I’ve been such a bad blogger lately! Forgive me, Vegan MOFO! This trip in New York has been keeping me so busy, and the WIFI signals are terrible here. So, here I am with a late Raw Wednesday post and another use for the awesome raw zucchini and lentil tortillas that I made the other week. Here I’ve used it to wrap up some crisp jicama, cool cucumbers, tomato wedges and carrots. This wrap paired up with some watermelon slices is a great meal that is satisfying and great for an obscenely hot October day like the ones that Southern Californians are having!
I definitely need to make some more raw dishes considering all of the bread I’ve been making as of late! I can’t wait to post some of those recipes for you guys, and tell you more about my trip. If you have any recommendations for places to eat in Mid-Manhattan, let me know!
This morning, I enjoyed this wonderful juice for breakfast and it was delicious! The combination of cucumber, honey dew melon, green grapes and spinach ended up being perfect and packed a nutritional punch! I will definitely be making this juice again!
Fresh produce is so inspiring and is one of the many reasons why I love food and cooking. This picture is also in light of the recent law passing in NY, congrats to all of those affected by it!!
I needed a lil’ pick me up for breakfast this morning and this smoothie really did the trick, plus the flavors were DELICIOUS.
1 1/2 Frozen Bananas, Chopped
1/2 Cup Blueberries
1 Peach, Sliced & Pitted
1 Tbsp. Ground Flaxseed
1 Tbsp. Chia Seeds
1/4 Cup Water
Put all ingredients in a blend and puree completely. PRO TIP: Pour your smoothie into a glass and place it into your refrigerator for 10 minutes (clean up in the mean time), this way the outer shell of the chia seeds soften so that you can get their full nutritional benefits!