Reflecting back over the past 28 days, while sipping away on my Sweet Clementine Green smoothie, I have to admit that this past month has been a very inspirational one to say the least. One filled with adventure and most importantly "fun".
Giving myself permission to explore eating totally raw without judgment has been the biggest gift that I have given myself since I started this journey a few years back. It has taught me how to create the balance needed to pursue my goals from a place of ease and compassion for self. In this place anything can be achieved. The best part...no drama, or ego to get in the way, just pure fun and a joy to explore and learn new things,
I would like to take a moment to thank my Facebook 28 Day Green Smoothie Challenge participants for sharing and being part of my 28 Days of Raw. I truly had fun coming up with a new smoothie recipe for you each day and I hope that I have inspired you to continue making green smoothies in the days, weeks, months ahead.
And to you, for reading my posts and being part of this journey. I'm looking forward to posting more recipes and insights as to how to keep having fun in your raw food kitchen and in everything you do!
Blessings,
Fortunata
The Raw Food Yogini
Be sure to check out all the green smoothie recipes by clicking on the following link to the Raw Food Yogini Facebook page. www.facebook.com/RawFoodYogini
Thursday, February 28, 2013
Sunday, February 24, 2013
Day 24 of 28 Days of Raw & Green Smoothie Challenge
After 23 days all of a sudden I am now running into road blocks. Not ones that I haven't been able to break through. No worries, as I mentioned the other day I welcome these detours as they provide a lot of insight to Self. I just forgive myself and carry on.
The road to success is not a smooth one, we travel through peaks and valleys and along the way we encounter many pot holes that may stop us in our tracks or send us on a detour. It is how we view and handle ourselves through those difficult times that will determine the outcome toward achieving our goals.
So don't beat yourself up if a bump in the road has thrown you a bit off course. Jump back on and choose to move forward.
Namaste,
Fortunata
“Things work out best for those who make the best of the way things work out.”
― John Wooden
The road to success is not a smooth one, we travel through peaks and valleys and along the way we encounter many pot holes that may stop us in our tracks or send us on a detour. It is how we view and handle ourselves through those difficult times that will determine the outcome toward achieving our goals.
So don't beat yourself up if a bump in the road has thrown you a bit off course. Jump back on and choose to move forward.
Namaste,
Fortunata
“Things work out best for those who make the best of the way things work out.”
― John Wooden
Vanilla Banana Cream & Strawberry Sauce
4 ripe frozen bananas, chopped
1 cup fresh strawberries
Lemon juice
Vanilla Extract or vanilla bean powder
Agave
Process bananas with vanilla your food processor until you obtain a cream like consistency. Transfer into a bowl and store in refrigerator until ready to serve.
Sauce, process fresh or frozen strawberries with a tablespoon of lemon juice adding agave to sweeten to taste.
Thursday, February 21, 2013
Day 21 of 28 Days of Raw & Green Smoothie Challenge
I really can't believe that it is day 21 already.
It's been such a fun and liberating journey so far.
My post on Day 16 talked about a bit about what I have been discovering this time around on my 100% raw journey. How it was of importance to keep things simple and allow my body to lead me in what it needed rather than trying to mentally figure it out and make elaborate meal plans. Meals have literally taken me minutes to make. Nothing complicated throughout the last 20 days. I think my most complicated meal was Chinese dumplings and wild mushroom calamari (I'll share the recipe with you below), and they too where not complicated to make.
Yesterday for the first time in 20 days my body craved something hot and comforting, so I listened.
Sometimes, we just need to do what we need to do. No reason to beat ourselves up, just acknowledge what has happened, and move on! What's that quote? "Be Calm, and Carry On", and that is exactly what I did.
Here is that Wild Mushroom Calamari recipe for you to enjoy.
Wild Mushroom Calamari
Calamari:
1 cups dried wild mushrooms
Soak to rehydrate for an hour or so, drained and squeezed to remove any additional water
Bread Crumbs:
1/2 cup golden flax
1/4 cup chia seeds
1/8 cup psyllium husk
Place all ingredients into your spice mill and grind to a bread crumb like consistency.
Use a portion of your bread crumbs that is suitable for the amount of wild mushrooms that you will be making and season with the following spices to your liking:
Cayenne pepper
Black pepper
Italian Seasoning mix
Salt
Toss and coat your wild mushrooms and place in the dehydrator at 140 degrees for 10 minutes, then at 110 degrees for another 20 minutes or until crispy.
