Sweet Potato and Lentil Salad

This is a really yummy dish...perfect to fill you up, especially after a really hard workout.
Again, it is from www.ohsheglows.com: Here you go:

Ingredients:
2 large sweet potatoes
1 T. olive oil
salt and pepper to taste
2 C. organic vegetable broth
1 C. uncooked green lentils
1 onion, chopped
2 garlic cloves, minced
1 green pepper, chopped
2 C. spinach chopped
Dressing (I doubled this)
1 T. pure maple syrup, 1 t. dijon mustard, 1 T. olive oil, 1 T. balsamic vinegar, salt and pepper

Directions:
1. Preheat the oven to 400 degrees. Peel and chop sweet potatoes into 1 inch cubes. In a bowl, mix with 1 T. olive oil and season with salt and pepper. Roast for about 30 minutes, stiring with a spatula half-way through
2. While those are cooking, cook lentils on the stove with the broth.
3. To a pan, add chopped onion and garlic. Cook with a drop of olive oil for 4 minutes and then add in chopped pepper and spinach and cook for another 5 minutes. When the lentils and sweet potatoes are done, add them in.
4. Mix your dressing, and then stir into mixture on the stove. Season with salt and pepper. Serves 4-6 side servings.

(p.s. I served it with homemade pita bread that I made. I have been experimenting with naturally leavened whole-wheat bread. If you are interested in obtaining a starter, you can get it from the authors of Original Fast Foods. Click HERE, to read more about naturally-leavened bread and what you can make with one batch of dough! YUMMY! To obtain a starter, they have information on the right hand side of the page, about half way down

What do I eat for lunch?

I have had quite a few people interested in what I eat for lunch? I rarely have enough time to make lunch, like I do dinner. I try to always eat at least 1 pound of vegetables at lunch. By the time 12:30 rolls around, my body is actually asking me for veggies...so I try to deliver.

Here is a picture of a typical lunch for myself. It includes:

tons of chopped veggies (I try to rotate so I don't get tired of the same thing)
a cooked veggie burger from Costco (they are new and come in a white box.)
(I spray Bragg's amino acids on my burger to give it a great flavor)
1/2 C. beans (I really like white kidney beans)
a small serving of brown rice pasta
2 oz. of avocado
a drizzle of either balsamic vinaigrette or Cashew Ranch from Original Fast Foods.

Here is the recipe for Cashew Ranch Dressing:

In your blender. blend:
1 C. raw cashews
3/4 C. water (more if you want it to be thinner the next day)
2 T. freshly squeezed lemon juice
1/2 t. garlic powder (sometimes I do more like 3/4 t.)
1/2 t. onion powder
1/4 t. REAL salt
1 t. dried basil
1 t. dried dill
1 to 2 T. chia seeds if you want it really think

Blend until smooth, except the chia seeds. If you want it thick, add chia seeds and let sit for 10 minutes. Enjoy!

I love this dressing. It also works great if you want something creamy on a taco! Yummy!

Veggie Stew and Corn Quinoa Muffins!

If you can't tell by now....I LOVE QUINOA! I LOVE IT...I LOVE IT....I LOVE IT!

I was so excited to try these new quinoa muffins from mynewroots.com. They were the perfect compliment to my stew that I adapted from ohsheglows.com.

Here you go:

Black Quinoa Corn Muffins

Ingredients:

1 C. organic corn meal

1/4 C. organic flour (aka masa harina..Bob's Red Mill sells it in a bag)

1 C. cooked black quinoa (I used white cause that's what I had)

1 T. baking powder

1/2 t. baking soda

3/4 t. sea salt

1 C. almond milk

3 T. chia seeds + 9 T. water

1/4 C. sunflower oil

1 T. raw honey

1/2 cup diced cilantro leaves

1 chili, minced or 1/2 t. ground chipotle

Directions:

1. Preheat oven to 400. Line metal muffin tins with muffin papers (this batch made 12 muffins for me)

2. Mix chia seeds and water in a bowl and set aside to gel up (this will be used in place of using an egg). In about 10 minutes, it should look thick and almost gel like

3. In a large bowl, mix the dry ingredients together and add the cooked, cooled quinoa.

4. In another bowl, whisk the wet ingredients together, including the chia gel

5. Add the wet ingredients to the dry ingredients and mix just until combined. Fold in cilantro and minced chili

6. Pour batter into muffin papers and bake for about 25 minutes until edges are brown.

Note: These were a little crumbly, but I really liked the texture, flavor and how dense they are. IT tasted great heated up for lunch today! Next time, I will use less cornmeal and more corn flour. Great gluten-free recipe!

