Raw Zucchini Pasta Alfredo

Hello bloggers!! 

I'm super excited to leave you with a simple and super delicious raw dish for the weekend!! I have had requests for my family dinner - Mexican night, and I assure you, this is coming! I will hopefully get a chance to post it early next week - before I fly off to the States for 3 weeks!! 

This weekend I'm off to see Jersey Boys with my sweetheart...

Enjoy your weekend with the ones you love and enjoy this beautiful dish!! <3

Raw Zucchini Pasta Alfredo

3 Zucchini, spiralized
Fresh Basil, to tasteMini Tomatoes, halved

Sauce:

2.5 C Cashews
1 T Lemon Juice
3 Cloves Garlic
1 t Fresh Thyme
1 t Sea Salt

Addition:
Garlic Salt
Red Pepper Flakes
Nutritional Yeast
Black Pepper

Sauce:

Blend everything until a creamy sauce is formed.

Assembly:

Toss zucchini noodles, fresh basil, and mini tomatoes with sauce and dig in!

♥ LOVE BEC ♥  

XXX

Vegetable Curry with Cinnamon Saffron Brown Rice

This is such a great hearty wintery meal, I usually make this so often in winter that by the time summer rolls around, I'm so sick of curry. But I suppose that means it's amazing... :)


I wanted to do something different this time, rather than making just plain brown rice. So I decided to make saffron rice, and to jazz it up even more, I added a cinnamon quill... Ohh my YUMM!! It just brought this whole meal to another level completely!!


I know that not everyone will be able to use the exact same curry paste and garam masala as I do, because Mrs Flannery's Organic Grocers are only in QLD. However, for those of you who live in QLD, please please, do yourself a favour and purchase the garam masala which comes in a flat, rectangle cardboard packet. The curry paste i use actually comes as a powder. The brand is MYO Curries, and they come in little coloured paper triangle packets. The plain curry one to use is in the green packet. All you need to do is mix the needed powder with a little water to turn it into a paste.

Vegetable Curry with Cinnamon Saffron Brown Rice


1 large onion, diced
2 cloves garlic, crushed
2 carrots
1/2 large sweet potato (you can use 2 normal potatoes if you wish)
¼ cauliflower
2 large field mushrooms
1 tablespoon curry paste (if not using the paste I suggest above, please check labels to ensure it is vegan)
1 tsp garam masala
1 can tomatoes
1 cup water
1 tsp vegetable stock powder
½ cup frozen peas
Large handful of chopped fresh coriander

Chop vegetable into large chunks.
In a large saucepan fry onion until soft. Add garlic and cook for a further 30 seconds.
Add the carrots, potatoes, cauliflower and mushrooms and continue to cook for about 2 minutes.
Add the curry paste and garam masala and continue to cook while stirring for a further minute.
Add the tinned tomatoes, water and stock powder and bring to a boil.
Lower heat and cook on a low simmer, stirring occasionally, for approximately 45 minutes.
Stir through the frozen peas and leave for a further 5 minutes.
When you are ready to serve stir through the fresh coriander, leaving a little for a garnish.


While the curry simmers for 45 minutes, make the rice.


Cinnamon Saffron Brown Rice


2 cups water
1/2 cup chopped onion
1 cinnamon quill
1/8 tsp saffron threads, crushed
1 cup brown rice


Combine the first 4 ingredients in a medium saucepan, bring to the boil. Stir in rice. Reduce heat, cover and simmer for 25 minutes or until liquid is absorbed and rice is tender. Discard cinnamon quill and any unabsorbed water. Fluff with a fork and serve immediately.

♥ LOVE BEC ♥  

XXX

Breakfast Scrambled Tofu

Being in 10 degree C weather does have its perks... It's great snuggle weather, and I crave hot hearty healthy food... I still try to keep my diet at, at least 50-70% raw, which is not as hard as it might seem, even in the cold. However, there's nothing better than cooking something hot to warm you up! I have seen scrambled tofu recipes on hundreds of different vegan websites, blogs, books etc, so I decided to give it a go myself. I stuck with the basics that most recipes use, and just jazzed it up myself a little and served it with my favourite things to eat with a hot breakfast.

This is super easy to make, full of protein and good fats, and while I don't condone a carbohydrate-free diet, I rarely eat bread, so I have made this breaky (grain) carb free. However feel free to serve with a slice of wholegrain/dark rye bread.

