3 cups of fresh Green Juice (made with my Breville). I started my morning out RIGHT! It had cucumber, celery, tomatoes, carrot, and broccoli. When I was almost finished, had about 2 gulps left, I stirred in some ground wakame.
2 ounces of fresh wheat grass. I was at Whole Foods and I started the shopping with a double shot of wheat grass. I really can’t stand the stuff, but it’s soooooo good for me. I just drink it down, make my face, and get on with it.
1Pure Bar – Trail Mix. I have really been enjoying these bars lately. I was in the middle of shopping, started getting hungry so I grabbed one of these and ate it while shopping. It was really good so I bought some more for home.
3 cups Purple Passion Smoothie. I’ve been making and drinking this for three days now. I love it. Greg loves it, too. Water, frozen blueberries, spinach, and fresh oranges (peeled) that my mom grows in her backyard.
Large bowl of Romaine lettuce topped with the homemade curry powder (I wrote about here), vinegar, Herbamere, and olive oil.
I have a day full of nutritious raw vegan food! But, before I get into that… I’m excited to share with you that Greg and I adopted a Turkey today through Farm Sanctuary. As you know, we’re vegan, so there will be no turkeys slaughtered to feed our bellies! Ever!
Her name is Daphne. :) Isn’t she so cute?!
Have you seen Thanksgiving’s toll on turkeys? It’s just awful.
Okay…. so on to my All-Raw-Organic food for today:
I made two protein drinks with Sprout Living’s new Vanilla Lucuma protein powder to have throughout the day. It’s very good! It’s the first ever vanilla protein powder that I like. Finally! And… it’s raw, vegan, and certified organic (yay!). I mixed it with water, Greener Grasses, and pumpkin spice. They also sent me their Chocolate Maca flavor to try, as well as their plain flavor. I don’t usually drink this much protein, but my postpartum hair shedding is out of control and I’m hoping some protein will help?! I also added a little extra zinc to my diet and I’m drinking organic nettle tea. (I blogged about some postpartum issues here).
Fall Delight – this is a mixture of shredded apple, pear, and carrot tossed with a handful of raisins, sprinkling of hemp seeds, 1/4 teaspoon pumpkin spice, and a small drizzle of yacon syrup.
Salad – I tossed a large salad of green leaf lettuce with segmented oranges, chopped zucchini, and chopped persimmon. I squeezed a little fresh lemon juice on top. (Persimmons are one of my favorites! Read more about my obsession here.)
Zucchini Pasta with Velvet Wine Sauce – Mmmm soooooo gooooooood. I simply spiralized some zucchini pasta with my favorite raw pasta maker, added halved grape tomatoes, minced raw olives, and Velvet Wine Sauce. Lip smackin’ delicious. I’ve written about my Velvet Wine Sauce here recently, and I shared the recipe in a limited edition of a recent email newsletter (hope you were on the list when I sent it out). If you don’t have it, it’s also available in my latest book EASY Raw Vegan Transition Recipes.
Cheezy Kale Chips from Blue Mountain Organics (I raved about them herewhere I also taught you how you can make your own). Personally, I can’t get my hands on organic red bell pepper to make my Cheezy Hemp Nacho Sauce to make my own Cheezy Hemp Nacho Kale Chips. So, in the meantime, I’m enjoying Blue Mountain Organics’ Cheezy Kale Chips.
1 Chocolate Butter Truffle
I’m using a new organic produce delivery service, Nature’s Garden Delivered. It’s my second week trying them (thank you to the commenter in a previous post who turned me on to them). I’m quite happy (I love their access to local organic food). They don’t have as much variety as Boxed Greens, but Nature’s Garden Delivered is less expensive and does a better job with their packaging (they use less plastic). They don’t deliver nationwide, but they’re available in Arizona and Georgia.
Using a paint straining bag from the hardware store (much cheaper than a nut milk bag!) to make it smooooooth!
Fruit Shake with fixins. It had sweet strawberries, ripe bananas, raw sunflower lecithin (brain power!), probiotic powder (Ejuva’s Moflora), and hemp protein powder (oops. Forgot to get the hemp in the picture). Blended with my Vita-Mix. (See my review of blenders here. Note: I’ve been using the Vita-Mix more since Kamea was born because it’s quieter.)
Double Scoop Protein Shake. This had Sun Warrior’s Protein Powder, cinnamon, nutmeg, and Greener Grasses. (I’m increasing my protein intake a bit… trying to fight the massive postpartum hair shedding although I’m not sure I can even really do anything about it. Makes me feel better for trying though.)
Salad. Fresh salad with gorgeous heirloom tomatoes, orange bell pepper, raw olives (yum!),
and Zukay’s Cucumber Mint dressing (fat-free goodness loaded with probiotics) I also had a small serving of homemade kale chips (will share details on these in an upcoming post).
Steamed orange cauliflower with black lentils (groovy lentils I found at Whole Foods and couldn’t resist). Ehem… Halloween colors for dinner. :) Although once the orange cauliflower is steamed it takes on a more yellow-ish color. Oh well. The intent was there. ;) I also added some hummus.
