Chocolate Avocado Monkey Pudding (Raw, Vegan, GF)

GF Recipes, Raw Foods, Vegan

Chocolate Avocado Monkey Pudding (Raw, Vegan, GF)

13 Comments 03 March 2014

I think chocolate and avocado go together almost as well as chocolate and peanut butter. The avocado taste is virtually undetectable, and it makes such a creamy pudding without having to use dairy. If you’re one of those who detests the taste of avocado, and you insist that you can taste it in chocolate desserts, then you might want to try this pudding before you swear off all avocado desserts. Turn it into a monkey pudding by adding a banana.

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And add a few toppers.

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Creamy, chocolatey goodness.

Chocolate Avocado Monkey Pudding

(Raw, Vegan, GF)

Adapted from treehugger

Ingredients:

  • 2 ripe avocados
  • 1 ripe banana
  • 2 T. coconut oil
  • 1/3 c. agave or maple syrup
  • 3 dates soaked in warm water for 15 minutes and chopped
  • 1/2 c. cacao powder
  • 2 tsp. vanilla extract
  • 1/2 c. almond milk

Directions:

1. Place all ingredients in the food processor and process until creamy for about 2 minutes, stopping to scrape down the sides after one minute.

2. Spoon into 4 dessert bowls.

3. Garnish with banana slices, berries, or chocolate chips.

Serves 4

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Readers, dish!

  • How do you feel about avocado and chocolate?
  • What are your favorite chocolate combinations?

This recipe was shared at Gluten-Free Wednesdays, Allergy-Free WednesdaysRaw Foods Thursdays, Healthy Vegan Fridays, Gluten-Free FridaysWellness Weekends, and Plant-Based Potluck Party Link Up

Raw Foods Thursdays: 2/27/14

GF Recipes, Raw Foods, Raw Foods Thursdays, Vegan

Raw Foods Thursdays: 2/27/14

10 Comments 26 February 2014

Is it really Thursday already? Somehow I blinked, and here we are again! Do you ever have weeks like that? Last week I had a week off from school and had a wonderful time visiting my mom. We had great fun finding good vegan eats in her city and playing in her kitchen. After 6 months of working in my NYC kitchen, it sure was nice to enjoy some serious counter space. Kitchen envy is not a pretty thing.

On to Raw Foods Thursdays! Last week I fell in love with a few new twists on my old favorites. Let’s take a look at a few.

Favorite New Twist on a Raw Snack

Mexican Hot Chocolate Kale Chips by Real. Food. Girl.

mexican-hot-chocolate-kale-chips

Favorite New Twist on an Appetizer

Green Mango Guacamole by Quick’n'Healthy

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Favorite New Twist on Fermented Foods

Red Cabbage Kimchi by This is Thirty

kimchi_this_is_30

What have you been playing with lately?

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

Sharing the Raw Love:

  • All raw submissions will be pinned on the Raw Foods Thursdays Board.
  • All raw submissions will be shared on Facebook.
  • Feel free to share this event in your social media communities as well!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.) Feel free to link up recipes that use a slightly higher temperature as long as they could be made at 118 with a longer dry time.
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked or heated above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
  • If your recipe contains an ingredient like maple syrup that makes your submission “almost raw”, please share it anyway. Raw sweeteners are easy to substitute.



Cheesy Vegan Cauliflower Crust Pizza

GF Recipes, Vegan

Cheesy Vegan Cauliflower Crust Pizza

13 Comments 24 February 2014

I’ve always wanted to try making a cauliflower crust pizza. Imagine my delight when my mom told me that she had a cauliflower crust recipe that she’s been wanting to try too! It wasn’t a vegan recipe, so we did a little research and decided to veganize it.

We riced 3 cups of cauliflower in the food processor. (I’m in love with my mom’s new Cuisinart Food Processor! It’s so quiet and smooth! Now if my old one would just die, maybe… I’ll have to start increasing my nut butter production.)

