Tacos Done Right!

DTW recently posted one of Doris’ fabulous recipes for raw tacos. I switched up a few things, but I definitely credit Doris’ genius for the delicious sour cream.

Pico de Gallo; pulsed a couple of times in a food processor

  • 2 cups cherry tomatoes
  • 1/2 medium red onion, roughly cut into chunks
  • 2 cloves garlic, minced
  • 1 handful cilantro
  • juice of 2 limes
  • sea salt
  • sweet paprika 

Chipotle Sour Cream; I mixed the it by hand, but you can do it in a food processor too:

  • 4 oz soft goat cheese
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • pinch of sea salt

For the “meat”:

  • 1-2 shredded beets

More shredded goodness:

  • carrots 
  • cabbage
  • raw goat cheddar

Assemble in:

  • romaine leaves

It was such a great summer-night dinner. My boyfriend, Chris was a big fan too, but I can always count on his vote. I am a tougher critic. I loved the mix of the goat cheese and beets with a mexican flair! You could enjoy these with my “watermelon” slushy with a splash of your favorite liquor, such as tequila (though it’s not something I enjoy personally) and a citrus/sea salt rim. 

Sweet Potato Bread & Japanese Sandwiches

Hi lovelies, 

I have 5 different posts pending in my drafts, but I am so excited to share this that I am just going to jump ahead a few steps and tell you about the delicious dinner I had last night:

Japanesse Sandwitches!

serves 2

It was very simple, yet revolutionary :) I tossed together a simple salad made of:

  • 1 medium box of super greens
  • 1 handful sunflower sprouts
  • 1 1/2 avocados
  • 2 tbsp tamari
  • 1 tsp dijon
  • 2 tbsp apple cider vinegar
  • sea salt
  • nori

Then, for the bread, I baked, at 400 degrees for 20 minutes, flipping half-way:

  • 2 sweet potatoes, cut 1/4” lengthwise, w/skin
  • sprinkled w/ sea sal and a touch of pizza seasoning

The sandwiches were assembled with extra avocado slices and sprouts, and a big helping of salad in the middle! They were a hit!

Choco-Coco “Soft-Serve” serves 2-4 Blend: 1 1/2 cup young coconut meat (i buy the Exotic Superfoods frozen packages because it is organic, unlike many of the fresh ones I see in stores, and it’s perfect to have on hand for summer shakes and desserts)  1/2 avocado 3/4 cup water (enough to keep the mixture going) 1/3-1/2 cup raw cacao or pure cocoa powder (or a mix of both which is what I do) 1 tsp vanilla extract  pinch of sea salt dash of cinnamon  stevia to taste (I did 3 droppers) Process in an ice-cream maker for 30 minutes. The super creamy, soft texture of this reminded me of soft serve. It felt so indulgent and so right! :D It can also be enjoyed as pudding the next day, as a snack. High-res

Choco-Coco “Soft-Serve”

serves 2-4

Blend:

  • 1 1/2 cup young coconut meat (i buy the Exotic Superfoods frozen packages because it is organic, unlike many of the fresh ones I see in stores, and it’s perfect to have on hand for summer shakes and desserts) 
  • 1/2 avocado
  • 3/4 cup water (enough to keep the mixture going)
  • 1/3-1/2 cup raw cacao or pure cocoa powder (or a mix of both which is what I do)
  • 1 tsp vanilla extract 
  • pinch of sea salt
  • dash of cinnamon 
  • stevia to taste (I did 3 droppers)

Process in an ice-cream maker for 30 minutes. The super creamy, soft texture of this reminded me of soft serve. It felt so indulgent and so right! :D It can also be enjoyed as pudding the next day, as a snack.

Creamy Sugar-Free “Watermelon” Slushy serves 1 Blend: 1 small handful cherry tomatoes  1 organic cucumber, peeled  1 dropper-full stevia 1/4 cup coconut water juice of 1/2 lemon juice of 1/2 lime Add 3/4 tray of ice, and blend again! It’s been a very long time since I’ve had watermelon, so don’t be disappointed if it’s not just like the real thing! It was, however, very refreshing and satisfying to my fruit-tooth. I wanted to add a little beet for color, but I got lazy :D Next time ;) High-res

Creamy Sugar-Free “Watermelon” Slushy

serves 1

Blend:

  • 1 small handful cherry tomatoes 
  • 1 organic cucumber, peeled 
  • 1 dropper-full stevia
  • 1/4 cup coconut water
  • juice of 1/2 lemon
  • juice of 1/2 lime

Add 3/4 tray of ice, and blend again!

