Looks like the give-away is pretty popular! There was a little misunderstanding though, I wrote that per person you could leave one comment, for one change to win, but most people are leaving more comments! This time I’ll just leave it like this since those people also tweeted more but for next time I’ll try & be more clear . If you haven’t participated yet, you have a change to win until tomorrow night!
Time for a little update of sorts! It’s almost been a week since the end of my detox and I thought you might be interested in how it’s been going since. Well, I am definitely not sensitive to gluten, which is quite a relief! Friday I decided to eat two slices of bread for lunch and moniter my tummy and nothing weird or off happened. Other than it feeling really akward eating bread for lunch, instead of veggies! I will keep my gluten intake much lower than before though, since I belief too much gluten is not too good for any digestive system (gluten have a glue like consistency, just imagine what that does to your bowels… ).
Honestly, I have been struggling with the cooked/uncooked part. I was getting really tired of salads and got to a point where I just couldn’t eat two gigantic salads in a day anymore. Even one was getting bothersome. I tried making somew new dishes, raw or semi-raw with still the emphasize on vegetables but to a less bulky extend. Some were a big hit (nori rolls!) some made me very nauseous and/or overly full. It was (is?) really hard and kind of frustrating not knowing what & how to eat. I realize now I need not to focus on tons of veggies so hard anymore. I don’t eat the same as before the detox, whereas it was a slight struggle to get even the DRI in. I know I now eat plenty of vegetables, so I have the wiggle room to eat simpler salads & meals as well, instead of feeling the urge to throw every vegetable there is on my plate.
Anyhow, it felt like the easiest solution was to go back to eating more cooked foods and so I did. The boy and I even went out to a restaurant where I ate solely cooked foods, and quite a lot of it too. I expected to feel really bad straight away (physically) but I didn’t! I was really surprised by this, but these last few days I have definitely felt it. I have felt quite heavy and lethargic for the last two days which was an awful feeling. So, now I feel very motivated and inspired again to eat mostly raw, with some cooked elements thrown in (specifically grains)! I received two raw ‘cook’books this weekend (both by Ani Phyo) and am excited to try out some different raw meal types than just salads .
I’ve been having a lot of fun making nut milks and green smoothies for the boy and I. Green smoothies and I had a fall-out for a while but now I’m loving them again! I don’t juice every day anymore since both a green smoothie and a juice might be getting a little expensive . Ps: brazil nut milk is THE best! It has a really mild nutty flavor, much more so than almond milk, we both love it!
Over the last few weeks there’s been some recipes that didn’t make it into the posts, so I figured I’ll just dump ‘em all at once :
Yields 4 omelettes
Adapted from Spabettie
* 2 cups chickpea flour
* 2 cups water
* 2 T olive oil
* 1 t salt
* 1 t garlic powder
* 1 t dried basil
Mix everything and bake like pancakes in a pan: heat a little (!) bit of oil in a non-stick skillet. Pour the batter (about 1.5 soup ladle for one crêpe) in and move the skillet around so the batter is evenly devided. Turn the heat to medium and put a lid on the skillet so the top gets cooked at the same time. After about one minute, shake the skillet to let the crêpe get loose. Place lid back, flip the pan so the crêpe falls on the lid, and let the crêpe slide back in the pan. Bake the other side of the crêpe and repeat with the remaining batter until you have 4 ‘ omelettes’. Stuff with your fillings of choice (I used spinach, avocado, red bell pepper, red onion). Alternatively, you can throw in the veggies while baking the pancake, just like with an omelette!
Note: you can change the spices I used!
Note: for a thinner, crêpe-like consistency, use 1.5 soup ladles worth of batter.
Sprouted Quinoa Tabbouleh
* sprouted Quinoa
* sundried tomatoes
* green & black oil cured olives
* hemp seeds
* pumpkin seeds
* pine nuts (lots)
* red onion (little)
* fresh parsley
* optional: salt & pepper
This tabbouleh was out of this world good! I made only a small portion for myself as part of my dinner so I didn’t pay too close attention to the amounts I used. Obviously, especially when it comes to dinner recipes, it’s always best to use the amount you need since everybody’s needs & appetites vary a lot. I’ll definitely be making this over & over again…
Note: you can, of course, sub cooked Quinoa in this recipe! But if you’d like to try sprouted Quinoa for a change here’s how. Soak your Quinoa overnight, in about 1,5 times the amount water. Rinse & drain in the morning & let stand out of the fridge. Rinse & drain every few hours (I think I only rinsed & drained every 5 hours os so), until you see the Quinoa grow little tails. This is where you’re done! For me it only took a day, maybe a day and half. Drain really well and store in an airtight contained in the fridge. Sprouted Quinoa is nice & crunchy!
Easy Cashew Cream Cheese
* 1/2 cup cashews, soaked for 1-2 hours
* 1/4 cup water
* 1 T agave
* 1 t olive oil
* juice of 1/2 lemon
* dash of salt
* optional: 1/4 t guar or xantham gom for thickening
Blend everything until smooth. This cream is great on brownies, bars, bagels, etc.
Almond Cream (Vegan Quark)
Yields 3-4 servings
Adapted from Ani’s Raw Food Kitchen
* 1 cup almonds, soaked overnight
* 1 cup water
* 1/2 t probiotic powder (~5 capsules)
* juice of 1 lemon
* 1 T agave
* tiny dash of salt
Soak the almonds overnight. Rinse & drain. Blend with the remaining ingredients on high speed until fully creamy. (If you don’t have a high speed blender, you might have to let the cream ‘ferment’ in a warm spot for about half a day, then refridgerate, before eating).
Note: probiotics are the good, gut-friendly bacteria. You can buy cheap pro-biotics lots of places. You can use them for this recipe and, of course, take them to enrich your intestinal flora.
This is a really cool and tasty almond cream, that can be a good substitute for yogurt and quark! It’s not as smooth as yogurt though, because the almonds have a lot of fiber whereas yogurt has none. Here’s how I ate it:
Warm the oil au bain marie, add the remaining ingredients and stir well. Put in the fridge for 1-2 minutes so the sauce is not too liquidy.
Enjoy your day loves!