Day 111

Homemade Chunky Marinara with Fresh Mushrooms, Zucchini, and Spinach ....over Quinoa pasta

Homemade Organic Marinara

1 large zucchini sliced

1 small container fresh mushrooms, chopped

2 handfuls fresh Organic spinach

1 large onion, chopped

2 heads garlic, smashed

1 small bunch parsley chopped

1 can organic tomoto paste

1 Large can organic whole tomatoes

1 Large can Organic tomato puree

3 fresh tomatoes, chopped

olive oil for sauteeing

3 Tbsp. fresh basil chopped

2 Tbsp. Oregano

salt and pepper to taste

2 tsp. Agave

sauted onions, garlic, zucchini, and mushrooms in a heavy bottomed saucepan for several minutes, add garlic

and saute for another 3 minutes or so. Add tomato paste and spices and cook for a couple of miutes, add remaining ingredients,  except parsley and spinach and cook down for 1 hour, stirring occastionally. Add spinach for last 10

minutes of cooking and add parsley once removed from heat.

Day 104

Organic Lemon, Vegan-Raw Macaroons!

Today's Misison. Lemon Macaroons! Raw Vegan and Refined sugar Free!--- Accomplished.. Delicious, light, and Lemony!

All Ingredients Organic and Raw

Unsweetned Coconut

Almond Flour

Coconut Butter

Coconut Oil

Agave

Ginger Powder

Lemon Oil

Himalayan Salt

Day 103

Raw Vegan Coconut Macaroons

Here is my attempt at re-creating the delicious Coconut Macaroons from Emmy's Organics.

I nailed it on the first go...I may even like these better..These are much softer.

The trick here is: No Egg whites and No Refined Sugar...They're also Raw and 100% Organic!

Tomorrow I will conquer the Lemon Macaroon!

Ingredients

Raw Organic Cocoa Powsder

Raw Unsweetened Organic Coconut

Raw Blue Agave

Organic Almond Flour

Organic Raw Coconut Butter

Organic Raw Coconut Oil

Himilayan Salt

Organic Vanilla

I am still in the process of standardizing the recipe, so no quantities at this point in the game

Day 103

Daily Juicing!

This is what my daily juicing looks like!

Before & After

Day 99

Easter "Egg" Salad

 ( Eggless  & Vegan, of Course!)

Longing for the taste of boiled eggs on this Easter Sunday, here is my version of an Eggless Egg Salad!

1 Block of Silken Firm Tofu

1 celery stalk, small dice

1/4 onion, small dice

3 springs of fresh parsley, chopped

1 Tbsp Dijon Mustard

1/2 tsp Raw apple Cider Vinegar

1/4 tsp fresh ground cumin

1/8 tsp. Black Salt

1/4 tsp. Tumeric

2 Tbsp. Veganaise

1/8 tsp Hot Paprika

salt and pepper to taste

Drain tofu and chop into squares, add all remaining ingredients and mix well. Serve on sproated grain bread!

Day 98

Raw Vegan Fig and Date Bars

8 Black Mission Figs

5 Majool Dates

1/2 cup Raw Cashews

1/8 tsp. Sea Salt

2 Tbsp Raw Cacoa Nibs

2 Tbsp. Raw unsweetened Coconut

2 tsp. Agave syrup

Place all ingredients in food processer and chop and blend.

Shape into bars or roll into balls. Roll in raw unsweetend Coconut or in raw cocoa powder ,,,if u like

Day 95

Butternut Squash & Rainbow Quinoa Pilaf

-2 teaspoons coconut oil
 -1 small red onion, chopped
 -4 clove garlic, minced
 -1 bay leaf
 -2 cup Organic veggie stock
 -1 cup rainbow quinoa
 -1 butternut squash cubed and steamed
 -2 carrots, chopped and steamed with squash
 -1 small org. zucchini-chopped and steamed with other veggies
combine
 -2 teaspoon mustard
 -2tablespoon apple cider vinegar
 -Salt and pepper to taste
 -1/4 tsp chili powder
________________________
 -3 tablespoon chopped parsley

Heat oil add onion, garlic and bay leaf and cook until softened. about 3-4 minutes. Add veggie stock and bring up to a boil.

Add quinoa, return to a boil and cover and simmer for about 10-12 minutes or until all the water has been absorbed. Fluff with a fork and adjust with salt and pepper.

Meanwhile,  combine remaining ingredients except parlsey. Heat small pan and cook these ingredients for a few minutes until thick and mustard has smoothed out.
pour over steamed veggies. When quinoa is finished fluff with a fork and toss with veggetable mixture and top with parsley

Day 94

Pad Kee Mao...a.k.a  Drunken Noodles

2 tablespoons coconut oil
1/2 package rice noodles-cooked and set aside

1 small head broccoli seperated into floredts

2 large carrots

1 small red onion sliced

1/2 organic zucchini sliced

1/2 small head cauliflower

2 tablespoons chopped garlic
1 tablespoon smashed small thai chilies
1 tsp red chili paste

12-15 basil leaves chopped

2 tbsp. thai basil

Combine the remaining ingredients

1 1/2 tablespoons vegan oyster sauce
1 teaspoon black soy sauce
1 1/2 teaspoons golden mountain soy sauce
2 teaspoons agave

about 4 tablespoons water
1/4 teaspoon vinegar
Directions

Separate the noodles by peeling them apart one at a time. Set aside.
Steam your vegetable until aldente and get remaining ingredients togethether. Heat oil and fry onion then add garlic and keep stirring so it doesn’t burn.
When the garlic turns light brown, chili paste, chili's add the veggies . Keep stirring and cook until finished, about a minute. You may need to add a few tablespoons of water to help things not stick.
 Add the basil.   After frying for a minute or two, add the remaining combined ingredients. Stir well to mix.

Another attempt with Faux "meat"

Open face Barbequed "Pork" Sandwich with Homemade Coleslaw

As you know, I'm no fan of faux meat and meat substitutes, but I thought I'd give this one a chance..and what a surprise! Gardein's Pulled "pork" was pretty close to the real thing, although a little on the sweet side...   I prefer whole plant foods however, for something completely different, give it a try.

(gardein™ is a wholesome range of tasty plant-based foods with a meaty texture. it’s made from soy, wheat and pea proteins, vegetables and ancient grains (quinoa, amaranth, millet and kamut®).

Quick Coleslaw

1/4 head small cabbage sliced thinly

1/2 large carrot shredded

1 Tbsp. Raw applecide vinegar

1 tsp. Raw agave

salt and pepper to taste

pinch of cayenne pepper

Mix all ingredients together.. and enjoy... best if made ahead and flavors have time to meld.