It’s been a very long time since I’ve had watermelon, so don’t be disappointed if it’s not just like the real thing! It was, however, very refreshing and satisfying to my fruit-tooth. I wanted to add a little beet for color, but I got lazy :D Next time ;)

Key Lime Pie Blob Blending the filling Chilling the dough Eating the pudding

Key Lime Pie Tart/Pudding inspired by Rande and Vegan Yack Attack 

serves 2-4

Let me start off by saying.. This is not a pretty post. Hahah.. While this dessert itself was super delicious, the technique is far from perfected. I enjoyed it in pudding form the best, but I am sure there is a way to make it work frozen as well.  Here is what I did:

Blend:

  • 1 cup young coconut meat (room temperature, in order to get it smooth)
  • 1/4 cup water (enough to blend)
  • 1-2 droppers vanilla stevia
  • pinch of sea salt 

Mix by hand, to form a dough:

  • 3/4 cup blended coconut
  • 1/2 cup shredded dried coconut 

Scoop “dough” into cupcake liners (mini if possible, and in their own containers because otherwise you end up with a blob, like I did!) and chill or freeze while working on the “filling”.

Blend:

  • leftover blended young coconut meat
  • 1 ripe avocado 
  • 3 romaine leaves, chopped
  • 1/3 cup cucumber, cubed 
  • 3 droppers vanilla stevia
  • pinch of sea salt
  • juice of 2 limes
  • zest of 1/2 lime

Pour the “filling” on top of the dough, and chill for at least 30 minutes, or freeze and take out 20 minutes before enjoying. I enjoyed this the night of, as a pudding dessert to an avocado salad, and today as a 4pm frozen snack. Pudding wins. 

Sweet and Sour Sun-Dressing (or Dip)  blend: 2 tbsp raw sunflower butter 1 tbsp raw tahini  2 tbsp tamari  juice of 1 lime juice of 1 lemon 5 drops stevia dash of paprika dash of cumin  pinch of sea salt I enjoyed this over a large spinach salad with cherry tomatoes, celery, bell-peppers, cucumbers and a topping of raw almonds. This would be a great dip as well for raw veggies!  High-res

Sweet and Sour Sun-Dressing (or Dip) 

blend:

  • 2 tbsp raw sunflower butter
  • 1 tbsp raw tahini 
  • 2 tbsp tamari 
  • juice of 1 lime
  • juice of 1 lemon
  • 5 drops stevia
  • dash of paprika
  • dash of cumin 
  • pinch of sea salt

I enjoyed this over a large spinach salad with cherry tomatoes, celery, bell-peppers, cucumbers and a topping of raw almonds. This would be a great dip as well for raw veggies! 

DTW Community Love and 14 Day Sugar-Free Challenge

Last week I was blessed with a stimulating encounter with a fellow detox blogger! Rande from The Vegetable Centric Kitchen and I have been following eachother’s blogs for some time, and “knew” eachother via the DTW community site, but had never truly met. So, when she was in town for her training with Natalia Rose which I had previously taken, we got together to swap stories and share some detox love. It was so lovely talking shop and bonding over the quirks of this sometimes lonely lifestyle.

Since leaving San Francisco, I have been quite the lonely lil juicer. My girls back home, Audrey and Katie, were such a big part of the life I loved! We keep in touch quite a bit, but it was such a treat to be able to share a little bit of that high-vibration interaction with someone else, face-to-face! I was fortunate enough to meet fellow blogger, Lola, as well as Renae and Deborah who are all amazing individuals, very comfortable in this life-style. Needless to say, sparks were flying the whole time we were together :) I was once again overwhelmed with gratitude for this lifestyle and the many amazing gifts it has brought with it. 

