Recipe Raw Vegan Cheeze

Everyone needs something cheezy in their life!  This is seriously better than the real thing in my opinion.  I love to dip carrots in this and chow down. You can also take this and spread it on dehydrator sheets and make "cheez-it's".  They taste great and are totally addictive.  Enjoy!

Ingredients:

1 cup cashews soaked for about 2 hours
1/2 red bellpepper
1/4 cup water
1 tbsp. tahini
2 tbsp nutritional yeast
1 1/2 tsp salt (or to taste)
2 tsp onion powder
1 clove garlic
2 tbsp lemon juice


Place all ingredients into Vita-Mix and blend till smooth.  Will most likely require the tamper to keep things moving along.

Enjoy!
Shelly <3 

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How much $ does it cost being 80/10/10? And the Lose it! Application

I saved all my receipts and calculated it out to determine the amount it would cost to follow the 80/10/10 lifestyle. I go over in detail what I had for the day and the average price of each food. We also discuss a great application we use on our phones to help us track our daily carbohydrate/protein/fat ratio. The Lose It! app is super easy, simple, and free so check it out! 

Watch the YouTube video here.

Shelly's Journey to 80/10/10

I have decided to take the next step and kick it up a notch. I have been following the 80/10/10 diet for about a month, and the benefits are truly amazing.  We discuss it in this video,  take a look. :) 

<3
Shelly & Britnee

Watch the YouTube video here

 

Why Vegan?

There are so many reasons to go Vegan! In this video we cover our top ten most important reasons. :) Initially going Vegan was to improve our health, and after time we began to discover all of the other benefits such as saving animals and our planet. Check out the Video.

<3
Shelly & Britnee

Watch the YouTube video here.

Recipe: Mexican Salad

When I first embarked on my raw food journey I had this salad every day. I love the spiciness and the powerful flavors. I currently will make this salad 2-3 times a week. I can't get enough of the fresh flavors! I hope you all enjoy this salad as much as I do!

Ingredients:

1 chopped head romaine lettuce

1/4 cup pico de gallo salsa

1/4- 1/2 cup corn

1/4 cup guacamole

Place your romaine lettuce in a medium sized bowl and begin layering your salad! I like to do corn, salsa, and top it off with guac!

 Enjoy!
-Britnee

                                                                    Watch the Youtube video here.

Recipe:  Pico De Gallo Salsa

Salsa Salsa Salsa!!!!! Oh how I can eat some salsa. I'm telling you I can just eat it by the spoon full. I love the spiciness and the freshness of homemade salsa. Making your own salsa has to be one of the simplest recipes out there but hardly anyone does it. I would much rather take a fresh homemade salsa over a packaged or canned any day. I love to experiment with making different types. This pico de gallo is one of the simplest salsas but has some kick! You can adjust that kick by adding more or less serrano chilies. Kick up the spice and dig in!

 Ingredients:

4-6 diced juicy ripe tomatoes

2 small limes juiced

2 cloves chopped garlic

1/4 cup diced red onion

1-2  finely chopped serrano chilies

1/2 of a lemon juiced

1/4 cup diced cilantro

salt to taste

Combine all ingredient into bowl and stir. Best to let sit for an hour so all flavors can marinate. 

Enjoy!
- Britnee <3 

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Recipe: Guacamole

Guaca---mole mole mole! Every time I say guacamole I think of Austin Powers. Any who back on track, guacamole! Avocados are vegan's "meat" we need that healthy fat! Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds. Guacamole is super easy to make too! Most people probably don't even realize how simple it actually is,  or how to make it. I will always opt for making homemade guac over store bought any day! When selecting avocados for this recipe make sure you get some that are slightly soft when squeezing them. When selecting avocados don't pick the ones that feel like a stone that wont taste so swell. If you do happen to select the stone avocados you can however speed up the ripening process by placing it in a brown paper bag with an apple.

Ingridents:

2 avocados

1/2 a lemon juiced

1/8 cup finely chopped red onion

1/4 cup finely chopped cilantro

salt to taste
serrano chilies to your taste (optional if you would like some spice in your life :)

Start by combining the avocados and lemon juice in a bowl. Use a fork or potato masher to mash the avocado to create a creamy texture. Next add in all the remaining ingredients,and stir everything together.

Enjoy!
- Britnee <3

See the YouTube video here

Recipe: Fruity Berry Salad

Sweet Tahini Dressing

1/2 cup of tahini
1/2 cup of water
1 tbsp olive oil
5 stalks of celery
3 tbsp honey or 2 tbsp of agave (keepin it vegan)
1 lemon juiced
1/4 tsp sea salt

Place all ingredients into VitaMix and blend until smooth.


Fruity Berry Salad

1 chopped head of romaine lettuce

1/2 cup chopped strawberries

1/4 cup blueberries

1/8 cup sliced almonds

1/8-1/4 cup of sweet tahini dressing

Place your chopped romaine into a large bowl, top with strawberries, blueberries, and nuts of your choice. Drizzle on the sweet tahini dressing.

Enjoy!

- Britnee <3

 Watch the YouTube video here.

                                                      

Tips for beginning Raw Foodies

We have had quite a few people contacting us wanting to get started. We are always here to help and wanted to share our tips. We hope this information is helpful for you all. Do not hesitate to contact us if you have any questions. Be selfish, stay focused and regain your health!

<3 Shelly & Britnee 

Watch the YouTube video here.

