Cleansing Cocktail

Well all, I come before you now, for the first time as a married women!  We are so excited and so happy to start this new chapter of our lives together.

After a week of eating out with family and drinking cocktails and beers I really need a break!  Sure it was all vegan but that doesn't mean it was good for me.  So its time for my favorite thing:  Juice cleanse!  So here I am pumping myself up with the movie Fat Sick and Nearly Dead and drinking a new kind of cocktail.

The Cleansing Cocktail:
Apple
Beet
Small piece of Ginger
1 Juicing carrot or 2 regular

Add all of these into juicer one at a time in the order listed above.  Enjoy!

Quick Thai Slaw

Ready for those nice cool summer salads?  Me too!  Here is a new favorite of mine.

Ingredients:
1/2 head of red cabbage
1/2 head of white cabbage
2 carrots grated
4 tbsp veggie broth
4 tbsp rice vinegar
2 tbsp Peanut butter

Lime wedges and crushed peanuts as garnish

Whisk together broth, vinegar and peanut butter until smooth and creamy.

Toss with cabbage and carrots until coated.  Add additional garnishes before serving cold.

Greenling

I feel as though I need to confess something.  Its something that you have probably noticed and something I am ashamed of:  I have not been cooking as much.  Working at a restaurant does that too me because I get free food every shift I work there.

I am so ashamed.  I hate not cooking my own food.  So in an effort to remedy this I have turned to a source that a friend recommended to me:  Greenling.com .

Greenling is a website that brings the local farm to your doorstep.  Forget that for a moment the whole organics argument.  I hear from people all the time that they are just to busy to go to farms markets and support their local agriculture and food economy.  

Well, that is just plain not an excuse anymore!  Greenling is a website where you can place an order of fresh everything (Including dairy and meat if you are so inclined), they will go to the local farms and pick it up, package it for you and then deliver it right to your doorstep!

Now I know what you're thinking.  That there must be something wrong with it.  Its not totally cheap but if you've already graduated over into the health world you know that no matter where you go nutritionally dense food is expensive.

But could it possibly be good quality?  When you're at the super market you get to pick what looks good and what you're going to skip on. I don't know about you but if I walk into the market ans see something I don't like, even if it was on my list I skip it.  And I'm pretty picky.

So lets get to my review.   Here is a picture or two of my box when it arrived.

As you can see the box stuffed with yummys.  The van was refrigerated so everything was cold and crisp and the brochure said it would keep everything inside cold for up to four hours if you were not there to pick it up.  The man that dropped it off was named Robert and he was so nice!

The box itself is ten dollars when you order added on but they are recyclable.  When another order is made you leave the box outside of your door and they will pick it up.  Even if you are not going to be using them again you can schedule a free pick up for the containers.

The food inside it was packed perfectly!  I was so impressed.  Nothing was crushed or under anything it shouldn't have been.  the mushrooms were in a brown paper bag exactly like they should be.  I am so excited to eat it all!  The Kale was still crisp and perfect along with the lettuce.  I am very picky about my leafy greens so it says a lot when I say that they are perfect.

Also in the box since it was our first delivery were two bumper stickers and a welcome brochure.  I know that this is a marketing thing but you can be sure that I will be putting the "Beets Driving" on my car because it is so darn cute!

Also, on the back of my packing slip was a note saying "Packed with Kale :) Jamie."  I found this so sweet and personal that I cant help but feel a personal connection to this company.

All together I am more then satisfied with this order and I will be using this service again. I would recommend it to everyone.  A huge thanks to Jamie and Robert who made this all the more personal and won huge brownie points for this company.

Raw "Peanut" Noodles

For the Dressing:

• 1" ginger
• 1 cup olive oil
• 2 tablespoons roasted sesame oil
• Juice of 1 lime
• 1/4 cup of white miso
• 1/4 cup of maple syrup
• 2 tablespoons high quality shoyu or soy sauce
• 1/3 cup water

Blend all of the ingrediants together in a food processor or high speed blender until creamy.

For the Noodles:

• 2 small zucchinis  sliced with a veggie pealer
• 1/2 red pepper, sliced into matchsticks 
• 1/2 carrot sliced into matchsticks
• 1/2 cucumber grated or pealed into long strips 
• Scallions of green onions for garnish

To actually assemble the dish take all of the veggies and toss together in 1/4 cup of the dressing, adding more if necessary.  Sprinkling with the scallions or green onions as garnish.

