Wednesday, May 29, 2013

*Zucchini Pasta with Avocado Pea Pesto*

*Zucchini Pasta with Avocado Pea Pesto*


Hello again............(oh my gosh, that literally just took like 5 times to type....I think I have heat exhaustion lol) {{insert annoying panting noise here}}

Yes it is hot here in good ol' Cleveland. Hit 85 today. Which I must say is a little strange for Ohio. It usually runs on the cooler side during Spring/Summer. BUT I'm not complaining. NOPE. I'm a Nor Cali girl through and through. I don't mind the heat. However, the humidity??....Now that is where Ohio and I don't get along.........{{pause}}.........ok, Ohio and I don't get along on a lot of areas. But we are trying to work on our relationship. But someday, it is true, I am going to break up with Ohio and run back to my real sweetheart........California. {{insert heart emotioncon thingy here}}

Ok, don't get me started on California ;)

Let me get back to saying.....holy panting heat batman. No kidding, it's hot. Good thing I like Raw food :) There will be no cooking in this house tonight. I have happily made a cool dish of Zuke pasta with an amazing, (if I do say so myself) Avocado Pea Pesto....with NO nuts! Totally awesome Dude!.......sorry still have Cali on the brain.

Behold...................dun dun dun. Zuke Pasta. Alright alright, I mean....

*Raw Vegan Zucchini Pasta with Avocado Pea Pesto* :)


As you can see, I also topped it with yellow cherry tomatoes, marinated mushrooms (I'll post the recipe for that as well) and a sprinkling of Basil. Ohhhh my oh my. And of course, the mushrooms are optional. Feel free to make and eat the Pasta how ya like. :) Heck it would be good with lots of different toppings.

Ready for the recipe??.....(you're probably like....."Yes! Will this woman stop rambling already and get to the damn recipe??".....(phew it's hot, have I said that already??)

Ok ok, the recipe.

*RECIPE*

  • 2-3 Zucchinis, peeled and spiralized.
  • sprinkle of salt

  • 1/2 cup Frozen Peas, (I just gently de-thaw/rinse mine under warm water)
  • 1/4 cup fresh Basil...*(see my note below)
  • 1 TBS Dried Basil....*OR skip dried and just do 1/2 Cup of Fresh Basil.(see my note below)
  • 1/2 Avocado
  • 2 small garlic cloves
  • 1/2 Lemon, juice
  • Salt and Pepper to taste
  • Extra Virgin Olive Oil, I just drizzled it into the blender til I got a thick sauce, perhaps 1/4 cup?
  • a sprinkle of water, as needed to thin sauce.
  • (OPT......some Jalapeno for sprinkling on the finished dish.......what what? Ahh yeah, I'm a pepper head, so do this only if you want some heat to your dish.) 


*NOTE: About the Basil......honestly, this isn't Rocket Science. If you have fresh Basil, yes yes yes, use a 1/2 cup of that lovely stuff. The taste will be more awesome, yes I said more awesome....that is how I roll. If however you are like me today, whom only had a little of the fresh, please feel free to sub some dried Basil for some Fresh. See......simple. Xo! I say, play with your food. ;)

 

*Directions*

Wash and peel Zukes. Spiralize them. Drizzle the noodles with a little salt. Gently mix. Let sit while you make the sauce.

For the Pesto.

Put all ingredients in a blender EXCEPT for the oil. Blend in the blender til mixed. Now, slowly add in the Oil, with the blender on. It should get nice and thick. Adjust seasonings and thickness with water if desired.

Now on to the Zuke noodles. Gently take the noodles and squeeze out any water that has been released from them. Don't rinse them...just try to remove any water.

Pour the Pesto over the noodles and mix in. Serve alone, or top with cherry tomatoes and/or marinated mushrooms and extra chopped Basil.

