B7DRC - October Edition: Day 4 - Eating Simply

Day 4 means we are over the halfway hump of this challenge! Yeah! I’m so happy because that means I can finally hit up the farmer’s market and grocery store because I am running low on practically everything! Thank goodness tomorrow is leftover Friday! Should be interesting… o_0

Early Morning:

Lemon Tea with a pinch of raw honey. Delish!

Breakfast:

A super energizing Simple Green Smoothie loaded with antioxidants and natural energy!

U-Pick Me Up

By Simple Green Smoothies

Makes 16 ounces

• 1 cup spinach
• 1 cup romaine
• ½ cup raspberries, frozen
• ½ cup blueberries, frozen
• 1 cup green tea, cold
• ½ ripe pear*

1. Blend and go!

**Added the pear since my daughter didn’t finish it this morning. Mommy problems :)

Lunch:

Not sure if the smoothies are just not filling or what but I’ve been getting hungry early around 10:30am or so, so an early lunch it has been!

This lunch was inspired by what was left in my fridge: oranges, beets, green onions and avocado. The combination, to me anyways, sounded perfect but what to dress it with was a whole different issue. I wanted a sweet onion dressing but I had no sweet onion and well, red onions and green onions don’t work. So I searched through my semi-empty fridge and found a quarter of a cuke and tons of mint…cucumber mint dressing? Sure. Why not.

I was right about the combination of veggies. Crunchy, creamy, juicy, sweet, and earthy with a refreshing taste thanks to the minty sweet dressing; a beautiful combination of winter produce played as a light, summery salad. Loved! 

Vibrant Winter Salad with Cucumber Mint Dressing

By Beth Mickens

• 2-3 cups mixed greens
• 1 small orange, peeled and chopped
• 1 small beet, peeled and grated
• ½ avocado
• ½ green onion, sliced
• ¼ cucumber, peeled and chopped
• Handful of mint
• 1 tbsp hemp seeds
• ½ lemon, juiced
• 1 tsp raw honey or maple syrup
• Salt
• Sprouted pumpkin seeds

1. To prepare the dressing, into a small, personal blender add the cuke, mint, hemp, lemon, honey and salt and blend on high till well blended.
2. If needed, add some water till well blended and a thick, pourable consistency has been reached.
3. For the Salad, layer in a bowl or on a plate the greens, beets, oranges, avocado and green onion.
4. Dress with cucumber mint dressing and top with sprouted pumpkin seeds before serving.

Snack:

My new sweet tooth addiction is not chocolate, but dates and nut butter! It’s definitely natures candy! I needed to use up some celery in my fridge so I thought the old, childhood classic of celery and nut butter would be perfect as a snack! But what about the ants for my log? Why not little caterpillars instead?

The idea sounds cute, but as you look at the pic you may agree with my husband who said after he glanced at my snack, “that looks like sh*t on a log”. Way to ruin it! Haha!

Caterpillars on a Log

• Celery
• Raw nut butter
• Dates, split in half

1. I think you know what to do…right?

Dinner:

I snacked on veggie sticks with leftover sunflower queso dip, dates and walnut pecan butter and had another goo goo cluster for dessert. Yumm!

Day 4 simple. easy. satisfied.

*Beth*

B&DRC - October Edition: Raw Cheesey Queso and Raw-Nola that pleases.

Today is Day 3 and I’m back in the office today which means back to prepping the night before…Boo! Okay, okay I honestly can’t complain. Two days working from home IS awesome…just wish I could do it every day! Then again, I would probably be blueberry :P.

Picture courtesy of Messy Morgan's Kitchen

Today’s meals were fast to prep but equally as delicious as the previous day’s, more gourmet-esque goodies.Then again you already knew that :)

Early Morning:

Lemon tea to heal the soul…and gut.

Breakfast:

Broke the fast with yet again, another fabulous Simple Green Smoothie.  This one is called Tree Fruit and contains just that: pears and peaches!

I am very low on greens so I’m using very little in my smoothie and increasing the fruit. Not exactly the point of these smoothies but gotta modify according to what I have! 

Tree Fruit

By Simple Green Smoothies

Makes 16 ounces

• 1 cups of spinach
• 1 small, super ripe pear
• 1 cup peaches, frozen
• ½ large banana*
• 1 tbsp of coconut oil
• 1 cup water

1. Blend and enjoy!

**I added the banana for a bit of sweetness. It's not part of the original recipe.

Lunch:

My jicama tacos reminded me that I had a wonderful recipe for Sunflower Queso sitting around in my recipe book from a cooking class I had attended a few months back.  I recall the dip being full of robust, queso flavors: cheesy, tomatoes with a hint of heat. I knew I had to make it, but with what? Of course, I could have had veggie sticks and dip for lunch but what fun is that? I pondered for a moment until realizing I had a zucchini and then it hit me: Zucchini Noodles with Sunflower Queso. Simple. Sprinkled with some sprouted spicy sunflower seeds and we’re good to go.

