June 5…. the start of season two of Whale Wars with Paul Watson (of Sea Shepard) and his crew trying to save whales. Last season was amazing and I expect this one to be the same. Seeing whales hunted makes my blood boil and I’m thankful that Paul and his crew are out there trying to save as many as they can. Check out the following clips.
Note: The clips include raw footage thought by the network too graphic for anyone under the age of 18. While I agree it’s intense and brings out all kinds of emotions in me, I think it’s important for the world to see.
Tuesday was the big day! I opened up my fancy shmancy sauerkraut pot to see if I actually had edible sauerkraut after waiting (somewhat patiently) for 4 weeks. The recommended time to allow veggies to ferment is at least 3 weeks, with 4-5 being better.) Check out my post about making the sauerkraut here.
Let me tell you, I was actually scared to take the lid off. I’m kind of a wuss when it comes to mold, dark unknown things, cold, damp, etc. I had visions of finding a human head in there or a bunch of creepy crawly things coming out. My mind got a little carried away. I was also a little fearful that the sauerkraut wasn’t a success.
So, while my husband was at a meeting today, I marched into the kitchen, determined and brave as all get out, and I lifted the lid off. Hhhmmm… nothing jumped out to bite me. Nothing exploded in my face. I put my nose closer and took a whiff. It was pleasant and mildly sweet and not at all gross. OK… I’m off to a good start. However, I stopped there. When I looked down in the pot at the stone weights on top of my sauerkraut, which were submerged with brine, I got weak in the knees again. I was afraid to stick my hand in there. Better wait until my husband comes home and ask him to do it!
Fast forward to my husband coming home… I was able to talk him into putting his hand in there and taking out the stones and leaves of cabbage that were placed on top of the sauerkraut. I sniffed again and took a closer look. I didn’t see any mold. My spirits were lifting by the second. It was time to taste it. Uummmm…. “Honey, you go first.” Nope, he wouldn’t do it – LOL. So, I took a tiny nibble of a piece that was accidentally flung on the counter. OMG! It was so good!!!! I took an actual bite. Wowee!!!! Success!!! I gave a fork full to my husband and he was majorly impressed. What a relief!
I transfered it all to my quart size glass mason jars (I filled 6 of them!) and sealed them with my Food Saver (using my glass mason jar attachment). I’m so happy! It worked! It’s homemade! It’s extra healthy! It’s locally grown and organic! It’s made with massive love.
The picture above features my beautiful organic, raw, unpasteurized sauerkraut in the front bowl – I love the gorgeous golden-yellow color. The bowl in the back is holding some fermented raw veggies from Rejuvenative that I bought at Whole Foods. Sorry, that stuff doesn’t hold a candle to my homemade goodness.
I made a new chia pudding recipe with the Creamy Dreamy Hemp Milk I made the other day. I decided I needed to share it with y’all, especially since there was a request for recipes made with Raw Vegan Milk. So, here is my latest chia pudding recipe, Hempin’ Around Chia Pudding. It’s yummy! I love how the hemp seed flavor shines through. When I asked my husband what he thought of it, he exclaimed, “AWESOME!” (He’s a huge hemp seed fan.) If you’d like it sweeter, then by all means, add some more sweetness to it. The way the recipe is, it’s not super sweet, making this a good snack or breakfast.
Blend the Creamy Dreamy Hemp Milk along with the dates, lucuma, cinnamon, and almond extract until creamy. Place the chia seeds and coconut into a bowl and add the blended hemp milk mixture. Stir thoroughly and wait a couple of minutes. Stir again and wait another couple of minutes. Stir again. At this point you can eat it or place it in the refrigerator until you’re ready to serve it. Hempin’ Around Chia Pudding will stay fresh in an airtight container in your refrigerator for up to five days.
* I made my Creamy Dreamy Hemp Milk with dates. The dates listed in this recipe are in addition to the dates already included in the hemp milk.
Raw vegan milk, made with raw nuts or seeds, is easy, healthy, and wonderful. It’s cholesterol free, full of nutrients, and it’s much easier on the planet. Raw vegan milk is perfect for drinking by itself, adding to smoothies, or eating with Raw granola (or any cereal!). Yum!
When I make a nut or seed milk I usually make it with hemp seeds, because they’re packed with nutrition, I love their flavor, and no presoaking is required. Hemp seeds’ amino acid profile dominates with the 8 essential amino acids (10 if you’re elderly or a child), making it an excellent vegetarian source of “complete” protein. Go hemp!