Marinara Dipping Sauce
Add the following ingredients into your food processor or blender
2 Plum tomatoes
4 Sun dried tomatoes
Fresh Basil
1 clove of garlic
1 tablespoon extra virgin olive oil
salt to taste
Blend or process until smooth and serve with on the side with your calamari.
Makes a great appetizer or can be served as a main dish along with a bowl of zucchini spaghetti. Top the spaghetti with the marinara sauce and half the calamari.
Looking for green smoothie recipes or ideas? Click on the following link and check out what I and others who are on the green smoothie challenge have been making for the last 20 days.
www.facebook.com/RawFoodYogini
It's been such a fun and liberating journey so far.
My post on Day 16 talked about a bit about what I have been discovering this time around on my 100% raw journey. How it was of importance to keep things simple and allow my body to lead me in what it needed rather than trying to mentally figure it out and make elaborate meal plans. Meals have literally taken me minutes to make. Nothing complicated throughout the last 20 days. I think my most complicated meal was Chinese dumplings and wild mushroom calamari (I'll share the recipe with you below), and they too where not complicated to make.
Yesterday for the first time in 20 days my body craved something hot and comforting, so I listened.
Sometimes, we just need to do what we need to do. No reason to beat ourselves up, just acknowledge what has happened, and move on! What's that quote? "Be Calm, and Carry On", and that is exactly what I did.
Here is that Wild Mushroom Calamari recipe for you to enjoy.
Wild Mushroom Calamari
Calamari:
1 cups dried wild mushrooms
Soak to rehydrate for an hour or so, drained and squeezed to remove any additional water
Bread Crumbs:
1/2 cup golden flax
1/4 cup chia seeds
1/8 cup psyllium husk
Place all ingredients into your spice mill and grind to a bread crumb like consistency.
Use a portion of your bread crumbs that is suitable for the amount of wild mushrooms that you will be making and season with the following spices to your liking:
Cayenne pepper
Black pepper
Italian Seasoning mix
Salt
Toss and coat your wild mushrooms and place in the dehydrator at 140 degrees for 10 minutes, then at 110 degrees for another 20 minutes or until crispy.
Marinara Dipping Sauce
Add the following ingredients into your food processor or blender
2 Plum tomatoes
4 Sun dried tomatoes
Fresh Basil
1 clove of garlic
1 tablespoon extra virgin olive oil
salt to taste
Blend or process until smooth and serve with on the side with your calamari.
Makes a great appetizer or can be served as a main dish along with a bowl of zucchini spaghetti. Top the spaghetti with the marinara sauce and half the calamari.
 |
| Wild Mushroom Calamari |
Looking for green smoothie recipes or ideas? Click on the following link and check out what I and others who are on the green smoothie challenge have been making for the last 20 days.
www.facebook.com/RawFoodYogini
Sunday, February 17, 2013
Day 17 of 28 Days of Raw and Very Curious!
One of my favourite past times while doing my grocery shopping is exploring the different types of fruit that come into the store throughout the winter months.
Why winter?
During the winter if we were to eat locally the only fruit that we would be eating are apples and frozen fruits that we preserved throughout the summer months. Our growing season in southern Ontario is short and the fruit that are grown locally are pears, apples, apricots, cherries, blueberries, strawberries, grapes, plums etc. As you can see these fruits do not have a long shelf life and must be frozen, for the exception of apple that can be stored under the proper conditions for quite awhile.
I was pleasantly surprised yesterday when I discovered a display of mangosteens in our local grocery store. No information on the fruit itself only the label and the price per pound. Right beside them was also other exotic fruit, such as star fruit and logan fruit (dragon's eye, that is similar to lichee fruit). I've seen the others fruits before and have tried them too and they are quite good but this was the first time that I have ever found mangosteens.
My curiosity and sense of adventure in trying new things is taking the better part of me so this morning, I'm making a special trip to the grocery store to pick up some of these exotic beauties while available to enjoy as is and in my green smoothies.
Have a wonderful Sunday, stay curious and have fun!
Namaste,
Fortunata
Why winter?
During the winter if we were to eat locally the only fruit that we would be eating are apples and frozen fruits that we preserved throughout the summer months. Our growing season in southern Ontario is short and the fruit that are grown locally are pears, apples, apricots, cherries, blueberries, strawberries, grapes, plums etc. As you can see these fruits do not have a long shelf life and must be frozen, for the exception of apple that can be stored under the proper conditions for quite awhile.
