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So, I decided to make a vegan dish tonight while eating with the fam. Haven’t had brown rice in a few months, but I’ll live. Too much of it, makes me feel not so great, but little amounts I can handle. I tend to fluctuate between periods of all raw, and then I have cooked things like brown rice, quinoa, and steamed plantains that I love to incorporate every once in a while. I also really wanted to make something yummy to possibly encourage my father to get back on the veg bandwagon. My mothers stayed on as far as I know, but I hear he’s fallen way off since their 40 Day vegan fast. Anyhow, I was toying with doing stuffed bell peppers or zucchini, and stuck with the latter because I have so much from the garden right now. Below is the recipe. Remember that you can modify this any way you like to suit your taste buds. You can make a veggie version w/ no brown rice, or a version with quinoa, which is probably equally as delicious. You can even make a vegan version that includes daiya cheese (vegan cheese) as a topping. When I cook food, I choose to not cook things very long, because I don’t believe in zapping every last ounce of life force from my food, but you can modify the cooking times to suit your preference.
Cooked brown rice
red or green bell pepper
Seasonings: Braggs, black pepper, curry powder, pinch of sea salt
Heat oven at 350 degrees. Cut your zucchini in half and scoop/cut out insides without breaking the skin. You can use a spoon and/or knife. Place on a baking pan or foil that has been drizzled with olive oil. Dice up veggies: broccoli, garlic, bell pepper, red onion, and insides of zucchini. Rinse thoroughly, and add all veggies to a wok or frying pan. Add pinch of sea salt, two dashes of yellow curry, black pepper to taste, and generous amount of Braggs. Cover and let veggies cook/steam for a few minutes then add in brown rice. Heat until rice mixture is warm. Use a spoon to scoop rice mixture into zucchini halves. Place zucchini in oven and let back for 15-25 minutes, depending on your preference. Serve & enjoy!!!
Ingredients: 2 limes, 2 large cucumbers, 1 carrot, 3 baby apples or 1 1/2 -2 regular sized apples, a couple mint leaves.
Juice everything but the mint. Strain juice into blender and blend juice with mint leaves. Serve & Enjoy!
Today is Day 3; the last day of this watermelon fast is finally here! Last night I got creative and concocted a watermelon mojito. This morning I continued to be inspired and whipped up an equally refreshing blend of watermelon, lemon juice, with a hint of cilantro. I feel like this fast is turning me into a watermelon bartender! Feeling good today, glad to be coming down of the fast tomorrow because I have an acting gig and need to keep my energy up on set. As promised here’s the recipe for the mojito. I’m going to try the watermelon soup from my last post tomorrow and see if it’s any good, will report back. Beginning tomorrow, my infatuation with all things watermelon is going to end for a little while. – XoXo Raw Girl
4-5 cups chopped watermelon
1/2 lime juiced (use the whole thing if you want it tangier)
2 – 3 sprigs of fresh mint
1 teaspoon grated ginger
Blend & enjoy!
Hummus is one of the very few things not raw, that I still incorporate in my diet. I cook my chickpeas in a slow cooker, which heats on low around 170 degrees, so no, this not a raw hummus, but suitable for vegans, non-100% raw fooders, and fabulous people who love hummus as much as I do. If you still buy hummus in the store, be weary of the preservatives and possible industrial materials that could be lurking in your whipped concoction which may have a pasty consistency. The mission to make my own hummus started when I really went raw and became so sensitive to things that I would have immediate allergic reactions after eating something “toxic.” Store bought hummus always made me sneeze, immediately after! I make all kinds of hummus, but this is one of my favorite kinds, because I enjoy spicy dishes.
16 oz/1 lb bag of chickpeas, pre-soaked and then cooked, 1/2 cup of extra virgin olive oil, 3 Tablespoons of yellow curry, 1 tablespoon of paprika, 2 tablespoons sea salt, red pepper to suit your pepper tolerance, dash of cumin , juice of 3 organic lemons
Put all in high speed blender and blend until a creamy, thick consistency. Pour into bowl and sprinkle the top with thyme, red pepper, and any other seasonings you like. Keeps in fridge, use for wraps, salads, or as a dip. Enjoy!
The copyright of this recipe is owned by Esosa Edosomwan (AKA Chef Eazy E.) Permission to republish this recipe in print or online must be granted by the author in writing.