Sunflower Queso Dip

Adapted from Lisa Jackson of Carpe Diem Wellness

Makes 2 servings

• ½ cup of sunflower seeds, soaked for 30 minutes to a couple of hours, rinsed and drained
• 1/2 lemon, juiced
• ¼ red bell pepper
• ½ small tomato
• 2 tsp chickpea miso
• ½ - 1 Tbsp water
• 2 -6 tsp of nutritional yeast (I added more because I love the flavor and wanted mine extra cheesy!)
• ½ clove garlic
• ¼ jalapeno
• Pinch of chipotle powder

1. Blend in a high speed blender until well blended.
2. Serve with veggie chips, veggie sticks, or on top of a salad or noodles.

Snack:

For the last month my husband and I have been participating in some new, fun, somewhat intense activities: hiking and rock climbing. I’ve also been trying to increase my workouts, including running, but I noticed my energy levels have not been consistent. One day I'm fully energized the next day exhausted. I couldn’t figure it out so my first response was to start consuming high-carb, low-fat, energy sustaining snacks an hour or so prior to my workout. I sought out everything from smoothies, to energy balls to dehydrated treats including this delicious Almond and Coconut Raw-Nola by the beautiful and oh, so talented Gena Hemshaw from Choosing Raw. I’m still experimenting with this new pre-workout "diet" but so far the snacks are working! 

This raw-nola is not only easy to make and quick to dehydrate but it’s also loaded with energy sustaining carbohydrates, a little healthy fat and tons of protein. It’s perfect for on-the-go or at home with a bowl of bananas and almond milk, pre- or post-workout or heck just as a delicious snack! I like to keep mine in the fridge for extra crunch and just because I like it cold, but it’ll store at room temp as well. I plan on switching up the nut butters and using a chocolate nut butter next time...mmm! 

Here is the recipe for Gena’s Almond and Coconut Granola. I followed it as written. The only thing I added was a Tbsp of raw caca nibs for extra crunch and a hint of cocoa flavor because nothing is complete without chocolate!

 "Dinner":

I enjoyed yet another fabulous kombucha by MTO this time in strawberry flavor...only sad part is...I'm all out. Waaah!

And another day gone. What was on your plate on this chilly, beautiful hump day?

*Beth*

B7DRC - October Edition: Day 2, GaGa over Betty Rawker's Goo Goo Clusters!

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*

1. 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)

1. To start, marinade your cucumbers and mushrooms.
2. For the cucumbers, pour into a small bowl the ACV and a pinch of salt. Toss the cucumbers into the dressing and set aside.
3. For the mushrooms, whisk together the tamari, honey, garlic and lemon juice. Toss the mushrooms in the marinade and set aside.
4. To prepare your bowl, first add the mixed greens.
5. Next add the carrots, marinated cucumbers, marinated mushrooms, tomatoes, and raw kimchi into a circle in your bowl.
6. In the middle add your avocado.
7. Garnish with sesame seeds.
8. 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.  :)

Here is the original recipe.

NOTES:

1. I did use half the recipe which made 9 mini cups.
2. 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.
3. 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*

B7DRC - August Edition: Summer Kale Slaw and a Homemade Flu Shot. Bottoms up!

Yep! It’s that time…AGAIN! And while you would think I would be tired of doing this monthly, it is quite the opposite! I LOVE doing this challenge every month! The raw challenge has become a monthly ritual; one that I look forward to and enjoy every minute of. It’s never a dull moment during Brad’s Raw Challenge and this month will not be any different. 

This week I’ll only be completing  5 of the 7 days because this weekend I have a vegan superfoods cooking class that I had to reschedule from this past weekend due to this awful sickness I’m still recovering from, plus a restaurant review to give sooo it’ll be worth it...I think…well, is anything worth NOT getting 2 packs of Brad’s awesome goodies? I dunno…. ;)

With that, let’s get started!

Early Morning:

My schedule has now changed since school is officially back in session and therefore, my eating pattern will mostly likely change as well. I’m now starting my morning off with a warm tea….for this challenge, an herbal or green tea, or a lemon or ACV tea to keep it raw. To help my body get back into good health after working hard to kill this cold and for a little energy boost I opted for a green tea with a pinch of honey. It was slightly warm and worked well to ease the little pain left in my throat. 

Breakfast:

I don’t know about you, but during the summer I tend to indulge on all the seasonal fruit I can get my hands wrapped around because once it’s gone, it’s gone. I’m not one to pay $8 for a small pack of organic blueberries during the winter and watermelon, peaches and figs are nearly extinct til the coming summer..at least in my area. One of my favorites that I just cannot get enough of is watermelon. I noticed this past Saturday at the Farmer’s Market the watermelons were getting smaller and after opening one, less sweet indicating these babies were inching closer and closer to the end of their season. *Sniff* 

But until that happens officially watermelon I shall buy and watermelon I shall eat. 

