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
I’m still pregnant and still loving it. I had my non-stress test yesterday with my midwife, and my baby is happy and healthy. Last night we met up with our friends Malynda (vegan fitness goddess) and Robert Cheeke (vegan body builder). You can read about it over on my Green Mommy Blog.
Here are my awesome eats for today. (The shake recipe below is so amazing. So delicious. One of my summer favorites now for sure!)
Magnesium powder in hot water As you can read on the Green Mommy Blog link posted above, I was in need of some magnesium today. My calf is still sore as I write this, but I’m taking it easy.
Cukes on Ice I juiced 2 fresh organic cucumbers using my Breville juicer and served it on ice. Delish!
Chipotle Veggie Bowl My husband brought me lunch so that I could take some time off from the kitchen. I had the veggie bowl, but it’s done up “Kristen semi-raw style.” I have them put a tiny amount of rice in the bowl, topped with two scoops of black beans (getting my protein), and that is topped with guacamole (healthy raw fats and nutrients). I usually skip their salsas since they’re loaded with sodium. Instead, I add my own fresh chopped organic romaine lettuce (and organic tomatoes if I have them), and I sometimes add a little bit of vegan Daiya cheddar cheese. By loading on the guacamole, lettuce, and tomatoes, it gives this dish a nice “raw” edge to it.
Organic Blueberries (6 oz) Watermelon and blueberries are my favorite fruits. They are both things that I can eat all day long (not together, of course… gotta pay attention to that important food combining rule of not mixing melons with anything else. That’s usually the only food combining rule I follow. ;)
Wakame chugged down with water I keep a supply of this wakame and every few days or so I take a spoonful of it with water. I quite enjoy it this way… salty without having me experience much fishy-ness since I don’t chew it.
According to Navitas Naturals’ website:
One of the most hearty vegetables of the sea, wakame is in fact an algae that is amongst the oldest living species on Earth. This sea green has been used extensively in traditional Japanese, Chinese, and Korean cuisine as an important health food and key component of Eastern medicine for centuries.
Wakame’s salty taste is not simply “salt” – rather, it is a balanced combination of essential organic minerals including iron, calcium, and magnesium, alongside valuable trace minerals as well. Additionally, wakame well known for its detoxifying antioxidants, Omega 3 fatty acids (in the form of Eicospentaenoic acid), and body-building vegetable proteins. Wakame also provides many vitamins like vitamin C and much of the B spectrum, and serves as an excellent source of both soluble and insoluble fiber.
Berry Lip Luscious Smoothie (3 cups) This smoothie is mega super duper massively delicious. I can’t say enough about it. I’m in love! The recipe yields a quart, but I only had 3 cups of it because I saved some for Greg. He loved it, too! The smoothie is filled with huge antioxidants, fiber, protein, and all things good for the body. If you’re looking for an awesome protein smoothie that is brimming with nutrition, then THIS is the answer.
Berry Lip Luscious Smoothie Recipe by Kristen Suzanne of KristensRaw.com Yield 1 quart
Blend it all up and enjoy. * I am loving Body Ecology’s RAW ORGANIC young Thai coconut water that I get in the freezer section from Whole Foods Market. It’s delicious, convenient, and healthy! You can read a little more about it here.
Organic Watermelon (lots)
Mulberry Kiwi Kale Salad I made a simple massaged kale salad topped with hemp seeds, mulberries, and kiwi (the vitamin C in the mulberries and kiwi helps my body absorb the iron in the kale much more efficiently).
If I’m up late tonight and find that I’m hungry, I’m sure I’ll raid the refrigerator for more watermelon or other fruit (I have apples and bananas that need eating).
I woke up today with my food planned. Sometimes when I can’t fall asleep (like last night – we bought a new vacuum, and I HAD TO VACUUM! I have the nesting bug and was cleaning until about 3am) – anyway… sometimes when I can’t sleep, I like to take the time to plan out my EATS for the following day. I know it might sound corny, but I love doing it. I actually get excited about all the healthy food I have planned for the next day. It motivates me.
My first meal? A wonderfully spicy green smoothie to get my day going. As I’m writing this, and drinking the smoothie, I feel some movement in my belly from baby. I guess the spice is going to wake us both up. The spice in my smoothie comes from black pepper, ginger, and cayenne. I decided to add a healthy dose of cayenne last minute because I recalled reading this good article on the awesomeness of cayenne recently. In the article they list ten reasons to add cayenne to your diet such as: cayenne aids digestion, cayenne kills prostate cancer cells and shrinks tumors, cayenne shrinks hemorrhoids, cayenne increases blood flow, and more. Bring on the cayenne.
The result? The smoothie is delicious so I wanted to share it with you. Here you go!
Cayenne Spiced Green Smoothie Recipe by Kristen Suzanne of KristensRaw.com Yield 1 quart
1 cup filtered water 1-2 cups ice 2 medium-large bananas, peeled 2 large handfuls spinach 1 tablespoon hemp seeds 2 heaping tablespoons hemp protein powder small knob fresh ginger squeeze of fresh lemon juice 1/4 teaspoon cayenne pepper dash (about 1/8 teaspoon) black pepper
Blend everything together until smooth and enjoy this spicy delight as it brings buzzing energy to your gorgeous day!
