How is this for breakfast? Kiwi, pineapple, cucumber, carrots, strawberry, lime. Very slightly sour, light and refreshing, vitamin C, A, B, potassium and fiber-rich, hydrating and nourishing. Ready for today’s 10k!
Well now that you’ve completed a work out, don’t you deserve a sweet treat to refuel, speed up recovery, and give an electrolyte kick?
I made some blueberry sauce from 2 cups of blueberries, flaxseed, and a tiny bit of almond milk, and covered with it one banana,then sprinkled coconut on top. Very satisfactory!
I love Manhattan. No matter how many times I visit, it never gets boring, it’s never the same.
During this weekend’s trip to he Big Apple, I was given the idea to make my own frozen, raw, vegan desserts from a raw chef at a small vegan cafe near Central park.
I took 2 mangoes and 1/4 papaya and blended them with 1 1/2 cup of almond milk and 1 cup of water. You need the sugary, thick consistency of the juice to use as the “glue” for your Popsicles. I chopped up pears, strawberries, kiwi, and pineapple, and added blueberries, then placed the bits of fruit in a muffin pan and poured the mango papaya juice in each. You can anchor the Popsicle sticks in the chunks of fruit, then put in the freezer for about 1 hour.
Aren’t they beautiful? Not only are you enjoying the perfect summer dessert, but also getting great nutrients out of it!
In this blog, I have put strong emphasis on the consumption not simple of vegan foods, but, with small exceptions–of a raw vegan diet. Of course, this has its exceptions, be it for diversity or nutritional advantage (i.e., better absorption of micronutrients in steamed or boiled carrots and asparagus). So why the insistence on eating raw? Isn’t this restrictive and is it a fad?
Well. Let me start wit the first of the aforementioned concerns: eating raw is restrictive. But is it? The primary arguments to advance this view are most commonly related to cravings or satiety. And since the average diet consists at least somewhat of cooked or processed foods, be it vegan or not, our taste and notion of food has long been associated with this sort of modifying food ingredients. What we forget, however, is that processing, weather through exposure to heat, chemicals, what have you, alters the texture, flavor, or color of foods by altering their structure. Of course, this does not happen without alteration and frequent loss of nutrients, changes in digestability (hence nutritious value), among others. Wat this means is that, in 9 out of 10 cases, you lose nutrients by processing foods. And although feeding your body cooked meals will leave you feeling full, it will also frequently leave you feeling malnourished–you will be lacking some of the necessary nutrients that you did not consume with modified foods. This, among other factors, gives birth to cravings. Craving particular flavors or foods can be indicative of the underlying causes of cravings (and there are plenty). One way to avoid perpetuating the cycle of introducing impoverished nutrition sources only to create cravings which are in turn temporarily satisfied (but in the long term–exacerbated) by similarly inadequate foods is to consume intact, raw, unaltered, and diverse ingredients.
Of course, this might just be a whim of mine, a preference. Or not? See this comprehensive review and summary of multiple studies (check out the list of references, too!)of the advantages of eating raw (and vegan ;)).
Food for thought!
Have I convinced you? After reading this wonderful article, mix 2 cups of spinach with 2 cups of mixed berries, add one fresh cucumber, a tiny bit of almond milk, and enjoy a soury, very refreshing end of the day drink :).
Tonight I created a magnificent, lemony, potassium-copper-manganese-Thiamine-Folate-protein-fiber-iron-vitamin C spread with olives.
I have seen this spread commercially distributed and massively altered with preservatives, an excess of water and sodium, and citric acid, and made wildly more expensive for the tiny, modified, processed and no longer wondrous yet much less nutritionally diverse product you get.
In other words, I made some crazy good hummus.
I wanted to make hummus that combines multiple flavors I love enjoying at once, but have not found in any store, by any brand. I wanted to create kalamata olive hummus. But I also wanted a black bean hummus. However, I was also craving a lemony, peppery hummus. There was no way I could get it all without spending perhaps over 15 dollars on more on hummus spreads alone.
But I love the sixpence idea, and I love the idea of being a vegan glutton. And a glutton gets it all.
1 large can of chickpeas
1 1/2 lemons
2 tbsp of garlic
2 cups of black beans
1 cup of kalamata olives
1 cup of capers
2 roasted green peppers
2 tbsp of freshly ground black pepper
1 tbsp of olive oil
Blend blend blend.
Just like I wanted it: a magnificent, lemony, potassium-copper-manganese-Thiamine-Folate-protein-fiber-iron-vitamin C spread with olives.
Cost: 3.50. Volume: about 3 of those in-store containers of hummus, sold at 3:50+ each.
Good morning. It’s an excellent feeling to wake up after 9 hours of much needed sleep. Now that I’ve attended to my motherly duties (having walked my fur child), I’m enjoying a refreshing summer breakfast.
What you need:
1 cup of blackberries
1 cup of blueberries
1 cup or more of strawberries
1/2 cup of flaxseed
the juice from 1/2 lime (you can use 1 whole lime if you can handle the bitterness).
Bled, mostly using the pulse function for crushing ice–frozen berries can be tough on your blender, so give it time. You could add a splash of water if the liquid makes the mixture blend more easily.
Enjoy your super refreshing breakfast–just beware of the brain freeze :)!
This soup is about as simple as they come, and takes about 15 minutes total to prepare. Yet, it is astonishingly tasty and very filling. Finally, it is very affordable to make.
All you need are:
3 medium to large potatoes;
about 10 stems (stems?) of asparagus;
salt and pepper;
A tea spoon of olive oil.
Whether you add a splash of almond milk to the final mix is entirely up to you. The soup is just as wonderful without it.
Place the potatoes and asparagus in a large enough pot and boil until the veggies are soft.
Remove from the fire, drain from the water, and place in a separate dish to cool off or wash with cool water.
Place everything in a blender. Add salt and pepper to taste, a tsp of olive oil, and, if you feel like it, about 2 tablespoons of almond milk. Blend well until you reach a thick but very creamy consistency.
Place this beauty in a bowl and enjoy on its own or with some vegan croutons or crackers. It is SO delicious!
This makes 4 servings, unless you are starved (like me today, I had no time to eat!!). Then it’s about 2.
Boiling the asparagus actually helps with the release and digestion of nutrients from it. Like carrots, asparagus has very thick, indigestible cellulose, which prevents the fill absorption of vitamins. Asparagus is an excellent source of sodium, fiber, protein, and vitamins B6, A, and C. It contains Zinc, Magnesium, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Niacin, Folate, Iron, Phosphorus, Potassium, Copper, Manganese and Selenium, and is a decent source of carbohydrates.
Potatoes, although mostly known for being carb-rich, are also a great source of vitamins C, B6, Copper, and Potassium.