Avocado & Cherry Tomato Salad

I truthfully can't take credit for this beautiful creation. As I've mentioned before, I do in-home respite care three times a week, and I cook vegan dishes for them. Often, they will offer ideas for what can be made.
This was C's mom's idea. This salad is so fresh and light, and you can taste each individual flavour's contribution. The avocado really brings everything together, making it nice and creamy. We've made this a few times with dinner now, and I even make it at home, too. It's addicting :) Prepare to fall in love.

From our table to yours <3

Ingredients:
2/3 cup cherry tomatoes, sliced in half
1 mini cucumber, sliced
1 avocado, peeled, pitted, & diced
3 tbs red onion, minced
3 tbs fresh cilantro, chopped
juice of 1/2 lime, about 1 tbs
sea salt & black pepper, to taste

Directions:
1) Toss all ingredients together. Serve immediately :)

peace, love, food <3
Char, xo

Celery Slaw

This recipe was shared with me by Chris Kendall of The Raw Advantage. I had A LOT of celery that needed to be used up, & I needed it to be the main ingredient in whatever I was going to make (pardon me for not wanting to eat 4 bunches of celery totally plain). Chris knows more about lowfat raw vegan dishes than anyone I know, so I asked him. He tossed a few ideas at me, but this one stuck! Seriously reminds me of apple pie :D It's the sweetness of the dates & cinammon, with the crunchiness of the celery. I've made this so many times now! Oooohhhh, best part is...celery is cheap! :)

Thanks, Chris! You're a genius :D

Ingredients:

1 bunch celery, diced

6-10 Medjool dates, pitted (I only needed 6)

cinammon, to taste (optional. It was fantastic with or without!)

Directions:

1) In a food processor, process 1/3 of the celery with the dates & optional cinammon until a gooey, smooth sauce is formed.

2) Toss together the sauce with the remaining diced celery. Get your hungry on ;)

peace, love, food <3

Char, xo

Cheesy Salad

This is one of my favourite ways to eat salad :) lovelovelove! Nutritional yeast & Bragg's are fan-freakin-tastic together! Try this with any combination of veggies. I don't think you could find something that doesn't fit well :)
I've also heard suggestions to try the combo of nutritional yeast & Bragg's on popcorn...this will be happening sooooooon :D

From my kitchen, to yours <3

Ingredients:
3 cups greens (spinach, kale, romaine, whatevs)
1 large carrot, sliced
1 celery stalk, sliced
1/4 cup green onions, diced
2-3 tbs nutritional yeast
Bragg's liquid aminos, to taste

Directions:
1) Toss all ingredients together on a plate or in a bowl.
2) Eat your giant salad, discover your tiny waist.

peace, love, food <3
Char, xo

Salsa Salad!

Summer is here! & the abundance of fresh veggies & fruit is amazing. Nothing is more beautiful than a vibrantly colourful garden in your dish!
I’m trying to eat more lowfat foods, as I find they are easier to digest & I have much more energy. So, the salsa came in, rather than the regular oil & vinegar dressing.
If you want to make salsa, you can check out the one I made! Or, use the Black Bean & Corn Salsa that I used, made by Newman's Own. Your choice!
Live life in colour! xo

Ingredients:
2 cups mixed greens (kale, spinach, whatevs!)
1 zucchini, spiralized
1 carrot, spiralized
¼ cup bean sprouts
½ cup chickpeas
¼ cup salsa

Directions:
1) Toss all ingredients together.
2) Eat.
3) Dance.
4) Laugh.

Char, xo

Toronto Part 6! Last Days...& an Edamame & Bean Salad :)

Day 8:

Though we had decided that this day, my last day in TO, we were going to visit Toronto Island, the weatherman warned of showers & thunderstorms. The weatherman was very wrong. But, no bitter feelings. We’d had a busy week, & agreed that a day in was best for us both. Besides, what better excuse for me to come back again for a visit? I haven’t yet seen everything TO has to offer :)
So what did we do? We got snapped on more ‘Lolotinis’ & wine!

Then, I did something I’ve never ever ever done…I showed her how to make ‘Char Stars.’ Honestly, there is no one else on this planet who has seen the recipe or watched me make them. But after everything my Auntie did for me, I felt treating her to my best secret recipe was a small gift back. (Because we did it so quick, though, & because there are many ingredients/measurements, she says doesn’t remember them.) After her first taste of each flavour, she knew why these were secret recipes ;) She was incredibly grateful for her new treats, & I am soooo happy that I shared them with her!
Lunch was a variation of our previous recipes; recycling is fun! You may have noticed a theme developing…many of our dishes have had similar ingredients, & yet each tasted amazingly different. Pick one & dig in!

