Whew! This week marks my 9th week being pregnant!!!! I’m in the final stretch of the first trimester and my body is visibly changing with this little life growing inside me. I’ve been sick as a dog (all-day-morning-sickness) but happy as hell about it. However, there were many days over the past 2 weeks that I didn’t want any food… not Raw, not even cooked vegan… not bread… nothing! And, this coming from a woman who used to eat even with an upset tummy. However, even though I didn’t want to eat the past couple of weeks, I forced myself to eat. I had to. I was able to manage some fresh fruit, as well as a green smoothie here and there, but most of it was cooked vegan.
But, something has changed. Even though I’m still feeling nauseous (Monday and Tuesday were particularly bad), I have been wanting Raw food! I’ll still have some lentils sometimes (quinoa, beans, etc) for extra protein and such, but my body wants lots of fresh, organic Raw foods. I’m not in the mood for Raw pastas or things like that (although a piece of my Raw lasagna does sound yummy! I just don’t feel like making it. If only I could wiggle my nose and blink my eyes and magically my husband could make it!). I am craving big salads, fresh fruit, fresh veggies and dip, green juices, green smoothies… things like that. In fact, the other day, I made my famous Cheezy Hemp Nacho Sauce recipe and loved it up with organic Romaine hearts, carrots, and celery for three days in a row. YUM! (I also had it as a sauce on my organic cooked veggie burger —>>> DOUBLE YUM!)
I’m eagerly anticipating my CSA box on Saturday. This week in the my organic CSA, I selected:
Here’s a great testimonial for the power of the vegan diet. Rocco, a cowboy who loved everything meat and never had any green on his plate, followed Dr. Oz’s advice for a 28-day vegan diet. Check out the results. Thanks to VegSource.com for directing me to this video!
I’m not one to waste organic food… ever. So, when I’m done juicing, I make crackers with the leftover pulp, or I stir some into my dog’s food, or I give it to the bunny’s in my neighborhood.
Here’s a little quick video showing you the batch I made the other day.
I used my Breville to make the green juice (like only $99 bucks for this machine – so worth it). I spread the pulp mixture with an offset spatula (one of my other favorite tools in the kitchen, other than the fruit scoopers). And, I used my Excalibur Dehydrator to dry the Raw crackers (they’re the BEST on the market – hands down).
You can use any spices you have on hand. Be creative and try different combinations. And, use the juice pulp from any green juice you make.
The recipe I used below is:
For the Juice
2 cucumbers, 1 bunch Italian parsley, 5 leaves medium kale
This gives about 2 cups of pulp when using the Breville juicer.
For the pulp
1/2 cup flax* seed, 1 tablespoon tamari, 1 teaspoon turmeric, 1/2 teaspoon coriander, 1 tablespoon mesquite powder, and 3/4 cup water (as needed) *The lovely flax I used was from a sample sent to me by Flax Matters.
This is one of my favorite kitchen gadgets (available here). What can I say? I’m a gadget girl. It makes scooping out avocado so effortless and FUN! They make GREAT gifts, too! (Holidays aren’t that far off.) :)
And, it comes in a pack of three. I use the red for avocado, the green for getting the greatest, longest pieces of coconut meat from young Thai coconuts, and the orange is supposed to be great for mango.
Now… some of you might say, “Oh, I can use a spoon for that.” Well, let me tell ya. The beauty of this scooper is that it (like practically every time) takes out the avocado in one lovely perfect avocado half. And, that makes it easy for dicing up when serving the avocado in other kinds of dishes. So, for example, when I dice avocado for a salad or a noodle dish, I need the avocado in as perfect a piece as I can get. Then, I slice horizontally in half (across) while keeping the avocado in place. Then, I slice vertically through in 3-4 slices. Voila, it’s like perfect little cubes. If you used to a spoon to get the avocado out, odds are, it comes out in pieces, making the dicing process not as nice and uniform.
All organic (except the coconut milk, but it’s non-gmo). :)
1 cup raspberries, 1 sliced banana, 1/4 cup coconut milk (not raw)
I started the day with this awesome recipe before heading to the farmers’ market for my weekly CSA of locally grown, organic produce. Yum Yum!!! I’m so proud to support our local farmer. It means the world to me.
