28 Day Raw Food Cleanse, Risky Kitchen Recipes, Weight-loss Record

Day 4 of 28 Day Raw Food Cleanse


Day 4 (Jan. 4)

Morning Weight: down 0.4 lb, with a total loss of 5 lbs since Day 1.

Had a nice sleep-in followed by lounging in bed with my hubby. What a great Sunday.

Then it was time for fresh juice! Loved the colour of this one, and it was equally tasty.

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Red Cabbage Juice (don’t let the name throw you off!)

5 large chunks of red cabbage

10 celery stalks

2 cucumbers

5 apples

Small handful parsley

¼ lemon

I spent most of the day in the kitchen with my husband. We prepared the following, to be ready for the week. Most of the food was for my husband and daughter, as I will not be eating any cooked food until after my cleanse.

Here was our preparation for the week:

Chopped Veggies for my juices: broccoli, cucumber, celery, carrots, beets, beet tops, and red cabbage

Oatmeal: made with whole oats, kasha (buckwheat) and quinoa, mixed with some homemade rice milk..

Waffles: My husband made up a batch of waffles for my daughter (loves them as a snack), made with brown rice flour and bananas.

-Mushroom Rice: Made with brown and black rice, chickpeas and a mushroom sautee (mushrooms, green pepper, red onion, veggie stock, fresh ginger, garlic, celery salt and sea salt and a bit of corn starch to thicken).

-Tomato Veggie Pasta Sauce: Can of diced tomatoes, can of tomato sauce, can of tomato paste, along with onion, garlic, celery, cauliflower, broccoli and a bunch of herbs/spices (basil, oregano, celery salt, sea salt, fresh ground pepper). This was a great sauce for the brown rice pasta I am made for my hubby and daughter for dinner. Leftovers for to-go lunches this week.

When we finished, we finally remembered that we hadn’t eaten anything all day, so I made a batch of smoothies from kale, romaine, bananas and frozen pineapple. No picture today. Just a typical green looking smoothie.

Shortly after the smoothie, I was checking out some raw recipes on line. If you aren’t familiar with the raw food lifestyle, there is much more to eating raw foods than you would think. When I promised to myself to eat only raw food for 28 days, I am NOT talking about plates of carrot and celery sticks! There is sooo much more you can do to enjoy a variety of clean, raw, healthy veggies!

In fact, I found a recipe while watching, and decided to get up from my chair, right then, and try it. I love trying new things.

I made a Raw Carrot and Sweet Potato soup, and I loved it. I tweaked the spices a bit, but overall, the recipe was terrific.

Here is a picture, and check out the video I watched to learn how to make it.

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For dinner, I had three deliciously ripe pairs and another bowl of the raw carrot/sweet potato soup.

I did not eat a lot today, but not because I was trying to eat less. I just didn’t feel that hungry.

Had 2 L of water today.

Wishing you a healthy journey.

Risky Kitchen Recipes

Blender Power: Squash Soup


My daughter wants me to make this soup all the time!

Yummy squash soup.

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I know…it looks like mustard! We like this soup quite thick; you could make it thinner by adding more liquid.

How I made it:

I cooked some sqash (any type will likely do) and scooped it into a blender. Today, I had some cooked cauliflower in the fridge, so I addes some of that too. The ratio was probably 5:1, squash to cauliflower.

I absoutely love my blender, a Blendtec. It is amazing and is worth every penny. If you want to have more versatility in the kitchen, especially on a plant-based diet, save up and by one. I hear the Vitamix is excellent too, although I don’t have any experience with that one.

I then added some liquid into the blender. For liquid, I made a combination of rice/oat milk. Next, I added the following spices: cinnamon, all spice, celery salt, garlic, ginger and salt. When we make it, we like it thick, so I add liquid as I go, watching for the consistency I want. I also threw in some green onion.

I love to create new “recipes” even though most would not call them that. I can’t give you the measurements of what I used…I continue to Ali Oop my recipes and wing them.

I encourage you to take risks in the kitchen and just play around with food. Who knows what family food treasure you will discover?

Wishing you a healthy journey.

Risky Kitchen Recipes

Easy Oatmeal for the Week


My family has been enjoying oatmeal in the morning lately. I have been making it with whole oats, and then I realized how I used to make it…with other grains added.

It’s funny how we move away from doing things that worked, when we veer off the path we intended.

When I make hot cereal, I make enough for the whole week, so anyone in the house can scoope some in a bowl and pop it into the microwave. Easy, peasy.

Here is the batch I made this morning:

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Ingredients/Instructions

-Bring 7 cups of water to a boil

-Add 2 cups whole oats, 1 cup black and regular quinoa, and 1/2 cup whole kasha (buckwheat).

-Simmer on low heat for approximately 15 -20 minutes.

This is the best way to have a healthy hot meal in the morning, without the rush!

Wishing you a healthy journey.

Plant-Eating Challenge, Risky Kitchen Recipes

Day 20 Plant-Eating Challenge: REBOOT


When I woke up this morning, I was truly discouraged. After being off track for several days, I could feel a slump beginning to develop..