I was pleasantly surprised yesterday when I discovered a display of mangosteens in our local grocery store. No information on the fruit itself only the label and the price per pound. Right beside them was also other exotic fruit, such as star fruit and logan fruit (dragon's eye, that is similar to lichee fruit). I've seen the others fruits before and have tried them too and they are quite good but this was the first time that I have ever found mangosteens.
My curiosity and sense of adventure in trying new things is taking the better part of me so this morning, I'm making a special trip to the grocery store to pick up some of these exotic beauties while available to enjoy as is and in my green smoothies.
Have a wonderful Sunday, stay curious and have fun!
Namaste,
Fortunata
Saturday, February 16, 2013
Day 16 of 28 Days of Raw & Green Smoothie Challenge
I know it's been almost a week since my last post. I took a break from blogging to take time to become a bit more quiet and reflect on how and what my body has been telling me about making the change from 80 to 100% raw.
I thought it would be fitting here to let you in on what I have discovered about myself during these past couple of weeks.
As I mentioned when I first set off on this personal challenge, that this was not all about whether I can maintain a 100% raw diet, it was a journey of Self discovery. Change or challenges, no matter how big or small, have the ability to create such discomfort in all of us. Understanding Self and how we handle that change will liberate us from the fear that is associated with it.
During this past week my intension was to flow with whatever came my way, not to plan and try to navigate through the things that needed to get done. What did I discover? More freedom to just be me and with it an incredible amount of grounding and joy. The added bonus, much more got done without the drama of having too much on my plate, pardon the pun.
In the kitchen with raw meal planning there was an incredible amount of freedom to keep things simple and nourishing. I allowed my body to tell me what it needed rather than trying to figure out what I thought my body needed. A very liberating experience and something I am planning to maintain after my 28 day challenge.
Time has just flown by this past week.
That is what happens when your energy is in balance with the energy that surrounds you. Giving yourself permission to "play" and have fun in what ever you are trying to achieve.
So get out there and have fun rawk'n it out in your kitchen and allow yourself the freedom to just be you!
Take a trip over to my Facebook page and check out what I and others who have embraced the 28 day green smoothie challenge have been up to these past 16 Days. Perhaps it will inspire you to join us for the remainder of the challenge. Just click on the following link and it will direct you to the page. Like, and join in! www.facebook.com/RawFoodYogini
I thought it would be fitting here to let you in on what I have discovered about myself during these past couple of weeks.
As I mentioned when I first set off on this personal challenge, that this was not all about whether I can maintain a 100% raw diet, it was a journey of Self discovery. Change or challenges, no matter how big or small, have the ability to create such discomfort in all of us. Understanding Self and how we handle that change will liberate us from the fear that is associated with it.
During this past week my intension was to flow with whatever came my way, not to plan and try to navigate through the things that needed to get done. What did I discover? More freedom to just be me and with it an incredible amount of grounding and joy. The added bonus, much more got done without the drama of having too much on my plate, pardon the pun.
In the kitchen with raw meal planning there was an incredible amount of freedom to keep things simple and nourishing. I allowed my body to tell me what it needed rather than trying to figure out what I thought my body needed. A very liberating experience and something I am planning to maintain after my 28 day challenge.
Time has just flown by this past week.
That is what happens when your energy is in balance with the energy that surrounds you. Giving yourself permission to "play" and have fun in what ever you are trying to achieve.
So get out there and have fun rawk'n it out in your kitchen and allow yourself the freedom to just be you!
Take a trip over to my Facebook page and check out what I and others who have embraced the 28 day green smoothie challenge have been up to these past 16 Days. Perhaps it will inspire you to join us for the remainder of the challenge. Just click on the following link and it will direct you to the page. Like, and join in! www.facebook.com/RawFoodYogini
Saturday, February 9, 2013
Day 9 of 28 Days of Raw & Green Smoothie Challenge
Eating 100% raw successfully means keeping things simple.
It is one of the biggest ahas this time around. Not fretting over what will I eat makes things pretty exciting as I really don't know what I am going to make each day. I just open the refrigerator, look at what is in there and just put it together on gut feelings. Ha ha ha no pun intended.