Fiesta Noodle



Ingredients:
1 package spinach tofu noodles, rinsed & drained
½ cup corn kernels
½ cup edamame
¼ cup pea sprouts, chopped
¼ cup olives, pitted
½ avocado, diced
1 cup tomatoes, diced
3 tbs fresh basil, chopped
2 tbs fresh cilantro, chopped
2 tsp oregano, dried
3 cloves garlic, minced
2 tbs balsamic dressing
Sea salt & pepper, to taste

Directions:
1) In a large bowl, toss all ingredients together.
2) Eat! :D

For dinner, we spiralized zucchini & carrots, & topped it with pasta leftovers from the Magic Oven, as well as some corn, edamame, & Frank’s Red Hot! Simple, healthy, delicious :)

Oh, & dessert? Duh! We shared treats made by Sweets From The Earth: Carrot Cake w/ Cream Cheese Icing, & a Chocolate Pecan Caramel (obvs they were vegan). OHEMGEE. No words, no words. The carrot cake? Soft & fluffy. The cream cheese icing? Creamy, sweet, decadent. Chocolate Pecan Caramel? Kicks Turtle’s chocolates' ass. Sweets From The Earth, we love you <3


Going Home…

It was a sad day in TO, because we knew it was my last morning there. We had pre-made our lunches together the night before (recipe below), & shared fruit together that morning.
Looking back, though, we had an amazing trip. Between long walks, shopping, food & drinks, laughter & tears, meeting Melissa & visiting Niagara Falls, we bonded more than we’d ever had a chance to. Because it was just us, & this time we could share more as adults. I know we’ll continue to inspire each other :) Lolo is now, 100%, a whole foods vegan. I’m so proud of her, & I know she’s proud of me <3
And though we indulged in drinks, food, & desserts for 8 days together, we both lost weight. Neither of us expected that to happen...How many people can go on vacation & lose weight? Love it. Proof that you can lose weight on a healthy vegan diet, without doing any strenuous activity.

Big hugs & tearful goodbyes, it was hard to wave back as I went through security. I would have rather just stayed! Haha. It was very comforting, though, to eat my lunch on the plane, which was so lovingly prepared by us both. Given a choice, though, I’m sure we would have loved to share another meal together. Georgie loves you, Lolo <3 xoxo

Bean & Edamame Salad
Ingredients:
2 carrots, spiralized
2 zucchinis, spiralized
1 can of chickpeas, rinsed & drained
1 can of black beans, rinsed & drained
1 cup tomatoes, chopped
1 cup edamame
Juice from one lime
2-3 cloves garlic, minced
Sea salt & pepper, to taste
Frank’s Red Hot Sauce, to taste

Directions:
1) Divide carrots & zucchini equally onto two plates.
2) In a large bowl, toss remaining ingredients together.
3) Scoop desired amount of bean mixture onto zucchini & carrots.
4) OM NOM NOM.

Georgie & Lolo, xo

Toronto Part 5: Fettuccini Fiesta & Fiesta Salad!!

Day 6:

Starting our day off with more fruit, Lolo & Georgie headed to Ontario Lake. We packed our rice wraps & some fruit for lunch. We were waaay stoked on the rice wraps w/ ‘peanut’ sauce!!
We checked out all the cute little stands selling clothes, jewellery, accessories, etc that were at the harbour front. It was SO COOL to me to be at Ontario Lake, one of the 5 Great Lakes!!
When we tried to head over to Toronto Island for our picnic, though, there was a HUGE line-up…all the way out to the road. Deciding we’d come back another day, we went to have lunch at Nathan Phillips Square.

When we got there, we saw a huge art event happening. TONS of artists were there, selling everything from sculptures to paintings, from photos to pottery.

We settled by the water, laid down our towel, sat with crossed legs & made the most of our picnic! Our rice wraps we'd prepared the day before? MORE than lived up to our expectations!! OM NOM NOM :) The ‘peanut’ sauce is a must with these wraps.

We wandered around some more, outside Eaton centre. ‘Just For Laughs’ was there, though the event hadn’t started yet. We also saw a couple who had just gotten married! Their photographer was taking photos of them. What a gorgeous day to get married.

Because it was now Day 6 of A LOT of walking, we decided to head home & take a breather. We relaxed, sipped some wine, dipped in the pool. Ahhhh, vacay :)

Dinner was a breeze! So simple to throw together, yet incredibly amazing! Guess what we named it? Fettuccini Fiesta! Dig in, foodies!

Ingredients:

1 package spinach tofu noodles, rinsed & drained
½ cup corn kernels
½ cup peas
1 cup tomatoes, diced
3 tbs fresh basil, chopped
2 tbs fresh cilantro, chopped
2 tsp oregano, dried
3 cloves garlic, minced
Sea salt & pepper, to taste

Directions:
1) Divide tofu noodles evenly between two plates.
2) In a large bowl, mix together remaining ingredients.
3) Divide mixture evenly in half, & scoop onto noodles.
4) Breathe. Smile. Chow down.

Oh, & don’t forget dessert ;) We picked up this Chocolate Caramel Cake from ‘LIVE’ restaurant to share. I’ve heard of lucuma powder before, but I had NO idea that it tasted like caramel until now!! I am in lovelovelove with caramel, & I am now cheating on it with lucuma <3 We both fell for this cake, hard. Moist, creamy, delicious. Love it.


