SalmonBerry

Posts Tagged ‘raw’

Shaved Fennel & Zucchini Salad

In Nutrition, Recipe on April 17, 2016 at 8:50 pm

“Sometimes I can feel my bones straining under the weight of all the lives I’m not living.”
~Jonathan Safran Foer, Extremely Loud and Incredibly Close

shaved fennel salad

Shaved fennel & zucchini salad with pine nuts & feta

This list, NYT 100 Notable Books of 2014, makes me panic because I want nothing more than to spend my whole life reading every book of note. And I also want to take every yoga workshop continuing to see what my body can do. And I also want to be present for my children and inform and enrich their lives with my mothering. And I also want to cook wildly interesting food and host an endless stream of al fresco dinner parties where we discuss, into the wee hours of the night, ideas and books and yoga and parenting. And I want. And I want. And I want. How many lives can I stuff into this particular wild & precious one?

Surely, I am not the only one who has been overwhelmed with endless desires and continuous striving. When is enough enough? Contemplate that while you methodically piece together this simply delicious salad and let me know what you come up with…

1 medium-large zucchini, sliced into paper thin coins (a mandolin is helpful)
2 small fennel bulbs, trimmed and shaved paper-thin (again, a mandolin is key)

shaved fennel salad ingredients

Salad before adding dressing

2/3 cup loosely-chopped fresh dill
1/3 cup fresh lemon juice
1/3 cup extra virgin olive oil
fine grain sea salt

1/2 cup pine nuts, toasted
Feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, spoon zucchini-fennel mixture over arugula in a large bowl. Top with pine nuts and sprinkle with feta.

Advertisements

S&M Soup

In Nutrition, Recipe on February 9, 2015 at 2:04 am

“Life itself is the proper binge.” ~Julia Child

s&m soup

In honor of Valentine’s Day and the release of the Fifty Shades of Grey movie, I’ve masterminded a soup that is for the brave, wacky, and tad bit suicidal parts of all us (oh, come on, don’t play coy with me). I haven’t read the Fifty Shades of Grey book (heard the writing was terrible but that’s not the point, right?) and I’m not sure I’ll watch the movie since I’m not convinced the acting will be very good. But I do recommend watching Secretary with James Spader and Maggie Gyllenhaal for a bit of uncomfortable but fascinating entertainment in a sexy, disturbing way. Kind of like this soup.

Speaking of sexy. It didn’t used to be sexy to speak about your colon and it’s functions or contents. And while it’s still not exactly sexy, it does seem to be the hippest new topic out there. The registered dietitian’s mantra has always been “The road to health is paved with good intestines.” And now it seems that everyone else cares about their colon as well. Now it’s totally hip to eat – and make your own – fermented foods like kefir, kimchi, kraut, and kombucha (this blog post brought to you by the letter “K”). Kimchi has a powerful, sour-spicy kick and I love it with fried eggs so I thought this soup was worth a try.the joy of food

Since it consists mostly of kimchi and gochujang with some tofu and scallions thrown in, this soup is kind of dark and dangerous. If the Korean spices aren’t intense enough then wait until the end when you top your bowl with a raw egg yolk. I freaked out at the last minute and tried to soften the blow by adding avocado. This soup has an oddly addictive quality to it but I’m not sure that I actually enjoyed eating it. Hence the name of the soup.

All of the gut-friendly benefits of fermented kimchi are lost in this soup recipe but that shouldn’t stop you from taking pleasure from this spicy, broth-y, brooding soup. All encounters with food need not be transactional. You are allowed to eat for pure pleasure from time to time. Stand down from the vigilance around “being healthy”. Treat yourself with kindness. But, if you want more info about maintaining a healthy gut, read on or skip to the recipe below.

Traditional fermented foods like kimchi (and miso and kraut) contain live bacteria (if not super-heated) essential for a healthy gut which in turn positively affects your immune system, endocrine system, and nervous system. For a quick summary on your gut and mental health, read Happy Gut, Happy You and for a more in-depth look at how our gut affects our mind (with links to interesting research), read this article and podcast from NPR.

