Theme week: Holiday meals
Good evening friends,
Well I would love to say that today was a great day… I mean the sun was finally out, got a good workout in, got orders done and things ready for the week. Though, I had a break down again… who am I kidding I have one everyday. My depression is still lingering around. The funny thing is that it feels like Michelle and I have switched roles. Now I am the one struggling to be happy and she is doing her best to cheer me up!
Why the break downs: well I thought my skin was finally clearing up but these past two days it seems to have gotten worse again. I am not sure what I did different with my diet or exercise to have led me here again. Grrrr. Anyways sorry for my rant. I had to get it off my chest… they say that is the best thing to do.
Ok… enough of the emotional stuff.
6 mile run (finished in 57 minutes)
45 minutes of power vinyasa flow from yogadownload
Bk- green smoothie
Pre-workout snack- our raw chocolate coffee (water, carob, lucuma, mesquite, cacao, dates, coconut oil)
Post-workout snack- hemp protein shake with chorella, maca, and stevia
Lunch: raw sauerkraut avocado sandwich
Done two different ways
Dinner- green smoothie
Dessert: warm pumpkin milk with spices
Now time for our theme week day one of holiday meals!
Today Michelle and I got to play in the kitchen with some holiday recipes that we used to eat cooked and wanted to see if we could re-create them raw. And here is what we created:
Pure2Raw Recipe: Raw roasted veggies
- 1 beet, skinned
- half white onion
- 2 garlics
- 1 carrot, skinned
- 1 acorn squash
- 3-4 tbsp olive oil
- 1 tsp dried rosemary
- 1/2 tsp thyme
- 1/2 tsp sage
- 1 tsp salt
Clean all veggies and gather all other ingredients
Time to start cutting all the veggies
Thinly slice carrots
Next thinly slice beets (don’t you just love our beets stain everything)
Finishing slicing the remaining of veggies and then toss them all into a bowl
Than add your olive oil, garlic, and spices. Toss to coat!
Take your veggie mixture and spread onto dehydrator tray
Let these veggies dehydrate till soft. We did our overnight. Remember they will shrink in size!
And that is it for that recipe. Once they get to your desired texture they are ready to go. Place on a plate and enjoy!
Pure2Raw Recipe: Second up –Raw creamy Spinach
- about 1 lb of spinach
- 4 tbsp hemp milk or any non- dairy milk of your choice
- 6 tbsp hemp seeds
- 1 small zucchini, lightly skinned
- 1 tbsp coconut butter
- 2 tbsp nutritional yeast
- 1 tsp lemon juice, more for wilting down spinach
- 1 tsp salt
- 1 garlic
- 1 tsp dried basil
- pinch nutmeg
Place spinach in large bowl.
Gather remaining ingredients and grab blender.
Place hemp milk – we like to use Living harvest unsweetened vanilla
and hemp seeds into blender.
And blend together for a few seconds.
Next add in your garlic ( now you can peel off the skin of garlic) We used our garlic press to do the work.
We lightly skinned ours ( we did this because we did not want the sauce to turn green)
Into the blender it goes…
Blend till nice and creamy
And volia you have youself a delicious creamy dressing for your spinach!
Time to dress up the spinach
Here is when you get messy
Now all you have to do is start massaging the spinach with your hands till it starts to wilt down. You can add a little bit more lemon juice to help.
Add more sauce when it gets about wilted down
And that is it. Time to plate up! We topped ours with a little bit more hemp seeds.
Now for the finale… drum roll please….
If you are looking for more of the cooked route here is what I recommend: roast the veggies in your oven at 350 for about 30 minutes or till tender. And for the spinach you can sauté the spinach up some before adding the sauce.
Till next time,