1 tablespoon sprouted dehydrated sunflower seeds
These have lots of vitamin E in them… vitamin E is revered as the birth/fertility vitamin.
2 cups dehydrated, seasoned Kale Crispies
I love snacking on these. My mom and I had some in the car, thankfully, while we were running lots of errands this morning. We started at the farmers’ market at 7am. Then, we went to Whole Foods to do some shopping damage for foods we couldn’t find at the farmers’ market, and then we went to Sunflower Market because I refuse to pay $3 each for organic avocado at Whole Foods Market, I refuse to buy apples from across the world in New Zealand when there should be perfectly yummy apples from CA or WA (but Whole Foods doesn’t seem to carry hardly any of these and the very few ones they had were mushy feeling), and the final reason for Sunflower Market was that the coconut milk and coconut milk yogurt I like are much cheaper there! Unfortunately, Sunflower Market didn’t have good avocados so we hit up Trader Joe’s on the way home and found a bag of them there. So, as you can see, we were hitting a few different places and had to snack on something so we didn’t pass out from starvation! ;) Kale Crispies to the rescue!!!
1 quart Cucumber Carrot Vega EFA Green Juice
This was a delightfully refreshing juice made from 2 cucumbers, 4-5 carrots, 1/3 bunch of celery, 6 leaves dandelion, 1 tablespoon Vega EFA oil. I used my Breville to make this lickity-split.
2 Brazil Nuts
Dark Green Pretty Good Smoothie
I’m calling it this because it was pretty good – LOL. The recipe made about 5 cups. I drank 3 cups and gave the other two to my mommy. :) She really liked it. I used my mom’s BlendTec to make it (1 cup water, 1 head Romaine, 1 granny smith apple (cored), 1 lime (peeled), 10 strawberries, 2 large leaves kale)
Quinoa Protein Vegetable Mix (part Raw, part cooked vegan)
I made a big batch of plain red quinoa last night. Today and tomorrow, I’ll use it in a couple of different recipes. As you know, I’m upping my protein and fat a little to help prep my body for getting pregnant and having my next embryo transfer (hopefully later this month!) The recipe isn’t yet finalized. When I have it done, I’ll post it.
As most of you know, I usually follow a diet and lifestyle that is HRAV (high raw, all vegan) and always as organic as possible. The rest of the time, I go all raw. But… there are times, like now (traveling in NY), that I’m loving up both the Raw and the Cooked Vegan. I’m a foodie at heart. And, in NY, I’m surrounded by tons of vegan restaurants (some which offer Raw options) as well as a handful of Raw restaurants, and I can’t help but joyfully indulge. I’m like a kid in a candy store out here. I want to try everything! But, even though I’m eating a fair share of cooked organic vegan food, I’m drinking lots of fresh green juice to keep my cells happy and dancing. Again, easy to do in NY because so many places offer it. (Oh, and we’re taking digestive enzymes to help our digestion).
So, without further ado…. here are some details about our foodie adventures.
Our hotel is one block away from a place called Blossom. I’ve briefly written about it before here, and I need to write about it more. It’s organic vegan cuisine with a few raw options on the menu. The raw options are indeed very good, and the cooked vegan food is awesome as well. The staff is amazing and super cool. And… the green juice is mega delish (I’m in love with Field of Greens juice and have it almost daily). Needless to say, we’ve been spending a lot of time at Blossom.
Tuesday afternoon we went to the east village because later in the evening we were going to meet Gena (my new great friend) for dinner at Caravan of Dreams. We arrived in the area quite early so that we could walk around and check out Liquiteria (a super popular, wicked cool juice bar) and some other places. Liquiteria is hands-down awesome. They had a huge refrigerator full of organic Norwalk pressed juices – can you say HEAVEN? (And, they’re less expensive than One Lucky Duck’s pressed “to-go” juices.) I immediately bought one and chugged it down. Aahhh! Yum.
