Musings

So...I haven't yet left for my trip (I was supposed to leave 6 hrs ago >.<) so to pass the time I went through some of my other blog posts because I had forgotten a lot of the things I wrote. It's kinda like reading back through a journal and some of the things I said made me go "what?!" lol. I suspected they would though, since all of us are constantly changing, especially me (and my ideas). So I was reading one of my old posts where I said that I would "probably still eat molten chocolate lava cake once in awhile, because there was truly no raw version that could taste that good". The funny thing is, as of now I am not even craving that cake whatsoever! The thought of eating it just makes me cringe almost because my body can no longer easily handle that much sugar. I could probably take one bite and I'd be through. Now I'm sure that there is no raw version that would be exactly like the original, but why should it have to? When I break this down I think, "why do I want to eat molten chocolate lava cake?" and the answer is "chocolate!!!...and the compliment of ice cream on the side". Now, I've never been a huge ice cream fan (or dairy fan in general), so raw ice creams completely satisfy me. And I have seen some magnificent looking raw chocolate desserts which look even better than the lava cake. It's so funny how I hold on to certain cooked foods because somewhere deep down I feel like I need them, when really it's just the sugar addiction talking. On that note, I wanted to share another recipe from Russell James that looks to satisfy even the most rabid choco-holic.

Marbled Chocolate and Orange Tavoletta

For the crust

3/4c carob powder
1c almonds
1/2c dates
4T coconut butter
2t vanilla extract
2t cinnamon
1/4t salt

1. First process nuts, cinnamon, salt and carob powder into small crumbs.

2. Add dates, coco butter and vanilla extract and process again.

3. Press into the bottom of 9” square pan and place in fridge whilst working on filling.

Note: Before making this chocolate you should place the grated cacao butter in the dehydrator to melt. Alternatively you can melt it in a bowl over another bowl of hot water.

For the marbling

1c cashews
1T agave
1/4c coconut oil/butter
1/2c water
5T melted cacao butter

1. Mix all ingredients in a high power blender until completely smooth.

For the filling

2c cashews
1c orange juice
1T orange zest
2c cacao powder
1 1/2c grated cacao butter
2T vanilla
1c agave nectar

1. Mix the cashews, orange juice, orange zest, vanilla, and agave nectar in a vita-mix until smooth.

3. Add cacao butter and cacao powder, and blend again.

4. Pour chocolate mixture onto base and use a spatula to achieve a level surface.

5. Drizzle the marbling mixture over the top in lines using a plastic bottle or a spoon. Drag a toothpick across the top to create the marble effect.

I realize that I share a lot of dessert recipes...but hey, can ya blame me?!

Something delish!

Tomorrow I'm leaving for Bryce Canyon! We're gonna be there 2 days and have fun camping, hiking, taking pictures, all that fun stuff. I've never actually been there even though I live only about 4 hours away. I'll probably burn horribly, lol. Anyways, I thought I'd post a yummy recipe before I leave so that I can dream about making it when I get back. This trip is going to be tricky food wise, but I'm gonna make sure I have plenty of fresh fruit on hand, and maybe a couple pre-made salads. Still, I'm afraid the hotdogs and s'mores are gonna do me in! Must...resist...chocolate... Actually, my chocolate cravings are once again diminishing, because I find that carob completely satisfies me. So maybe it won't be as bad as I think. I've heard of such things as travel blenders that come with a cup so it's possible to have fresh smoothies on the road. Is that going too far?

Oh, I also wanted to share how excited I am over my new game Wii Fit. It's so fun, and cheaper than a gym membership (if you're lazy like me and don't like to leave the house much). You can do yoga, strength training, cardio, and balance exercises. It also keeps track of your weight and BMI, and helps you set goals. I'm going to play with it for a month and see if I improve any. Wii Sports is also very fun to play, and you can actually break a sweat if you get into it. I know it's hard to find a Wii, but it's worth it, even if one just uses it to improve their health! I am also doing my yoga dvds which I have been neglecting for far too long. I can't wait to feel like my spine is flexible and healthy again!