Georgie & Lolo, xo


Day 7:


Ohhhh, guess what we did on Day 7? :)

Lolo curled her hair & mine (I couldn’t curl my hair to save my life), & we both did our make-up & wore our favourite dresses. Mine is one I fell in love with at Victoria’s Secret years ago; Lolo bought hers from Banana Republic just days sooner (Eaton Centre, we love you!).

Skipped breakfast, because….we were going out for brunch with Melissa Ramos, author of Sexy Food Therapy!! She suggested we meet at Fresh, a mostly-vegan restaurant, with some dairy options available.
Melissa ran a little late because, she explained, she had been pulled over for speeding. Batting her pretty little lashes, she got herself out of a ticket. Oh, the benefits of being an adorable lady :) While waiting for our server, the three of us talked about...what else? Food, sex, & love!
All 3 of us coveted the same brunch platter: 2 Vegan Pancakes, 2 Vegan ‘Soysauge’ (hehe, my word) Patties, & Tofu Scramble. Melissa’s pancakes were Blueberry Almond, mine were Banana, & Lolo’s were Blueberry. (True to our pattern of sharing, Lolo & I each swapped a pancake to taste!)
After our orders were placed, the 3 of us talked more food, friends, family, relationships, & of course, our blogs. Sharing our favourite indulgences, recipes, opinions, & fears, we all seemed to be on the same mind set. How exciting to finally meet someone I admire so much, alongside another lady I’ve admired my whole life :)

And then came the food! Verdict? Grab a fork, hop a plane, get a taxi, & go to Fresh for brunch. Yeah, it was that good! The pancakes were light, fluffy, & sweet, served with pure maple syrup. The ‘soysauges’ were perfectly grilled & seasoned, & nicely tender. They made great mops for syrup, & vehicles for transporting the tofu scramble to my mouth. The tofu scramble was delicately flavoured with olive oil, garlic, & sautéed mushrooms. I’ve made tofu scramble before, but it didn’t even compare. We were incredibly impressed, especially with how large our portions were! Feeling satiated at half the serving, we had the rest of our food packed up for later. There is beauty in leftovers: more to look forward to later!

Afterwards, Melissa sipped on green tea while Lolo & I finished our lemon waters. We got a sneak preview into blog updates to come, & a little ‘behind-the-scenes’ info. So glad we finally had the opportunity to meet!

Big hugs goodbye as Melissa headed off to her potluck, & Lolo & I headed to Noah’s. We picked up a few more food items (as if you can ever have enough!), & then we continued walking on Bloor St (where Fresh & Noah’s were located). There were soooo many shops, everything from Chanel to Giorgio Armani to Louis Vuitton. We admired from the outside, though: I don’t like the idea of falling in love with $2,000 items that I can’t take home :)
We then walked through Yorkville, a rich area of Toronto where celebrities & those with money like to hang out. It was gorgeous there, & we didn’t feel totally out of place, considering how adorable we both felt that day ;)
Calling it an early afternoon, we grabbed a taxi back home. Indulging in more ‘Lolotinis,’ we giggled, cried happy tears, & just relaxed. We knew our visit was fast coming to an end, though neither of us wanted it to. I love my Auntie <3
For dinner, life was simple again. We finished up our leftovers from brunch, & made a salad to go with it. Easy peasy, we basically ‘recycled’ what was leftover from dinner the night before. Cheers!

Fiesta Salad
Ingredients:
4 cups baby greens
½ cup corn kernels
½ cup peas
½ cup hearts of palm
1 cup tomatoes, diced
3 tbs fresh basil, chopped
2 tbs fresh cilantro, chopped
2 tsp oregano, dried
3 cloves garlic, minced
Juice from one lime
Sea salt & pepper, to taste
Frank’s Red Hot Sauce, to taste

Directions:
1) Divide greens evenly onto two plates.
2) Mix remaining ingredients together. Divide equally, & scoop onto beds of mixed greens.
3) Serve salad, in colour :)

Georgie & Lolo, xo

Toronto Part 3!! & Lolo's Orange Sesame Salad :)

Day 3:

Queen Street SHOPPING!!! MUCHMUSIC STUDIO!!
Starting off our morning fuelled with green smoothies again, we continued to shop along Queen Street the next day. It’s amazing, though, how much heat & excitement can curb your appetite. I found I was eating much less than usual because of the heat wave (yeeeaaahhh, 40 degree weather!!).
When we felt the tummy rumbles, we tried finding a restaurant that would offer us quality vegan food. Sure, you can grab a veggie burger anywhere. But we were determined to feel satisfied & refreshed rather than full & bloated. We had a lot more shopping & walking to do!
We came across the Queen Mother café, & I truly believe we couldn’t have picked a better place to have lunch that day. Our server was outstanding & accommodating, & went over & above what I would ever expect from a server.

