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Wednesday, September 7, 2011

Foodie Week Wednesday!

Okay, today's post will be a little shorter as I'm getting ready to go out thrifting for the day with my mom. We made a quick trip to Goodwill after dinner last night and found a LOT of great things! The normal estimated retail value of everything we purchased, combined, would have been in the neighborhood of $250-ish. And we spent $20. Much better, if you ask me.

On to the food!

Breakfast:
Orange Banana Smoothie -- We used 3 bananas, 2 oranges (peeled and de-seeded), 1 pitted date, and 1/2 cup filtered water (or ice, if you'd like it colder). Blend and enjoy! As far as the oranges, don't do to too much trouble trying to peel off the white fibers from where the rind was-- those are actually very good for you, and in a high-powered blender, they'll be completely blended into the smoothie.


Snack or Lunch:
Cantaloupe and Peaches with Coconut Milk Yogurt
Use 1/2 cantaloupe, 1/2 peach per person, and dollop half of a small container of the coconut milk yogurt atop each and enjoy!


Dinner:
Zucchini Carpaccio with Soup or Salad -- Ingredients: 1-2 thinly sliced zucchinis, 1/2 tsp of dried mint or 1 tbsp fresh-chopped mint, appx. 1 cup roughly chopped pecans, 1/4 tsp thyme, juice of an entire lemon - separated into two parts, salt and pepper to taste, 1-2 tbsp extra virgin olive oil, 1-2 tbsp apple cider vinegar

Go ahead and prepare your zucchini, and set aside the pecans. For the zucchini, use 1/2 the lemon juice, mint, salt, pepper, olive oil, and apple cider vinegar. Mix and let sit for a few minutes while you prepare the pecans. For the pecans: mix them with the thyme, the rest of the lemon juice, and salt and pepper to taste. Toss them in this mixture. Then plate your zucchini, and top with the lemon-thyme pecan mixture. Serve and enjoy, preferably with a salad of your choosing!


Dessert:
Raw Cashew Cream

1 cup soaked cashews (at least 4-6 hours soaked works best), 1/2 cup water (or 1 1/2 cups of water if you are unable to soak the nuts), 1/3 cup raw agave or raw honey, 1/4 tsp sea salt, 1/3 cup pitted dates (these impart a buttery flavor that is SO good and, of course, still vegan!), 1 vanilla bean OR 1 tbsp vanilla extract, 1-2 tbsp unrefined coconut oil or cacao butter

(I used leftover raspberry drizzle on top of my vanilla cashew cream in this picture.)


Blend all ingredients in high-power blender, place in a REGULAR bowl in freezer for 10-15 minutes for quick-serve or in the refrigerator for several hours. You don't want ice crystals to form on the cream. If you want it to be chocolate, add 1-2 tsp raw cacao powder into the base and mix. Add whatever toppings you'd like. **Note: DO NOT use an ice cream maker bowl as the base will freeze to the sides and ruin your batch.**

That's it! Happy eating! :)

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