Juice Feast Day 2

Recipes of the day!

Juicy Carrot
4 oranges
7 HUGE carrots

Sweet Green
2 cucumbers
6 kiwis
Enough pineapple to get you to 32 oz (a pretty big hunk ;P)

Grocery list for Week 1:

    Costco size….

cucumbers (2 3-packs)

    From local grocery store…

7-10 bunches of kale

Juice Feast

About a year ago, my little sister bought a juicer. She rocked a 20 day juice feast and felt AMAZING by the end of it!

I have been inspired ever since. Unfortunately up until about 2 weeks ago I was still nursing…aaand due to the whole toxins dumping into your milk discussion I held off on doing my own juice feast. But my daughter is officially weaned, I have finally purchased a juicer, the Omega VERT 350 and I am in love! And so, today marks the first day of my 30 day juice feast.

I am hoping this running blog will help me through it as much as help others gain some insight and knowledge as well. I plan on documenting EVERYTHING! From cost, to supplies, methods, recipes, moods, feelings, etc., etc.

So far I have spent $54 at Costco on a mix of organic and conventional fruits and veggies. What they had in organic I purchased and the rest were produce that are generally thought to contain least amount of pesticides. Wish I could do this fully organic, however that is not within my budget.

I work 9-5 Saturdays and Sundays so I made most of my juice for the day this morning. Throughout my research prior to starting this journey I found that it is necessary to drink 3 to 4 liters of juice per day, in addition to plenty of water. I plan on drinking roughly 100 ounces of juice and 60-70 ounces of water every day….sounds like a blast I know 😉 But it will be soooo worth it!

Juice Recipes of the day!

Green Juice (made a full 32 ounces-I will probably be drinking this juice every day)
2 apples
1 whole bunch of kale
1 cucumber
6 celery spears
1/2 lemon
1/2 inch ginger, blech

I have to say that this green juice recipe really is delicious!

Juice #2 (made a full 32 ounces)
2 oranges
1 hunk of pineapple
6 HUGE carrots, carrots are surprisingly juicy

I have another juice to make/drink tonight, in the mean time I am roughly 5 hours in ;). Check back when I have a little more to talk about!

Banana Mango Coconut Milkshake

Coconut Mango Banana Milkshake2 Labeled

This post is a little past due for our current weather apparently because it has been rainy and stormy all weekend here in the Northwest and its only supposed to keep it up. However, this was just too good not to post! Super easy and healthy little treat that Calloway especially loved!
Cal Smoothie

Throw it all in a blender and voila!
2 bananas

1 mango (frozen)

2 tbsp coconut oil

1/4 cup coconut flakes, unsweetened

fill with coco milk to 2 cups

1 1/2 c ice if needed

Frozen mango

Frozen mango

All the goodies

All the goodies

All blended!

All blended!



Mango Milkshake-Calloway

Black Bean Burgers!

I, like most people or anything with taste buds, love burgers. However, yet another thing vegans forgo when pursuing a cleaner healthier lifestyle. Since we made the decision to eliminate (most) animal products from our diet (most of the time), we have found and created countless amazing new recipes and foods and ways of eating! It is not a feeling of ‘giving up’ food we used to enjoy, in fact it often feels too good to be true to be able to have the same kinds of meals we used to! For example, when we make burgers and fries (;

These are seriously so delicious!

Black Bean Burger
About 3 cups of cooked black beans (~2 cans)
About 1/2 medium sized onion
1-2 cloves of minced garlic
Olive oil
 1 Tbsp ketchup
2 Tbsp barbeque sauce
1 tsp cumin
1 tsp oregano
1 tsp cayenne
1 tsp smoked paprika
salt and pepper to taste
1/3 cup bread crumbs

Now I would like to honestly say that my ketchup and barbeque sauce are always organic and free of refined sugars but in a pinch or when cooking at someone else’s house, some things tend to fall by the wayside. Regardless, do what you can! As for the oil, you can use whatever oil you have on hand whether it is grapeseed, olive, or coconut, anything with a high smoke point.