In honor of the connectivity we all experienced, I threw a little dinner party, veggie love style! In order to please both avocado and goat cheese cravers, I created two sauces: Japanesse Guacamole and (Goat)-Creamy Beet, to go in the Collard Veggie Wraps! The night was a hit, and plans were made for future visits and collaborations! Which brings me to my next point.. Rande and I recorded a little something when we first met, about our introduction to this lifestyle! We are planing on sharing it with everyone in hopes that it will benefit those of you who are considering making a change but feel overwhelmed. We are working out the kinks of the file size, but it should be up soon so stay tunned. 

 

Another endeavor we are embarking on is a 14 Day Sugar-Free Challenge! This is something I chose to undertake due to an unfortunate yeast flare-up. While it hasn’t manifested too violently, my head gets fuzzy when I eat fruit and my skin gets a little itchy; But most of all: I feel it taking up space in my body.. and I don’t want to share! Yeast has been a problem for me since I was very little due to week genes, antibiotics and traditional Russian/Romanian food. While I had it under control under the best circumstances, with my recent life changes, stress and emotional eating has allowed it to bloom once more.

I woke up yesterday morning with a plan to crank up the heat on this issue, and the motivation to follow through. If you look back at previous posts, I discuss the issue of yeast in more detail. Basically, yeast thrives in an acidic environment, and feeds on sugar. I want to starve mine, so I will be eliminating as many sugars as possible from my diet for 14 days, in conjunction with upping my alkalizing routine. Here are the logistics: 

  • Avoid: most grain and grain products, all fruit, sugar sweetened treats such as dark chocolate and Laloos Ice-cream, caffeine and alcohol 
  • Bask in the glory of: veggie juices, greens, raw and cooked neutral veggies, sweet root veggies (yes, they are “sugary”, but low glycemic),”fruit-veggies” such as cucumbers and tomatoes, avocados, young coconut meat, lemons and limes, daily mediations, morning pages, yoga, rebounding, dry brushing, saunas, baths, regular bowel cleansing, Candigone, probiotics, 3% Food Grade Hydrogen Peroxide, tea and stevia!
  • Include moderately: cooked starchy vegetables such as sweet potatoes and winter squashes,  mushrooms, organic young coconut water, small amounts of raw organic nuts and seeds, cocoa powder and raw cacao  

This is a fun challenge for Rande and I because it means it’s time to get creative with the recipes ;) We are both very excited, and will be posting about our reflections and concoctions regularly. If you’ve been dealing with skin issues, stubborn weight, brain fog, lethargy, sleeplessness, reproductive problems, moodiness (especially when you are hungry) and cravings, then this is a great jolt in the right direction. I would be honored if anyone wants to join us, and take advantage of the extra support and Community Love! 

Here are two sugar-free recipes to get us going:

Japanesse Guacamole

Pulse in blender or food processor:

  • 2 avocados
  • juice of 1 lemon 
  • juice of 1 lime
  • 1 tbsp tamari
  • 1 tbsp grated ginger
  • 1 garlic clove
  • 2 nori sheets, torn
  • 1/4 bellpepper, chopped 
  • sea salt

(Goat)-Creamy Beet Dip/Sauce (term derived from Rande’s “Goat-Cheesy”ness)

  • 1 container goat-milk yogurt
  • 2 tbsp goat ricotta or chèvre
  • 1 handful dill
  • 3 medium baked beets, roughly cubed
  • juice of 1 lemon
  • zest of 1/2 orange 
  • 1 tsp organic dijon
  • sea salt

Let the creativity flow, and the body thrive! xoxo

Easy Breazy, Super Lazy Homemade “Milk”

I find that straining large amounts of homemade almond milk through a nutmilk bag can be really tedious.. Not to mention the soaking and preparing in advance.. and the washing of the bag! Oof!I’m going to be honest with you, I am not that organized. And sometimes the mood strikes for a creamy treat, or for a homemade latte and the stuff in a carton just doesn’t cut it. So, here’s my trick:

I only strain as much as I am using at the moment, using a mesh tea stainer which is super easy to just rinse off. That’s usually 1/2 - 1 cup. That doesn’t mean I can’t make a large batch at once though. This is my typical ratio/recipe:

