Really, destruction and creation are the same thing, no? At the moment I happen to be in that transitional period that separates the two. I mean this in the very best way possible. I started my new job two weeks ago and absolutely love it. I feel SO blessed. My boyfriend and I have also been looking for a new apartment, and signed a lease two days ago! Again, I feel SO excited and SO blessed.
However, in the midst of training and apartment hunting, I have for the most part let a lot of things fall by the wayside. Blogger, for one. I apologize bloggie friends! I miss you all and look forward to catching up on your blogs in my nice new space! Raw eating has also, for the most part, not been a priority. I've been eating a lot of brown rice and Indian, Chinese, and Mexican food. I've been craving spicy.
I have a few new raw vegan recipes. This is a new favorite, Raw Vegan Gingerbread Cookies!
Raw Vegan Gingerbread Cookies
1 1/2 cups raw cashews, ground to meal
1 cup almonds (I used Italian), ground to meal
1/2 cup shredded coconut, ground to meal
1 tbsp spirulina (optional)
1 tsp maca powder (optional)
t tsp vanilla bean or extract
4-5 tbsp fresh grated ginger
1/2-3/4 cup molasses (start with 1/2 cup then add slowly until dough is soft enough to roll out)
1 pinch sea salt
pinch of cinnamon plus more for rolling out the dough
Mix together all ingredients, the dough should be tough but stick together, similar to regular gingerbread cookie dough. Formed into several balls, then sprinkled cinnamon all over a sheet of parchment paper and roll the balls out under another piece of parchment paper (this dough is sticky!) until it's about 1/4'' thick. Use small cookie cutters to cut out little shapes then put them directly on a dehydrator sheet. Dehydrated for 9 hours at 95 degrees.
I think this is by far my most successful dehydrator endeavor. These cookies are delicious, ginger and molasses taste so fresh when they're not baked! Frosting could easily be made using soaked cashews, vanilla, and agave nectar but I didn't feel it was necessary. I will absolutely make these again, they're sturdy but soft and stayed fresh for two weeks. They'd make a great personal gift.
Inspired by Giada's Sweet Basil Smoothie, I decided to make a raw version of my own.
Raw Sweet Basil Smoothie
3/4 cup cashew milk or any mylk of your choice
1/2 cup fresh organic basil leaves, packed
1/2 cup ice
1 tsp vanilla
4 tbsp lemon juice
agave to taste
Blend all ingredients until smooth. Be careful how much agave you use, esp. if you use pre-sweetened mylk. I think the basil enhances sweetness, and mind ended up being a bit much!
Basil is super rich in nutrients, and drinking it like this gave me a pretty serious boost of energy. I think I giggled for 5 minutes after finishing the last sip, maybe I had some sort of crazy vitamin k high! The flavor wasn't a favorite of mine, but I was almost literally bouncing off the walls after I drank this. It would make an excellent substitution for an energy drink and could even help with inflammation.
Another unsuccessful soup attempt. I had to post it because it looks so pretty.
It's made from raw black beans, raw cashew nut milk, red onion (why it turned out purple!), lemon juice, salt, pepper, and chili powder. I make a similar soup using cooked black beans that's out of this world, but this one really falls short. Or I just don't like raw soups period.
My lovely friend Anna went to visit family in Oregon earlier this month and brought me back some Jerusalem Artichoke Syrup. It's low glycemic and helps out the friendly flora that live in our gastro intestinal tract. It reminds me a bit of molasses but less sweet and with almost a smokey flavor. I can't wait to make something with it, thanks Anna! <3
I might not get a chance to post again for a few weeks. I hope you are all happy, and healthy! I look forward to being more present with you once things have calmed a bit <3