Category Archives: Raw

Friday Fixation – Raw Chocolate Balls

In an attempt to rekindle my blog spark, I want to reintroduce my weekly Friday Fixation posts.  My last Friday Fixation post was for my absolutely favorite, post workout drink Cheribundi. Today, it’s my low cost alternative to raw energy bars.

When I started incorporating raw foods in my diet I spent crap loads of money trying different packaged raw bars.  Most were hard nutty bars that I’m pretty sure were slowly cracking my teeth.  Until one day I found the most delish brownie raw bar..not joke, it was amazing.  One huge problem with them though, they cost $1.99 a pop!! With my 5+ bar a week ways, my waistline loved them, but my pocket book was dying a slow death.

So, to please my taste buds and my credit union, I tried to make my own.  After some seriously disastrous attempts, I came up with the most delish chocolaty treats. They aren’t the most physically appealing items, but no joke they fit the bill when you need something quick to eat or a “sugar” fix. I’m so addicted to these things, I’m like little Honey Bo-Bo when cake is around

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I even got the Mister into craving them.  After an hour of reassuring him that he can’t physically die from trying just one bite, he bit into the chocolaty goodness and claimed, “Ugh, that’s aren’t bad at all..actually pretty good.” We are both so obsessed with these that we both like wake up mid-night to snack on a couple balls <Inset sexual innuendo here>.

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Chocolate Raw Bar Recipe:

  • 2 cups raw dates
  • 2 tablespoons of raw cocoa powder (or you can just get unsweetened Hershey cocoa powder)
  • 1 cup chopped raw walnuts
  • 1/4 to 1/2 raw shredded coconut
  • Dash of raw agave  nectar (if you want it a little sweeter)

 

Place dates in food processor and blend until it makes a fairly thick paste.

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Add cocoa powder, walnuts, and shredded coconut and blend.  You can also mix by hand if it floats your boat.

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TASTE! If you want it a little sweeter or if the mixture is a little loose add some raw agave nectar.

Roll into balls and refrigerate.

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Rawvacado Ice Cream

 

Arizona + Middle of August = Shitastic

Us Zonies have it pretty good – year round sunshine, little rain, ideal temps, no winter.  This perfect conditions come with a price though. Every spring we brace ourselves for five months of feeling like a over baked chicken under the broiler and every year we tell each other “It’s a small price to pay for Christmas in shorts”. So every year we stock up on water, park two miles from the store opening  so we can park under a measly Mesquite Tree, and become hermits in our over air conditioned houses.  May, June, July…it’s all good. Then, the middle of August rears its ugly head.

By the middle of August, you have had countless days of 100+ degrees and still have a solid 1-2  months of “hotter than most” temps. This year it’s been fairly mild, but pretty humid (yes, you Midwesterns can laugh at our 20% humidity complaints); however, I’m still over the summer and ready for perfect 90 degree days.  I was feeling pretty down in the dumps until I made the discovery of the century (alright maybe just the day…okay, okay, maybe just the past two minutes).

With the heat and humidity, I was majorly craving some ice cream goodness.  I scoured the freezer looking for anything that would satisfy my sweet, icy cravings. Alas no luck…. So I turned to the counter top and lights beamed down and trumpets blared.  There’s an avocado and banana!!! BAM – RAWVACADO ICE CREAM!!

I know what you are thinking, “Wait a second…ice cream made out of avocados. I think I’ll pass, phatty, and just go get some DQ.” It sounds pretty nasty, but trust me..it’s pretty damn good!! Give it a try, here’s my recipe:

 

Chocolate Rawvacado Ice Cream (1 Serving)

  • In blender, mix 1 ripe banana, 1 avocado, 1-2 tablespoons of raw agave nectar, 1-2 tables of raw cocoa powder (go by your taste..sometimes I want sweeter ice cream and put more nectar then chocolate, other times the opposite).

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  • Pour into container and freezer 1 hour. You’ll notice by the picture below, if you don’t freeze the avocado mixture you’ve just made chocolate rawvacado mouse!!

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  • Enjoy!!!

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Eatin’ Raw–Tuesday and Wednesday

Here’s the food situation for the last two days:

Tuesday Breakfast: I gave into a bagel temptations and indulged in half a bagel with cream cheese. My scrumptious two minutes of carb-heaven was followed by four hours of bloat and stomach cramps. Oh carbs, I love you, but I hate you.