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We hand mixed the riced cauliflower with almond flour, flax eggs, fresh rosemary, and salt. Then we added the magic ingredient. To make a cheesier crust, we added a bit of Valerie’s Scallion Cashew Vegan Cheese.

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We could have made one large pizza, but we split the batter into two dough balls and each made our own pizzas. This is half of the dough.

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It’s about the size of a small pizza. Make sure you use parchment paper on your baking sheet, because this crust will not be a doughy, hold-in-your-hand pizza crust. But don’t worry, it’s delicious and worth eating it with a fork.

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We cooked the crust for about 35 minutes and then added the toppings. I began by spreading Valerie’s Scallion Cashew Vegan Cheese over the surface and topped it with pizza sauce, veggies, and olives.

Cauliflower Pizza Crust_Gluten-Free_Cat

We baked it for a few more minutes until the toppings were hot. I was glad that we opted to make personal pizzas to eat with a fork. Slicing into traditional pizza slices might have made a mess of our gorgeous pizzas.

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This pizza is DELICIOUS! Definitely be prepared to eat it with a fork, and I promise that you won’t want to put that fork down. It may be because of the extra cheesy pizza crust. It may be that it was slathered in Valerie’s Scallion Cashew Vegan Cheese. Regardless, this is an amazing pizza that is vegan and 100% grain free!

Cheesy Vegan Cauliflower Crust Pizza

Adapted from Modest Wanderer

Ingredients:

  • 3 c. cauliflower, rice
  • ¾ c. almond flour
  • 1 T. rosemary
  • ½ tsp. salt
  • ¼ c. cashew cheese (I use Valerie’s Scallion Cashew Vegan Cheese.)
  • 3 flax “eggs” (3 T. flaxmeal and 9 T. water)

Directions:

1. Make flax eggs by mixing 3 tablespoons of flaxmeal with 9 tablespoons of water. Set it aside while you are ricing the cauliflower.

2. Rice the cauliflower in the food processormaking sure to pulse until it looks like rice.

3. Scrape cauliflower rice into a large bowl and mix the rest of the ingredients in by hand, including the flax eggs. Roll into a dough ball.

4. Spread the dough ball on a parchment-lined baking sheet by hand until it’s about ½ inch thick into desired shape.

5. Bake the crust at 400 for 33-35 minutes or until golden brown.

6. Add desired toppings.

7. Bake an additional 5-10 minutes, or until toppings are cooked.

Makes 2 small pizzas or 1 large

Readers, dish!

  • Have you ever tried making cauliflower pizza?
  • What vegan cheese do you like on your pizza?

This recipe was shared with Vegan Monday Roundup, Allergy Free Wednesdays, and Gluten-Free Wednesdays.

Raw Foods Thursdays: 2/20/14

GF Recipes, Paleo, Raw Foods, Raw Foods Thursdays, Uncategorized, Vegan

Raw Foods Thursdays: 2/20/14

11 Comments 19 February 2014

Welcome to Raw Foods Thursdays! Last week we had all sorts of Valentine-inspired entries, and I wanted to make sure that you didn’t miss any of them. These passionate creations range from 100% raw to almost raw, and all of them look incredibly delicious. So take another look at these lovely treats and head to the following blogs for the recipes.

PicMonkey Collage

And lest you think that I’ve gone off the deep end, or that I am currently stuck in a sweets coma, here’s a lovely sugar-free Tropical Dessert Smoothie by Erin Sift, Stir & Savour to get us back on track.

tropical-dessert-smoothie

This week I’m sharing my Raw Orange Carrot Bread. What do you have to share?

Carrot_Orange_Bread2_Gluten-Free_Cat

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

Sharing the Raw Love:

  • All raw submissions will be pinned on the Raw Foods Thursdays Board.
  • All raw submissions will be shared on Facebook.
  • Feel free to share this event in your social media communities as well!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.) Feel free to link up recipes that use a slightly higher temperature as long as they could be made at 118 with a longer dry time.
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked or heated above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
  • If your recipe contains an ingredient like maple syrup that makes your submission “almost raw”, please share it anyway. Raw sweeteners are easy to substitute.