Fermented and Pickled are not the same thing. Pickling often involves vinegar and sometimes sugar. Fermentation only requires water and salt and the fermentation occurs spontaneously with naturally-occurring bacteria found on the vegetables – well, really, it’s airborne and found on many things, even the glassware used during fermentation. kimchi ingredientsAdditionally, pickled products are shelf-stable through high-heat pasteurization so, even if they did have some beneficial bacteria (which they don’t), it would be destroyed by this process.

To find authentic, fermented products they must be located in the REFRIGERATED section of your market and will most likely have the words “raw”, “live cultures”, or “probiotics” somewhere on the front of the label. Read the back of the label as well for the ingredients list. Avoid sugar, MSG, and preservatives.

S&M Soup Ingredients:

1lb. silken tofu, cubed

1 TBSP raw sesame oil

4 cups cabbage kimchi, gently squeezed and chopped, plus 1 cup liquid

2-4 TBSP gochujang (what can you handle?)

8 scallions, sliced thinly

2 TBSP tamari (I used reduced-sodium)

1 TBSP toasted sesame oil

6 large egg yolks (or 1 per bowl)

a shake or two of toasted sesame seeds

kimchi and gochujangHeat oil in a large soup pot over medium-high heat. Pour liquid off jar of kimchi (reserve) and coarsely chop. Add kimchi to the heated oil (first!) and then add gochujang (or it will start popping and sizzling and splattering everywhere!). Cook, stirring often, until beginning to brown, 5–8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35–40 minutes.

Meanwhile bring a pot of salted water to a boil. Reduce heat, carefully add tofu cubes, and simmer about 4 minutes. The original recipe stated that the tofu will be slightly puffed and firmed up. I saw no such change in the tofu. I simply waited for them to rise to the top like ravioli. This might have been a tofu-cooking-failure but tofu doesn’t actually need to be “cooked from a food safety perspective. Using a slotted spoon, transfer tofu to a medium bowl.

Add scallions, soy sauce, and tofu to kimchi broth; simmer gently about 20–25 minutes. Add sesame oil. Ladle soup into bowls; top each with an egg yolk and sesame seeds. Attempt to enjoy.

Pink Parsley Salad

In Nutrition on November 19, 2014 at 9:31 pm

‘Tis the season for long-storing, high-starch, root vegetables.

Carrot-Beet Salad

Carrot-Beet Salad

Already bored with roasted root veggies? The cold, dry, winter months are not ideal for eating raw foods but Southern California’s Santa Ana conditions – hot desert wind that dries out your eyeballs – means we get a blast of summer in the middle of winter. Hydrating summer vegetables are what we crave during these Santa Ana events but what’s in season are beets, carrots, turnips, potatoes, squashes, etc.

Grating raw – or even gently steamed – beets and carrots and tossing them with rich dressing is reminiscent of summer but still in current season of storage and warmth. Use your leftover tahini dressing from Creamy Tahini Noodles on this high fiber, low sugar, raw salad.

Warning: this dish works your jaw allowing you to practice your mindful eating skills. Drink plenty of water with all this fiber.

Ingredients:

2-3 large carrots – grated

1 large beet – grated

large handful of parsley – chopped

2-3 TBSP unsweetened, coconut flakes

Toss the carrots and beets thoroughly with tahini dressing. Don’t skimp on the dressing…it’s an important source of fat and protein allowing for normal blood sugar and balanced mood. Top with parsley and coconut flakes. Pretty!

Nutritional Info: Off-the-charts source of vitamin A and good source of fiber (um, yeah, all those raw root veggies), folate, and vitamin K.

Watermelon-Cucumber Salad

In Nutrition, Recipe, Yoga on August 22, 2013 at 6:01 am

watermelon-cucumber saladI recently returned to hot yoga after swearing it off (for all of eternity) years ago. I optimistically bought a 10-class series (does anyone want to buy the remaining 5 classes?). In August. And I consistently went to late evening classes after long summer days. I honestly don’t remember thinking too deeply when I made these decisions. Shocked, right? After class I would find my dripping wet self, standing at my kitchen counter, chugging water and shoving blue corn chips in my mouth like I’d been lost in the desert for 3 days. And, I thought, there must be a better way to recover from this torture. As opposed to, you must never go back to those classes (for a hilarious account of one’s first hot yoga class, read this).

