Things with my pregnancy are going pretty well now. I had a little setback after my last post where I started feeling terrible and had lots of nausea again 😦 But now I am going into week 16, which means I am in my second trimester! I can really hardly believe it, it sounds so surreal.
Anyway, when I wasn’t feeling great, I was eating lots of less than optimal foods like boiled potatoes,gluten free pastas and spelt bread. I am sure that didn’t help with my lack of energy or motivation to be in the kitchen preparing myself good foods that I love!
I have gotten my kitchen mojo back now, though!!
Yesterday morning I wasn’t really feeling that hungry so I had an apple and then made about half a litre of carob and lucuma almond milk. That was delicious and then later I had the juice of two grapefruits mixed with Greener Grasses powder.
For lunch, I had raw banana ice cream with some added carob, honey and hemp oil. I have been LOVING me some banana ice cream recently! The hardest part about it is remembering to cut up and freeze ripe bananas.
I really wanted to use up the almond milk pulp from that morning so I looked online and decided on a cookie recipe, which I will share at the end of the post 😉
For dinner, I put together some raw pizzas with a sprouted buckwheat, flax and sweet potato crust topped with sun-dried tomato marinara, pine nut cheese and veggies like cherry tomatoes, sliced onions, diced pineapple and freah basil leaves. Oh, that was delicious. It was the first time I have made raw pizza in months.
This morning, I started my day with some leftover raw pizza, hehe, breakfast of champions! I also had some almond milk with rooibosh tea. Oh, and one of the cookies I made yesterday.
Right now, I am contemplating lunch. I have a purple corn chia pudding in the fridge. I think I will have that with a zucchini, tomato and avocado soup.
I am so happy that my body is finally craving raw foods again, and that I have the energy to make them.
ok. so here is the almond pulp cookie recipe:
RawGuru´s Fave Cookie Dough Recipe
1 1/2 cups nut milk pulp (or you can just use nut flour if you don’t have it)
5 tbsp. coconut butter
1/2 tsp. vanilla extract (I make my own, but you could also use half of a vanilla bean- yum!)
pinch of himalayan or celtic salt
1-2 pinches of cinnamon
pinch of nutmeg
water to moist
Process all ingredients in a food processor until mixture is well incorporated and doughy looking. Shape into balls, flatten and dehydrate at 105 degrees for 10 hours.