I didn’t want that.

I dug really deep into my emotional/mental pocket, reached down and grabbed on to the one thing that I know is always there.

Mental Power

We all have it. That power to change. That power to choose how we react to something. I chose to push the slump aside and push myself to beat it.

Step 1 Internal Boost

I decided that I would have smoothies all day, untill dinner, because that’s a good cleanser, pick-me-up, and a great way for my whole body to feel good. I mean homemade, green smoothies. No dairy. No pre-made juices.

Step 2 Support

While at work today, I spoke on the phone with my husband, who, by the way, is the true love of my life. Even though he has his own business to run, he knew I just needed to talk, and I needed him to just listen.

I told him how discouraged I was, and that even though I know in my heart that it is the journey that is important, I felt really fed up with the damn journey. I felt fed up that it seems like I am always on this journey, where I continue to fall down…where I again, do not succeed. I never seem to make it to the end of the journey, to that moment of success where I feel I’m living the healthy lifestyle that I want.

He reminded me that it is true that I am on a journey, and even when I do reach my goals of what I perceive to be “health”, I will still be on a journey. The journey doesn’t ever end- it’s always developing into something even better.

My dear friend, Susan, also helped me today with her supportive words of wisdom in a morning email. It is so easy for me to beat myself up, so easy. She reminded me to stop doing that.

Step 3 Stick-with-itness

I kept positive all day, and had no trouble enjoying my smoothies and staying away from other food. My ability to commit, gave me the boost I needed.

After I arrived home, I made myself a delicious wrap from Ezeikel wraps. I threw in some tomatoes, bean sprouts, red onion and lettuce. A little mustard and some no-fat caesar dressing (maybe a teaspoon…a tiny vice I still have in the fridge for emergencies).

Next, I decided to make some soup with the leftover squash in my fridge. I tossed that into the blender, along with some green onion, garlic, ginger and homemeade rice milk. Very thick…most wouldn’t even call it a soup. My daughter loved it! That says it all.

Since I have made my own rice milk before, I thought..hmm…let’s see if I can make a different kind of milk, with the same idea? So, I did, with whole oats.

1 cup oats and 3 cups filtered water, and volia! It turned out well…tastes less bitter than the rice milk, and even had some nice foam. Will be a perfect addition to the morning oatmeal.

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So now, I end my day feeling much better.

Tomorrow, I need to get back to my exercise routine. Getting the blood running always helps.

Goodbye temporary slump.

Hello, rebooted me.

Plant-Eating Challenge, Risky Kitchen Recipes

Days 8-12 Plant Eating Challenge


I have been so busy lately with work, I just haven’t had a chance to get in a post.

I am happy to say, that I have been successful with my challenge to date. I did have a wee bit of a dip made with yogurt on the weekend, but that’t it. Also, I have had bread (not whole grain) on a couple of occasions.

I am down 5.2 lbs since I committed 12 days ago. I continue with my exercise in the morning, although I did get off track for a few days.

My daughter is also doing well. It can be more difficult for her. She had eggs and tuna on the weekend while at a friend’s house and when visiting my sister.

Overall, we are both pleased with how things are going.

By the way…I cooked black beans in my slowcooker, while at work, today. I had been meaning to try that method. They worked out well. I had the setting on low.

When I got home, I threw them in  a pot with some left-over brown rice and chopped some cilantro. But, I needed something moist and flavourful. What did I have in the house, that was not highly processed and was plant-based?

So, I blended some chunks of cooked cauliflower with some homemade rice milk and some flavouring (garlice chili sauce and soya sauce). It was tasty. Next time, I should put some ginger in that sauce too.

No picture today, but eating plants is simple, as long as you have them on hand. Love the simplicity.

Wishing you a healthy journey.

Plant-Eating Challenge, Risky Kitchen Recipes

Day 4 and 5 Plant-Eating Challenge


My daughter and I are both still on track with our Plant Eating Challenge, and we feel great.

I had my usual two smoothies, yesterday and today, and I worked out in the am both days. Pat on the back for me!

Lunch was the usual reheated homemade yumminess (stew, soup or stoup, or is stewp better?…a combo). I did have a little bit of pasta with tomato sauce-this is not the ideal food as it is processed, and not made from a whole grain. Also, there was probably oil and sugar in the sauce.

For dinner tonight I made two dishes. My meals are always…”how fast can I make this?” I am usually a wingin’ it kind of cook.

Dish #1: Chunky/Creamy Broccoli Soup

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Ingredients (measurements are not exact)

  • 3 cups chopped broccoli florets with some of the stem
  • 1.5 cups organic veggie broth
  • 1.5 cups water
  • 1 cup homemade rice milk
  • 1 onion
  • 1/2 cup rice
  • 3 potatoes
  • 2 cloves garlic
  • salt and pepper to taste

Instructions: Most recipes call for sauteeing this, and blah, blah blahing that…I’m too impatient. I just put all the ingredients into a pot and heat until the broccoli is cooked. Then, into the blender for a few spins. Back into the pot, to simmer while the flavours blend. Then I add 3 cooked potatoes; chop them up, skin and all. Add a bit of salt/pepper or some nutritional yeast, and voila! A hearty soup. This would work really well with cauliflower too…hmmm…I’m getting ahead of myself.