Scrambled Tofu

200g firm tofu, crumbled
2 spring onions, finely sliced
2 tsp tamari
2 tsp savoury yeast flakes
½ tsp turmeric
2-3 tbsp water
Chopped fresh parsley and/or chives to garnish
Freshly ground pepper

Celtic/Himalayan pink salt
Coconut/Extra virgin olive oil

Portobello mushroom, stem removed

3 Asparagus stems

1/4 tomato, cut into wedges

1/4 avocado, sliced

Heat a little oil in a frying pan. Place mushroom and a little water in pan and cover. Turn mushrooms when it starts to soften. Cover and cook until soft all the way through. Remove from pan. 

Add a little more oil (if required) fry spring onions and tofu for a minute or two.

Add tamari, yeast flakes, turmeric and water to pan and fry for a further minute. 

Add tomato wedges and asparagus to the pan and cook until slightly softened and browned.
Remove pan from heat and stir the fresh herbs through tofu. Add cracked black pepper and celtic salt to taste.

Serve tofu in the portobello mushroom, arrange other items around it and enjoy the delicious flavours!!

♥ LOVE BEC ♥  

XXX

Scrambled Tofu and Kale with Sweet Potato Fries

Oh my gosh.... I can't believe how long it has been since I've been active on my blog!!


I'm sorry my friends... I have had  A LOT going on... A few large shifts and changes in my life, but all for the greater good and I am going to make more of an effort to post more regularly.


So... last week I was in 30 degree heat that was Darwin. It was incredible to escape the cold and have a nice little tropical getaway. However now, I am sitting in my uggs, winter woolies, cosy dressing gown, in my girlfriend's living room of Melbourne city! Yes I've gone from 30 degree heat to 10 degree cold!!! As awful as it sounds, I LOVE this city and am excited to be here!!


Right now it's half time of State of Origin and while I sat through the first half, eating my delicious scrambled tofu and kale, I thought, why haven't I put this up yet... So hurriedly I am doing this post before getting back to the second half.


This meal is super delicious and really simple to make. It doesn't require a lot of ingredients, but it bursts with delicious flavours. I got this from Susan at FatFree Vegan... She is incredible!! 

Scrambled Tofu and Kale with Sweet Potato Fries


1 red bell pepper, diced
220g mushrooms, sliced
2 cloves garlic, minced
400g tofu, firm or extra-firm, crumbled
1 1/2 tsp smoked paprika
1 tsp ground cumin
1 tsp celtic salt
1/4 tsp tumeric
1 bunch kale, stems removed and leaves thinly sliced (about 340g)
1/4 cup nutritional yeast
additional salt and pepper to taste


Heat a deep, non-stick skillet or wok over medium-high heat. When it’s hot, add the red pepper and mushrooms and cook until the mushrooms begin to soften. Add the garlic and cook for another minute.


Add the tofu and sprinkle it with the paprika, cumin, salt, and turmeric. Cook, stirring constantly, until the spices are fragrant and the tofu is hot throughout.


Reduce the heat to medium. Add the kale and stir. If the mixture seems dry, add a tablespoon or two of water. Cover and steam, stirring every minute or so, until the kale softens, about 4 to 7 minutes, depending on how tender you like your kale. Stir in the nutritional yeast, check the seasonings, and add salt and freshly ground black pepper to taste. Cook for another minute or two until heated through.

Preparation time: 15 minute(s) | Cooking time: 15 minute(s)


Sweet Potato Fries


Preheat your oven to 200C. While it’s heating, peel the potatoes (about 1 small per person) and cut them into long, narrow strips. Line a baking sheet with parchment paper, and spread the potato strips on it in a single layer. Sprinkle with the seasonings of your choice. 


Bake for 15 minutes, turn, sprinkle again, and bake for another 15 or until the fries are cooked all the way through. Heat under the broiler for another minute or two to crisp them up but be careful not to burn them (or the parchment!) 


They won’t be as crispy as fried potatoes, but they will be a delicious and fat-free side dish to go with your vegetable-tofu scramble.

♥ LOVE BEC ♥  

XXX

Super-delicious Guilt Free Raw Chocolate Brownies

Hey fellow kind angels!!

