Last week I stocked up on amazing organic peppermint from PCC and have been mixing away my fave drink – peppermint lime cocktail (mocktail?). I’ve got the idea for it during our trip to Florida where every single bar had fantastic fresh limes and peppermint for their mojitos. Avoiding sugar and alcohol I always asked the waiters for some iced water with peppermint and lime and would always get this awesome drink for free! Lol funny because imho honestly it’s so much better than the original version overloaded with sugar and rum and using artificial lime juice. Go new great ideas 🙂 The mixture is sooo good that with it I consume copious amounts of water daily, getting close to the recommended 2 Liters/day. Happiness.
- 2 lime quarters
- heaping 1 cup fresh peppermint
- iced water
- 1 tbsp organic maple syrup (optional)
Squeeze the lime quarters into a glass, then place them along with peppermint (and maple syrup if using) into the glass and vigorously mash them (I use my Vitamix pusher). Fill up the glass with iced water and enjoy! It’s so good and refreshing…And the colors are beautiful. Should definitely rename it Emerald Cocktail 🙂
I’ve been really into marinating mushrooms since after the juice fast. I started out by mixing a bunch of sliced mushrooms with plenty of lemon juice, and then began to experiment with adding other things. Eventually I figured my ideal recipe for the marinade and making it on a regular basis. It makes the mushrooms soft and flavorful – a great addition to any other dish like zoodles or salad.
- 4 baby cremini mushrooms, sliced
- 1/2-1 tbsp white onion, finely diced
- 1/2 Meyer lemon, juiced
- 1 tbsp organic soy sauce or organic tamari (optional, but great for Asian inspired dishes)
- dash of salt & black pepper
Mix everything and let stand for 30 min to an hour. Serve as a topping or mix in with salads.
So I finally got my spiralizer and immediately put it into action by making zucchini noodles today. It’s actually amazing how easy it is to use the spiralizer! I made the long real zoodles in literally couple minutes, the sauce in another couple minutes, mixed everything and there you go – super delicious raw vegan noodles are all mine to eat! And then washing everything barely took 5 minutes – just rinse the blade and the spiralizer base under running water and that’s it. Grrreat, very happy.
Now, the zoodles. Ohh, they’re sooo delicious! And as zucchini itself is very bland, the sauce defines the taste of the whole thing. As I used a raw vegan garlic pesto recipe I got pesto zoodles. The texture is also awesome – so crunchy. Next time I’ll probably try warming up zucchini in tap water before zoodling it and see if it makes the raw noodles even closer to the classic thing (I love this little trick btw, and use it a lot with other veggies). Either way, I’m in love with this stuff and will be making lots of different zoodle varieties.
Speaking of zucchini, it is very important to get them from organic stores – as you probably know most of our zucchinis in America are GMO. So to make sure I don’t overload on some unknown vegetable in the shape of zucchini I always get mine at PCC/Whole Foods. And they taste really good.
Zoodles With Marinated Mushrooms recipe
- 1 organic medium zucchini, spiralized
- 3 tbsp pesto sauce
- 1/4 cup almonds or cashews
- 1 small garlic clove
- 3-4 tbsp chopped basil
- 3-4 tbsp chopped parsley
- 1/2 tbsp maple syrup
- 1/2 tbsp grapeseed oil
- 1/2 tbsp lemon juice
- dash of salt and black pepper
- 2 tbsp water
Place all ingredients for the sauce in your Vitamix and blend on high power. Add water as necessary, so you could get a sauce with consistence of sour cream. When all blended, mix in with the zoodles.
