Tag Archives: Nutrition

New Motivation!

So I’ve been extra inspired lately to create new and hearty raw vegan dishes. I know a lot of my clients have major challenges to get all family members to the table eating the same dish. Some are raw, some are vegan and some are not vegetarian at all! So the timing is perfect to go on this journey with you. 

My husband has been vegan for two years and loves raw cuisine. Everyone seems to have their own path and progression and it’s been awesome seeing him raised from a parent that grew up on a dairy farm, to vegetarian, to vegan and now raw vegan! He would eat everything that was raw but still craved his morning coffee and an occasional vegan pizza. Realizing the need for a nutritional overhaul, he made the commitment to be 100% raw before doing a juice feast. Such a exciting day here! 

Nutrition and lifestyle is such a personal thing and I have found that supporting your loved ones and attempting to sneak them a raw snack here and there works wonders. Leading by example and no judgement works amazingly. With all this being said, it has pushed my creativity into overdrive and thinking outside the box to support his journey. 

I am looking forward in sharing with you new recipes and I encourage you to share your story on my blog as you may help or inspire someone else. After all, there is no wrong or right way to be raw, you’re on my site taking that first step and we are happy to support you! Have a wonderful day. 


Eat for your health, because you are worth it!-


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Tips & Tricks for Dining out RAW


 

  1. Try to select restaurants that serve fresh green salads. Vietnamese, Italian & Mexican restaurants are great place to dine.
  1. Mexican restaurants usually have homemade guacamole, salsas, pico de gallo and fresh salads.
  1. Italian restaurants have extra virgin olive oil, lemons and typically will offer “raw” vinaigrette and raw veggies.
  1. Steak restaurants are also a great choice; I know I did say “steak”! The higher end places that offer high quality a la carte everything. They typically do “made to order” vegetable sides and often you could order a side of lemons and olive oil, it’s delicious.
  1. Order double orders of salad.
  1. Drink plenty of water.
  1. Ask for extra veggies on the side or with your salad.
  1. When in doubt pack a raw bar or snack, which helps with temptation.

  1. Check menus and even call ahead to inquire about specials not listed to take the anxiety out of ordering.
  1. Order a fruit smoothie or juice to start. If you are driving to meet friends or clients make a super drink/ smoothie and drink it on the way to your destination.
  1. Inquire about cold soups, sometimes they are 100% raw.
  1. Bring a mini bottle of your own delicious raw salad dressing, you’re friends will end up wanting to try yours!
  1. A side of fresh avocado goes a long way accompanied with a fresh green salad.

  1. Bring your own raw hummus and order fresh carrots, cucumbers and celery. It travels well and can be discreetly placed on your veggie plate.

Beat the “Winter Blues” With This Quick & Easy Juice Drink

10 Minutes or less Raw Juice

What a great way to start your day or cure a case of the wintertime blues. If you are in a rainy climate as I am, you’ll especially enjoy this simple energy boosting drink!


5 to 7 Organic Carrots

I use veggie wash and a good brush, trimming off tops


Generous Handful of Parsley

Wash & trim stems


 

1/2 inch of Fresh Ginger Root

Use a spoon or veggie peeler to remove outer shell


4 Kale Stalks or Stems

I usually have bunches of Kale Stems left over which are great for adding additional vitamins and nutrients to my juice drink.

 


Place all of the above in a juicer.

Be sure to save the left over pulp for your future cracker or bread recipes!

For those of you not into raw veggie drinks, this would be a good one to start with.

The carrots are so naturally sweet that you can’t taste the kale & the parsley leaves a clean crisp finish to the drink.

 

 


Portobello Burger, Warm Mash No-tatoes & Onion Straws

Portobello Burger

Delicious almond/ buckwheat hamburger bun, served with a tart Cream sauce and topped with Heirloom Tomatoes, Onions Straws and Alfalfa Sprouts.


Portobello Steaks

Portobello(s) were marinated in Fresh Lemon juice, minced garlic, Nama shoyu and cold pressed olive oil for one hour. After marinating they were transferred to the dehydrator for 6 hours. I checked them every couple of hours and applied more marinate to keep them moist and evenly flavored.


Onion Straws

Massage 5 Onions in Date Paste, Nama Shoyu & Olive Oil. Dehydrate on texflex sheet for 24 hours, remove and transfer to mesh sheet dehydrating for another 12 hours.


Warm Mash No-tatoes

In a food processor, blend Parsnips, Jicama, fresh Garlic, Olive Oil, Nutritional Yeast, Water, Salt and Pepper. Once you achieve the consistency you’d like transfer to a glass bowl and place on the bottom shelf of the dehydrator to warm.

