Monthly Archives: July 2013

Creamy Herbed Avocado Sauce

Creamy Herbed Avocado Sauce


1/2 a ripe avocado
1 small zucchini
juice of one lime
2 Tbsp fresh thyme
2 Tbsp fresh rosemary
1 scallion
sliver of jalapeƱo
sea salt
just enough water for blending

Blend until creamy.


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Wheatgrass and The Wedding Dress

I juice fasted for 90 days and somewhere in the middle there, I thought it was a good idea to buy my wedding dress. Now here I am, a couple months after the fast ended and 7-ish weeks from the big day and my dress doesn’t fit. I have to admit, that set me into slight panic mode. Life since the juice feast has been interesting. I’ve struggled to find the high that I was enjoying so thoroughly that last week and seem to have replaced it with food. Really great food! Banana ice cream and creamy salads and whatnot. And I certainly didn’t give up my green juice! But it’s been excessive. Looking back I realize how hard I was trying to control my intake and it just backfired on me. I half-assed my way through a super-green, low-sugar cleanse this month which *really* looked like eating half a jar of coconut butter more often than I’d like to admit. There is a lot I’ve learned about myself and emotional eating that I won’t address today but I will say that just yesterday I made a lot of peace with things. I realized that the only way to not tune out when I was eating was to be extraordinarily present in my life. I bought some cute clothes in a size bigger and had a glorious day realizing that I could listen to my body, not overeat, love myself at any size, and regardless of my size, I still felt healthy and awesome! I could down wheatgrass shots another time. Then today I tried on my dress. Honestly folks, I’ve made peace with the mirror but that dress has to fit! I spent a frivolous amount of money on it and while I’m generally an extremely relaxed bride, I’ve got to buckle down and make this work. It’s cheaper than tailoring it to make it bigger. So. Acknowledging that this is temporary and with no intention of doing this in anything less than a loving and gentle manner, I’m committing the next 45 days to the Wheatgrass and Wedding Dress project. It looks a bit like the following:

all vegan and mostly raw
avoid sugars and starches
rabidly (ummm, I mean peacefully) consume greens and green juice
juices and green drinks during the day, gorgeous green salad at night
break a sweat every day (but not in a punishing manner)
eat mindfully and avoid overeating

It’s been awhile since I’ve done anything purely for the sake of vanity. Usually spirituality, emotions, and cleansing are main or big factors but I won’t lie: this is pretty much just about the dress.


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Raw Vegan Greek Pasta Salad

Raw Vegan Greek Pasta Salad

This was enjoyed in the late afternoon sun on a picnic blanket with my lady šŸ™‚


1 cup macadamia nuts
3 lemons
1 tsp fresh thyme
1 sliver jalapeƱo
1 scallion
3 small zucchinis
handful raw greek olives, pitted
half cup sun dried tomatoes, soaked for an hour
2 cloves garlic, minced
handful baby arugula
1/2 cup basil, chopped
sea salt
freshly cracked peper
a drizzle of cold-pressed olive oil (optional)

Place macadamia nuts, juice of one lemon, jalapeno, and scallion in a food processor and process until mostly smooth. Dehydrate at 118 for 4-5 hours. Spiralize zucchini in spiralizer. Toss zucchini noodles with juice of 2 lemons, olives, sun dried tomatoes, garlic, arugula, basil, and macadamia “feta” with sea salt and pepper to taste.

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Kale Salad Simplicity

The Simplest Kale Salad of All Time

The simplest kale salad of all time. For an even easier version, use pre-made guacamole instead of avocado.


1 head of kale

2 ripe avocados

1 ear of raw corn, kernels removed

1 cup of your favorite organic salsa

Remove kale stems and chop leaves into bite sized pieces. Massage kale leaves with avocado until wilted. Top with salsa and optional corn and toss until coated thoroughly.

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Zucchini Rolls with Curried Hummus Kelp Noodles, Sprouts, and Rainbow Peppers

zucchini rolls with curried hummus kelp noodles, sprouts, and rainbow peppers

Summer freshness at it’s best.


2 small zucchini, ends removed
1/4 cup raw tahini
1 jalapeƱo, stem and seeds removed
1 Tbsp curry powder
juice of 1 lemon
sea salt to taste
2 cloves garlic
handful of cilantro
red, yellow, and orange bell pepper slices
your favorite sprouts
1/2 bag kelp noodles

Use a mandoline to make thin, lengthwise slices of one zucchini. Combine tahini, jalapeno, curry, lemon, cilantro and garlic in food processor or blender and blend until creamy. Add salt to taste. Coat kelp noodles in hummus. Lay zucchini strips down across a couple of large plates, overlapping each other. Place a row of peppers, a row of sprouts, and a row of kelp noodles in the opposite direction of the zucchini and roll up like sushi. Cut into bite size pieces. Make a double batch of the dressing if you want more for dipping.


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Smoky Italian Layered Salad

Extremely Green Lasagna

This is the freshest, greenest, raw lasagna lookalike you’ll ever eat.


1 zucchini

Warm and Chunky Tomato Sauce:

16 oz cherry tomatoes
8 oz roasted tomatoes
2 cloves garlic
handful fresh basil
handful raw black olives

Spicy Avocado Cream:

2 avocados
pinch of spirulina
juice of 1-2 lemons
2 Tbsp fresh thyme
1 green onion
1/2 a jalapeƱo (with or without seeds)

Herbed Cauliflower Crumble:

1/4 head cauliflower
2 Tbsp fresh oregano
big pinch smoked sea salt or mesquite powder
handful of micro greens

Turn oven to 400. Place tomatoes in a baking pan and let shrivel slightly while the other layers are being created. Remove stems from zucchini and slice thinly, lengthwise on a mandoline. Blend avocados, spirulina, lemon juice, thyme, green onion and jalapeno until creamy. Place avocado cream in a separate bowl. Clean food processor. Place cauliflower in food processor and pulse until crumbly. Add microgreens, oregano, and sea salt or mesquite. Pulse together until well combined. Pour into another dish. Remove tomatoes from oven, place in food processor and pulse together with garlic, basil and olives. Layer zucchini noodles with each sauce/crumble (noodle, tomato sauce, noodle, avocado sauce, noodle, cauliflower crumble, noodle, etc) until everything is gone.

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Raw Vegan Cookie Dough

I’ve been doing the Extremely Green Detox with Natalia Rose which means no sugars, starches, or even STEVIA! I’m loving how my tastebuds are picking up subtle sweetness and this has been my go-to dessert most nights.

cookie dough


Fresh coconut butter (coconut shreds blended in the food processor until creamy)
cacao nibs
a pinch of sea salt


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