A thank you to my beautiful bridesmaids...

     In case I haven't mentioned it before, I am getting married in June.  This past weekend, my wonderful bridesmaids went all out and produced an absolutely amazing bridal shower.  And, it was completely raw vegan!  From the snacks to the desserts, and even the lemonade!  As a person who is used to saying, "Oh no thanks, I only eat _______" it was an amazing blessing.  The girls made cucumber pesto rolls (which were AMAZING).  My non-vegan family was asking me to get the recipe from Bridget for them all day.  They also created delicious zucchini avocado boats, fruit salad, and amazing raw vegan chocolate goodies.  I was the only raw vegan there but everyone was pleased by the spread! Thank you to my lovely bridesmaids!

Check out Bridget's amazing recipes used at the shower as well as mouth-watering photos here.

Raw Zucchini and Avocado Soup- Week two Raw

So, I'm in week two of my second attempt at being 100% raw, and I ate only one non-raw meal last week: vegan pizza from Mellow Mushroom in Austin.  But honestly, how could I pass up that deliciousness?  If you're ever in Austin, Mellow Mushroom HAS to happen. Trust me.

I feel awesome.  I haven't had a single pimple on my face for weeks (I juice fasted 21 days before going raw) and I have ridiculous energy.  I've also been in this perpetual great mood that I believe is starting to annoy people.  That 2:30 slump is starting to disappear....I just feel so ridiculously happy and peaceful about everything!  And, since I don't feel bad about eating a pound of spinach, I am always satisfied.  I've been eating a green smoothie for breakfast, a huge salad, fruit, and nuts for lunch, and then a raw soup for dinner.  The soup at night digests so easily, and I don't go to bed feeling heavy from a big meal.

Tonight's dinner was amazing.  So amazing that "four servings" turned into two big bowls for me and a small bowl left over if Nick wants some.

Raw Zucchini Soup

Ingredients

- 2 cups chopped cucumber

- 1 cup chopped zucchini

- 1 cup peeled and chopped avocado

- 1 clove garlic minced

- 2 cups water

- juice of 1/2 large lemon

- 2 tblsp. olive oil (you can use 1/4 cup cashews for a thicker soup)

- pinch of salt

Blend everything for one minute or until smooth.  Enjoy!

Tomato Cilantro Raw Soup

I am most certainly on a raw soup kick.  Partially because I ran out of spinach until I go to the grocery store, partially because they are delicious and give me TONS of energy.  This particular soup is amazing, especially if you are a fan of cilantro.  If you don't like cilantro, you can make a tomato-basil soup and replace the cilantro with 2 tablespoons chopped fresh basil.

Ingredients: 

- 1 cup chopped tomato

- 1 handful cilantro, chopped (or 2 tblsp. fresh basil, chopped)

- 1 tsp salt

- 1 tsp. pepper

- 1 clove garlic

- 1/4 cup cashews, soaked

- 1 cup water

Blend all ingredients until smooth and very well-blended.  Garnish with some cilantro, basil, or additional tomato slices.  

Raw Red Pepper Soup

     It's day four of my second try to be completely raw vegan and dinner was delicious.  I was wanting something other than spinach for a night, so I ventured to try this soup.  I actually hate raw red peppers, so I was thinking that the soup would be a bust.  However, the cashews and chile powder really balance out the pepper taste so well.  This is THE most delicious raw meal I have made so far.  It is so absolutely simple!  Only four ingredients: red peppers, cashews, 1 teaspoon chile powder, and a pinch of sea salt.

Recipe Adapted from "The Rawtarian"

Ingredients:
- Two chopped red peppers (do NOT use green or yellow, the red is the sweetest)
- 1/3 cup soaked cashews
- pinch salt
- 1 tsp. chile powder
- 1/2 cup water

Blend all ingredients in a high-powered blender until you get a smooth consistency.  Enjoy!

"Vegan food is soul food in its truest form.  Soul food means to feed the soul.  And to me, your soul is your intent.  If your intent is pure, you are pure."  - Erykah Badu

Raw Garbanzo Sprout Hummus

Nick (My non-raw vegan) enjoying some raw sprouted garbanzo hummus.  He will attest to its deliciousness!

The recipe:

- 1 1/2 cup raw sprouted chickpeas, sprouted to 1/4 inch

- 2 tblsp tahini or raw sesame seeds soaked 4 hrs.

- 1 tsp. sea salt

- 2 lemons juiced

- 4 cloves garlic

- 1 cup water

- 1 pinch paprika

First, boil 4 cups water.  After it comes to a boil, let it sit for one minute.  Pour in the sprouted chickpeas, let sit for one minute.  We don't want them cooked, just softened, so immediately take them out and rinse them.  You can omit this step, but it tastes slightly less delicious.  

Add all ingredients to a high-powered blender and process until smooth.  Let sit for five minutes to let the beans soak up the excess water.  

Fennel Salad and raw "Cheez" veggie dip

Tonight's Dinner

This was a bittersweet meal.  First, I had never tried fennel, so branched out to try a fennel salad recipe from "Live Raw" by Mimi Kirk.  Note: I now know I do not like fennel raw.  It oddly tastes like licorice...  The fantastic part of this meal was the raw vegan "cheez" veggie dip that I made.  MOST AMAZING FOOD EVER.  It has the consistency of hummus and has a cheesy taste that is to die for.  And, it's raw!  :)

Recipes by Mimi Kirk, Live Raw p. 120

Fennel Salad (Serves 2)

- 2 cups fennel bulb, thinly sliced

- 1 cup spinach

- 1 sweet red pepper, sliced or chopped

The dressing

- 1/2 cup extra virgin olive oil

- 4 tblsp. lemon juice

- 1 clove garlic, minced

- himalayan salt to taste

Whisk all ingredients together until well incorporated.

Raw "Cheez" Veggie Dip

- 1 cup cashews, soaked for 4 hours

- 1/2 cup sunflower seeds, soaked for 4 hours

- 3 tablespoons nutritional yeast

- 2 tablespoons lemon juice

- 3/4 cup water (more if needed)

- 1/2 cup EVOO

- 1 clove garlic

- 1 tblsp. onion

- two generous pinches turmeric

- pinch paprika

- himalayan salt to taste

- pepper to taste

Blend all ingredients in a high-powered blender until smooth.  Start with half a cup of water and add more if needed to make a smooth thick mixture.  

Sprout your stuff!

Yummy, delicious, tender, mouth-watering sprouts are the way to go. Always.  When in doubt, sprout.

The benefits of sprouting are endless.  You can sprout almost any legume, seed, or grain.  When seeds start to sprout, a dormant health superpower wakes up to nourish and grow the plant.

- Enzyme inhibitors are diminished.  (These keep the seed/ grain from sprouting when being stored)

-  Calories are reduced

- Protein is increased

-  Minerals such as calcium, phosphorus, and iron are released from their bondage within the seed while sprouting

Some lentil sprouts I sprouted the past four days.

This is how I sprout to get the most out of my seeds:

1.)  Rinse and drain the dried seeds, beans, rice, etc several times to remove the soapy layer.

2.)  Place rinsed seeds in a bowl full of water to soak for 8-12 hours.

3.)  Rinse, rinse, rinse and drain!  You don't want them to mildew...

4.)  Repeat for 3-4 days until 1/4 inch magical sprouts emerge.

Some garbanzo beans sprouted the last few days!  I will use these for some delicious protein packed raw hummus.  

So, when people ask, "How do you get your protein?"  We respond, "Sprouts!"