However, you can make Raw vegan milk out of a variety of nuts/seeds. Here are some things to keep in mind. Always try to get raw, organic nuts and seeds if you can. When using cashews, hemp seeds, macadamia nuts or Brazil nuts, you basically don’t have to soak them before hand. Just put them in the blender with the following ingredients in the recipe below, and blend. Based on the consistency that you (and your family) like, you can simply increase or decrease the amount of water and sweetness. If you don’t have a high powered blender you might want to briefly chop the cashews, macadamia nuts, and/or Brazil nuts before blending to make it easier.
If you’re using pumpkin seeds, sunflower seeds, almonds, walnuts, pecans, hazelnuts, etc… then the general rule is to soak them before blending them for 6-8 hours (or overnight). This is done to release the enzyme inhibitors and make them easier to digest. Simply put them in a bowl on your counter, with enough water to cover by about an inch. After 6-8 hours, drain and rinse. Then, you’re ready to use them in your Raw vegan milk recipe.
Raw vegan milk will stay fresh in your refrigerator for up to five days. It’ll separate when it’s been sitting in your refrigerator so simply shake it up before serving. It also freezes pretty well (you might want to make a couple of batches at once and freeze them in glass mason jars).
For those of you following my food intake… here was Monday’s:
Water w/ lemon
Started my day with nice large glass of filtered water with a squeeze of fresh organic lemon juice. It has such a nice zing to it… perfect for starting my day.
10 Strawberries, Coconut Yogurt (non-raw)
Major yummy breakfast of locally grown, red gems. The yogurt I bought at Whole Foods. I love this stuff. Yes, I occasionally make my own Raw yogurt, but I also like keeping a little supply of these non-raw goodies in my refrigerator. They’re a great snack or sometimes I have it as a dessert, especially the vanilla flavor. :)
Hummus, Flax Crackers, Carrot Sticks
Creamy, savory (raw) hummus on top of crunchy flax crackers and carrot sticks. Perfect snack!
I love this combination – it fills me up which makes it great for weight loss. It keeps me full for a few hours. And, I love the alkalizing wheat grass. You can add a banana to give it even more oomf! (Is that even a word? My automatic spell checker says.. no.)
Lovely large mug of Raspberry Leaf Tea (chilled with a few ice cubes) from Mountain Rose Herbs. Hhmmmmm…
For those of you who have followed my blog for a long time, you know about my insane love affair with organic watermelon (read more here and here). Basically, when it comes to organic watermelon… I have a problem. The addiction is intense. Quite honestly, I can’t make myself stop!
I just picked up my first EVER locally grown, organic watermelon. Holy heck of all get out – this thing was awesome (that was the PG rated version of my thoughts). The CSA I’m a member of (details here) is where I refueled my seasonal addiction for the first time this year. Let me tell you, friends, I’m in trouble. This watermelon was so delicious. And, the fact that it was picked no more than a few days before I had it in my greedy little hands… well, that just takes my excitement to a whole new level.
As usual, I have a nice little ritual when it comes to prepping my watermelon. I get out my beautiful knife and I start cutting the watermelon into big double-bite-size chunks. Then, I get out 3-4 bowls with lids (depending on the size) and I start putting the watermelon in it. Off to the fridge it goes… except that I keep eating a bite every other time I make a cut in the watermelon. It’s insane. I just keep eating it and eating it and eating it – to the point that I make myself a little sick – LOL.
When it comes time for eating it later (after I’ve put it away in the fridge all sectioned and chopped), I (attempt) to stop the madness of eating it non-stop by disciplining myself and taking out a small serving bowl. I then fill up the serving bowl to the tippy top and beyond (it ends up overflowing with watermelon as I try to balance one extra piece after another on top) with the goal that by using a small bowl I will take it to my desk and I won’t stand over the large bowl in the kitchen and…. eat it all.
Sometimes my plan works. Sometimes it doesn’t. Put it this way. I cut into the big watermelon for the first time on Saturday afternoon, and by Sunday (very late) night… most of it was gone.
For those of you following my Raw food intake, here was Saturday’s food. I did go to bed feeling a little hungry.
~Filtered Water, 8 strawberries (locally grown through the CSA), 1 cup fresh orange juice (locally grown and just picked myself)
~ 3 cups Plant Blood juiced with my Breville (carrots, zucchini, ginger)