Anyway, when you sweat to the extent that most people do in hot yoga or football practice in Southern Florida or watermelon juice on beachcinder block-laying in Mainland Mexico you lose a TON of water AND salt! Coconut water and Kombucha will not properly rehydrate you under these circumstances, people. You must drink a lot of plain water and replenish your sodium and chloride stores (with actual salt!) thus rebalancing your electrolytes and your blood pressure. That’s what Gatorade is – salty water with a bunch of sugar to cover the saltwater flavor – and harmful food dyes. Contrary to popular belief, coconut water is not “Nature’s Gatorade” as it lacks (in large enough quantities) the two electrolytes actually lost during sweating – sodium and chloride.

This quick recipe is exactly what you need to rehydrate and refresh after a long day in the sun or an ill-timed, hot yoga class. Watermelon and cucumber are two of the highest water-content fruits and paired with some salt, crunch, and spice…you can’t go wrong.

Combine the following:

1/2 mini watermelon, cubed

1 english cucumber, peeled & cubed

salt and lemon1/2 lemon, juiced

1-2 TBSP olive oil, drizzled

Himalayan salt (pinch or 2)

Pepitas (tamari toasted are even better!), tossed on top

Cayenne (shake or 2)

OR – to simplify and tone it down the heat – substitute Seaweed Gomasio for the salt, pepitas, & cayenne

A little bit of fat and protein but mostly water, sugar, fiber, and salt. Serves 2-4 people depending on dehydration levels!

Coconut-Berry Cheesecake

In Nutrition, Recipe, Yoga on July 3, 2013 at 7:27 pm

coconut-berry cheesecakeI got this recipe from Yoga_Girl’s Instagram feed. She’s adorable, inspiring, and positive…I totally recommend following her if you’re into beautiful yoga and healthy living. I made this recipe into mini, bite-size cheesecakes for the Salmonberry Open House last Friday and although I feel they turned out yummy, the recipe needs refinement as the crust is a bit too crumbly. Unfortunately, I won’t be doing much recipe development or experimentation this summer as I’ve closed down the Salmonberry studio and kitchen for a bit. I’m renting my house to vacationers and will be living with friends or family until mid-August. This is both discombobulating and freeing all at once. The usual structure – both physical and metaphorical – that I’m used to working under has been totally dismantled and I’m still trying to get both feet on the ground. I am currently located in Encinitas, CA – the birthplace of  Ashtanga yoga in the US, home to the Self-Realization Fellowship, and largest grower of poinsettias –  which is not helping me get more grounded. I’m feeling light, airy, creative, and, well, exhausted. It’s also unusually humid and warm here in SoCal adding to sluggish-ness of body and over-stimulation of mind. Suger cravings kick in for me when I’m feeling like this which is interesting b/c carbs, especially refined carbs, only exacerbate feelings of flighty-ness and spacey-ness (are those words?!). I really should be eating legumes and dairy to ground me but the weather makes me want to eat raw veggie salads. So I panic and eat sweet foods – ugh! Raw, vegan coconut-berry cheesecake is definitely a “sweet food” but can provide grounding with it’s healthy fats and protein from nuts, seeds, and oils. When it comes to indulging in sweet foods and desserts , these mini-cheesecakes are a pretty good choice. Sweet, tart, and nutty and only require time, a processor, patience, and a freezer. Works just as well as a large pie for slicing.

Crust Ingredients:

1/2 cup walnuts

1/2 cup almonds

1/2 cup dates

1 TBSP coconut oil

Combine all crust ingredients and process until smooth. Press into pie pan or individual mini muffin tin. Freeze for 1-2hrs.

party foodFilling Ingredients:

3 cups cashews (soaked)

1/2 cup unsweetened, coconut flakes

1 tsp vanilla

4 tsp coconut oil

8-10 dates

1-2 lemons, juiced

Pinch of salt

Process all ingredients until very smooth and creamy. Spread over crust and freeze for 2 hrs.

