So my goal was 50% raw, but now I have a lot of raw recipe books (I refuse to call them un-cookbooks, I’m not undoing the cooking on anything). So the new plan is make what I can in advance, and then well – we’ll see how far I get with that and only then plan the weeknights. I’m starting to miss the time I used to have to myself being a part time employee, or unemployed (ages ago). Of course I realize I’m not good at time management at home. At least not in the past so realistically I’d start missing work fairly immediately. The grass is always greener, hmmm speaking of the movie is on Netflix instant play.
A taco salad of green leaf lettuce, cilantro, black beans, avocado mashed with lime juice, and plenty of salsa
Today’s meals went fairly well. I only ate half the muesli and almond milk I packed, and not even that until lunch time. The kraut and sausages were great, but having it straight after “breakfast” meant I was over-full. Also I’m not certain that gluten settles that well for me. I’ not gluten intolerant but it still lays a bit heavy in the stomach. The muffin I ended up eating after work with a mug of tea and the strawberry cherry mixture. Overall a good mix of cooked and raw foods, but with poor timing and portion choices.
Work was slow, and I could have done with snacks but I’ve not gotten around to making any healthy ones yet.
This mornings breakfast was pretty basic:
mueseli made of
1/2 cup oats
1/8 cup sliced almonds – not raw, but I hear that even organic “raw” almonds are pasteurized if from the U.S.
1/8 dried berry mixture (cherries, goji berries, and a yellow one I forgot the name of)
1/8 cup sunflower seeds
previously made almond milk (sweetened with dates and vanilla)
We only had quick oats on hand which is rather starchy. I intend to get some raw oat flakes as some point in the future. I’m also thinking to use more pecans in place of almonds. Both because of taste and the supposed pasteurization laws regarding almonds made here. Unfortunately pecans are also richer (I think) and a lot pricier so we’ll see. Cashews are cheap but not as tasty.
Lunch so far has just been a baked potato with some “Buttermilk Chive Dressing” from http://www.choosingraw.com. Her Savory Sunflower Seed Herb Dressingwas my favorite for a little while (on lettuce not broccoli) but I got tired of it 1/4 of the way through my second batch. Now I’m on the the Caesar salad dressing from my Cafe Gratitude recipe book.
Adam (my fiance) is promising me seitan sausages, which look to have a low Gi (I think) to go with my home made sauerkraut (the traditional fermented sort). I wanted to use my raw kraut in some raw recipes but I couldn’t think of anything that sounded good to put it on. Some people eat it straight but it’s a bit too salty to me for that. Plus I still think of it as a topping. In any event it will certainly be healthier than the store sauerkraut (pickled cabbage) and summer sausage I liked as a child.
Other menu items I’m considering are Sarma Melngailis’s tacos, red grapefruit avocado and fennel salad, macaroons (w/ agave in place of maple syrup), King Oyster Mushroom “Calamari,” and jeruselem artichoke cucumber dolmas. From Terces Engelhart’s book (cafe gratitude) I’m eye-ing the almond humus, falafels with spicy tahini sauce, farmer style cheese, enchiladas, strawberry shortcake and the strawberry apply cobbler. The Gratitude recipes look better for work lunches, but then the Melngailis books are from the library so they take a bit of precedence. We’ll see if I manage any of them 😉 If I do then I promise I’ll add photos of those, I’d like to be adding one per a post but I’m always eating my food before taking time to make a photo of it.
makes about 2 1/2 large glasses
1/2 to 1 inch ginger
3 green apples, seeds removed
1 1/2 -2 cups frozen red grapes ( I freeze my own)
1/8 cup cran concentrate
1 head red butter/boston? lettuce
1/2 cup filtered water
1/2 cup frozen strawberries
1/8 cup grape concentrate (I think I’ll reduce this to a tbsp at most next time)
Put all the ingredients blender except the grapes and strawberries (or alternately and probably preferably some of the apples). Blend in a Vitamix or Blentec for the Vitamix you’ll need the tamper, I can’t personally say about the Blentec. After the initial ingredients have blended you’ll have room for the others. I still had a little room to spare so I may try switching from cranberry concentrate to frozen cranberries to make a colder smoothie. My fiance is currently sick and felt that this recipe really helped with his sore throat. The smoothie is more red than green in color but isn’t particularly vibrant or smooth looking, the actual texture is of course very smooth and the taste has a lot of punch to it.
Note: for those new to the Vitamix please start on low and at 0. After turning on quickly turn the dial from 0 to 10, then flip the other switch to high. Always have the tamper or clear top piece ready to block any liquid from shooting upwards. It is suggested that you do this this every time you turn on the blender even if it has only been off for a second. If you forget this then you may end up with liquid on your ceiling, but it’s doubtful you’ll hurt the blender. 😉
I wanted a muffin in a glass this morning. Unfortunately I didn’t really measure anything so it’s going to be a rather vague or to taste time of recipe.
over a cup of frozen blueberries
1/3 a pint of fresh blueberries
a handful of fresh spinach (a large handful but I have small hands)
1/2 very ripe banana
roughly a tablespoon of flax seeds
about 4 walnuts
a capfull of vanilla extract
one squeeze of agave
enough filtered water to make this into a smoothie
Blend. I think next time I’ll try making a walnut milk for it, and/or perhaps some cinnamon.
Starving and with none of my weekend fixings left for lunching I splurged today on two Amy’s Non-Dairy Burritos and a container of Casa Sanchez Salsa Roja. Bad for two reasons:
1) The tortilla of the burrito and lack of accompanying veggies means I fell off my acne diet wagon (no processed foods allowed)
2) Everything was wrapped in plastic, and the burritos weren’t even in a reusable or recyclable kind.
Insult to injury if I’m going to cheat it could be a more extravagant cheat like goat cheese, bread and wine, or my beloved tamales. Also a burrito is not only cheaper and tastier to make myself, but healthier and without plastic on every inch. If I keep falling off my diet every week like I have been I’ll never get to see if all the things I’ve given up on (like a little convenience in my life) would have paid off. I’m thinking to keep a food and acne outbreak journal. Problem is all the tricks your mind can play on you. Oh yay, and of course stress effects acne.
The sad thing is I have food, I even have recipes, it’s time and energy I lack. So I’m just going to have to find some more easy staples. Making a pot of soup on the weekend and having salads for lunch everyday isn’t doing it. If I mix up the lettuce time and dressing it helps but not enough. I get bored, run out of (huge batches) of soup too fast, and then I get hungry but don’t want anything I have.
I’d at least be having more smoothies if I could find Papayas anywhere. That could be the good side though. I finally found not one but two farmers markets within a reasonable drive from me that are year round. I also found that there are some local grocery stores in Brisbane that I’ve been completely missing. I plan on checking out a little of both this weekend.
I’m trying to have one green smoothie a day. Although if I add black and blue berries I can have a purple one. In any event my favorite creation to date is the following:
1/2 papaya no seeds (because I don’t know if they qualify as good for you seeds or bad for you ones)
5 leaves red leaf lettuce
1 small handful of spinach
1 1/2 cups frozen peaches
1 light squeeze of agave or raw honey (optional)
small spash of orange juice
Turn on the Vitamix and mash into the blades, and blend for 2 minutes. Drink.