I’ve become such a lazy blogger in the last few weeks. I definitely may have burnt myself out after the frequent juice feast posting. I’ve been playing again with a low sugar way of eating and am currently loving it! Ever since I started making savory jicama juices during the juice feast I dreamed of blending in an avocado for a creamy soup. Well the dream has finally been realized and the result was fabulous! I had a jar of this creamy goodness for lunch yesterday but I’m thinking it would also be great chilled as a side soup to a crispy dinner salad!
1 bunch cilantro
1 lemon, peeled
2 cloves garlic
1 ripe avocado
Run jicama, cilantro and lemon through the juicer and blend with garlic and avocado until creamy.
I whipped up with this yummy dip last night just based on what we had in the fridge, it’s lightly creamy and perfect for Spring! Britney spread some in her veggie burger pita pocket and I tossed mine with steamed broccoli. I imagine you could go all sorts of directions with it- it’s great on it’s own but it would be equally as tasty over zucchini pasta or spaghetti squash, spread on a sandwich or used as a dip for veggies.
fresh corn from 2 cobs
2 Tbsp raw tahini
juice of one lemon
handful of cilantro
half a zucchini
2 cloves garlic
pinch of cayenne and sea salt (optional)
Blend until creamy.
My meals tend to stay pretty simple most of the time but I still have fun cooking fancier things for my ladyfriend. I had a few scoops of the enchilada filling tonight in my dish tonight and it was incredibly flavorful delicious, even with no cheese or oil! I’m thinking of trying an all veggie version of this with strips of zucchini to replace the denser corn tortillas but in the meantime, here is a hearty version of this delectable enchilada dinner.
1 package sprouted corn tortillas
1 tsp onion powder
1 tsp garlic powder
3 medium sweet potatoes
1 roasted red pepper
1 4 oz can diced hatch chiles
1 jar Frontera enchilada sauce
avocado chunks (optional)
Peel and chop sweet potatoes. Add to a large pot, cover with veggie broth, toss in garlic and onion powder and cook until soft. In a baking dish, layer in corn tortillas, sweet potato mash, chiles, peppers, and enchilada sauce a couple of times. Bake at 350 until warmed all the way through. Top with cilantro and avocado (optional).
I haven’t ventured into nut/seed territory since ending my juice feast- avocados have been plentiful but nuts still seem a bit dense. That being said I still have ridiculous amounts of fun creating things for Britney, especially when they result in the phrase “you’ve cured me of cheese!!” – yes, that actually happened. This particular batch of cashew cream was spread on thin slices of eggplant with a homemade marinara and baked ’til the apartment smelled like a pizza factory. It would also be wonderful over zucchini noodles or wherever you would use a creamy cheese spread.
1 cup raw cashews, soaked
juice of one lemon
sliver of jalapeño (up to you, depending on how hot you like it)
1 Tbsp fresh thyme leaves
Blend in a high speed blender until perfectly creamy, adding water to assist if needed.
The other night I promised Britney a batch of sweet potato tacos wrapped in corn tortillas with a yummy cashew cream drizzled on top. I decided to attempt a raw version for myself and came out with what you see below! The recipe is approximate and everything is to taste.
fresh orange juice
coconut coconut aminios
Roughly chop mushrooms and toss with remaining ingredients. Dehydrate for 12-24 hours at 115.
Chipotle Avocado Cream
water for blending
Blend ingredients until creamy.
Chop and mix.
Pulse in food processor to a rice like consistency.
Layer ingredients into romaine leaves and roll up like tacos.
I realized as I started putting this post together that this is the third recipe in a row that’s featured mangoes! This one is extra special, I really don’t think I’ve ever had anything quite like it. It’s incredibly flavorful without any salt or oils and the only overt fat comes in the form of a little fresh coconut milk. I’ve also been really enjoying sprouting since the juice feast and this recipe has a good helping of sprouted chickpeas tossed in. Enjoy!
