a smoothie, raw cereal or even fruit. However, juicing right now is a bit hard to do with the lack of cheap, available produce as well as time. So I have reduced my juicing to the two days a week I work from home…for now. So what do I use instead? That’s where the juice-like drinks come in! Drinks that are similar to juice in caloric content, nutrition and satisfaction. Yumm!

And dill. I am a huge dill fan! Ask me why and I honestly wouldn’t know. There’s just something about the aroma and flavor that’s comforting. It’s very springy, earthy and outdoorsy. Get it? Yeah me neither. Anyways I bought a bunch – a HUGE bunch – and figured to ensure it doesn’t go to waste, why not have dill as my featured ingredient for lunch this week! Sounds fun!

So let’s get started! Here’s Monday’s eats!

Upon Waking

Warm water, fresh lemon juice and some sweet raw honey! Hello Monday!

Juice

Today’s green juice recipe comes from The Grounded Nutrition. Every few months they hold a 10-Day Vibrant Living Cleanse that I absolutely love! The recipes are clean, vegan, mostly raw and oh so nourishing. Definitely check them out!

This juice came from the very first cleanse I participated in. I remembered it very well and went back to look for the recipe so I could use it in this week’s challenge. It’s super easy to whip together in the morning when you’re in need of a quick energy boost right before you head out the door! It’s slightly sweet, light and refreshing!

WARNING: You may encounter blue teeth specked with blueberry bits so check the mirror often. Also, beware of pits in your dates! I swore I checked them but then blended a bit right into my drink. I spent the morning sipping pit pieces…yuck!

Blueberry Green Tea

By The Grounded Nutrition

Makes 16 ounces

• 1 cup frozen blueberries
• 2 cups green tea or 1 tsp of matcha green powder to 2 cups of water
• ¼ cup pitted dates, soaked overnight
• ¼ cup ice cubes
• 1 cup greens (spinach)

1. In a high-speed blender at the dates, green tea and greens. Blend til smooth.
2. Add the blueberries and ice and blend till the ice has broken down and your juice is a bit frosty.
3. Serve immediately.

I think this could use a little lemon punch next time J

Smoothie time!!

Me love smoothies! They seriously need to make a smoothie monster. Just sayin’. I’m currently in love with this amazing tropical blend my FullyRaw Kristina! Using only the juice from the oranges, this yummy smoothie packs a powerful, citrus punch that’s also juicy sweet and a bit earthy thanks to the greens and cilantro. If you’re not a cilantro fan then no worries. Leave it out! This smoothie is just as great without it!

Tropical Breeze Smoothie

Adapted from FullyRaw Kristina

Makes 16 ounces

• 2 large leaves of red leaf lettuce or preferred greens (like kale!)
• 1 large juicy naval orange, peeled
• ½ heaping cup frozen pineapple (or fresh!)
• ½ scant cup, mango
• 1 small handful of cilantro

1. In a high speed blender add all of the ingredients and blend on high until smooth.
2. Serve with a few sprinkles of shredded coconut on top!

Lunch

Since this week is ALL about dill, the very first meal that came to mind was chicken salad! I know, not very veg OR raw is it!? Don’t kill me yet! I can explain. My very first job was at a café that made almost on a daily basis, fresh chicken salad with loads of dried dill. You could smell it in the back when it was being made and up front as we used it to prepare salads or sandwiches with it. Dill was never really a part of my life until then, so you can see why when I think dill I think chicken salad. Whew.

So in honor of my very first job, I decided to make a “No-Chicken” Kale Salad. I used all the ingredients and flavors found in your typical chicken salad and turned it into this amazing raw, massaged kale salad. It’s flavorful, fresh and super filling! Let me know if it fits the bill!

“No-Chicken” kale Salad

By Beth Mickens

Serves 1 

• 3-4 cups of shredded kale
• 2 small stalks of celery, chopped
• ½ cup red grapes, sliced in half
• 1 green onion, sliced
• ½  ripe avocado
• 1-2 Tbsp chopped fresh dill
• ½ lemon, juiced
• Pinch of sea salt
• Pepper

1. In a large bowl add the kale, set aside. Feel free to pre-massage your kale with a pinch of EVOO and salt or you can use the avocado dressing as a massager. Whatever works for you J I do both!
2. In a small bowl add the avocado, lemon juice and dill. Mash til well combined and you have a thick sauce. Season with salt and pepper.
3. Add your avocado sauce to your kale and massage well til wilted and/or toss to coat.  
4. Add the remaining ingredients and toss gently to combine.
5. Serve with a sprinkle of hearty hemp seeds!