Today it was a blissful berry green smoothie for breakfast that kept me satisfied right through till 2 p.m.
Follow the following link for todays smoothie recipe. www.facebook.com/RawFoodYogni
Lunch consisted of a large salad of kale, shredded green cabbage, baby spinach, broccoli slaw, sliced radishes, english cucumber, grape tomatoes, red onion, topped with goji berries, cranberries, pepitas (raw pumpkin seeds), all tossed with home made lemon poppyseed tahini dressing.
Follow the following link for the lemon poppyseed tahini dressing recipe. http://rawfoodyogini.blogspot.ca/2013/02/day-5-day-6-of-28-days-of-raw-green.html
Diner a bowl full of zucchini spaghetti with a basil pesto and chopped plum tomatoes.
Dessert a combination of what was readily available in my kitchen. Bananas, unsweetened shredded coconut, walnuts and a little agave for sweetness, topped with a chocolate almond fudge drizzle that I made the other day for my raw banana ice-cream.
How easy is that? No recipes, just pure intuition and all very yummy.
Keep rawk'n it out in your kitchen!
It is one of the biggest ahas this time around. Not fretting over what will I eat makes things pretty exciting as I really don't know what I am going to make each day. I just open the refrigerator, look at what is in there and just put it together on gut feelings. Ha ha ha no pun intended.
Today it was a blissful berry green smoothie for breakfast that kept me satisfied right through till 2 p.m.
Follow the following link for todays smoothie recipe. www.facebook.com/RawFoodYogni
Lunch consisted of a large salad of kale, shredded green cabbage, baby spinach, broccoli slaw, sliced radishes, english cucumber, grape tomatoes, red onion, topped with goji berries, cranberries, pepitas (raw pumpkin seeds), all tossed with home made lemon poppyseed tahini dressing.
Follow the following link for the lemon poppyseed tahini dressing recipe. http://rawfoodyogini.blogspot.ca/2013/02/day-5-day-6-of-28-days-of-raw-green.html
Diner a bowl full of zucchini spaghetti with a basil pesto and chopped plum tomatoes.
Dessert a combination of what was readily available in my kitchen. Bananas, unsweetened shredded coconut, walnuts and a little agave for sweetness, topped with a chocolate almond fudge drizzle that I made the other day for my raw banana ice-cream.
How easy is that? No recipes, just pure intuition and all very yummy.
Keep rawk'n it out in your kitchen!
Friday, February 8, 2013
Day 8 of 28 Days of Raw & Green Smoothie Challenge
A very snowy Friday morning here this morning. Will be heading out shortly for a great workout shovelling snow. :)
But first I'm going to enjoy a large glass of todays smoothie.
I'm calling this one Fruity Friday. Using up whats in my fridge and counter.
Fruity Friday
1 small ripe mango
6 ripe strawberries
1/2 cup fresh pineapple
2 handfuls of baby spinach
14 raw almonds
2 cups water
1 cup fresh coconut water
Makes 2 large servings enough for an afternoon treat as well.
Very tropical and perfect for this snowy morning!
Have a rawk'n great Friday!
For more smoothie recipes visit my FB page www.facebook.com/RawFoodYogini.
But first I'm going to enjoy a large glass of todays smoothie.
I'm calling this one Fruity Friday. Using up whats in my fridge and counter.
Fruity Friday
1 small ripe mango
6 ripe strawberries
1/2 cup fresh pineapple
2 handfuls of baby spinach
14 raw almonds
2 cups water
1 cup fresh coconut water
Makes 2 large servings enough for an afternoon treat as well.
Very tropical and perfect for this snowy morning!
Have a rawk'n great Friday!
For more smoothie recipes visit my FB page www.facebook.com/RawFoodYogini.
Thursday, February 7, 2013
Day 7 of 28 Days of Raw & Green Smoothie Challenge
Wow day 7...time seems to be flying by so quickly and totally having a blast in my raw food kitchen coming up with new smoothie recipes everyday using the handy tips I posted last week.
I'm also totally enjoying converting some of my favourite cooked meals into raw meals.
I played around in my kitchen the other day and put together a test sample of chinese dumplings (pictured below). Using soaked almonds as the base for the filling and the raw corriander coconut wraps made with Thai young coconut meat from the abundance of coconuts I found in the grocery store.
Now I'm ready to celebrate the Chinese New Year this coming Sunday!