3/4 cup coconut milk (meat and water from a young coconut, blended)
flesh from 1.5 juicy mangos
1/4 cup sun dried tomatoes, soaked
1/2 a shallot
1 clove garlic
2 small dates, pitted
dash of cinnamon
1 Tbsp curry powder
3/4 cup broccoli or cauliflower florets, chopped
3/4 cup zucchini, chopped
3/4 cup carrots, chopped
1/4 red bell pepper, seeded and chopped
1/4 cup orange bell pepper, chopped
1/4 cup yellow bell pepper, choped
1/2 cup celery, chopped
big handful cilantro, chopped
2-3 parsnips, peeled
Chop parsnips and grind them in the food processor to a rice-like consistency. Blend coconut, mango, dates. tomatoes, shallot, garlic and spices until creamy. Toss chopped veggies with mango sauce and layer over a bed of parsnip rice.
While on the one hand I would consider the juice feast officially “broken”, on the other I still feel like I’m navigating dietary life cautiously as I continue to be surprised at how different this feast breaking process is. The first time I did this I went back to food with gratitude…and fear. I was afraid of gaining weight before my wedding and I was afraid of what I might eat if given the chance and I spent too much time restricting and feeling the rebound effect of that. This go-round I feel so much more at peace, what and when to eat feels fairly simple. I still love food, I still think about it maybe a little more than is healthy (but wow has that part improved!) and I still have a hearty appetite, even if it’s just for gorgeous salads. Something I love about this particular feast breaking is how much I’m just enjoying the process. The months following the first juice feast saw a lot of dietary experimentation. Everything from a super restrictive diet of green juice and salads to a free-for-all, “I’m going to eat whatever I want” phase, to a super high fruit, high starch, high volume of food in general plan. I tried things I hadn’t eaten in years since getting into cleansing and I’m so grateful for all of it! Even though I put on some weight, even though I went through periods of my skin looking worse than it had ever looked (my body was so clean after the juice feast that it just didn’t tolerate much), and even though I felt like I was floundering and all I wanted to do was juice feast again, I am grateful. So here’s what feels so different this time: I’m still experimenting a little but I’m doing it without fear and with my eyes wide open. I’m present to all the little quirks of what’s working and what’s not and I find that I’m letting go of things that don’t work a lot more quickly. If I spend a night feeling physically miserable because I ate something that my body doesn’t like anymore (mass quantities of anything dry: dates and seaweed specifically), it doesn’t really get me down. I’m just like “oh hey! there’s a new thing that doesn’t work!”. And I move on. So what does my diet look like at the moment? I’m currently loving just having juice during the day (carrot, orange, and jicama based juices with greens are my favorites) with a fairly giant (though not as giant as they once were) salad in the evening. I spent several years juicing, or trying to juice until dinner and I’ve never found it as effortless or enjoyable as I do now. Including fruits is heavenly and great for my state of mind and energy. I’m much more balanced than I was on just green juices and I’m also drinking more (2-3 quarts). The other thing I’m paying attention to is keeping the fats in my diet pretty low- I know there is plenty of controversy around this but I’ve experimented in just about every direction and this really feels best to me. At the moment that’s looking like a half an avocado on my salad at night though I imagine I’ll play with nuts, seeds and coconut as time goes on. I also really thought I’d stay 100% raw for awhile but I was craving cooked veggies and find I do really well as long as they are the smaller part of a giant, juicy salad. I’ve taken a lot from my experimentation with the 80/10/10 diet, I love my simple fruit and veggie based meals, no salt, no oil, really clean. That being said, I just don’t feel as much of a need for that volume of food, I love juicing, I can’t get enough sprouting, and I’ve even got a batch of cultured vegetables happening atop the fridge.
I got a comment once asking why I’m always changing my diet. Can’t I ever just eat and be happy with it? Well here’s the thing…looking back over all my years of experimenting, I wouldn’t change it! I rather love it, it’s kind of a hobby! Since I was a kid I’ve been fascinated by the connection between food and how we look and feel and I’m still going with it. I love reading diet books, getting other perspectives, trying them on for myself and usually moving on while keeping some things and tossing the rest. I don’t pretend that my diet now will be my diet for the rest of my life but it feels really great for right now.
Here’s a recipe from my juice feasting days (all of about 10 days ago), you can juice the mango but I found I got a lot more out of it by blending it with the juice and straining it through a nut milk bag.
Spicy Mango Green Juice
6 oranges, peeled
1 jalapeño (with or without seeds)
1 bunch parsley
1 mango, peeled
Juice oranges, jalapeño, and parsley and blend with the mango. Strain in a cheesecloth or nut milk bag.