Juicing and Carrot Cake, Banana Bread and Eggplant Bacon

My daughter and I are juicing again.  We like to cleanse periodically by juicing for a few days and then continue cleansing by drinking smoothies.  We usually do not set a time limit on our cleanse. We listen to our bodies and come off the cleanse when we need to.

Today I made a gallon of green juice and a gallon of carrot, apple, romaine ginger juice.

My Green Juice consisted of:

celery

baby swiss chard...our first taste of the CSA this year!

parsley

romaine

fennel

cucumber

ginger

lemon

liquid stevia to sweeten

This is what I store my juice in.

After juicing I thought I'd use some of the pulp to make a carrot cake for the hubs and if there is any left after our liquid fast we may get to partake.

This is one of the most delicious raw cake recipes I have ever made.  Compliments of RawDawg Rory.

You can watch his video of how to make it here.

Carrot Cake ~ Rawdawg Rory's recipe

This batch is for either 1 layer or a small cake! For an approx 2″ high by 8″ round cake, go ahead and repeat this recipe! 

1+1/2 cups of almonds 
1 cup of rough chopped carrot
1 cup of dates
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
pinch of sea salt



Place the almonds, cinnamon, nutmeg and salt in your food processor and grind until you’ve turned them into “flour”. Remove to a bowl. Put your carrots into the processor and grind down finely. Now here’s a tweak option, you can use the carrots as is to make an extremely moist cake or you can place them in cheese cloth or a juice bag and wring them out a bit.. I left mine juicy.

Mix the carrots and flour together in a mixing bowl and divide in half . Place half the carrot/flour mix into the processor and grind with half of the dates, repeat with the leftover ingredients, this step may seem tedious, but it’s to make sure the dates are finley ground down and the finished cake well combined. Now gently press the mix into a greased 8″ spring form pan and allow to set in the fridge for 30 minutes while you make the frosting..

Orange Vanilla Creamy Frosting ~

1+ 1/2 cups of cashews, soaked for an hour to soften (you can sub macadamia nuts if you like
1/2 cup of dates, pitted
juice of 2 oranges
3/4 tsp of the fresh orange peel
1/2 teaspoon of vanilla extract (or a 1/4 teaspoon of vanilla bean seeds)
pinch of sea salt

Blend everything until smooth and creamy in your blender. If using a standard blender, you can soak the dates in the o.j. before blending to soften them up.

 

       What to do with Almond Pulp???

My family drinks almond milk every few days so we always have almond pulp leftover.  Most of the time I just place it in a glass jar, then stick it in the freezer~adding to it until it is filled.  When I have several jars, I thaw them out and place the pulp into the dehydrator and dry it, then blend it in my Vita-Mix and I have almond flour.  Sometimes I thaw the almond pulp and make almond cheese ....But Kristen's got a great recipe that I will be using , and playing with in the days to come.....
        Kristen's Raw~Cinnamon Banana Bread Squares
Kristen's recipe is sooo simple and these squares are so yummy!  Next time I will be making a couple of batches.  I added broken raw pecan pieces to mine before dehydrating. You can follow the link above for Kristen's recipe.  You could also layer 2-4 circles of this bread and make a cashew frosting  for each layer to have a nice layered cake!!!  I had my cashews ready to do this, and when I was pushing my plunger into the Vita-Mix I pushed too hard and shaved off the bottom of the plunger....therefore I had plastic shavings in my frosting....oh well...next time..

Thanks Kristen for the great recipe!!

 

FAKIN MAPLE BACON

2 eggplants sliced on mandolin

Blend the following ingreds in blender and pour over eggplant to marinate for an hour or two

3/4 c. extra virgin olive oil

1/4 c. apple cider vinegar

2 T. raw agave

2T. pure maple syrup (optional)

Black pepper to taste

spread  eggplant on teflex sheets dehydrate @ 105 degrees until crispy

 

I will not be eating of this yummy food during my liquid cleanse....but it will be waiting for me when we are finished.

The Wild Cow Restaurant, The Silly Goose Restaurant, Kristen's Raw Cinnamon Banana Bread Square's, Salad Recipes & The Grand Ole Opry Hotel

This past weekend my children and I drove to Nashville Tennessee to visit with my daughter and her hubs.  We visited the Grand Ole Opry Hotel.  They have 3 conservatory's (garden areas) which were beautiful!