This bowl was topped with a few sprigs of mint and some lime juice…too bad I could barely taste :P

Lunch:

I’ve been testing a recipe out for Manitoba Harvest’s Salad Contest and I created a simple summer salad I am quite proud of. It’s sweet, creamy, savory and oh so refreshingly, crunchy. I love every bite of satisfaction. It’s filling and loaded with hemp protein, healthy omegas and greens!

Summer Kale Slaw

By Beth Mickens

Serves 1

Salad

• 1 heaping cup of shredded kale
• Kernels from 1 small cob of corn
• 1 small carrot, julienned (3 Tbsp)
• 3 Tbsp cup of jicama, julienned
• 3 Tbsp of red bell pepper, julienned
• 6 small cherry tomatoes, halved
• 1 green onion, sliced
• 1 Tbsp of hemp seeds
• Dill, dried or fresh (optional) or favorite herb/s

Simple Dressing

• 2 Tbsp of cashews
• 1 tbsp of hemp seeds
• 1-2 Tbsp of water
• 1 tbsp of lemon juice or ACV or combo of both
• ½ - 1 tsp of raw honey (depends on how sweet your corn is. If it’s super sweet then reduce the amount of sweetener)
• Salt to taste
• Pepper

1. Toss all the salad ingredients, except for the herbs, together in a medium bowl. Set aside.
2. In a small bullet style blender, add cashews and hemp seeds. Grind into a fine powder.
3. Add remaining ingredients (only 1 Tbsp of water to start) and blend until thick and smooth adding water as needed until desired consistency is reached.
4. Add dressing to salad and lightly toss until every bit of the salad is equally dressed. Add dried dill or preferred herbs and toss gently one more time to combine.
5. Serve with an extra sprinkle of hemp seeds to garnish.

Snack:

You know I have to have my smoothies :)

Today’s green smoothie is called the Chocolate Berry Crunch. Not sure why it didn’t turn out as chocolaty as I expected but I could probably blame my crappy taste buds for that one. This cold has killed my taste buds and it’s depressing. Even though it didn’t taste exactly as I wanted, this smoothie was still yummy and fulfilling. 

Chocolate Berry Crunch

Recipe adapted from  Reboot with Joe

Makes 16 ounces 

• 1 cup spinach
• ½ cup blueberries, frozen
• ¼ cup mixed berries, frozen
• ¼ cup cherries, frozen
• ¼ cup strawberries, frozen
• ½ banana
• 1 cup coconut water
• 1-2 tbsp of raw cacao powder or cacao nibs
• 1 scoop of raw protein powder (I used hemp)
• 1 Tbsp of chia seeds

1. Blend and enjoy!

Dinner:

For some reason I wasn’t hungry…maybe because my stomach is still trying to get back to normal. This cold killed my appetite for the last few days so I can imagine how my tummy feels having to get back into digesting all this food. I did enjoy more watermelon and some of Hail Merry’s raw chocolate mint tart..which sadly tasted like nothing. Oh well. I’m just happy that my body is recovering well… I will continue to listen to it, treating it right so that in return it will provide me with a happy, long, healthy life and right now it’s saying..GO TO BED! So until tomorrow…

Oh before I go to bed, I’ll be taking another homemade flu shot. I have taken two so far since my cold started on Friday and the day after I took my shot, the worse symptoms were over. The first time I took it I was suffering from a sharp, painful sore throat that made it hard to breath and swallow. The day after, I kid you not, it was gone! My throat felt almost back to normal! 

The second time I took it my body was aching and my head was congested and felt like it was ready to just explode. I could feel the inflammation in my sinuses and ears. So I took another one and the next morning it was gone! My husband, also the individual who kindly shared his germs with me, took a flu shot when he felt the sore throat symptoms gradually getting worse and immediately felt better the next morning. He’s a believer of natural remedies and was the one who had to force me to suck down this potent yet healing concoction. Thank goodness he did. 

So if you’re ever in need of a quick remedy, take one of these and feel the inviting burn of natural healing. 

Homemade Flu Shot  

(for sore throats and inflammation due to a cold)

In a small bowl add:

• 1 large lemon juiced
• ½ - 1 tsp of raw honey
• 1 clove garlic, grated
• ½ tsp of grated ginger
• Shake of turmeric
• Shake of cayenne

1. Whisk together til well combined. Pour or strain into a shot glass and drink. Do NOT chase with water. Wait a bit before drinking any liquids to allow it to coat your throat and really work its way into your system.  
2. Bottoms up!

*Beth*