Super love this DJ.
Live from Georgica Mondays Part 1 of 3
Super love this DJ.
Live from Georgica Mondays Part 1 of 3
Collard green wraps & quinoa
Wrapped homemade roasted red pepper hummus (garbanzo beans, organic tahini, garlic, sea salt, fresh lemon and one fire roasted red pepper), sliced avocado, red pepper, baby carrots, alfalfa sprouts and quinoa in raw collard greens.
Small side of quinoa topped with avocado pesto sauce (pine nuts, avocado, fresh basil, sea salt, fresh cracked black pepper, garlic, fresh lemon), cherry tomato & basil atop for garnish.
Waiting patiently for me to finish my interval sprints… I can never get enough of this handsome fella.
The TOO simple but needs PLENTY patience lentil soup.
Awaiting my favorite sexicano to achieve perfection on this recipe- but we are getting pretty close.
Split red lentils (1 cup) with 4.5 cups water. Before boiling, add plenty fresh cracked pepper and sea salt. Sauté white onion in EVOO, coriander and fresh black cracked pepper, add to soup after boiling and let simmer together.
45 minutes later… #nommers
Thought for the day!
Yesssss
But where do you get your protein? =)
Your questions answered.
THE POSTS ARE COMING!!!
Ha. Guilty.
100% Raw Juice, my new favorite GO TO juice extracted (not blended) recipe:
SWEET POTATO
PEARS
APPLES
GINGER
FRESH LEMON
CINAMMON
You can certainly make a raw rendition of this recipe - but since it’s for dinner this weekend, WHY NOT make it a gluten-free pasta dish. My only question: what’s for dessert :)
So this whole, me being pesco-vegan thing, sort of bothers me. Just doesn’t sound right. But I’m not sure how giving up the occasional crab, oysters, shrimp & fish will do - but I find I’m weaning off of our sea friends slowly but surely. Maybe it is possible. Indeed it is.
Para din-din tonight, we have:
Thai Basil Eggplant (that I will make sweet)
EVOO, grated ginger, garlic, lemongrass, asian eggplant, kosher salt, mushrooms, onion, jalapeno and thai basil. Stir it up and cook that bad boy! And don’t forget to add some agave for some sweetness (even though agave & I are not currently speaking).
Quinoa & Avocado
I’m not sure where I would be without quinoa. Or avocado. Even simpler, this recipe calls for: quinoa, cherry tomatoes, cilantro, avocado, onion powder, garlic powder, limes & salt.
Inspired by the Peruvian Dish at MOM’s Naked Lunch, this is simply too easy to make. However, instead of rice, use QUINOA!
PS - Gee the Vitamix works wonders. Made for such a great dinner that night.
Peruvian Dish: Quinoa | Organic Black Beans | Red Onion are the base.
Add a little (which means a LOT) of chimichurri sauce which is: Little bit of cilantro, lots of parsley, EVOO, pepper, salt, juice of one fresh lemon, dried oregano flakes, cracked red pepper flakes, garlic, more garlic, and then some garlic, red wine vinegar and blend in the vita.
Black Bean Spicy Chorizos (yum)
And so now that I’ve cleared things up, as far as me being a “pesca-vegan” if it is even possible…which HEY, if you can be a flexitarian, WHY NOT…ok, I digress… so here is my staple recipe every few weeks:
Salmon (Whole Foods) with EVOO or Coconut Oil, Fresh Squeezed Lemon Juice, Capers or Dill or Thyme, Cracked Black Pepper, Himalayan Sea Salt, Organic Raw Agave, more Cracked Black Pepper
Zucchini sliced in tiny pieces with EVOO and Sea Salt
Quinoa cooked in vegetable (vegan) broth with tumeric
It’s exactly what it sounds like. I don’t eat any meat or dairy (animal) products, besides those that swim in the sea. Not sure if these two words even belong together, however… it’s the only way I can identify myself in terms of my eating lifestyle. Raw pesca vegan.
Thanksgiving Desert??? Along with my shrimp ceviche and my quinoa black bean and corn concoction???

(Source: babybeeveg, via fuckyeahveganlife)