Raw Nut Bread

Nut BreadI have been keeping all the nut pulp,  which is leftover from making nut milks, in the freezer and as you can imagine the amount of nut pulp has been getting larger and larger.  I was inspired to try making Nut Bread when I saw the recipe for Raw Bread by Raw Food Mum and Store.

IMG_4176Wow! Was I impressed with the bread that I made.  I have never really been into bread (it’s not my choice of comfort food) however I have been having a slice of my nut bread almost each day since making it. As one of the nut pulps was left over from making the Spicy Almond Milk, the spices came through in the finished bread. I love the taste.  I’ve had a slice of bread topped with a coconut and chocolate spread, avocado with salt and pepper, lemon frosting and a tomato salsa. Looking forward to making the nut bread again as this time I have decided that I will be steeping herbs and garlic in the olive oil before hand.

Ingredients:

  • 1 spicy almond pulp (left over from making Spicy Almond Milk)Coconut Chocolate spread on Nut Bread
  • 1 cup almond meal (dehydrated)
  • 1/2 cup cashew pulp
  • 1 cup walnut pulp
  • 3 cups almond pulp
  • 1/2 tsp celtic sea salt
  • 1/2 cup + 2 Tbsp olive oil
  • 1/2 cup ground flaxseeds
  • 2 Tbsp ground flaxseeds (extra)

Directions:

  1. Put all the nut meal and pulp into a large bowl with the celtic sea salt and mix well.
  2. Add a small amount of the ground flaxseed and kneed into the nut pulp
  3. Add a small amount of the olive oil and kneed into the nut pulp.
  4. Continue alternating between the ground flaxseed and olive oil until completely mixed into the nut pulp.  The finished product in the bowl should look like and feel like dough.
  5. Put the dough onto the kitchen bench that has been sprinkled the extra  ground flaxseed
  6. Shape the dough into a loaf of bread.
  7. With a serrated knife cut the bread into slices about 1cm thick.
  8. Put the slices onto a dehydrator tray with the mesh sheets and dehydrate on 115C for 3 -4 hours.
  9. Once slices have cooled they will keep in the fridge for about a week.

In good health, Vicki

Achieving the impossible

Woodford to Glenbrook 25km runFive months of training finally saw me run the Careflight Woodford to Glenbrook 25km run on Sunday 28th June. Was I lucky with the weather. A beautiful sunny day that also had warmth in the sunrays allowing me to leave my jumper with Jannine at the start of the race and run in a t-shirt. Last year when Jannine had run the 25kms it had been FREEZING and windy with a chill factor of -6 degrees. Who ever organised the weather I am so very grateful.

I almost quit twice during the training, the last time being 4 weeks prior to the race. Why? When I had decided to train for the run I knew that it would be hard work and require commitment however I did not realise the amount of time required to prepare for the run and the mental and emotional ‘stuff’ that would come up. I also had a period of 6 – 8 weeks in the middle of my training where I was not able to train any where near the intensity I needed to train at, due to a jammed T7 vertebrae which affected my breathing. By the time I got to 4 weeks out I had had enough. “I’ll train for it next year” was what was going through my head but then I thought about it and asked myself “Did I really want to start all over again and have to train for 5 months again?”. Hmmm NO! So even though I was not as prepared as I wanted to be physically I decided to run it anyway. As long as I came across the finishing line under the 4 hour cut off and injury free then I would be happy. Ok between you and me and the competitive part of myself, I wanted to be across the line under 3hrs and 8mins as I had completed a 25kms training run in that time.

The views on the run where amazing and there where times when I even got into ‘the zone’ and my body moved easily and fluidly. I’m so glad I did the run now. What have I taken away from the five months of training:

  • even with a plan, things (emotional, personal, physically) may come up that have to be dealt with. This is life. Having a plan helped me stay focused on my training (most of the time) and in the end I was much better prepared than if I had not had a plan in the first place.
  • telling people what your goal is helps you achieve your goal. Four weeks out I wanted to quit but part of the reason for not quitting was I had told my family, friends, clients and business colleagues what I was training for and I wanted to be able to say “I did it!”.
  • I have been able to work through some emotional and mental things that would not have come up if I had not decided to do something that would really push me physically and because of that I am now not carrying that baggage around.
  • I can achieve what at times looked impossible. Interestingly I am currently wearing the t-shirt has the following printed on it “It always looks impossible until it is done” Nelson Mandela
Woodford to Glenrbook 25km runfeetSo how did I go? I finished the 25kms in 2hrs, 52mins and 43secs. A huge 16mins off the last time I had run 25kms (two weeks prior). I also recovered wonderfully. The following day my feet did not feel like they had run the previous day – they could have gone for another run. Even though my legs where sore by Wednesday my whole body felt great. I attribute my recovery to, having a training plan which also involved stretching and rolling, fortnightly massages and then closer to the run acupuncture, green smoothies, my diet and my home made raw energy goos and of course the support of my partner Jannine.I hope that in reading this that even if you feel that what you are undertaking is impossible, you are inspired to take another step towards your goals as who knows, that might just be the step that has you across your finishing line.

In good health, Vicki

Travelling with raw

During the school South of Alice Springsholidays the kids and I went to visit my parents in Alice Springs, my home town. It’s been a number of years since I visited and I was looking forward to seeing the outback again. I miss the openness of the land and the stars. I have yet to find a place which allows the stars to display their brilliance as they do in the Alice. I was even lucky enough to be there when Venus and Jupiter where putting on their show. How amazingly bright and close those two stars (planets) seemed to be and they even out shone all the other stars in the Alice sky, which I would never have thought possible.

