Posts tagged #raw vegan

Green Shake to Get your Diet Back on Track!

I have been off track lately... Running makes me want to eat more and because I know running burns lots of calories, I end up eating way too much sugar and fat... I find myself over-indulging often and my body is not taking it well. The worst part about over-indulging is that your body becomes addicted to the excessive amounts of sugar and fat and stopping the sugar/ fat madness is pretty hard... No wonder clinical experiments show sugar is more addictive than cocaine... (chek this article out: http://www.ncbi.nlm.nih.gov/pubmed/23719144)

But, the excess sugar and fat has some really terrible side effects... I have been waking up puffy and feeling bloated. I decided, it was time to break away from this sugar addiction I developed in the past few months... And, the only thing that helps me get out of a sugar slump is.... a Green shake.

Green shakes are a nutritional powerhouse. When you nourish your body, your cravings diminish because your body does not need to search for particular nutrients that may be missing in your diet. When you feed your body properly, you eat less. 

But let's face it... Who wants to drink a green shake instead of ... say... a plate of pancakes or french toast in the morning? I had to create a drink that would taste so delicious, I would not be tempted to reach for a waffle with peanut butter and banana. Well that is when I came up with a recipe so good, my picky toddler thought she was eating ice cream.... 

After a week, I started diminishing the sugar in the shake by taking away the dates and slowly bringing my body back to a more strict diet. Hope it works for you!

Recipe for Green Breakfast (almost) ice cream

  • 1 large Fiji apple
  • 2 frozen bananas
  • 4 dates
  • 2 scoops of Green Protein Alchemy  (see product link to the right)
  • 4 cups of power greens ( or spinach)
  • 1 Cup of water 

Blend well and drink! This smoothie is so good even Bella was drinking it like there was no tomorrow...

Best Raw Pumpkin Pie Recipe for Thanksgiving

I love pumpkin pie. It is the one thing I look forward to all year.... However, I do not love the effect that dairy and flour has on my body. Since banning both these bad boys from my diet - after all I do not have to gain 1000lbs in a year like a newborn calf - I had to find alternatives to this holiday staple. The best recipe I have found is Mathew Kenneys' pumpkin pie with shortbread crust. If you are unfamiliar with Mathew Kenney, he is a gifted chef that finds way to make raw dishes taste better than regular ones. In fact, if you are every in Santa Monica, CA his restaurant, M.A.K.E., is a must visit. I went and I think I ate for hours. I didn't want to leave. HIs food is... delicious.

Anyway, here is his recipe that I am following and giving my family. This recipe is Bella approved - meaning my one year old ate it and loved it!

Crust:

  • 1/2 cup shredded coconut
  • 2 cups cashew flour
  • 2 tbsp agave nectar
  • 2 tbsp maple sugar
  • 1 tsp vanilla extract
  • 1 tsp salt

To make the crust: In a dry vitamix container make a flour out of the shredded coconut. Make it as fine as possible. In a food processor combine coconut flour, cashew flour, and remaining ingredients for curst. Process till mixture can be pressed between fingers. Press into a 9 inch tart pan.

Filling

  • 1/2 cup cashew flour
  • 3/4 cup agave nectar
  • 1/2 cup carrot juice
  • 1 tbsp lemon juice
  • 1/2 cup raw pumpkin
  • 1tsp vanilla extract
  • 1 vanilla bean scraped
  • 1 1/2 teaspoons cinnamon
  • 1 tsp nutmeg
  • 1/2 teaspoon ginger
  • Pinch ground cloves
  • 1/4 tsp salt
  • 1/2 cup coconut oil, melted.

To make filling: Blend all ingredients in a vitamix except for the coconut oil. Slowly blend coconut oil till the mixture is well combined. Pour mixture into prepared crust and put in the freezer till it is hardened. Then you can keep it in the fridge.

Enjoy and have a healthy and turkey-free Thanksgiving! Turkeys will thank you for that!

Things you should be eating: Spirulina

Spirulina is a superfood and a nutritional powerhouse. It is a blue-green algae usually found in freshwater lakes and it is a great source of vegetarian protein. It contains all nine amino acids needed to synthesize protein in the human body. In fact, 60% of the weight of spirulina is composed of pure protein! Unlike animal flesh, spirulina is quickly absorbed by our bodies making it even better than meat. The cell walls of this wonder algae don’t have cellulose, so it is 90 percent digestible. This means it has higher absorption than any other common plant revitalizing your body quickly and effectively.