We indulged in martinis, of course, which accidentally matched our shirts! Haha. Lolo had a citrus martini, & mine was a Blue Hawaiian. We shared a beautiful garden green salad with romaine, chickpeas, olives, red onions, & a Dijon dressing on the side. We then ordered the same appy: 3 rice wrap rolls, containing romaine, carrots, vermicelli noodles, zucchini, etc, with an amazing peanut sauce on that side. WOWOWOWOWOWOW!!! If you’re in the Toronto area, we both highly recommend this restaurant!! Two green thumbs up :)

When we went home for dinner that night, we kept it simple (isn’t raw usually simple? Hehe). Our salads contained a bed of mixed greens w/ sliced cucumber, chopped Roma tomatoes, pea sprouts, & Newman’s Own Sesame Ginger dressing *wipes drool from chin*
See the patty on the side? Prepared in ‘Zara’s Gourmet Kitchen,’ these Lentil & Vegetable Patties stole our little vegan hearts <3 They contained brown basmati rice, potatoes, split yellow lentils, carrots, peas, filtered water, sunflower oil, coriander leaves, garlic, cumin seeds, tumeric powder, chilli powder, lemon juice, sea salt, cloves, cinnamon & black pepper. These little patty delights were packaged with a delicious dipping sauce…which we discovered tasted even better when we combined it with Frank’s Red Hot Sauce. Oh yeah. We like spicy food. Frank’s was a new experience for us both & we were all over it. (Half the bottle was gone in just a couple of days.)
Oh, & as you can see from the photo...we were already finished with a couple drinks before dinner ;)

Day 4:

We had a BIG day ahead of us! After sharing some fruit & green smoothies for breakfast, we hopped into the car & headed to Niagara On The Lake. It was our first stop before the Falls, because Lolo wanted me to see how beautiful it was there. Was it ever! We didn’t spend a lot of time there, but looking at all the adorable shops & soaking in the atmosphere of an ‘older time’ village was exciting. We went into the Prince of Wales Hotel to use the washroom…just so she could show me how fancy it was! If you ever have to pee while visiting Niagara on the Lake, go in there. Do it.

With angry tummy grumbles demanding food, we decided to have lunch at Shaw Cafe & Wine Bar. The service wasn’t anything to rave about (though it wasn't horrible), but our food was beautiful!! We both ordered the falafel wrap, which was served with lettuce, tomato, red onion & obvs falafel patties in a whole wheat wrap. With a big side of baby greens dressed in olive oil & balsamic vinegar, our moans of delight continued with every bite. Feeling satisfied, we headed to the beautiful Falls.

I was so overwhelmed at finally seeing Niagara Falls that I actually had tears building up. You know when you hear & read about places your whole life, but never get to see them? I never thought I’d get to see the Falls. They were more spectacular than I could have ever imagined! Oh, & Lolo took a photo of me for Vega’s ‘Where Will Your Smoothie Take You?’ contest. Vote for me!! :D
Of course, we couldn’t go all the way there without going into the Falls: it’s part of the experience!! Once we were on the Maid of the Mist, I marvelled at how close I was to the Falls. I could feel the spray, hear them flowing…until there was so much water falling all over us that we couldn’t see anything! Haha, no better way to cool down in 40 degree weather than to chill out in Niagara Falls. I am so, so grateful for that experience. We were absolutely DRENCHED after!!

The drive home was quite long, though I passed out on poor Lolo. I’d had only two hours of sleep the night before (*sigh* insomnia/ time change), but I felt much better after my nap.
Our dinner that evening was kept quite simple, & Lolo was insistent on plating it. The salad, her creation, was soooooooo amazing!! The juiciness of the orange slices w/ the crunch of the almonds & sesame seeds, all married with Newman’s Own Sesame Ginger dressing? Fabulous. Check out the recipe below!

The “rawzagna” was one of the delights we had picked up at Noah’s. It was also created by ‘LIVE’ restaurant in Toronto. Delicious? Holy crap. In our first bites, we fell madly in love. It took us a minute to figure out what herb was in the “rawcotta” that tasted so damn incredible. DILL!! Since then, I have not stopped craving dill. Every time I try a new rawzagna I am continuously amazed; everyone has their own way of doing it, but I truly believe ‘LIVE’ takes the cake.
Ingredients in this bad boy? Zucchini, tomatoes, basil, garlic, olive oil, spinach, cashews, lemon, onion, dill, nutritional yeast, celtic sea salt.

Lolo’s Orange Sesame Salad
Ingredients:

4 cups mixed greens
1 large orange, peeled & sectioned
2 tbs slivered almonds
2 tbs sesame seeds
2 tbs Newman’s Own Sesame Ginger dressing

Directions:
1) Toss greens together with dressing in a bowl. Place equal amounts onto two plates.
2) Top each plate of greens equally with orange slices, almonds, & sesame seeds.
3) Serve. Om nom nom.

