We renamed RAVE Smoothie #5 “Mangorugula” Smoothie in honor of it’s two main ingredients: mango and arugula. This smoothie, unfortunately, was very bitter and earned only a 4 from me and a 3 from my husband. I made this one late at night and forgot to snap a picture, but it was very very bright green, much like the “I Can’t Believe It’s Not Kiwi” Smoothie. I would drink this smoothie again if I had to, but some of the other ones I’ve made were much tastier, even Baby Poop Smoothie 🙂
I made the BEST strawberry milkshake tonight!!! My friend on Facebook was talking about dipping fries in her milkshake and I got the biggest craving
Anyway, I didn’t measure very well, but here’s my recipe:
- one cup of vanilla almond milk
- a handful of frozen strawberries
- a generous amount of agave syrup (maybe 2 or 3 Tablespoons?)
I put it all in the blender and blended until smooth. This makes enough for one serving in a tall glass. Double it if you want to share with someone 🙂
It was de-licious! Very sweet, which made it taste very milkshake-like and totally satisfy my craving. You could use less agave if you like.
Anyway, I don’t suppose this actually counts as a “whole food” recipe because the almond milk and agave syrup are processed, but it is vegan.
Friday I made “Curried Sweet Potato Soup”. This recipe was simple to make, but very delicious and got the highest ratings so far: a 7 from my husband and an 8 from me! My husband said it was his favorite of the recipes I’ve made from the RAVE book. It was also the first recipe in which I really didn’t miss the salt at all. It tasted sweet but savory at the same time- totally delicious! We had some of the leftovers last night and it was good the second time around as well. Here’s the recipe:
Curried Sweet Potato Soup
- 5 cups cubed, peeled sweet potato
- 4 cups vegetable broth
- 1 cup chopped onion
- 1 cup water
- 1/8 cup vegetable broth
- 2 tsp curry powder
- minced cilantro (optional)
Heat broth in a large saucepan over medium heat. Add onion and curry powder and saute for 2 minutes. Add water, broth, and sweet potatoes. Cook for 30 minutes, or until sweet potatoes are tender. Place one-third of the sweet potato mixture in a blender and process until smooth. Repeat the procedure with the remaining sweet potato mixture in batches. Return the pureed mixture to the saucepan. Bring the soup to a boil and remove from heat. Garnish with cilantro, if desired.
Note: I did not blend the soup, but merely mashed it with a potato masher. I suppose I did this because I was lazy. Also, my blender was being washed. Also, I don’t mind having my soup a little texturized and it did still taste delicious!
I went shopping today for all the recipes I plan to make this week. It definitely takes a little longer when you have to get certain stuff, especially when some of that certain stuff you’ve never actually bought before- like arugula. Along the way I found some rhambutan, a cool spiky fruit I ate a lot the summer I went to the Philippines. I bought a couple for my husband to try.
Tonight I made Smoothie #1. Basically it has spinach, banana, carob powder, ground flaxseed, and mint leaves in it. I had to substitute a baby salad mix for the baby spinach, simply because all the spinach in the store looked really really bad, like on the verge of being rotten. I suppose we might not have noticed since we were just going to blend it, but I still didn’t get it.
My husband rated Smoothie #1 a 4 and I rated it a 6. I suppose that it might taste just a tad different if there had been more spinach and less of the other greens (you know how sometimes those salad mixes have some bitterish greens), but I thought it was pretty good. We renamed it Baby Poop Smoothie because with the carob and greens mix it ends up being a nice greenish brown color 😛
Whenever we come across a recipe that gets a 8 rating or higher, I’ll post the whole recipe on here. If anyone wants another recipe, I’ll be happy to e-mail it to you!
This next paragraph is sorta embarrassing, but I’ve decided to be as honest as possible here about my whole foods journey. Hopefully seeing me fail and keep trying will serve as encouragement to at least someone.
Tonight I began cooking up some sauerkraut mushroom pierogies from the European foods store that we’ve had in the freezer for awhile. There isn’t anything really objectionable in them, except that they’re made with white flour of course, but as I was cooking them I began to realize more and more that this definitely isn’t a whole food (duh, right?) and I probably shouldn’t eat them. Also, they fell apart in the pan. I thought they weren’t done yet because they weren’t floating, but they were actually stuck to the bottom and then they just fell apart…. Anyway, I ate a few but was disappointed in both the taste and my own failure to stick to whole foods today (My husband, meanwhile, is eating them with A1 sauce and loving them).
I think I’ve realized that I’m going to have to crank out more than one recipe in a day since some of them are just, well, smoothies like today. Either that or I’ll have to plan to supplement this menu with other dishes.
So, today is day 1, but I’m not sure if I’m going to try any recipes today. Mostly because I need to go shopping for ingredients first. For breakfast I ate the granola I made last night…. I did use some almond milk, which is technically processed. I haven’t decided yet if that’s going to be ok. I could make my own, I suppose. I think the RAVE book suggests using fruit juice or applesauce or something….
Lunchtime was at someone’s house and all I’m going to say is that I can’t be held responsible for what I ate there. 😛 No, really it was all allowed, I believe, except for the oil. The RAVE book doesn’t use oils of any kind, either, and I haven’t yet decided how closely I’m going to adhere to that. My husband is head over heels in love with olive oil. I swear he’d do anything for that stuff, but I think we could both benefit from cutting most of that out of our diet as well. I really just feel like I want to be as strict as possible so I’ll really know for sure how my diet is affecting me. Going halfway isn’t my goal here.
So I looked through the recipes and found one that I did have ingredients for: Lentil-Bulgur Pilaf. It’s a simple recipe and, like all the recipes in the book, doesn’t call for any salt. The rule is that I’m not going to make the recipes with salt, but if we need to add some after it’s on our plates, that’s fine. Hopefully that will help us cut down and eventually even cut out? I want to see if the flavors really do come out when salt is eliminated.
How was the dish? It was good. Not earth-shattering, but good. If I made it again, I might add more cumin. We love cumin. 🙂 I’m going to post a picture of each recipe I make. We’re also going to rate each dish according to taste.
Here’s the rating scale:
1-awful (blech, don’t ever want to eat it again)
3-acceptable (filled my tummy, but probably won’t ask for it again)
5-good (yes, I want it again)
7-very good (definitely want it again!)
10-excellent! (want to eat it all the time!)
My husband and I both rated Lentil-Bulgur Pilaf a 5