Orange Carrot Bread (Vegan, Raw, GF)

GF Recipes, Raw Foods, Vegan

Orange Carrot Bread (Vegan, Raw, GF)

17 Comments 17 February 2014

I love raw bread. When you eat mostly raw foods, it’s nice to be able to build veggie sandwiches, or layer toppings open-faced on a slice of raw bread. I don’t often post raw bread recipes, because I seem to make each bread batch differently almost every time. Raw bread can be made easily by mixing fruit and veggie pulp, left over from juicing, together with flaxseeds, flaxmeal, and other add-ins like seeds, dates, or dried fruits. Once you have your formula down, you can make an assortment of bread flavors and textures.

Here are three breads that I’ve shared previously:

Bread

I am giddy about my new Orange Carrot Bread! It’s a sweet bread that tastes delicious spread with hummus, raw nut cheese, nut butters, or all by itself. The best way to make this bread is to save carrot and orange pulp leftover from juicing. You can plan on making either of these juices, and save the pulp in a ziplock in the refrigerator until you are ready to make the bread.

Orange_Carrot_Gluten-Free_Cat

Or just create your own juice combination and save the orange and carrot pulp as it shoots out of your juicer. If you don’t have a juicer, process 2 carrots and 1 orange in a food processor to make your own pulp. It will be a wetter batter, and you will not need to add much water, if any.

Carrot_Orange_Bread2_Gluten-Free_Cat

Make this bread a little thicker than most raw breads.

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Don’t spread the dough all the way to the edges of the non-stick sheets.

Carrot_Orange_Bread_Gluten-Free_Cat

Don’t over dehydrate or you’ll have thick crackers instead of bread. Dehydrate on the non-stick sheets for about 4 hours. Then flip the bread onto the mesh trays, score them into slices, and continue dehydrating for 2-3 more hours.

pliable_Carrot_Orange_Bread_Gluten-Free_Cat

You want the outside to be dry, but the inside should be moist enough so the bread is soft.

Orange Carrot Bread (Vegan, Raw, GF)

by Heather

Ingredients:

  • 2 c. pulp from juicing oranges and carrots (about 2 carrots and 2 oranges)
  • 1 c. flaxmeal
  • 1/2 c. flaxseeds
  • 10 dates chopped (about 1/3 c.)
  • 1/2 c. sunflower seeds
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 to 1 1/2 c. water

Directions:

1. Place all ingredients, except water, in a large bowl.

2. Stir and slowly start adding up to 1 cup of water as you continue to stir.

3. Let the mixture sit for about 10 minutes to allow the flax to gel.

4. If the dough is thick enough to hold together yet easy to spread, you are ready to spread the dough on two non-stick dehydrator sheets. If the dough is too crumbly, add up to 1/2 cup of additional water, stir, and let it sit for a few more minutes.

5. Divide the dough between two non-stick sheets. Do not spread it all the way to the edges. You want the bread to be thicker.

6. Dehydrate for 4 hours at 118.

7. Flip the bread directly onto the mesh trays, remove the dehydrator sheets, and score each tray of bread into 6 slices.

8. Continue dehydrating for 2-3 more hours until the bread is dry on the outside, yet moist on the inside. The bread should be pliable.

Yields 12 slices

***Readers have asked in the past if raw bread can be made without a dehydrator. If your oven temperature can not be set below 118 degrees, then your bread won’t be truly raw, but you can bake these breads at the lowest temperature setting on your oven. It will obviously be done much faster, so you will need to check on it frequently to be sure it’s not over done. Some people have tried this method with the oven door cracked open. If you try this bread in your oven, please comment below about your experience and baking time. We’d love to learn from you!

Readers, dish!

  • Do you make raw bread?
  • What is your favorite kind?

This recipe was shared at Gluten-Free Wednesdays, Allergy-Free Wednesdays, Raw Foods Thursdays, Healthy Vegan Fridays, and Wellness Weekends.