Then, we started walking down the street toward a neat farmers’ market, when I noticed a place called Stogo (pronounced stoe-go). I was instantly drawn to it because it said Gourmet Organic Vegan ice cream. Even though we were scheduled to have dinner about an hour and half later… I couldn’t resist. There’s this part of me that gets so excited seeing a business that is both organic and vegan, and frankly, I want to give them my business. I want to support them. “OK, twist my arm” (my husband says – haha) “let’s have vegan ice cream before dinner.” So, we did. It was phenomenal.
I admit though, that by the time we met Gena for dinner, I was stuffed (and I had only eaten a small ice cream – what the heck?). But, being the foodie that I am… I made room in my tummy for more great food at Caravan of Dreams. This place is fantastic. The inside is cozy, warm, and dim. They have plenty of raw options on the menu as well as tons of cooked vegan. It’s mostly organic as well. I decided to have two soups for dinner. One raw. One miso. The miso was very good. It was a big bowl packed full of veggies and miso broth. The raw soup was fabulous… oh my goodness gracious… the raw soup was fresh, clean, and so good. I would get it again and again and again if I lived here. I also ordered a crazy swamp-like kombucha drink that I actually was just not hard core enough to finish. I gave it to my husband. It was…. pretty ick. I mean, doesn’t it look swam-like in that glass? The ingredients were: fresh raw organic kombucha, aloe, spirulina, fresh green juice.
After dinner, Gena and I ordered some yummy tea. It was called “The Good For Everything Tea” made of ginger, cayenne pepper, lemon, and goji berries(?).
I knew that I had to have more of the raw soup though, so before leaving I ordered a bowl to go and ate it in the hotel room later that night. The ingredients: avocado, young thai coconut, and sea salt. That’s it. It’s fab! (Those are little flax crackers they gave to eat along with the soup. Not as crazy about those.)
Because of all of the food we ate Tuesday, we decided to fast a bit for the first part of the day while we visited the Museum of Natural History. Then, after the museum, we went and ate dinner at Blossom (again). After being on our feet all day at the museum, we didn’t want to venture far (and hello, we were starving!) so we stayed close to home and went for a great dinner and green juice at Blossom.
We went back to the east village for the afternoon. We found a very cool place called Cosmic Cantina. They’re open until 5am (my kind of place) and they serve all organic, all veg burritos, salads, and fresh citrus juices. Sweet! We stopped in and split a macro burrito which had a homemade whole wheat tortilla, brown rice, broccoli, tamari, and adzuki beans. It was quite good. Very clean tasting. If we get another chance, I’d like to drop by and try something else of theirs… maybe at 3am.
After that, I was craving my green juice. Since we were in Liquiteria proximity, we made a mad dash for them. I chugged down an awesome alkalizing green juice and bought two more for the hotel room later. That’s a picture of it in an ice bucket, staying chilled. It’s soooo good.
My husband has been looking forward to the release of the new movie “Moon” and it happens to be currently showing in both NY and LA. Score! We’re in NY! So, we went and saw Moon. It was weird and very good. A groovy story. After the movie, we tried another restaurant that I had on my list, Angelica Kitchen. We had sandwiches, miso soup, and kuchika tea. The tea hit the spot. It’s been raining pretty much non stop since we arrived in NY and the tea was nice, soothing, and warm.
We have many other places that we want to try… stay tuned for more raw and vegan foodie adventures in New York.
It’s time for a recipe! YAY! Here is a delicious, sassy, and unique recipe that is creamy and nutritious (ginger and hemp seeds rock!). This recipe is featured in my latest book,Kristen Suzanne’s Ultimate Raw Vegan Chocolate Recipes. And, the lovely Ingrid (of Raw Epicurean) also featured this on her blog with a picture.
Ginger is a rich source of powerful antioxidants, which have anti-inflammatory properties, and there is evidence that ginger’s antioxidants might help fight/inhibit the growth of certain types of cancers. Not only that, studies show ginger can also help boost the immune system.
Hemp is commonly referred to as a “superfood” because of its amazing nutritional value. Its amino acid profile dominates with the 8 essential amino acids (10 if you’re elderly or a baby), making it a vegetarian source of “complete” protein! And, it’s loaded with essential fatty acids in an ideal ratio of omega 3s to omega 6s. Go hemp!