So it’s been a minute since I’ve blogged. I admit my focus has been a little scattered the past few months, and part of getting shiznit back together was to get my health and mental space back up to par. So, in addition to reinstating (again!) a workout regimen, I’ve returned to eating a clean, high raw-diet as well as drinking a lot of smoothies and juices. More importantly, I’ve inspired my parents and my grandmother to start adding fresh juices and some low-fat, raw foods into their diet as well. So with that extra, super-important family accountability, I thought that I would start posting again.
This is one of my favorite juices in the morning. It’s crisp and fresh, sweet and tart. It packs a huge nutritional blast and enough zing to get you buzzing. Continue reading “G’Day Sunshine Juice”
This delicious, healthy (and vegan) alternative to traditional risotto is inspired by a happy accident. One great thing about brown rice, is that when stirred often while cooking, it releases a lot of the natural starch, resulting in a creamy rice with a little extra bite from the natural grain. The flavor profile is naturally nutty, and reminiscent of parmesan cheese, so you really don’t need to add it (making this dish vegan-friendly). And a serving (one cup of dry brown rice makes four servings) is about 200 calories. Mind blowing. Don’t get me wrong, I am not anti-tradition when it comes to risotto. This is just a healthy alternative that may surprise you. Continue reading ““You do eat brown rice & vegetables, don’t you?””
This dish is so simple and so satisfying, it may very well become the only way you ever make beans again. It works great as a side dish, as dinner (with a big ole salad on the side) or as a component to your home-based burrito or taco stand. Continue reading “Vegan Beer-Bashed Beans”
Thisrecipe for curried lentils is not a traditional method for making lentils, but it’s a quick way to get the same flavor profile of a nice spicy curry. Paired with the bright tomato jasmine rice, it’s perfect for winter comfort food, or a spa night in. The lentils are finished with a bagaar, a traditional tempering oil used in Indian cooking and it really adds an incredible depth to a pot of lentils that were, literally, a bag of pebbles in your cupboard about a half hour prior. Continue reading “Curried Lentils with Tomato Jasmine Rice”