Yay! I had a night of no coughing which would normally mean uninterrupted sleep if I weren’t getting up every couple of hours to pee. But, I’ll take multiple trips to the bathroom through the night over coughing any time. The coughing isn’t gone completely (during the day), but it’s getting better every 4-6 hours (herbal cough drops, organic herbal tea, and my ND’s herbs are all helping). I can breathe a bit better. I’m more rested. There is a light at the end of the tunnel. :) By the way… thank you everyone for your well wishes, energy, and prayers. Your support always means so much to me.
Today, I made a bronchitis busting shake to kick my health up a notch! Now, it’s not really a bronchitis busting solution; I’m not claiming it does anything drug-like or magical (you hear me FDA?!) lol – but, it does have ingredients that are known for respiratory / bronchial health. ;)
One of the commenters of my last post suggested I get the following into my diet (Sharanya – thank you!) – black pepper, turmeric, and cinnamon since these can support bronchial health. So… I did just that with the following nutrient rich shake (it’s MEGA YUM!).
Bronchial Health Shake Recipe by Kristen Suzanne of KristensRaw.com Yield 4 cups
After I made the video showing you how I open a young Thai coconut, I wanted to make a smoothie I’d been tossing around in my head that included young Thai coconut. I grabbed my camera and recorded the following video, even though I hadn’t made the recipe until now. How will it turn out? You’ll have to watch to find out. As you’ll see, I didn’t have a name for the recipe at the time of recording, but here is what I came up with: Butterfly Blossom Smoothie. It seemed just right. :)
OK! I am cracking up at the shot YouTube automatically chose to show in the beginning of this video. hahahaha – I think I’ll keep it like that.
Butterfly Blossom Smoothie Recipe by Kristen Suzanne of KristensRaw.com Yield 3 cups
I just love a good shake and this is definitely one to put on the “household staples” list. It’s filled with protein, omega fatty acids, vitamins, minerals, and fiber. It’s filling. It’s lightly sweet. It’s AWESOME! It’s perfect for the growing baby inside me.
Today is an ALL RAW DAY for this pregnant, eco-friendly mama! I started the day by taking the dog for a nice long walk. My midwife says that walking is the best exercise in prepping for birth. Therefore, I make it a point to walk 1-2 (usually it’s 2) miles 5-6 days a week. It’s also instrumental in helping keep my weight in check for a healthy pregnancy weight gain. So far so good! My weight is right on track.
All food is organic.
Green Juice (1 quart)
2 tomatoes, 1/3 bunch celery, 2 large cucumbers, small bunch swiss chard
It was really great. Look at all that GREEEEN!
I took the leftover pulp and made a small batch of Raw vegan crackers by adding ground flax meal, tamari, coconut vinegar, and orange zest. They are dehydrating in my Excalibur dehydrator now and they smell fantastic. I can’t wait to enjoy them tomorrow.
Gently Spiced Omega Protein Shake (3 cups)
I’ll post this recipe on January 28, so be sure to check back for it. It’s one of my new faves!
10 Raisins - Yummy little snack
Zippy Energy Soup (3 cups)
This is sooooo fresh and good. Love this recipe – I’ll be sharing it with you January 26, so come on back to get it. It’s nourishing and makes a perfect light lunch or snack. Mmmmm!
2 Small Raw Chocolates
Same as the other day. I dove into my freezer for 2 pieces of the Mint Chocolate Jazz. I’ve been asked many times now about my feelings regarding chocolate while trying to conceive and while pregnant. I am featuring this as a post on my blog on January 24th, so you can check it out then.
Large Fresh Salad w/ A Creamy Tangy Dressing
This salad had romaine, cabbage, red bell pepper, and it was topped with leftover dressing from the other day, a revised Light-n-Livey Tahini Parsley Dressing. Only this time, I took the left over dressing and blended 1/2 of an avocado into it. The result is a decadent creamy and tangy dressing. Avocado is especially great for pregnant mamas because it’s loaded with fiber, B-vitamins, folate, and healthy fats. Yum! Oh yeah, I had a pickle on the side… of course.
That’s it so far. I’ll probably get hungry later because I’m going to need more calories. If I do here is the plan…
I’m really enjoying raisins the past 3 days which is unusual for me. I’ve always liked them but was never drawn to them like now. The walnuts give me an extra boost of protein and omegas.
I love snacking on carrots because they have a little sweetness coupled with a lot of crunch. It’d be smart if I ate these with something that had some fat because the beta-carotene is better assimilated when in the presence of fat. Hhmmm… I know. I have leftover dressing from above, so I’ll dip them in that!
Although I don’t normally subscribe to people getting lots of protein in their diets, there are two groups that I believe should get a little more – pregnant moms and growing children. How much is “a little more?” Well, that is a good question and I don’t really have an answer. But, here is how I’m handling it with my pregnancy (I’ll address growing children and protein when I have one). I’m not a midwife or a doctor or a nutritionist, so I’m taking in information from various experts I know and sources (including lots of books and online research with my MacBook), and I’m adding my own mama intuition to weave my own blanket of a plan.
