I have been filling up on lots of green smoothies this week and loving every moment of it! I had a hard time as previously mentioned with them at first but now I'm really getting into the exploration and of course the guzzling them down ;) I suggest that anyone who is remotely interested in their health try them out. They may look like something out of a Science Fiction movie but they are absolutely amazing for you and taste positively divine!
Another drink I made this week was my watermelon/Lime juice. The recipe call for you to juice them both but with my Vita-Mix its really not necessary. It turned out wonderful and I have had to keep Jayden from drinking every drop!
It was the perfect compliment to the wonderful weather we had today! It was quite windy, but 64 degrees and super sunny! The rest of the weekend is supposed to be equally as beautiful and warm so I am looking forward to hiking with the boys and getting in some other outdoorsy fun in!
Today I made some more wraps. Previously I had made Russell James' Mediterranean wraps which were yumms personified, however, this time I opted for a little recipe of my own.
Laura's Yummy Raw Wraps:
All prepped and ready to go!
1/2 C Cold Pressed EV Olive Oil
1/2 C Water
3-4 Peeled and cut Zucchini (I used more like 7-9 because mine were quite small)
1/2 C Flax Meal
1 Red Bell Pepper
2-3 TBS Chili Powder
1-2 TBS Red Pepper Flakes
2-4 Garlic Cloves
1/4 tsp Himalayan Sea Salt
1/2 C Fresh Basil
Put everything into a Vita-Mix or High Powered Blender and mix!
Filled to the brim!
When everything is nicely incorporated and smooth poor onto non-stick dehydrator sheets and dehydrate 6 hours or so and flip on the dehydrator screens and dehydrate another 1-2 hours or so or until pliable but dry.
Next I made some breaded eggplant. The recipe options for this are endless so I wont go too in-depth but essentially you just take about 1 C of flax meal seasoned to taste.....
And eggplant which has been salted (for about 30 minutes to bring out the moisture and then rinsed) and dried and then dip each piece in both sides, as you would when breading anything else (minus of course the nasty eggs!)......
Once you do this for all you eggplant pieces place them on a non-stick dehydrator sheet and dehydrate for about 2-3 hours or until slighty crispy on the outside. If you are using these for involtini or some other type of wrap then you want to keep them pretty pliable. If you are using them for lasagna or some other raw recipe then you can dehydrate until the level of crispiness is achieved. Be very careful, however, as they can get quite crisp quite soon. It helps to use a mandolin as I did for slicing the eggplant so that your pieces are relatively uniform and thus dehydrate at a even pace.
Ill be sure to post some photos of the wraps and the eggplant when finished!
Well I am off for now to enjoy the weekend!
In the interim remember to be calm and still at least once a day and to keep negative thoughts at bay! Manifest all that is good and prosperous in your life!!!!!