Crocktober means FALL!!

Hey!!! The air is crisp, the leaves are changing, the days are shorter, and the nights are cool. It’s the perfect time for a hardy, but healthy, meal. What’s not to love about our crockpots?

Eating clean doesn’t have to be boring or challenging!

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Ingredients

  • 2 tablespoons olive oil.
  • 1 large white onion sliced.
  • 2 (15 ounce) cans cannellini beans (dont’t drain)
  • 1 can butter beans (don’t drain)
  • 4 cups vegetable broth
  • 2 cups water
  • 2 cups kale, torn into 1” pieces. Leave stems on, packed full of nutrients in those trunks.
  • Pink Salt and freshly ground black pepper
  • 2 tablespoons Herbs de Provence Seasonings
  • 2 tablespoons Italian Seasonings

Directions

Just dump it all in and add the seasonings to the top, stir to mix the flavors. Cook on high for 2-3 hours then serve and enjoy.

For more where these came from, subscribe and you’ll be added to the FB event page where you will find a plethora of Fall goodness.

InRAWJoy, Jackie

July 80/20 Meal Plan

Don’t tackle a healthy diet all at once. Start by replacing empty calories with whole food options. Whole foods include fruits, vegetables, and whole grains – foods that are as close to their natural form as possible. It won’t be long before you realize just how good “good food” feels. Before you know it, your cravings will change from greasy burgers and fries to healthful nutrition.

In this meal plan you will find multiple options for “real” food and will feel satiated and satisfied  beyond what you thought possible.  You will notice the meals are easy, take very little time and are duplicated throughout the week, this is to create a simplistic approach to a weekly schedule to ensure you can easily stick to a lifestyle of delicious commitment.

All of these meals have been picky kid and hurried husband tested with the busy life in mind. Having 7 starving people look at my with forks and knives in hand, I know I have to be quick to prepare and ready to serve my army favorites so they walk away fat and happy without the feeling of slow and sluggish.

Here are some simple changes you can make for a healthier diet:

  • Have fruit for breakfast.
  • Clean your fridge and pantry. Get rid of processed food in the process.
  • Buy snacks from the produce section of the grocery store.
  • Say no to an unhealthy food temptation.
  • Consume smaller portions, more frequently. Try eating twice as often and half as much.
  • Eat a food with no nutrition facts label – whole food.
  • Reread this post that really guides you through the process of meal planning.

Truly Raw Joy, Jackie

July 2017 SOSRAW MEAL PLAN

Spotlight Saturday, in the kitchen

Spiral vegetable slicer

Zucchini noodles prepared using a spiral slicer

Spiral vegetable slicers (also known as spiralizers) are kitchen appliances used for cutting vegetables, such as zucchinis, potatoes, cucumbers, carrots, apples, and beetroots, into linguine-like strands which can be used as an alternative to pasta.


 Spiralizers usually contain three blades: a round blade for spaghetti, a small flat blade for ribbons, and a large wide blade for spiral strands. Vegetables are clamped between the blade and crank. As the handle turns with a bit of pressure, the vegetable is pressed between the turning handle and the blade, which cuts it into spirals.

Spiralizers are often used to produce vegan or vegetarian meals or to transform high calorie meals into healthier options. Recipes containing spiraled ingredients are available on health blogs, (particularly vegan, vegetarian and paleo) and on social media sites or like this Tangled Thai Salad here.

I have to admit, not only am I learning to love easy, simple and quick creations but I’m also really loving being in the kitchen! And that’s HUGE!

So go spin a veggie, Jackie

P.s. I’d love to hear what you create.

Marinated portobello cashew cheese burgers with herbs,sprouts & tomatoes


Marinated mushrooms:
4 portobello mushrooms

1 tablespoon extra virgin olive oil

1 tablespoon liquid aminos 

1 tablespoon maple syrup
Cashew cheese:

1 3/4 cups cashews

1/2 cup water

1/3 cup nutritional yeast 

Juice from 1 lemon

2 peeled garlic cloves

2 tablespoons miso

Pink Himalayan Salt and Italian seasoning, to taste 
Guacamole:

2-4 avocados (I use Hass)

1 juiced lime

1 Roma tomato chopped (optional)

1/2 medium red onion minced

1 Tbs pink salt

2 Tbs fresh ground black pepper

1/2 tsp chipotle powder

Toppings:

Sliced tomatoes

Fresh chopped chives, spinach and parsley 

Anything else your heart desires 
To marinate the mushrooms: rub them down with the olive oil and liquid aminos then place in your dehydrator or oven at its lowest temperature for about 3 hours, or until they have softened and darkened and smell amazing. 

Sidenote:I ate mine RAW and they were amazing!
While they are marinating, make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl lined with cheesecloth and let it sit somewhere for at least 2 hours (or, if you’ve got time, let it age for a few days).
When everything is ready, spread your cheese and guacamole generously onto your mushroom tops and bottoms of the inside (like you’re spreading on a bun) and layer with herbs, sprouts, thinly sliced red onion and tomatoes. You can double-shroom it (that is now a term) if you want, and/or use fresh mushrooms instead of marinated. Note: you’re gonna have lots of left over cashew cheese. Let it sit in a quiet spot overnight then put in the fridge and eat within a week.