Chive and Cilantro Almond Dumplings
Wrap
Coconut meat from 2 thai young coconuts
Sea salt (to taste)
Handful coriander (cilantro)
1 tablespoon psyllium husk
Blend until smooth in your high speed blender.
Pour onto a permaflex dehydrator sheet and spread thin to the corners.
Dehydrate at 110-115 degrees until dry enough to flip.
Continue dehydrating for an additional 2 hours.
Remove from dehydrator, cut into squares and use a wraps for dumplings or cut into bigger pieces and use as an alternative wrap for other ingredients.
To store, place wrapper between parchment paper, and place into a zip lock baggie. Store in the refrigerator until ready to use.
Filling
1 cup green cabbage, gently wilted in warm water and salt, drained
3 tablespoons chives (garlic chives if available)
1/3 cup soaked almonds, peels on
1 tablespoon tahini
1 tablespoon lemon juice
a light drizzle of sesame oil
Place all ingredients in a food processor and process until you can form mixture into a ball.
Assembly
Add 1 teaspoon of filling into each wrapper.
Bring the ends together forming a pouch and tie with closed using a sprig of chive.
I'm also totally enjoying converting some of my favourite cooked meals into raw meals.
I played around in my kitchen the other day and put together a test sample of chinese dumplings (pictured below). Using soaked almonds as the base for the filling and the raw corriander coconut wraps made with Thai young coconut meat from the abundance of coconuts I found in the grocery store.
Now I'm ready to celebrate the Chinese New Year this coming Sunday!
Chive and Cilantro Almond Dumplings
Wrap
Coconut meat from 2 thai young coconuts
Sea salt (to taste)
Handful coriander (cilantro)
1 tablespoon psyllium husk
Blend until smooth in your high speed blender.
Pour onto a permaflex dehydrator sheet and spread thin to the corners.
Dehydrate at 110-115 degrees until dry enough to flip.
Continue dehydrating for an additional 2 hours.
Remove from dehydrator, cut into squares and use a wraps for dumplings or cut into bigger pieces and use as an alternative wrap for other ingredients.
To store, place wrapper between parchment paper, and place into a zip lock baggie. Store in the refrigerator until ready to use.
Filling
1 cup green cabbage, gently wilted in warm water and salt, drained
3 tablespoons chives (garlic chives if available)
1/3 cup soaked almonds, peels on
1 tablespoon tahini
1 tablespoon lemon juice
a light drizzle of sesame oil
Place all ingredients in a food processor and process until you can form mixture into a ball.
Assembly
Add 1 teaspoon of filling into each wrapper.
Bring the ends together forming a pouch and tie with closed using a sprig of chive.
 |
| Chives and Cilantro Almond Dumplings |
Wednesday, February 6, 2013
Day 5 & Day 6 of 28 Days of Raw & Green Smoothie Challenge
Day 5 and Day 6
I am feeling a bit tired after having such a busy day 5 and my schedule today isn't any lighter.
On days like these I just keep things really simple and maintain a full raw diet by having lots of fruits and vegetables, nuts and seeds, my own pre-made salads and dressings handy. Sure helps having raw vegetable wraps available as well, so that I can whip up a meal in minutes.
My green smoothies sure help too. They keep me satisfied all morning.
If you are looking for green smoothie recipes you can find a whole bunch on my Facebook page at the following link, www.facebook.com/RawFoodYogini, come on over and check out what I have been making each day and what others who have taken on the green smoothie challenge have been enjoying as well. If you are game, join in on the fun and start posting your own creations so that we can enjoy them too!
Here is one of my favourite dressings for you to enjoy.
Lemon Poppy Seed Dressing
3 tablespoons tahini
1 teaspoon poppy seeds
2 tablespoons apple cider vinegar, Braggs
1 tablespoon agave
juice of 1/2 lemon
1/4 teaspoon sea salt
water to thin to your desired consistency
Place all ingredients in a bowl, stir and pour over your favourite mixed green salad.
I am feeling a bit tired after having such a busy day 5 and my schedule today isn't any lighter.
On days like these I just keep things really simple and maintain a full raw diet by having lots of fruits and vegetables, nuts and seeds, my own pre-made salads and dressings handy. Sure helps having raw vegetable wraps available as well, so that I can whip up a meal in minutes.
My green smoothies sure help too. They keep me satisfied all morning.