Recipe: Tahini

  

All you need for this is 2 cups unhulled sesame seeds, a handy dandy food processor and a little patience.  Simply place the sesame seeds in the food processor fitted with the s-blade attachment.

Process on high for approximately 8-10 minutes or until the sesame seeds forms a paste similar to the photos below.  Remember to stop the processor every minute or so to scrape down the sides. Happy Processing! Store in the refrigerator in an air tight container. Will stay good for about one week.

Watch the YouTube video here.

Recipe: Raw Vegan Alfredo Pasta

 

 Alfredo pasta, Yes please! I love me some pasta! Pasta and bread were my go to foods while on a sad (Standard American Diet) diet. With this Alfredo dish it has really helped me get through my pasta cravings. The creaminess of the pasta hits the spot every time!

Ingredients:

2-3 zucchini squash  

1 cup soaked cashews

1-1 1/2 clove garlic

2 tbsp lemon juice

3 tbsp nutritional yeast

1 tsp miso

1 tsp dijon mustard

To make your noodles you can peel the zucchini into thin strips or use a slicer. Make your noodles and set aside in a large bowl. Add remaining ingredients into VitaMix and blend. Mix in Alfredo sauce to your noodles. Serve and garnish with parsley if desired. 

 Watch the YouTube video here.

 

 These things crack me up!

Recipe: Awesome Asparagus Quinoa Salad

Ingredients:

2 cups sprouted or cooked quinoa

1 bunch asparagus

1 container cherry tomatoes, cut in halves or quarters

Green onions to taste, sliced thinly 

Juice of two lemons

Salt to taste

Trim asparagus by holding asparagus at each end and bending the stalk until the asparagus snaps.  Save the woodier end portion for juice or composting. Take the tip portion and slice into thin pieces. I cut mine on bias.

Place the asparagus in a bowl with the lemon juice.  Stir every once in a while to make sure all pieces come in contact with the juice.  Do this so the asparagus will break down a bit.  The time you let the asparagus soak will be up to you.  I believe I soaked mine for about 2 hours. 

After asparagus is to your liking, take your quinoa and place it in a bowl.  Just add asparagus, some of the juice from the soaked asparagus, cherry tomatoes and green onion.  Stir and taste.  Add more juice if it needs it and salt is to your preference.  That's just how easy it is to make a delicious asparagus summer salad. 

Enjoy!
- Shelly <3

Watch the YouTube Video here.

 

Recipe: Sprouting Quinoa

I love to sprout things in my kitchen.  One thing that I was new to was quinoa.  Turns out it was the easiest one I've ever sprouted!  Delicious and nutritious too.  Try your hand at sprouting, it's super fun!

Instructions for sprouting quinoa:

Place 2/3 c. quinoa in a tight mesh strainer.

Rinse quinoa to remove any dust or debris on the seed.

Transfer rinsed seed to a bowl and cover with water.

Soak for 30 minutes.

Drain and rinse the seed, then let sit for 8 to 12 hours. I use a tight mesh strainer over another bowl to catch any dripping. I also cover with damp paper towel because it is so hot where we live. 

Rinse the seed every 8 to 12 hours thereafter.

If you rinse every 8 hours the sprouts should be ready by the 3rd rinse.  (24 hours)  Taste at every rinse to see how you prefer them. You could consume them on the first rinse if you liked the taste.

You can store in the refrigerator for up to 2 weeks.

See www.sproutpeople.org for much more detailed instructions.

Happy Sprouting :)
-Shelly <3

Watch the YouTube Video here.

Recipe: Squash Spaghetti

Pasta was one of my biggest obsessions before becoming vegan. I thought that I could eat and eat and eat it all.  Boy was I wrong. It left me feeling bloated and in a massive food coma. Spaghetti was one of my favorites. I love the rich tomato and basil flavoring. 
This recipe will surely hit those tastes buds.

Enjoy!
-Britnee <3

Ingredients:

2-3 zucchini squash

1 chopped tomato (remove seeds)

1/2 cup sun-dried tomatoes

1/2 red bell pepper

2 tbsp olive oil

1 tbsp fresh basil or 1 tsp dried

1 tsp dried oregano

1/2 tsp crushed garlic

1/4 tsp salt

dash of pepper

To make your noodles you can peel the zucchini into thin strips or use a slicer. Make your noodles and set aside in a large bowl. Take remaining ingredients and add into VitaMix or food processor and blend. Have a little extra water handy in case you need to add it for consistency. Mix the marinara with your noodles and serve. Garnish with fresh basil if desired. 

Enjoy!

-Britnee

Watch the YouTube video here.

Recipe: Carob Covered Bananas

These carob covered bananas are soft on the inside and crunchy on the outside. They are awesome and ready in under 10 minutes.  Give em' a try, you'll be happy you did!

 Carob Peanut Butter Sauce

1/4 c carob

1/4 c  agave

1/2 c melted coconut oil

1/2 c peanut butter (or nut or seed butter of your choice)

pinch of kosher salt

 Place all ingredients in a bowl and whisk till smooth.

Toppings

coconut flakescoconut flakes

pecans

walnuts...you get the picture :)

Next take a banana and drizzle with carob peanut butter sauce. Sprinkle your choice of topping on the bananas and place in freezer for around 10 minutes or enough time for the sauce to become hard and crunchy.  Enjoy!

Watch the YouTube video here.