Dish #2: Rice with Asian Mushroom Sauce

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Ingredients (measurements not exact)

  • Variety of mushrooms (about4- 6 cups chopped)
  • 1 cup water
  • 1/8 cup cornstarch blended in 3/4 cup water
  • 2 green onion stalks
  • 1 tablespoon soya sauce
  • 1 teaspoon chili garlic sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon ginger

Instructions: Place 1 cup water into large sautee pan. Turn heat to high. Throw in the mushrooms for about 2 minutes, and then turn heat down to med-high. Let mushrooms cook for several minutes. Add sauces and spices. Add water/cornstarch mixture. Stir over medium heat, continuously for about 2 minues. Add green onions. Throw over a bowl of rice, or eat as a delicious soup on its own.

After dinner, I ejoyed a couple of glasses of red wine. Yum But, I wonder, how will this interfere with my energetic healthy feeling I have been living for the past few days?

Here are some things that are helping me succeed on this Plant Eating Challenge

1. After reading The Monk who Sold his Ferrari, I found the author’s videos on Youtube. Super inspiring. They help me to:

  • have less stress
  • procrastinate less
  • push myself to do more (5 more crunches, mark 3 more papers etc)
  • have more control of my thoughts

…all which result in me feeling better. This helps me to make better choices.

2. Getting up Early 

This can be a tough one, but here is what works for me. Last week, I decided I would get up before 6:30 a.m. each day. This week, I have been up before 6:00 a.m. each day. Now, I moved pretty quickly. Anyone could try this by changing more slowly. For example, if you get up at 7:00 a.m., and you really want to be getting up at 6:00, then start week 1 with a 6:50 a.m. time to rise. The next week, go to 6:40 a.m., and so on. It really works. Next thing you know, you have an extra hour, every day to work out, write, read, research, mediate, take time for you etc.

Hoping your journey is healthy.

Kids Health, Plant-Eating Challenge, Risky Kitchen Recipes

Day 2 Plant Eating Challenge


How did I do yesterday? Pretty darn good…except for the plain Ruffle chips (my fave!) with some Helluvadip (another fave). We were visiting someone, and I gave in.

I did have homemade sushi. I actually made sushi! I just gave it a whirl, and it was a big hit. I put the seaweed on my cutting board, and scooped brown rice on top, spreading it out. Then on one end, I put some cucumber strips with avocado strips and rolled it. No added sauces, or anything. It was easy…you just need to remember to moisten the last bit of seaweed, after it is almost rolled, so it will stick when completing the roll.

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Oh, and my daughter and I also made some snacks for her to take to school: date bars! We mixed 1 cup of soaked pitted, mashed dates with 1/2 cup of raw cashew pieces and 1/4 cup of raw sunflower seeds. We rolled half the mixture in balls and the other half, we experimented with bar sizes. The picture below shows less than we made because my daughter ate some of it…she couldn’t resist.

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Oh, I almost forgot, we also made kale chips! I only have a before picture. I put a whole bunch of kale, broken up in pieces and with the stems removed, into a big bowl. I put only one teaspoon of oil in my hands and then squeezed my hands around all the pieces of kale. Then, a little sprinkle of sea salt, and pop in the oven. I am still perfecting the time, but these were done at 400 degrees for 4 minutes, then flipped/tossed and put back in for another 4 minutes. I found a few a bit too dry, so next time I will try 4 min. and then 3 min.

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My daughter loves these!

 

Today? Was super awesome!

I started the day with a 20 min. run on the treadmill (I do HIIT: warm up for 2 min., then run super fast for 30 seconds and cool down in a jog for 90 seconds, then I repeat until I have only 2 minutes left, and then, cool down).

I had two green smoothies (swiss chard, spinach, arugula, bananas, frozen pineapple and water): one for breakfast and one for an afternoon snack.

My lunch was a homemade stew that I’ve been making a lot lately. It has water, organic veggie broth, carrots, celery, onion, potato, brown rice pasta and herbs/spices. Add a bit of salt and pepper, and I am in heaven!

For dinner, I had baked sweet potato fries, that were every so slightly sprayed with canola oil. I have to figure out a way to make these without oil. I guess I should just try a small sweet potato and see what happens.

To go with the sweet potato, I had a little mixture I wrapped up in half a swiss chard leaf (mashed chickpeas, mango, cilantro and sea salt).

My daughter was craving some ice cream, so we made the healthy vegan version in a blender: frozen bananas, frozen blueberries and a little bit of rice milk (homemade: 1 cup rice blended with 3 cups water, and then strained through a fine strainer, twice, or with cheesecloth). yum!

We forgot to take pictures…oh well.

After prepping food for the week (two stews, rice and sushi), I got on the treadmill again..only for 10 minutes, but it felt great!