Here we are again, at the start of another week! My weekend was tiring but nice. On Saturday, we decided to venture into the city and have lunch. It ended up taking much longer to get in than planned, but we made it and decided to go to one of my favorite vegetarian restaurants in Madrid, Yerbabuena. If you are ever here, I recommend it as they have much more imaginative cuisine than most other veggie places here.
To start, I had corn tortillas stuffed with veggies, guacamole, pico de gallo and nut cheese. Then, I had an enormous salad with endive, lettuce, seaweed, sprouts, avocado and more! For dessert, I had a delicious mint sorbet. The hubby had a salad to start, with black rice, tofu, avocado, sprouts, and so much more, and a creamy pea risotto for his main. I don’t have any pictures because we were sooo hungry and way too excited to tuck in!!
Anyway, today so far I have had:
a breakfast parfait of vanilla-cashew chia pudding + apricots, peaches and nectarines mixed with a bit of lucuma, hemp protein powder and cinnamon.
For lunch, I had a big plate of sliced cucumbers, rocket and lettuce with a simple pumpkin seed and garlic cream, raw burgers from this recipe at the Sunny Raw Kitchen, my sprouted falafels and a simple zucchini/flax wrap (in recipe index if you are interested!) Those burgers are delicious, and next time I will absolutely use the jalapeño, I just didn’t have any on hand this time 🙁
I worked for a bit on my yoga projects, then decided I needed something sweet. We aren’t fully stocked up on chocolate making supplies at the moment, so I winged it with this coconut oil+carob powder+goji berries+raisins+pumpkin seeds+buckwheaties+xylitol creation. Simply mixed everything together in a bowl, poured into some silicon cupcake cases and put in the freezer to set. Took all of 5 minutes from start to finish. Talk about instant gratification! I may or may not have had more than my fair share 😉
I had these with a green/nettle tea.
Today, the husband came home with some non-GMO corn pasta, so I am going to make that for dinner with a bit of tofu, broccoli greens, carrots, zucchini and garlic in a coconut-curry sauce.
With some watermelon sorbet for afters.
So, that is a day in the kitchen of this high-raw vegan, pregnant lady!
Well, I survived my yoga retreat weekend thankfully although I was exhausted at the end of it. I am noticing that I sleep more and that I really have to conserve my energy much more than before. For example, if I decide to sweep the floor AND make a meal, then I will surely need a nap after that, LOL. For some serendipitous reason, my body has been craving much more raw food. During the yoga retreat, we ate a mostly macrobiotic vegetarian diet with LOTS of bread! The portions tended to be quite small, and even though I knew it wasn’t optimal for me, I partook in the bread and felt awful for it. I guess my body is just crying out for some light detox and fresh foods. I am not going to complain, I am really enjoying it!
To me, summer means fruit! Just look at all this bounty! All organic, as well, from the Maharishi Vedic Agriculture farm here in Spain! So delicious!! Not pictured is another watermelon which I promptly ate half of and juiced the other half, a kilo of figs that had to go in the freezer immediately and about a kilo more of peaches which were really soft.
Fuji apples, limes, lemons, cantaloupe, watermelon, cherry tomatoes, apricots, nectarines, peaches, paraguayos (donut peaches), bananas and avocados.
I want to share my breakfast yesterday. I had a similar thing today, as I loved it so much! Now, the idea of buckwheat porridge isn’t new to me, but I have always been partial to oats. At the moment, oats really wreak havoc on my blood sugar (again, the joys of pregnancy!!) so I decided to give it a go.
Raw Buckwheat Porridge
- 1 cup sprouted buckwheat
- 2 tbsp. lucuma powder
- 1 tbsp. tahini
- 6 drops vanilla stevia (or 1 tbsp. other sweetener)
- 1/4 cup almond milk or water
Place everything in a food processor and process until smooth. Top with thawed frozen berries and bee pollen. (Today, I used sliced banana and chopped peaches and that was delicious too!
