real raw kitchen: March 2014

Thursday, March 6, 2014

RECIPE: coconut vanilla chia pudding

Energy is such a valuable commodity that food can provide and for that, I do recommend this gorgeous dish. It's packed with so many goodies, healthy fats and protein, that it is the perfect treat for a high activity lifestyle. I used to eat it all the time when I was training for races (I'm on a running hiatus right now...). Give it a try and let me know what you think!

If you wanted to, you could use maple syrup instead of dates to make it sweeter. That's an excellent option that I opted out of simply because I didn't want it too sweet ..

Coconut Vanilla Chia Pudding

Ingredients

  • 1 cup coconut milk
  • 1/4 cup chia seeds
  • 2-4 medjool dates, soaked and pitted
  • 1 teaspoon vanilla

Instructions

  • Combine everything in a high speed blender and blend until completely smooth.
  • Pour into a cup/bowl and let sit for a few minutes (the chia seeds swell and absorb the liquid)
  • Add fresh fruit, fancy toppings, or even coconut cream. Delicious.



Wednesday, March 5, 2014

What I Ate Wednesday: march 5, 2014

Eating is a serious thing in my household. I've been slacking (majorly) in the eating department for the past few months and so I've been slacking--also majorly--in this WIAW series. My appetite has been non-existent, mostly due to this thing called Life and so the fun and joy has been sucked out of my kitchen experiments. Instead, I've been eating for sustenance, mostly, hoping to glean enough calories to not pass out while driving on the freeway. As a result, I've also sucked the fun out of this post.

Sorry. Life happens. 


So, wanna know what I have been eating? This is a list of my usual suspects, lately. The neat thing about going through a hard time is that it makes me much more relate-able, because we all go through hard times, right? It also makes meal prep extremely efficient because I don't quite have the stamina to do anything that takes more than 30 minutes.. which is fantastic for YOU because I doubt many others really want to spend more than 30 minutes during their meal prep, either!


The Best Watermelon Juice. The best. No exaggeration. Go make it now.

Nutella Banana Boats. I ran some hazelnuts in a food processor until a butter was formed, then added maple syrup and cacao. Then I spread the goodness on some bananas and sprinkled crushed hazelnuts over the top. Best decision ever.

Kale Salad. I've been digging the kale lately. I've been extremely open with my relationship with kale, calling myself a failed vegan since I really despised the stuff. But you know what? Lately it's the only green I can bring myself to eat. I don't even understand it. It's the only thing I ever truly crave anymore. It's probably because my body knows it's so packed with nutrients and if I'm going to eat anything at all it might as well be this powerhouse called Kale.

Peanut Butter Banana Bars. Sadly, I actually don't have a recipe for this because it's a variation from Emily's new book (amazing .. go buy it now!). I took her peanut butter base and slathered my own chocolate frosting on it and layered some sliced bananas on top. Oh. My. Effing. Gawwdd.

Traditional Spaghetti. Noodles can be so comforting for some strange reason and so I found myself staring deep into a bowl of this delicious dish.

Vanilla Chia Pudding. The recipe will be up soon (here) but it's basically coconut milk blended with chia seeds, dates, and vanilla. I mixed in some bananas and coconut cream for added goodness.


**If you make a purchase through the Amazon recommendations I make a small percentage from the purchase at no cost to you. So cool for me, so cool for you!

Tuesday, March 4, 2014

RECIPE: the best watermelon juice

This juice rocks. Seriously. I always think it's a little presumptuous to label something as "the best" but I mean... come on. This is so good, so nourishing, so refreshing, so everything.

I think when I say "one whole watermelon" I scare people about the sugar content, though I'm not sure why that's the first thought that comes to mind. It's true, watermelon does have a high sugar content but I like to look at this holistically. I eat a fully plant-based diet, I make everything from scratch, and I use my body how it was intended to be used. I did not experience a crash in energy or blood sugar levels and I am by no means overweight. Food is fuel and I'm not sure there is ever really a reason to limit yourself from whole, nourishing foods if you're still hungry and you're relying on the Earth to supply your nutrition, in the first place.

What really peeves me (do people still use that word?!) is that many times people will question THIS but continue on eating fast food, eating packaged food loaded with weird chemicals and sodium, drinking exorbitant amounts of coffee loaded with more chemicals, and slathering on even more chemicals all in the name of "the norm". 

When did being natural become extreme??

This isn't to say that I'm an elitist and I hate anyone and everyone that doesn't abide by the laws of nature. Not at all. I'm of the belief that we should have the freedom to do our own thang and do what's best for ourselves ... watermelon juice included. 

Whoa. When did watermelon juice ever become an impromptu soap box?? Let's get down to the juice, shall we?

The Best Watermelon Juice

Ingredients

  • 1 small watermelon
  • 1 lemon
  • 1 T raw wildflower honey

Instructions

  • Scoop out the flesh of the watermelon and add to a blender. 
  • Add the remaining ingredients and blend until smooth.
  • Over a large bowl, pour the blended ingredients through a strainer to catch the remaining juice.
  • ENJOY.


Monday, March 3, 2014

RECIPE: traditional spaghetti

There is nothing quite so satisfying or fresh as a bowl of zucchini noodles. Don't believe me? That's okay. Just give this sauce a try (or this one, or this one, or this one, or this one) and you will see what I mean. A bowl of noodles can be raw AND filling AND packed with flavor. It's amazing, hits the spot, and really is just what I need: a no-fuss meal that is deeply satisfying.
Traditional Spaghetti

Ingredients 
for the noodles:
for the sauce:
  • 1 cup sun dried tomatoes (NOT in oil), soaked for a couple hours
  • 1/2 cup tomatoes, de-seeded
  • 1 clove garlic
  • 1 T olive oil (optional)
  • 1 t chili flakes (optional)
  • fresh basil, thyme, oregano, etc
  • sea salt to taste
Instructions
for the noodles:
  • Follow the instructions on your manual
  • Sprinkle with sea salt and gently mix. Set on some paper towels and allow the liquid to drain for about an hour.
  • Pat dry to remove excess liquid and salt, then they are ready to use!
for the sauce:
  • Drain the sun dried tomatoes.
  • Combine everything in a food processor and process until it is fully incorporated. 
  • Toss with the noodles and some fresh basil.
  • EAT.

**disclosure: if you purchase anything I link to you via Amazon I make a small percentage out of it at no cost to you! So cool for me, so cool for you!