If you are looking for green smoothie recipes you can find a whole bunch on my Facebook page at the following link, www.facebook.com/RawFoodYogini, come on over and check out what I have been making each day and what others who have taken on the green smoothie challenge have been enjoying as well. If you are game, join in on the fun and start posting your own creations so that we can enjoy them too!
Here is one of my favourite dressings for you to enjoy.
Lemon Poppy Seed Dressing
3 tablespoons tahini
1 teaspoon poppy seeds
2 tablespoons apple cider vinegar, Braggs
1 tablespoon agave
juice of 1/2 lemon
1/4 teaspoon sea salt
water to thin to your desired consistency
Place all ingredients in a bowl, stir and pour over your favourite mixed green salad.
Monday, February 4, 2013
Day 4 of 28 Days of Raw & Green Smoothie Challenge
Is it already day 4?
Raw Super bowl chili turned out great. Even my hubby, liked it. Very fresh and not too heavy. If you missed it just click on the following link to find the recipe.
http://rawfoodyogini.blogspot.ca/2013/02/day-3-of-28-days-of-raw-green-smoothie.html
Monday's are tough aren't they? Most of us get weekends off and then we are thrown back into the grind Monday mornings with waking up early, and heading out for a busy work day, only to come back home tired and hungry. Often after a busy work day exercise and eating well is the farthest things from our minds.
That is why thinking ahead will keep you in the game of maintaining good health. I'm not saying you have to spend your entire weekend preparing foods. There are so many convenient raw foods out there that you can purchase and have on hand. Opt for the prepared salad kits and veggies that are already washed and chopped for you.
I have noticed that on the shelves of the produce isles there is more & more organic items that are reasonably priced and ready to go. I have always bought kale, washed and deveined it myself, chopped it up and had it ready and waiting in my refrigerator to toss into a salad or smoothie at any time. But now you can find baby kale mixed with other greens right on the shelves, ready to go. How convenient!
So when you are in a pinch and would rather spend some time taking part in your favourite fitness activity than standing at the kitchen counter washing, chopping and dicing, splurge and pick up some raw sweet goodness that is already to go!
Eating raw and staying healthy is getting easier and easier to do. You know what? It's actually getting harder to make up an excuse too!
Stay healthy everyone and have a RAW-some Monday!
Good Morning Sunshine Smoothie
1/2 cup fresh or frozen mango
1/2 cup fresh or frozen pineapple
1 medium carrot chopped
2 large handfuls baby spinach
1 medium golden beet
1 tablespoon hemp hearts
1 cup coconut water
1 1/2 cups water
Give it a whirl, no pun intended, and enjoy.
For more green smoothie recipes visit the Raw Food Yogini Facebook page and join in on the 28 Day Green smoothie challenge. Create a green smoothie and share your recipe with others who are taking the challenge.
Cheers!
www.facebook.com/RawFoodYogini
Raw Super bowl chili turned out great. Even my hubby, liked it. Very fresh and not too heavy. If you missed it just click on the following link to find the recipe.
http://rawfoodyogini.blogspot.ca/2013/02/day-3-of-28-days-of-raw-green-smoothie.html
Monday's are tough aren't they? Most of us get weekends off and then we are thrown back into the grind Monday mornings with waking up early, and heading out for a busy work day, only to come back home tired and hungry. Often after a busy work day exercise and eating well is the farthest things from our minds.
That is why thinking ahead will keep you in the game of maintaining good health. I'm not saying you have to spend your entire weekend preparing foods. There are so many convenient raw foods out there that you can purchase and have on hand. Opt for the prepared salad kits and veggies that are already washed and chopped for you.
I have noticed that on the shelves of the produce isles there is more & more organic items that are reasonably priced and ready to go. I have always bought kale, washed and deveined it myself, chopped it up and had it ready and waiting in my refrigerator to toss into a salad or smoothie at any time. But now you can find baby kale mixed with other greens right on the shelves, ready to go. How convenient!
So when you are in a pinch and would rather spend some time taking part in your favourite fitness activity than standing at the kitchen counter washing, chopping and dicing, splurge and pick up some raw sweet goodness that is already to go!
Eating raw and staying healthy is getting easier and easier to do. You know what? It's actually getting harder to make up an excuse too!
Stay healthy everyone and have a RAW-some Monday!
