Thursday, December 15, 2011

30 Day Raw Challenge

Jason and I have been eating out waaaay too much lately, hence the abandoned blog! We've decided to renew our commitment to raw foods and go on a 30 day nothing but raw challenge! Today marks day 3 and I'm already feeling more energy. Yesterday, I probably drank around 7 cups of green smoothies, loaded with banana, kale, dates, ginger, and occasionally some raw protein powder and raw coconut oil. I drank a wonderful 4 cup smoothie on my way to work (at a veggie/vegan/raw restaurant) which powered me through my shift.

With the raw food comes some awesome news! I DID A PULL UP YESTERDAY! Every day for weeks, I've tried to do at least one pull up. I started out barely being able to pick myself up. Jason has made funny home videos of me trying to do them. My in laws kicked my butt in a pull up competition (and planking too, for that matter). Finally, I have not one, but two, under my belt! Now that the ice is broken, today I plan on doing 5!

My new mountain bike! Me and this baby climbed 5 miles to the top of South Mountain in Phoenix. I raced Jason up, with him running and me on my bike. He was only like 1.5 minutes behind me. I must admit that if it weren't for a long stretch of downhill at the end, he would have whooped me!

Some other great news here at Wicked Raw is that we've started a fun side business! We're now selling our organic raw granola and macaroons on our new website! More products will be listed today, many with local ingredients. Some of our local suppliers practice organic farming, but aren't yet certified organic. Products with local ingredients include our Mesquite Macaroons, Orange Cranberry Macaroons, and Lucuma Pecan Granola. All of our snacks include Arizona Medjool dates, which are oh so soft and tasty! Be sure to check out our Wicked Raw Foods Facebook and Blog!

Mesquite Macaroons, oh so sweet!

A quick shot of some of our products before they went off to new homes!

Happy Hiker Granola! Featuring some superstars like chia seeds and hemp hearts

Thanks for reading!

Thursday, October 27, 2011

Running Again

Jason and I are finally getting back into our running routine now that we've settled into our new place. It has been so much harder for me than I thought it would be! He jumped right back into it, and has been increasing his miles steadily and is always ready to go. I'm still hanging around the 2 mile mark, and trying to muster up some motivation to get my butt out on the road! I seem to be really intolerant of the dry heat, because my nose feels like there's 1000 fire ants in it when I breathe in. That's when the panic sets in and my breathing gets all sloppy. I had weight induced asthma for a few years, and there is nothing scarier than not being able to catch your breath. The asthma is gone, but I'm still always paranoid about getting that feeling. Bringing along some music has definitely helped, and keeps me distracted from obsessing over my breathing

I've ran one 5k around the neighborhood this month, and it felt so good! What's funny is that I absolutely love how I feel after I get done with a run. It's the getting going and out the door part that I really struggle with. Today I got my run in nice and early, knowing that if I put it off until after dinner that it just wasn't going to happen. I keep telling myself that 2 miles is better than making excuses and watching The Office...

What about you? Do you struggle with lack of motivation with workouts/running? What do you do to keep on track?


Monday, October 17, 2011

Cashew Banana Ice Cream!

Raw ice cream is expensive. Raw ice cream is delicious. Here's a slightly less expensive, but equally delicious home made version! I totally winged it on the recipe, after being inspired by a cashew cream filling I made for some Raw Breakfast Crepes. Those were some damn good crepes, by the way!

Recipe makes 1 pint
Ingredients (all organic):
1 C raw cashews
1/2 C filtered water
2 large bananas
2 T raw agave (ours has vanilla bean seeds in it)
2 T raw coconut oil
itty bit of salt (yes, an itty bit!)

  • Soak cashews in water for approx. 20 minutes, or until softened. Blend in blender with the soak water until creamy. 
  • Add bananas, agave, coconut oil and salt. Blend until silky smooth!
  • Pour ice cream into a metal bowl, scraping every bit of cashew-y goodness out of the blender. Uncovered, put bowl in the freezer. Every 30 minutes or so, remove the bowl from the freezer and give the ice cream a good mix! It only takes a couple of hours for the ice cream to fully freeze. 
  • Defrost for about 5-10 minutes before attempting any scoop-age, because it's hard as a rock!

Banana split! Complete with cashew banana ice cream, cacao syrup, strawberry puree, sunflower seeds and raisins. Messy picture, good food!


Thursday, October 13, 2011

A Day in Sedona!

So.....Jason and I got married this Monday, October 10th!! :) It was also our five year anniversary, so we celebrated in Sedona, then headed to the courthouse in Cottonwood, AZ to make it official! Here are some fun pics of our day which included some hiking, picture taking and eating some raw vegan goodness of course!

Look at this awesome heart shaped cactus! What are the chances we'd find this?!

Awesome view from the top of our hike!

One of the posed pics we took. I was using my tripod and the camera timer, so there's some hilarious bloopers of me not making it to him in time for the photo!

We went out to eat at ChocolaTree, which had some of the best food I've ever eaten, period! They had a case of raw chocolates that I plan on ravaging next time we visit. This is the raw vegan spring rolls. They were wicked good, especially the curry wrap!

