Mexican Bur-raw-tos

The internship I did this past Fall really took my healthy cooking skills to the next level. I thought I knew a lot before heading off to Toronto, but when I came back, I was a whole new plant-based, chocolate-y raw, business savvy woman. A little trick I learned along the way was using walnuts in replace of ground beef…

Why Walnuts?

  • walnuts are a good source of monounsaturated fats which promote cardiovascular health and lower cholesterol
  • they are rich in Omega 3 (high in ALA which is the pre-cursor to EPA & DHA), providing anti-inflammatory benefits
  • excellent source of phytonutrients and powerful antioxidant activity
  • concentrated source of the sleep-promoting amino acid l-tryptophan

When you grind walnuts they resemble the meaty texture of ground beef, without all the saturated animal fats. Spice them up however you like, whether it be parsley and basil for spaghetti and walnut balls or chili powder and cumin for a raw home style chili.

But for me, nothing beats authentic Mexican food. Except for this recipe 😉 Take out the freaky hormonal ground meat and the salty melted cheese and you’ve got yourself some raw burritos.

Raw Burritos

Ground Walnut Meat

1 1/2 cup walnuts, soaked

1/2 onion, chopped

2 tbsp cilantro, minced

2 clove garlic, minced

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp chili powder

1/2 tsp paprika

1/2 tsp cumin

1/2 tsp cayenne pepper

1/2 tsp sea salt

Directions

– rinse soaked walnuts and pulse in food processor until crumbly in texture.

– add all other ingredients and pulse until well mixed, scrape sides a couple of times.

8 collard leaves

Toppings

1 cup fresh pico de gallo (diced tomatoes, onion, garlic, cilantro, lime, s&p)

1/2 cup sour cream, which is my red pepper mayo minus the red pepper

1 small avocado, sliced

Directions

– wash collard leaves, scoop walnut meat onto each leaf and top with pico de gallo, sour cream, and avocado. Roll up and munch.

Juicing Without A Juicer

There has been so much interest in my Flexi Juice Cleanse Services! I just sort of started it for fun but now I think I am going to need an industrial sized juicer soon. Is it humanly possible to make 116 juices in one day? That is my goal for Monday. But until then let’s think back to when I didn’t own a juicer (or a vitamix)…

How to juice WITHOUT a juicer.

Equipment

– blender

nut sack or mesh bag or nylon sock

– large bowl

– large bowl

– straw (preferably glass)

1. Put all your veggies in a blender and add about 1 cup of water.

2. Puree that baby for about 2 minutes until it is nice and liquified.

3. Pour mixture into your nut sack over large bowl.

4. Milk that puppy dry.

Use the leftover pulp in homemade muffins, crackers, and dips!

5. Pour juice into glass and slurp it back with your glass straw.

Green Juice

Veggies: kale, spinach, celery, cucumber, parsley, aloe, apple, pear, lemon, ginger

1 cup water

If you want to do a raw juice cleanse without any of the work send me an email/tweet for more info! Stay tuned for my post next week on all the reasons why you have to do my juice cleanse. Have a great weekend everyone and remember stay flexi!

Curing Hangovers With Artichokes

Artichokes are one of those fancy vegetables that looks really pretty  but you have no idea what to do with it. I didn’t even know that this was an artichoke until about a year ago…(I always thought they came in those tiny little jars packed in oil).

But since going Flexi, I always am choosing the fresh over the packaged. So bundled little bulb looking things – bring it on!

I had to do some research about how to tackle these prickly little monsters, and let me tell you it ain’t easy! But the end product is soooooo worth it.

Steps to making artichokes edible

  1. Cut off all the prickly tips around the artichoke.
  2. Pry it open by pulling all the leaves back.
  3. Scoop out the furry scary hairy centre (this is the artichoke heart)
  4. Drizzle with lemon so it doesn’t go brown.
  5. Boil or steam for 30-40 min.

Artichokes are  a vegetable that should be included more often in everyone’s diet. They are a great source of fiber and aid in digestion. Artichokes are also high in the antioxidant silymarin, which is SO important for cleansing of the liver (think milk thistle). And you know me, I’m all about cleansing! Oh and by the way, cleansing of the liver = hangover cure. So try making these stuffed artichokes at your next dinner party and you will be curing the hangover before it even starts 🙂

Stuffed Artichokes

2-3 cooked artichokes

1 clove garlic, minced

1 small onion, diced

1 cup quinoa, cooked

1 1/2 cup spinach

1/3 cup walnuts, chopped

1 tbsp nutritional yeast

2 tbsp olive oil

2 tbsp tamari

1/4 cup bread crumbs (gluten free if you wish)

any left over white wine

Directions

– preheat oven to 375 degrees. Heat olive oil in a large pan. Add garlic and onion and sautee for 5 min.

– add all other ingredients and sautee (except bread crumbs and wine) until spinach is cooked.

– place artichokes in 9×9 baking pan, and add 1/4 cup water tot he bottom of pan. Divide quinoa mixture evenly among the artichokes, stuffing the centres and in between the leaves.

– sprinkle with bread crumbs and drizzle of white wine.

– bake for 30 min, then broil for 3 min.

Serve as an appetizer if artichokes are small, or a main.

This Is Why They Invented Onion Goggles

WARNING: DON”T WEAR MAKEUP WHEN MAKING THIS AND LEAVE THE HOUSE FOR THE DAY

When I was away doing my internship I really got intrigued by the idea of raw food. Not that I think I could ever live on a raw diet (I like cooked foods too much, too much time, I like food too much, too much time…), nor do I think anyone should necessarily, but the idea that you can take any staple dish and recreate it into a raw one was so fascinating to me. I’m talking about ANYTHING, you name it. Burritos, spaghetti and meatballs, bacon, cheesecake. I give total kudos to all raw chefs out there – you rawck my world.

When my mom came to visit me, we went to a raw restaurant for dinner where we were introduced to onion bread. Now my mom and I are big carb eaters, so the thought that we could eat bread that was raw and had no flours in it once again rawcked our world. We literally went out a bought a dehydrator the next day.

So apparently onion bread is famous in the raw community, but it’s my goal to make it famous in all communities. I really do think that I could live off of this stuff for the rest of my life. It’s like literally having your cake and eating it too, but with bread. Not only is it the most delicious thing one could ever eat, but it is loaded with omega 3 and 6 and like the name says, it is full of onions (detox party in my mouth). Now like I mentioned above, making this bread will make you cry (tears of joy obviously). So if you don’t have a pair of onion goggles, I suggest that you get some. Unfortunately I left mine back where I was doing my internship. But even lack of onion goggles will not stop me from making this stuff. It’s that good.

Famous Raw Onion Bread

1 cup sunflower seeds

1 cup ground flax

3 large onions

1/4 cup olive oil

3 tbsp tamari

Directions:

– in a food processor, process the sunflower seeds until fully ground. Transfer to large bowl

– using the grating blade of your processor, grate 2 of the onions. Transfer onions to the large bowl

– using the S blade of your processor, slice the remaining onion and transfer to the large bowl.

– add the ground flax, oil, and tamari. Mix everything really well.

– spread the mixture on your dehydrating sheets (should be 1/2″ – 3/4″ thick)

– dehydrate for 8-10 hours, flipping once.

*put parchment paper on top of your teflex sheets so you don’t ruin them with stinky onion. Nobody like raw cookies that taste like onions!

You don’t need a dehydrator to make this, you can bake it in the oven on a low, low temperature too. Obviously this doesn’t make it raw anymore, but it’s one step at a time. You know I like keepin’ it flexi around here.


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