Energizing Superfood Elixir

My weekend was great.  We had a super-relaxing weekend, and also spent a lot of time organizing and cleaning our space.  Yesterday afternoon, we finally made it out to swim in the river again!  It was so refreshing and relaxing to do on a lazy Sunday.  It also made me realize that I need to have more faith that things will always work out as they should.  No matter how many times the universe tries to teach me this lesson, I still haven’t learned (yet!)

I think maybe it was having such intimate contact with the Earth yesterday, but I woke up this morning feeling super groggy.  I didn’t really want to have coffee, so I made this drink that I also had on Saturday afternoon when I felt my energy flagging a bit.  I don’t want to call it a coffee substitute, as it is what it is in its own right, but it does share a similar flavor profile.  Whatever you want to think of it as, give it a try when you need a pick-me-up!

Energizing Superfood Elixir

Ingredients

  • 2 cups nut milk (I used a combination of pumpkin seed, cashew and sesame- amazing!)
  • 1 tbsp. coconut oil
  • 1 tsp. he shou wou extract powder
  • 1 tbsp. chaga powder
  • 1 tbsp. lucuma powder
  • 2 tbsp. carob powder
  • 2 tsp. maca powder
  • 1 dropperful English Toffee stevia (raw honey would also be incredible in this- I would use 1-2 tbsp.)

Blend it up and enjoy!  Serves 2.

Elixir Energetico con Superalimentos

Ingredientes

  • 2 tazas leche de frutos secos (Yo usé una combinación de sesamo, anacardo y semillas de calabaza- salió rico rico!)
  • 1 cucharada aceite de coco
  • 1 cucharadita extracto en polvo de he shou wou
  • 1 cucharada chaga
  • 1 cucharada lucuma
  • 2 cucharaditas maca
  • 2 cucharadas algarroba
  • 20 gotas estevia líquido English Toffee (o bien miel cruda- 1 a 2 cucharadas al gusto)

Batir y disfrutar! Sirve 2

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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!
 
 

Galia Melon Smoothie / Batido de Melón Galia

Today is hot in Madrid, and I wanted something cool and refreshing.  I also had a Galia melon that needed to be used.  I started thinking about the canteloupe icees my mom used to make me when I was a kid and decided to do something similar.  The result was super yum!

You need:

  • half a Galia melon*Image
  • 2 bananas, frozen
  • half a cup ice cubes

Blend thoroughly and enjoy!  Serves 1

* A Galia melon looks like a canteloupe on the outside but like a honeydew on the inside.  The taste is more like a honeydew melon.  Feel free to substitue either of these melons if you don’t have access to galia melons.

Hoy en Madrid hace un calor tremendo y por eso me apetecía algo fresquito y refrescante.  También, tenía un melón que necesitaba usar urgentemente.  Empecé a pensar en los granizados de melón que mi madre solía hacer cuando yo era pequeña y decidí hacer algo parecido.

Batido de Melon Galia

Ingredientes:

  • un melón galia
  • 2 plátanos helados
  • media taza cubitos de hielo

Instrucciónes:

¡Batir y disfrutar! ¡Así de fácil!

Naughty Pregnant Lady Frappe

Confession-I love coffee.  I do, I adore it.  I haven’t really been drinking it during my pregnancy for a number of reasons, mainly because I’m not convinced that it is a good thing.  I have, however, had a few decaf coffees.  Which to be fair, I am not sure than isn’t worse.

I digress.  Today, Hubby came home with a pack of Oxfam fair trade coffee.  The leaded stuff, the full strength kind!  Well, considering that I have been feeling so, so tired lately, I immediately set out to brew a pot and make something delicious out of it.

Here is the resultant beverage:

Emily’s Naughty Pregnant Lady Frappe

  • 1.5-2 frozen bananas
  • 1 cup ice
  • 1 dropper English Toffee stevia (or whatever liquid stevia you have around, or 2 tbsp. your favorite sweetener i.e. agave, honey, coconut sugar etc.)
  • .5 cup raw vegan whipped cream* (I had this on hand from earlier.  You could easily substitute almond or other non-dairy milk. Or hell, dairy if that is your bag! Or cream!!)
  • .5-1 cup freshly brewed coffee (depending on how strong you like it.  I went light with mine because my body is not used to the caffeine anymore)

Put all ingredients in blender and blend until creamy, thick and smooth.  Pour into a glass and enjoy!  Makes 1 large or 2 small servings.

Raw Vegan Whipped Cream

(from Cafe Gratitude)

  • 1 cup cashews
  • 1 cup coconut milk
  • .25 cup agave or honey
  • 1 tbsp. lemon juice
  • 1 tsp. vanilla
  • pinch salt
  • .5 cup coconut oil, liquid
  • 1 tbsp. lecithin

Place all ingredients except for coconut oil and lecithin into blender and blend until smooth.  Add coconut oil and lecithin and blend again.  Place in fridge for at least one hour, or in freezer for 2o minutes to set.

 

back again! and almond pulp cookie recipe!

 

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

7-10 dates

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.