Naraya Cooking Health Recipe

Sorry I didn't have time to post yesterday about the liquid cleanse and how it's going. I am feel physically okay, but I think I am emotionally detoxing right now. I've been in a strange mood since I got out of bed, and I slept for a long time. I was taking the bus home in the rain, but decided to get off and walk because I loved the feeling of being soaked with the water falling from the sky. At the skytrain station I bumped into my friend from Vancouver island who is supposed to be staying with me this week... I had completely forgotten. She had tried calling my phone and knocked on my door for awhile but of course I was wandering around getting drenched and trying to figure out why I was feeling so grey, so I didn't notice my phone. Fortunately she had made plans with another friend so she's out right now, but I'll see her later. Once I got home, I realized I was really hungry so I made a mango-banana-date smoothie and it tasted good. Yet even after consuming it, I felt like laying down and crying. I've been feeling that way a lot lately, but I've been too busy to let myself actually give in. I don't have time to be sad.

I think that although I devote much of my time to actively confronting all my emotional demons, I let some become repressed unconsciously, and then convince myself they aren't hidden there. I have let that happen now, with emotions coming from my past relationship. My current partner's roommate is a friend of my ex-boyfriend, and so occasionally my ex will be over at my current partner's house. Inconvenient for us all, to say the least. Well, fate finally wanted to have a laugh so last week I went over there with my friends to see my partner and hang out but ended up walking into a room full of guys laughing together... my ex being one of them. My past relationship was very intense and emotional for me; I tell myself I have healed from it but obviously this is not so, because whenever his name is brought up, I have trouble breathing and speaking; and when I saw him a few days ago by surprise I was basically paralyzed. No one in the room seemed to notice this and they call kept laughing at jokes being told. I didn't know what to do so I just left. A little later I broke down in tears by the road without being able to explain precisely why. By the next morning I felt better... but evidently this was temporary because I think the same clump of suppressed feels has surfaced again and is making me glum as scum today. I suppose I need to allow myself to soak in these emotions and then hopefully they will leave me... I don't know. Sorry for making This Rawsome Vegan Life more like This Rawsome Vegan Depression but I gotta get my thoughts out somewhere.

As far the liquid fasting is concerned: it's going well. Yesterday was probably the toughest for me and partner, I wrote a final exam for archaeology then we went grocery shopping... we ended up getting way too hungry and really wanted to bite our meal instead of drink it, but we are strong willed and it wasn't a serious issue. We drank a bunch of amazing soup - seriously it was one of the best things I've ever tasted - and watched a documentary, then felt much better. And now we come full circle back to today: after having that mango-banana-date smoothie, I wrote the bulk of this post and did other blog/computer tasks. Then I made some soup, wrote in my journal, and still felt hungry. I made a blueberry smoothie with bananas, cacao and almonds. It's pretty good albeit a little grainy because I didn't let the almonds blend fully. If I feel hungry again later, I'll make some vegetable juice.


PARSLEY BEET JUICE

1 bunch parsley
2 beets
5 carrots
1 garlic clove

Juice. Drink. Mmm.


MANGO-BANANA-DATE SMOOTHIE

1 frozen banana
2 mangoes
5 dates
4 ice cubes
Water, as needed

Blend it all up until smooth. 


MEXICO-INSPIRED SOUP 

5 tomatoes
2 cups corn 
1 avocado
Juice from 1/2 lime
Coriander 
Pepper, to taste
Vegetable broth, as needed

Blend everything until smooth. 


BLUEBERRY SMOOTHIE with CACAO & ALMONDS

1 banana
1 cup frozen blueberries
3 dates
1/4 cup almonds
1 tablespoon cacao powder
Water, as needed

Blend until smooth. Enjoy.

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More juicing for detox! Cleansing your beautiful body is the perfect way to start off the new year, in my opinion. I'm going to do a juice fast, starting this afternoon. (This juice recipe is from yesterday afternoon after I worked out.) I would start right away today but I'm staying at my boyfriends and he is not fortunate enough to have a juicer. Sad face.

Anyone who wants to join me is totally welcome! It'll probably last about 5 to 10 days and I will be posting frequently on the blog (here) and facebook.


