Thursday, October 30, 2014

Strawberry Salsa




Last night I enjoyed a fresh, light, yet satisfying dinner of Zoodles topped with my Strawberry Salsa recipe.


I basically created this easy salsa recipe as I was chopping up what veggies I had on hand that would compliment the beautiful, organic strawberries. I used my trusty Veggetti to spiralize the yellow zucchini squash into Zoodles. I have been so happy with this little kitchen gadget! You can see what the Veggetti looks like in this photo....


I took the juice of 1 lime and marinated the Zoodles in it for 2 hours. This softens them and gives you the "mouth feel" of traditional noodles. Just drain off the excess juice before using the Zoodles in a recipe to avoid having a plate filled with juice.

Here are the organic ingredients you'll need for the Strawberry Salsa...

Strawberry Salsa (Organic)

by Elizabeth @rawlivingandlearning.BlogSpot.com

1/8 C of diced orange bell pepper

1/8 C of diced green bell pepper

1/8 C of diced sweet onion

3 small tomatoes, diced

2 C of fresh diced strawberries

The juice of 1 small lime

1/4 tsp of red pepper powder

5 leaves of fresh Basil, cut into thin ribbons

5 leaves of fresh Peppermint, cut into thin ribbons

Mix all of the ingredients and chill for at least 2 hours. Use as a salsa or as a sauce for Zoodles.







+JMJ+Today I am grateful for my dear, sweet, thoughtful friend Kelli who sent me a surprise package filled with her own homemade tea, sun dried tomatoes, and multiple packets of seeds for my garden. So grateful for this thoughtful friend; even though we have never met we have been corresponding via social media for 5 years now. I found her blog when I began mine five years ago. Visit her beautiful blog at http://animalfriendlyeating.blogspot.com/  xoxoxoxo

Wednesday, October 22, 2014

Vegan Sorbet

One of my little guys wanted some homemade Sorbet today. He requested pineapple to be exact. So I whipped up this easy recipe in my Blendtec blender and he was very pleased. Three ingredients and some ice is all you'll need for this tasty recipe.

Pineapple Sorbet (vegan, sugar free, gluten free)

By rawlivingandlearning.blogspot.com

Yields 1serving


1 cup of frozen pineapple

 

1/4 cup of fresh coconut milk

 

1/2 of a frozen banana

 

1/3 cup of ice cubes

 

Allow frozen fruit to sit at room temp. For about 5-8 minutes to slightly soften. Then blend all of the ingredients in a high speed blender or food processor until the consistency of sorbet. Enjoy!


 
And on a side note, Blendtec has improved their already awesome warranty so be sure and click on my ad over on the right side of my blog to check out these wonderful blenders!!




+JMJ+ Today I am grateful for the very kind produce manager who supplied me with a case full of ripe, sale bananas!!!! You can see the photos on my Instagram account. I am @lowfatrawvegan

Tuesday, October 14, 2014

Smokey Stuffed Peppers

The other day I found a beautiful, deep red, organic bell pepper and knew I had to make something extra special with this beauty. Originally I thought of making a dip and then using the pepper slices and some cucumbers in it, but decided instead to stuff it with a smokey filling. Here is how I put it together:


Smokey Stuffed Peppers

by rawlivingandlearning.BlogSpot.com


The Filling

1 Roma tomato

1/2 of a small, organic, green zucchini

1 stalk of organic celery

1/2 of an organic sweet onion

1/2 of a very small Haas avocado

1/4 tsp of smoked paprika

In a food processor or blender, pulse the first 4 ingredients. Then add the avocado and paprika and process to desired consistency. I made mine quite smooth.

To assemble:

Cut the bell pepper in half and remove all seeds and white ribs. Fill each half with the filling and garnish with broccoli sprouts. Serve with a side of lettuce and cucumbers to clean up any filling that spills from peppers when you cut them!!! It is seriously that good and you will want to scoop up every last drop! Enjoy.



+JMJ+ Today I am grateful for our "change of season" even though we do not get to see the leaves turn colors or enjoy cool, crisp weather like most other states, I still am grateful that fall is here because that means gardening time for those of us in southern Florida!!!!!















Thursday, September 18, 2014

Traveling on a Raw Vegan Lifestyle

Traveling and staying true to a raw vegan lifestyle can be as easy or as difficult as you make it. All it takes to make it easy is a little advanced planning. I always call ahead to the hotel we will be staying at and reserve a small refrigerator for the room. I also pack a large enough cooler to hold the food that I'll purchase once we arrive at our destination.

Packing a blender is essential. For short trips I pack my Tribest travel blender. For longer trips I pack my highspeed blender, a Blendtec. I also pack food for the first few days just in case I cannot get to a market at our destination right away. This particular trip I packed lots of cut up melon, whole melons, tomatoes, avocados, oranges, bananas, peaches, lemons, various greens and veggies, and my wheatgrass. I have a travel wheatgrass juicer that makes wheatgrass on the road a breeze.

I use the dresser drawers at the hotel for food storage.
I set up my kitchen supplies on the top of a dresser so making the morning green smoothies is very quick and easy. And I also have my wheatgrass juicer readily available for my morning shot. I cut enough grass at home and wrap it up in paper towel and then place it in a vegetable keeper baggie in the refrigerator and it stays perfectly fresh!!


Over the past 5 1/2 years I have traveled very easily while adhering to my raw vegan lifestyle. It just takes a little bit of planning and determination. If you want to do something, it's always possible. If you are the least bit skeptical, you'll find excuses. I say, keep the mindset of, "No Excuses".




+JMJ+ Today I am grateful for the numerous trips we have been able to go on and the ability to stay on my raw vegan diet/lifestyle.