I feel so ridiculously slack lately because I have so many yummy recipes I want to share with you, but I don't like just throwing up something.. I like each post to have TLC attached to it... Right now is a pretty busy and stressful time. Uni has been hectic, exams, assignments, study, yep it's all happening and we are only in week 5. But last week my Pa passed away, so I have been investing my time with family, especially my beautifully strong and amazing Grandma... So because of everything going on, I haven't been able to get on here, and really I shouldn't be on here now but I reallllyyy wanted to share SOMETHING with you all... And this recipe will literally, blow your taste buds!!

I love my sweets. I am a crazy sweet toothie and I get crazy cravings at the most random times. Usually when i DON'T have anything readily available... But this brownie recipe is so easy, quick, and unbelievably delicious, and the best part, it's totally guilt free! Yes it still contains sugar, but not refined or even cane sugar. It sweetened by nature :) and it is quite rich so a small slither really does the job at satisfying.

This is so great to have in your fridge, it requires no baking... All you need is a food processor and a small rectangle baking tray and it sets in the fridge.

Raw Chocolate Brownies

1 cup pecans

1 cup medjool dates (pitted)

5 Tbsp Raw Cacao powder

4 Tbsp shredded coconut

2 Tbsp Agave

1/4 tsp healthy salt (celtic/pink himalayan)

Place pecans alone in your food processor and process until the pecans become small and crumbly.Add dates to the raw brownie recipe and process again until the mixture sticks together and the dates are well processed.Add the remaining ingredients and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.Refrigerate this raw brownie recipe for a couple of hours. 

I hope you all enjoy these as much as I do!! YUM!

♥ LOVE BEC ♥  

XXX

Chia Porridge

So yesterday morning I decided I wanted to try something new, and I'd just bought a new packet of organic chia seeds, but didn't have the time to wait for the seeds to soak and swell. So I ground the chia's and voila, I made a new delicious raw breakfast that is so quick and easy and tasty too!

Chia (said: chee-ah) seeds are quickly becoming very popular amongst many, but did you know that they were originally used by the aztecs as early as 3500BC? In fact, they were classed a sacred food, often used as medicine, and most popularly used as a food source for the soldiers, because of their ability for long lasting energy. Chia seeds were lost in existence for nearly 500 years, and are finally gaining the recognition and attention from scientists, nutritionists, herbalists, athletes, plant-lovers, health-enthusiasts, oh and yours truly!! The reasons are clear—chia is a “world-class” seed... A nutritional powerhouse all by itself. So while it’s hard to believe this miracle seed could be “lost” for half a millennium...it’s harder yet believing it will be forgotten anytime soon. It’s just too good to forget!

So what are these amazing benefits chia's can offer?

Super-Energizing Power... For Greater Endurance and “Go Power”! Due to its unique blend of Protein, Essential Fats, Fiber, Complex Carbohydrates, and Antioxidants, chia is unrivalled among seeds and grains for providing energy to your body.


Improves Cardiovascular Health... Super high levels of heart-healthy EFAs (Essential Fatty Acids)...chia’s oil contains the highest-known percentage of omega-3 alpha-linolenic acid, a whopping 62%–64%!


Stabilizes Blood Sugar... Reduces blood sugar swings...and supports conditions of hypoglycemia and diabetes.


Reduces Cravings for Sweets and Junk Foods—high soluble fiber content releases natural, unrefined carbohydrate energy slowly into the bloodstream.


Improves Mental Focus and Concentration... Chia’s balanced essential fatty acids can signficantly boost your brain power...and brighten your mood.


High-Quality Protein—Chia contains 20% or more protein...a higher percentage protein than found in other grains, such as wheat, corn, rice, or oats.


Builds Lean Muscle Mass... Plus it’s useful for weight loss and weight maintenance. Chia is suitable for all lifestyles and dietary regimens, including low-carb diets (though I do not suggest this and will be posting on this subject in the near future) and vegetarian/vegan diets.


Gluten-Free... Unlike grain-source proteins, chia seed protein contains no gluten. You can eat chia without worrying about gluten if you are sensitive to it…or about developing gluten sensitivity. Chia is an ideal food for individuals with gluten sensitivity, carbohydrate intolerance, hypoglycemia, celiac disease, Crohn’s disease, or anyone who wants to avoid common gluten-containing grains like corn, barley, and wheat.