I also personally really like adding mug beans to this recipe.  

Counter Culture Review

I have been dying to try a bunch of the vegan food trucks in Austin Texas since I read about them in VegNews Magazine.  Counter Culture (120 e. north loop, austin, tx, 78751) has been at the top of my "must eats" since day one.  So now finally I get to write a review about it.

Counter Culture is an all vegan raw foods trailer run by the chef Sue Davis. Davis worked in some of the top vegan resturants before coming to Austin and it reflects in her food.  She has veganized american favorates such as the Philly Cheese Steak, made with home made Setian, Cashew cheese, grilled peppers and onions on a whole wheat bun. (Which Will isn't going to be able to live without once a month now) and the Tuna Sandwich (Which I cant live without).

"Tuna" Sandwich

The food truck itself has an old school dinner feel about it, bathed in baby blues and silver with a bar stool at the front.  So where do you eat at a food truck?  Just a bit away you can walk into a small dining area with shade and matching blue picnic tables.  Some nights there will be documentary screenings there, vegan meetings and bands.

Diner Truck

Private seating area for Counter Culture Customers

All together we loved the food at Counter Culture and will be returning.

Upsides:

• Great food
• Great atmosphere

Watch out for:

• Cash only
• Does not sell drinks (But you can get them at the gas station next door.) 

Garbanzo "Tuna" Salad Sandwich

This is an idea I got from Counter Culture and I just had to try it myself.

Ingredients:
- 1 can of garbanzo beans, drained and rinsed
- 1 carrot, grated
- 1 prog of celery, finely chopped
- 1/4 cup of non dairy mayo
- salt and pepper to taste

Place all of the ingredients in a food processor and pulse 10-15 times.  Place on top of hoggie roll with tomato and lettuce.

As a side just serve as is.

Enjoy!

Vanilla Chia Pudding

Here is a great recipe for a yummy, not so fatty, o sugar desert that will knock the socks off of anyone who tries it.

-3 1/2 cups of non dairy milk
-1 Table spoon of vanilla extract
-1/2 vanilla bean
-1 Tablespoon of cinnamon
- 1/6 cup of agave nectar
-1/2 cup of Chia seeds.

Blend all of the ingredients (Except the Chia seeds) together in a high speed blender and pulse.

Place Chia seeds in the bottom of a large bowl. Pour mixture over the chia seeds and whisk. Keep whisking from time to time over an hour and half half to make sure that the Tapioca does not clump.

Strawberry Pistachio Snackers

Yummy yummy snacks! I have been starting to increase my work out routine again. Trying on wedding dresses makes you realize what needs toning. After a run or yoga I get so hungry! These little buggers are great as a nice raw snack after a work out!

Ingredients:
-1 1/2 cups coconut flakes
-1/2 cup pistachios (ground into flour)
-1/2 cup fresh strawberries, chopped
-3-4 medjool dates,lightly chopped (about 1/4 cup or so)
-3 tbsp coconut oil

Grind pistachios by using food processor.

A dd in the dates and strawberries. Pulse till combined.

After the batter starts coming together add in coconut flakes and oil. And pulse a few times till just combined. Or hand stir this although you will need to either make date paste, or use a liquid sweetener.

Vegan Cesar Salad

So this is from Crazy Sexy diet. What a great book. I am doing the 21 day detox right now so there will probably be a lot of recipes I will be sharing from it.

Dressing:
- 1 cup of Veganaise
- 1 1/2 teaspoons of Dijon Mustard
- 2 Cloves of garlic
- 1 tablespoon of water
- 1 1/2 teaspoons lemon juice
- 1 tablespoon olive oil
- 1 1/2 teaspoons of nutritional yeast

Toss with fresh romaine leaves and carrots. If you would like croutons I toasted some gluten free bread and cut them into squares. Enjoy!

Cabbage Salad with Carrot Ginger Dressing

Dressing:

- 1/2 cup of grated cabbage
- 2 Tbsp of freshly chopped ginger
- 1 Tbsp rice vinegar
- 1 1/2 white miso paste
- 1 Tbsp sesame oil
- 2 tsp grape seed or canola oil
- 1 tsp agave syrup

Salad:
- 4 cups of thinly sliced cabbage
- 1 medium radicchio thinly sliced
- 1/2 sweet onion thinly sliced
- 1 avocado sliced
- 2 tablespoons of hemp seeds (optional)

To make dressing: Blend all the ingredients in a food processor until smooth.

