rawktober: day seven

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YOU KNOW IT'S A BAD DAY WHEN YOU PUT YOUR BRA ON BACKWARDS AND IT FITS BETTER.

unknown

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I don't wear bras. Firstly (and perhaps sadly?), because I don't need one. Secondly, because they're uncomfortable. Thirdly, because they're are hassle to remember to put on and take off. And lastly, because I just don't want to. A MindBodyGreen article I stumbled across today confirmed my decisions- bras aren't that great for you, anyway, apparently. My mum has been preaching to me for YEARS about how saggy my breasts (what breasts, mum?) are going to get in the future if I continue not to wear bras, but hey, according to numerous sources that include MindBodyGreen and LiveScience, wearing a bra should by no means be a necessity. If anything, it could even be more detrimental to our body than advantageous. Have a read, and unclip that shit gurl!

     Since you're probably busy burning your bra collection, here's a quick and easy salad recipe you can throw together for dinner.

rawktober: day six

I guess I haven't really been talking about how I've been feeling since starting this rawktober cleanse, have I? Of course, I can't be sure if the two are related, but I definitely think I've been having some detox symptoms including headaches and fatigue. But maybe I could just be having a slight hangover today... Hmm. On the flip side, my poops have been RAWSOME and frequent. I know we all feel uncomfortable talking about these things but hey, it's an essential part of our lives! Why so awk?

     In a nutshell, I've been eating, pooping, and sleeping a whole lot. How about you? Do you feel the detox?

     ANYWAY, today I'd like to share a recipe for bbq cauliflower bites.

mango millet salad

Serves 1 (can easily be doubled and/or tripled-- makes a great packed lunch)

1/4 cup millet

1/2+ cup water or vegetable broth

1/4 red onion, chopped

handful kale or other greens, chopped

handful fresh parsley, cilantro, basil, chopped

1 mango, diced

1/8 cup cranberries or dried cherries

1/8 cup slivered almonds

salt and pepper, to taste

tahini mustard dressing, to taste (I like to use fresh garlic)

Bring millet and water/broth to a boil, bring heat to medium-low, cover pot and allow to cook for 15-20 minutes. 

When cooled, combine along with other ingredients. Devour.

lick yo lips pumpkin spice mocha

As you can probably already tell, I've got an abundance of leftover pumpkin and I'm not afraid to use it! On with the pumpkin recipes, shall we?

For a little over a one cup serving

3/4 cup strong coffee

1/4 cup non-dairy milk (eg. coconut- yum), or more

1/2 banana

about 1/4 cup pumpkin puree, or add until desired thickness

vanilla, cinnamon, nutmeg, cardamom, pumpkin pie spice, etc.

1-2 tbsp cacao powder

sweetener, to taste

Dunk everything in your blender and combine until smooth and frothy. One word: nom.

chocolate & vanilla kale smoothie variations

When you can't decide on breakfast, have it all - a saying I live by. The other day, I decided to have raw crepes, raw buckwheat cereal, a smoothie, and a raw bagel with avocado mash for breakfast. 

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EAT BREAKFAST LIKE A KING, LUNCH LIKE A PRINCE, AND DINNER LIKE A PAUPER. 

adelle davis

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Okay so maybe I haven't been entirely true to that statement lately-- I feel as though I've been dining majestically at all meals. But hey, who's to judge? Either way, part of today's breakfast included some smoothies that I never thought of trying before. You see, usually when I think of smoothies, I think of loading in everything I can to make it the most nutrition-packed green goodness possible. I guess "keeping it simple" never crossed my mind, even though I've heard claims that the simplest smoothies are, in fact, the tastiest. Halfway through my blending this morning, I decided to pour out some of my original smoothie into a cup, and add a few more ingredients to the rest to test out a few new flavours. The verdict? Heaven. And for those of you who aren't completely in love with kale (yet) like I am, great news: You can't even taste it!

Note: don't question the kiwi, just throw it in. You can thank me later ;)

The recipes: 

Make one cup of thick smoothie each, or 2 cups thin (if you dilute it with some more milk)

Basic vanilla shake

1 cup kale

1 cup non-dairy milk

1 banana

1 tsp vanilla

pinch of cardamom

sweetener, to taste

Chocolate kiwi shake

1 cup kale

1 cup non-dairy milk

1 banana

1 kiwi

1 tsp vanilla

1 tbsp cacao

pinch of nutmeg

sweetener, to taste

Blend together, pour into glasses, and savour the deliciousness. 

sweet & sour portobello "steak" and cauliflower/carrot mash

Based off Quiche-a-week's delicious recipe. Details to come!

garlic zucchini noodles with roasted brussel sprouts, fennel, and mushrooms

Serves one.

1 zucchini, spiralized or hand-cut into noodles

lemon juice

5 brussel sprouts, sliced, halved, or roughly chopped

1/3 bulb fennel, roughly chopped

2 mushrooms, sliced

1/3 onion

1 clove garlic

oil

spring onion

nutritional yeast

salt and pepper

liquid smoke

garlic powder

Preheat oven to 425 degrees. 

Prepare the zucchini, set aside with a squeeze of lemon juice to soften them up. Combine brussel sprouts, fennel, onion and garlic in a dish and coat lightly with oil. Place in oven for approx. 15 min; give the veggies a stir and add in the mushrooms for another 10 minutes or so. Remove from oven, and combine with the noodles, spicing it up with the toppings. 

Devour, guilt-free.

carrots gone dry?

No recipe today, but a fantastic tip that I wish I knew about ages ago! Do your carrots dry up too, when you keep them in your bag all day? Well I've got a solution for you! Slice in some bell pepper and store them in your snack bag along with the carrots- they'll keep them moist plus you've got yourself some more healthy snacking! Win-win, folks.

crunchy cauliflower and brussel sprout "chips"

This snack is super easy to make, and a great low-calorie, healthy alternative to chips or fries!

Serves 2

1 small head cauliflower (or broccoli works too, but bakes faster-- watch the tree-tops so they don't sizzle into charcoal!)
30 brussel sprouts
oil

Preheat oven to 400 degrees. Break the cauliflower up into little heads, and halve the brussel sprouts. Spray lightly with cooking oil and stick in the oven for ~ half an hour. Keep checking regularly for desired crunchiness.
I like to eat 'em up with a mixture of ketchup, dijon, tamari, tabasco and liquid smoke.

156 kcal per serving, oil and sauce not included