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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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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What I Ate Today – June 6th, 2014

Breakfast:

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Bananas: 24 oz – 605.55* calories

Spinach: 5 oz – 32.6* calories

Sugar: 1 oz – 109.71* calories

Total Breakfast Calories: 747.86*

Lunch:

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Bananas: 25.5 oz – 643.39* calories

Sugar: 1 oz – 109.71* calories

Cacao Powder: 1 tbs – 24* calories

Total Lunch Calories: 777.1*

Dinner:

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Water: 4 cups – 0* calories

Mangoes: 48 0z – 816.47* calories

Total Dinner Calories: 816.47*

Total Breakdown:

Calories: 2341.43*

Carbs 91.6%* : Protein 4.4%* : Fats 3.9%*

* All caloric quantities are calculated on Cronometer


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Fruit Haul – June 2nd, 2014

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Cantaloupe, Bananas, Pineapple, Watermelon, Mangoes, Spinach

Another week, another fruit haul. We’re going fully raw for a few days to clean out our systems after last week’s food poisoning debacle (read about it here). So, we needed a few more calorie dense items to add to our dried figs and prunes that carried over from our las haul (seen here) and picked up a case of bananas and lots of CIRULI BROTHERS MANGOES!!!

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Ciruli Brothers Champagne Mangoes

The best damn mangoes ever, the fruit of poetry and prose (or should be), sweet, juicy, blah, blah, blah… You’ve heard me ramble on about these long enough. We picked up six cases and they’re looking pretty green so it’ll be a while before we get to dig into them.

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Organic Baby Spinach

Sometimes a girl just wants some leafy vegetables to add to her smoothies. My bodies been craving greens lately and it’s important to listen to your body, it’ll tell you more than just hunger and thirst.

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Dulcinea Seedless Watermelons

A stable in my summer diet because any other time of the year watermelons taste like a foamy cucumber (let me know if you know what I’m talking about). Love these and lately I’ve taken to juicing them.

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Bananas!

Every fruitarian’s wet dream (creamy dream would be more accurate). Also, after binging on Freelee and Durianriders videos I’ve had a hankering for some banana smoothies. 

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Cantaloupe

Just like the watermelon, cantaloupe if a summer staple and I’ve really been enjoying juicing them. They’re so sweet and refreshing and when juiced provide a caloric boost compared to plain water.

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Delmonte Gold Pineapples

I’ve just realized just how much I’ve been juicing lately, because I love juicing these pineapples too! They’re on the green side so we’re going to have to wait a few days before we can consume them; sad panda.

What did you stock up on this week?


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Hot Sauce Review

As promised in my hot sauce haul

Huy Fong Foods, Inc. Sriracha Hot Chili Sauce

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Probably the most currently popular hot sauce in America, if you’ve never tried this hot sauce you’ve been living under a rock! It’s a classic and you’ll find it in just about every asian restaurant nowadays. Loads of people think this stuff is spicy, but years of Caribbean and latin food has rendered my heat receptors useless. Nonetheless, this hot sauce is super flavorful and manages to pair well with just about everything.

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It’s fat-free, protein-free and 1 teaspoon provides 80 mg of sodium, so it’s relatively low in that department. I will say that if you are sensitive to chili peppers and garlic, this isn’t the hot sauce for you, but then again, not many are.

 Four Seasons Gourmet Foods Fresh Green Sriracha

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Due to the cult status of Huy Fong Foods, Inc. Sriracha Hot Chili Sauce many companies are coming up with their own concoctions, Four Seasons Gourmet Foods being one of them. I really dig this hot sauce because it’s super fresh thanks to the jalapeños in it. It’s the perfect fusion of Mexican and Thai flavors.

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It’s fat-free and protein-free with a low sodium content of 20 mg per 1 tsp. In regards to heat, it’s similar to a medium-hot store-bought salsa and very tasty.

Busha Browne’s Spicy Jerk Sauce

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I remember growing up in Jamaica there was always a bottle of Busha Browne’s Pukka Hot Pepper Sauce next to the salt and pepper on the dinner table, but I have not seen it since. However, I have found their Spicy Jerk Sauce and the flavor takes me back instantly. If you’ve never have Jamaican jerked anything then it’s rather difficult to describe. It’s an exotic blend of herbs and spicy with a bit of heat that is undoubtedly West Indian in a nut shell.

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Fat-free and protein-free with 70 mg of sodium per tsp. It has a more “vinegary” flavor than jerk seasoning and reminds me of typical american steak sauces, but that’s because this is a sauce intended to be added after cooking (tough it can be used during).

Wild Thymes Thai Chili Dipping Sauce

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Less of a sauce more of a jam, this stuff is a garlic lovers heaven on earth. It’s sweet, slightly spicy and packed with chucks of garlic. I think this would be wonderful to top of a bowl of polenta with roasted vegetables. If you’d prefer to stick with its native flavors, you could add it to salad rolls or in salad dressings. It is a beautiful sauce and would go phenomenally with peanut butter.

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It’s fat-free and has a 1/6 of a gram of protein and about 8 mg of sodium per teaspoon. It has a beautiful balance of sweet and savory.

Earth & Vine Papaya Chili Pineapple Grilling and Dipping Sauce

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I would say this is more of a marinade than a hot sauce because it’s far less viscous and has virtually no heat to it. It is however brimming with exotic, fruity flavors and as a result is right up my alley.

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At 1 mg of sodium per teaspoon it’s practically sodium-free, whilst also being fat-free and protein-free. I’m digging this sauce and I think it may be my favorite out of the lot.

Got any recommendations?


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What I Ate Today – May 28th, 2014

Breakfast:

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Fresh Pineapple Juice: 1.1 liters – 583* calories

Mangoes: 8 oz – 136.08* calories

Total Breakfast Calories: 719.08*

Lunch:

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Water: 4 cups – 0* calories

Dried Mission Figs: 10 oz – 705.9* calories

Total Lunch Calories: 705.9*

Dinner:

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Water: 4 cups – 0* calories

Steamed Basmati Rice: 12 oz – 442.25* calories

Boiled Potatoes: 12 oz – 258.55* calories

Field Roast Sausage – Italian: 1/2 serving – 120* calories

Steamed Organic Corn: 3 oz – 73.14* calories

Spring Mix: 3 oz – 20.01* calories

Four Seasons Gourmet Fresh Green Sriracha: 2 Tbsp – 30* calories

Total Dinner Calories: 943.95*

Total Breakdown:

Calories: 2368.93*

Carbs 88.6%* : Protein 7%* : Fats 4.4%*

* All caloric quantities are calculated on Cronometer


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Hot Sauce Haul – May 26th, 2014

Inspired by Freelee and Durianrider, we decided to get some sauces for our usual raw till 4 rice and potato dinner bowls. Though they don’t need condiments, we do enjoy a variety of flavors and feel it spices things up (pun intended). We tried to go for lower sodium options as well as fat-free.

I’ll be sure to do a review on them (available here) and tell you what we think about each of them. Some we’ve had before and others are completely new. 

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Huy Fong Foods Inc. Sriracha Hot Chili Sauce

Four Seasons Gourmet Foods Fresh Green Sriracha

Busha Browne’s Spicy Jerk Sauce

Wild Thymes Thai Chili Dipping Sauce

Earth & Vine Papaya Chili Pineapple Grilling Sauce and Dressing

If you’ve had any of these let me know what you though of them. Also, if you have any suggestions on vegan sauces that we should definitely try, then please leave a comment.