Spirulina has a lot of micro-nutrients including vitamins, minerals and antioxidants. It contains vitamins A, B, C, D, E, and the minerals iron, calcium, potassium, and magnesium. It contains a series of antioxidants as well, including phycocyanins, tocopherols and beta-carotene. Because of its macro and micronutrient profile, many professionals use spirulina to treat metabolic diseases like hypothyroidism, diabetes, obesity, and high cholesterol. Spirulina is also used to treat nutritional deficiencies including iron deficiency.

Spirulina is truly wonderful, the only problem with this superfood is its taste ... I won’t lie. Spirulina tastes like a grassy ocean... Kind of gross really. And it is hard to know what to do with it as it is usually sold in powder form. Luckily for you, I did all of the hard work and found a tasty way to enjoy this nutritional powerhouse. I created a recipe using grapefruit that I use to help my own weight loss. It is creamy, tangy, but also sweet. I'm sure you'll love it. Using spirulina in conjunction with grapefruit increases iron absorption, metabolizes fats, and facilitates weight loss! And remember that in order to metabolize fat, your body turns it into CO2… Yes! Fat is literally breathed out of your body! To intensify the effect of the smoothie, you might want to follow it with some pranayama (breathing exercises) that will allow your body to better utilize oxygen and expel out the CO2… Translation: Bye bye, fat cells! (Click here to view a series of breathing exercises)

 

Green shake with Spirulina and Grapefruit

Ingredients:

  • A handful of dark leafy greens (I used dandelion, but you can use any other dark leafy green)
  • 2 bananas (it is best if frozen)
  • 1 grapefruit
  • 2 tablespoons of spirulina
  • water
  • Monk Fruit sweetener (or any other sweetener) to sweeten if you want

Directions:

Peel the bananas, cut them into pieces and put them in a container in the freezer overnight. In the morning peel the grapefruit. Put it in a blender with the spirulina, water, stevia to taste, your dark leafy greens, and the frozen banana. Blend everything in a blender until it is smooth. Drink as soon as possible! If you have any questions, take a look at the video below!

God bless you.

Lasting Energy with a 'Raw Vegan' version of the Bulletproof coffee

I love coffee so when I heard of bulletproof coffee I was beyond myself. Bulletproof coffee's inventor David Asprey claims that his concoction can give you long lasting energy ( he claims up to 6 hours), can assist weight-loss by helping users engage in a form of "intermittent fasting" which triggers ketosis (a metabolic state triggered by a lack of carbs that makes your body burn fats), can kill cravings, and can boost cognitive function. Ok so the list seems a little too good to be true, but I thought that the idea of mixing healthy fats and coffee a very interesting one. 

60% of your brain is made up fat. So good fats are an important fuel of cognitive function. The original bulletproof coffee uses grassfed butter and coconut oil to boost the intake of omega-3 fatty acids and butyrates. Both of these reduce inflammation in humans and are said to prevent cancer and control hunger. Bulletproof coffee also uses special coffee beans said not to contain mycotoxins (which apparently is a fancy name for coffee mold). This claim seems bogus to me though as coffee growers have utilized a process known as "wet processing" since the 1980s to rid their beans of mold. 

But, that is besides the point. I was in NYC last spring when I saw a sign for bulletproof coffee. I really wanted to love it. I mean, it seems that the drink is a silver bullet. I remember proudly holding my first cup of bulletproof coffee in a beautiful NYC morning.... Then, I took my first sip.... My initial happiness quickly turned into disgust. I gagged. It was so gross. The fatty buttery taste was a turn off for me. However, the experience did teach me something: Blending coffee with butter made it really creamy... I thought it could be a great way to substitute my morning latte. That is, if I could ever find something less gross than butter to blend it with. 

Then I got home and I had a tub of Artisana coconut butter staring at me. If you are not familiar with it, Artisana is a very serious company that delivers a fully raw and delicious product. I love coconut butter and oil and try to use it as much as I can. Coconut butter contains medium-chain fatty acids (MCFAs) which are burned for energy and don't usually go for fat storage. Coconut butter stimulates your metabolism and helps you burn more fat. In fact, American farmers tried to fatten their cows using coconut oil. But, what happened was the exact opposite! 

So, I decided to blend the coconut butter I had at home with my coffee. The result: sensational! A creamy coffee that gives me longer lasting energy than my usual cup with a much more vibrant ingredient than butter. I highly recommend you try it! The recipe and a short video of this easy recipe is below:

Ingredients

  • 1/2 Artisana coconut butter packet  (or use 1 tbsp of coconut butter)
  • 8oz of coffee (I use high quality beans from Ipsento. Their beans are of high quality and direct trade!)

Directions:

Place both ingredients in the blender and blend away. Drink right away and enjoy the energy!