Eating Raw, Living Fit
I'm very happy to announce that Pieter lost 18 pounds in just 27 days (he didn't do the full 30 days since the Christmas gatherings were just too much fun).
I'm very proud of him and even though he enjoyed all his Christmas treats he has really stayed on track again since Monday.
He says that the one important thing he learned from his experience was that the majority of his diet should be vegetables and fruit with small amounts of animal protein (this is very good for Pieter since he has no intention of ever giving up animal protein completely).
Pieter also says that the most amazing thing has been his boundless energy.
Thank you for following his story and all the messages of support!
If you are interested in doing a similar challenge as Pieter has please click here for more details
BRAZIL NUT EGGNOG
4 c. Brazil nut milk
1 t. vanilla
1 t. ground clove
1 t. cinnamon powder
1 t. ground nutmeg
¼ c. agave syrup
2 frozen bananas
BRAZIL NUT MILK
2 c. of soaked Brazil nuts (in water overnight (8-12 hours).
Put Brazil nuts, 6 cups of water, and agave in a Vita Mix and blend several minutes. Pour contents into a pitcher lined with a nut milk bag or a clean cotton cloth (t-shirt). Squeeze liquid into a pitcher. Makes about 1½ - 2 quarts nut milk. Store in container (preferably glass) in frig. Will keep for 4-5 days. Save Brazil nut pulp for other recipes.
This is my absolute favorite Thanksgiving treat! Rich and creamy yet nut free which makes it a lower fat splurge. It is so easy with no ice cream maker required.
Nut Free Vegan Pumpkin Ice Cream
2 cups butternut squash (cooked or raw works)
A bit of water to get the blender moving
1/4 cup coconut butter
1/4 cup maple syrup or your favorite liquid sweetener
1/2 T. pumpkin pie spice
2 t. vanilla
pinch of salt
Blend all the ingredients in a Vitamix or high speed blender.
Pour mixture into a freezer friendly airtight container and freeze till firm.
Scoop out and garnish with pecans, enjoy!
We had a spectacular Mexican Recipe Demo Class last night and I want to thank all of you who made it out!
There was a recipe that I left out that I really love and I thought I would share it today.
2 cups thinly sliced kale
1/4 teaspoon salt
Juice of one lime
1 tablespoon cold-pressed coconut oil
1 clove of garlic, minced
1/2 cup diced pineapple
1/4 cup diced red bell pepper
2 tablespoons chopped cilantro
2 tablespoons chopped scallions
1/8 teaspoon cayenne
Sprinkle pepitas (optional)
1. Toss the kale and salt in a large bowl.
2. Massage the kale by hand, causing it to soften and wilt.
3. Add lime juice, coconut oil and garlic and massage a bit more.
4. Toss in pineapple, bell pepper, cilantro, scallions and cayenne. Mix very well.