*Marinated Mushrooms* for 1-2

  • handful of white button mushrooms, (or Cremini is ya like) I used about 6. Sliced
  • 2 TBS Extra Virgin Olive Oil
  • 1 1/2 TBS Tamari or Nama Shoyu (I use Tamari)
  • 1 TBS Apple Cider Vinegar
  • 1/2 clove Garlic (OPT)
In small bowl, mix together the marinade. Whisk together well. Slice the mushrooms and add to the "sauce". Let sit for about 15 minutes, or until the mushroom soften a bit. Serve over Pasta dishes....either strained mushrooms alone or with an extra drizzle of the sauce as well. Yum yum!


And that my awesome Raw'kers......if what's for dinner tonight :)

*Happy and Healthy Eating......Dudes.*

*Shauna*

*Shauna's Summer Green Drink*

*Shauna's Summer Green Drink*


Helllllllooooo beautiful world!

Woo! I'm feeling giddy today. I'm happy to say that after a lonnnng 2 1/2 weeks since my surgery (Hysterectomy) I FINALLY was able to roll myself over and sleep on my side! WOO! I say WOO! Yes that may seem like a trivial silly thing. But let me tell you....epic....purely EPIC! Mind you....yes, it took me about 5 minutes to actually roll my gimpy arse over, and I did wince with a little discomfort. BUT BUT....I did it.....and slept soundly. Awwwesome!

SOOO anyway....this little afternoon blog isn't about thaaaaat ;) Just wanted to share my "smile" with you. (yay!) Alrighty then.....on to making Greeeeeeeen Drinnnnnks. (that deserves another Woo! lol)

Today's yummy Green drink is.....drum roll please......ok....well, it's a Green Drink haha. ;)


*RECIPE*

Serves 2?? ;)
  • I whole English Cucumber, ends cut off.
  • 1 Lime, peeled
  • 1/2-1 Lemon, peeled (the more lemon the more the pucker power lol)
  • 1 Orange, peeled
  • 2 cups Kale, de-stemmed (honestly, I just grab a couple huge handfuls, give or take ;) )
  • 2 small Apples, cored and de-seeded (I used Gala)
(hey, I just noticed I didn't take a pic of the Apples, haha. Oops.)

*DIRECTIONS*

Wash all produce, peel the citrus, core and de-seed the apples. Juice through your Juicer. (I use an "Omega Vert".) Serve over ice if desired. I usually just sip my slowly au'natural. ;)



AND finally...............Drink and enjoy that bad boy! {{Nom Nom Nom!}}


*Keep on Raw'kin my fellow foodies!*

*Happy and Healthy Eating to you all!*
*Shauna*

Tuesday, May 28, 2013

*Raw Vegan Blueberry Mylk*

*RAW VEGAN BLUEBERRY MYLK*


Goooood morning.....oh  wait, (as I look at the clock) I mean....Goooood Afternoon! ;)

Soo, as I sit here, after sleeping in til 11:00a.m. (my body obviously still needs the rest to heal) I thought I would share my breakfast....or is that lunch? haha ;) I thought I would keep it simple today and just go for a fresh bowl of Strawberries and Bananas.....plain and simple, no muss no fuss. And MmmMmMmmm.......

To wash it down, I made a quick "Blueberry Mylk" (yes I spelled it "Mylk" instead of "Milk"....just to show that it is not dairy Milk...but rather a Vegan version, such as made with nuts or seeds etc...)


I just threw some frozen blueberries in with my fresh Raw Almond Mylk (that I had made the day earlier and put it in a pitcher in the fridge). Oh and I added a splash of Pure Vanilla too. Mmm.

I hesitate to actually put up a recipe, cause, well.....it's just so simple, haha. But I will give it a whirl.

