Sunshine Pasta
The lighting makes this look a little heavier than it was. This is actually a really light and bright pasta dish, perfect for the super warm weather we’ve been having.
2 yellow squash
2 lemons
1 tbsp grainy mustard 
10 leaves basil
5 sprigs dill
10 heirloom cherry tomatoes
Spiralize the squash and set aside.
Juice the lemons and combine with the mustard. Finely chop the fresh herbs and mix everything together for the dressing.
Half or quarter the cherry tomatoes. Toss everything together and eat while you dream of a house with air conditioning. 

Sunshine Pasta

The lighting makes this look a little heavier than it was. This is actually a really light and bright pasta dish, perfect for the super warm weather we’ve been having.

  • 2 yellow squash
  • 2 lemons
  • 1 tbsp grainy mustard 
  • 10 leaves basil
  • 5 sprigs dill
  • 10 heirloom cherry tomatoes

Spiralize the squash and set aside.

Juice the lemons and combine with the mustard. Finely chop the fresh herbs and mix everything together for the dressing.

Half or quarter the cherry tomatoes. Toss everything together and eat while you dream of a house with air conditioning. 

Thoughts About Banana Island

Brought to you by: my brother.

Banana Island
My brother and I are going on an island. Not a vacation in the traditional sense, I’m afraid. We’re going on banana island, a popular trend among raw foodists. Basically you eat only bananas for as long as you are on the ‘island.’ This was NOT my idea. I’ll have the occasional monomeal (eating only one type of fruit for a meal), but had never considered a full-on island. My brother wants to try it out for a day, so I’m going to join him. We’re at the mercy of the ripening speed of our bananas, but I think we’ll be good to go for Thursday.
We bought nearly 100 bananas. 30 for him, 20 for me, and the remaining fifty (the brown guys in the middle) were on the discount rack at the grocery store, so we chopped them up for smoothies. The discount bananas came to $3.07 for fifty bananas. This diet is so so so affordable if you shop smart and often. 
I’ll report back when we’re on banana island. I’m pretty excited.

Banana Island

My brother and I are going on an island. Not a vacation in the traditional sense, I’m afraid. We’re going on banana island, a popular trend among raw foodists. Basically you eat only bananas for as long as you are on the ‘island.’ This was NOT my idea. I’ll have the occasional monomeal (eating only one type of fruit for a meal), but had never considered a full-on island. My brother wants to try it out for a day, so I’m going to join him. We’re at the mercy of the ripening speed of our bananas, but I think we’ll be good to go for Thursday.

We bought nearly 100 bananas. 30 for him, 20 for me, and the remaining fifty (the brown guys in the middle) were on the discount rack at the grocery store, so we chopped them up for smoothies. The discount bananas came to $3.07 for fifty bananas. This diet is so so so affordable if you shop smart and often. 

I’ll report back when we’re on banana island. I’m pretty excited.

Raw. Vegan. Hot Wings. With. Ranch.
That’s right. (nearly) Raw vegan HOT WINGS. This can happen! I was inspired by a recipe over at Raw on $10 a Day (link below), which also includes a recipe for raw vegan hot sauce. I was tired, so I used Frank’s Red Hot sauce, which has a surprisingly short and wholesome ingredients list, though I’d love to take a stab at the raw recipe someday. The sauerkraut gives the ranch the perfect tang, and is one of the reasons this is the healthiest ranch you’ll ever eat in your life. 
1 head cauliflower 
Harissa (or another dried spice powder) to taste
Hot sauce/sriracha to taste
4 carrots
4 celery stalks
3 limes
1 avocado
1 cup soaked white beans
2 tbsp raw sauerkraut
2 tbsp raw sauerkraut liquid 
Cut cauliflower into wing-sized pieces. Toss with harissa and hot sauce until desired spiciness is achieved. Set aside.
Blend the avocado, beans (can use canned in a pinch), lime juice, sauerkraut, and sauerkraut liquid until smooth.
Cut carrots and celery into sticks, and serve with your wings and ranch!
Inspired by the recipe here: http://www.rawon10.com/2014/06/buffalo-cauliflower-wings-with-avo.html

Raw. Vegan. Hot Wings. With. Ranch.

That’s right. (nearly) Raw vegan HOT WINGS. This can happen! I was inspired by a recipe over at Raw on $10 a Day (link below), which also includes a recipe for raw vegan hot sauce. I was tired, so I used Frank’s Red Hot sauce, which has a surprisingly short and wholesome ingredients list, though I’d love to take a stab at the raw recipe someday. The sauerkraut gives the ranch the perfect tang, and is one of the reasons this is the healthiest ranch you’ll ever eat in your life. 

