Today is the first ever National Açaí Bowl Day! I think this is just the cutest idea ever as I lurve açaí bowls – I became addicted after discovering them at a vegan food truck in Hawaii just before I jumped out of my first plane (which I also lurved!) so have very fond memories.
It is hot and overcast in Boston today with a 60% chance of thunderstorms… not a good day for a 4hr return trip to Six Flags, much to my disappointment – it is my birthday after all. After the initial disappointment I actually embraced a lazy day at home (with the exception of dinner at the most wonderful, expensive place I can find…), as I have just had a long week of intense on-campus study for my MBA and I’m exhausted.
I couldn’t believe it… I had water boiling on the stove, in which to put rice noodles for stir-fry (not part of any detox that I know of!), and while rummaging through the fridge for vegetables I stumbled across a perfectly chunky zucchini and was suddenly overwhelmed with a desire for raw pasta! I can’t tell you how long it’s been since raw food was what I felt like vs. what I was pushing myself to eat. I guess the last two days of raw food have started to kick in!!
I know there are a million recipes out there for almond milk but I am continually upset to hear that people don’t like almond milk because the stuff they buy in stores is too sweet and I just can’t accept that as an excuse! Homemade nut milks can be as sweet or as plain as you like and you can experiment until you find your perfect combination. I’m on a crusade to convert as many of my friends and family members to homemade nut milk – dairy milk is totally unnecessary – and I’m happy to say I’m at four permanent converts and counting!
Mimi Kirk has done it again! Just when I thought I’d become ‘disenchanted’ with raw foods (i.e., lazy), I found a yummy salad dressing in Mimi’s wonderful book Live Raw.
It went down like this…
I realized last night that I owe you a recipe for raw vegan sour cream for my baked butternut squash and red potato bisque recipe! This is also fabulous with raw vegan chili, which makes sense given they are both Matthew Kenney recipes and that’s exactly what he suggests :)
I used to love cheese sauce. Love with a capital L… with cauliflower, with lasagna, with a spoon and with tuna baked on a croissant topped with paprika. My brother was my cheese sauce partner in crime. The best bonding we ever did as teenagers was over cheese sauce.
Once I went vegan, I never thought I’d be able to eat cheese sauce again. Devastated.
I was supposed to be having an friend over for dinner tonight so I made a batch of my latest most favorite recipe in the world – butternut squash and red potato bisque and an experimental wfpb vegetable bake that needs refining before I post the recipe (she couldn’t make it in the end, which might have been just as well given the quality of the bake!). I also threw together a raw dessert in a last ditch attempt to not entirely abandon raw food – and I could never, ever justify cooking a dessert when raw desserts are just soooo good!
The crazy shenanigans have returned! After weeks of feeling a little discombobulated being out of the kitchen, the planets aligned and I was effortlessly able to get back in the kitchen and whip up a new, easy and totally delicious dinner tonight that I couldn’t have planned better.
I learnt something new at work yesterday; “calling an audible”. For those of you who don’t follow American football in any detail (I’m trying, but as an Australian I still like rugby union), this means the quarterback (the star of the game and typically the one with the cutest butt – think Tom Brady, or at least I do because I live in Boston and have been programmed to do so) can change a play they are given from the coach if it doesn’t work for them. Overnight (and quite annoyingly), the term has become a part of my managers’ work speak. However, it was interestingly empowering to have a term to explain what I often do to recipes when I was making dinner last night… usually I call it bastardizing, which doesn’t quite have the same ring! Continue reading
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