Hi friends!
I just had to give you all a quick update on my vegan pregnancy and life and also share this delicious new recipe I found that I've eaten almost every day for 2 weeks!
First, pregnancy is just beautiful right now! I love it! I feel more like a normal human being now that I have more consistent energy and my nausea is gone. I'm in my 18th week of pregnancy, and I felt baby for the first time this week! I'm looking forward to feeling baby move even more as the weeks progress. What a sweet gift from God!
For a while I was having strong food aversions to raw leafy greens. Thankfully, those have fully subsided, and I now crave with a passion large salads. My hubby has taken me on a couple all-you-can-eat salad bar dates which I've thoroughly enjoyed. It's nice to once in a while not have to cut up 3+ heads of romaine, mix together a salad dressing, chop up toppings, etc. and get in a good, healthy and filling meal.
A few weeks ago, my hubby and I got to hear Dr. Barnard speak at a Whole Foods! What a treat! He talked about how diet affects diabetes, as well as many other health issues and the environment. He shared scientific studies, research, and testimonials from people who've reversed and healed many diseases. It was really exciting!
The next month is going to be insanely busy. My husband and I are moving across the country to help with a church plant out West. We are so excited about this upcoming adventure; we are really aware of the fact that it is not going to be easy but totally worth it. :)
Be sure to stay tuned! I plan on posting about our travels and how a healthy vegan diet is completely doable while on the road. Make sure to sign up for email updates and not just "Like" my Facebook page, because Facebook doesn't always send out updates.
 |
| The first time I made it. I ate the whole thing. No sharing. :) |
Now, on to the amazing Caesar Salad recipe! I absolutely LOVE this recipe because not only does it taste addictively amazing but also I can make a batch and keep it in the fridge for about 5 days! It's perfect to have on hand whenever the salad craving hits. I even had an "omnivore" friend over for lunch the other day and she adored this recipe!
My recipe is adapted from this recipe on Oh She Glows.
It makes a lot, so you might want to half it or save some for later. :)
Printable Recipe
- 3-4 heads of romaine, chopped
- 1/4 c. raw cashews or almonds, soaked overnight if not using high speed blender
- 1/2 avocado
- 1 medium zucchini
- 1/2-3/4 c. water
- juice from 1.5-2 lemons (I like 2 for extra zing!)
- 1 T Dijon mustard
- 1 small garlic clove or 1/4 c. arugula
- 1 T vegan Worcestershire sauce (I use Wan Ja Shan brand that's also GF)
- 1/4-1/2 t sea salt
- 1-2 T hemp seeds
- 1/2 c. roasted chickpeas (I used homemade, oil free ones, but store bought work fine too)
- Chop up romaine and place in large serving bowl.
- Place cashews/almonds, avocado, zucchini, water, lemon juice, mustard, garlic/arugula, Worcestershire sauce, and salt in blender. Blend till smooth and creamy. Add 1-2 more T of water if too thick.
- Pour Caesar dressing over romaine and mix well to coat every leaf. Sprinkle hemp seeds on top as "parmesan" and toss will chickpeas as "croutons". Enjoy!
Tip: You can add other toppings as well! I enjoy green onions, mushrooms, cucumbers, or sun-dried tomatoes too. Also, this dressing recipe is excellent as a spread for wraps or as a dressing for steamed potatoes or pasta.
– Hummingbird
– Hummingbird
No comments:
Post a Comment