Dessert

I made these raw cake batter truffles which I mixed with cacao nibs. They’re okay but not my cup of tea...I'm a chocolate gal. So I'm making some yummy chocolate treat tonight!

“Dinner”

I nibbled my way, as usual, through dinner and finished it with a warm herbal, detox tea.

CHALLENGERS RECIPES

Energy Juice

By Ang Roberts

• Beets
• Carrots
• Apple
• Orange
• Lemon

Green Smoothie

By Ang Roberts

• 2 cups kale
• 1 cup water
• 1 frozen banana
• 3 mandarins, peeled
• 1 cup frozen pineapple
• 2 Tbsp chia seeds

Joel's Green Juice

By Lucia Morrison

• 1 cucumber
• 4 celery stalks
• 2 Granny Smith apples
• 1/2 inch ginger root
• 8 leaves of kale
• 1/2 lemon

Pineapple Mint Sorbet

By Nick Lassonde

1. Simple blend in a high speed blender frozen pineapple with mint extract or fresh mint leaves! Yumm!

Sprouted Buckwheat

By Kristin Lassonde





1. Rinse buckwheat several times until water is clear.
2. Soak rinsed buckwheat covered for about an hour.
3. Drain and set in a colander covered in a dark area to sprout.
4. Set an alarm to rinse and drain once every 4-8 hours.
5. After a few dats or when desired length is achieved, eat your sprouts!
6. Can be dehydrated as well!

Brad's 7 Day Raw Challenge: January 2014 - Avocado + Cacao Powder? In a Savory Dressing? yes!

Welcome to Day 2 of Brad’s 7 Day Raw Challenge! 

It’s quite a wintry mess outside my window right now and brrrr is it chilly! BUT it hasn’t stopped me from eating 100% raw. Surprisingly, I don’t crave for warming foods too often in the winter. If anything, I crave for cooling, summery eats like berries, corn, zucchini, etc. Weird, I know. I guess I’m just a summer kind of gal :) 

Who's ready for Day 2?

What I Ate: Day 2

Early Morning:

I decided to switch it up this morning and go for a large glass of lemon and orange vitamin water. I’ve noticed by body temp has increased ever since I started working out which means hot, sweaty nights leaving me quite thirsty when I wake up. My 32 ounce jar and glass straw became my drinking vessel for the day. I refilled it several times throughout the day to keep my body hydrated and my digestive system flowing. It’s amazing what water can do. The lemon and orange slices add a yummy zesty twist!

*Hmm I think this week is going to be all about killing the mid-winter blues with summery eats. Doesn't this look summery and beachy? I think so!*

Juice:

Today’s juice was inspired by the leftover pineapple I had in my fridge. I needed to use it ASAP and thought what better way than to juice it. A little flavor combining with a few other veggies and fruit and bam a light, refreshing sweet juice that was a little too easy to drink.

Pineapple Pear Juice

By Beth Mickens

Makes 16 ounces 

• ¼ pineapple
• 1 pear
•  ½ large seedless cucumber
• 1/2 lime, peeled

1. Juice, strain and enjoy!

Smoothie:

Another decadent guiltless dessert smoothie by Simple GreenSmoothie! This one was actually not too sweet which was perfect after my too sweet juice. Instead it was light, creamy and super satisfying. Oh, and this time I added muh greens :)

Peach Cobbler

By Simple Green Smoothies

Makes 16 ounces

• 1 cup spinach
• 1 cup peaches, frozen
• ½ apple
• ½ banana
• 1 cup raw nut milk

1. Blend and enjoy!

Lunch:

Today’s lunch is another recipe from Brad’s new book, Raw Made Easy, called the Mayan Salad. This salad has become a favorite of mine, even though I never have the bok choy that it calls for. I think what I love most about the recipe is the dressing. While it doesn’t look very appetizing…actually my husband said it looked like minced meat in the fridge… the dressing is actually very delish. It’s rich, creamy and bursting with flavors of lime, garlic and cacao…yes, I said cacao! It’s almost like guacamole with a twist. So good!

Dinner:

I’m testing out monomeals again, specifically for dinner, in hopes I find something that works with my digestive system after my late workout. So far I rather not eat and drink a kombucha which is not good.

