Most of today was spent in bed recovering from an awesome night of dancing at James Murphy last night. Tonight's dinner was supposed to be raw vegan burgers that I wung up but they are taking way longer to dry than I anticipated. I'm going out again tonight so I've just been snacking on some soggy crumbly burgers (that are still delicious and kinda falafel-y) but I probably won't be able to have the real deal until tomorrow.
Friday, September 13th
Today I had my usual chia porridge for breakfast, this time cinnamon and banana flavoured, but added some raw buckwheat groats for a nice crunch. These are defs a keeper. I tried sprouted buckwheat in my porridge once but it made it taste like a salad. Speaking of salad, I think my pear tower got even better overnight! Tonight is my friend's birthday shindig and we are making vegetable creatures, I will post some pics of the final creations on my instagram later (instagram.com/kentiffer). Tonight was supposed to be a rice wrap but lo and behold rice wraps aren't raw! So instead I made all my ingredients into a salad. This salad was actually awesome! I made a dressing of coconut milk, almond butter, garlic and black pepper, and used fresh basil, mint and cilantro in combo with spinach for the greens. On top was a bunch of shredded carrots, alfalfa sprouts, avocado and the star of the hour: mango! For a little zing I marinated long strips of ginger in fresh whole lime juice for 45 minutes and tossed those in too. But now I'm late for the party so I have to take my salad to go!
Thursday, September 12th
This morning I had a delicious banana-chocolate chia porridge for breakfast. I added in some raw buckwheat for an extra crunch and topped it with hemp hearts because they are delicious and a great complete protein source. The chia+hemp combo is an excellent and tasty way to get your Omega 3s too if you are a vegan! Then I made a giant blueberry-vanilla spinach smoothie to use up my spinach that was about to turn into zombie spinach. I ate a lot of spinach today. Tomorrow could be interesting.
Blueberry-Vanilla Spinach Smoothie
1/2 cup fresh or frozen blueberries
2 C fresh spinach (or other greens)
3 T fresh lemon juice
3/4 of an apple (I ate the other 1/4)
2 scoops vanilla Sun Warrior vanilla raw-vegan complete protein blend (this shit rocks)
1T coconut nectar (or agave)
1/4 t real vanilla extract (optional)
Since I only had one class today, Claire and I decided to hit the beach with my roommate Selene. I took a delicious sandwich with me as well that I made with raw bread (I will blog about those later because I am going dancing on Granville Island tonight).
Tonights dinner was a gorgeous stacked pear salad that definitely needed to be eaten with a steak knife. I ate half of it now and I'm saving the rest for tomorrows lunch. The cashew cheez I made for this salad was the best I've done yet so I'm also super stoked about that!
Raw Stacked Wilted Spinach and Pear Salad with Cashew Cheez and Sweet and Sour Dressing
1 ripe bartlett pear 1/3 cup raw cashew cheez
1 cup spinach
1/4 cup dried currants
Sweet and Sour Dressing:
2T apple cider vinegar
3T lemon juice
2T agave nectar
2T EVOO
1/4 t black pepper
1/2 t tapioca starch (for thickening)
- whisk together dressing ingredients
- marinade spinach in dressing until wilted
- core pear with a knife and cut into 1cm slices
- layer pear-cheez-currants-spinach-pear...etc
- pour remaining dressing through core-hole
- take a picture because it's beautiful
here's an instagram vid I made of me making it:
http://instagram.com/p/eLxK_cQN3f/
1 C raw cashews
2 T + 1 t apple cider vinegar
1 1/2 t fresh lemon juice
1 1/2 t Wizard's gluten-free/vegan Worcestershire sauce (made from tamari and tamarind)
3/4 t pink salt
Wednesday, September 11th
Tonight Shane and I cooked together on skype (he calls it "skooking") which was supes cute! Although, tonights soup recipe involved about 20 minutes straight of food processoring, which is loud already, plus the added volume of his food processor coming through the mic. Needless to say, we had some great conversation as always. And the soup was absolutely delicious! My friend Claire came over and enjoyed the soup with us before we started studying amino acids and Shane got nerded out and logged off. =PCurried Coconut and Butternut Squash Soup
1/2 butternut squash peeled and roughly chopped
1/2 cup coconut flakes
1/2 onion
1/4 C raisins
2 1/2 inches fresh ginger, peeled and roughly chopped
1 T fresh lemon juice
1 T curry masala
1 t cinnamon
1 t cumon powder
1/2 T fresh garlic paste
1C water
- puree butternut squash in food processor until very fine
- add remaining ingredients and blend the crap out of it until slightly warm and smooth
Tuesday, September 10th 2013
It's the end of the day and I'm about to start preparing juice for tomorrow and bread for the rest of the week. It will be my first time making raw bread from juicer pulp, and Shane makes a mean carrot bread so I have a lot to live up to! After a juicy day I'm not feeling too hungry but I was around lunch time for sure. And too add to the discomfort, my golden beet juice (which started as a beautiful amber colour) had turned to a freaky browny green by lunch time. It still tasted good but weirded me out a little. I bought some red beets later this afternoon to do it right tonight. I wasn't tired at all today though. In fact, I was super energized to the point where it was almost hard to focus. Right now I'm feeling a little irritable but it's hard to say if it's the lack of solid food or the 6 hours of sleep I got last night. I definitely want an early night tonight though because tomorrow is a long 8-5 school day before I finally get started with my first raw entree!
