Monday, November 30, 2009
Friday, November 27, 2009
For Thanksgiving last year, I made six entrees and two desserts, all from scratch (what was I thinking?). You can read all about it here:
This year, I had NO desire to make a Thanksgiving meal from scratch. I do want to do a raw Christmas, and I'm planning that dinner now. But I was not feeling cooking, raw or not, on Turkey Day. Instead, I ordered a platter from the Yabba Pot in Baltimore. My family got to enjoy:
Vegan Turkee with Mushroom Gravy
Cornbread Stuffing Queens Greens
Mashed Sweet Potatoes…with crushed Pineapples and Coconut milk
Orange Mint Cranberry Sauce – from scratch!
Vegan Mac and Cheese
String Beans Almondine
And Ayoluwa and Shanelle looked so pretty that I had to take a picture of them. They were kind enough to say "cheese" even while the place was busy! Thanks, ladies!This is Raymond at the restaurant with me. He could not WAIT to eat, so I let him try the food before we left to come back home.
So what did I eat? I mostly drank during the day. I wanted to keep my body light. I've been drinking smoothies from Green Smoothie Revolution. I asked Victoria Boutenko if it was okay to blog about my working through that book, as I am doing with Light Eating for Survival. She said "sure." But unlike LEFS, I won't be posting the recipes. I'll be sharing my experiences in terms of how I'm feeling, weight loss, etc., as I drink the smoothies. My favorite so far is Cilantro Sparkle. It's supposed to be a green pudding of cilantro, mango, and orange. Mine was more like a smoothie and it was fan-tas-tic. I like anything with cilantro in it anyway. Another hit is the Applesauce. I got Raymond to eat it, and that's his new breakfast.
One thing I've noticed is that I crave green drinks. Even if a smoothie or juice does not call for greens, I'll drop a few in there anyway.
4 oz carrot
2 oz celery
1 oz beet
1 oz wheatgrass
4 oz comfrey leaves, parsley, spinach, celery
6 oz apple
mint to taste
2 stalks celery
Simple Alfalfa Sprout Cocktail
1 cup alfalfa sprouts
1 1/2 cups pineapple juice
High Iron Smoothie
2 cups apple juice
1/2 cup raisins soaked in apple juice
3 tablespoons nutritional yeast
1 tablespoon lecithin (optional)
1/2 sesame seeds (optional)
Blend in a blender!
1 cup alfalfa sprouts1
Blend in a blender!
1 part carrot
1 part apple
1/4 part beet
1/8 part wheatgrass
3 comfrey leaves
1 quart carrot juice
8 oz any green juice
1 oz celery
1 fresh tomato
handful of parsley
kelp and cayenne to taste (optional)
2 oz wheatgrass
2 oz rejuvelac
1 oz wheatgrass
3 oz pineapple
Up next: the winner of Easy Raw Holidays!
Tuesday, November 24, 2009
(All photos copyright www.KristensRaw.com)
- If the winner lives in the continental US, that person receives the print version. If the winner lives outside of that area, that person wins the ebook version.
- Leave a comment at the end of this post. Answer the question: “What is your favorite holiday food (raw or not)?"
- Leave a workable email address (important)
- Post your comment by 11:59pm EST, Sunday, November 29, 2009.
- I will pick the winner at random. The winner will receive an email from me on Monday, November 30, 2009. I will announce the winner on The Raw Mocha Angel blog on that same day.
Thank you to everyone who entered. I had 36 entrants, which is a record for my blog. The Raw Mocha Angel's 2-year anniversary celebration continues with another giveaway tomorrow.
Tuesday, November 17, 2009
You all inspire me. I read all of your emails and posts. I feel all love coming from my readers and I truly, truly appreciate every one of you. As thanks, more awesome giveaways are coming in November and December. Check back often. If you're a subscriber, be sure to open the emails, because you never know what you might win :-).
Thank you all.
Saturday, November 14, 2009
The popularity of green smoothies can be credited to one woman: Victoria Boutenko.
She, her husband, and two of their children all became raw vegans in 1994 because of their serious health challenges. Since then, Boutenko has chronicled her family’s experiences, and helped millions of people (I’m one of them) in the process in books like Raw Family: A True Story of Awakening, Raw Family Signature Dishes, 12 Steps to Raw Foods, and Green for Life.
Anyone who is suffering medically, from anything, should read Raw Family. It is a powerful testament to a mother’s love and determination to heal her family. (www.rawfamily.com)
Green Smoothie Revolution is a follow-up to Green for Life, a serious scholarly effort heavy on research and science, short on recipes. Anyone skeptical about green smoothie benefits should read that one first.
In fifty-six pages of Part One of Green Smoothie Revolution, Boutenko takes the reader by the hand. Boutenko brings the ample research she is known for. She pulls in a chemist and a chemical engineer in the Smoothie vs. Juicing chapter, but keeps the tone conversational. You may not think that reading about how humans and chimps share 99.4% of the same genes is exciting, but it is! Boutenko has unlocked the missing component in human nutrition, and figured out a way to make greens, edible weeds, herbs, and sprouts palatable.