Kiss Me Kale Juice for Love Week

GF Recipes, Raw Foods, Vegan

Kiss Me Kale Juice for Love Week

6 Comments 14 February 2014

Happy Valentine’s Day! I hope you have a lovely day enjoying the knowledge that you are loved and cherished. Whether you’re celebrating the love of a friend, a parent, a child, a grandparent, a boyfriend or girlfriend, a husband or a wife, enjoy the day. One of my favorite places to be on Valentine’s Day is in an elementary school. Hearts, lace, and wobbly-lettered cards always send my heart a-twitter.

This Kiss Me Kale Juice will be my afternoon snack before my big Valentine Date tonight. (I have no idea where we’re going, and I love the mystery of it!) This juice features one of my new favorite juicing ingredients…dill…which is sure to make you pucker!

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Kiss Me Kale Juice

by Heather

Ingredients:

  • 6 leaves of kale (stems removed)
  • 1 large handful of dill
  • 1 Granny Smith apple
  • 3 celery stalks
  • juice of 1/2 lemon

Directions:

1. Run all ingredients through the juicer except for the lemon.

2. Squeeze the lemon into the juice, stir, pour, and enjoy.

Yields 1 cup of juice

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Happy Love Day!

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Here are some Valentine’s Posts that you might have missed this week.

Readers, dish!

  • What is your favorite thing about Valentine’s Day?
  • How are you celebrating love?
  • What’s your favorite Valentine treat?

This recipe was shared at Healthy Vegan Fridays and Vegan Mondays.

Raw Foods Thursdays: 2/13/14 Valentine’s Edition

GF Recipes, Raw Foods, Raw Foods Thursdays, Vegan

Raw Foods Thursdays: 2/13/14 Valentine’s Edition

15 Comments 12 February 2014

I hope you’re enjoying Love Week! With Valentine’s Day tomorrow, I thought it would be lovely to highlight some love-inspired raw creations. While chances are you’ll be nibbling Hershey’s Kisses, chocolates from heart-shaped boxes, or conversation hearts, know that there are some wonderful healthy recipes that spread the love without refined sugar or high fructose corn syrup.

Of course, it’s Valentine’s Day, so if you must, you must. But you might want to start your day with a healthy choice like one of these smoothies.

3-Berry Antioxidant Smoothie by Kathy of Kathy’s Kitchen, Health, and Nutrition

berrysmoothie_Kathy

Goji Berry Lime Smoothie by Tara of Apples and Ginger

gojilimesmoothie_Apples&Ginger

And here are two treats that shout “I love you!”

4 Ingredient Chocolate Coconut Delights by Sonja of Practical Stewardship

4-Ingredient-Coconut-Delights_PS

Raw Austrian Linzer Tarts by Janet of The Taste Space

Tarts_TasteSpace

I’m sharing my Can’t Beet Love Goji Berry Smoothie today. Come back tomorrow for one more Love Week smoothie!

Smoothie2_Gluten-Free_cat

What do you have to share today?

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

Sharing the Raw Love:

  • All raw submissions will be pinned on the Raw Foods Thursdays Board.
  • All raw submissions will be shared on Facebook.
  • Feel free to share this event in your social media communities as well!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.) Feel free to link up recipes that use a slightly higher temperature as long as they could be made at 118 with a longer dry time.
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked or heated above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
  • If your recipe contains an ingredient like maple syrup that makes your submission “almost raw”, please share it anyway. Raw sweeteners are easy to substitute.



Can’t Beet Love Goji Berry Smoothie

GF Recipes, Raw Foods, Vegan

Can’t Beet Love Goji Berry Smoothie

8 Comments 11 February 2014

It’s Love Week! And I’m starting each day with a gift of love. Love Smoothies! I have two Love Smoothies to share this week that are a bit nontraditional. In fact, neither of them are chocolatey. I’ve been eating very clean meals after my Juicing Challenge, and I’m not ready for chocolate just yet. So this just might be a chocolate-less Valentine’s Day for me. We’ll see. I still have three days to change my mind.

