Tag Archives: Breakfast

Raw Blueberry Smoothie

I just had to post this blueberry smoothie recipe because it is freaking delicious.  My usual blueberry smoothie recipe is a banana, frozen blueberries, lots of soymilk, water and ice.  But I thought it would be good to try to cut down on the massive amount of soy I’m eating these days, so I tried a new smoothie recipe based on the one in Ani Phyo’s Ani’s Raw Food Kitchen Cookbook.  And I like this one even better than my usual smoothie.  I threw the strawberries in at the last minute because they were just hanging around in the fridge, but I think they totally made this smoothie.  Before I put them in, it was a bit too sweet from the dates.

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Filed under 5/5 Happy Monkeys!, Breakfast, Dairy-Free, Gluten-Free, Grain-Free, Raw, Snack, Sugar-Free, Vegan, Vegetarian

Raw Sweet Potato Latkes

One of my favorite things, if not my favorite thing, about the holidays is latkes.  It’s definitely a toss-up for the top spot between latkes and presents.

Since this is my first year raw, I was worried about missing latkes during the holiday season. But not to worry, the interweb came to the rescue!  This yummy recipe for sweet potato latkes from Melissa at the Birch Center satisfied my latke craving.  Combined with raw applesauce and “sour cream,” they were heaven.  Plain, these might be a 3/5 happy monkeys, but with these delectable toppings, they skyrocket right to the top — 5/5 happy monkeys! I gobbled up every last one of them.  Well, I let my husband have two or three.

Note: I adjusted the proportions quite a bit.  It wanted to make a big batch so I used 3 sweet potatoes.  But it seemed too oniony, so I only doubled the onions.  Don’t really remember how much I used of the other ingredients.. hmmm.. need to pay better attention!

Ingredients:

1 large sweet potato (the orange kind), grated
3/4 large onion, grated
1 clove garlic, crushed
1 Tbsp tamari
2 Tbsp olive oil
1/4 cup ground flax seed (to hold it all together.)
chili powder and/or paprika and/or black pepper (I used all three.. I think I overspiced it a bit)

Directions:

Mix ingredients together, and adjust seasoning.  Form into latke shapes (potato pancakes – round and flattened) and dehydrate on 105 degrees for 10 – 12 hours.  Serve with applesauce and raw “sour cream” (recipes below).

Note for next time: I couldn’t figure out if I liked these better really crispy or more soft in the center.  Will have to try both ways again!

Raw Apple Sauce
From Alyssa Cohen’s book “Living on Live Food”

Ingredients:

4 apples
2 Tbsp honey
1/2 tsp cinnamon
1/4 tsp vanilla

Directions:

Core/de-seed apples then throw all ingredients in the vita-mix and blend away!

Note: I’ve also made this with half pears and half apples, but I reduced the honey to 1/2 Tbsp because the pears were so sweet!

Raw Sunflower Seed “Sour Cream”

There are a lot of raw sour cream recipes out there but I decided to go with this one from Raw Food Wisdom because I had a glut of sunflower seeds on my hands and I didn’t feel like taking the time to soak cashews.

Ingredients:

1 cup sunflower seeds
1 cup water
4 tbsp. lemon juice
1 garlic clove, pressed
¾ tsp onion powder (I used some leeks instead)
¾ tsp salt

Directions:

Blend all ingredients together in a food processor or blender until smooth. If consistency is too thick, you can simply add a bit more water.

Side Note:  In my searching, I came across this recipe for Raw Tacos.  It looks sooo good — I can’t wait to try it!

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Filed under 5/5 Happy Monkeys!, Breakfast, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Sauce/Dip, Sugar-Free, Vegan, Vegetarian

I Love Cabbage!

Raw Cabbage Salad

Shocker!  I know! But it it’s true.  The other night, my fridge was almost empty so I had to dig around for something, anything raw to eat for dinner.  I found the round ball of cabbage my mom had bought at the farmers’ market rolling around the back, but I can’t say I was too excited to have it for dinner.  I’ve never thought of cabbage as anything too enjoyable, but beggars can’t be choosers.

I decided to make “I Can’t Believe It’s Just Cabbage” from Victoria Boutenko’s book 12 Steps to Raw Food (since I didn’t have any ingredients for anything else), but I was pretty sure I was going to hate it.  I haven’t had much (read: any) luck with any of the recipes from this book (which, by the way, I may refer to often in this blog, but I definitely don’t recommend buying), so I had extremely low expectations.  I definitely expected I would easily believe it was just cabbage.