  • 1 head cauliflower 
  • Harissa (or another dried spice powder) to taste
  • Hot sauce/sriracha to taste
  • 4 carrots
  • 4 celery stalks
  • 3 limes
  • 1 avocado
  • 1 cup soaked white beans
  • 2 tbsp raw sauerkraut
  • 2 tbsp raw sauerkraut liquid 

Cut cauliflower into wing-sized pieces. Toss with harissa and hot sauce until desired spiciness is achieved. Set aside.

Blend the avocado, beans (can use canned in a pinch), lime juice, sauerkraut, and sauerkraut liquid until smooth.

Cut carrots and celery into sticks, and serve with your wings and ranch!

Inspired by the recipe here: http://www.rawon10.com/2014/06/buffalo-cauliflower-wings-with-avo.html

Beet Lasagna
This recipe was inspired by a recipe by the lovely Laura Miller over at Sidesaddle Kitchen. (see the link at the bottom for the original.) My brother found this one and did a fantastic job! We subbed the pesto for a tomato sauce, and I’m really glad we did. The acidity in the tomatoes complements the spicy beets so well.
1 large beet
1 cup raw cashews, soaked
2 tbsp nutritional yeast (optional, but I love this stuff)
2 lemons
1 cup dehydrated tomatoes
2 tomatoes
1 red bell pepper
1 fresh chili pepper
5-10 basil leaves
1 date
Thinly slice the beets, preferably on a mandolin if you have one. Set the slices aside.
In a food processor, combine the soaked cashews, lemon juice, and nutritional yeast. Mix thoroughly until a ricotta-like consistency is achieved. Adjust to taste. You will have a lot extra, especially if you use it sparingly to keep this recipe low fat!
Combine the remaining ingredients in a food processor and pulse until it is the consistency of chunky salsa.
Layer the beets, cheese, and sauce in a lasagne-like fashion. Serve with a giant salad with orange slices like we did. Greens fresh from the garden are best!
Original recipe here: http://sidesaddlekitchen.com/beetlasagna/

Beet Lasagna

This recipe was inspired by a recipe by the lovely Laura Miller over at Sidesaddle Kitchen. (see the link at the bottom for the original.) My brother found this one and did a fantastic job! We subbed the pesto for a tomato sauce, and I’m really glad we did. The acidity in the tomatoes complements the spicy beets so well.

  • 1 large beet
  • 1 cup raw cashews, soaked
  • 2 tbsp nutritional yeast (optional, but I love this stuff)
  • 2 lemons
  • 1 cup dehydrated tomatoes
  • 2 tomatoes
  • 1 red bell pepper
  • 1 fresh chili pepper
  • 5-10 basil leaves
  • 1 date

Thinly slice the beets, preferably on a mandolin if you have one. Set the slices aside.

In a food processor, combine the soaked cashews, lemon juice, and nutritional yeast. Mix thoroughly until a ricotta-like consistency is achieved. Adjust to taste. You will have a lot extra, especially if you use it sparingly to keep this recipe low fat!

Combine the remaining ingredients in a food processor and pulse until it is the consistency of chunky salsa.

Layer the beets, cheese, and sauce in a lasagne-like fashion. Serve with a giant salad with orange slices like we did. Greens fresh from the garden are best!

Original recipe here: http://sidesaddlekitchen.com/beetlasagna/

Basil Mint Cauliflower Rice
Raw vegan rice?!?!? I know. It’s possible. And it just changed my world. 
I’m a rice lover, and find it really difficult to stop eating it. So the fact that I can eat an entire bowl of rice without feeling guilty or grossly full is SO COOL. Make this!
1/2 head of cauliflower 
1 big handful fresh basil
1 big handful fresh mint
2 lemons
2 limes
2 tbsp apple cider vinegar
Sriracha (yes, yes, not raw vegan. Someone find me a raw alternative please! At least I bought the organic stuff, right?)
Cut the cauliflower into chunks that your blender can handle. Don’t worry about just getting the florettes, the blender will riceify the stem too. Working in batches, pulse the cauliflower until it is a rice consistency, which should take about 5-7 pulses. 
In a separate bowl, juice the lemons and limes and mix with the apple cider vinegar. Roughly chop the herbs and add to the mixture. Toss everything with the rice. Taste and add more lemon/lime/herbs as needed. Serve with a bit of sriracha on top if you love heat. Which I do.
I could see myself eating an entire head of cauliflower this way. I’m completely hooked on this stuff, and you will be too!

Basil Mint Cauliflower Rice

Raw vegan rice?!?!? I know. It’s possible. And it just changed my world. 

I’m a rice lover, and find it really difficult to stop eating it. So the fact that I can eat an entire bowl of rice without feeling guilty or grossly full is SO COOL. Make this!

