Last week I got this book in the mail:
I love Kris Carr’s blog, Crazy Sexy Life (“a super disco of health, spiritual wealth, and happiness!”), and I simply could not pass on the book when I saw the subtitle (I love both veggies AND living like I mean it). I read most of it during the snow event of last week, and am currently on day 4 of the “21-Day Adventure Cleanse.”
Here’s the gist: avoid meat, dairy, sugar, caffeine, and gluten. Aim for mostly alkalizing foods, exercise, and meditate. Yeah, it sounds hard…but she made the brilliant decision to call it an “adventure cleanse”–who wants to pass up an adventure? And I must say—after 4 days I feel pretty fantastic. I am practically high on vegetables. The worst part, however, has been giving up my beloved Diet Coke.
My nephew painted this for me, if that’s any indication of my long-standing devotion to this particular beverage. But…I’ve heard plenty of not-so-nice things about aspartame, so I think it’s good for me to cut it out for awhile.
The best part is that you’re supposed to meditate every morning. I wake up, brush my teeth, sit on the floor, and think happy thoughts for 15 minutes. The second-best part: lots of experimenting with weird stuff in the kitchen!
On the top left: collard greens. I had never seen these in their natural form before…just chopped up and stewed with a ham hock or something. As it turns out, you can make wraps out of them—see this link to Choosing Raw for a nifty tutorial! My first attempt tasted a little….leafy for my liking, but on the second try I steamed the leaf for just a couple of minutes (my cheap-o steamer apparatus is top right), and it was much more palatable and pliable.
Today, in an effort to jazz up the giant bowl of vegetables I was supposed to eat for lunch, I made some crazy sexy cauliflower salad. I made it into a sort of “cauliflower rice” using my beloved food processor, added some other finely chopped veggies, and then made the most DELISH dressing from raw cashews in my blender. If you’re not sold on the cauliflower concept, at least try the dressing—I kind of wanted to do a cartwheel when I tasted it. (But that might just be my salad high talking.)
Cauliflower “Rice” Salad
1 small head of cauliflower, cut into florets and pulsed in a food processor until it resembles rice
1 red bell pepper, finely diced
2 scallions, halved lengthwise and sliced thin
Dressing: 1/2 c. raw cashews, juice of 1/2 a lemon, 1 clove of garlic, 1/4 c. warm water, 2 tbsp olive oil, and salt and pepper to taste
Combine the vegetables in a large mixing bowl. Add all of the dressing ingredients except the olive oil to your blender. Turn on the blender and slowly stream in the olive oil through the hole in the lid. Check for consistency and add more oil or warm water if you’d like it to be thinner. Add the dressing to the veggies and stir to coat.
Note: I would probably just go ahead and make a double batch of the dressing—it would be great as a dip or on lots of other salad combos.
Finally, perhaps you were a little confused by this photo above:
Well, last night I wanted some chocolate. Correction—I might have gone into a murderous rage if I had to eat one more vegetable and I wanted chocolate RIGHT THEN AND THERE. Fortunately, there’s a recipe in the back of the book for “Chocomole.” I know, I know, it sounds weird, but don’t knock it ‘til you’ve tried it, people! Scoop the flesh of one avocado into your food processor (or blender), add a couple tablespoons of cocoa powder and a healthy drizzle of agave nectar, and turn it on. You may want a little water to thin it out, and you’ll need to taste to see if you want more sweetener. It tastes just like chocolate pudding! OK, maybe not just like chocolate pudding, but it’s not bad.
Must go read for class now. I have to get up early and meditate. Until next time, fair friends!