I’ve been advised by some people (as well as what I’ve read in some natural childbirth books) that a pregnant mom will do well with a daily protein consumption of 75-90 grams a day (the higher range being extra recommended during the third trimester according to some experts – for baby brain development). Some of these books and experts support a vegetarian diet for pregnant moms, so I know that they “get it” at least to some degree. 75-90 grams a day is a bit high for me when I’m consuming mostly raw… unless I want to drink protein shakes withRaw sprouted brown rice powder. I do this on those days that I want to tip the scale higher for protein (it’s easy and quick). But, I don’t always want to rely on it for protein because whole food sources are healthier. On the days that I have cooked organic vegan protein such as beans, lentils, quinoa, organic tofu, etc… it’s easier to get a higher quantity. However, having one meal like that doesn’t always get my day’s total to 75 grams when the rest of my day is Raw. That being said, I also believe that Raw protein is better assimilated and better digested. Therefore, I probably don’t need as many grams as 75-90 most days since that recommended 75-90 grams is likely based on cooked protein recommendations (not much is written about pregnant moms and Raw vegan protein), and it probably takes more cooked protein to assimilate what I might get with a Raw diet. Hhmmm… but I don’t have the magic answer.
So… what makes me feel most comfortable is to have a mix. Some days I get higher protein with both Raw and cooked vegan protein sources. Some days I get whatever protein comes naturally with my Raw food intake. Plus! I consume various superfoods (I just love that word… makes me feel like a superhero, Wonder Woman – lol – I’m a kid at heart). Pretty much on a daily basis I have hemp foods. Did you know that a mere 2 tablespoons of Manitoba Harvest hemp seeds contain a whopping 11 grams of complete vegetarian protein? And, I also add Manitoba Harvest Hemp Protein Powder to some of my smoothies (2 heaping tablespoons give about 15 grams of complete vegetarian protein). Then, probably 3-5 days a week, I take spirulina tablets, wheat grass tablets, and chlorella tablets. Those pack a nice punch of protein.
So… what do you think about the protein debate with respect to children and pregnancy?
Yay! It’s recipe time! In today’s video, I’m showing you how to make an EASY yummy bread recipe, Soft n’ Savory Hemp Onion Bread. If you’re a fan of savory onions, then you’ll be one happy camper with a slice of this! Soft n’ Savory Hemp Onion Bread is delicious, pretty, and filled with nutrition… essential fatty acids, protein, antioxidants, vitamins, minerals, and fiber. Essential fatty acids are necessary fats that we basically cannot synthesize on our own, so we have to get them from our diet. Enter: hemp and chia! Not only that, but hemp foods are an excellent source of complete vegetarian protein. Personally, I consider hemp foods as superfoods because they are loaded with important nutrients and they make me feel great. As a pregnant gal, I’ve been upping my intake of them – great for my growing baby. So… back to the bread… It’s perfect for snacking on by itself, dipping in Raw hummus, and spreading with Raw hemp seed butter or guacamole. Depending on the size you cut, you can also use it as a nutrient rich bread for hearty Raw sandwiches. As I’m typing this post, it’s dehydrating in the kitchen and it smells soooooooo awesome!
In this video, I feature a few different kitchen tools, ingredients, and appliances. You can get your hot little hands on them buy purchasing from these links…
Yield approximately 20 – 32 pieces (depending on size you cut)
3/4 cup hemp seeds (lightly ground)
3/4 cup chia seeds
3 pounds red onions, chopped
2 medium tomatoes, chopped
1 cup spinach, packed
1/3 cup raw agave nectar
1/3 cup tamari, wheat-free
1/4 cup hemp protein powder
Place the ground hemp seeds and whole chia seeds in a large bowl and set aside. Process the onions, tomatoes and spinach in a food processor, fitted with the “S” blade, into small pieces – don’t let it get too mushy though. One thing that might help is to do this processing in two halves (half each of the onions, tomatoes, spinach in one processing, then do it with the other half) so that you can keep it a little on the chunkier side. If you process it too long, it can get too wet (as you’ll see in the video, I should’ve done mine in two processing batches, but I shoved it all in one – lol).
Add the onion mixture and the remaining ingredients to the bowl of seeds and stir well to mix. Let the batter sit for up to 5 minutes. If you find that the batter is too “wet” then add more chia seeds to soak it up (1 – 2 tablespoons at a time and wait a few minutes).
Use approximately 4 cups per tray and spread the batter onto 2 dehydrator trays, each lined with a Paraflexx sheet. Dehydrate at 130 – 140 degrees for one hour. You can score the bread into the desired size at this time, or you can wait to cut it after it’s done dehydrating.
Lower the temperature to 105 degrees and dehydrate another 8 hours. Flip the bread over onto another dehydrator tray and peel off the Paraflexx sheet. Dehydrate another 6 – 10 hours (until you reach your desired dryness – I like mine a little moist). Cut into 16 squares per tray. These are best stored in the refrigerator.