  • 1/2 head of cauliflower 
  • 1 big handful fresh basil
  • 1 big handful fresh mint
  • 2 lemons
  • 2 limes
  • 2 tbsp apple cider vinegar
  • Sriracha (yes, yes, not raw vegan. Someone find me a raw alternative please! At least I bought the organic stuff, right?)

Cut the cauliflower into chunks that your blender can handle. Don’t worry about just getting the florettes, the blender will riceify the stem too. Working in batches, pulse the cauliflower until it is a rice consistency, which should take about 5-7 pulses. 

In a separate bowl, juice the lemons and limes and mix with the apple cider vinegar. Roughly chop the herbs and add to the mixture. Toss everything with the rice. Taste and add more lemon/lime/herbs as needed. Serve with a bit of sriracha on top if you love heat. Which I do.

I could see myself eating an entire head of cauliflower this way. I’m completely hooked on this stuff, and you will be too!

Raw Vegan Feast
My brother is in town, and though I insisted he did not have to eat raw vegan with me, he equally insisted that he was interested in my diet.
So I went all out with his first raw vegan dinner, naturally. We had portobello steak with basil mint rice and a salad with greens from the garden. This is the best raw vegan meal I’ve ever made. The rice will get a post all to itself (because believe me, it deserves one!) so this post will be the recipe for the steak.
2 portobello mushroom caps, stem removed
4 tbsp balsmic vinegar
2 tbsp Braggs Liquid Aminos (or soy sauce)
1 tbsp apple cider vinegar
Clean the mushroom caps and thoroughly dry them. In a container with a wide bottom, mix together the marinade. Feel free to add some fresh herbs, ginger, or spices. I decided to keep it simple, because there were a lot of herbs in the rest of the dish. 
Put mushroom caps gill-side down in the marinate and allow to sit for at least a half hour. Overnight is ideal. If you are unable to let them sit so long, set your oven to the lowest possible setting and leave the door open. Put the caps on a baking sheet and let them dehydrate for an hour or two. 
These are so satisfying. They are meaty, savory, and tangy. Play around with marinates and rubs!

Raw Vegan Feast

My brother is in town, and though I insisted he did not have to eat raw vegan with me, he equally insisted that he was interested in my diet.

So I went all out with his first raw vegan dinner, naturally. We had portobello steak with basil mint rice and a salad with greens from the garden. This is the best raw vegan meal I’ve ever made. The rice will get a post all to itself (because believe me, it deserves one!) so this post will be the recipe for the steak.

  • 2 portobello mushroom caps, stem removed
  • 4 tbsp balsmic vinegar
  • 2 tbsp Braggs Liquid Aminos (or soy sauce)
  • 1 tbsp apple cider vinegar

Clean the mushroom caps and thoroughly dry them. In a container with a wide bottom, mix together the marinade. Feel free to add some fresh herbs, ginger, or spices. I decided to keep it simple, because there were a lot of herbs in the rest of the dish. 

Put mushroom caps gill-side down in the marinate and allow to sit for at least a half hour. Overnight is ideal. If you are unable to let them sit so long, set your oven to the lowest possible setting and leave the door open. Put the caps on a baking sheet and let them dehydrate for an hour or two. 

These are so satisfying. They are meaty, savory, and tangy. Play around with marinates and rubs!

My backpack had a rough night.

Cilantro Kraut Dressing
Another salad! So I’m not going to post the recipe for the actual salad, because it’s just a random combination of greens and herbs from my garden and fridge. BUT this dressing was one of my favorites yet. The secret: raw sauerkraut! I had a bunch of liquid leftover from some kraut, so I added it to my dressing, along with a few tablespoons of kraut. It adds such a nice bite and goes a long way on a lot of greens.
I used farmhouse culture (http://farmhouseculture.com/) which I love for several reasons. It is raw, they have a variety of flavors, and it comes in a pouch which is way more environmentally friendly!
6 tablespoons sauerkraut liquid
3 tablespoons sauerkraut
2 chili peppers
juice from 2 lemons
1 large handful of cilantro (any herb would work!)
Blend and toss with your favorite greens!

Cilantro Kraut Dressing

Another salad! So I’m not going to post the recipe for the actual salad, because it’s just a random combination of greens and herbs from my garden and fridge. BUT this dressing was one of my favorites yet. The secret: raw sauerkraut! I had a bunch of liquid leftover from some kraut, so I added it to my dressing, along with a few tablespoons of kraut. It adds such a nice bite and goes a long way on a lot of greens.

I used farmhouse culture (http://farmhouseculture.com/) which I love for several reasons. It is raw, they have a variety of flavors, and it comes in a pouch which is way more environmentally friendly!

  • 6 tablespoons sauerkraut liquid
  • 3 tablespoons sauerkraut
  • 2 chili peppers
  • juice from 2 lemons
  • 1 large handful of cilantro (any herb would work!)

Blend and toss with your favorite greens!