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 - October Edition: Day 1 - Raw Nachos/Tacos to Satisfy ALL Tastebuds

Its been a while since I’ve fully completed a raw challenge let alone posted about it! This year has been QUITE the busy one and while I enjoy being busy, I tend to slack on my health in the process. The last few months I’ve been focusing on me and what makes me happy. Spending time with my husband and daughter, enjoying some awesome new adventures such as hiking Old Rag Mountain, and planning my garden just to name a few. It’s been enjoyable but I miss writing posts about yummy foods and recipes so I figured what better way to get back into the groove of things then with my favorite raw challenge: Brad’s 7 Day Raw Challenge!

I miss this challenge and my body misses it too! So why wait! Who’s ready!?

Early Morning:

I finally started incorporating warm lemon water or warm ACV teas into my morning regimen. As I stated, I’ve sort of fallen off the health wagon and didn’t realize how great I feel when I drink my morning jump starter until I started the habit a little over a week ago. It sets my day just right. My system feels alive, rehydrated and ready for breakfast 30 minutes later. Why did I stop this!?

Breakfast:

I’m once again following Simple Green Smoothie’s 30 Day Smoothie Challenge and I’m loving the recipes this go around. This week is about low-fructose fruit smoothies which is perfect considering I’m a bit of a sugar addict. I’m hoping during this challenge I can break away from the growing sweet tooth I’ve developed over the last month.

Southern Swiss

By Simple Green Smoothies

Makes 16 ounces

•  ½ cup swiss chard*
• 1 cup kale*
• 1 cup water
•  ½ cup peaches, frozen
•  ½ cup strawberries, frozen
• 1 Tbsp coconut water

1. Blend the greens, water and coconut oil together until smooth.
2. Add the fruit and blend until smooth.
3. Sip and enjoy!

**I used romaine instead of dark greens due to the lack of produce I have on hand this week. Our move has forced us to shop at Wegmans at least twice a month and not to hate on them, but they carry little local and barely any organic produce! It’s a nightmare!

Snack:

My kombucha cravings are back! MTO’s is no doubt the BEST! Raspberry today!

Lunch:

Talking about busy, work has been crazy! So much so that when I work from home I barely have time to make lunch sometimes. Today I forced myself to take an hour and whip up a delicious meal. My belly was growling louder than a grizzly and I had the hangry attitude to prove it. Eating was a necessity!

My husband was begging for me to make some guacamole so I decided to go ahead and whip up some raw nachos/tacos. I had found jicama to be the perfect raw chip alternative when craving for something crunchy that can be whipped up quickly and requires no dehydration.  It serves as the perfect dip scooper too!

This nacho/taco salad is a beautiful layer of jicama chips, lettuce, chipotle salsa , guacamole and creamy hemp sour cream. It’s both refreshing and warming thanks to the spices in the salsa, and completely satisfying thanks to the healthy fats in the avocado and hemp. Once you try this dish you’ll realize corn chips and cheese are just an option….

Are you shocked this Mexican addicts first savory dish is well, Mexican inspired? Of course not..

Jicama Nachos with 

Chipotle Salsa, Guacamole and Sour Hemp Cream.

Recipe by Beth Mickens

• 1 medium sized jicama, peeled and sliced thick for chips or thinly for tacos
• ½ cup shredded lettuce
• ½ cup chopped tomatoes (I used cherry tomatoes, quartered)
• ¼ small red bell pepper, diced
• 1-2 Tbsp sliced green onions
• 1 Tbsp of chopped cilantro
• Dash of chipotle
• Dash of cumin
• Dash of salt
• Guacamole (find my favorite recipe here)
• 2 Tbsp hemp seeds
• ½ Tbsp raw apple cider vinegar
• 1 tsp maple syrup
• 2 Tbsp water
• Dash of salt

1. As instructed, peel and slice the jicama to desired thickness. Thick for chips, thin for foldable tacos.
2. In a small bowl combine the tomatoes, bell pepper, green onions, cilantro, chipotle, cumin and salt. Toss to combine, then set aside til ready to use.
3. In a small personal blender add the hemp seeds, apple cider vinegar, maple syrup, water and salt. Blend until smooth.
4. To assemble, on a plate lay out 5-7 slices of jicama.
5. Pile the lettuce in the middle.
6. Top the lettuce with the salsa, then the guacamole, and finally drizzle with sour hemp cream.
7. Top with a few raw spicy pepitas if you prefer.

Dinner:

Since dinner was so late I ended up snacking on dates, raw almond butter and apples. Yumm!

Day 1 is in the bag!

*Beth*

Marinated Mushrooms

Marinated Mushrooms

Lately, I have been enjoying fresh salads for lunch.  I love to experiment with different dressings and new flavor combinations.  However, when I pack salads to take to work I usually omit one of my favorite ingredients:  mushrooms.  When I make salads at home, I frequently omit a dressing and simply top my greens with sauteed shallots and mushrooms.  However, sauteed mushrooms don't pack well, and I find that unseasoned raw mushrooms lack the complexity and rich flavor of sauteed mushrooms. 

Recently I realized that I could create a mushroom topping that holds its flavor and texture by simply marinating the mushrooms.  I approached the recipe in the same way I create a dressing:  start with an oil, add a sour liquid (vinegar, lemon juice, etc), throw in some herbs, a pinch of salt and a hint of sweet.  I then amplified the flavor with onion, garlic and mustard.  The result is a sweet and tangy marinade that results in both a flavorful salad topping as well as the salad dressing.  Delicious!

Marinated Mushrooms

Ingredients:

·      8 oz sliced Button Mushrooms

·      2 T Extra Virgin Olive Oil

·      2 T White Balsamic Vinegar

·      2 T Fresh Basil

·      2 T Fresh Parsley

·      2 Medium Cloves Garlic

·      ¼ Medium Red Onion

·      ¼ t Mustard Powder

·      2 pinches stevia

·      2 pinches salt

Method:

1. Place all ingredients except mushrooms in blender
2. Blend until coarsely chopped
3.  Mix in with mushrooms
4. Let marinate several hours or overnight 

~Grace Geiger

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