Topping Ingredients:

1/2 cup Trader Joe’s frozen Very Cherry Berry Mix (defrosted)

4-6 dates

1 lemon, juiced

Berry mix must be fully defrosted and not at all cold or the dates will harden and nothing will mix well. Put all topping ingredients in processor and puree till liquified. Top frozen pie with berry mixture and freeze for 3-4hrs. Defrost for 20 minutes before serving and enjoying.

Avo-Kale-Kelp Noodle Salad

In Nutrition, Recipe on June 19, 2013 at 11:03 pm

kelp noodle salad - makingAs the days get hotter and longer, my body is craving cool, raw foods and I find myself drawn to raw kale & kelp noodle salads. This combo certainly works your jaw – both kale and kelp noodles are crunchy and chewy – but the longer you massage and marinate those 2 ingredients in lemon, salt, and a healthy fat like avocado, the more gentle this salad tastes and feels. I will admit that I’m still not totally sold on kelp noodles. I keep trying them in different capacities and I don’t know why. They add almost zero nutritional benefit and very little energy to a meal. Kelp noodles are popular with raw foodies well…b/c they are raw. But since eating raw is about maximizing the nutritional benefit of the food, perhaps raw foodies are just looking to experience a different texture while sticking to the rules of a raw food diet? Not sure, but I keep trying them out anyway. kale & tomato salad

The best part of this salad is the way the avocado, lemon, and salt make a creaming dressing for the kale and kelp noodles. Additional toppings are just icing. Try adding: mangos & sunflower seeds, tomatoes & hemp seeds, nectarines & pine nuts, or  strawberries & sesame seeds. Pairing a sweet fruit with the bitter kale and salty-lemony avocado is a great balance for your palate and will leave you feeling more satisfied…i.e. not craving a dessert!

Ingredients:

1 bunch kale, lacinato or dinosaur

1/2 large avocado

pink Himalayan salt

Meyer lemons, juiced (1 for salad, 1 for soaking noodles, if needed)

1/2 of a bag of kelp noodles, cut into smaller strands

kelp, kale, mango saladDirections: I soak kelp noodles before using them b/c I like them a bit softer. Place in a bowl of water with juice of 1 lemon for 2 – 24hrs. When you are ready to use (soaked or not), cut the noodles into shorter strands using kitchen shears or a knife. Slice kale into skinny strips. Mash the avocado, salt, and lemon juice together. Add the kale to the mashed avocado and massage greens with your hands! After some good massaging, toss in the kelp noodles and massage more. Add diced mango and sunflower seeds. Mix well and enjoy. This salad holds up great for a couple of days in the fridge; however, keep in mind that other fruits may not hold up as well as mango.

Cool, Summer-version of Pad Thai

In Nutrition, Recipe on May 30, 2013 at 4:31 am

pad thai kelp noodlesThis cold, kelp noodle salad has a terrible name. I wanted to call it “No-cook, No Peanut Pad Thai” but that was pretty lame too. The good news is, this recipe requires NO cooking or processing only soaking, chopping, and whisking. I used an alternative to the ubiquitous peanut butter to make it accessible to everyone and change up the flavor a bit. The whole point of developing this recipe was to find a use for kelp noodles other than in soups. I have been struggling with a decent avocado sauce and now feel vindicated that I’ve finally put kelp noodles to good use with this Pad Thai-inspired sauce. Insanely low-cal kelp noodles pair perfectly with high-calorie nut-based sauces. I’m not a calorie-counter but it’s just common sense not to overload your palate or belly with a cocktail of high-calorie items…let’s keep it all in balance, people.

kelp noodles

No caption necessary…the bag says it all.