To make salad: Toss together all of the dry ingredients. Pour in the dressing and toss gently. If you are using the hemp seeds sprinkle over the top of the salad and serve.

Amazing Raw Lunch

So I tend to eat more raw food in the summer and it does my body good work. I get less bloated, feel lighter and the people who have to look at me in a swim suit while tubing thank my veggies!

Here is my amazing raw lunch for today.

Summer

Salad:
-one avocado, chopped
-1 red chili, diced
-2 roma tomato's, chopped
-1 1/2 cup of corn
-handful of cilantro
-1/2 cup of red pepper, chopped
- salt and pepper to taste

Combine all the ingredients into bowl and mix well. Place on two leaves of butter lettuce. You can either roll these into the leave as rolls or just eat as a salad. This will go a long way. Refrigerate rest.

Tomato Cucumber "Caprese"
-1/2 tomato, thinly sliced
-1/3 cucumber, thinly sliced
-1 teaspoon lemon juice
-pepper to taste

Take thin slices and arrange alternating. Squeeze lemon juice over and then sprinkle pepper.

Super Fruity

Okay has anyone seen Baby Mama? If you have you will notice the title and I hope that you are laughing with me right now. Its May here in central Texas which means its already almost 100 degrees. This is the time of year that my nutrition takes a turn for the worst. I hate eating when its hot (Not to mention that all of those grains make unnatural bumps come out of my swim suit. So this is the time of year I normally survive on frozen grapes and rivers of water.

Not this year I tell you! This year I will be exploring the world of raw and green smoothies! This is my first one.

Creamy Fruit Smoothie
Ingredients: (Makes 4)
-3 cups of fruit (In this one banana and strawberry because it sounded good)
-1/4 cup agave syrup
-1/2 cup of ground (You should use a food processor unless you have a Ninja Blender) nuts or seeds (Cashews, almonds, pumpkin seeds or pecans)
-2 cups of water
-Ice (optional)

Place all of the ingredients (Except ice) in a blender and blend until smooth. Add ice if you are using it and blend well. Serve right away.

Will keep for one day in the fridge.

Traditional Bruschetta

Bruschetta is one of those foods that you actually don't have to put the word "Vegan" in front of. Originated in Italy it follows a very pure Tuscan mentality about food: the simpler and more fresh the better it will taste. Music to my ears!

This is a great summer snack or appetizer that is sure to wine crowds over and well as not damage your wallet, alarm clock or waistline. It tastes a maximum of 15 minutes to prepare and only a few key ingredients. The traditional bruschetta that I am making here is just that, a Tuscan tomato bruschetta. You can find millions of other kinds of with pesto, artichoke ect.

Ingredients:
4 Roma tomatoes (Diced)
3 cloves of garlic (Minced)
8 basil leaves (Torn)
2 tablespoons olive oil
1 teaspoon Balsamic vinegar
Black Pepper to taste
12 slices of bread (Toasted)

Mix all of the ingredients together in large bowl making sure each tomato is coated. Sit aside for an hour. Before serving toast bread at 35 degrees. Spread bruschetta over it and serve.

Spinach Salad with Pomegranate and Avocado

Ingredients
*1 pomegranate
* 1/4 cup fresh lemon juice
* 1 teaspoon Dijon mustard
* 2 tablespoons olive oil
* Coarse salt and ground pepper
* 2 bunches flat leaf spinach, stems trimmed, well washed and dried
* 2 tablespoons roasted, hulled sunflower seeds
* 1 Hass avocado


1. Halve pomegranate lengthwise and seed. Working in a bowl of cold water, use your hands to separate seeds from membrane. Membrane will float to the top; discard. Scoop out pomegranate seeds and pat dry.
2. In a large bowl, whisk together 3 tablespoons lemon juice, mustard, and oil; season with salt and pepper. Toss spinach, sunflower seeds, and pomegranate seeds with dressing in bowl. Transfer to a serving platter.
3. Halve avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle with remaining lemon juice. Transfer to plate and arrange salad on top. Serve immediately.

Fruit Bowl with Apple Tahini Sauce

Oh. My. God. I love international food. Which is a plus because international food tends to love me right back.

Tahini. That is the word of the day. Familiarizing yourself with it. Become part of it. Eat it. Tahini is a sesame paste that is ground from either shucked or un-shucked seeds (depending on what culture you are getting it from). It is high in proteins and complex carbs. It has a nice nutty taste and when combine with the ingredients in this sauce has the perfect satisfying nutty after taste that can throw a sauce right over the edge of good into greatness.