Veggie Stew

adapted from: www.ohsheglows.com

Ingredients:

1-2 T. olive oil

1 onion, diced

4 garlic cloves, pressed through the garlic press

4 green onions, diced

2 bay leaves

3 small zucchini, chopped

4 celery ribs, diced

2 C. baby carrots, chopped

4 C. organic, free range chicken broth

1 28 oz. can diced Italian blend tomatoes

2 small cans, no salt added, tomato sauce

1/2 C. uncooked green lentils

1/2 C. uncooked wild rice blend

1/2 C. frozen Edamame

1.5 T. fresh lemon juice

2-3 T. fresh minced parsley

1 t. garlic powder

1 t. onion powder

1/2 t. red pepper flakes

1 t. sea salt

pepper to taste

2 C. chopped spinach

Directions:

1. In large pot over lower heat, add olive oil, onions and garlic. Heat for a few minutes until softer

2. Add bay leaves, the chopped veggies and cook for 5 or 6 more minutes

3. Stir in diced tomatoes, tomato sauce, chicken broth, lentils and wild rice. Simmer over low/medium heat for 20 minutes.

4. After 20 minutes, add in the lemon juice, parsley, garlic and onion powder, salt and pepper, red pepper flakes, Edamame and spinach.

5. Cook until rice and lentils are tender. Discard bay leaves before eating!

Lots of flavor...my kids ate it over extra plain quinoa. I broke up my muffin and put it on top of my stew! YUMMY!

Buckwheat Rocks!

The following information is from HERE:

"What is buckwheat?

Technically, buckwheat is not a grain. It's not even related to wheat (which I didn't know). It is a seed, from the rhubarb family, but one that can be used in a wide range of recipes in a manner similar to wheat. The people of China and Jap

an, where it originated, have reaped its health benefits for centuries, but it remains relatively new to the U.S.

Benefits of Buckwheat:

Buckwheat is quite a nutritional powerhouse. Since it is not a wheat, it doesn't contain gluten, making it an ideal dietary option for those who are gluten sensitive or who have Celiacs disease. It is high in fiber and protein, and is a good source of iron and magnesium.Magnesium helps the body's metabolism function effectively,

and a half cup serving of buckwheat contains a mighty 51 mg of the mineral, as well as .8 mg of iron and 3 g of protein, all for just 90 calories.

1 cup of buckwheat contains more fiber than a cup of oatmeal and a slice of whole wheat toast combined.

Here are two recipes I tried using buckwheat this past week and I loved them both...especially since I can't really have wheat, it was nice to have pancakes. Enjoy:

Upside Down Apple Cake

from: www.ohsheglows.com

Ingredients:

1 large sweet apple, peeled, cored and

cut in thin slices

2 t. cinnamon

2 T. Sucanat (or brown sugar)

1 medium banana, mashed

1/2 C. unsweetened applesauce

1 t. vanilla

2 T. pure maple syrup

1 T. ground flax seeds

3/4 C. almond milk

3/4 C. plus 1 T. raw buckwheat flour (process raw buckwheat groats in your blender until they turn into flour)

1 t. ground cinnamon

2 t. baking powder

1/4 t. baking soda

Directions:

1. Preheat over to 350. Line a 10 inch spring form pan or pie plate with a circle of parchment paper; then grease both the pan and the paper to prevent sticking.

2. In a small bowl, combine the apple, cinnamon and Sucanat. Toss with a spoon until all the sliced are coated. Place the sliced in a single layer over the bottom of the pan.

3. In a medium bowl, mash the banan

a. Now whisk together the mashed banana, applesauce, vanilla, maple syrup, milk and ground flax seeds until combined. In a large bowl, sift together the remaining ingredients. Add the wet mixture and stir until well combined. Pour batter over the apples and smooth over.

4. Bake the pancake at 350 for 40-45 minutes until no longer runny in the middle. Cook completely and then loosen edged of ca

ke with a knife. Remove spring form and flip cake over onto a plate!

This serves four big pieces with each at about 200 calories, 2 g. fat, 39 g. carbs, 5 g. fiber, and 4 g. protein.

Buckwheat Pinole Pancakes

from: www.nomeatathlete.com

Ingredients:

1/2 C. pinole (masa harina corn flour..B

ob's red mill sells it in a bag)

1/4 C. chia seeds

1/2 C. buckwheat flour (I used store bought..next time I will grind up the buckwheat groats)

1/2 t. salt

1 t. baking powder

1/4 C. applesauce

1 C. milk (I had to almost double this to get a good pancake consistency)

2 T. oil

2 T. agave

1 t. vanilla

Directions:

Mix the dry ingredients together and whisk in the wet ingredients. Cooking on a griddle and enjoy! I keep these in the freezer and pull out as I need them. YUM!