I found this recipe from The Daily Raw Cafe. It looks so unique and yummy!! This would be perfect as a dip for veggies, or if you're like me and love love love peas, you could probably just eat it with a spoon!

Sweet Pea Guacamole
3 cups fresh peas (or use a 20 ounce package of organic frozen peas, rinsed, defrosted and patted dry)
1 small bunch fresh cilantro, chopped
1/2 red onion, chopped
1 jalapeno, chopped
1 garlic clove, minced
Juice of one lime
sea salt and pepper, to taste

1 Place peas, onion, jalapeno and garlic in food processor. Process until you achieve a smooth and creamy consistency.

2 Transfer into a bowl, stir in cilantro and lemon juice.

3 Season with sea salt and pepper.

It's been too long!

Oy vey! I know I should update my blog more but I haven't had much to say lately! Well, I should have lots to say, but I wait so long to write that I forget everything that was interesting to talk about!

So, it's been almost (1 month shy or so) a year since I first decided to try raw, and I must say that I have learned sooooo much not only about the lifestyle but about myself. I've been on a few months, off a few months, but overall I'd say this year has been about half raw, half not. I know I shouldn't get down on myself though, because I was transitioning from a fullblown SAD diet, junk food and fast food every day, to a raw vegan diet. Hello, that transition is going to be hard! The more I read about the raw diet the more people I read about who have had the same challenges. In fact, I read about 1 person who took 5 years to transition to raw. This makes me feel so much better in knowing that I don't have to be perfect, just keep trying! I may not eat the healthiest on the planet, but I certainly eat light years healthier than I did a year ago. I've come to learn that the raw diet is not a destination, it's a journey, and even if I were to master the eating part it may still take years for me to embrace it emotionally.

Lately I've been doing the best I can with making good choices, and it's funny because instead of telling myself "I'm gonna eat 100% raw, or 90% raw today" I just eat what I want, and many times I do end up eating 100%. But I've decided we live in a very complicated world, that offers many yummy tasting foods, and that most things should be taken in moderation, and some things avoided completely. My goal is to get to the point where I don't have to consciously think about what I am eating, just eat what I want - and have these "wants" be the healthiest foods. Every day is a journey! I've also decided that I am not going to weigh myself or measure myself except in monthly increments. I don't want my life to revolve around my scale. In fact, I don't even want to really know how much I weigh because I don't want it to even to be an issue. Someday I will get to this point!

So anyway, enough with my blather. I found this recipe from Russell James who happens to be an amazing raw food chef. If you go to the link it will take you to his blog, and you can even sign up for his newsletter for even more delish stuff. The recipe is kinda complex, but it looks soooo worth it - just take a look at that pic!

Pomegranate Cheesecake with Clementine Gelato

For the base

1c cashews
2T agave
1/4c coconut oil
2t vanilla extract
¼t salt
2t lemon juice

• First process cashews to flour.

• Add remaining ingredients and process again.

• Press into the bottom of 9” springform pan and place in fridge whilst working on filling.

For the filling

3c cashews, soaked
1c coconut oil
1/2c lemon juice
2T vanilla extract
1/2t salt
3/4c agave
1 1/2c pomegranate juice
1/2c beetroot juice (optional, just for colour)

• Blend all ingredients in a high speed blender until smooth.

• Pour on top of the base.

• Place in the freezer to set. Once it’s set, the cheesecake can be moved to, and stored in, the fridge until ready to eat.

For the Clementine Gelato

2c cashews
½c coconut butter/oil
¼c agave nectar
1t vanilla extract
1c almond milk*
1c clementine juice
2t clementine zest
Pinch salt

• Blend all ingredients in a high-speed blender until smooth.

• Pour mixture into a rectangular container and place in the freezer to set.

*Almond milk is made by blending 1c of almonds with 3c of water, and straining through a nut milk bag or sieve.