Balsamic and Dark Chocolate over Arugula
Another day of simple, whatever’s-left-in-the-fridge meals was a success! I don’t do vinegar often as it’s quite acidic but I found myself craving it after Thanksgivings Oregano Balsamic Vinaigrette
and thought I’d try out a sweeter version. Bittersweet chocolate and arugula are such a win and you don’t need a lot of the dressing to bring it all together. I ate the salad along with a big hunk of baked kabocha which made for a lovely airplane dinner 🙂
A big bowl of baby arugula
NuNaturals liquid stevia
a handful of 70% dark chocolate chips
salt and pepper
Sprinkle a bit of vinegar and a few drops of stevia over your greens and chocolate and add a pinch of salt and pepper. Toss and you’re good to go!
Winter and the Holidays tend to be the most challenging times for people to continue to eat well and stay healthy and I am no exception. I’ve been lucky this year as I’ve done most of the cooking and entertaining but the busyness, chilly weather, and frequent company (extreme introvert over here ) have left me putting a lot of effort towards not falling into old patterns and bad habits. Interestingly, I did quite well over the holiday weekend but once the guests went home and I started to unwind, I let work stress get to me and made food choices (airplane food…oy…) that were other than life generating. Processed “food” hits me pretty hard these days and while recovering I returned to a couple of helpful resources to assist in not falling into these patterns repeatedly this season. I have a huge history of disordered eating and I’m so proud when I look back over the last couple of years at how much I’ve healed and grown. That said, there are days when I realize I still have a long way to go. I’m re-reading Natalia Rose’s Emotional Eating SOS and am amazed once again at the different perspective I have this time around. I’m “getting” things I didn’t before. I also listened to last years holiday audio recording from the Detox the World blog and found it to be very helpful. If you find yourself dealing with emotional eating over the holidays or anytime I would recommend these highly!
Couldn't--Be-Simpler Cheese and Nori Wraps
These really could not be any simpler. I’m guessing most everybody is back to work or school today and probably not terribly interested in spending excess time in the kitchen. I know I’m
feeling a need for a kitchen break after the holiday! I don’t plan on taking anything more complicated than this for the next few days:
Goat or Sheep cheese- unsalted, firm, and preferably raw
Slice up cheese. Wrap in Nori.
Half of my life these days is spent in Seattle with my ladyfriend and the other half is spent in Bellingham (just south of the Canadian border) where I work and have an awesome roommate. I’m lucky that both of these fantastic ladies are open minded and adventurous when it comes to my food experimentation as I’m often asking them to taste test. Yesterday however, I got to be the guinea pig! Here is my mysterious roommate, we’ll call her Wilson (ok, her name is Sylvia), with a raw “cookbook” that she put together for my birthday several years back.
Wilson aka Sylvia. Roommate Extraordinaire, Photographer, and White Hot Chocolate Maker.
Britney and I were the lucky recipients of this deliciousness.
1 cup water
1 Tbsp raw cacao butter
1 tsp vanilla extract
1 dropperful NuNaturals liquid stevia (on my request, everyone else had 1 Tbsp agave)
1 cup raw cashews
Soak cashews overnight. Blend cashews with the water and strain through a nut milk bag (thats how she made mine but for hers she went without straining). Add cashew milk back into blender with remaining ingredients and blend until mixture is warm and frothy. Top with cinnamon.
It was the perfect holiday drink after a day of Thanksgiving leftovers, this stew, and Christmas light watching. Chocolate Covered Katie’s No-Bake Chocolate Pumpkin Pie may also have been involved.
You should probably go try this goodness now and while your at it go check out Sylvias photography blog! Happy weekend.
Happy No Shopping Day!! I’m more than thrilled to NOT be out in the shops today. Black Friday honestly terrifies me. In less terrifying news, here are some great things I came across this week:
Simple Rosemary Oregano Noodles from Ani Phyo (very tasty without the hemp seeds!)
Overcoming The Gloom and Doom of Living with Anxiety from Making Love in the Kitchen
Carrot Soup for the Tired from Emily Eats
Authenticity Promotes Health and Happiness from Joyous Health
Fat Free Zesty Coriander Dressing from Casey Lorraine
CCK Recipe of the Week - The gf and roomie LOVED these.