Raw Chocolate Milkshake!

My friend, Lilly sent me this website that I haven't been to before and it is really awesome! You can check it out HERE!
Sarah Britton is a vegetarian chef and makes beautiful dishes. I have a stack of stuff waiting to try from her blog and if they are all as great as the first one, then I am really excited. For those of you craving a good chocolate milkshake and are eating nutritarian, vegan, or just want a healthy alternative, then this baby is for you (and for me which I will consume every day now until I get tired of it!)

On her blog, Sarah calls it the "Raw Chocolate Milkshake Miracle."
Here is my version: You can see the actual post here!

In your blender, add:
1/8-1/4 C. hemp seeds
2 T raw cacao (cocoa powder if you don't have the good stuff)
I C. spinach (I added this)
1 large frozen banana
1/2-1 whole avocado
1 dropper full of stevia (or 2 T. honey, agave or maple syrup)
dash sea salt
1 C. water
1 C. ice

Blend until smooth. The consistency is awesome...very thick and creamy! Enjoy!

The PIE that changes everything!

If you could eat something soo good for you that also satisfied that sweet craving...why would you ever go back to that junky stuff.. Through a friend, I came across this e-book made by a couple whose names are Jonsi and Alex. All their recipes are raw. I have only tried one...and WOW..am I glad I did. My kids don't like it and neither does my husband..because they are not apple dessert fans..I am totally OK with this because I am in love! This is the perfect breakfast..no joke. And with only 2 T. of agave, this is pretty Nutritarian if I do say so myself..If not..let me know and I won't make it again for the next 5 weeks..but it really doesn't get much better than this. Enjoy!
Here is the link to the entire ebook and you can also see a more professional picture of this yummy thin!

Here is the recipe for Arkansas Apple Pie:

Crust: Blend the following ingredients, one at a time, in your food processor to make this amazing crust (might just make the crust next time to eat..)
1 C. coconut (not the sweetened stuff)
1 C. pecans
1 C. dates
1 t. cinnamon
2 pinches salt
2 T. almond butter (I used the almond butter from ohsheglows.com that you can see HERE)

Pat into your pie pan. I used a springform pan.

Then spread a layer of almond butter over the pie crust and try not to drool already.

Then, in your food processor, blend until smooth:
2 1/2 granny smith apples (peels on of course)
1 C. dates
2 T. agave
Pour this into your pie crust

Then, blend another 2 1/2 apples (used organic galas here) just until chunky and put into the pie crust and mix with the other apple mixture.

Drizzle almond butter (i used organic peanut butter) and fresh thinly cut apple slices over the cake.

OH MY GOSH!!!! I can't stand it...this is my FAVORITE thing I have made on my "journey" so far!

PEACE, LOVE, and many slices of Arkansas Apple Pie!

(Sorry for the crappy picture..I really just wanted to eat my apple pie and not be bothered with a picture)

Days Four - Six

The last few days have been super busy, but I did want to share something with you that continues to help me start my day, especially during this "Nutritarian" quest!

FACT: It is easiest for me to get most of my raw veggies in by putting them in my green smoothie.

Here is what I have been doing the last few days. This is just a take off of THIS smoothie!
In your blender, add:
1 small banana
1 T. chia seeds
1 T. goji berries
1 zucchini, cut up (weird I know, but it actually gives the shake a great consistency)
1 handful fresh spinach
2 Collard Greens leaves
2 small Kale leaves
1 C. frozen mixed berries from Costco
1 C. frozen strawberries
2 dropper-fuls of Stevia (don't know what this is. Go HERE!
1-2 C. ice
1-2 C. water.

Blend all in your Vita-mix and enjoy! This makes a totally large smoothie...but fills me up COMPLETELY and gives me the energy I need for the morning, especially after a hard training morning, like a triathlon bike class combined with a hard training swim!

Two out of my three kids like this smoothie and my husband wants to me make this for him before he goes to work.

Here is the kicker...After I make my smoothie, I take out a little bit and mix in 1 t. chlorella. I down this really fast! This is the highest form of chlorophyll you can buy and can reverse toxins in your body. This is natural energy in a strong-tasting powder form..Not my favorite taste, but it is powerful...let me tell you.