Moving on to the cooking. Chop your onion and garlic and saute it all together until the onion is slightly tender and somewhat translucent. While that’s going, you can start throwing some other stuff in your blender or food processor: half of the black beans, ketchup, barbeque sauce, cumin, oregano, cayenne, and paprika. Add in the sauteed onion and garlic and blend until you have a thick pasty consistency. You can keep some (like a quarter) of the onions out and add them later if you are going for that kind of texture.

Plop your goo into a mixing bowl and add the bread crumbs and the rest of the beans. NOTE: before adding your beans, canned or not, be sure they are not too wet or damp from rinsing so if you need to wash them a little ahead of time or lay them on a towel to get them dry, you don’t need the extra moisture!

Using a rubber spatula, mix in the rest of the beans, bread crumbs, and onions if you have them, until totally incorporated, now you are ready to start making patties. I get 4 good, full sized patties out of this recipe so feel free to adjust as needed.

At this point, if you are ready to cook them, go right ahead. If you are making them ahead of time, stacking them with pieces of wax paper to separate and storing them in the fridge will actually help them set up little more and hold together when you do cook them. I have not tried freezing them (they never last that long), but I would worry about how they would thaw out post freezing- the freezer tends to break down some things and they may turn to mush :/

Cooking! Pour about an 1/8 of an inch or so of oil in your pan and get it heated, I usually give it a while to warm up on about medium heat. When it is hot enough you are ready to add your patties. Cook them about 2-3 minutes on each side, or until they similar to the photo.

 And of course Calloway was my little helper, as in helping eat the majority of an avocado while I cooked.

Luckily we had plenty more because they are our cheese replacement (; Spread a little Vegenaise and maybe ketchup on a whole grain bun, top with avocado and spinach or lettuce of your choice and try not to hork all four down by yourself!

Chinese Chickpea Salad

Happy late 4th of July! I took this salad to this year’s 4th of July barbeque and it turned out super good! I love Chinese Chicken salad, but since going vegan (mostly) almost 2 years ago, we have not gotten to enjoy it as much! So I kind of made this up as I went along but it is pretty simple and really cheap and easy!

Chinese Chickpea Salad
1 head of cabbage
1/4-1/2 head of red cabbage
2 good sized carrots
About 3 cups of chickpeas (garbanzo beans)
About 3 scallions
1/4-1/2 cup sliced almonds
1/4-1/2 cup sunflower seeds

3 tbsp soy sauce
1/3 cup rice wine vinegar
1 clove garlic, minced
1/2-1 whole tsp fresh grated ginger
2 tbsp olive oil
1 1/2 tsp sesame oil
2 tbsp brown sugar
1 1/2 tsp chili sauce

This salad is pretty forgiving as far as what and how much you want in it so feel free to substitute or omit to your liking! Also, this salad turns out pretty huge so it’s great for parties and it keeps fairly well for a couple days if you want to have it around for a quick lunch or small snack!

Thinly slice or shred the cabbages and wash thoroughly. You’re going to want to peel the carrots and the use whatever means you have to get them to ‘matchstick’ thickness 🙂 I have a snazzy grater that does this really fast but it hasn’t resurfaced since the move so I actually chopped these up with a knife, which I don’t necessarily recommend because it sucks…buut, do what you gotta do.

 Wash and slice your scallions. And then throw everything together. If you are using canned chickpeas be sure to rinse and thoroughly drain before adding them in. For the dressing, add all of the ingredients together and whisk. My family is a little shy when it comes to ginger so we always go on the light side, however using a full teaspoon won’t overpower the dressing. When it comes to the chili sauce, use whatever you like! I generally use a sweet chili sauce because it’s what we have, but spicy is good too! I let my sit overnight before pouring it over the salad but I don’t always and I never notice a difference so whatever works for you! Not the best picture but this is what your dressing should look like when you’re all done.

Toss it all together with some tongs and let it sit and chill for a couple of hours before serving! Enjoy!