Kelp noodles are practically calorie-free (<10 calories per serving), gluten-free, and raw. Just soak in water with an acid (citrus, vinegar) and they remind one of glass noodles. Kelp noodles are made from brown seaweed, sodium alginate (a seaweed-derived salt therefore high in iodine), and water. Clear in color and quite bland, they are al-dente-like crunchy until soaked. Kelp noodles are low in fiber so if you are using them in place of whole grain noodles, up the veggie content of your recipe for balanced blood sugar levels.

This recipe is vegan and I would love to call it ‘raw’ because it’s very, very close; however, for bestowing the raw title you must drop the tofu, sub agave or raw honey (but then it wouldn’t be vegan…so many rules!) for the maple syrup, and the canned coconut milk is suspect (I believe there are raw versions of coconut milk available). Anyway, if you are a raw foodie, I’m sure you are aware of the appropriate substitutions. If you are not, carry on…

pad thai kelp noodles ingredients2

Tofu, red pepper, lime, and mint.

Ingredients:

1 bag kelp noodles, soaked overnight in water and juice of 1 lime

8oz tofu, extra firm, drained, squeezed, and cubed

1 red pepper, diced

1 cup shredded/grated carrot

Handful of bean sprouts

(Experiment with the veggies: sliced snow peas, shredded cabbage, grated beets, etc.)

Pad Thai Sauce (enough for 2 batches of noodles & veggies):

pad thai kelp noodles ingredients

Kelp noodles, ground/crushed red pepper, tahini, shredded carrot, and ginger root.

1/4 cup tahini

1/4 cup almond butter

1/4 cup canned coconut milk, light

3 TBSP tamari, low sodium

3 TBSP maple syrup (agave or raw honey)

1-2 TBSP fresh mint, chopped

1 tsp crushed red pepper or cayenne

1 lime, juiced

1 tsp crushed garlic

1 tsp grated ginger

Place drained kelp noodles, tofu, and veggies in a mixing bowl. In a separate bowl, whisk together the rest of the ingredients. Combine 1/2 of the sauce into bowl of noodles, tofu, and veggies. Mix well and refrigerate for 1-3 hours. Sprinkle with toasted sesame seeds when ready to serve. Cool, creamy, and layered with flavors and textures…yum!

Cleanse – Day 4

In Mindfulness, Nutrition, Yoga on May 17, 2013 at 7:24 pm
tea

All tea. All day.

“The intuitive mind is a sacred gift and the rational mind is a faithful servant. We have created a society that honors the servant and has forgotten the gift.” ~Albert Einstein

I awoke feeeling rested on Day 4, aka All Tea, All Day, and, as a I made tea and sat down to meditate, I had every intention of writing (well, maybe I ‘planned’ it…) after I got up from my meditation cushion. Instead I ended up checking email, facebook, twitter…anything but starting to write. Although I was rested, I didn’t feel super sharp or motivated. At my morning yoga class I had a deep meditative experience and found myself very present with all that I was doing and with whom I was interacting. It’s an amazing experience. I felt so full and engaged and “ON”. Like everything I’m feeling and doing at that moment is exactly what should be happening and all of my energy and attention is a laser beam to the present moment. It’s the elusive “FLOW” and I want to live there always.

As a result of my amazing yoga class, I felt very energetic and alert when, after a quick stop for avocados and lemons, I returned home and started on food prep for the next 3 days of the cleanse. The 3 days following All Tea, All Day are known as the Raw Days where I would be eating only raw fruits and vegetables, raw nuts and seeds, a bit of raw honey and cold-pressed plant oils, as well as plenty of fresh-pressed fruit & veggie juices. Additionally, I would be entering that 1/2 of my week know as “full-on, single-parenting” and I needed to have a stocked fridge or I wouldn’t eat often enough to keep me pleasant towards my children or have enough variety to keep me interested in sticking with the cleanse.

stocked fridge

Prepared for the raw days of the cleanse.

While making my raw food staples, Chakra Salad and Salmonberry Spread, I rocked out to the Sgt. Pepper’s album. Who didn’t love the song ‘Lucy in the Sky with Diamonds’ when they were a kid? I thought it was the most imaginative and wacky adult song I had ever heard (it all made sense once I got to college!). And it is still a fun song to sing along to even with all that talk about tangerine skies and marshmallow pies fueling my appetite.

yogi teabag

Yogi Tea tags are my fortune cookies.

