a RAWky road

Food, health and fitness advice while vegan in a sad, S.A.D world.


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“She’s My Cherry Pie” Sorbet

What you’ll need:

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Equipment: Food processor

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Ingredients: 7 large bananas, 2 cups of cherries, 1 tablespoon almond extract

Step 1:

Pitt the cherries and peel the bananas, then freeze them overnight or however long it take until they’re frozen solid.. Remove frozen bananas and cherries from freezer and allow to thaw for approximately 10 minutes at room temperature. This will allow the food processor to puree them a lot easier.

Step 2:

Toss frozen bananas and cherries into the food processor, as well as the almond extract. Be sure that the bowl and blade are locked into position before you add the ingredients.

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Step 3:

Locked and loaded? Time to turn on your food processor. If you don’t have one of these  you could use a blender, but be sure that it is a high-speed blender, like a Vitamix and tamper the shit out of it.

Note: If the fruit is too hard then you can add a bit of water, little by little through the feed. The water helps the fruit to move around in the bowl by softening it slightly. Be careful because if you add too much you get a smoothie. You’ve been warned! If you’re using a blender, you may need to add a bit more water.

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Sometimes your sorbet needs a bit of help. If it starts to ball up on the side turn it off, remove the lid and carefully separate the ball with a spatula throughout the bowl. Then lock the lid back into place and turn it back on. On occasion I’ve had to do this step a couple of times. Trust me, the juice is worth the squeeze!

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Step 4:

Scoop and serve!

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English Toffee Smoothie

What you’ll need:

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Ingredients: 7 large bananas, 1 tablespoon cacao powder (you can always substitute with carob powder), 1 pipette Sweet Leaf Sweet Drops English Toffee, ice cubes.

Note: You will also need water to your liking.

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Equipment: Blender (surprise!)

Step 1:

Peel the bananas and pack them into your blender. Follow with the cacao powder and the english toffee drops.

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 Step 2:

Add ice and water to your liking. I used to like my smoothies really thick so I would use less water, but nowadays I like them quite “liquidy” so I use more water; it’s a matter of preference. 

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Step 3:

Blend until completely smooth in texture.

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Step 4:

Tuck in!

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Fruit Haul – June 30th, 2014

What? More fruit? Again? Yup, just about every Monday we buy the bulk of our food… primarily fruit. My husband and I go to a food distributor that actually sells to the public and we pick up our flats of fresh fruit. We get tons of questions and sometimes people actually think that we’re getting food for a restaurant. “Nope, it all goes into our bellies.” 

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Peaches, Bananas, Grapes

This week is a smaller order because we’re still working on some dates from last week and we’ve been eating cooked meals at night.

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Yellow Peaches

We got these same peaches last week and they ripened very quickly, which was awesome! The first one I bit into was pure heaven. They were so sweet and juicy and perfect. They were just amazing and so, obviously, we a few more flats this time around.

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Bananas

If you follow a RAWky road then you’ve been witness to the dessert smoothie extravaganza that has been going on for the past few days. Peppermint Patty Smoothie, Coconut Cream Pie Smoothie and Peach Cobbler Smoothie are just a few that I’ve made recipes for, so if you’re interested go check them out. After many-a-smoothie we had to restock.

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Grapes

Surprisingly calorie dense and so delicious, grapes are a super refreshing and convenient fruit. They are so easy to transport, making them a great option for packed lunches.


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Peppermint Patty Smoothie

What you’ll need:

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Ingredients: 7 large bananas, 1 tablespoon cacao powder (you can always substitute with carob powder), 1/2 teaspoon peppermint extract, ice cubes.

Note: You will also need water to your liking.

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Equipment: Blender, of course…

Step 1:

Peel the bananas and toss into your blender. along with the cacao powder and the peppermint extract.

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Step 2:

Add ice and water to your liking. I used to like my smoothies really thick so I would use less water, but nowadays I like them quite “liquidy” so I use more water; it’s a matter of preference.

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Step 3:

Blend until completely smooth in texture.

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Step 4:

Serve it up, drink it up!

