I am so proud of myself this week! I have managed for the first time in a long time to eat mostly raw! Sounds crazy for a raw food business owner, right??! But I have to be real, open and honest 🙂 I reached a point where I just felt physically bad again because here in the States, unhealthy food really is ubiquitous- it is the status quo without a doubt. The amount of planning, research and willpower that has to go into maintaining a truly healthy diet ( raw or not ) is mindboggling. Which is why I do what I do!! If I can help someone eat a little better and feel a little better by offering high quality raw snacks and food then I have done my job 🙂
And the truth is, a week in- I feel amazing!! I’ve had lots of green juices, including this one with broccoli stalk, parsley stems, green apple and lime
Raw soups, like this carrot, cashew, and Ras-al-Hanout spiced one
This smoothie with mango, banana and spinach is pretty much like the very first green smoothie I ever had so many years ago!
And I have been LOVING having different variations if Kate Magic’s Purple Mayhem for breakfast.
The basic recipe is this: 2 tbsp. mesquite powder 2 tbsp. cacao powder 1 tsp. purple corn extract Mix in bowl, then add 1 tbsp. tahini 1 tbsp. coconut nectar 1 tbsp. water Then stir in
1 cup sprouted buckwheaties
I love trying out new variations on this and if always keeps me satisfied and energized for hours!! Also, breakfast has always been one of the most challenging meals to keep interesting while doing raw because I never, ever want a smoothie first thing in the morning.
Hope you try it and enjoy it! Much love.
I am still smoothie-ing it up! Although today I also had a raw lunch. My morning smoothie was this one, and I was just blown away by how complementary these two flavors are until today! So if you have ever wondered what to do with mesquite powder, try this out.
Blueberry Mesquite Smoothie
3 frozen bananas 2 cups fresh blueberries 2 tbsp mesquite powder 1 tbsp lucuma powder (optional) 1 tsp purple corn extract (optional) 1 tbsp Vitamineral Green (or other green powder, chlorella, Spirulina, etc.)
2 cups coconut water
Blend and serve! Makes 2 large servings.
Last weekend, I realized that I had tons of almond and hazelnut pulp stored in my freezer. And I also really wanted cake. So I defrosted the pulp and got to work creating! And here are the fruits of my labor:
First I set to work on a Carrot Cake.
Horrible pic but delicious cake 🙂 This is made with hazelnut milk pulp, carrot pulp, date past, lucuma, coconut oi and spices and topped with an amazing cashew white chocolate coating.
And then I decided I also wanted a choccie cake!
This one is made with almond pulp, cacao nibs, carob powder, lucuma, purple corn and cacao butter. I think the topping is the same one I used for the carrot cake but with some ground cacao nibs and a bit of chaga powder as well.
And if that wasn’t enough, last week when I placed an order with Raw Living to stock up on my favorite Sunwarrior protein powder, I also bought a mini Quantum Cake made by the delightful Kate Magic.
Anyone wanna pop round for some raspberry leaf/nettle tea and some cake?? 🙂
Buddha loves cake, a photo by DivineMissEm on Flickr.
I am so proud of this cake! I have finally cracked the code on making raw cakes without loads of heavy nuts. It is raw, vegan, totally gluten-free and nut-free.
It’s a seriously dark chocolate base, super dense and creamy with a crunchy white chocolate and purple corn icing.
The other day, I had a massive raw chocolate making session and I came up with:
Mulberry Crunch Chocolates:
raw organic chocolate with white mulberries and buckwheaties, sweetened with local honey!
And then these Chicha Chocolates:
Raw, organic white chocolate with purple corn extract, pineapple and spices, sweetened with agave nectar.
Today, my oatmeal came out fantastic, so I thought I would share the recipe here:
2/3 cup rolled oats
1 c water (or you could always use a nut milk to make it richer!)
1 tsp chaga powder
.5 tsp tulsi/holy basil extract
1 tsp purple corn extract
dash of cinnamon
Let simmer for a few minutes and when the oats are tender, top with:
5 sliced strawberries
1 tbsp almond butter
1 tbsp agave nectar