|Kamea with new pink boots!
Chef Steph from Excalibur Dehydrators was so super sweet to send Kamea these adorable pink boots. She can’t wait to wear them when we take her in the stroller when the weather gets chillier (and I think this also warrants a trip up to Flagstaff when the snow falls). How friggin’ cute are those?!?!?!
Raw Vegan Snacks
Here is a sampling of snacks I’ve been having this week…
Veggie Crackers N Miso Cashew Spread (recipes below)
Protein Greens Fix (recipe below) Not particularly super tasty, but you know me… when I want some fast and quick protein, I shake up some Sun Warrior Raw Sprouted Rice protein powder with water and chug it down. The difference this time is that I’m adding a couple of extra things to it.
Goji Raisin Mix This is simply goji berries and raisins mixed up. I like this combo because I like to sweeten up goji berries a bit and the raisins are perfect for this. I keep a bowl of this on our counter.
|Veggie Cracker w/ Miso Cashew Spread
Recipe by Kristen Suzanne of KristensRaw.com
Yield 16 crackers
2 cups zucchini, chopped
1 1/2 cups carrots, chopped
1 cup apple, chopped
3/4 cup beet, chopped
3/4 cup flax meal
1 1/2 cups filtered water
1/4 cup sun-dried tomato powder*
1 teaspoon coconut vinegar or apple cider vinegar
3/4 teaspoon garlic, pressed
3/4 teaspoon Himalayan crystal salt
Process everything in a food processor, fitted with the “S” blade until pureed. Spread out on a dehydrator tray lined with a ParaFlexx non stick sheet (I use one tray for a thicker cracker, but you can make them thinner and use two trays). Dehydrate for one hour at 130-140 degrees F. Score into desired shape and size. Reduce temperature to 105-115 degrees F and continue dehydrating another 10 hours. Flip, peel off ParaFlexx, and continue dehydrating until you reach desired dryness.
* To make sun-dried tomato powder, grind sun-dried tomatoes in a blender until you get a powder consistency (or close to it).
Miso Cashew Spread
Recipe by Kristen Suzanne of KristensRaw.com
Yield about 3 tablespoons
2 tablespoons raw cashew butter
3-4 teaspoons organic miso*
Stir the ingredients together in a bowl and spread on top of a couple Veggie Crackers.
* I LOVE this Garlic Red Pepper miso from SouthRiverMiso.com and use it in many recipes.
Protein Greens Fix
I put 1-2 cups of water in a shaker bottle and add 1 scoop of Sun Warrior’s protein powder along with a teaspoon of Greener Grasses and 1-2 teaspoons ground Wakame flakes. I would use more Greener Grasses but it increases my milk supply too much.
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…
Plain Protein Shake
Raisins and Walnuts
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!