Ever since my sons were in grade school, I made it a point to learn something new when they began their school year. One year I learned how to decoupage, then I moved on to doing wall paint treatments. I loved doing the storm clouds on two of my sons ceiling. I also learned how to simplify my life and the list goes on and on. I keep a running list of what I’ll be learning and what I want to learn next.
Making MRE’s for backpacking that are healthy, keto, and vegan
Learning how to market myself on the different social media platforms while also getting some work done.
I really want to learn how to knit, once and for all.
Making 1-minute videos that are on point, interesting, and relevant.
I want to learn how to code
Writing how-to books
Adding to my repertoire recipe creation
I’m already signed up for a couple of marketing courses and I’m really excited for them to start. But this knitting thing has held me captive when my mom tried teaching me when I was younger.
Have you ever thought about learning along with your son or daughter? Doing homework together is always a fun way to set an example. Plus, it’s good to have interests other than raising your kids because it helps you as they grow until they move out of the house and on to college.
I’m also learning how to make MREs (meal replacements). Here’s one that I’m making for my husband’s backpacking trip this weekend. It’s keto and raw vegan.
Keto Sunflower Seed Hummus
1 cup raw sunflower seeds, soaked overnight, drained
1 clove garlic
2 teaspoons curry powder
1/2 teaspoon Himalayan salt
3 Tablespoons avocado oil
Juice of 1 lime
3 – 4 Tablespoons water
Place all in food processor, process until smooth, scraping down the sides periodically. It’s ready to enjoy now or you can use your dehydrator and dry it for camping and backpacking food.
Spread on parchment paper (cut to size of dehydrator trays) in a nice thin layer. Dehydrate for 6 hours on 125 degrees. Cool on trays. Pour the dried hummus into backpacking containers (we’re using recycled gelato containers that I’ve saved for eons). To reconstitute: Add 1 Tablespoon of water at a time until the desired consistency. Eat with crackers or crudités.
Try something new. Learning is life long. Once we stop learning, we stop growing.
Learning takes us to new heights and brings new opportunities!
I have been decluttering every area of my life from my living space to my work habits, from my social media presence to my simplistic existence, and it’s taught me what’s really important in life! All this decluttering has led me to downsize my cookbook collection. This year I gave cookbooks away as Father’s Day gifts to my sons along with a pound of unique coffee that represented their personality. But the ones I’ve saved I vowed myself to go through and Raw Up my favorite recipes within those pages and make them raw alkaline vegan for the 50 Day Cleanse and beyond.
Velvety Beet Soup is the first one.
Velvety Beet Soup
- 4 small beets, scrubbed and chopped
- 2 cups diced Italian plums
- 1/2 teaspoon dried tarragon or mint
- 1/2 teaspoon Middle Eastern spice blend (recipe below)
- 3 Tablespoons Apple cider vinegar
- 2/3 cups water
- 1/2 teaspoon Himalayan salt
- 1 stalk celery, thinly sliced
- 1 green onion, thinly sliced
- Whirl first 7 ingredients in a high powered blender or nutribullet.
- Pour into favorite bowl.
- Garnish with onions and celery
Middle Eastern Spice Blend
- 1 teaspoon each: sweet paprika, black pepper, cinnamon, coriander, and cumin
- 1/2 teaspoon each: allspice, cloves
Mix together, store in glass jar for six months.
Variation: Add a dollop of cashew sauce over the top and sprinkle on a bit more spice for heat.
I have only met a couple of people so far in my 54 years here on earth who are like me and dream in recipes. Sometimes it’s a curse and sometimes it’s a blessing. I always find it fascinating to have the different flavors running around in my dreams colliding and becoming the “best thing you’ve made” dinners, cakes, muffins, and ice cream.
With every dream, I am awakened from a deep sleep only to find myself writing down the ingredients and formulating the steps as I saw in the dream. And so it goes with this one particular raw vegan meal. It has many stages something I am definitely not accustomed to. These flavors come alive together and compliment each other well.
I just wish I could share them all with you, oh wait I can. The 50-Day Cleanse has a Facebook group. We’ll be sharing our experiences and triumphs here. We’ll also be open to comments and questions. If you want to learn about this cleanse or have started the journey with me please join, we gain so much more when we’re helping each other.
The meal in my dreams
Vibrant Veggie Tostada with a Radish Cucumber Salsa
- 1 16-ounce package Trader Joe’s organic cauliflower rice (or you can use a cauliflower and rice on a cheese grated to resemble rice)
- 3 Tablespoons nutritional yeast
- 6 ounces sundried tomatoes (soaked in good water overnight)
- 2 cloves garlic, sliced
- 1 small shallot, sliced
- 2 Flax Eggs (2 Tablespoons ground golden flax seeds mixed with 4 T good water, let sit 15 minutes)
Whirl it together in a food processor.
Using an ice cream scoop, scoop out a portion and flatten in your hands. Place it on the rack of a food dehydrator and dehydrate at 115 degrees (the maximum for being considered raw) for 5 to six hours depending on how thick each “tostada” is.
Remove and assemble for tostada’s or let them sit out on the counter overnight for a pliable tortilla shell.
- 4 large lettuce leaves
- 1 carrot shredded
- 1 green onion, thin sliced
- 1 red, orange, or yellow pepper, fine diced
- 1/4 cup chopped cilantro for topping
Mix together in a bowl. Set aside until ready to use
- 1 ripe avocado, peeled and pitted
- 1 clove garlic, sliced
- Juice of 1 lime
- 1/4 teaspoon Himalayan salt
- 1/8 – 1/2 teaspoon Habanero pepper flakes
Whirl together in a Nutri bullet or ninja. Set aside.
Radish Cucumber Salsa
- 1 English Cucumber, thinly sliced and quartered
- 1 bunch radishes, shredded
- 1 cup sugar snap peas, ends removed sliced
- 1/8 cup fresh mint leaves, chopped
- 1/4 teaspoon Himalayan salt
- Juice of half a lemon
Mix all together in a bowl and refrigerate until ready to eat.
Mango Mint Topping
- 1 mango, chunked
- 1 clove garlic, sliced
- 1/4 cup good water
- Juice of 1 lemon
- 1/3 cup cold pressed Spanish green olive oil
Whirl it together in a Nutri bullet or blender.
- Place Cauliflower Tostada on a plate.
- Spread Tostada with Avocado Spread
- Top with Lettuce Filling
- Top with another layer of Cauliflower Tostada
- More Lettuce Filling
- Drizzle Mango Mint Topping
- Garnish with Cilantro
- Scoop a side of Radish Cucumber Salsa
Makes 3 servings (2 Tostada stacks each).