The organic farmers market is the Happiest Place On Earth!
Lush raw vegan fare! It always makes me so happy and excited to fill up on fruits and veggies on Saturdays!
Small Blog Announcement
You guys, classes started again for me last Monday, and it’s been hella busy from day minute 1. I have class ~4 days a week and a crazy workload. Add to that 10-12 hours of yoga per week, work, social stuff AND the blog, you can imagine it’s getting pretty swamped up in here. So, for a little while at least, I’m gonna be blogging a little less. I’m not going anywhere and I don’t have a set plan, I’ll just blog whenever I can and whenever I have something awesome to share!
Like today, I’ll unload some MASSIVE food porn. It had been a while, no?
new addiction! vegan, organic & gluten-free, score! perfect addiction to curries and they make a great vehicle for avocado’s and such too!
wheatgrass & a chaser @ sap enzo
project wheatgrass!
homemade chocolate (with real cacao butter!) this was OK, but not e-book worthy unfortunately!
I have been eating a ton of salads lately. Like, every day, twice a day most days.
& a recipe!
Indian Dahl Soup
Serves 4-6
Adapted from cleaneatingmama
* 2 T coconut oil
* 2 red onions
* 2 cloves garlic
* 2 zucchini
* 6 carrots
* 6 cups (~1.5 liter) boiling water & veggie broth powder/cube
* 1 can full fat coconut milk
* 2 cups brown lentils (dried)
* 2 T red curry paste (supermarket, health food store, toko)
* 2 T sucanat (or other sweetener)
* 2 T turmeric (kurkuma)
* 1 T dried basil
* 1 T dried parsley
* for serving: pappadams
Cut veggies and heat oil in a large stock pot. Add garlic and onion and stirfry for 3 minutes. Add zucchini and carrot and stirfry for a few more minutes. Add veggie broth, coconut milk and lentils and bring to a boil. Add curry paste and spices and mix well. Cook for about 45 minutes or until desired consistency (soup will thicken up with time, because the lentils absorp a lot of water).
The ingrdients list might seem a little long (though it’s all pretty simple ingredients!) but it’s a very simple and straightforward recipe. It’s great to make ahead on the weekend and then eat the leftovers all week long 
.
Notes: you can add more curry paste if you like more fiyahhh. Also, try switching up the veggies if you’d like. Broccoli? Cauliflower? Celery?
Enjoy a lovely weekend!
Love,
Sabine
What kind of dressing or vinaigrette do you use for your salads? I used to make mine with mustard, apple cider vinegar and a little sweetener but it got boring after a while:(
i currently switch between honey-mustard, homemade pesto (recipe page) and a whole avocado. the latter two are not really dressings but provide more than enough flavor for me!
I also wanted to ask if you still drink freshly made juice every day..? What do you do with all the pulp? I love fresh juices but the thing that I hate more than cleaning my juicer is throwing away the pulp
I try and use the pulp making veggie burgers or things like that but they don’t turn out that well…
I drink fresh juices most days, yes! Some pulp I throw out, most I simply compost in the garden!
omg gorgeouss food! those bananas are PERFECT !
Waw, great results with you wheatgrass project! Looks good!
That soup looks divine too. Spicy and heartwarming!
Organic farmers markets for the win! Do I see dinosaur kale there and a young Thai coconut
(can’t get my hands on fresh kale here..) What is that JO-LA stuff in the picture?
jo-la? :p
(http://some-like-it-raw.com/2011/09/03/disneyland-can-suck-it/img_9392/) lolz clinking on the picture made it a bit bigger and I could read vanilla.. is it from iHerb?
no it’s just vanilla extract from my local toko
The pulp from juicing is an issue. We compost it or feed it to chickens, but I realize that’s limiting advice for people who live in the city.
Great pictures!
not if you get creative! you could even take it when you go out and dump it on some bushes
my husband and I have been buying local grown organic food. we have noticed a big difference in our energy levels.
hi
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