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Peach Cobbler Smoothie

So far, this recipe is my favorite and I made a massive batch of it. However, if you’re getting tired of me posting these high-carb, low-fat, raw vegan dessert smoothies, then I’ve got some bad news for you… there are more to come. But, if you’re digging the healthy smoothie inspiration then I’ve got good news for you… there are more to come!

What you’ll need:

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Ingredients: 7 large bananas, 5 yellow peaches, 1 pipette Sweet Leaf Sweet Drops Vanilla Creme, 1/2 teaspoon cinnamon, ice cubes.

Note: You will also need water to your liking.

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Equipment: Blender (as usual)

Step 1:

Peel the bananas and pit the yellow peaches. Jam ’em into your blender. along with the cinnamon and the vanilla drops.

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 Step 2:

Add ice and water to your liking. I used to like my smoothies really thick so I would use less water, but nowadays I like them quite “liquidy” so I use more water; it’s a matter of preference. 

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Step 3:

Blend! As you can see, even after quite literally jamming all of this fruit into the blender, this bad boy is overflowing. If you’re doing to same (and haven’t scaled down) be very careful while blending.

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Step 4:

Pour into many of your favorite glasses (cuz damn this is a lot of smoothie!) and enjoy! 

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Marinara Sauce

What you’ll need:

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Ingredients: 1 large can crushed tomatoes, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, 4 small bay leaves, 6 small garlic cloves, 1 teaspoon chopped fresh thyme, 2 tablespoons chopped fresh basil.

Note: This recipe does not use any salt as there is plenty of sodium in the crushed tomatoes. I would have used salt-free tomato products, but I love how sweet these San Marzano tomatoes are. Either way, I try to limit my salt consumption as much as I can. (Read more on the subject here

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Equipment: Cutting board, sauce pot, wooden spoon, knife, can opener (not photographed).

Step 1:

Measure out the spices, mince the garlic cloves and chop the fresh herbs. #miseenplace The quantities of these ingredients really depend on your personal taste. I love spicy food, as a result I usually tend to add pepper flakes or hot sauce to everything. I’m also a big fan of garlic, but I know a lot of people are sensitive to alliums, if so reduce or omit this ingredient completely. Being able to customize recipes is what makes cooking fun, so if you want to change a few things here and there by all means go to town!

Also, if your tomatoes aren’t sweet enough feel free to add a bit of sugar to cut the acidity. This is really a matter of preference, but if you’ve never tried it you might be surprised at how much you enjoy it.

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Step 2:

Toss the crushed tomatoes, garlic dried herbs and spices into a pot. Reserve the fresh herbs for later; if you add them too soon you risk cooking away the flavor. Use a medium heat for approximately 10 minutes and stir repeatedly, avoiding sticking and/or burning.

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Step 3:

Once the sauce has cooked add the fresh herbs. Stir them in and “presto!” Be sure to remove the bay leaves before serving as they aren’t exactly the most pleasant thing to chew on.

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Use however you please. Here I have tossed a hefty portion of al dente rigatoni with this marinara sauce and garnished it with some fresh basil.

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Coconut Cream Pie Smoothie

And the series of dessert smoothies continues…

What you’ll need:

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Ingredients: 7 large bananas, 2 tablespoons coconut extract, 1 pipette Sweet Leaf Sweet Drops Vanilla Creme, 7 medjool dates, ice cubes.

Note: You will also need water to your liking.

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Equipment: Blender

Step 1:

Peel the bananas and pit the medjool dates. Toss into your blender. along with the coconut extract and the vanilla drops.

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This would have preferred to use dried (shredded) coconut, but that would have made it more fatty and all I had at the time was these coconut drops. I think it would have also provided an added texture, similar to the coconut shavings that often garnish Coconut Cream Pie. Feel free to experiment with this ingredient, I would.

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 Step 2:

Add ice and water to your liking. I used to like my smoothies really thick so I would use less water, but nowadays I like them quite “liquidy” so I use more water; it’s a matter of preference.

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Step 3:

Blend! I made sure not to blend for too long so that the dates would remain a little chunky, mimicking the texture of a slice of Coconut Cream Pie.

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Step 4:

Pour into your favorite glass and enjoy! 

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Honestly, this would have been better with shredded coconut, or even coconut milk, but that would have upped the fat content significantly. It was still a very tasty smoothie, hope you enjoy!