FUTURE MOVIE DIRECTOR?

 DELICIOUS BREAKFAST SMOOTHIE:

Ingredients:

1 cup frozen mango chunks
1 cup frozen strawberries
2 ripe bananas
2 large handfuls spinach
1 + 1/2 cup of water
Juice of half a lemon

Blend all ingredients  until smooth and enjoy!

Caught on tape: Baby Ricky's new line is "...and action!" but when he's standing up he says it with so much enthusiasm that his whole body shakes hahahahaha, he also makes sure he is on his tippy-toes when he screams it. I am hoping to get him on video when he does the 'standing version' one of these days.

Make a video - it's fun, easy and free!
www.onetruemedia.com

 Baby Ricky's favorite green smoothie. Try it with your kids and let us know if they enjoyed it as well

Ingredients:

2 ripe bananas
1 cup frozen mango
1 big handful spinach leaves
1/2 to 1 cup of water (I like mine a little on the thick side)

Put all ingredients into a blender and blend till smooth.

Feel free to send me pictures of your little ones drinking their favorite green smoothies to bernice4fyr@gmail.com


Rick Lakota's Famous Lasagna

I told you there is usually two kinds of food cooking in my kitchen, well, today was no different. While Rick made some mouth-watering lasagna, I decided to create my own new recipe. And NO, I don't feel restricted because I didn't eat the lasagna...people always ask me that and the truth is, when I decide it is a vegan or raw-vegan day/ week (s) for me, I stick to it. When I do purely raw-vegan, I really don't miss cooked food, amazing how the body can adapt!


Mango-Pesto 'Pasta'

Ingredients

1/2 cup pine nuts
3 cups basil leaves (I used 1 bunch)
2cm ginger root
1 garlic clove
1/2 cup + 2Tbsp olive oil
pinch of salt or salt to taste
1 Tbsp fresh parsley
1 Tbsp almond butter (optional)
Juice of 1/2 lemon
2 cups ripe mango chunks
3 cups of mung beans, rinsed and patted dry

Put all ingredients except the mung beans in a food processor with an 'S' blade and blend until smooth. In a separate bowl toss mung beans with about 4-5 Tbsp of mango pesto (I like mine drenched in the sauce). Save the rest of mango-pesto in tight container and place in the fridge. Garnish with some paprika and serve. YUmmy!

Verdict: I LOVE IT!


My FAVORITE Snack:

Ingredients:

1 granny smith apple, sliced
1 Tbsp almond butter (see brand I use below)

What a lovely GREEN day it's been :)

Remember to EAT & DRINK TO YOUR HEALTH, YOU'LL THANK ME LATER!

Day 18 (30-Day Green Smoothie Challenge)

FROM MY KITCHEN TO YOURS: My Finger-Licking Lasagna

Apart from the first two to three days that seem to go one forever, the rest of the days on the raw food lifestyle has a been a total breeze and an amazing high. My husband told me something I hadn't thought about today, he said "Baby, raw food preparation comes more easily to you than doing cooked food." He is absolutely right. I love preparing raw foods; playing with recipes and ingredients is such a great hobby of mine now.

I started my day with 20 minutes of circuit training with Jillian Michaels. She makes me sweat and I like that. I have been in the Kitchen all day today playing with recipes and I made a raw/vegan burger with french fries which Nina completely devoured, lol. Rick loved it as well and the plate of my finger-licking lasagna was gone in a flash! My, my,my, do we have some tasty eaters in this house. It feels great to make food that people love to eat, especially children.

I came up with this interesting cheese recipe, all by taste, and it blended great with the other ingredients in the lasagna. If you go down to Day 13, you will find the recipe of the Marinara sauce I used today. I have also discovered the great taste of pesto. It is incredibly easy to make as well. I like to use it for appetizers and as a dipping sauce. You can also eat it with julienned veggies, and as a stuffing for many side dishes. Whew! I am loving my life big time.

Here is my recipe:

Marinara Sauce:
Scroll down to Day 13 for recipe. Set aside.

Pesto:
2 cups of fresh basil
1 cup pine nuts
4 garlic cloves
1/3 cup extra-virgin olive oil
1/2 -1 tsp salt (as desired)

Blend in food processor until smooth and set aside.

Cheese:
1 cup raw cashew
1/3 cup of pine nuts
1/2 tsp salt
1 tsp nutritional yeast
1 Tbsp lemon juice, fleshly squeezed
1/4 cup water
1Tbsp olive oil

Blend all together until smooth and set aside.

Using the flat blade of a mandolin or a vegetable slicer, cut peeled zucchini into flat strips. I used 1 zucchini.

Wash and strip leaves of two stalks of rainbow chard and set aside. You may also use spinach leaves but I had none today.

First, place the leaves of rainbow chard on plate. Then start layering the zucchini into a matted pattern. When that is done alternate between spread of cheese sauce first, pesto sauce and then marinara. Add some spinach leaves or chopped up chard leaves on the marinara and then place zucchini strips again. Then add cheese sauce, pesto and marinara. Continue process over and over till you obtain 3-4 layers. Garnish with some sprouts and serve as is. By far my favorite lunch or dinner recipe. Very delicious and filling. Enjoy!

~B