Today’s post workout monomeal was a bowl of sweet, juicy sliced oranges!So far so good :)

That's it! That was easy :P Eating raw doesn’t have to be complicated or time consuming. As long as you have a stocked fridge and pantry, you will always be able to eat 100% raw! 

Participant Recipes

Zucchini Noodles

By Chelsea Connolly

Photo by Chelsea Connolly

• Spiralized Zucchini Noodles
• Tomato, diced
• Fresh Basil
• Garlic
• Salt
• Pepper
• TONS of nutritional yeast

1. Toss together and enjoy! Doesn't this look amazing!?

A Glass of Green Awesomeness

By Lucia Morrison

Photo by Lucia Morrison

• 1 cup of water
• 1 large handful of kale
• 1 large handful of spinach
• 1/4 cup pineapple
• 1/4 cup raspberries
• One clementine, peeled

1. Blend and enjoy!! 

Arugula Green Smoothie

By Ang Roberts

• 1 1/2 cup coconut water
• 1 cup arugula
• 1 cup spinach
• 1 fresh or frozen banana
• 1/2 cup fresh or frozen strawberries
• 1 Tbsp of honey

1. Blend and enjoy!

Brad's 7 Day Raw Challenge: January 2014 - "I'm bringing summer back"...with this refreshingly bright blueberry corn salad!

Welcome to Day 1 of Brad’s 7 Day Raw Challenge for the NEW YEAR!! Exciting! If you’re looking to change your eating habits and develop a healthier lifestyle filled with raw foods, juices and smoothies, then this challenge is for you! Seven (7) days, 100% raw, no excuses! So who’s ready? 

For the next couple challenges I am going to be using recipes from Brad’s NEW book, Raw Made Easy. This book is GREAT for those new to raw foods and looking to incorporate more raw foods into their diet. It’s not about restrictions, but about making small changes that will lead to better choices and even better eating habits. Want to know more? Read my pre-review here. It’s a great book that I highly recommend for those who are a bit rawcurious ;)

FOLLOW: If you're interested in participating or just want to follow along, you can find updates, recipes and more on Brad's Challenge page here: https://www.facebook.com/Brads7DayRawChallenge

Also, follow hashtag #Brads7DayRawChallenge on instagram, FB and Twitter!

What I ate: Day 1

Early Morning:

Mmmm hello to a mug of warm green tea with lemon and raw honey. I needed a serious wake up boost this morning. Sleep and I are currently trying to find our balance again. We’ve been quite off and it’s making me tired and a bit grumpy....

16 ounces of H2O

Juice:

I started my morning off with a yummy green juice. I’ve fallen head over heels for juices lately. I find them to be energizing and easy on my digestion.  Green ones, all fruit ones, citrusy ones…I love’ em all!

One of my favorites is Brad’s Green Lemonade straight from his new book, Raw Made Easy. Kale, apples, celery, cukes, lemon and ginger all juiced into a frothy green thirst quencher. It’s tart, sweet, spicy and a bit salty. It’s also refreshing and cooling…although not exactly what I needed on this brisk cold morning. Brr. Still delicious!

16 ounces of H2O

Breakfast:

Simple Green Smoothies is at it again with their 30 day challenges!! This week is all about guilt free dessert smoothies and mmm is my sweet tooth singing!!

Today’s smoothie is the Coconut Dream. I ditched the greens for multiple reasons. A) because finding greens (even grass!) right now is a bit difficult B) spinach is a nutrient inhibitor so I use it sparingly and c) I really wanted it to be a different color :)

This smoothie was AMAZING! I literally did not breath the entire minute that it took me to drink it! Next time I’ll add the greens so I feel a bit less guilty :)

Coconut Dream Smoothie

By Simple Green Smoothies

Makes 16 ounces

• 1 cup fresh kale or preferred greens
• 1 cup coconut milk (I used homemade almond milk)
• ½ cup mango
• ½ cup pineapple
• ½ banana
•  1 Tbsp of coconut flakes
• 1 Tbsp of flax seeds (I added at the end for a boost!)

16 ounces of H2O

Lunch:

For me, winter has been here LONG enough! The last few days...and now tomorrow...has literally had me on the floor a few times screaming and kicking wishing for the freezing temps, multiple inches of snow and worse, the lack of produce variety to just go away!! I just want my summer back :(

Well, while I can't make mother nature change her ways, what I can do is make summer happen in my kicthen. Finding the fruits and veggies has been, of course, very difficult but thankfully, the last few weeks I have been blessed with one of my summer faves: blueberries!! 

