My sweet little baby boy, Henry is now 2 weeks old. I hope you will excuse my lack of posts in the recents months! Pregnancy makes me want to just curl up and sleep- instead of what I usually feel like doing- cooking.

The combination of hot summer weather and my body working to repair and recover, has made me want to drink cold green smoothies all day long. (Thanks to my mom for making me an enormous green smoothie everyday the first week.)

This is the recipe I have been loving today. I have made this smoothie 3 days in a row! Excuse me for not having a picture (my camera is full of pictures of my baby), but it makes a beautiful purple smoothie.

  • 1 banana
  • 1 pear
  • 1/3-1/2 bunch of lacinato kale (dinasour kale)
  • 1 cup baby spinach leaves
  • 1- 2 tsp flaxseeds
  • 1/3 cup cold water
  • 1/2 cup frozen cherries
  • 1/2 cup frozen blueberries
  • 1/2 cup crushed ice

I am not sure if these are the exact measurements, so taste and adjust if you need. Enjoy!

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Cheesecake Success

February 17, 2011

The Raw Cashew Dreamcake (from the previous post) turned out to be a success! I couldn’t believe how much it tasted like cheesecake. I liked the raspberry layer better than the white layer so I will make it with more raspberry next time and less white.

I could definitely work on presentation, my cake didn’t look nearly as pretty as My New Roots. I think it would have been better to use a smaller size pie dish so that the cake was taller. I am also going to re-name it: Raw Raspberry Cheesecake.

I hope you all have as much fun making and eating this as I did.

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My mom’s birthday is coming up and I am thinking it might be fun to give her something she hasn’t had in years… BIRTHDAY CAKE.

My sister pointed out this blog My New Roots, and I think it is pretty cute. The author posted this amazing “cake” that is completely green diet and raw. The author makes this cake seem like heaven. Will this be a birthday bash or a birthday bust?

Raw Cashew Dreamcake
Ingredients:
Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt

Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
1 cup raspberries (thaw completely if using frozen)

Directions:
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 9” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer.

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Nothing in Season

November 22, 2010

I looked out the window and what did I see…

http://www.flickr.com/photos/piallos/galleries/72157622333830799

Yes, deer, but also SNOW! No more green anywhere- this is an adjustment from my sunny winter in San Clemente.

I just checked what is in season here in Utah right now, and I got the response, “Nothing is currently in season here and no new food is coming into season soon.”  How depressing!  The farmers markets closed last month and I am stuck buying a lot of produce that has been trucked in.

One thing I did absolutely enjoy eating (too bad I ate every last one of them already) were the pomegranates that my in-laws were kind enough to give me from their tree. Pomegranates are only in season for a few short weeks in the fall, and they are absolutely delicious. It is worth the work taking them apart to enjoy those sweet juicy morsels.

Pomegranates is used in many cultures for medicinal purposes.  Many claim they are effective in reducing heart disease. Whether they are or not, they are full of antioxidants and vitamins and are absolutely delicious!

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Granola for Lizzy

September 7, 2010

It has been way too long since I have shared a post. I have been so busy and recently had a great time visiting friends in sunny California. I had a great time making this granola with one of my favorite people. 3 cups rolled oats
1/4 cup whole wheat flour
3/4 cup unsweetened coconut flakes
3/4 cup sliced almonds
1/4 cup flax seed
1/2 tsp cinnamon
1/2 cup maple syrup
1/2 cup safflower or sunflower oil
1 tsp vanilla

Preheat oven to 300
Mix all dry ingredients in a medium sized bowl. Mix wet ingredients in a seperate bowl.  Combine dry and wet together until evenly coated.  Pour the mixture onto a greased baking sheet and spread to cover evenly.  Bake for 30 minutes, stir and bake another 20-30 minutes depending on preferred doneness.
Store in an airtight container.  Refrigerate or freeze to extend freshness.

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