Sauce (4 servings):
1/4 cup of Tahini
1/2 cup unsweetened apple sauce
1 tbsp agave
2 tbsp water

Combine all of these into a food processor and blend well.

Dish:
4 cups of assorted fruit. (I used oranges, banana, pears and green grapes)
1/4 cup of toasted, unsweetened coconut flakes.

Arrange fruit in serving bowls. Drizzle with Tahini sauce and top it off with the toasted coconut.

Mango Coconut water Smoothie

A perfect lunch or Breakfast on the go! Contains Fruits, veggies, protiens, and healthy fats.

Ingredients:
2 cups of fresh mango chunks
2-3 tbs of lime juice
2 cups of unsweetened coconut water
Pinch of cayenne pepper

Put all ingredients in blender and combine well.

Kiwi Smoothie

As I said before a major detox is in order after the Christmas and Holidays. That being said dont be surprised if many of the posts coming up are smoothies for two reasons:
1. As I said some cleansing is in order.
2. Smoothies are awesome.

Ingredients:
4 ripe Kiwi
1/2 cup of freshly squeezed Orange juice
1 tbs Agave
1 cup of ice

Stick in blender and combine well.

Makes two servings.

Rainbow Salad With Kiwi Stars

So I have been waiting for this! A chance to debut my beautiful new lunch box that by lovely boyfriend got me for my birthday (because thats just how wild and crazy we got). So here we go....not that I haven't been taking lunch to work but because it has been relatively normal food (Almond butter and jam and what not). This salad though really looked great and I'm sure its going to taste great tomorrow too.

I suppose you could say that this is my version of left overs...which is to say, the veggies in my fridge that are nearing the end of their lives. I love it because it encompasses what I love to tell people about eating the rainbow.

On the bottom I have layered red pepper slices, then avocado, next some radishes, followed by red onions. Next I mix up some lemon juice and olive oil and drizzled that across the top to soak in over night in the fridge. I left a bit of lemon on the side because I love the taste of lemon and avocado together.

For desert I just took some of my favorite raw fruit to snack on. The kiwi I cut with a cook cutters to make cute little stars.

As for my birthday lunch box....its awesome. It creates a vacuum to hold everything perfectly into place. There is also a little sauce case but I didn't want to use it today! Love!

Pickled red radishes

I have never been as huge fan of pickles until I made these. Nor did I ever think that there was anything that I really needed from them. But then I read an article about the healing benefits of the amino acids that are found in home pickled veggies, so I decided to give it a try.

Ingredients/ Supplies

glass jar

cheese cloth

rubber band

6-10 red radishes (sliced thin)

1/2 umeboshi vinegar (This is a plum vinegar that can be found at many Asian markets or SunHarvest)

Place the sliced radishs into the jar. Combine Ume Vinegar and 1 cup of water. Pour over the Radish in the jar.

Cover the jar with the cheese cloth (Pickles will need air to ferment properly so don't put the lid back over the jar) and let start at room temperature for 24 hors-3 days. After that the radishes can be moved into your refrigerator for up to 10 days.

Home Made Artichoke Pesto (Photos Updated!)

I loooooooooove pesto and miss it a great deal. So I took an old pesto recipe I had and made it vegan. Sad I forgot to put my memory card back into the camera through so I will have to remake it and post more pictures later. On the bright side Donna was filming me while I did it so there should be a movie of it soon too.

Ingredients:

1/2 cup of artichoke hearts, drained

3 cloves of garlic

2 tbsp of Olive oil- to make it more of a sauce like consistency you can always add more

1/4 tsp or red pepper flakes

Bunch of fresh basil leaves

3 Tbsp of Nutritional Yeast- this should have a flake like look about it and be a creamy yellow. It is a great source of B-12

Take all of these ingredients and place them in your food processor. Blend well but stop before cream. There should be a good deal of texture left.

Now if you only use two table spoons of olive oil the mixture can be scooped out of the processor and shaped so that it can be used as a spread on crackers, bread or dehydrated veggie chips. Since this recipe is raw when not added to a cooked ingredient it is a perfect snack for a raw vegan. If you use more you can toss it in with a bunch of fresh pasta and mix.

Again I am so sorry about the photos and I will make it again as soon as I can and put pictures up!