The picture above is from one of them. The Hotel is huge and we got a good walk in after our lunch at The Wild Cow Vegetarian Restaurant!!  This place is sooo good!  They post part of their menu  each day on their site.  You can also get an all raw meal if you like. They have raw desserts and you can special order raw cakes or other dessert to take home.

Here is the ABOUT section for The Wild Cow:

 The Wild Cow serves vegetarian & vegan fare in a fun, casual environment in the heart of East Nashville.

We opened the Wild Cow to provide delicious, cruelty-free, healthy food to the people of Middle Tennessee. We will never support the inhumane and environmentally destructive factory farm system that dominates our agricultural economy, nor will we support corporations like Coke and Pepsi that thrive off of our addiction to sugar and artificial “food”. Nearly all of our food is purchased in it’s whole form, meaning we make almost all of our own sauces, dressings, soup stocks, etc. This means that we can name every ingredient in the food we serve!
It is our goal to bring people together for the love of good food in a fun & relaxed environment, while supporting our community and organizations that promote our philosophies.
We have a rotating charity of the month. January’s charity is Haleigh’s Haven, a local dog rescue & awareness group. For every dinner special we sell in January, we’ll donate $1 to them.

Right around the corner from The Wild Cow is The Silly Goose.  They are not vegan but it appears as if they have vegan/vegetarian options. They search for and buy local, organic, sustainably produced, minimally manipulated food.

*******************************************************************************
       What to do with Almond Pulp???
My family drinks almond milk daily so we always have almond pulp leftover.  Most of the time I just place it in a glass jar, then stick it in the freezer~adding to it until it is filled.  When I have several jars, I thaw them out and place the pulp into the dehydrator and dry it, then blend it in my Vita-Mix and I have almond flour.  Sometimes I thaw the almond pulp and make almond cheese ....But Kristen's got a great recipe that I will be using , and playing with in the days to come.....
        Kristen's Raw~Cinnamon Banana Bread Squares
Kristen's recipe is sooo simple and these squares are so yummy!  Next time I will be making a couple of batches.  I added broken raw pecan pieces to mine before dehydrating. You can follow the link above for Kristen's recipe.  You could also layer 2-4 circles of this bread and make a cashew frosting  for each layer to have a nice layered cake!!!  I had my cashews ready to do this, and when I was pushing my plunger into the Vita-Mix I pushed too hard and shaved off the bottom of the plunger....therefore I had plastic shavings in my frosting....oh well...next time..

Thanks Kristen for the great recipe!!

NO GRAIN TABBOULEH

2 bunches of parsley~chopped fine

1 c. hemp seeds

1/2 c. chopped mint or 8 tsp dried

1 bunch of green onions diced

1/4-1/2 t. black pepper

1/2 t. cumin

2 tomatoes chopped

2/3 c. lemon juice or lime juice

2/3 c. extra virgin olive oil

1 large or 2 med cucumbers seeded and diced

Cheezy Kale Salad

2 bunches of Kale de-stemmed and torn

add:

Cheezy Tahini Dressing~

blend together & pour over kale and massage

tahini

lemon juice

Bragg's liquid Amino's

1/2 c. of Nutritional Yeast

water to thin if necessary

You could also warm this up in the dehydrator

Layered Salad

in a 9 X 13 dish layer

Mixed baby greens or greens of choice

1 c. chopped celery

1 bunch of green onion chopped

1 bag of frozen peas

1/2-1 c. of raw walnuts broken up

I like to add 1 red/yellow or orange bell pepper chopped but didn't have one

Cheezy Mustard Dressing

1 small jar of Vegenaise

1/4-1/2 c. nutritional yeast

1/4-1/2 t. dried mustard

1-2 T. lemon or lime juice

water to thin

blend  and store in fridge..this will make more than you need for this salad

If you look closely,  you can still see the frost on the peas...this will not hurt the salad. I never wait until they are thawed to place on the salad.

My kids love frozen peas.

When my children were just toddler's I was visiting a new friend from church....she had two little girls.  We were there for lunch and she placed a handful of frozen peas on her kids plates and I thought, "Wow! I cannot believe she is giving her kids frozen peas!"  Well my kids loved them, and have been eating them ever since.  When they are frozen, they have a creamy, ice cream consistency.  They liked them so well, I tried frozen corn on them too...and they loved it.  You don't have to wait for them to thaw!! Go ahead and grab a handful of frozen peas and try them for yourself!  Let me know what you think.

Here is another picture from The Grand Ole Opry Hotel