Love_Gluten-Free_Cat

We started Love Week by visiting this iconic New York sculpture.

Love your green smoothies? Me too! But this Valentine’s Day it’s time to try another green, one that won’t turn your red smoothies into that nasty muddy sludge when you mix them with red berries. Beet greens aren’t just pretty with their green leaves and red stems, they’re also quite tasty in a smoothie. Less bitter than kale, they’re a nice alternative to spinach and romaine.

This Can’t Beet Love Smoothie is also great when you buy beets and have a plethora of greens. Greens are quite perishable, not lasting more than a few days in the refrigerator. So blend them up before you lose all of those nutrients!

Beets_Gluten-Free_Cat

This smoothie provides double the love from goji berries.

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You can soak them for 10 minutes while you wash and chop your beet greens. Then drain and toss them in the Vitamix with the rest of the ingredients.

Blender_Gluten-Free_Cat

I just dump them into the blender with almond milk and chia seeds and let them soak. Using one less bowl is important in my tiny kitchen.

The shining star of this smoothie is definitely the goji berries, but the ginger does give it quite a kick. (Apples and Ginger helped me fall in love with ginger in smoothies.)

GingerLove_Gluten-Free_Cat

Give yourself a Love Gift this week and start your day like this.

Beet_Smoothie1_Gluten-Free_Cat

Can’t Beet Love Goji Berry Smoothie

by Heather

Ingredients:

  • 1 c. almond milk (Try this homemade milk!)
  • 1 scoop plain or vanilla protein powder
  • 1/4 c. goji berries
  • 1 tsp. chia seeds
  • 5 beet greens with stems
  • 1 c. raspberries
  • 1-2 inches of ginger, peeled
  • *6 drops of stevia (optional)
  • *1/4 tsp. vanilla (if not using a vanilla protein powder)

Directions:

1. Pour almond milk, protein powder, goji berries, and chia seeds into Vitamix or high powered blender. Pulse once to mix and let it sit for 10 minutes to soften the gogi berries and allow the chia seeds to gel.

2. Add beet greens, raspberries, ginger, and optional stevia and vanilla.

3. Blend until creamy

Serves 1

Smoothie2_Gluten-Free_cat

Readers, dish!

  • How are you taking care of yourself during Love Week?
  • Have you ever tried beet greens in a smoothie?
  • What are your favorite smoothie greens?

This recipe was shared at Minimal Ingredient Mondays, Vegan MondaysGluten-Free Wednesdays, Allergy-Free Wednesdays, Raw Food Thursdays, Gluten-Free Fridays, Wellness Weekends, and Healthy Vegan Fridays.

Life After Juicing

GF Recipes, Healthy Living, Raw Foods, Vegan

Life After Juicing

12 Comments 10 February 2014

Several of you have asked me how I transitioned from a month of juicing back to solid foods. I wish I could tell you that there is a magic formula that works perfectly for every person. And that if you follow those directions precisely, all will be well. All I can give you is my plan, what actually happened, and a few tips.

I intended to ease back to solid food with smoothies, more juices, and pureed soups to slowly wake up my digestive system. Looking back, my fourth week was pretty rough. I was very ready to be finished with the New Year’s Juicing Challenge and needed more nutrients. I started pureeing bananas into my morning green juice and avocado into my evening juice. On the last few days, I used the same ingredients that I would have juiced for my Spicy Avocado Soup and made a raw soup, blending everything in my Vitamix instead of putting it through the juicer. I think these days served as my transitional days. They required my stomach to work a little harder at digesting in preparation for solid foods.

On the evening of Day 30 we went to a party hosted by two of my favorite NYC foodie friends. I came armed with a bottle of green juice and intended just to nibble a few soft foods. But when I saw that they had made the entire feast gluten free with a vegan option for every single dish, I knew that this would be my transitional meal. Thankfully every single dish was soft and easy to digest — roasted root vegetables, rice and veggies, marinated tofu and mushrooms, and guacamole. The flavors were so intensely delicious that I could barely participate in conversation.