An Ideal Food for nearly everyone, including individuals with food allergies, food sensitivities, or food and chemical hypersensitivity. One study found no evidence of allergic response to chia, even in individuals with peanut and tree nut allergies.

Super-Hydration and Electrolyte Balance... Chia’s soluble fiber (hydrophilic colloids) massively retains water...keeps you well-hydrated and maintains your electrolyte balance.

Supports Healthy Elimination and Detoxification—healthy oils and fiber contribute to greater regularity and comfort...beneficial effects not to be underestimated!

Uniquely Balanced. Chia offers an amazingly balanced ratios of macronutrients...better balanced than most grains, seeds, and many other foods.

Built-In Antioxidant Protection for long-lasting freshness. Chia’s powerful antioxidants protect its heart-healthy oils, keep it fresh, and significantly boost nutritional value. Even after you grind or cook it, chia’s antioxidants keep it fresh!

Chia Porridge

1/4 cup ground chia seeds (black or white)
1 Tbsp ground flax (linseeds)
1/3 cup almond milk (see my recipe here)
1/3 cup water

2 tsp Raw organic honey OR agave nectar
1 Tbsp pepitas (soaked for 10-15 mins)
1 Tbsp sunflower seeds (soaked for 10-15 mins)
1 Tbsp goji berries (soaked for 10-15 mins)
1 Tbsp sultanas
1 Tbsp shredded/flaked coconut
1 Tbsp Bee Pollen
1/3 banana, sliced

Add any other fruit you may desire: Blueberries, strawberries etc

Put the ground chia and flax seeds into a bowl and add the almond milk and water.
Stir together, it will become a thick "porridge" consistency.
Add remaining ingredients and stir.

And there it is... SO simple, quick, easy, deliciously tasty and filling!!!

♥ LOVE BEC ♥  

XXX

Almond Milk

For my first Raw food recipe I thought I'd start with something super duper simple... Almond Milk. 

Almond Milk is a delicious alternative to cows boobie milk. It contains protein, Vitamin E, magnesium, selenium, manganese, zinc, potassium, iron, phosphorus, trytophan, copper and calcium. It also contains flavanoids that lower bad cholesterol and protect the heart. According to studies done at Boston University, there are powerful antioxidants in almond milk that inhibit the growth of free radicals and support a strong immune system.

SOAKING: Soaking is extremely important in order to activate your nuts. The reason is because they contain phytic acid, enzyme inhibitors and anti-nutrients to prevent them from sprouting in unsuitable conditions. This is nature’s brilliant way of protecting the seed until the conditions are right for it to produce a plant. Phytic acid can act as a barrier and combine with minerals in the intestinal tract blocking their absorption. This can lead to bone mass loss and mineral deficiencies. Enzyme inhibitors can really put a strain on the digestive system, even when buying these food items raw, causing gas and bloating. Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid. Soaking vastly improves the nutritional benefits of the food and increases the protein content of grains. Sprouted seeds have almost double the protein content of unsprouted seeds!  During the soaking process, gluten and other difficult-to-digest proteins partially break down into simpler components that are more readily available for absorption.

So basically, to gain the most from your nuts and seeds, to allow for better digestion and absorption and to activate the enzymes you need to be soaking them first. Not all nuts need to be soaked for the same amount of time, but when I post recipes I will specify how long to soak for.

Almond Milk

1 cup raw almonds, soaked in filtered water overnight (or 10-12 hours. Add more water to allow the nuts to swell)

3 cups filtered water

4 medjool dates, pitted and soaked for 20 minutes

1 nutbag/cheese cloth/fine sieve 

Drain the soaked almonds and rinse well. 

Put the almonds, water and dates into blender and blend well.

Pour the milk through nutbag/cheese cloth/fine sieve into a large bowl. 

Once the milk is completely strained through, pour into a glass bottle or jar and store in the fridge.

Variation: Add 1-3 tsp Vanilla Extract (depending on your taste) or 1 Vanilla bean

NOTE: USE ALMOND MILK WITHIN 3-5 DAYS. YOU WILL BE ABLE TO SMELL IT IF IT HAS GONE BAD. IF YOU DON'T USE IT OFTEN, YOU CAN HALVE THE RECIPE OR MAKE IT WHEN YOU WANT IT - Be sure to always use the ratio almonds:water 1:3. Sweeten to your taste.

♥ LOVE BEC ♥  

XXX