Hi Everyone!!
Okay, so over the past few months I have been slowly transitioning into a raw diet. Why? Because I feel like I am at the point in my life where I feel comfortable moving ahead, on to the next step of health. I have been noticing after I eat my cooked dinner that I am feeling lethargic and short tempered. I have been a bit cranky at that time and I feel that it is because of the cooked food that I am eating. It has been depleted of most of it's nutrients and I am find that to be very unappealing. Why even eat it if your body doesn't need it? Why not eat something that is healthy, tastes amazing and is new and exciting to make!?
So I have now been eating raw for breakfast, lunch most of my dinners have been raw. I'd say my days are around 95% raw, considering oats, maple syrup and coconut milk isn't raw and I am still eating those (oh and popcorn). But other then that I have been filling my days with fruit, water, veggies, soaked nuts and seeds and other raw creations. I have dehydrated crackers on the go, along with sprouted chickpeas to make raw hummus, and I have 1 cup cashews and 1 cup black beans soaking for our 7 layer salad for dinner tonight.
Other raw foods I have been enjoying are:
- coconut cauliflower curry soup w/ dehydrated crackers and shredded beat
- salad spring rolls with sundried tomato hummus (optional), kelp noodles and veggies
- kelp salad with an asian dressing
- dehydrated granola
- fruit salad
- chocolate macaroon bars - recipe below
- dehydrated crackers and flatbread - see tip below
- soaked almonds
- sprouted buckwheat
- lettuce wraps w/ guac, cashew taco sour cream, salsa, chopped pepper and tomato, sprouts and chili black bean spread.
- my go-to salad w/ honey garlic vinaigrette
- kombucha - strawberry, watermelon, mango and lemon flavours
It's been so much fun but I am finding less and less time to blog about everything so I hope you all don't mind to much, wink wink!
I hope you are all enjoying the sun as much as Kiwi and I are. My munchkin is getting two more teeth so she isn't the happiest camper. She wants lots of mommy play time and feeding time. Too spoilt? How could I not spoil her!!!
TIP* When making dehydrated crackers or flatbread (same recipe) soak 1 cup flaxseed in 1 cup filtered water over night. They must be blended in a high speed blender and broken down for easy digestion. Also soak 1/2 cup pumpkin seeds and 1/2 cup sunflower seeds, covered in filtered water for 2 hours. Rinse seeds. Add 2-5 sundried tomatoes, 1 tsp. paprika, 1 tsp. onion powder, 1 tsp garlic powder, 1/2 tsp chili powder, 1/4 tsp. cayanne powder and any other seasonings you like. If you want herb crackers, try 1 tsp oregano, 1 tsp basil and 1 tsp. thyme. Blend all ingredients until creamy. May need to add water. I used just over 1/4 cup filtered water in small batches. Pour mixture out onto two paraflexx dehydrator sheets and spread out evenly into a square shape. Spreading the mixture thin will make crackers. If you leave it a bit thicker, around 1 cm it will be flatbread. Dehydrate on 110° for 4 hours. Flip onto a mesh screan and dehydate another 4 hours, or until you have crispy crackers or firm flatbread.
TIP* When making dehydrated crackers or flatbread (same recipe) soak 1 cup flaxseed in 1 cup filtered water over night. They must be blended in a high speed blender and broken down for easy digestion. Also soak 1/2 cup pumpkin seeds and 1/2 cup sunflower seeds, covered in filtered water for 2 hours. Rinse seeds. Add 2-5 sundried tomatoes, 1 tsp. paprika, 1 tsp. onion powder, 1 tsp garlic powder, 1/2 tsp chili powder, 1/4 tsp. cayanne powder and any other seasonings you like. If you want herb crackers, try 1 tsp oregano, 1 tsp basil and 1 tsp. thyme. Blend all ingredients until creamy. May need to add water. I used just over 1/4 cup filtered water in small batches. Pour mixture out onto two paraflexx dehydrator sheets and spread out evenly into a square shape. Spreading the mixture thin will make crackers. If you leave it a bit thicker, around 1 cm it will be flatbread. Dehydrate on 110° for 4 hours. Flip onto a mesh screan and dehydate another 4 hours, or until you have crispy crackers or firm flatbread.
WE LOVE SPRING!! I hope you all enjoy this 'perfect for spring' recipe! When your kid bites into them and says "Get ready to be selfish. I wouldn't share these if I were you" then you KNOW they are damn good!
CHOCOLATE MACAROON BARS
Makes 12 square bars
Ingredients
Wet
Wet
- 1/4 cup coconut oil
- 2 tsp. unpasteurized honey
- 2 tsp pure maple syrup
- 1 tsp. pure vanilla extract
- 2 tsp. raw almond butter
Dry
- 1 1/2 cups quick - oats
- 3 tsp. cacao powder
- 1/2 cup dehydrated sprouted buckwheat (optional)
- 1 cup shredded coconut
What to do
1. Heat a large pan on the lowest heat on your stove for 5 minutes. Take off the stove and turn off the heat. Add the wet ingredients. Stir to combine. Add dry ingredients. Stir to combine.
2. Add parchment paper to an 6 X 6 baking dish. Pour in mixture and spread out evenly.
3. Freeze for 3-4 hours. Cut into squares and serve. Keep frozen.
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Please feel free to connect with me:
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Website Mandy's Tip's For Everyday Health
Instagram MandyDugas19
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