I was a little afraid that I had overdone it and awaited a stomach ache, but it never came. I believe that pure, soft, vegan food was a great transition.

For the week after Day 30 I started each day with a smoothie like this one.

Love_Smoothie_Gluten-Free_Cat

Love Smoothie recipe coming soon!

And then I turned to my blogger friends for lunch and dinner ideas. For 30 straight days, I posted about juice while salivating over the warm recipes that my friends were posting. As food bloggers, we love reading each other’s posts, but most of our time in the kitchen is spent creating our own recipes. So it’s rare that we have the time to try each other’s creations.

My transition week was filled with delicious meals thanks to some of you!

TS_Tomato_Lentil_Gluten-Free_Cat

This Tomato and Red Lentil Soup with Dill by Janet of The Taste Space was perfect to take to work throughout the week. Warm and filling with the perfect amount of spice and fresh dill, it kept me singing joyfully about the wonders of cooked food again.

C&B_Green_Burgers_Gluten-Free_Cat

These Green Power Burgers by Emma of Coconut and Berries are fabulous! Made with buckwheat and edamame, they were a delicious dinner one evening and made great leftovers over salads. I loved these burgers topped with Carrie’s Pesto Hemp Dressing from Carrie on Vegan.

C&B_Pasanda_Gluten-Free_Cat

Are you a cauliflower fan? I am most definitely not, but I devoured this entire bowl of Tempeh and Cauliflower Pasanda by Emma of Coconut and Berries. This dish is to die for. It’s a meal to make for company.

Gabby of The Veggie Nook finished off my week of delicious meals with this Warm Sweet Potato and Quinoa Salad. Rainbow quinoa, roasted sweet potatoes, mushrooms, and kale topped with a tantilizing dressing.

Gabby_QuinoaSalad_Gluten-Free_Cat

Speaking of dressings, Suzanne of Hello Veggie wowed us with her Vegan Grain Bowl with Dragon Sauce this week too. That sauce was so incredible that it was gone almost instantly! Fighting over the last spoonful of Dragon Sauce could get ugly, so next time I’m doubling the recipe!

Every afternoon I came home and made a green juice blended with a plain or vanilla protein powder as my afternoon snack.

Green_Smoothie_Gluten-Free_Cat

Kiss Me Kale recipe coming soon!

I also turned the dehydrator on for the first time in a month and made this Zucchini Hemp Banana Bread.

Raw_Bread2_Gluten-Free_Cat

I also made the BEST bread I have made to date.

Raw_Bread1_Gluten-Free_Cat

It’s thick, it’s pliable, and it’s coming soon to a blog near you!

Here are my tips for transitioning from a juice cleanse back to solid food:

1. Start with smoothies and blended soups.

2. Introduce cooked, pure vegan foods.

3. Then add in raw salads and vegetables when you feel like your digestive system is ready to break them down.

4. If you eat dairy or meat, wait several days to a week before reintroducing them.

5. Keep juicing! Stay in the habit of juicing once a day, because it’s insanely good for you.

Post juicing challenge reflections:

1. I’m so glad that I did the Juicing Challenge, but I think 30 days was about 5 days too long for me. I was able to make it work, but it’s good to know my limits.

2. Juice cleansing provided me with some great results:

  • Clear complexion
  • Release from caffeine addiction
  • More connection with the hand to mouth reflex
  • Strengthened intuitive eating cues
  • Increased energy and brighter outlook
  • Resolve to keep my diet pure
  • Sharpened taste buds
  • All of my clothes fit again

3. They say nothing tastes as good as skinny feels, but I’d like to revise that. Nothing tastes as good as healthy tastes AND feels!

Thanks so much for your support during my challenge! I’d love to hear how you’re doing!

Juice_Badge

Readers, dish!

  • How did your juicing go?
  • How have you transitioned back to solid food after a juice cleanse?
  • What is the longest juice cleanse you’ve ever done?
  • How do you break food addictions or cravings?

A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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