DESSERT! Dates with raw peanut butter! I found the raw peanut butter at Whole Foods, too. This is from Vivapura and is handcrafted from an ancient Amazon Heirloom Wild Jungle Peanut. How bad-ass is that?! The nuts are 26% protein and they’re aflatoxin-free. It was really good stuff. I would buy it again.
Holiday Chia PuddingUPDATE: Just received THESE AWESOME KALE CHIPS that I ordered last week and I have to say… they are my FAVORITE brand for organic raw vegan kale chips now. THEY’RE AWESOME! I want to eat the whole bag. Available here! (I’m also enjoying their Carob Crunch Brownie today)
Yay, we’re packing up and going to my mom’s for a little trip. It’s going to be fun and a real opportunity for Nana to bond with Kamea. But GEEZ! So much to pack – lol! So much that we need my mom to come out and help drive the stuff over to her place (stroller, stroller seat, car seat, Kamea’s rocker, big dog, clothes, laptop, work folders, dog stuff, raw foods and snacks, and much more!)
Romaine salad with carrots, apple, coconut vinegar, Herbamere salt, pepper, sprouted sunflower and pumpkin seeds, raisins, goji berries (huge salad)
Mango Green Hemp SmoothieABC Cookie (umm… okay, here’s the deal. Kamea needed a nap, like pronto. She was being a fuss-meister. She naps best when I’m with her in bed, nursing her. I was hungry and didn’t have time to make a smoothie and drink it, so I ditched the Mango Green Hemp Smoothie I had planned and grabbed an ABC Cookie.)
Carrots and raw almond butter
Frozen Banana Protein Smoothie (1 cup water, 2 frozen bananas, 2T hemp seeds and 1 scoop Sun Warrior brown rice protein powder)
UPDATE:I sent Greg to Whole Foods last night to stock up! So, today is a day full of fresh raw goodness. I made a double batch of organic kale salad with mango and sprouted sunflower seeds. I also have celery, greens, apples, red bell peppers, romaine, and more. Yum!
Remember that awesome raw recipe for a delicious sauce I told you about here? Well, I’m going to share the recipe in my next email newsletter, along with another delicious recipe that I just perfected “raw style” from one of my childhood favorites that was cooked. If you’re not signed up, be sure to do so here.
Here is my Sunday High-Raw (All Vegan and organic) food plan:
3 cups Bleh Blackberry Protein Shake This was not particularly yummy – it was bleh. The result? I plugged-n-chugged! Lol. It had blackberries, sunflower lecithin, Sun Warrior Natural Protein Powder, avocado, agave nectar, vanilla, lucuma, and green powder.
1 Goji Wonder Treat I had to have something to cover up for the bleh shake so I had one of my Goji Wonder Treats. The recipe is from my soon to be released Raw Vegan Transition book. It worked… the bleh shake was quickly forgotten. ;)
Kelp noodles with _____ Sauce I’m not a real fan of kelp noodles, but I’ve figured the trick to liking them… giving them a good rinse, then soaking them in water with a little lemon or lime juice, then rinsing again. And, finally, topping them with a rich, creamy sauce.
Hence, ____ Sauce. I made a new recipe and haven’t committed to a name yet, so I’m calling it _____ Sauce for now. And, this sauce? THE BOMB!! It was love at first taste. I was hoping to add it to my Raw Vegan Transitions book, only 6 simple ingredients, but I think I’m too late in the editing and book designing process. Therefore, I guess I’ll just have to publish it HERE on my blog. :) It’s sooooooooooooooo good! It reminds me of a cheese fondue sauce my mom used to make when I was little. Anyway… I served it over the kelp noodles with a diced organic apple.
On facebook, I was told about a different kind of noodle that is supposed to blow kelp noodles out of the water – no pun intended – lol – is that even a pun? They’re Raw Sea Spaghetti from Sirova.com. Have you had them? Do you like? I’m eager to try them.
Toast with _____ Sauce What can I say? I loved the sauce so much that I had it slathered all over some rye toast.
Romaine Lettuce with chickpeas and Olive Tahini Dressing Delicious, refreshing, and both my husband and I were licking our plates because the dressing is fantastic. Who wants that recipe?
2 teaspoons green powder with water I finally found a green powder that I feel comfortable taking while breastfeeding. I’ll blog about it this week.
Kelp noodles with _____ Sauce Another serving. Yum!
Romaine Lettuce with chickpeas and Olive Tahini Dressing
Another serving. Mmmmmm!
3 cups Banana Finesse rice milk, bananas, ice, carob and almond extract blended up
A day’s high raw, all vegan, all organic food plan – giving little Kamea lots of nutrition!
Breakfast: Ummm… 1 bite of organic dark chocolate :)
3 cups calorie packed green smoothie water, ice, spinach, lucuma powder, hemp protein powder, hemp seeds, vanilla, bananas, Sun Warrior Ormus Supergreens(update: I have read that parsley can dry up a mom’s milk supply so I’ll hold off on using too much of this; that means more for my husband and he likes it!)
1st Lunch: Curried lentils n rice n sweet potato I made red lentils with rice and sweet potato and seasoned it with curry powder and soy-free miso
2nd Lunch: Huge salad romaine, spinach, apple, cucumber, avocado, red bell pepper, balsamic vinegar, olive oil, Himalayan crystal salt