Last week was my birthday which turned into a week of celebrations. Guess that makes it my birthweek! I went out to yummy dinners with friends and family. My two besties brought me to my favorite Vegan restaurant, Good Karma
. We munched on Raw Nachos and I of course indulged in a Love Bowl, as usual. My girlfriend who eats raw too made me Raw Chocolate Mint Cupcakes – how cute are these? I love mint and chocolate together! She also put together a little gift basket full of raw goodies which was perfect for me. My family even bought me Hail Merry’s Raw Tarts
to sing happy birthday to me. The Meyer Lemon Tart was delicious and reminded me of my favorite key lime pie growing up.
I’ve been so thankful for everyone being so accommodating to my new lifestyle. It means so much to me to have that kind of support.
So I made my first two recipes from Brendan Brazier’s new cookbook Thrive Foods.
First was the Chia Breakfast Pudding…very good. Reminded me of Cream of Wheat. It called for water but next time I will use milk to make it even creamier. It was a very quick and simple recipe which I like! I felt so energized too after eating this. Definitely incorporating more chia seeds into my diet, most likely throwing them into my shakes.
Zucchini Ribbons with Lemon Pepper Cream Sauce
This was a great dish but a little heavy for my liking. If you are a fan of Alfredo sauce, this recipe is for you! The flavors were very rich and the leeks really made it. There is only enough zucchini ribbons I can eat in one sitting…. I think this sauce would be great over pasta as an alternative.
I’ve been trying to find a good Vegan Cornbread Recipe and I think I finally succeeded. I love me some good cornbread, but without all the sugar, dairy and eggs!
3/4 cup any milk (I used Hemp Milk)
1 cup of flour (I used oat flour)
1 cup + 2 tbls cornmeal
1/2 cup applesauce
1/2 cup maple syrup or agave
1/2 cup vegan butter, softened
1/4 tsp salt
1 tsp baking powder
Preheat oven to 375.
Mix dry ingredients in bowl. Then add liquids. Fold until it forms a nice batter. You want it to remain watery and not too thick. Pour batter 3/4 full into buttered muffin tins.
Bake 30 min or until golden around edges.
Fall is here, which means ooey-gooey Grilled Cheeses!
I was craving grilled cheese last night reallllly bad. Oh my, this hit the spot! To make a proper grilled cheese you need bread, which for me is hard to come across with all the restrictions I have. Even gluten free kinds contain things I can’t have, so I make sacrifices now and then. My all time favorite Gluten free bread is Udi’s
, which can be found at the regular supermarket and at Trader Joes! It contains egg whites and I have eliminated all eggs from my diet but for these situations when I need to satisfy a craving, I give in. I’m allergic to egg yolks, so egg whites are technically safe for me.
I layered Daiya Cheddar cheese, sliced tomato, Fakin Bacon Tempeh Strips and Kale in between the Udi’s. I also picked up a soup from Whole Foods soup bar which happened to be Vegan – Split Pea. Don’t tell my grandma but it was pretty darn close to being as good as hers!
Whole foods was having a sale on my favorite Pro-biotic drink – 2 for $4 so I stocked up!
My favorite flavor is Mango Coconut. Coconut I think is second runner up. Its tough because I love every flavor! I cannot wait till more flavors are offered. If you haven’t tried them, please do, because probiotics are our friends!
Quintessence Good Eats!
(currently my favorite raw restaurant in NYC)
Chia Breakfast Vanilla Pudding with raisins, walnuts and berries.
All-American Double stack burger, with mustard, ketchup and pickles. OMG. Yum.
….and my favorite: Bagel with scallion cream cheese and a sliced tomato.
Today I found out some bad news folks. This bagel, in which I am so in love with, is made from sprouted Kamut. Kamut is a form of wheat berry. Its more easily digestible, almost similar to spelt, but I’m very disappointed to find out I’ve been consuming wheat when I’ve been so careful not to. (no wonder it was so chewy and delicious!) 😦
One last thing before I go –
My mom’s new puppy we picked up on Sunday!!!
Isn’t she precious?
Stay tuned for more recipes out of Thrive Foods Cookbook. Up next is the Eggplant Rolatini and Wild Rice with Kabocha Squash and Sage Butter.
I’m also in the process of making green energy bars with Chlorella.