My local store recently started selling bulk organic blueberries for a pretty good price so my daughter and I have been buying them every week and using them in every way possible. Actually, I barely can get a chance to make a recipe with them before they disappear. So today I decided I better make one of my favorite summer salads before they disappear. 

One of the greatest combos I have ever discovered is the combination of blueberries and corn – blueberry corn muffins, blueberry corn pancakes, blueberry corn salsa, and this blueberry corn salad. The light refreshing flavors will brighten your day and bring summer back into your kitchen..at least for a moment. But what makes this salad really burst are the spicy jalapenos and the sweet tangy cumin lime dressing. It’s absolutely amazing.

Blueberry Corn Salad

Adapted from BHG

Makes 1 large salad

• 3-4 cups of mixed greens, leaf lettuce, or favorite leafy green
• 2-4 Tbsp of sliced or diced red onions
• ½ small cucumber, peeled if not organic, quartered and sliced
• ¼ cup fresh corn (or frozen from the summer crops)
• ¼ cup fresh blueberries
• ¼ - ½ jalapeno, seeded and diced
• ¼ avocado, sliced
• 1-2 tbsp of sprouted pepitas
• Small handful of cilantro, chopped
• 1 Tbsp of raw honey or preferred liquid sweetener
• ½ large lime, juiced (1-1 ½ tbsp)
• ¼ tsp of cumin
• 1 tbsp of raw hemp oil (optional)

1. In a small bowl, whisk together the honey, lime juice, cumin, oil, if using, and a pinch of salt.
2. Set aside.
3. In a large bowl or on a plate, layer the leafy greens, red onions, corn, cucumber, blueberries, and jalapeno. Top with avocado slices, a sprinkle of pepitas and a sprinkle of cilantro.
4. Serve with dressing.

Enjoy!

Dinner: 

No dinner. I’m super tired and well exhaustion leads to mindless nibbling and that’s what I did. Kale chips, dates and almond butter, leftover veggies...thank goodness it was all raw goods but still, I seriously need to get some rest!

Desserts:

Last night I whipped up a batch of desserts for the week so I wouldn’t have to make them throughout the week. Only problem is, I have to learn to have this thing called self-control or willpower. So far, I’m doing ok. Sort of.  I made two favorites: raw fudge and raw macaroons. Chocolate and vanilla :)

The CHOCOLATE.

I’ve been on a raw fudge kick the last couple of weeks. I’ve made this recipe multiple times, adding something new each time, and of course, every single time I ate the entire batch within a few days. They’re that good! Sweet, creamy  chocolate – it’s every chocolate lovers dream! 

Raw (Maca) Fudge

Adapted from Practical Paleo

Makes 9 mini cups

• ¼ cup of creamy, raw almond butter
• ¼ cup of coconut oil (see NOTE below)
• ¼ cup cacao powder or replace 1 tbsp with maca powder for a maca chocolate!
• 2-3 Tbsp of raw honey or maple syrup
• 1 tsp of vanilla
• Pinch of salt…or more for a salted chocolate (yumm!)
• Superfood toppers (optional): goji berries, cacao nibs, etc

NOTE: Measuring the amount of coconut oil in solid form will yield a bit more oil melted and result in a firmer, candy like chocolate. Measuring the amount melted will result in a softer fudge like chocolate. You want a 1:1 ration between the coconut oil and almond butter, but you’ll always get more of one than the other, so remember more coconut oil means harder chocolate, more almond butter means fudgier chocolate. I love em both :)

1. In  a double boiler, melt the coconut oil.
2. Remove from the double boiler and add the almond butter, honey and vanilla. Whisk well to combine.
3. Add the cacao powder (and/or maca) and whisk til well incorporated. You should have a smooth, slightly thick chocolate sauce.
4. Line a mini cupcake pan with mini cupcake liners.
5. Pour in enough sauce to fill each liner.
6. Top with superfoods if desired before freezing for 2-3 hours or until the chocolate has set and hardened.
7. Remove from pan and store in a freezer friendly container.
8. Keep in the freezer until ready to devour.

These are dangerous so eat with caution!