Blend for 30 seconds:

  • 3 cups water 
  • 1/2 cup dried shredded coconut 
  • 1 tbsp raw almond butter (optional; you can just use 2/3 cup coconut) 
  • Pinch of sea salt 

It  will keep in the fridge for about 3 days. I store it in a glass bottle, right out of the blender, and use my tea mesh for the small quantities I need on a regular basis. Tah-da!! This is so much tastier and easier to digest than cow’s milk. While cow’s milk has a “good reputation”, it is actually very misleading. Yes, outside the body it may be alkaline and calcium containing, but inside the body it is very acidic, mucus forming and calcium leeching. Yes, as in it pulls calcium from the bones because calcium is alkaline, and milk is acidic. It’s like magnets! So, whether you chose to consume it or not, please do not fool yourself into thinking that it’s healthy. If you want healthy, try this on for size ;)

Strawberry Coco-Milkshake serves 1 Blend all other ingredients, adding strawberries last: 1 organic young coconut meat+water juice 1/2 lime pinch sea salt 5 drops vanilla stevia 1 cup ice 1 cup organic strawberries I rarely make non-green smoothies, but this beautiful treat is totally worth it ;) High-res

Strawberry Coco-Milkshake

serves 1

Blend all other ingredients, adding strawberries last:

  • 1 organic young coconut meat+water
  • juice 1/2 lime
  • pinch sea salt
  • 5 drops vanilla stevia
  • 1 cup ice
  • 1 cup organic strawberries

I rarely make non-green smoothies, but this beautiful treat is totally worth it ;)

AB&J Chocolate Chip Smoothie serves 1 Sometimes a craving fix requires extensive trial and error until the right healthy one is discovered. This is a manifestation of my love for almond butter jelly sandwiches, with a few twists: 3 handfuls baby spinach 1 cup raw organic young coconut water 2 tbsp. raw almond butter 1 frozen banana (replace with peeled frozen zucchini+pinch of salt, if you are following a strict yeast-conscious eating plan) 1 cup ice 1 dropperfull vanilla stevia 1/4 cup raw cacao beans or nibs (optional) 1/4 cup raw unsulfured dried cherries (optional; use blueberries for a more yeast-conscious treat)  I blended the 1st 3 ingredients, then then next 3, and added the cacao and cherries on the 3rd round. It’s been really warm in NY, and this decadent frozen treat was much appreciated after a 45 minute infrared sauna session! In the context of the blended salad, the dried fruit and banana are less yeast feeding than on their own, so this is the lesser evil of “cheats”, especially when you are considering the source inspiration ;)  I have to thank my darling friend, Deva, for the wonderful tip on using cacao nibs for smoothies to retain their color! She was the one that led me down this rabbit hole, and I couldn’t be more thankful!  xoxo High-res

AB&J Chocolate Chip Smoothie

serves 1

Sometimes a craving fix requires extensive trial and error until the right healthy one is discovered. This is a manifestation of my love for almond butter jelly sandwiches, with a few twists:

  • 3 handfuls baby spinach
  • 1 cup raw organic young coconut water
  • 2 tbsp. raw almond butter
  • 1 frozen banana (replace with peeled frozen zucchini+pinch of salt, if you are following a strict yeast-conscious eating plan)
  • 1 cup ice
  • 1 dropperfull vanilla stevia
  • 1/4 cup raw cacao beans or nibs (optional)
  • 1/4 cup raw unsulfured dried cherries (optional; use blueberries for a more yeast-conscious treat) 

I blended the 1st 3 ingredients, then then next 3, and added the cacao and cherries on the 3rd round.

It’s been really warm in NY, and this decadent frozen treat was much appreciated after a 45 minute infrared sauna session! In the context of the blended salad, the dried fruit and banana are less yeast feeding than on their own, so this is the lesser evil of “cheats”, especially when you are considering the source inspiration ;) 

I have to thank my darling friend, Deva, for the wonderful tip on using cacao nibs for smoothies to retain their color! She was the one that led me down this rabbit hole, and I couldn’t be more thankful!  xoxo