Tuesday Lunch: Just like the Marine Corp, I leave no man behind. I still had a half a container of Greek salad dressing at work, so I topped my salad with the green goodness, put a fork in it, and devoured my salad.

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Tuesday Dinner: My ode to Tabouleh

  • Dice up 1 cup of cherry tomatoes, 1/2 of a cucumber, 1/2 red bell pepper, 1 scallion

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  • To diced veggies add 1/2 cup of minced mint, 1/2 cup minced parsley, 1/2 jalapeno diced, 1 minced garlic clove, 1 teaspoon of minced ginger, 1/2 juice of a lemon, 1/2 cup of olive oil, 2 tablespoons of Bragg’s liquid aminos, and Himalayan salt and cracked pepper to taste. IMG_0602
  • Refrigerate for at least an hour, but it is even better the next day!

Wednesday – Rinse and Repeat above. Again, no veggie is left behind!

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Eatin’ Raw–Monday

Workout: P90X Chest and Back

Since starting my journey into raw food, I’ve been consistently asked…”So, what do you actually eat? No, really..what the f**k do you eat?”. ; So, for the next week I’m going to document what I actually eat.

Breakfast: Apple and Banana, Warm water with Lemon (not sure of the exact temp, so this may not be so raw).

Lunch: Raw Caesar Salad. Here’s the recipe:

- Make salad base of romaine, spinach, arugula, sun dried tomatoes, diced red bell peppers, basil, carrots, fresh ground pepper.

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- In food processer, blend four celery stalks, 1/4 cup of cold pressed olive oil, 1/4 cup of Bragg’s liquid aminos, 1 garlic clove, half the juice of a lemon, dash of pink Himalayan salt, fresh ground pepper. Add water if the dressing gets too thick. You can also add dates for more flavor. ; The dressing keeps for 4 days in the fridge.

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-Pour over salad and enjoy!

Snack: entire container of Strawberries

Dinner: I’m not that hunger, so I’m going to make some guacamole with carrot sticks.

Question- What are you having for dinner?

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Friday Fixation– One Ingredient Ice Cream

It’s starting to get smokin’ hot in Phoenix.

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So I have been buying up bananas to make my favorite summer treat – Raw Soft Serve Banana Ice Cream. After you make it once, you too will become obsessed with this easypeasey, raw treat.

What you’ll need: Ripe Bananas (with little black marks) and a little  bit of water (just incase it gets too thick for your liking)

 

Directions:

  • Dice bananas into small pieces and put in the freezer until they are just frozen (so if you squeeze them you can make a slight little indent in the naner).

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  • Place banana slices in food processer and process until smoothIMG_0583
  • If the ice cream get too thick, just add a little bit of water.

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  • ENJOY! You can get really crazy and put cocoa nibs or fresh fruit on top. IMG_0585

MMMMM.. I’m going to go make a bowl now!

QUESTION – What do you do to beat the summer heat?

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Eating Raw – Ambrosia Salad

One week in and I’m feeling great on my raw food journey. I allowed myself one cheat meal of a large salad with roasted chicken, but other than that – I’ve been 100% raw.

 

Since starting this “diet”, I’ve grown accustom to the “What the hell do eat then?” queries. Well, I’ve been chowing down on extra-large veggies salads with raw dressing, nuts, and loads of veggies and fruit. I haven’t gotten sick of the same old food yet, mostly because I’ve been mixing up different salad dressings and dips, but I assume I’ll grow real sick of the lack of heat soon. 

So, I’ve signed up for a raw cooking class and am trying to start “cooking” some food in my dehydrator. I’ll keep putting up some of the better recipes I try, but for today, this recipe has been a serious staple in my diet for the past week. If you’re a busy body like me, this recipe is SUPER easy and still crazy good! Hope you enjoy it!

 

Ambrosia Salad

  • Mix salad base of spinach and romaine salad

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  • Dice cucumbers, bell peppers, carrots, zucchini, walnuts, cranberries, mint leaves, basil leaves, and a little bit of cilantro. Obviously, you can add/remove any veggie or raw goodie that you like.

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  • In separate container, mix juice of half a lemon, diced ginger per your taste, one tablespoon of liquid aminos, one tablespoon of raw honey, and 1/4-1/2 cup of extra virgin olive oil (cold pressed).

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  • Combine everything and VIOLA! DINNER IS SERVED!

 

Quick thank you to everyone that has sent me recipes to try!! I plan on trying a new reader recipe each week and I’ll review here.

Question – What’s for dinner?

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