My “vanilla” treat are these flippin’ amazing raw coconut macaroons by Gena Hemshaw from Choosing Raw. She developed this recipe specifically for 22 Days, 22 Day Vegan Challenge back in December and I have no doubts every challenger made sure to keep this recipe to make over and over and over again. They are super simple to make! Blend, form, freeze, eat. That’s it! 

Raw Vanilla Macaroons

By Gena Hemshaw from Choosing Raw

Makes 9

• ¼ cup raw almonds
• ½ heaping cup of shredded or flaked coconut, unsweetened and raw
• 2 tbsp of coconut oil, soft but solid
• 1 ½ Tbsp of raw honey or maple syrup
• ½ tsp of vanilla
• Pinch of salt

1. Add almonds to the food processor and process till they’re finely groun
2. Add remaining ingredients and process again till everything is well combined.
3. Working quickly roll the coconut mixture into small 1” balls (I love using a Tbsp measure for this!) Place on parchment lined platter.
4. Transfer platter to the fridge and refrigerate for a few hours until the macaroons are solid.
5. Keep refrigerated until ready to eat!

TWIST: Add cacao nibs for a fun, cookie dough twist!

Whew! There we have it! Day 1 done!

Oh! As a new feature, I’m also going to be adding the recipes from other challengers on my page! This is so I can keep a list of all the amazing recipes to refer back to and so you can have a list as well! 

Cocoa Goji Energy Bars

By Ang Roberts

• ½ cup raw cacao powder
• ¼ cup raw goji berries, ground
• ¼ cup pine nuts
• 1 Tbsp almond flour
• 2 Tbsp coconut oil
• 2 Tbsp of raw honey or agave
• 2 Tbsp spirulina
• 1 Tbsp chia seeds
• Pinch of salt
• ¼ tsp vanilla extract

1. Mix all ingredients together in food processor.
2. Roll into balls or press into small banking dish and cut into squares after freezing.
3. Freeze for 15-20 minutes.

Tomato Snacks

By Lucia Morrison

• 1 medium zucchini
• ½ avocado
• ¼ lemon juiced
• ½ cup baby spinach
• 2 tbsp raw sunflower seeds
• ½ tbps EVOO
• Sea salt
• 1 heirloom tomato, sliced
• Fresh basil leaves to garnish

1. Place all of the ingredients into a food processor and blend until smooth.
2. Place a scoop on top of a slice of tomato, garnish with basil and serve

What's the one reason you WANT to include raw foods into your diet? What's the one reason STOPPING you?

*Beth*

Review on Living Social's Superfoods Vegan Cooking Class + a recipe for Cacao Add-Whatever-You-Want Superfood Truffles

I have to say that switching to a vegan diet has been quite easy for me living near DC. It’s one of the most vegan friendly cities in the US and over the past couple of years it has adjusted quite well to the raw/vegan boom that our country is currently experiencing. Restaurants have added vegan menus, vegan food trucks are beginning to pop up everywhere and vegan cooking classes are becoming harder to keep up with! 

Vegan cooking classes are one of the best tools to have when making the transition to a healthier, vegan-focused lifestyle. Not only do they provide you with awesome recipes, but the classes help in teaching you how to prepare and make certain dishes using ingredients that may be new to you.  Even if you’re not new to the vegan lifestyle, cooking classes are still a fun way to get together and socialize with other like minded individuals while learning new yummy recipes. I don’t know about you, but ever since I became vegan, I’ve also found a passion for cooking. For some reason the two seem to come hand in hand.

For me, cooking classes have become quite an obsession. I could know how to make all the recipes on the menu and yet I will still pay to attend. I guess my non-social self finds these classes as a great way for me to step out my norm while doing something I love and that I’m comfortable with. While there are several sources for cooking classes, both online and local, one of my favorite sources is via Living Social. 

Here in DC off F Street is the first, and currently the only, Living Social live event venue. It was created to “introduce people to the best local businesses in the [most] exciting ways” and for me, it has done just that. One of my favorite events to attend here are, of course, the vegan cooking classes. In the past I have taken baking classes from Sticky Finger’s own Doran Peterson, raw food classes by the owners of Gouter, a raw food company in DC and most recently, a super foods class by health coach and owner of Carpe Diem Wellness, Lisa Miles Jackson. 

