Busy Weekend (mostly frozen) Eats

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??

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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!!Image

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.  

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Nectarine Cheesecake

For the base:

  • 1 cup hazelnuts
  • 1 cup dates, stoned and soaked for one hour
  • pinch of cinnamon
  • pinch of salt
Add all ingredients to a food processor, and process until mixture is crumbly but sticks together.  Press into 7 inch springform pan.
 
For the filling:
  • 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
In a blender, add all ingredients except for coconut oil and blend until smooth and creamy.  Add coconut oil, and blend again.  Pour over base and place in freezer for half an hour or the fridge for 2 hours in order to set.
 
I topped this off with a quick chocolate sauce to make it extra lush!
 
 Magic Chocolate Sauce
 
1/4 cup coconut oil, melted
1/4 cup agave nectar
2 tablespoons raw cacao powder
 
Mix all ingredients together and pour into squeezy bottle.  Now you can squeeze magic chocolate sauce to your hearts content.  
Yield 1/2 cup
 
Enjoy!  Serves about 7 people.
 
Lest you think all I eat is sweet foods, today I have had a BIG salad with watercress, romaine lettuce, grated carrot, cucumber, radish and apple, with a tahini lime sauce and sprinkled with a few cashews and hemp seeds.
 
I also had a few bits of spelt bread with mashed avocado, apple cider vinegar and ground black pepper.
 
Tonight, I am making a quick raw pizza with some bases left over from the last time I made it, and a sundried tomato and basil pesto that I will share tomorrow.
 
I’m going to leave you with a picture of myself, taken today at 34 weeks.  I think that I have gained a little more weight this pregnancy than what I would have ideally liked to do, but the important thing is that I feel healthy and happy and that the tummy creature is doing well.
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Here is looking forward to an awesome week!
 
 
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