Today, I decided to break out one of my cookbooks, so I chose Raw Taste Sensations, from Unlimited Health Café and Shop in Amsterdam. I decided on Beetroot and Apple in Ginger Sauce and Cucumbers in Creamy Dill-Mustard Sauce. We had those two dishes for lunch along with another little side salad of beet greens, cherry tomatoes and olives in a hemp oil/lime juice dressing and some of our home-made sauerkraut and lacto-fermented pickles. I DID have a picture of our beautifully colored plate, but my camera ate it! 😛
I’ll leave you with a picture of my ginormous belly while I go sip on some more Green Chai Yogi Tea. Yum!
thanks for stopping by!
Hi there! I hope you have had a wonderful weekend. Mine has been super busy, but also extremely rewarding! As I mentioned in my last post, I gave my first raw foods workshop. It was really nice to do, but also so, so tiring. I think that more than anything that has to do with the fact that I am 8 1/2 months pregnant, LOL! I think sometimes that I truly must be crazy to take on projects like this right now, but it all turned out well in the end and I am looking forward to doing more- hopefully each time, it will get a little more polished and professional and each time I will get more interest and more people involved.
Today, I have been resting, taking it easy and sipping on iced green tea/nettle blend with lime juice. So delicious, refreshing and gives me a little energy without burning out my adrenals like coffee does.
Anyway, here is some of the things I have been eating recently:
This has been my go-to breakfast most days- super simple Banana Soft-Serve. With the heat here, I just can’t get enough cold things, it seemed. This particular day, my ice cream brekkie had 3 frozen bananas, 2 tablespoons hemp protein powder, 2 T. raw cacao powder, 1 T. Greener Grasses powder and 1 t. crystal manna powder. Seriously, who needs that dairy crap when you can have this??
Next, in order to take advantage of the summer fruit bounty, I have been making fruit sorbets *a lot* Sometimes, even twice a day! This one had frozen strawberries blended with fresh nectarines and a tiny bit of vanilla stevia. I am LOVING the organic fruit we are getting now!!
Lastly, this is a nectarine cheesecake that I made last week and have been slowly munching my way through. Hard work, I tell you! I basically adapted the recipe from Heather Pace’s mango cheesecake recipe.
For the base:
- 1 cup hazelnuts
- 1 cup dates, stoned and soaked for one hour
- pinch of cinnamon
- pinch of salt
Add all ingredients to a food processor, and process until mixture is crumbly but sticks together. Press into 7 inch springform pan.
For the filling:
- 1 cup cashews
- 3 tablespoons agave nectar or honey
- 4 tablespoons lemon juice
- 4 drops vanilla stevia (you can substitute with a combination of vanilla extract and plain stevia, or just vanilla extract and 1 tablespoon more agave or honey)
- 2 cups chopped nectarine
- 1 tablespoon lecithin
- 1/2 cup coconut oil, melted
In a blender, add all ingredients except for coconut oil and blend until smooth and creamy. Add coconut oil, and blend again. Pour over base and place in freezer for half an hour or the fridge for 2 hours in order to set.
I topped this off with a quick chocolate sauce to make it extra lush!
Magic Chocolate Sauce
1/4 cup coconut oil, melted
1/4 cup agave nectar
2 tablespoons raw cacao powder
Mix all ingredients together and pour into squeezy bottle. Now you can squeeze magic chocolate sauce to your hearts content.
Yield 1/2 cup
Enjoy! Serves about 7 people.
Lest you think all I eat is sweet foods, today I have had a BIG salad with watercress, romaine lettuce, grated carrot, cucumber, radish and apple, with a tahini lime sauce and sprinkled with a few cashews and hemp seeds.
I also had a few bits of spelt bread with mashed avocado, apple cider vinegar and ground black pepper.
Tonight, I am making a quick raw pizza with some bases left over from the last time I made it, and a sundried tomato and basil pesto that I will share tomorrow.
I’m going to leave you with a picture of myself, taken today at 34 weeks. I think that I have gained a little more weight this pregnancy than what I would have ideally liked to do, but the important thing is that I feel healthy and happy and that the tummy creature is doing well.
Here is looking forward to an awesome week!