Summer freshness at it’s best.
2 small zucchini, ends removed
1/4 cup raw tahini
1 jalapeño, 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.
Hello from my third week in Arizona (oh yes, and Happy St. Patty’s Day. Go eat something green)! Today I was lucky enough to have my feet firmly planted on the ground (airplane-free!) and to connect with a new friend from the detox community!
Meet Renae. Renae and I met over green juice (of course) and had an absolute blast comparing notes on our home colonic units, exchanging stories about being the oddballs in our relationships, discovered we had each been to the same kooky colon hydrotherapist at different points, sharing post-Rose Cleanse thoughts, and were delighted to find we were both going to Natalia Rose’s Advanced Training Course in NYC this Summer! Another highlight was comparing our purse stashes: stevia galore as well as other goodies!
The Combined Stevia Stash
The best news of all: my lady came to visit me this weekend 🙂 I haven’t been able to make it home yet and having her here is absolutely wonderful. She got in around dinner time and I made her a kale/drunken goat cheese/avocado salad (in a bag!) that she nommed on with some Terra Chips. She managed to chew and sing a cute little ditty about “a-salad-in-a-bag-and-my-lovie-for-the-win”. She’s pretty much the cutest ever.
For myself I made a very un-Britney-friendly meal that included seaweed and tahini (two of her not-so-favorites). It was one of the best meals I’ve had since I’ve been here. I called it “Creamy Noodle Sushi” but “Seaweed wrapped in Seaweed with Sauce” would have worked too.
1 package kelp noodles, soaked for an hour
1/2 cup tahini
1 clove garlic, minced
1 Tbsp dijon mustard
juice of one lemon
water to thin
Drain the kelp noodles. Mix together sauce: tahini, garlic, dijon, lemon, and water, thinning to desired consistency. Pour sauce over noodles and wrap in nori sheets. Worth every messy bite.
Dessert was two fun new treats: a small chocolate tart from Hail Merry and a Yogi’s Caramel Bedtime Tea. The tart was yummy but didn’t live up to the hype I’d been hearing. Before we dug in Britney said “I bet this is gonna taste like coconut”. To her, all raw desserts taste like coconut because of the heavy use of coconut oil. She was right but we still ate every bit 🙂
Mac & Kabocheeze
I could have attempted this vegan macaroni and cheese recipe with sweet potato, acorn squash, or many of the other lovely root vegetables out there…but I felt the need to title it “Mac & Kabocheeze” so kabocha squash it was.
1 cup baked and mashed kabocha
1 cup water
1 cup nutritional yeast
juice of 1 lemon
1 Tbsp plus one tsp chili powder
2 tsp cumin
1 tbsp dijon mustard
1 clove garlic
salt and pepper, to taste
1 bag kelp noodles
Soak the kelp noodles in water for an hour (I used to always skip this step but it’s so worth it!). Blend the remaining ingredients in a food processor and pour over noodles. I threw in a few whole kabocha chunks and some avocado which was quite tasty.
One of my favorite gourmet grocery stores was having a close-out sale recently and had the most amazing sale which practically required a shopping spree. I wasn’t about to turn down the normally too-expensive dark chocolates, and herbal teas, along with some great organic marinara and nori sheets for nearly half the price. Evidence of a good time:
Now go buy yourself some kabocha and whip up some vegan comfort nomz. Happy weekend.
2-3 zucchini’s, chopped and baked til soft and dry
1 cup basil
1 clove garlic, chopped
3 oz. sheep pecorino, shredded
2-3 drops stevia
juice of half a lemon
salt and pepper to taste
Place all ingredients into food processor and blend til smooth. You may need to add water for blending. Serve over kelp noodles with cherry tomatoes.