Georgie & Lolo, xo

Garlic & Ginger Quinoa Salad

I'm sorry posting is still sporadic & unpredictable, foodies. I'm still hoping & waiting *sigh* patiently for our internet provider to sort their issues out...not naming names :)
As I've mentioned before, I do respite care a few evenings a week, & I'm usually the one to prepare dinner for the family. (No complaints here; I could spend all day in a kitchen!)
Lately, the family I work for & I have all been in love with this combo of quinoa, ginger, garlic, & sea salt! It is so so so sooooooo amazing!! Whether it's in a salad, stirfry, or on its own, this is a mouth-watering combo that is sure to have you reaching for seconds ;)

Ingredients:
1 1/2 cups quinoa, dry
3 cups water
1 tbs olive oil
sea salt, to taste
4 cloves garlic, minced
2-3 tbs fresh ginger, grated
3 large carrots, chopped
3 stalks celery, chopped
2 tbs red onion, diced
1 head romaine lettuce, chopped
2-3 handfuls of alfalfa sprouts
1 pint cherry tomatoes, for topping
Bragg's soy seasoning, for topping

Directions:
1) Bring quinoa & water to a low boil. Reduce to minimum, cover, & let simmer for about 20mins, or until water is absorbed.
2) Meanwhile, toss all chopped veggies together in a bowl.
3) When quinoa is cooked, add olive oil, sea salt, ginger, garlic & Bragg's. Stir to mix well.
4) Arrange a large serving of salad on a plate. Top with one scoop of quinoa, some sprouts, & cherry tomatoes.
5) Breathe, smile, eat :)

Char xo

Kitchen Sink Salad

There is nothing more pure, beautiful and simple than a perfect salad. Rounded out with a variety of veggies, a salad is dense with nutrients, yet light in calories (unless you order the average Creamy Chicken Caesar w/ bacon bits from any restaurant). And because it's packed with fiber, salad fills you up and contributes to healthy weight loss.
This recipe is very simple, but I also think it's very necessary to post. This is typically my go-to salad (though the veggies in it change depending on what's hiding in my fridge). I eat salad everyday, and it's usually for lunch. To be honest, it's pretty much all I need to fill me up (though once in awhile I need an extra piece of fruit).
The most common thing I hear from people is, "I want to go raw, but I just don't have the time." Well, everyone can benefit from adding just a little bit to their diet. Start by snacking on bananas, apples & oranges; snack on celery sticks, cucumber slices, & carrot sticks (pleeaase not the chlorine-soaked baby carrots!); add a salad to your lunch/dinner. It's really that easy to eat raw foods. You don't need to have a food processor, blender, or dehydrator; they're just fun to have. For the most part, I snack on foods that haven't had anything done to them. I eat an apple, I dip mushrooms in Bragg's soy sauce, I eat avocado w/ sea salt & a spoon, chomp on a carrot stick (What's up, Doc?), etc. So so so easy! You CAN do it!! :) I made excuses for 2 years, and I finally just went for it! lovelovelove my new lifestyle!
Btw, my use of Vega EFA Antioxidant Oil Blend in salads is for several good reasons; first of all, it tastes freakin' amazing. Second, the antioxidants fight off free radicals in your body like knights slaying dragons. There are approximately 9,523,462 other reasons why, but I'll let this article do the talking for me :) Check it out!

P.S. It's called Kitchen Sink Salad, because you add everything except the kitchen sink ;)

From my kitchen, to yours:

Ingredients:
3 cups of greens (any will do, but the darker, the better)
1 large carrot, chopped
1 baby zuchinni, chopped
1 baby bell pepper, chopped
1 handful bean sprouts
1 tbs Vega EFA Antioxidant Oil Blend
1 tbs balsamic vinegar

Directions:
1) Mix like salad.
2) Eat.

Char xo

Beet That Carrot!!

This salad tastes so amazingly clean & fresh, and is so full of nutrients! It was very filling, and soooo easy to make!
I wanted to keep it as simple as possible, as I was only supposed to be consuming fresh veggies, fruits, coconut meat, and coconut water to prep for my cleanse. So there are no nuts or oils or anything in this dish; just clean, pure, beautiful veggies :)
I made a big batch of "beet that carrot," and just topped some of it on a bed of mixed greens, & finished it off with sliced crimini mushrooms & chopped avocados. (I'm pretty sure that mushrooms & avocados should get married and have babies; they are THAT good together <3.) Beet greens actually carry more nutrient-density than the beets themselves, and I lovelovelove them! Soooo if you haven't tried 'em yet, get on it! Stop composting them and/or throwing them out, & start loving them! Calcium, magnesium, folic acid, iron, & vitamins A & C are a small handful of benefits you'll reap from beet greens.
So yes, I am now on my 28 day cleanse, and you're going to see a lot more beautiful veggie recipes from me. I am very, very excited, and even though I normally eat chocolate everyday, I don't miss it at all yet. Finally, my blog won't just be all desserts anymore :P haha, enjoy!