Then, I take another little bit of shake and mix in 1 T. of my "Four Thieves" apple cider vinegar formula...I have not been sick since October...no fever, so sore throat, to coughing...nothing.. I really do attribute my staying healthy (especially when everyone around me has been sick) to this little concoction. You can read about it HERE!

Here is what Dr. Fuhrman says about consuming raw vegetables:
"There is one food that scientific research has shown has a strong positive association with increased longevity in humans. So which food do you think that is?
The answer is raw, leafy vegetables, referred to as salad. Being healthy and owning a disease-resistant body is not luck; it is earned." (Eat to Live pg 72)

"Raw foods have a fast transit time through the digestive tract and result in a lower glucose response and encourage more weight loss than their cooked counterparts. The object is to eat as many raw vegetables as possible, with a goal of one pound (sixteen ounces) daily. (Eat to Live pg. 212-213)

Yummy Veggie Speghetti

Since David and I were dating, we have always made spaghetti...it has just made it's own transformation, like our marriage...and over time has gotten better and better. Here is our Vegan version. We ate this last night over brown rice pasta and the kids ate some yummy Costco bread with it. Here is what I did (sorry measurements are guess of what I think I did...)

While you make the sauce, boil your water for the pasta of your choice.

In the meantime, saute with a little olive oil and some raw sugar (helps bring out the the flavors in the veggies)
1/2 package of mushrooms, diced
1/2 package of firm tofu, diced (this was my kids first experience and they thought it was chicken..He..HE...HE..)
1 zucchini, diced
1/2 red pepper diced
1/2 green pepper diced
1/2 onion, diced
3-4 cloves of garlic diced
(guess I diced everything..that's funny!)

Saute above ingredients until veggies start to get soft. Once they are, add in three handfuls of chopped spinach.

Once spinach is wilted, add in your pan:
1 can of organic (15 oz) diced tomatoes with liquid
3 small cans (8 oz) organic no salt tomato sauce
1 small can tomato paste
2 things of water using one of the small tomato sauce containers
1 T. dried basil
1 T. dried oregano
1 cap full of balsamic vinegar
onion and garlic powder to taste
sea salt and pepper to taste

Bring all to a boil and then put a lid on it and let it simmer while your pasta cooks.

Tastes awesome as leftover lunch, like I had today!

Cheezy Broccoli Soup

This recipe is from Original Fast Foods. (Sorry..can't find the picture). But it really does just look like cheesy broccoli soup...Really Yummy!

Ingredients:
2 1/2 C. carrots
2 1.2 C. potatoes
1 medium onion
1 3/4 t. salt
3 1/2 C. water
3/4 C. cashews
2 T. nutritional yeast
6-8 C. fresh broccoli

Combine 1 1/2 C. each carrots and potatoes, onion and salt into 3 1/2 C. water. Cook until veggies are soft and combine in blender with cashews and yeast. Blend to make cheese sauce and return to pot. Place remaining potatoes, carrots, and broccoli into a steamer and cook to desired firmness. Stir steamed veggies into cheese sauce and serve.

Fresh Spring Rolls

I made these and brought them to the dinner party we were invited to last night. They were a huge hit.

You can add whatever you want to them, but here is what I did:

In a bowl, mix:
1/2 bag of coleslaw mix
1/2 bag of broccoli slaw
1/2 bunch green onions, diced
4 T. chopped cilantro
2-3 T. chopped basil
Mix together and drizzle over the mixture: sesame seed oil, seasoned rice vinegar, braggs liquid aminos (or reduced sodium soy sauce)

On a large cutting board, chop like matchstick, whatever veggies you want. We did:
carrots (3 large)
cucumber (one medium size)
zucchini (1/2 large)
avocados (3 small)

Slice firm tofu into 1/2 inch slices and lightly fry in a pan on each side until it starts to get brown. I sprayed Braggs liquid Aminos on it (can buy at any health food store)
Once cool , cut in thin strips

I also added rice sticks for the kids. They are like rice noodles that you get at an Asian market. You let them soak in cold water for 20 minutes and then flash boil and drain..The kids love them

You are now ready to make your rolls.

Get a pan of warm water and put in one rice paper (they are circles that you can buy at most stores or Asian markets). Once soft, take out of the water and put on your counter

Add a small spoonful of your filling and then add:
1 small strip of tofu
1 slice of each of your matchstick veggies
a few rice stick noodles

Roll up. Fold bottom part of the circle up, and then bring in each side and then finish rolling up.

Serve with Thai Peanut Dipping Sauce. Mine is from Original Fast Foods and it is the dressing for my Oriental Salad, which you can find here