Fast and Easy…dinner!

People always make lame excuses for eating badly. One of the most common out there is “Cooking healthy food takes sooo looonnggggg.”  This whiny sentiment is partially true, so my summer advice is not to cook at all!

I’m no die-hard raw foodist, but when the weather warms up my body craves fresh living foods. As a rule, regardless of what time of year, I try to eat at least 50% raw. It’s ridiculously easy if you start the day with a green smoothie then make sure your other meals are half raw veggies. Snack on activated raw nuts and seeds, chopped veggies and fruit if you like. Eating this way gives me the joy of lording my good health over sickly friends and co-workers. I am insufferable come cold and flu season.

Tonight I made a raw carrot ginger soup with a big ass salad of mixed spring greens topped with green peas. The whole meal took about 10 minutes (start to finish w/ cleanup) and was DIVINE! The salad is so easy I don’t think it really qualifies as a recipe, but maybe there is some helpless sweet lamb out there who needs to know how to put greens in a bowl. I don’t know your life.

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Savannah, my furry bff. She could not partake because she is on a diet. This angle is deceptively flattering.

*Use organic ingredients whenever possible.

Raw Carrot Ginger Soup

Ingredients:
4 large, peeled carrots

1 clove of garlic

1 inch chunk of raw ginger (I chop/freeze mine to keep it fresh and convenient for smoothies and soups)

1 tbs raw apple cider vinegar (hereafter referred to as ACV)

zest of one ORGANIC orange (not organic? don’t zest, just use the juice)

1/4 cup raw sunflower seeds, soaked overnight (or 12 hours) (not essential, just makes the nutrition more accessible to your body)

pinch of celtic sea salt

5-10 peppercorns

dash of cayenne pepper (I use way more than this because I am a spice fiend, use less or omit if you’re not)

1/4 of an orange, squeezed over top

1 cup or more of filtered water

Method:Throw everything in a high speed blender. Add additional  water if necessary to get everything moving. Slowly turn speed up to highest setting, a vortex should form. Blend for about 3-5 minutes, or until everything is gently warmed. Taste it. If you like, pour and eat! If not, maybe add a squeeze of orange juice, some more ACV, cayenne, or legit salt (not that iodized table poison*). Enjoy the resulting creamy and flavorful bowl of joy you just made.

Minute Salad

Ingredients:
Lots of organic spring mix, I used about 4 cups. (get the kind that’s washed and ready to go!)

1 cup frozen peas, quickly thawed unter warm faucet

pinch of celtic sea salt (or any legit salt)

1-2 tbs of ACV

1/4 orange, squeezed over top

Method:Put greens in bowl. Put peas on greens IN BOWL. Splash on some ACV and orange juice, then sprinkle with celtic sea salt. Breath deep, we did it! Eat. Glow.

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*SALT RANT: eat awesome salt! Himalayan salt, celtic sea salt, fleur de sel…don’t be afraid to get fancy! It’s like a tasty multi vitamin. Celtic sea salt has trace minerals of 84 essential nutrients! Regular table salt is stripped and nutritionally bankrupt. Not knocking iodine, you need that too, but drop the table salt and make sure you get the necessary minuscule amounts of iodine in your multivitamin ^_^.

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