I’ve been enjoying reading all the blogs participating in VeganMOFO this year, but I’m only up to the Es so far! So many great posts and recipes and so little time. Eventually I will get through them all and hopefully meet other raw foodies in the process, but I’m really having a great time reading a variety of posts.
I did something new today – had a raw breakfast. I love cereal, I grew up on all the sugar-loaded kid cereals and moved on to healthier adult cereals in college when I knew better :-) Currently I stick to Kashi GoLean and have it with almond milk and fresh fruit. But this morning I made a smoothie using just almond milk and fruit, supplementing the cereal with more fresh berries. It seemed equally satisfying, but the real test is if I can make it until lunch without passing out from hunger. I had the smoothie at 6:40 AM and my stomach started growling at 9:30 AM, much sooner than normal with cereal. But, that teetered off shortly after and I was able to coast to lunch at 11:30 comfortably. I will try again tomorrow to see if I get the same result. I’m hoping adding more smoothies and soups into my diet will give my digestive system a break, reduce bloating and help me feel more energized. Time will tell.
For dinner tonight, I did Jennifer Cornbleet’s marinara sauce in my KitchenAid blender and served over zucchini noodles. I was able to warm the sauce up a bit my leaving on the low mix setting for about 2 minutes, but nothing like a Vita-Mix could do.
The sauce was tasty, nice basil flavor and very fresh, like a cool pasta salad and a very creative, unique way to serve a salad that should impress non-raw guests and pasta-addicts looking to cut calories. I used the thin noodle blade on the veggie slicer and that seemed to make it easier to twist the zucchini around a fork and eat like spaghetti.