Hi there! I hope you have had a wonderful weekend. Mine has been super busy, but also extremely rewarding! As I mentioned in my last post, I gave my first raw foods workshop. It was really nice to do, but also so, so tiring. I think that more than anything that has to do with the fact that I am 8 1/2 months pregnant, LOL! I think sometimes that I truly must be crazy to take on projects like this right now, but it all turned out well in the end and I am looking forward to doing more- hopefully each time, it will get a little more polished and professional and each time I will get more interest and more people involved.
Today, I have been resting, taking it easy and sipping on iced green tea/nettle blend with lime juice. So delicious, refreshing and gives me a little energy without burning out my adrenals like coffee does.
Anyway, here is some of the things I have been eating recently:
This has been my go-to breakfast most days- super simple Banana Soft-Serve. With the heat here, I just can’t get enough cold things, it seemed. This particular day, my ice cream brekkie had 3 frozen bananas, 2 tablespoons hemp protein powder, 2 T. raw cacao powder, 1 T. Greener Grasses powder and 1 t. crystal manna powder. Seriously, who needs that dairy crap when you can have this??
Next, in order to take advantage of the summer fruit bounty, I have been making fruit sorbets *a lot* Sometimes, even twice a day! This one had frozen strawberries blended with fresh nectarines and a tiny bit of vanilla stevia. I am LOVING the organic fruit we are getting now!!
Lastly, this is a nectarine cheesecake that I made last week and have been slowly munching my way through. Hard work, I tell you! I basically adapted the recipe from Heather Pace’s mango cheesecake recipe.
For the base:
- 1 cup hazelnuts
- 1 cup dates, stoned and soaked for one hour
- pinch of cinnamon
- pinch of salt
- 1 cup cashews
- 3 tablespoons agave nectar or honey
- 4 tablespoons lemon juice
- 4 drops vanilla stevia (you can substitute with a combination of vanilla extract and plain stevia, or just vanilla extract and 1 tablespoon more agave or honey)
- 2 cups chopped nectarine
- 1 tablespoon lecithin
- 1/2 cup coconut oil, melted