Any day that I can spend poking around in the kitchen for hours and not feel like I’m “wasting time” is a good day. Today was a good day. My dad is here from Colorado, my ladyfriend is up from Seattle, and my roommate was in the kitchen until I kicked her out 😉
I started my day with Cinnamon Ginger Green Juice and my favorite herbal chai.
The day’s menu didn’t go exactly as planned. Our Herbed Cauliflower Couscous passed its “couscous” stage in the food processor and had to be made into a raw mashed “potato” dish instead (it was alright). I also threw in a not-so-living Sprouted Grain Stuffing which was a hit with everyone and really worked wonderfully with the other dishes.
Dorian enjoyed another day atop the open oven while the pesto stuffed mushrooms (thanks, roommate!) were dehydrating. He was also appreciative of his organic turkey dinner (the only turkey served here today!).
Appetizers were placed out mid-day: fruit with raw chocolate fondue (a simple mix of agave and cacao powder) and veggies with a delicious balsamic vinaigrette. I thought I’d share the recipe since it turned out so well (though it may be better for dressing a salad than dipping veggies).
1/2 cup balsamic vinegar
1/8 cup cold-pressed olive oil
1 tsp apple cider vinegar
1 tsp coconut aminos
1 clove garlic, minced
big pinch dried oregano
pinch of salt and pepper
2-3 drops NuNaturals liquid stevia
Mix together gently.
After noshing on veggies and a glass of red wine we sat down to holiday movies (Living Thanksgiving tradition!) and dinner. Today I felt so thankful for my wonderful girlfriend who willingly took TWO emergency trips to the grocery store for me, my dad for fixing things in the apartment I didn’t even know were broken, and my roommate for cooking (un-cooking? rawking?) half the food today until I made her hand the kitchen over to me.
We unanimously agreed that this was the most successful Living Thanksgiving yet. While we spent the last two with aching stomachs and a lump of nuts that took forever to make it through our digestive systems, this year we still managed to eat a lot and not suffer from the usual post Thanksgiving dinner coma.
I hope everyone else had a lovely T-Day as well with desserts as delicious as ours. And since it’s now its officially OK to play Holiday music (and apparently sing it too as at the moment I’m falalala-ing with the roomie while trying to type) I’m off to enjoy Lady Gagas newly released wonderfulness.
The countdown has come to an end! I’m feeling excited and nervous about feeding everyone tomorrow, I’ll post an update as to how it goes! I hope everyone has a lovely Thanksgiving and hopefully I was able to inspire some new ideas for your holiday menu, I know I’ve definitely been inspired by other health-minded bloggers, there are so many creative eaters and recipe creators out there!
This recipe can be done with or without alcohol of course, we sampled the spiked version and it was delicious though we’ll probably go sans rum on Thanksgiving day.
1 cup fresh almond milk
1 tsp pure vanilla extract
2-4 Tbsp spiced rum
1 1/2 dropperfuls NuNaturals liquid stevia or 1 1/2 Tbsp agave
1/4 tsp cinnamon
1/4 tsp nutmeg
Whisk together. Thats it!
Happy Thanksgiving Eve!
"Potato" Salad with Dilly Dijon Sauce
Eating raw potatoes is gross (although my dad would disagree) so making a raw potato salad is a bit challenging. I wouldn’t say this has the same comfort-food factor that your average potato salad might. Its got crunch and freshness while the dill is reminiscent of the original. This is the second to last recipe I’ll be posting before the big day, one more treat to come tomorrow, something simple and sweet to bring the countdown to a close.
2 large jicima, peeled and diced
2 ears fresh corn, removed from cob
4 stalks celery, diced
2 red bell peppers, diced
4 green onions, diced
4 ripe avocados
3/4 cup wholegrain dijon mustard
4 cloves fresh garlic, minced
3 lemons, juiced
handful of fresh dill
sea salt, fresh cracked black pepper to taste
red pepper flakes, if desired
Toss the veggies together in a large bowl. In a separate bowl, mash the avocados, mustard, garlic, lemons, and dill until its mixed but slightly chunky. Coat the vegetables with the sauce and season to taste.