I topped my pesto zoodles with marinated mushrooms and decorated with avocado and red and yellow tomatoes. But I’m sure any toppings and combination would work perfectly in this dish. Enjoy 🙂
I have finally started an account on Instagram and I of course love it. Posting away all my old and new recipes, some travel stuff. Will definitely keep posting there all the updates for the blog from now on. Find me on there and let’s start following 🙂
I’ve always loved raisins and anything with raisins. So when many years ago I tried cinnamon rolls, I got immediately addicted to this raisins-cinnamon-vanilla blend. Except for after eating those rolls my face would always get pimply and I would feel heavy. Well, remembering my addiction to those rolls I decided why not try the same flavorful combination with chia pudding and make the raw version? Of course, this would not be rolls per se, but what if the tastes would at least combine into something similar?
So I made the regular chia pudding and added some raisins and cinnamon this time. In an hour it was all ready and OMG! So goooood. No, really, you guys have to try it for yourself. Plus chia pudding is super easy to make, it’s a true blessing for raw vegans who want some texture to their food or just a healthy replacement for classic breakfasts (or cinnamon rolls replacent 😉 ). So you gotta do it! 🙂 See my recipe below.
Cinnamon Chia Pudding recipe
- 3 cups almond mylk
- Or if making it yourself use 2.5 cups water+3 tbsp almonds+1/2 tsp vanilla powder
- 6 tbsp chia seeds
- 1.5-2 tsp ground cinnamon
- 1/2 cup organic maple syrup
- 1-2 tbsp organic raisins
- several fresh strawberries or any other berries
- 1 tbsp soaked organic raisins
- 1 tbsp coconut shaves
I used all various combinations of almond mylk to chia seeds, and figured that if you use 3 tbsp chia / 1 cup almond mylk, you would get a very thick almost solid pudding. So if you’d like it to be more liquid, like I do, then use 1.5-2 tbsp chia / 1 cup almond mylk.
To make the mylk, I use Vitamix. As always, if you don’t have a Vitamix, then definitely soak almonds overnight to soften them, and then use any blender to mix everything up.
It’s been one week since the end of my Juice Fast, so I had to celebrate it with some fancy recipe. I’ve been craving seaweed lately, and luckily I had couple nori sheets in my kitchen closet. So I decided why not use mixed greens instead of rice to make cucumber avocado rolls? Said and done. It took me maybe about 5 minutes to make these cuties and ohhh they’re actually even better in their raw vegan version! The recipe is below.
- 1 nori sheet
- 1/3 english cucumber, julienned
- 1/2 avocado, julienned
- 1 tsp sesame seeds
- 1 cup mixed greens
Made the same way as the original rolls – place nori sheet on bamboo mat, distribute the greens as you would do with rice, place avocado and cucumber on top, roll up and cut into small pieces. Sprinkle with sesame seeds. Voila!
For mixed greens I used a brand from Costco called “Deep greens” which I love. It includes baby kale, baby spinach and chard. It worked magically for the rolls.
First days after a fast are probably even more important than the fast itself. The way you come out of your fast will pave the way to your new eating habits and will define how you will benefit from the fast. The amazing thing is most of my water fasts before would leave me so hungry that at the end of the fasts I would start indulging on my favorite food uncontrollably. The interesting thing about a juice fast is that, like I said in the previous posts, it almost sculptures a different food mentality in you and after it you’re mostly drawn to fruits and veggies.
So fist couple days I was mainly munching on veggies and fruits – carrots, oranges, tangerines, pears, apples, avocados. And later I started to crave parsley and began to make salads with it. My first week go to salad was this one:
- medium carrot, shredded
- 2 tbsp defrosted corn
- 1/2 cup lemon marinated mushrooms (I used baby cremini)
- 1/4 avocado
- 1 tbsp parsley, chopped
- tiny amount of finely chopped white onion
- handful of red and yellow cherry tomatoes
- 1 tbsp Meyer lemon juice
It fills me up for about 5 hrs during which I drink filtered water with lemon. Best after-the-fasting salad ever!
