Hello, blogosphere! I cannot believe that I had not blogged for almost two weeks. With Thanksgiving and many other things my life has been a whirl-wind. No excuse, but I had learned to take my life easy to maintain peace in my heart.
We had planned a small Thanksgiving dinner with a few family members—we were supposed to have 10 people total, so I was going to cook up a storm… A couple of days before Thanksgiving our guest list swelled up to 31 people, and on the day of the holiday we had 35 people neatly packed between our dining and living rooms. With only three vegans in the house: my husband, my sister and myself, we ended up asking every family to bring a couple of their favorite dishes (just imagine if I had to cook for 35 on Thanksgiving day!)
I ended up making mashed potatoes, an apple and celery salad (variation of what you will find here. Super delicious!); I made apple pies and Raw Alfredo Zucchini Noodles.
Apple and Celery Salad
• 3 large apples, chopped into small pieces, or sliced on a mandolin slicer
• 1 bunch of celery, cut in the same manner
• 2 cups of spinach, thinly sliced or chopped
• 1-2 large cucumber, sliced in a same manner as apples, only larger
• [cucumber can be substituted with a zucchini, or you can use both]
• 1 cup chopped cilantro
• 3 tablespoons fresh lemon juice
• 3 tablespoons honey
• Dash of sea or Himalayan salt
• 1 cup walnut pieces [optional]
• 1-2 ripe avocados mashed up with a fork
Mix all ingredients together—serve immediately or refrigerate.
In the last few days I restarted my green smoothie intake. Today I had a very feeling smoothie for breakfast.
Chard and Banana Smoothie
Makes 3-4 servings
• 3-4 large leaves chard, stem included
• 2 cups water
• 2 large ripe bananas
• 3 tbsp hemp seeds
• 3 plums
Tomorrow I will add a review of an Gluten Free, fantastic new flour I discovered—it is super delicious, super moist and is my new favorite. Stay tuned!
We had planned a small Thanksgiving dinner with a few family members—we were supposed to have 10 people total, so I was going to cook up a storm… A couple of days before Thanksgiving our guest list swelled up to 31 people, and on the day of the holiday we had 35 people neatly packed between our dining and living rooms. With only three vegans in the house: my husband, my sister and myself, we ended up asking every family to bring a couple of their favorite dishes (just imagine if I had to cook for 35 on Thanksgiving day!)
I ended up making mashed potatoes, an apple and celery salad (variation of what you will find here. Super delicious!); I made apple pies and Raw Alfredo Zucchini Noodles.
Apple and Celery Salad
• 3 large apples, chopped into small pieces, or sliced on a mandolin slicer
• 1 bunch of celery, cut in the same manner
• 2 cups of spinach, thinly sliced or chopped
• 1-2 large cucumber, sliced in a same manner as apples, only larger
• [cucumber can be substituted with a zucchini, or you can use both]
• 1 cup chopped cilantro
• 3 tablespoons fresh lemon juice
• 3 tablespoons honey
• Dash of sea or Himalayan salt
• 1 cup walnut pieces [optional]
• 1-2 ripe avocados mashed up with a fork
Mix all ingredients together—serve immediately or refrigerate.
In the last few days I restarted my green smoothie intake. Today I had a very feeling smoothie for breakfast.
Chard and Banana Smoothie
Makes 3-4 servings
• 3-4 large leaves chard, stem included
• 2 cups water
• 2 large ripe bananas
• 3 tbsp hemp seeds
• 3 plums
Tomorrow I will add a review of an Gluten Free, fantastic new flour I discovered—it is super delicious, super moist and is my new favorite. Stay tuned!