 

Hamburger Bun

Blend together Zucchini, Olive Oil, Garlic, Red Miso, Flax Meal, Almond Flour, Buckwheat Flour, Fresh Lemon Juice, Nutritional Yeast, Fresh Rosemary, Coriander, White Pepper, Sea Salt & Pepper.

Most of the raw hamburger/ sandwich buns we’ve had have been like little hockey pucks or terribly bland in flavor. These are so flavorful, moist and easy to bite down on. I opted to keep the skins on the Zucchini to so that I didn’t waste any of the vitamins, you could leave off which would give the bun a more golden appearance.


Onion Straws & Plating

You could really have some fun with the Onion Straws by creating some great visuals for plating.

For those parents out there, kids love these tasty onion treats and think they are onion rings! Great way to get your toddler or kids to eat these awesome cancer fighting foods.


So good they don’t know its health food!

I have never been able to get the kids to eat mushrooms. No matter how clever I am at  hiding them in a dish, my daughter finds every one and picks them out. These steaks were so flavorful that she didn’t even give it a second thought and ate it all. My Son had two helpings of the potatoes and my husband stated it was the best meal ever!


Have fun with this dish and be sure to share it with your love ones!

🙂

Enjoy!


My Favorite Acai Smoothie

Acai Immunity


1 C Frozen Blueberries

2 C Coconut Water

1 Frozen Acai packet

2- 3 Frozen Bananas

1 Vanilla Bean (inside/beans only)

Pinch of Sea Salt (optional)

This recipe is Matthew Kenney’s from his Everyday Raw book.

Place all ingredients in a high speed blender

Coconut water is a great source for electrolytes, the Blueberries & Acai are also an amazing source of vitamins & antioxidants

Lets taste test this super drink on an unsuspecting toddler

SUCCESS! No high fructose corn syrup, added sugars, artificial sweeteners or chemicals and he loves it!


Apple Buckwheat Granola

Sprouted Granola

2 C Sprouted Buckwheat Groats

2 C Raw Organic Almonds

1 C Sprouted Raw Organic Sunflower Seeds

1 C Organic Flame Raisins

¾ C Chopped Dates

2 Bananas

6 Small Apples

½ t Nutmeg

1T Ground Cinnamon

½ t Sea Salt

1 T Vanilla Extract

1 T Dried Orange Peel Granules

Sauce

2 C Dates

½ C Fresh Orange Juice

 


Two days before, soak the nuts and Buckwheat to sprout. Be sure to rinse sprouts and Buckwheat every 4 hours, keep covered, and away from any direct heat.


Core and peel all Apples then cut them into the desired size. I like to make smaller cubes.


Transfer Buckwheat, Almonds, Sunflower Seeds and Apples to a large bowl.


Cube the two Bananas and set aside, to be added later once all ingredients are incorporated.


Add Cinnamon, Vanilla, Nutmeg, Dried Orange Peel, Sea Salt and stir well.


Add Raisins and Dates then start your sauce.

In a high speed blender add the 2 C of chopped Dates and Orange Juice, blend until smooth.


Stir into the granola and then fold in Banana chunks.


Place on Dehydrator trays for 12- 16 hours at 105. This should fill 2 ½ trays.


Variations

You could add: Strawberries, Blueberries, other fruits, nuts or seeds. Have fun and make it yours. This Granola is amazing all by itself or accompanied with a Pro-biotic (vegan) Coconut Yogurt or fresh nut milk.



Garlic Corn Cakes

Nothing is better on a cold rainy Portland day than raw “comfort food”.

Below is a favorite in my house.

At the time of this photo the cake had only been on the trays for 30 min. Upon completion, they form yummy crunchy edges and the fresh corn gives them a kick.


4 C frozen or fresh Corn

2 Green Onions

1 3/4 C Zucchini

2 Cloves Garlic

1/2 t Fine Pink Himalayan or Celtic Sea Salt

1/2 t Ground Pepper

1/2 t Mustard Powder

1/2 t Nutritional Yeast

1/2 C Flax Meal


Place Zucchini in the food processor and use the shred/ grate blade attachment and set aside the 2 Cups in a large bowl.

Use fresh or frozen Organic Corn, whichever is available to you. Take 2 Cups of Corn, 1/2 Cup of Zucchini, Garlic, Salt, Nutritional Yeast and Ground Pepper, blend well in food processor.

Take the 1/2 Cup of Flax Meal and slowly add to mixture blending well.

Transfer mixture to the 2 Cups of whole Corn , 1/2 Cup of Zucchini chopped Green Onions, mix by hand.

I use a large ice cream scoop to make uniformed patties and then pat down to your desired thickness.

Dehydrate for 4 to 6 hours at 105 degrees. Once done you could top it with your favorite raw sauce. I like to top my Garlic Cakes with a Raw Chive & Sour Cream sauce.




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