This little beauty is the viva burrito! They make the best guac at this place! Also, we had the Tiramisu for dessert, but we were so excited to eat it that there was no time for a picture! It was totally raw, and freakin' amazing!

A perfect sunset :)


Wednesday, October 5, 2011

Carrot Cake Cookies!

It seems our recipes lately have been born out of having too much of a certain ingredient in the house. This week it was organic carrots! I bought a five pound bag from the store, and then Jason came home from work with another five pound bag! Well...we both love carrot cake so we decided to make raw carrot cake cookies! The final product was crisp and perfect for fall weather. At first I was worried that they were too "bread" like, but once I had some patience and waited for them to actually finish dehydrating I realized that they're perfect!

Recipe makes 40 cookies
Ingredients (all organic):
3 C shredded carrot
1 C golden flax meal
1/2 C water
2 tsp raw agave
himalayan pink salt

  • Shred carrots using a box grater or food processor. Mine ended up slightly...rustic...since the food processor is broken and we don't have a grater. How's that for a laundry list of excuses? I used the blender and worked in small batches.
  • Add shredded carrot, flax meal, spices and salt to mixing bowl. Mix well.
  • Add agave and water. Mix until you get a thick dough/batter hybrid.
  • Using a TBS size cookie scoop, pack the mix in tight and scoop onto a dehydrator fitted with a non-stick sheet. You should get approx. 40+ cookies, depending on your cookie scooping skills.
  • Gently flatten each cookie slightly with a fork, peanut butter cookie style!
  • Dehydrate at 110 degrees for 8-12 hours or until crispy

Let us know what you think about our Carrot Cake Cookies!

Wednesday, September 28, 2011

Vanilla Chai Macaroons!

Tons of organic coconut in the house = raw macaroons! And what better flavor in September than Vanilla Chai?! These are so quick and easy to make, and can be enjoyed right away or dehydrated for extra deliciousness. These were SO good, and I'm didn't even last the night. As soon as they were out of the dehydrator, and even sooner for Jason, I was pigging out!

Recipe makes 10 TBS size macaroons
Ingredients (all organic):
3/4 C medium shred coconut
3/8 C raw almond flour*
2 TBS raw coconut oil
3T raw agave
fresh ginger

  • Add shredded coconut and almond flour to bowl and mix.
  • Add spices, vanilla and ginger to bowl and mix. Add as much/little spice as you like. You can use vanilla extract (not raw) or vanilla bean. We have a bottle of agave that we added vanilla seeds/bean to for our own "extract". If using a homemade vanilla agave syrup, still use the 3 TBS agave measurement.
  • Add agave and coconut oil to bowl and mix well with a spatula or your hands.
  • Using a 1TBS cookie scoop for shaping, pack the macaroon mix in tight and scoop onto a dehydrator tray with a non-stick sheet. If eating right away, you can arrange them on a plate and skip the next step.
  • Dehydrate at 105 degrees for 8-12 hours or until you can't wait anymore!
*To make almond flour, simply pulse almonds in a blender or food processor until you get a flour-like consistency.

Ready to go in the dehydrator!

After approx. 8 hours of dehydrating with a nice slightly crispy texture on the outside


Tuesday, September 27, 2011

Mango Pudding Pie!

After our deliciously green success with our Avocado Lime Pie, we decided to make an island inspired mango version! I'm calling it a "pudding pie" because it doesn't set up as firm as a traditional pie/custard but boy is it tasty! The filling portion of the recipe makes more than is needed for the pie since I used an entire mango to make the filling, and our pie dish is itty bitty! You could always make a double batch of the crust, make pudding cups, or add the puree to a lemon iced tea (which is what we did).

Recipe serves 2 greedy adults
Crust Ingredients (all organic):
1/4 C raw macadamia nuts
1/4 C raw cashews
1/4 C medium shred coconut
3 Deglet dates (chewier than the Medjool), soaked in water for 20 mins
dash Himalayan pink salt

Filling Ingredients (all organic):
1 ripe red mango
3 deglet dates, soaked in water for 20 minutes
juice of 1/2 a lemon
medium shred coconut (to sprinkle on top)

  • Add all crust ingredients to blender/food processor and pulse until you get a nice consistency. Don't over pulse! The crust should have some nice texture.
  • Press crust mix into a glass baking dish (or a springform pan greased with a little coconut oil, we don't have such fancy things!) We used a 4X4" Glasslock container.
  • Pop the baking dish with your pretty crust into the freezer while you work on the filling.
  • For the filling, peel and remove stone from mango and add to food processor/blender. I large diced it before adding to blender since our blender is on strike lately.
  • Add dates, and lemon juice to processor/blender and process until you get a nice pudding-like consistency. Make sure to taste test! Our mango was very sweet, but add more dates or agave if yours is too tart.
  • Remove baking dish from freezer, and pour in your pie filling. Our pie dish only holds 1 cup of filling, so we had 1 1/4 cups extra.
  • Sprinkle the top with some shredded coconut and voila!
  • Chill for approx. 2-3 hours in refrigerator or 1 hour in freezer