The Super Foods cooking class was an unexpected adventure. Unlike with Sticky Fingers and Gouter, I wasn’t sure what to expect. I knew what we were making, but I didn’t “know” the teacher as well as I “knew” the other two. Also, I had gotten stuck without my usual partner, Grace, due to an awful cold I had the week before which also happened to be the week we were originally supposed to attend. I was forced to reschedule, which left me half-sick and alone. Between the unknown and not having someone I knew, getting into this class was all together nerve wrecking and exciting.  

As we made our way through two-hours of high-raw cooking, I found myself identifying with Lisa more and more. She wasn’t there to just teach us how to cook, but she was there to do what she does best: be a health coach. As we were making our dishes, Lisa shared success stories, personal stories, and tips on how to eat and live a healthier lifestyle. She explained how the food we were eating supported our bodies, why to avoid GMOs and other harmful additives, and best of all, she avoided the diet labels. I listened intently and watched her as she made her way gracefully around the table with confidence and compassion for what she does. All I could do was gawk and stare as I saw what I wanted to do, who I wanted to be, stand before me teaching others about health through food. She became my role model that day. By the end of the class, I was happy that I had chosen this class over another one that I was considering. From this one I gained not only new cooking skills and new recipes, but also knowledge and inspiration. It was meant for me.  

As for the recipes, we made a wide variety of wholesome, nutritionally dense dishes. From Cacao Goji Truffles to a Mexican Quinoa Salad, each dish was loaded with whole, plant-based foods that were filled with nutrients, vitamins and minerals to support the body whether it’s standing in a cooking class or running a mile. Out of all the dishes we made, my favorite was, of course, the Cacao Goji Truffles. 

Sunflower Nacho "Cheese" Dip with Jicama Chips

Mexican Quinoa Salad

Kale Slaw

These little round gems are sweet, salty and oh so chocolaty good. I altered the ingredients a bit so that a) I could share it with you and b) to work with the ingredients I had on hand. These delicious balls of yumminess are loaded with superfoods so all you need is a little to go a really long way. Because of the high coconut oil content, these can be refrigerated instead of being frozen although freezing does make them last longer. If you do freeze, I suggest leaving them out for a few just to soften or you’ll be trying to sink your teeth into what seems like a really hard chocolate bar.

 Cacao Add-Whatever-You-Want Superfood Truffles

By Beth Mickens

Recipe adapted from Lisa from Carpe Diem Wellness, DC

• 1/2 cup raw cacao powder
• 1/4 cup hemp seeds (you can add them in or roll the balls in the hemp seeds. I prefer the chewy texture so I added them in)
• 1-2 Tbsp of Maca Powder (depending on desired taste)
• 1 Tbsp Lucuma, Goji or Camu Camu Powder
• 1-2 Tbsp of Super Greens (I used Green Superfood's Raw Reserve) (depending on desired taste)
• 1 Tbsp flax seeds, ground
• 1 Tbsp chia seeds
• 1/4 cup softened coconut oil
• 2+ Tbsp maple syrup or coconut nectar, depending on desired sweetness
• 1 Tbsp raw almond butter
• Pinch of sea salt
• 1/2 tsp of vanilla
• 1/4 cup shredded coconut
• Optional add ins:
• Goji berries
• Cacao Nibs
• For non-vegans, bee pollen.

1. In a small bowl add all the dry ingredients, adding as little or as much of each superfood as you like.
2. In a separate bowl add the coconut oil, almond butter, maple syrup and vanilla and whisk to blend. 
3. Gradually add the wet ingredients to the dry ingredients, adjusting to the amount of dry ingredients you added.
4. Roll into balls and roll into shredded coconut and/or hemp seeds. (They will be very soft but that's the texture you want. If you find it too hard to roll, stick in the fridge to firm before rolling.)
5. Store in the fridge/freezer to firm up before eating.

Like all the cooking classes I have attended at Living Social so far, this one was worth it plus more.  The staff was accommodating, the class valuable and the food, yummy! I look forward to many more vegan cooking classes in the future. If you are in the DC area, I highly recommend you check out Living Social 918 F Street. They have a ton of events always going on there. It makes it hard to choose JUST one! If you do not live in the DC area, here is a list of sources to where you can find cooking classes both online and possibly locally.

• Cookologyonline.com (for my NoVA people)
•  Sporkonline.com
•  Meetup.com is a great place to find local groups with similar interests. I’ve found vegan potlucks, health classes, etc on here.
• Check your local Whole Foods or natural grocers

Happy Vegan Cooking!

*Beth*

Forward to Day 5

Back to Day 3