Up until now I’ve always used carrots to make very sweet juices, adding cocoa powder, maple, or cinnamon to suit my mood. This unique combo was like nothing I’d ever had before and while not being overly sweet, still felt festive. Britney suggests adding some gin for a Fall cocktail!
1 lb carrots
1 small handful fresh sage
Run ingredients through juicer.
Filed under Juice, Recipes
Last year’s Vegan Month of Food was when I really started blogging regularly so it’s a special memory. Not so special memories from that time included trying out foods and recipes I wouldn’t have normally eaten because they had the “vegan” label and I was curious how my body would react. I learned that (and I really probably knew better) tofu, processed/packaged vegan treats, and too many vegan baked items were NOT friendly to my body which appreciates very simple foods. Overall though I had a great time and am looking forward to some more vegan creativity to kick off Autumn. Here are a few favorites that came from my kitchen during Vegan MoFo 2011:
Spiced Avocado over Veggies and Romaine
Sweet Potato Tacos with Smoky Cilantro Veggies and Guacamole Cream
Pumpkin Pie Kombucha
Asian Inspired Slaw with Wasabi Peas and Miso Dressing
Sweet Potater Tots with Creamy Cumin Guac
So a month ago I excitedly (and rather last minute) embarked on a month of veganism for the Vegan Mofo or Vegan Month of Food. This was quite a stretch for a girl who eats goat cheese at nearly every other meal. I do have to admit to a deviation on a very long day stuck at the airport (I could only eat so much trail mix…) but for the most part I stuck with it.
Thoughts after a month…I definitely had a lot of reminders why I love to eat the way I do. A couple of weeks in I was getting pretty avocadoed out and started venturing into grain/nut/sweets territory. I tried tofu once for the first time in years and had such a painful reaction to it that it will probably be my last time. I’ve also had more sweets than usual embarking on The Chocolate Covered Katie Challenge. While its been fun changing up my routine in the kitchen, my body has not appreciated the changes:
I’ve been reminded this month that I don’t do grains with regularity (even though I’ve used almost exclusively spelt and buckwheat) if I don’t want to feel tired and heavy.
I keep my sugar content low or I get puffy and start breaking out (I’ve seen more breakouts this month than probably ever…).
I combine food properly or I get bloated and have heartburn (so gross and not even a little bit fun…).
I don’t drink coffee with regularity as I end up feeling depressed and dependent on it. I DO drink fresh vegetable juice every day because it turns me into a superhero (ok, thats cheesy. I do feel awfully good though).
As I’ve stated before, I do think its possible to be extremely healthy on a vegan diet and if I did some tweaking I’m sure I could do it. However, thats not my desire. I feel physically and emotionally satisfied with a bit of well sourced, quality animal products (mostly the cheese of the goat as previously discussed :)) to round out my veggie-centric meals.
I’m carrying on with the CCK challenge, trying these here and there and feeding the lovely and eager-to-taste-test people in my life. So far I’ve got about 50-something down and will squeeze in the rest before New Years!
CCK's Strawberry Thickshake. I downed this. Nom.
As I mentioned yesterday, I’m listening in on the PHDetox calls from Natalia Rose and Entheos. So far it’s all material I’m very familiar with but still a great refresher. I don’t know if I’ve ever stated here how much the books by Natalia Rose have changed my life. Applying the principles I’ve learned in them has allowed me to enjoy my body in a way I never had and more than that, appreciate having this human experience in a way I didn’t know was possible. I’m not always at the top of my game but I’m learning to adapt what I know about living well with my ever-changing day-to-day life. These days I really feel it when I’m living in a less than “life-generating” (as Natalia would say) way. I’d like to speak more about this in the future as I often feel like I hold back so much of my personal experience that could possibly benefit others.
My favorite thought from today’s class was this: There are ways to live that are life-generating and ways to live that are life deteriorating. Foods that are actually meant for the human body will help contribute to a life experience that is far more enjoyable than the standard way of living.
More to come, thanks for reading, I’d love to hear from anyone else taking the course!
We have Endangered Species organic chocolates for the kiddies, Inside Out Chocolate Pumpkin Cookies, and a very angry cat.
Coming up on The Vegetable Centric Kitchen:
1. Thoughts on the Vegan Mofo and an update on the Chocolate Covered Katie Challenge.
3. How to make homemade kombucha.
4. Snippets from the PHDetox, an 8 hour course with Natalia Rose. Below is a great video introducing the course:
…and because no post here would be complete without veggies…
What? No Kale?? Ummm...it's a Fudge Baby Salad...
I’ve been looking forward to today’s post for several weeks now. As I’ve been hinting at for the last couple of posts, I’ve developed a little blog crush on a vegan dessert blog, Chocolate Covered Katie
. So much so that I’ve decided all of her recipes must be re-created in my kitchen.
The Vegetable Centric Kitchen is finding its sweet side 🙂
So here’s the plan: All recipes currently posted, along with anything that shows up between now and New Years 2012 will be attempted…did I mention there are over a hundred? Did I also mention that this busy and talented blogger updates frequently? I think I’m up for the challenge.
I’ll be posting as many pictures of my foodie adventures as possible along with veggie packed goodness as usual, which brings me to my next challenge! As I was perusing my favorite blogs this morning, I came across The Sunny Life’s post on The Vegan Month of Food (or VeganMofo). I admit, I find the task of giving up goat cheese for a month daunting. However, having spent a couple of my high school years as a soy milk/plastic meats/if-it-has-a-vegan-label-its-healthy vegan, I’m excited to experiment with a healthier, real-food-from-the-ground approach.
A couple of other notes: I’m planning on posting heaps of food porn in the coming months. I don’t expect my dear roommate/photographer to be able to keep up with my kitchen craziness so you may be getting a large dose of my less than fantastic photography skills.
Also, although all of CCK’s recipes will make an appearance during the challenge, I myself will not likely be partaking in each one. One of the things that I love about these desserts is the option to use stevia, or bake with flours such as quinoa or buckwheat if I choose. Recipes with a tofu base or that are have complicated food combinations (for MY particular digestive system that is) will be force fed to unwilling victims…or gobbled down happily by my roommate/girlfriend/coworkers etc.
I’m excited to share all of this sweet filled vegan loveliness, wish me luck on a month without goat cheese!