Google+

Debbie's Day Five:

Today has been fun for me as I've been experimenting with crepes, pancakes, and a shortbread dessert recipe. Still working on the pancakes as they still need some tweaking, but I had them for breakfast and did they ever fill me up and last until the afternoon. I'm also learning to make more sauces using fruit but I did something interesting with my crepes this evening. I tried them the day before with a blueberry filling which was good, but I thought, what would it be like putting something savory as a filling? So after I got home last night, I whipped up a spinach dip that I thought was fabulous and put that inside my crepe. Yummy! I'm not sure everyone would agree, but I liked the contrast. The spinach dip also inspired me to make some raw tortilla chips so those have been in the dehydrator and they smell amazing! I tried something different using kale and simple ingredients. I will let you know how they turn out. I wanted a green tortilla chip to go with my spinach dip. The raspberry bars turned out really good so we will be sharing that with you on video in two weeks. We'll be making the crepes for this coming week's video.  Here's how my day went:

Breakfast: Large cup of hot water with lemon, apple cider vinegar, and cayenne plus one ounce of aloe vera juice

Brunch: Two large blueberry pancakes with fresh almond butter and a blueberry sauce

Lunch: Apple Beet Juice with Greens

Snack: Banana

Supper: Two crepes filled with spinach dip

Snack: Raspberry bars

Several cups of green tea and yerba mate throughout the day and ending with a green moroccin mint tea. It was fabulous!

 

Kristy’s Day Five:

I made some chia pudding the night before, to have for breakfast.  It was a pretty simple recipe, but it needs some more flavor (so I’ll be working on that one).  I was just glad that today was Friday and I was ready to get to the end of the day.  I decided that I would be brave and try a cucumber soup for lunch (that I made in the morning).  It was interesting to be sure.  A cucumber, celery, red bell pepper, kale, garlic and so on.  It was a bit on the chewy side for me.  I prefer my soups creamier.  It was not the easiest thing to blend either.  But I downed that for lunch with some trail mix.  I met mom for some tea after work and had a nice cup of coffee with almond milk.  I got lucky too, because mom gave me some pancakes she has been working on.  So I came home and made a raspberry sauce and some applesauce to put on top of the pancakes for supper.  I then sliced up a banana and topped it with the rest of the apple sauce and raspberry sauce I had left, topped with coconut and pecans.  It was a nice finish to my Friday!  

Recipes: Apple Beet Juice with Greens

                                                                 Apple Beet Juice with Greens (Serves 1)

                                                                 Apple Beet Juice with Greens (Serves 1)

1 apple

1 beet

1 carrot

2 beet greens

1 kale stalk

handful of parsley

Put all ingredients through your juicer and enjoy!

Spinach Dip

3 cups fresh spinach

1/4 cup chopped onion

1 med avocado

1 clove garlic

1/2 lemon juiced

1t sea salt

1t garlic powder

few dashes cayenne pepper

1/4 cup ranch dressing (Recipe here) or raw vegan mayonnaise

diced tomato

diced red pepper

diced onion if needed

cilantro

Process spinach, and onion until finely chopped. Transfer to mixing bowl. Blend avocado, garlic, lemon juice, ranch dressing or mayonnaise, and spices until smooth. Pour over spinach mix. Add in diced tomato, red pepper, cilantro, and extra onion if needed. If you find this too thick, add a little more ranch or mayonnaise until desired consistency. Store in refrigerator.