I felt very productive as I admired my stocked fridge and satisfied that I was able to kill 2-3 hours. And then it crept in. Now what? Sure, I could’ve filled my time with any numerous productive activities that may or may not have needed to get done. But they would have been distractions, another opportunity to not still myself, to not feel the feelings that I’d stuffed inside yesterday or last year or the last decade. I had wanted to cleanse myself physically and emotionally but I was also scared of truly letting go. My mind was saying “your kids will be back in 4 hours, get some stuff done before then. Make sure you’re ‘prepared’.” What does that mean anyway? Prepared? Isn’t it part of the Boy Scouts’ motto? Prepared means you are focused on the future. You are anticipating how it will turn out and what ‘things’ you will need for these future expectations. If you are prepared, you’ve done some planning.

I consider myself in recovery from ‘excessive planning disease’ which reached epic proportions when I become a mother twice within 18 months. I do believe some planning and preparation is necessary in life (I had just finished food prep for the next 3 days!) but it is so easy to get all self-righteous and control-freaky about planning. And, for me, it takes some serious mindfulness to ACTIVELY NOT PLAN my entire life away. Allowing myself the freedom for spontaneity and synchronicity to bubble up, taking equal precedence in my life, has opened me to some of the greatest opportunities for joy and playfulness that I’ve experienced since becoming so ‘adult’ about everything. This excerpt from the poem “What to Remember When Waking” by David Whyte sums it up for me: “…what you can plan is too small for you to live…”.

IMG_3503

Listen to your heart. Eat chocolate.

When my heart said to me “the best way you can ‘prepare’ is nurture yourself right now”, I followed my heart’s advice into a steaming, hot, bubble bath at 3pm on a Saturday afternoon! As I soaked in the bath I was conscious of how my body felt as it was supported and surrounded by the hot water. The scalding heat. The tickle-y bubbles. The slippery wetness. Conscious breathing took me deeper into my body as I inhaled the lavender scent of the bubbles and felt my muscles release and relax into the bath.

My mind, trying to rationalize as always, said, “of course! this is exactly what you needed to ‘prepare’.” But I wasn’t taking the bath to prepare myself for anything. I was taking the bath because it was most supportive thing I could do at that moment. Letting go and slowing down my breathing, along with my mind, allowed to me uncover messages, insights, epiphanies, aha moments, knowing, whatever it is that you want to call those magical, heart-centered moments, and then I could continue to stumble along…a little bit closer to those desires to which I’m being guided.

Cleanse – Day 1

In Mindfulness, Nutrition on April 27, 2013 at 10:46 pm
juices

Veggie Juices

“Habits allow us to not think about what we’re doing . . . giving us the illusion of ease. When we are under the illusion of ease, not thinking about what we’re doing and breathing the same old way, moving the same old way, thinking the same old way, we check out of the present, out of happiness itself.” ~ Alex Levin

My day of silence prompted me to do an 8-day cleanse. I know what you’re thinking. She’s already so healthy. Clean eating, yoga, meditation. Does she really need to cleanse? Yup, I do. I do it mostly for the emotional release and spiritual growth which allows me to come back to my heart. I am constantly striving to live from my heart. Make decisions from this place. Take action from this place. From where does your action and decision-making come? Is it fear, anticipation, avoidance, contraction? Or is it love, expansion, joy, and present-moment acceptance? Taking the time to change up our eating habits (however healthy they may already be) with a mindful cleanse allows space for awareness of the ‘stuff’ we may still be holding onto.

avocados

Organic San Diego County avocados

Anyway, this cleanse – the Salmonberry Signature Cleanse – is, roughly:

3 days of cooked vegetables only (no oils, fats, protein). Just steamed or simmered veggies. Fresh-pressed juices are definitely on the menu with a heavy emphasis on the veggies and less on the fruits.