Good Morning Sunshine Smoothie
1/2 cup fresh or frozen mango
1/2 cup fresh or frozen pineapple
1 medium carrot chopped
2 large handfuls baby spinach
1 medium golden beet
1 tablespoon hemp hearts
1 cup coconut water
1 1/2 cups water
Give it a whirl, no pun intended, and enjoy.
For more green smoothie recipes visit the Raw Food Yogini Facebook page and join in on the 28 Day Green smoothie challenge. Create a green smoothie and share your recipe with others who are taking the challenge.
Cheers!
www.facebook.com/RawFoodYogini
Sunday, February 3, 2013
Day 3 of 28 Days of Raw & Green Smoothie Challenge
Day 3 and feeling great!
Just put some green coconut wrappers into the dehydrator as I am looking forward to making myself a batch of dumplings for the Chinese New Year which is on the 10th.
Today however is Superbowl Sunday and even though I am not a big football fan I do love vegetarian chilli. So tonight I will be making myself a heaping bowl of raw chilli! Trust me it tastes just as good as the cooked version.
Here is the recipe for you!
Almond or Walnut Taco Meat
1/2 cup almonds or Walnuts
1/4-1/2 clove garlic
1/8 Tsp cumin
1/8 Tsp ground Corriander
1 1/2 Tbsp Tamari
1 Tbsp EVOO
Sea Salt*
Chipotle or chilli powder*
Dash of ground cayenne pepper*
*Add more to taste
In a food process, process almonds to the consistency of ground cooked meat
Add the remaining ingredients and process lightly till blended.
Place in a bowl and let the Almond meat absorb the flavors.
Tomato Sauce and Vegetable Base
In a bowl and the following ingredients except sun dried tomatoes:
1.5 cups chopped tomato
1/2 medium onion; chopped
1/2-1 jalapeno pepper; finely chopped
1/2 medium red pepper; chopped
1/2 medium portabello mushroom (chopped)
handful of corn kernals (optional)
red kidney beans canned (not raw and optional).
2 Tbsp EVOO
1/4 tsp cumin
1 dash or 2 of cayenne pepper
Sea Salt to taste
Add all ingredients in a bowl and mix throughly to incorporate flavours.
Transfer 1/4 of the mixture into your high speed blender or food processor, add soaked sundried tomatoes and blend into a thick tomato paste like consistency.
Add paste and almond taco meet to the remaining Vegetable Base, stir in almond or walnut taco meat and dehydrate at 115• until warmed through.
Serve over a large bed of salad greens and enjoy.
Enjoy the chili and the game!
Just put some green coconut wrappers into the dehydrator as I am looking forward to making myself a batch of dumplings for the Chinese New Year which is on the 10th.
Today however is Superbowl Sunday and even though I am not a big football fan I do love vegetarian chilli. So tonight I will be making myself a heaping bowl of raw chilli! Trust me it tastes just as good as the cooked version.
Here is the recipe for you!
Almond or Walnut Taco Meat
1/2 cup almonds or Walnuts
1/4-1/2 clove garlic
1/8 Tsp cumin
1/8 Tsp ground Corriander
1 1/2 Tbsp Tamari
1 Tbsp EVOO
Sea Salt*
Chipotle or chilli powder*
Dash of ground cayenne pepper*
*Add more to taste
In a food process, process almonds to the consistency of ground cooked meat
Add the remaining ingredients and process lightly till blended.
Place in a bowl and let the Almond meat absorb the flavors.
Tomato Sauce and Vegetable Base
In a bowl and the following ingredients except sun dried tomatoes:
1.5 cups chopped tomato
1/2 medium onion; chopped
1/2-1 jalapeno pepper; finely chopped
1/2 medium red pepper; chopped
1/2 medium portabello mushroom (chopped)
handful of corn kernals (optional)
red kidney beans canned (not raw and optional).
2 Tbsp EVOO
1/4 tsp cumin
1 dash or 2 of cayenne pepper
Sea Salt to taste
Add all ingredients in a bowl and mix throughly to incorporate flavours.
Transfer 1/4 of the mixture into your high speed blender or food processor, add soaked sundried tomatoes and blend into a thick tomato paste like consistency.
Add paste and almond taco meet to the remaining Vegetable Base, stir in almond or walnut taco meat and dehydrate at 115• until warmed through.
Serve over a large bed of salad greens and enjoy.