*RECIPE*

  • Frozen Blueberries, I used "Wyman's of Maine; frozen wild Blueberries" (About a cup)
  • Raw Vegan Almond Mylk (*I think I have posted a recipe before, but I will post it again down below)
  • A splash of Pure Vanilla Extract
Put frozen blueberries, Almond Mylk and Vanilla in a blender (I use my Vitamix) and blend until smooth. Adjust mylk and vanilla to taste and desired thickness. Less mylk?... makes more like a shake....More mylk?...makes more like a typical mylk. ;)

NOTE: The longer the prepared Blueberry Mylk sits, the more of a "head" it will get. Yes, it will separate.....sooooo just stir to mix if ya need. :)

*ALMOND MYLK RECIPE*

  • 1 cup of Almonds (soaked overnight in water to cover (not the "3 cups of water" below) and then drained and rinsed the next day)
  • 3 cups of Filtered water
  • a dash of Pink Salt, added at the end, after mylk is made. (OPT)
Put Almonds (presoaked and drained) and the 3 cups of Filtered water either in a blender, (Vitamix) (or if you have an Omega Vert Juicer, you may use that. (Follow there directions carefully)

In Vitamix or other good blender, blend nuts and water until blended well. Once mixed, strain "mylk" through a nut milk bag or cheese cloth over a strainer and a bowl (or pitcher). The Mylk will strain into the bowl/pitcher while the nut pulp will be collected into the nut milk bag/cheese cloth. You will have to carefully squeeze the bag to get all the Mylk out from the pulp.

Store Mylk in the fridge, lasts about 5 days. And if you want, save the leftover nut pulp for other recipes.

YEP :)

Ok......I'm off to go shove my mouth full of Strawberries and Bananananananaaaas.

*Love, cyber hugs and Happy & Healthy eating!*

*Shauna*







 

Monday, May 27, 2013

*Shauna's Vit.C. Packed Happy Sunshine Juice*

*Shauna's Vit.C Packed Happy Sunshine Juice*

 

Hello my fellow Raw'kers! I have misssssed you! XO! Thank you for being patient with me over allllll these long months. I recently have had major surgery, a Hysterectomy....(it's actually been 2 weeks today since the surgery, yay!) I am still healing, which is a slow, uncomfortable, painful process. They say it will take about 6 weeks to heal....(wowza).

Before the surgery, I had been going through a zillion other major stressors, that honestly, made me just crash and burn mentally and emotionally. I needed a break from Bloggin'.....and computer stuff. I hope you understand. Someday, I hope to share all that with you here. But for now?.....How bout we just start off this ol' blog thang again with some juice.....shall we?? XoXo!!

SOOO......As you might have read, from my earlier posts, that I recently had gotten an Omega Vert Juicer. (Let me shout again...."WOOO!....LOVE IT!!")

I have been going juice crazy lately and plan on doing a "Post Surgery Juice Detox" soon. But that will be another blog (soon)

Today's morning juice is a simple Vit. C packed Juice. Easy, delicious, with bright citrus flavors. Thought I would share :) I call it, "Shauna's Happy Sunshine Juice" lol.

*Shauna's Happy Sunshine Juice*

  • 3 Extra Lg, Carrots, end cut off.
  • 1 Lg. Red Bell Pepper, de-seeded
  • 2 Oranges, peeled
  • 1/2-1 Lemon, peeled. (more or less to your pucker level)
Wash, de-seed, peel and juice. Serve over ice if you desire! Enjoy!

TIP: Juice Carrots alone first, and save the pulp for other yummy recipes. Then, juice the rest of the ingredients once you remove and save the Carrot pulp. :)

Seeeeee, easy peasy and delicious and zippy. YUM!

Alrighty then, my lovelies, hope you enjoy! I will blog again soooooon!

*Hugs and Happy and Healthy Eating to You all!*

*Shauna* <3






 
 
 

Friday, May 24, 2013

*IMPORTANT BLOG UPDATE*


To my dearest lovely fellow Raw'kers and Blog Followers!

THIS BLOG IS NOT SHUT DOWN!

It has been on hold due to me being on "Medical Leave"...so to say. I have had major surgery recently and am in the midst of recovery. (Which I'm happy to say is going well)

I will be back as soon as I can! THANK YOU SO MUCH FOR BEING PATIENT!

Love, happiness and healthy eating to you all!

XOXO!!

*Shauna*