"Beet That Carrot" Ingredients:
1 bunch of beets (about 3 beets, & all the greens)
2 carrots
1 tbs Original Herbamare (or use sea salt to taste)
juice from one lemon, about 2 tbs
1/3 bunch italian parsley, chopped

For Individual Servings:
1 cup mixed greens
2 crimini mushrooms, sliced
1/4 avocado, chopped

Directions:
1) The beets, carrots, greens, herbamare, and lemon juice can all go into the food processor. Add the beets & carrots in chunks, though, and do it slowly to avoid overwhelming your food processor.
2) Remove "beet that carrot" mixture from processor, and scoop into a bowl. With a spatula, stir in the chopped parsley.
3) To serve, put about 2/3 cup of "beet that carrot" mixture on top of 1 cup mixed greens. Add 2 crimini mushrooms, sliced, and 1/4 of a chopped avocado.
4) Enjoy :)

Char <3

Simple, Delicious, Kale Salad

Sometimes, all I want are some simple, yummy greens. I have to balance out the goodies I eat; my digestive system needs a break once in awhile :P Even though all the treats I eat are made from dates & nuts, your body needs veggies & fruits to keep things "moving smoothly." If you don't get what I mean, I'm not going into detail ;)
Kale is one of the best greens for you; it is packed with calcium, folate, vitamins K,A & C, beta-carotene, etc. I could seriously go on and on about kale.
The darker the green, the more nutrients it has, the better it is for you. Kale is one of the darker greens, and one you can definitely benefit from adding to your diet.
The use of avocado is not only to help soften the leaves, but also to add a small amount of fat. While so many people panic at the thought of "fat," what they don't realize is that, without it, you aren't absorbing any nutrients from your veggies. Sooo, that fat-free italian dressing you ordered with your mixed greens? That sugar-syrup isn't helping you absorb the fat-soluble vitamins from your beautiful veggies.
That being said, it has to be the right kind of fat. Animal fats (from meat & dairy), are harmful to cholesterol levels and will clog your arteries. Fats from plants (in moderation), will actually help lower cholesterol levels. They also help regulate your metabolism, and keep you feeling satiated.
Fat does not make you fat. The wrong kinds of fat will make you fat, but it's the same deal with carbohydrates. I get my protein from nuts & seeds; it is very, very rare that I eat tofu or grains. Ummm, I am definitely not fat, though I eat my fair share of it. The vitamins & proteins keep my skin clear & firm, and don't cause me to bloat, as they are easy on my digestive system.
So, once again, I promise you: fat does not make you fat! Eat your greens; eat your fat. Be healthy, feel beautiful.

From my kitchen, to yours <3

Ingredients:
1 bunch lacinto kale, chopped (or green kale, whatevs tickles your fancy)
1/4 avocado, mashed
sea salt, to taste
original herbamare, to taste

Directions:
1) Massage avocado evenly into kale.
2) Sprinkle liberally with sea salt & herbamare.
3) Devour.

**In case you are still unaware of what Herbamare is, it is a mixture of sea salt & dehydrated veggies. It has an incredible taste that is a must-try addition to your dishes! Affordable & yummy, don't give it a miss ;)

***On a side note, I've been reading a bit about black sesame seeds: In 3 tablespoons, they contain a whopping 25% of your daily calcium needs, and 60% of your iron needs!! How's that for superfood?? They are also, apparently, supposed to be great at restoring colour to grey hair!! Ummmm, unfortunately (though I'm only 22 going on 23), I have quite a collection. Soooo, these super seeds are on my salad today, and they will be everyday until I get my colour back!! I will keep you posted ;)

Cheers, loves!

Char

Sauerkraut: Getting My Probiotics

For the past couple weeks, my lower tummy has felt bloated & sore, like there's a brick sitting in the bottom of it. Cutting back on nuts & seeds and eating pretty much just fruit & veggies thinking that might help, I've been feeling really miserable and anti-social. I mean really, who wants to go out and visit people when they feel like crap?
I finally realized what I was doing to help the situation obviously wasn't working, so I talked to J, a nutritionist (and fellow raw foodie) that I work with. Her suggestion was probiotics. While she also gave them to me in a natural pill form, I was wondering about foods that I could be eating on a regular basis. Miso, I knew, is one of them, but she told me sauerkraut is another. I had honestly never tried the pickled cabbage before. We sell it at work, in its "live" (raw) state, so I bought some. I went home and was starting to feel better from my probiotic pill, but got late-night munchies at around 10. Usually, I'm wanting fruit or some sort of fat (nuts or chocolate), but all I wanted was veggies & sauerkraut. I hadn't even tried it yet, but I was craving it.
I started prepping my salad; mixed greens, sesame seeds for added calcium, beets, and carrots. All I wanted pretty much were root veggies. For a dressing, I used 2 tsp Vega Antioxidant Oil Blend and 2 tsp balsamic vinegar.
I opened my jar of sauerkraut. Sniffed it. Poked it. Tasted it. Died and went to heaven. I have been living under a rock. I loooooooove sauerkraut!! I put liberal amounts of it in my salad (though it's hidden under the beets and carrots in the picture), and have been devouring it for days. Because I eat in my room, it smells strongly of pickled cabbage. I don't even care.
So while there is no recipe to post for this (as I have yet to learn the art of pickling veggies), I thought it would be important to point out the importance of probiotics. These friendly bacteria help keep your digestive system clean and happy, which is something we all need.