Day 4 is just herbal tea, water, lemon water, sparkling water…clean, pure water in all forms.

3 days of raw fruits, veggies, nuts, and seeds with a bit of honey and oil. To me this means avocados all day long! Again lots of fresh pressed juices and fruits are welcome!

Day 8 is only fresh watermelon juice (or pineapple juice). At this point in the cleanse I’ll be feeling so fabulous, I’ll start annoying people (it’s happened before!). I usually drink over 100 ounces of watermelon juice on this day.

For 3 days prior to this cleanse I was to have dropped all meat, wheat, sugar, dairy, caffeine, and alcohol. But, since I don’t see the Cleanse Police in my neighborhood, I drank coffee right up to the last minute. The night before I started the cleanse was like the last supper at my house. I ate way too much and even had a belly ache…so embarrassing and clearly time for a cleanse.

Day 1 was tough (as it always is). I was crabby first thing in the morning. Most likely because I couldn’t have my beloved coffee and I hadn’t yet made the Cleansing Soup so there was nothing for breakfast. I pulled my foggy self out of bed, brushed my teeth and headed to my favorite juice bar to stock up on juices. Of course, the super cute juicer was working and I looked really rough (it was like I had a food hangover from the last supper). Oh well. I stocked up on Green Lemonade (ginger, spinach, cucumber, celery, apple, and lemon) and Super 7 (ginger, parsley, beets, bell pepper, celery, cucumber, and carrots) and transfered them into 12oz Ball jars filled all the way to the top and sealed tight so they will keep as many nutrients as possible over the next 3 days. I used to do my own juicing but my juicer is so old that it’s starting to suck at it’s job so it makes more sense for me to buy someone else’s juice. I really need to retire and recycle that poor juicer (here in SoCal that means ‘leave it in the alley’).

movie snack

Movie snack when on a cleanse: steamed sugar snap peas and veggie juice

So I started in on a green lemonade and preparing my home studio for our weekly meditation group. After meditation, I had a much better attitude so I cranked the music and powered through making the Cleansing Soup (recipes turn out much better if you sing during food prep). The rest of my day consisting of getting some work done, a walk on the beach, and 3-4 bowls of soup. In an effort to distract myself from my raging, caffeine-withdrawal headache, I met a friend at the movies. The movie was heavy, The Place Beyond the Pines, and, since I was subsisting off veggie juice and steamed sugar snap peas, I’ve had more enjoyable movie experiences. The movie was actually quite good but we both needed something lighter and more uplifting. That’s what you get when you pick movies based on eye candy as opposed to plot.

I could not get into bed fast enough after the movie and was sound asleep by 8pm. I slept like the dead all the way until 5am when I had to get up to open La Jolla Yoga Center for sunrise yoga. According to my iPhone app – Sleep Cycle – my sleep quality was 100% that night but it sure didn’t feel like it.

Nutty, Seedy, Fruity Breakie

In Nutrition, Recipe on April 25, 2013 at 11:35 pm
yourbuddhi breakie

Raw, vegan, overnight parfait.

Vegan, raw, delicious, and nutritious. Best of all, you make it the night before (in a 12oz Ball jar) and then just grab ‘n go for breakfast or a post-yoga snack. Dee-lish…you are going to be super grateful!

Ingredients (Modified from a recipe by Robin Lee):

1/3 cup uncooked, rolled oats

1/3 cup nutmilk

1/4 cup canned coconut milk or coconut yogurt

2.5 tsp chia seeds

2 tsp maple syrup

1/4 tsp vanilla

shake of cinnamon

4-6oz blueberries

Add all ingredients (EXCEPT FRUIT) to 12oz Ball jar. Screw on lid and shake until well-mixed. Add berries, return lid, and tip/swirl until fruit is mixed. Don’t shake unless you want squashed fruit! Refrigerate overnight and you have a low sugar, high fiber, portable, morning meal that is a good source of calcium, iron, and vitamins C, D, and K. Keeps 2 days in refrigerator.

6oz (1/2 jar) = 212 kcals, 7g fat, 7g fiber, 7g protein