More evidence of my sunbutter love affair…
1 1/2 cups nut milk
2 Tbsp unsweetened sunbutter
2 Tbsp cocoa powder
1 tray of ice cubes
4-6 leaves of romaine or a big handful of spinach
2 dropperfuls of NuNaturlas Vanilla Stevia
Blend until smooth and frothy.
A delicious cousin of the Sunbutter Stir Fry…
1 cup mushrooms, sliced
1 cup green beans, halved and stemmed
2 cups broccoli
1 white onion, chopped
2 cups cherry tomatoes, halved
1/2 cup almond milk
1/2 cup unsweetened sunbutter
small handful fresh sage
small handful fresh thyme
salt, pepper, and stevia to taste
Preheat oven to 400. Melt sunbutter and almond milk together and toss with veggies, herbs and spices. Pour into a baking dish and bake for 45 minutes, covered with tin foil.
These creamy-delicious veggies were mentioned on my last “What I Ate Wednesday“. They made the perfect salad topper, no dressing needed!
1 lb brussel sprouts
4 Tbsp Sunbutter
4 Tbsp Nama Shoyu
pinch red pepper flakes
2 droppers NuNaturals stevia
Preheat oven to 400. Mix sauce ingredients and coat brussel sprouts. Place on a baking sheet and bake for 30-40 minutes.
The return of “What I Ate Wednesday”! I didn’t take pictures of all the liquids I drank today but it’s been quite hot so there was a significant amount of water and herbal tea outside of what you see here.
Rooibos Superfruit tea hot chocolate (steeped the teabags and added raw cacao and stevia).
Cinnamon Ginger Green Juice with a little cayenne. I’ve really been loving cayenne in my juices lately.
A bag of carrots, a sliver of avocado, and a little bag of black olives for lunch.
Dinner was a huge salad of romaine, raw corn, green onions, garlic, cherry tomatoes and brussel sprouts baked in sunbutter, stevia and coconut aminos.
A rare non-chocolate bar dessert, Coconut Secret’s coconut bar.
Sweet Potato Croutons
Now that the cleanse is over and I’m full swing back into “normal” life, I thought I’d share what life looks like post-cleanse:
It looks pretty much exactly the same.
Except for a couple glasses of wine, I’ve done nothing differently. While I’m not interested in adding any density to my day (juicing ’til dinner is so working right now), a little variety might be in order pretty soon here. Sunbutter Stir Fry– here I come!
A couple other things to look forward to:
1. A sweet treat for Valentines Day: Molten Chocolate Beet Cupcakes. Stay tuned for the yumminess.
2. I just registered for Natalia Rose’s Advanced Detox Certification Training and could not be more excited. It isn’t until June, I just couldn’t wait to share!
And finally…the food!
These are the perfect salad topper for a delicious bowl of greens and avocado.
1 sweet potato
1 Tbsp organic butter or coconut oil
1 tsp dried sage
sea salt, pepper, stevia, and red pepper flakes
Preheat oven to 450. Dice sweet potato into crouton size bites. Melt butter or oil and toss with sweet potatoes and spices. Bake for 15 to 20 minutes.
P.S. Speaking of the SunButter Stir Fry– I submitted a version of it to the SunButter folks and it’s now up on their website!
Sunbutter Stir Fry is not pretty. Sunbutter Stir Fry is, however, delicious. I could not seem to get an attractive shot of this dish but WOW was it amazing. There is somewhat of a Sunbutter obsession going on in this household (Dark Chocolate Sunbutter Cups anyone?) and I discovered that it makes an even better “peanut sauce” than peanut sauce! You can get the unsweetened version and sweeten with stevia if you would like but I used the regular kind for this recipe.
4 cups stir fry veggies (I used baby carrots, broccoli, snap peas, mushrooms, bamboo shoots, zucchini, and water chestnuts)
1/4-1/2 cup nama shoyu (or soy sauce of choice)
1/4-1/2 cup sunbutter
red pepper flakes
2 cloves minced raw garlic
Heat a bit of coconut oil over medium high in a large pan and add veggies, stirring for about five minutes. Add the nama shoyu and sunbutter until you get to your desired sauce consistency. Cook a few minutes longer in the sauce. Sprinkle in a pinch of red pepper flakes and some minced fresh garlic.
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