As I am now eating vegetarian and high raw, going back to Alice meant that I needed to consider what I was going to eat while I was there. Fruit and veg was not going to be a problem – expensive yes, but not a problem. I wanted to eat fairly close to how I do at home, so I packed the following things:

  • activated buckwheat
  • chia seeds
  • raw cashews
  • cocoa powder (you never know when some chocolate is required)
  • coconut oil
  • hemp protein powder
  • Tribest blender
  • nut milk bag

green smoothieBefore leaving home for the hotel, I made a green smoothie to take with me on the plane for the following day. I don’t think I need to say too much about the food served on aeroplanes! Even one of the flight attendants commented that bringing a green smoothie on the plane was a great idea. The kids and I also enjoyed some fruit and sushi rolls while travelling to Alice.

Chia seed puddingWhile in Alice, my morning routine was not changed too much. I still did my ‘oil pulling‘ with coconut oil, before having breakfast. Having soaked some of the cashew nuts over night, I made some nut milk to mix with the chia seeds to make chia seed pudding. I then added the activated buckwheat, cut up some fruit and added some cinnamon to the chia seed pudding and that was breakfast. Yum!

Coconut oil is great to take travelling as it is solid when the temperature is low so there are no leaks through the luggage. I also used the coconut oil on the kids lips as their lips got a bit dry. The coconut oil also comes in handy when a hankering for chocolate hits. My Raw Cinnamon Chocolate Sauce is so easy to make and as a treat, I had told the kids that we could make some while at the hotel the night before we where to fly out and have it with the strawberries I had packed. A delicious way to pass an evening in a hotel room while watching the tv series ‘Emma’.

Green SmoothieMy daughter and I were still able to enjoy green smoothies as I had bought my Tribest blender with me.  While it doesn’t have the horse power that my Vitamix has and so the green smoothies are not quite as smooth, the Tribest is transportable so it does allow me to still consume green smoothies daily. I have taken the Vitamix away once when I travelled to Queensland but found it way too cumbersome.

The rest of my meals consisted of large salads with various ingredients, an amazing vegetarian pizza – I think the best I have ever tasted would you believe and a lovely baked spud topped with cheese and salad while at the Alice Springs show.

It was great to spend time with my folks, the kids and just ‘be’. I had forgotten how much the outback and Alice can help me feel expansive and present. I truly had an amazing holiday and I was able to nourish my body not only with the energy of the outback but also with my raw food.

In good health, Vicki

Warming Green Smoothie

Warming Green SmoothieMy goodness the temperature has dropped.  The fire is now on each day and the dogs are spending more time inside than out.  As the weather has got colder, I have found it quite challenging at times to have a green smoothie. I’ve been wanting something that is nurturing but also warming, which is only right when the fire is blazing. This week I discovered a green smoothie that satisfies these requirements:

  • warming
  • nurturing
  • creamy
  • and oh so yummy

I put everything in the blender and OMG was I impressed with the smoothie. My Spicy Almond Milk recipe was the inspiration for this green smoothie.

Ingredients:

  • 1 banana
  • 2 cups baby spinach
  • 1/4 tsp vanilla powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp mixed spices
  • 1 madjool date
  • 1 – 2 cups of liquid. I use 1 cup almond milk and 1 cup water. If you would like the green smoothie creamier than use less water and more nut milk.

Directions:

  1. Put all ingredients into a high speed blender, I use the Vitamix.
  2. Blend on high for about 30 seconds
  3. Pour content a lovely glass and enjoy. If it is sunny outside find a place in the winter sun and savour or sit in front of the fire and watch the flames as you enjoy your green smoothie.

I would love to hear what you think of the smoothie.

In good health, Vicki

Rainbow Salad

I was told about a food market in Richmond a few weeks ago and finally got there. It is only a little market at this stage but the produce is so fresh and the other food items are certainly of top quality.  I was so inspired after going to the Richmond Good Food Markets and seeing all the wonderful fresh produce that I created this rainbow salad. It certainly satisfied all the tastes – spicy, salty, sweet, sour and bitter, along with different having different textures.

Ingredients:

  • 1 cos lettuce
  • 1 carrot
  • 1 zucchini
  • 1 corn cob
  • handful of pine nuts
  • fresh basil
  • handful of garlic olives (purchased at the markets)*
  • 1/4 cup of sun-dried tomatoes (purchased at the markets)**
  • 2-4 Tsp of sesame oil

Directions:

  1. Finely slice lettuce and place in a large bowl
  2. Julienne carrot and zucchini and put in the bowl with the lettuce. I use a hand held julienne peeler which makes the job so much easier and quicker.
  3. Cut the corn off the cob and place in the bowl
  4. Slice garlic olives and sun-dried tomatoes and add to bowl.
  5. Finely slice the basil or tear the leaves and add to the bowl.
  6. Add the pine nuts to the bowl.
  7. Mix the ingredients then add the sesame oil.
  8. Serve and enjoy

*I am not an olive lover however these olives are to die for! Between Jannine and I snacking on the olives as I was making the salad we where lucky that any made it into the bowl.

**I have found sun-dried tomatoes to be very strong in flavour and not really that moist however these ones are wonderful. I’ve since made a raw walnut pasta sauce with the tomatoes which is just lovely.

In good health, Vicki