Mmmm a day full of healthy, energizing, GREEN, nutrient dense, delicious, EASY, fun, texture filled, Raw, Vegan, Organic food!!!
Plant Blood (a.k.a. Green Juice) – 2 cups
celery, kale, cucumber, cabbage, and lemon
Green Smoothie – 3 cups
1 mango (are those a doozy to cut up, or what? with that pit and all you have to cut around!), fresh cut sunflower sprouts, fresh cut pea sprouts, and 1 frozen banana
Tropical Spicy Protein Smoothie – 3 cups
1.5 cups water, 2 frozen bananas, 1/2 cup mango (or more), 1/4 cup hemp seeds, 1/4 cup hemp protein powder, 1/8 teaspoon cayenne, dash vanilla extract
LOTS of Salad!
I’m crazy for romaine salads lately… like I eat 3 bowls in a row! Must be the Monkey growing in me, eh? The usual easy, simple combo: romaine, cucumber, red bell pepper, and topped with a dressing of lemon juice, raw olive oil, Himalayan crystal salt, and black pepper.
Dinner is not here yet, but here is my plan! Kale Salad and Crunchy Buckwheat Biscuits
Marinated kale salad topped with avocado, cucumber, red bell pepper. Crunchy Buckwheat Biscuits have a wonderful cheesy flavor (I use nutritional yeast – not raw, but everything else is). I dehydrated thoroughly where they’re a thick, crunchy biscuit. Yum! I will post the recipe soon!
Yum, I love prunes. Deliciously sweet and packed with antioxidants and nutrients.
Update: My kale salad at dinner was a bit different from what I posted above, and let me tell you… We LOVED it! My husband said three times, “Wow! This is soooo good!” I’ll post the exact recipe another day, but the ingredients were marinated kale, garlic, avocado, pineapple, and orange. I’m calling it Pineapple Orange Kale Salad.
I’m officially experiencing some morning sickness. There hasn’t been any puking yet, just an intense nausea that lasts for most of the day. And… I’m happy as hell with it! I Love it! It might sound weird to some, but with all of the hoops I’ve been through to get pregnant, I take morning sickness as a great sign (between blood tests) that I’m still very pregnant. Yeehaw!! Wednesday is my next blood test. I’ll be glad when those are over.
Even though no foods really sound good to me (yet, I’m hungry. It’s bizarre and fun), I’m keeping up with my High Raw to All Raw meals. Sometimes Raw sounds good and sometimes cooked vegan does (Chipotle vegan burrito always sounds good – lol), BUT, I’m keeping it All Raw for some meals, High Raw some, a scant few meals that are moderate Raw, and saying NO to Chipotle. *Everything that passes my lips is organic.
I’ve been eating a lot of big salads. I was recently sent some living, fermented, vegan salad dressings to try by the company Zukay Live Foods. They’re very good(!) and I recommend having a bottle or two in your refrigerator for those times you don’t feel like making dressing. They contain probiotic cultures with no added sugars, canola, or gums. I think they’re all fat free. You can add the dressing by itself to salad or mix it with a drizzle of olive oil. I’ve used them in a few ways and they’re all great. I’ve had it on salad. I’ve had it on my cucumber pasta meals. And, I’ve even added a tablespoon to my green juice to add fun flavor. There are many ways to use these for an extra flavor-punch in your recipes.
I’ve been spending time relaxing in my mom’s backyard under the warm sun, listening to wind chimes, and humming to the little life growing inside of me. I wrote a lullaby for my baby before we conceived and I sang it to the little spirit that was not yet in me, and I continue to do so now that he/she is. Did you see the movie Australia? (If not, it’s such an amazing, epic, beautiful story.) Anyway, in the movie, the little boy “sings his ‘adoptive mom’ to him.” He says, “Mrs. Boss (that’s what he calls her), I sing you to me.” I always liked that, so I said to myself over the summer, I’m going to sing my baby to me. I also read that in some tribes, the woman goes off on her own for a walk before getting pregnant, and a lullaby comes to her spirit. She then goes back to her husband and teaches it to him. They sing it together until they conceive and when the baby is born, that is the baby’s special lullaby. I thought that was so beautiful.
I started creating my play list for the birth day and I’ve been extremely attracted to Deva Premal’s magical music. It feels so right. I can see our home birth happening with that playing in the background. I might mix in some Earth, Wind, and Fire (lol) because I do believe I have a disco Monkey growing in me.
I’m featuring this salad recipe in my email newsletter this month (sign up here), and I wanted to share it here… because it’s SO good! This highly nutritious salad is refreshing, delicious, and full of flavors that combine effortlessly to deliver one awesome salad.
Kale freakin’ rocks the nutrient house! And, no, it’s not something that is just meant to decorate salad bars (as my husband used to think – ha ha!). It’s loaded with antioxidants and phytonutrients shown to help fight cancer, aid in detoxification, and fill you up with super star nutrition including iron, calcium, protein, fiber, vitamins A, C, K and much more!
Fennel Orange Kale Salad
By Kristen Suzanne of KristensRaw.com
Yield 2 servings
1 medium bunch curly kale
2 tablespoons fresh lemon juice
2 tablespoons hemp oil
3/4 teaspoon fresh orange zest
1/4 teaspoon Himalayan crystal salt
1 cup fennel bulb, thinly sliced*
1 cup orange, peeled, seeded & chopped
8 kalamata olives, pitted & chopped
1 tablespoon fennel leaves, chopped
Destem the kale. You can leave the more tender parts of the stem (toward the top of each leaf) in the salad, but the harder stems toward the bottom of each leaf should be torn out. Tear apart the kale leaves (or use a knife and chop them) into bite-size pieces.
Place the torn kale into a large bowl. Add the lemon juice, hemp oil, orange zest, salt, and nutmeg. Take a minute and massage all of these ingredients together with your hands. Add the fennel, orange, olives and fennel leaves, and gently toss to mix. Enjoy!
* I use a handheld V-slicer
Cosmic Carrots with Deviled Mango Dressing
Cosmic Carrots with Deviled Mango Dressing
Dressing Yield 1 1/2 cups
- 1/4 cup water
- 2 tablespoons raw olive oil
- 2 tablespoons raw coconut oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon organic white wine
- 1 mango, peeled, pitted, and chopped
- 2 dates, pitted
- 1 teaspoon garlic powder
- 1/4 teaspoon Himalayan crystal salt
- 1/8 teaspoon red Limo pepper or cayenne pepper
- 2 carrots, sliced into thin rounds, using a mandoline or v-slicer
- Garnish: 2-4 leaves fresh basil, chopped
Blend all of the ingredients together (except the carrots and basil) until creamy. Drizzle a few tablespoons of the dressing over the sliced carrots. Garnish with a few leaves of fresh basil.
Through kindness, the world softens.
Be kind to all beings and things.
In this way, creation returns to its natural state of beauty.
~Zen Cards by Daniel Levin