However, much to my surprise and delight, once I had sprinkled on some olive oil, lemon juice and sea salt, it was pretty delicious.  I added some fresh ground pepper, dulse flakes (fantastic for iodine & thyroid health) and grated radishes and boy was it good!  It was so good that I ate the whole dang cabbage by lunch the next day.  Although I think I have to eat this in moderation next time to let my tummy adjust.

This morning I made a variation with red cabbage and fresh homegrown alfalfa sprouts for breakfast–double yum!  One of the fun things about the No Food Diet is that I end up trying things I never would have tried otherwise, and it’s such a treat to find new foods that I love.  Cabbage gets a shocking 5/5 happy monkeys in my book!

Ingredients:

– Cabbage
– Olive oil
– Lemon juice
– Sea salt
– Dulse flakes and black pepper to taste
– Optional: grated radishes or fresh sprouts

Directions:

Cut up cabbage by hand or process in food processor, add grated radish or fresh sprouts, drizzle with olive oil and lemon, sprinkle with sea salt, dulse flakes and black pepper. Enjoy!

Next time: I like this best fresh, or at least fresher than leaving it sitting out all night on the counter (by accident!). Although it’s still good then, it does wilt a little if you leave it out for too long.

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Filed under 5/5 Happy Monkeys!, Anti-Candida Diet, Breakfast, Dairy-Free, Gluten-Free, Grain-Free, Lunch, Raw, Salad, Side Dish, Snack, Sugar-Free, Vegan, Vegetarian

My Favorite Green Smoothie

Fav Green Smoothie

I make this pretty much every morning.  Or at least every morning until I run out of the ingredients, and then I make random other vegetable smoothies with whatever I happen to have in my fridge. But this particular combo is definitely my favorite green smoothie of all that I’ve tried–it tastes so refreshing.  In fact, I’m drinking it right now as I type this post.  A huge 5/5 happy monkeys.

For greens for this smoothie, I like to use (from most to least favorite): romaine/butter lettuce, green/red leaf lettuce, bok choy, spinach, kale. Don’t use mustard greens or dandalion greens–I’ve already made that mistake! Eeek!

Also, if you didn’t bother to go to the farmer’s market, buy 10 pounds of cucumbers and freeze them (the way I did last week), then you can use fresh and just throw in a few ice cubes for good measure.

Ingredients:

Greens
Frozen Cucumbers
Fresh Mint
Young coconut water
Young coconut flesh

Directions:

Throw all ingredients in vita mix with a little water. Mix, pour and enjoy!

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Filed under 5/5 Happy Monkeys!, Anti-Candida Diet, Breakfast, Dairy-Free, Gluten-Free, Grain-Free, Green Smoothies, Raw, Sugar-Free, Vegan, Vegetarian

Berry Crumble Muffins (Grain & Dairy Free)

Blueberry Crumble Muffins

I was inspired by the Nourishing Gourmet’s Red, White and Blue Muffins, so I did my best to adapt them to be more anti-candida friendly by reducing the sugar.  They didn’t come out quite as well as I had hoped, or nearly as pretty as Kimi’s but this is still a recipe I’d like to try adapting again.

I substituted 1 tbsp agave for the 1/3 cup of honey.  Also, by accident, I used coconut butter instead of the coconut oil the recipe calls for–not a huge problem, but I wouldn’t recommend this since they are pretty dry without the honey.  I baked them for 20 min.  They came out good but a little burnt around the edges, really crumbly and stuck to the cupcake tins.

I give them a 3/5 happy monkeys for now, but I think if we can make them hold together next time, they’ll get a 4/5. 

Next time: I need to really oil the cupcake tins, maybe have paper cups and press the batter firmly together into the cups.  Also, next time I want to use fresh berries, or at least defrost the frozen ones first.  Also, I’m not sure they need any sweetener at all, to me the berries are pretty sweet by themselves.  Of course, my husband, who eats chocolate chips for breakfast, called them “a little bitter.”  It all depends on your sensitization to sugar I suppose.

Ingredients:

    1/2 cup coconut flour
    1/2 teaspoon sea salt
    1/2 teaspoon baking powder
    3 eggs, gently beaten with a fork
    1 tbsp agave
    1/3 cup of coconut butter
    1 teaspoon vanilla extract
    1 cup frozen mixed berries

Directions:

-Preheat oven to 375 degrees

-In a medium size bowl, place the coconut flour, sea salt, and baking powder. Whisk to remove any lumps.

-Melt agave and coconut butter in a small saucepan, just until melted (if you have over-heated it all, let it cool before combining it with the eggs so that it won’t curdle it. Combine wet ingredients (eggs, honey, coconut oil, vanilla), and whisk thoroughly into dry ingredients.