Enjoy the chili and the game!
 |
| Raw Chili |
Don't forget to check out todays green smoothie recipe on my Facebook page. If you like chocolate you will like this one!
Just click on the link and it will take you there.
www.facebook.com/RawFoodYogini
Just click on the link and it will take you there.
www.facebook.com/RawFoodYogini
Saturday, February 2, 2013
Day 2 of 28 Days of Raw & Green Smoothie Challenge
It really did make my heart sing each time I checked my FB page yesterday. I have some great people who have taken the green smoothie challenge on. BRAVO to each of you!!!
Some great recipes too! If you want to check them out click on the following link and visit the page. Like it and come on board the challenge. I would like to see you there posting your green smoothie creations. www.facebook.com/RawFoodYogini
So here I am on day two of my 28 Days of Raw. I have to admit that already this time around I'm finding that it is just that much easier to wrap my head around eating 100% raw. I know its' only day two and things may change but already I feel quite different than last February when I took this challenge on for the first time.
Speaking of wrapping. Yesterday, being Friday, you know, the day I spend in my kitchen experimenting. I made myself a batch of vegetable wraps. No recipe, just playing around with what I had available. I'm looking forward to enjoying one today at lunch and will let you know how they turned out.
I also made myself a couple of sun burgers. I enjoyed one yesterday for diner wrapped in romaine lettuce, topped spicy macadamia nut mayo, tomato and avocado slices. Delish!
If you want to give them a try here is the recipe for you. No real measurements though, so improvise if need be.
Sun Burgers
1/2 medium carrot
1/2 small onion
1/2 celery stalk
about 1/3 cup
about 1/3 cup pumpkin seeds
2 tablespoons tamari
Add all ingredients into your food processor and blend until ingredients come together well. Form into two patties and dehydrate at 115% for 3 hours. Turning patties half way through.
Enjoy your weekend everyone!
Some great recipes too! If you want to check them out click on the following link and visit the page. Like it and come on board the challenge. I would like to see you there posting your green smoothie creations. www.facebook.com/RawFoodYogini
So here I am on day two of my 28 Days of Raw. I have to admit that already this time around I'm finding that it is just that much easier to wrap my head around eating 100% raw. I know its' only day two and things may change but already I feel quite different than last February when I took this challenge on for the first time.
Speaking of wrapping. Yesterday, being Friday, you know, the day I spend in my kitchen experimenting. I made myself a batch of vegetable wraps. No recipe, just playing around with what I had available. I'm looking forward to enjoying one today at lunch and will let you know how they turned out.
I also made myself a couple of sun burgers. I enjoyed one yesterday for diner wrapped in romaine lettuce, topped spicy macadamia nut mayo, tomato and avocado slices. Delish!
If you want to give them a try here is the recipe for you. No real measurements though, so improvise if need be.
Sun Burgers
1/2 medium carrot
1/2 small onion
1/2 celery stalk
about 1/3 cup
about 1/3 cup pumpkin seeds
2 tablespoons tamari
Add all ingredients into your food processor and blend until ingredients come together well. Form into two patties and dehydrate at 115% for 3 hours. Turning patties half way through.
Enjoy your weekend everyone!
Friday, February 1, 2013
Day 1 of 28 Days of Raw 2013 & Green Smoothie Challenge
Day 1 of my 28 Days of Raw and some of my friends and Facebook followers will be joining me for the next 28 Days with a Green Smoothie Challenge.
Last night I posted my day 1 green smoothie recipe. Did you miss it? Are you curious?
It's not too late to join in on the fun, take part in the 28 Day Green smoothie challenge that I'm running on FB. Just create a recipe and post it in the comment section of the post for the day. Each day for 28 days.
What are you waiting for? Visit my Facebook page, like, and share your green smoothie creation. www.facebook.com/RawFoodYogini
Looking forward to trying your recipe tomorrow!
Keep rawk'n it out in your kitchen!
Last night I posted my day 1 green smoothie recipe. Did you miss it? Are you curious?
It's not too late to join in on the fun, take part in the 28 Day Green smoothie challenge that I'm running on FB. Just create a recipe and post it in the comment section of the post for the day. Each day for 28 days.
What are you waiting for? Visit my Facebook page, like, and share your green smoothie creation. www.facebook.com/RawFoodYogini
Looking forward to trying your recipe tomorrow!
Keep rawk'n it out in your kitchen!
Subscribe to:
Posts (Atom)