We are a family who loves to travel, and our most recent epic road trip took us to Michigan. But, travel can wreak havoc on anyone’s best attempts to eat healthy. Not always. Check out my post below where I show how we traveled across the country while (almost exclusively) staying on our Real Food Foodie Lifestyle (i.e., we ate really healthy in spite of being on the road). It meant extra work, which isn’t always the thing you want to do after a day of being in the car, but I’m simply not willing to eat crap food which is most often what’s served in restaurants.
Summer is one of my favorite times to dive into fresh and bright salads so I can go about my day feeling light. This Grapefruit-Jicama Salad with Creamy Avocado is a delightful experience perfect for just that. Crisp jicama and celery along with juicy grapefruit and creamy avocado. Need I say more?
Grapefruit-Jicama Salad with Creamy Avocado
Yield 2 servings
The Salad Base
- 2 tablespoons raw honey
- 2 tablespoons fresh lime juice (or lemon juice)
- 1 small jicama, peeled and cut julienne-style
- 2 red or pink grapefruit (or 3 oranges), peeled, white pith removed, seeded, and cut into segments
- 1/2 cup celery, chopped
- Whisk together the honey and lime juice, and set aside.
- Toss the remaining ingredients in a bowl. Add the honey mixture and toss to coat.
- Plate the salad mixture, reserving any leftover honey mixture that is in the bowl.
The Creamy Avocado
- Leftover honey mixture (from the salad base)
- 1 avocado, pitted and peeled
- 2 tablespoons raw macadamia nut oil (or raw olive oil)
- 1 tablespoon filtered water (or more)
- 1/4 cup fresh lime juice
- 1/4 teaspoon sea salt, more to taste
- pinch black pepper, more to taste
- Blend all of the ingredients until smooth. Serve over the Grapefruit-Jicama Salad.
- Recipe: Wild-Caught Sweet-n-Sassy Sockeye Salmon on Salad w Honey Avocado Mustard Dressing
- Strawberry Lemon Zest Cream Over Apples and Bananas
- Most Requested Dressing – One Of My Best. Recipe.
- Cucumber Avocado Boats – Perfect Raw Food Summer Snack
- Simply Vinaigrette and Salad (Raw Vegan Paleo Gluten Free Recipe)
It’s time for a raw plant based recipe today. A fun one, too. Even though I eat a diet rich in high quality animal products, it doesn’t mean I don’t make my family raw plant-based recipes, too. I find value in raw vegan recipes for their diversity to my family’s diet and the phtyo-nutrients they offer. Whole-food, plant-based recipes have a place in all diets although I no longer subscribe to a 100% plant based diet anymore for us.
Apart from the soaking time of the sunflower seeds, this recipe can be whipped up in no time flat – that’s my kind of recipe. Or, use Go Raw sunflower seeds which are already sprouted and it’ll take even less effort. The texture of the final recipe will have some crunch since the seeds won’t be soaked but that’s totally cool, too.
Easy Stuffed Peppers (Gluten Free. Raw Vegan. Paleo.)
Yield 2 servings
- 3⁄4 cup raw organic sunflower seeds
- 1⁄2 cup chopped celery
- 2 tablespoons organic flax meal
- 1 1⁄2 teaspoons minced fresh chives
- 1 teaspoon fresh lime juice
- 1⁄4 teaspoon himalayan crystal salt (or perhaps less, if using already salted seeds like these)
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon chipotle powder
- dash of freshly ground pepper
- 2 medium to large organic red, orange, or yellow bell peppers
- Put the sunflower seeds in a bowl and add filtered water to cover by about 1 inch. Let them soak at room temperature for 6 to 8 hours, or overnight if that’s easier. Drain the sunflower seeds and rinse. Remember, if you use already soaked and sprouted raw sunflower seeds like Go Raw’s then you can skip this step.
- In a food processor, combine the sunflower seeds with celery, flax meal, chives, lime juice, salt, garlic powder, and pepper. Process the mixture until it’s a lightly coarse texture.
- Cut the top off each bell pepper, including the stem, and pull out the seeds. Stuff the bell peppers with the sunflower seed mixture. Serve immediately.
Green juice is the stuff of life! I love the way that each and every sip makes me feel alive and gives me that extra oompf for the day. Just think about how much awesome nutrition you’re giving your body with fresh organic green juice – vitamins, minerals, phytonutrients, and good ol’ magic love. Hhmmmm… that’s the stuff of life!
I love making a big batch of green juice for the day – which can be done with the Hurom, in my opinion, because it’s a slow juicer. This means that it oxidizes at a slower rate than it would with a juicer like the Breville (don’t get me wrong though, I like my Breville… but that’s for juice you make and drink within 15 minutes of making it for the most nutrition). With the Hurom, I can make 2 quarts of juice (or more) so I can drink some and store some for the day. My juice here had loads of fresh-n-simple organic ingredients: cucumbers, celery, and grape tomatoes. That’s it –> SOOOO good.
If you haven’t yet, you might like to check out my video here, where I discuss the different aspects of the Hurom, Breville, and Green Star juicers.
- Organic Green Juice – Refreshing, Hydrating, Delicious!
- My Favorite Juicers: Green Star & Breville
- Updated Juicer Review – My Newest Juicer – Perfect For A Busy Mama
- New Juicer Comparison (video)- Green Star vs Breville vs Hurom
- Top Gun Inspired Juicer Purchase: “I Feel The Need… The Need For Speed.”
Today’s blog post is a bit random, but I had a mix of things to share… so here we go!
Looking for new walking scenery? Tired of your usual path? Want some inspiration? Then check out this cool site here. Just type in your address and see the different walking options that surround you. It’s really great!
Raw Breakfast-in-Bed is my next class – Sept. 27 at Whole Foods. The class is already filling up so if you’re interested in joining us for delicious raw vegan food and a really FUN time, then reserve your seat now by registering here. (This is one of my favorite classes!)
Celery. I thought I’d shed some love on celery because it’s usually in my Plant Blood recipes and definitely worthy of praise. When you put celery in your Plant Blood, then you’re getting all kinds of vitamins and minerals (vitamin A – the darker the green, the higher the amount; vitamins C, B1, B2, and B6; calcium; magnesium; iron; phosphorous; fiber; folate; manganese; potassium & sodium – important for regulating fluid balance). Overall, celery is also shown to help lower cholesterol and may be useful in preventing cancer. I’ve also read that celery has a reputation for being an aphrodisiac. hhmmm…. any of you find this to be true? ;)
Here are two of my favorite Plant Blood combinations:
1. celery, carrot
2. celery, cucumber, zucchini, kale
And, speaking of fresh produce for Plant Blood… I wanted to talk about bugs. There are times that I find a bug here and there on my produce. Now, I’m not typically a bug huggin’ gal. I pretty much freak out at the site of most of them (you know the kind I’m talking about – creepy crawlies – eeeeek!). BUT, when I see a bug on my organic produce, I can’t help but feel a little relief because that means my produce is really free of pesticides. For that, I can celebrate bugs.
Update! I just checked out my recipes in VegNews magazine… I’m totally stoked to be a two-time winner. Whoo-hoo! Happy dance going on right now!
Daily Conversation Question:
Which celebrity would you most like to see in person?