-Fold in berries. In papered or lightly greased muffin tins, put about 1/4 cup of batter in each muffin tin.

-Bake for 375 degrees until the muffins are lightly browned on the top and a toothpick comes out clean when poked into the middle of the muffin (20-28 minutes)

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Filed under 3/5 Happy Monkeys, Anti-Candida Diet, Breakfast, Cheating, Dairy-Free, Gluten-Free, Grain-Free, Vegetarian

All-Vegetable Green Smoothie

All Veg Smoothie in the makeI loved my first green smoothies, but after four months of being sugar-free, I couldn’t really handle all that fruit. I’m really sensitive to sugar now, so they tasted overly sweet and gave me a crazy sugar rush. I was jumping and jittery for hours after drinking. So I set out to make a simple all-vegetable green smoothie. I’m quite pleased with the results. It tastes fresh and cool, and is a great way to start my morning.

Recipe:

1 large cucumber
4 lacinato kale leaves
handful frozen pepper strips (red, yellow and green)
half an avocado
juice of one lemon
few springs rosemary
teaspoon powdered ginger
3 ice cubes
cold water as needed

Throw in blender and blend away! This recipe either makes one very large smoothie or two smaller ones. It keeps in the fridge really well, so you can drink half the first day and put the rest in the fridge so breakfast is all ready for tomorrow.

I give this a 5/5 happy monkeys and can’t wait to make it again.

Next time: I think I’ll use a whole red pepper instead of frozen.  Also, I’d like to peel and de-seed the lemon then throw the whole thing in so I can get all that great pulp. I’m a big believer in blending, as opposed to juicing, so you get the benefits of the whole food. I’d also like to get a Vita-Mix so the blending is easier. Unfortunately, I don’t think my husband agrees we need to spend $500 on a new blender right now, seeing as how we already have two!

Also, Pamela Reilly at Rawvolutionary Healing has some yummy looking all-veg green smoothie recipes.  I didn’t have all the ingredients to make any of her smoothies, but hopefully I can pick some up next time I go shopping.  Check out her recipes and tips here and here.

Update: Made this with the whole red pepper and peeled lemon as I wanted to above, and it is delicious.  Without the frozen veg, you have to add more ice, maybe six cubes instead of three, because ice is what gives smoothies their essential “smoothieness.”  I also added lots and lots of powdered ginger.  I’ve had this four times now and I crave it daily.  I went camping this weekend, so I couldn’t make my morning smoothie, and boy did I miss it!

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Filed under 5/5 Happy Monkeys!, Anti-Candida Diet, Breakfast, Dairy-Free, Gluten-Free, Grain-Free, Green Smoothies, Raw, Snack, Sugar-Free, Vegan, Vegetarian

Lemony Gluten-Free Pancakes

Lemony Gluten-Free Pancakes

For breakfast this weekend, my husband and I made yummy gluten-free pancakes.  They would have been completely grain-free if we had followed Ricki’s recipe correctly as posted on Diet, Dessert and Dogs.  But I didn’t have chickpea flour so I used Millet, and I substituted Xylitol for agave to make it more anti-candida friendly.  I’m going to get some chick-pea flour soon though and make these again completely grain-free, because they were yummy!

Ingredients:

1/2 cup raw almonds
1/4 cup finely ground flax meal
2/3 cup soymilk
1 Tbsp xylitol
1-1/2 tsp olive oil
1 tsp freshly grated lemon zest
1 Tbsp fresh lemon juice
1/3 cup millet flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp sea salt

Directions:

In the bowl of a food processor, whir the almonds and flax until you have a very fine meal the texture of coarse cornmeal.  There should be no large pieces of almond visible.

Add the milk, xylitol, oil, lemon zest and lemon juice and whir again.  Allow to sit for at least two minutes while you prepare the dry ingredients.  Add the dry ingredients to the processor and whir just until blended.

Using a small ice cream scoop or 2-3 Tbsp (30-45 ml), pour batter onto hot griddle over medium heat and cook for about 3-4 minutes, until bubbles appear and then pop on the surface of the pancakes and the edges look dry.  Gently flip and then cook another 2-3 minutes on other side.  Keep cooked pancakes warm while you continue with the rest of the batter.  Makes 6 small pancakes. May be frozen.

Note: these are still pretty moist in the middle, even when done.

I had mine with Trader Joe’s bruscetta topping and Matt had his with maple syrup.  We both gave them a 4/5 happy monkeys, and we will be making these again, next time completely grain-free and made with chickpea flour.

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Filed under 4/5 Happy Monkeys, Breakfast, Cheating, Gluten-Free, Sugar-Free, Vegan, Vegetarian