Gluten Free (Almost Vegan) Oatmeal Pancakes

Gluten Free Oatmeal Pancakes
3 cups gluten free oats
1 cup gluten free flour (all purpose works best but feel free to try whatever you have on hand)
 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
2 tbsp honey, raw sugar, or whatever sweetener you prefer
Pinch of salt
2 cups almond milk
4 tbsp vinegar
2 eggs (or flax eggs)
4 tbsp coconut butter, melted
These pancakes are a spin-off of a recipe my family has been making for a long time now and they are by far the best pancakes I have ever had. But I wanted something a little more baby and vegan friendly. To make these vegan, I would simply substitute the eggs for flax eggs. However, for those of you who don’t know flax is not something men should be eating a lot of as it lowers their testosterone. No, it doesn’t lower it by much, but testosterone decreases with age as it is and it is an important hormone, therefore, I don’t feed it to my husband, and he likes pancakes 😉 hence the eggs in this recipe.
 If you want these completely vegan, the first thing you should do is make your flax eggs by adding 3 tbsp water to 1 tbsp fresh ground flax meal (for one ‘egg”), whisking as you go. Then place them in the refrigerator for at least 15 minutes (the longer the better) while you mix the rest of the ingredients.
Back to the pancakes! The first thing you want to do is make your ‘buttermilk’ from the almond milk and vinegar. Stir the almond milk and vinegar together and let it thicken while you mix the dry ingredients (about 5+ minutes). From here it is pretty straightforward; throw all the dry ingredients together, and in case you’re wondering a little extra cinnamon never hurt anyone. Add in whatever sweetener you like, then pour in the almond milk and vinegar ‘buttermilk,’ eggs or flax eggs, and then your melted coconut butter. Either using a spatula or hand mixer, mix it up. I use about a 1/4 – 1/3 measuring cup to pour my pancakes dollops on the pan, but whatever works for you! This makes about 7-10 pancakes depending on the size. Serve with fresh strawberries or raw maple syrup for a delicious and healthy breakfast!

Black Bean Lettuce Wraps with Savory Rice and Quinoa

Yumm!! I love easy, fresh and flavorful summer meals! Follow the recipe below to enjoy these as much as we did!
Black Bean Lettuce Wrap
1 head lettuce of your choice
2 cups black beans, cooked and chilled.
1 avocado
Favorite salsa (homemade recipe featured here)
Handful of sunflower seeds
1 batch of my featured Roasted Red Pepper Hummus
Savory Rice and Quinoa
1 cup rice and quinoa blend
1 cup vegetable broth
¾ cup water
½ small onion
2 cloves garlic
Splash of safflower or other oil of your choice
I used the TruRoots brand of Sprouted Rice and Quinoa blend, but you can just as easily use just rice, just quinoa or your own mix of the two; note that this recipe is for a blend of quinoa and rice so the water and cooking directions may not be the same for rice or quinoa alone. Moving on, set a pot with the water and broth to boil. In the mean time, dice the onion and mince the garlic and get them heating in a pan with the oil on low to medium heat. Rinse your rice and quinoa and drain it well, then dump it in the pan with garlic and onion. Sauté it all together until fragrant and once the water is boiling, dump it all in the pot, turn the heat down to low and cover for 25 minutes or until water has been absorbed. While the rice/quinoa is cooking, start prepping your wraps and all of the fixings by following the rest of the directions below. After the 25 minutes are up take it off the heat and let it sit still covered for another ten minutes. Fluff with a fork and serve!

This is a super quick and easy meal with a ton of flavor and texture. Good for lunch or serve it with some rice and quinoa for a clean, fresh dinner! Start by washing your lettuce, you want big, beautiful leaves of whatever your favorite lettuce might be; romaine, butter, even collard leaves are a more adventurous but super nutritious option. Set your lettuce out to dry while you slice up the avocado. From here you just throw it all together. I took a small rubber spatula and spread a good amount of hummus onto my romaine leaf and then piled on some beans. Next I laid 4-5 slices of avocado on top of my beans, spooned a strip of salsa down the middle and sprinkled on the sunflower seeds for some more texture.