Kraving A Kale Kreation

I am lucky enough to live a 10-15 minute drive from one of the best raw food restaurants ever. Rawthentic Eatery in Qualicum Beach, BC has, hands down, the BEST kale salad I have ever had in my life. It seriously brought back my love and cravings for the crunchy green stuff. Everytime I go there now, I order the salad as a side with something else. It's too yummy not to.
Anyhoo, I wanted to try re-creating a similar one, because I can't get enough of it. My salad doesn't do Rawthentic's salad justice, but it's still pretty damn good. I made it at like, 11pm the other night, so I would have lunch the next day. But when I ate a piece...I just...couldn't...stop...I devoured half the salad, and I wasn't even hungry at all! I can't get enough kale lately!
A little FYI, the darker the veggie, the more nutrients it contains. Kale contains a whole host of beneficial vitamins, including vitamins K, A, C, and E, manganese, copper, tryptophan, calcium, potassium, iron, magnesium, vitamins B1, B2, B3, and B6, protein, omega 3s, folate, and phosphorus. Need more reason to eat it? It's also one of the veggies highest in chlorophyll (plant's blood), which helps regenerate tissues, extract toxins, helps assimilate minerals such as calcium and magnesium, improves oxygen supply by stimulating red blood cells, and so on. EAT KALE! :)
Anyhoo, this recipe is fairly similar to the one for my cheezy asparagus. Either sauce will work on this. This pretty much takes no prep work. While preparing the sauce, I put my kale in the dehydrator, just to wilt it a bit, not dry it out. This is optional. yummmaaayyy!!

Ingredients:
1 bunch kale, chopped
1 cloves garlic
1/2 tsp sea salt
1/2 cup pine nuts, soaked
1 tbs lemon juice (from half a lemon)
1 tbs nutritional yeast
2tbs water

Directions:
1) Dehydrate chopped kale at 104 degrees, for 30mins to an hour, just enough to soften.
2) Meanwhile, put your garlic and sea salt in the food processor and process.
3) Add pine nuts, and destroy them :)
4) Add remaining ingredients, and continue to process.
5) In a large bowl, toss kale with sauce. Serve immediately, or store in the fridge for later.

Creamy Lemon Dilly Dressing

I am sooooooo excited about how versatile this dressing is!! It is creamy, rich, full-flavoured, and it works in pretty much ANYTHING! I used it first on my salad, then drizzled on some stuffed peppers, and finally as the dressing for potato salad. It's pretty similar to a creamy ranch dressing, in taste, texture and smell. I didn't mean for it to turn out that way, so that's kinda cool. As a seasoning, I used another Victorian Epicure spice (Lemon Dill flavour), but if you don't have that, you could probably sub in about 3 teaspoons of dried dill, and a tablespoon of lemon juice (juice from half a lemon). Victorian Epicure is made from a blend of dried seasonings, herbs, veggies, and spices. If you
haven't tried them yet, do so. I promise you'll fall in love (if you're as passionate a foodie as I am).
 
In case you're curious about the stuffed pepper, I just tossed a stalk of brocolli, one carrot, 2 cloves of garlic and some sea salt in my food processor. What I couldn't fit into my peppers, I put on top of my brother's salad for him, and he loved it. For the potato salad, I used 2 russet potatoes, diced, boiled them in hot water until tender, and then let them cool in the fridge. Tossed 'em together with a chopped carrot, a stalk of celery also chopped, 2 tablespoons of chopped white onions, and 2 tablespoons of the lemon dilly dressing! Served over a bed of baby greens, it was a yummy, filling lunch.
 
Ingredients:
1/2 cup macadamia butter
1/2 cup apple cider vinegar
4 tsps Victorian Epicure, lemon dill
2 tsps agave nectar
sea salt & black pepper to taste
 
Directions:
1) Blend all ingredients together, and enjoy :)

Kreamy Curry Dressing

I have a salad everyday, with lunch, dinner, or whatever. I love salad. But I have gotten waaaay too comfy with the oil & balsamic vinegar combo. The avocado-orange dressing was a nice change, but I don't always have avocados lying around (they take forever to ripen, and spoil too quickly after). Anyhoo, the other day, I ate my salad again, with the oil & vinegar again, and pretty much decided in that moment that balsamic vinegar is gross. Not forever gross, just I'm-totally-sick-of-it-gross. Sooooo this gave me incentive to try Ani Phyo's curry dressing. I take absoultely no credit for this recipe, but you have to try it if you're a fan of curry! It's really, really good with mushrooms in the salad, too :) mmmmmmmmmmmmm!