Her passion for healing is clear. In the chapter, Greens, the Key Ingredient in Human Nutrition, she writes: “Today, as we continue to increase the amount of processed foods in our diets, the level of public health is falling so quickly we can observe the dramatic plunge even in the course of one generation.” Boutenko compares the health of her generation of middle schoolers (she’s 54 now) and the health of middle school-age children now. The comparison was stark. It made me think about my own children, their peers, and their health. And there is a chapter dedicated to smoothies for children. (Make them a little sweeter!) Children get 23 recipes just for them!
There’s Smoothies for Beginners (for the new palate); Supergreen Smoothies (lots of wild edibles); Green Smoothies for Adventurous Souls (exotic, luscious smoothies); Savory Green Smoothies and Soups; Green Puddings, and Green Smoothies for Children, Pets, and Body Care.
In the Appendix, the amazing weight loss story of Clent Manich is documented by Clent and his doctor, Miven Donato, PT, DC. Clent came to Dr. Donato weighing 391 pounds, suffering from Type -2 diabetes, lower back pain, and sciatica. Clent is honest about his weight loss stops and starts. His transformation truly began when he added green smoothies and cut out animal products. You can’t help but be inspired by Clent Manich's testimony.
Victoria is worthy of a Nobel Peace Prize. Her solution to great health is a simple one. With all the back-and-forth about Health Care Reform, all you need is a blender, greens, fruits, and water. Blend them up to create your own Health Care Reform. Go buy your copy of Green Smoothie Revolution TODAY.
10+ out of 10 Mocha Angels.
- Leave a comment at the end of this post. Answer the question: “What is your favorite smoothie?”
- Post your comment by 11:59pm EST, Monday, November 23, 2009.
- I will pick the winner at random. The winner will receive an email from me on Tuesday, November 24, 2009. I will announce the winner on The Raw Mocha Angel blog on that same day.
- Good luck!
Wednesday, November 11, 2009
Here's some things I've made or tried recently. There's no rhyme nor reason. Just sharing because they were all delicious!
Raw Apple Crisp Redux 2
From my Raw Mocha Angel Class: I've shared this on the blog before. Winners must be shared often :-).
8 apples cubed & peeled
½ cup agave nectar
1 teaspoon cinnamon
Pinch to ¼ teaspoon cardamom
2 teaspoons vanilla extract
Mix the spices together and pour over the apples. Let marinate for 30 minutes to an hour.
4 cups of cashews
2 teaspoon vanilla extract
4 tablespoons agave nectar
Water JUST TO THE TOP of the cashews.
Blend until smooth. You want it creamy and THICK.
Top the apples with your favorite raw granola. Put the icing on top of that and you've got one heck of a dessert.
This is from Byrant Terry's Vegan Soul Kitchen, which I will review this month. What I loved was the apple vinaigrette. I'd never tasted one before. It's a versatile salad dressing that can also go with an leafy green. Will share more along with the review!
Apple Maple Filling
½ cup raw coconut butter
8 cups peeled, cored and sliced
Granny Smith apples
½ cup organic maple syrup
cinnamon for dusting
Place coconut butter and maple syrup in your food processor and process until smooth. Add apples and pulse chop 6-7 times. Place filling inside and roll up. Dust with cinnamon.
Up next: Book review + giveaway!
Monday, November 2, 2009
This sushi is one I adapted from Raw Food Life Force Energy by Natalia Rose. I used to eat traditional sushi at least twice a week before I had my children. It was the closest food to Heaven, in my opinion.
When I was eating fish, my favorite was the California Roll with cream cheese. Last year, I had a sweet potato roll, strictly vegan, that was the best bite of sushi I've ever eaten. I have no idea how that roll was made, but if I ever figure it out, I will share it!
The base of the roll is parsnip. It's a root vegetable that looks like a carrot, minus the orange color. It holds together far better than cauliflower, my former rice substitute. I'll be using parsnip from now on.
I mixed the parsnip, ground in a food processor, with a blend of garlic, ginger, soy sauce, and maple syrup. I don't have the exact measurement down yet, but will share when I do.
Above the parsnip are avocado, carrot, cucumber, and cilantro.
The "cheese" on top is from Recipes Made with Love by Jodi Allen.
I cut the recipe in half. Below is the original recipe.
3 1/2 cups soaked (for at least 6 hrs) cashews
1 cup diced onions
almond milk (enough to moisten)
splash of apple cider vinegar
sea salt to taste
Blend in food processor until creamy
Place a wide piece of lettuce on top to hold everything together as you roll up the sheet of nori. That's the easiest way to roll up your sushi if you don't have a sushi mat. Slice, and enjoy with your favorite dip! They are delicious!