Salad Smoothie

Hey everyone

Gina and I did get up this morning and go to the gym. I did not get the best sleep so no running for me today. I got a good walk uphill workout in though : )

My workout today was kinda of random so I am not going to write exactly what I did because to tell you the truth I do not remember. But I walked uphill for 70 minutes. I walked a bit faster today at higher inclines, although I eased my way up. Overall felt pretty good, legs still a little sore from yoga.

I did have one raw brownie bite before leaving for the gym as a pick me up. My post workout meal was a vega protein shake. I had the berry flavor today and liked it. I did add some chia seeds and maca to my shake to help boost with more nutrients. Again another hand stirred shake, which is not the best way I feel to have Vega. It does better blended up, but I still enjoy it.

Today in class we started our morning tackling these

I feel I am getting better…

Then was on to play with raw chocolate

Seriously you could never tell these were raw!!! No animal products here : )

Next it was time to prep for our Blue Corn Tostada’s

Facts about blue corn

• Peruvian super food
• Packed with phytonutrients and antioxidants
• anti-inflammatory
• promote blood flow and reduce cholesterol
• promote collagen formation
• improve circulation
• lowers blood pressure

A Japanese study at Nagoya University showed that the pigment in purple corn blocks the development cancer in the colon. Also some people claim that purple corn can help us open our third eye chakra, due to the purple. The third eye chakra is responsible for increased intuition, and opening up to spiritual truths. There is an ancient Hopi prophecy that says when purple corn comes to the West it is a sign that great changes are occurring on the planet : ) Lets hope this is true!

Twins Question: Do you eat purple corn? Have you ever had it? Well, I have before when I first got into raw foods. I made a blue corn wrap with it and it actually was pretty good!

To complete the blue corn tostada for tomorrow we dehydrated yellow squash and made the sauces

(They were tossed with olive oil, sea salt, and fresh oregano)

Next up was lunch: Salad bar and create your own dressing day

I chose to do one of my favorite dressings Orange Fig Tahini dressing

Now when I make salad dressings I never measure so I am sorry I do not have an exact recipe. But here is what was in it, I will do my best on estimates.  This dressing was a big hit with everyone in the class!

Ingredients:

• 3 green figs (black mission is usually what I use but the green tasted great too)
• 3 oranges (1 zest and all the juice)
• about 1/4 cup olive oil
• about 2 tbsp hemp seeds (you don’t necessarily need these I used them for texture)
• a spoonful of tahini (maybe a 1 tbsp)
• a small drop of honey (could use agave)
• a pinch or two of sea salt

I was not feeling the best so I turned my salad into a green smoothie. I had leftover dressing in my Vitamix so I decided to add my “salad” to it and blend it up. My “salad” smoothie was: some spinach, lots of arugula, avocado, hemp seeds, celery, cucumber, and coconut water.

Kombucha time. Our tea has been fermenting for about 7 days so time to sweeten them up.

But first we had to separate the mommy from the baby : ( haha

I am not sure what to say about this..hum…it really was not as bad as it looks : )

I chose to flavor my Kombucha tea with lemongrass, raspberries, and some goji berries. Everyone in the class did different flavors and they all sound wonderful, I cannot wait to try them all tomorrow.

And yes raw dessert please…today we made the crust for the chocolate malted tarts we will be enjoying tomorrow

Ingredients: nut flour, coconut oil, almond extract, sea salt, cacao nibs, and agave

Just stir together and mold into tart shells

And before class ended the tostadas were ready to be flipped

Well hope everyone has a great Monday evening…mine will be filled with more leftovers from class : )

Till next time,

Michelle

Pure2raw twin