Ingredients:
1 apple, diced
1 clove garlic
1 tbs grated ginger
1 tbs curry powder
juice of 1 lemon (2tbs)
1 cup olive oil
1/2 tsp sea salt

Directions:
1) Blend it, pour it, taste it, love it :)

Cheezy Stuffed Peppers & Mixed Greens with Avocado-Orange Dressing

Soooooo I had a few things that needed to be used up right away. These included peppers, some almonds that had been soaked & dried and remained in my fridge, as well as an avocado. I had been contemplating all week what to do with them, and it all just kinda came to me at once. So glad it was a last minute thing, because I thoroughly enjoyed my lunch :) And it only took minutes (as raw food usually does).

First, I made the peppers. I used nutritional yeast in the "stuffing." Though this isn't technically raw, it's one of the few vegan sources for Vitamin B12. Plus I like it's "cheezy" flavour :) But when I had the peppers by themselves on the plate, they just looked "blah". I like my plate to be colorful, so I put some mixed baby greens & sliced crimini mushrooms on it. I usually eat my salads topped with hemp seeds, balsamic vinegar, and Vega's EFA oil blend, because it's full of good fats. I never ever buy salad dressing. The concept of pouring a concoction of sugar & chemicals on a healthy salad just always seemed odd to me. I've made my own salad dressing before, but I've been pretty comfortable with the oil & vinegar lately. Today, though, I was craving something citrus-y...I have a huge box of mandarin oranges, so I had the citrus...and then BAM! Avocado :) Ohhhh myyyy, wait 'til you try this incredible dressing!

Stuffed Peppers

Ingredients:

1 1/2 peppers, halved & de-seeded

3/4 cup almonds, (soaked overnight, then dried)

1/4 + 2tbs sunflower kernels (soaked overnight, then dried) (TBH, mine were dry. If that's all you have, go for it)

1 tbs nutritional yeast

1 teaspoon sea salt

1/4 cup + 2tbs water

Directions:

1) Toss almonds, sunflower seeds, nutritional yeast, and sea salt in a food processor until it is a chunky-ish powder. Add water and continue to process.

2) Scoop "stuffing" into peppers. You're done!

Salad

Ingredients:

2 cups mixed baby greens (I buy a cheap tub of organic greens from Save-On-Foods)

4-5 crimini mushrooms, sliced

Dressing:

1 small orange

1/2 an avocado

Directions:

1) Toss orange & avocado into a blender & puree.

2) Pour onto salad and devour :)

I should also mention that you can save the other half of an avocado in your fridge, as long as it's wrapped and still has the pit in it. I didn't know that for the longest time, until someone told me. Just thought I'd share the info :)

Pasta & Salad

I don't think there is a food I love more than spaghetti (but I probably say that about other foods, too). And a big yummy salad to go with it! The dressing I used was left over from a salad I bought at White Spot: it comes on the Spot salad. Probably my most favourite salad dressing EVER! You MUST try it!

Ingredients:

Spaghetti noodles (you decide how much will fill you up!)

1/2 cup of your favourite pasta sauce

1 cup chopped peppers, onions, whatever you have

For the salad:

about 6 or 7 leaves of romaine

half a chopped tomato

1/4 avocado, diced

sliced red onion

White Spot dressing :)

Directions:

1) Cook pasta according to package directions. Drain water, and return pasta to pot.

2) Add sauce and veggies to pasta. Stir while over burner, until warmed throughout.

3) Now for your salad: Chop your veggies, throw 'em in a bowl, and top 'em with your favourite dressing!

4) EAT!

Sweet Chili Ginger Kale with Grape Tomatoes

For years, I've wanted to have my own vegetable garden. Until today, I had absolutely no clue that my Grandma already had an immaculate one. She took me out to it, where she had about 5 or 6 different types of tomatoes, some beets, onions, garlic, kale, lettuces....it was like my kind of heaven. And it got even better when she told me to help myself! I have never had the opportunity to pick veggies, walk inside, and prepare them. Ever. I used her kale and grape tomatoes, picked fresh. I couldn't believe how fragrant the kale was as I ripped it into bunches. *sigh* I just love my veggies...

Ingredients:

coconut oil (for frying)

half an onion, diced

1-2 cloves of garlic, minced

salt & pepper, to taste

8-10 kale leaves, ripped

1 1/2 tablespoons sweet ginger chili sauce

10 grape tomatoes

Directions:

1) Saute the onion & garlic in the coconut oil over medium heat, until browned & fragrant.

2) Add the ripped kale, turning every so often so that all sides are cooked.

3) Season with salt & pepper, and add chili sauce as the kale starts to wilt.

4) Once the kale has softened, remove from heat. Serve in a dish, topped with grape tomatoes.

5) ENJOY :)