I was always fascinated with the idea of going strictly on freshly squeezed juices for a week or two, but never had enough motivation, and even when I accumulated enough courage to go on juices I would always get so hungry that I would eventually get off the fast by end of the day. This time after the holidays I’ve noticed that I packed on some very much undesirable pounds and was feeling too heavy and lazy. So I had decided to try juice fasting once again, but to make sure I do things right this time – I decided to fast on herbal tea for the first two days as an intro to the juice fast. And the results were fantastic:
- lost 8 lbs weight and got back to my light and energetic self
- the weight release happened slowly which allowed my body to adjust to its new state
- most of the 9 days of juice & water fasts combined the energy levels were normal and even increased from the 6th day on
Fasting on herbal tea or water is always a great thing when you need to reset your body’s cravings for bad foods or when you feel that you’re suddenly putting on weight. The reason I say it ‘resets’ your body is because I feel that while I’m fasting my body returns to its healthier and smarter self and gets rid of any addictions like overeating, late night high fat snacking etc. And that is also why after two days on herbal tea I could successfully juice fast for a week! The first two days on tea were pretty easy, but I was happy to come out of it on the third day. Everyone who has done water fasts for more than three days, knows that although weight is lost, some of it does come back in the next couple weeks once you get back to your regular eating habits. And what makes the juice fast so incredible is that after water fast it not only helps you lose weight while nourishing your body with all the nutrients and vitamins, but it also helps your body ‘secure’ the weight it reached after water fast. In other words, after juice fast the weight doesn’t come back as fast as after water fast.
The juice fast part was amazing. The first couple days I still felt pretty weak and dizzy, but on the 4th day I was already strong and energetic enough to go to a zumba class. And the most amazing thing is that after the class I felt energetic enough to do another class, which before the fast would make me extremely tired. The next couple days were even more inspiring – I would keep going to the classes and then come back home and jog for 20 min.
As a summary, here’s a bunch of tips for you guys on doing a juice fast:
- timing: always do your extended water fasts/first days of juice fast on a weekend (in case you start feeling weak or dizzy)
- preparation: make sure you prepare well before the fast – get your fridge stocked up with all your juicing material
- the juice: go simple with the ingredients – 2-3 ingredients is best, or at least choose compatible fruits and veggies
- the juicer: you can definitely use a centrifuge juicer, but I personally recommend masticating juicers
- distractions: if it’s possible stay away from any cooked foods recipes/pictures/smells and better start drawing your attention to raw healthy fruits and veggies
- ending fast: if you do a week long juice fast, make sure the first 3-4 days after the fast your food would be very simple and consist mostly of raw veggies and some fruits
- most importantly: keep drinking well filtered water!
So here was my experience with a juice fast, hope you guys find it interesting. If you have any questions or comments, please go ahead and post them below! 🙂
Wishing everyone a great Valentine’s Day! Remember, it’s a celebration of Love tomorrow, not necessarily of Couples, so if you are single right now, then show the Love for your family, your pets and yourself! And most importantly show Love to your body by eating healthy raw food, drinking delicious freshly squeezed juices and exercising!
Decided to do an early post, as tomorrow we’re going to Ocean Shores! Screw celebrating in boring restaurants and yay for going to the Nature! 🙂 Every time we get a chance to go to the Ocean we seize the opportunity. Looking forward to the weekend!
Love and hugs
Have you guys ever done a juice fast? One of those that fantastically looking Demi Moore is rumored to do on a regular basis?
I’m doing one right now and I’m loving it! Despite of it being February on the calendar, Seattle is already all Spring’y with trees starting to bloom, crocuses poking through the ground everywhere…wow. So feeling the Spring all around us here I also felt a need to do this fast as the first step to prepare myself for the sunshine. Getting a longer post ready on this subject with all my experiences from the fast. And for now, sharing a juice recipe! This one is my favorite nowadays and I guarantee you will love it too:
- 3 large carrots
- 1 large orange
- 1/2 lemon
- 1 large or 2 small apples
- 2 large stalks celery
Wash, peel and chop up all of the ingredients into small pieces. Then happily juice them (using a masticating juicer such as Omega will ensure you get the most and the best juice out of your veggies!). Yum!! =)