Even if you're eating 100% raw (or whatever you consider to be the most optimal diet for you), exercising daily and all that other good stuff, it is never a bad idea to do a juice cleanse - I use the words "fast" and "cleanse" interchangeably by the way - because you are not necessarily restricting your calories so you won't be starving or malnourished.

In fact, on a juice fast you will most likely be enjoying the most nutritious diet ever because - like I just said - you're getting adequate calories, but you are also receiving the highest quality, most nutrient-dense and high water content foods on the planet that are ridiculously easy to absorb and digest. Fresh juice is delicious and can save lives. It has already.

The juice I made today was to give my skin a boost in health and colour. Winter does a number on my skin and hair because both are pretty sensitive. Cucumber is excellent for your skin, as is celery and they are both included in this recipe. Want glowing skin? Drink cucumber juice.

a few weeks ago one of my best friends, amanda, asked if i would be willing to cook a vegan dinner for her and her family. duh! so last night i did.

we made pad thai with mushrooms and red onion; a quinoa salad with baked rosemary eggplant, tomatoes, cucumber and roasted peppers; pan-fried tofu with a peanut sauce; and a blueberry vanilla cheesecake for dessert.


i brought strawberries, raspberries and cherries from the farmers market. they were so juicy and delicious. we put some on the cheesecake but i ate most of them for my dinner. amanda's family was a little confused as to why i had spent hours cooking an amazing vegan feast but then didn't eat any of it... being raw can be like that. anyway i did have some quinoa salad and it was SO GOOD. amanda and i are great team-mates.


as usual, every recipe was improvised BUT i will try to recall what we did, so i can share the deliciousness with you. amanda's family said it was super amazing, and her grandpa told me the cheesecake may be the best dessert he's ever had!


quinoa salad with tomatoes, cucumber, baked rosemary eggplant and roasted red peppers: serves 6-8

salad:
2 cups uncooked quinoa
1 eggplant
1 cucumber
4 tomatoes
3 roasted red peppers
handful fresh mint leaves
 
peanut sauce: 
1/2 cup peanut butter
1/2 cup water
4 tbsp soy sauce
3 tbsp lime juice
3 cloves garlic, minced and crushed
4 tbsp rice vinegar
1/2 teaspoon each chili and cayenne powder
1 tablespoon brown sugar/agave syrup or other sweetener

follow the quinoa's cooking instructions, then leave it somewhere to cool down.
for the eggplant, slice into circles and put on a baking sheet. rub with olive oil, some salt and lots of chopped rosemary. bake it for about 20-30 minutes until the slices are  "mushy" and have soaked up the oil. chop the cucumber, tomatoes, red pepper, mint and eggplant slices and add to the quinoa.

for the peanut sauce, blend all ingredients until smooth. done! serve with peanut sauce.


blueberry cheesecake: makes 1 pie

crust:
1 cup walnuts
1 cup almonds
1 cup dates
1/2 teaspoon each of salt, cinnamon and vanilla extract

filling:
2 packages silken tofu
3 bananas
2 tablespoon melted coconut oil
2 cups raw cashews (preferably soaked for a few hours)
1/4 cup agave/maple syrup/honey
1/2 cup dates
3/4 cup blueberries
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons lemon juice

topping:
2 cups berries
3 tablespoons maple syrup/honey
1/2 teaspoon cinnamon 

for the crust: put all the nuts into your food processor and pule until they're crumb-sized. add all other ingredients and pulse until it sticks together. press into the bottom of a pie pan and refrigerate.
to make the filling, blend all ingredients until smooth. taste it and see if you want to change anything. when it's the way you like spoon it into the pie pan and refrigerate for 3 hours or until it's set. for the topping, mix all ingredients together gently and let sit in the sun or somewhere warm for an hour to let the juices out. you might have some filling left over by the way, but this is not a bad thing.


we used the same peanut sauce recipe (with a bit of added spice and soy sauce) to pan fry the tofu with and that turned out awesome, if not a little messy.

for the pad thai, you can just google vegan pad thai and use any of those recipes - there's some good lookin' ones out there. we added chives, carrots and mushrooms and onions sauteed with basil, salt and pepper. not exactly traditional but apparently it was well-received!

everybody wanted seconds of every thing, and her aunt and grandparents took leftovers home. it was a ton of fun and i want to do it again soon! making food for people is so rewarding and enjoyable for me.