Eating Raw While In College (And After!)

Eating Raw While In College (And After!)

Sunday, January 12, 2014

Chia is my fav!!
In 3 TBSP of chia you get:
14 grams of fiber
7 grams of (complete) protein
and MORE omega-3 fatty acids per serving than salmon!

The omega-3s in chia seeds lessen your risk of heart disease and clogged arteries. When chia seeds are exposed to liquids, such as water or milk, they increase as much as 12 times their initial weight and size. The size increase helps satisfy your appetite.
A vegan, complete source of protein, with omega 3's and 6's and 14 grams of fiber/serving makes it one of the best superfoods around!

info from:

Hemp-Chia Delight Recipe:

1/4 C Chia seeds
1/3 C Hemp seeds
1 1/2 C Water
Ether 1 banana (sliced), or 1 handful of blueberries ..... or both!

Recipe Directions:
Blend Hemp seeds and water until smooth
Combine Hemp and water mixture with Chia seeds in a bowl.
Wait for 5 - 10 min
Put bananas and/or blueberries (or any other fruit of your choosing) into the bowl and add any other seasoning or sweetener you desire.
I recommend cinnamon, nutmeg, agave or honey 

Tuesday, January 7, 2014

With a global daily production of 9 million pounds of fries a day, McDonald's is looking for better ways to lower the cost of processing potatoes for fry production.

Saturday, December 14, 2013

DIY Organic Detoxifying Deodorant

(Anti-bacterial, anti-fungal, anti-microbial, anti-viral--all thanks to coconut oil!)  
  1. Mix together ¼ cup of arrowroot powder with ¼ cup of aluminum-free baking soda.
  2. If you’d like your deodorant scented, add 25 - 30 drops of  essential oil (lavender, orange,  lemon, lime, rose, sandalwood, vanilla, etc)
  3. Add 2 tbsp. of Organic Extra-Virgin Coconut Oil. I get mine from
  4. Blend everything together until it forms a silky mass.
  5. Pack the mix into an old deodorant stick casing, or a glass jar, or even a "chapstick-like" container.
  6. Get creative and cute and create your own clever label.
Simple, easy and cheap!!

If you are in a rush simply put a thin layer of coconut oil on your underarms with a light dusting of aluminum-free baking soda. Or you can just pat straight up baking soda onto your damp armpits after getting out of the shower in the morning.
Both options will keep you fresh for 24 hours, even if you are sweating at the gym!





 2 medium spaghetti squash
 2 Tbsp. extra-virgin olive oil
 salt and pepper, to taste

 1 cup raw cashews
 2 red bell peppers
 1 Tbsp. olive oil
 1 small onion,chopped
 2 cloves garlic, minced
 1 (15 oz.) can diced tomatoes
 1 tsp. dried oregano
 J tsp. red pepper flakes (¼ tsp. if you like it spicier)
 juice of one lemon
 1 cup fresh basil leaves
 1 tsp. salt
 ½ tsp. freshly ground black pepper
 additional basil, chopped, for garnish (optional)


Place raw cashews in a medium bowl and add enough
hot water to cover the cashews by about an inch or so.
Set aside to soak while preparing the squash.
Preheat oven to 400°F. Cut off the top of each squash
just below the stem. Cut each squash in half lengthwise.
Use a spoon to scoop out seeds. Brush cut sides of
squash with oil, sprinkle with salt and pepper to taste.
Place squash, cut sides down, on a rimmed baking
sheet. Bake until tender, about 45 minutes.
While the squash is baking, make the sauce.
Original recipe instructions:
Roast red peppers over gas flame, under the broiler,
or on the grill. Roast for about 10 minutes, or until
peppers are completely black. Place peppers in a paper
bag to allow to sweat. Peel the charred skins from the
peppers and remove the seeds. Chop the peppers and
set aside.
What I did:
Cut off top off each pepper, remove core/seeds and
cut peppers into wide strips. Bake in toaster oven at
400°F until tender and slightly charred. Rotate slices
as needed for even heat distribution. (I did not remove
In a large saucepan, heat olive oil over medium heat.
Add onion; sauté until softened, about 3 minutes. Stir
in garlic; cook for 2 minutes. Add diced tomatoes,
oregano, red pepper flakes, salt and pepper. Simmer
for 10 minutes.
Drain cashews. In a high-powered blender (such as
Vitamix), add ingredients in this order: lemon juice,
basil leaves, tomato mixture (careful not to burn
yourself!), roasted peppers, cashews. Blend until
smooth. Taste; season with additional salt/pepper if
When squash is done baking, allow to cool for a few
minutes (until cool enough to handle). Scrape inside of
squash with a fork to remove flesh in long strands. Place
in a large bowl or on individual plates. Top spaghetti
squash with the creamy roasted red pepper sauce,
garnish with chopped basil and serve wa



1 medium to large spaghetti squash
2 tablespoons extra-virgin olive oil, plus some extra for drizzling at the end
1 teaspoon minced garlic, divided
3 ½ cups fresh tomatoes diced, or two 14.5-ounce cans diced tomatoes
¼ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons fresh parsley, chopped and divided
2 teaspoons lemon zest, divided
1 tablespoon fresh lemon juice
1 yellow tomato, chopped


Preheat oven to 375 degrees.
Remove stem from the spaghetti squash and slice squash in half from top to bottom. Remove seeds and place squash cut side down on a parchment lined sheet pan. Bake for 45-60 minutes or until squash is able to pull away from sides in strands. The last 15 minutes is critical to get the texture just right. If you remove it too soon, the squash will not pull away from the skin. Too long and it will be overcooked . After 45 minutes, check for doneness and continue cooking as needed.
As the squash cooks, prepare the sauce. In a medium to large sauté pan, place two tablespoons of the oil and heat to medium hot over medium heat. Add half of the garlic and stir. Immediately add the red tomatoes, salt and pepper and stir. Bring to a simmer and cook for ten minutes or until slightly thick. Stir in half the parsley, half the lemon zest and all of the lemon juice.
In a small bowl, combine the other half of the garlic, the other half of the parsley and the other half of the lemon zest. Once mixed, set aside.
Once the squash is ready and you have pulled the flesh from the skin, place the cooked squash on a serving platter. Top with the tomato sauce mixture, then the parsley mixture (gremolata). Then top with the chopped yellow tomato. Finally finish with a drizzle of olive oil over the top and serve.

Makes about 4 servings

1 poblano pepper
2 tablespoons olive oil
3 cloves garlic, chopped
1/2 a spaghetti squash, cooked and shredded
1 1/2 cups fresh pineapple, diced
2 scallions, sliced or shredded
2 handfuls fresh basil, shredded
1 1inch knob of ginger, peeled and grated
1 lime, halved
2 tablespoons soy sauce (I use Bragg's Liquid Aminos)
salt & pepper to taste

Roast your poblano pepper, either in a 400 degree oven, under a broiler, or over an open flame. When the pepper has blackened and blistered, drop it into a bowl of ice water. Gently rub off the skin of the pepper while it is underwater. Chop the roasted pepper, and set aside.
Heat the oil in a large wok or skillet over medium. When the oil gets hot, add the garlic, and saute until just brown. Quickly add the poblano, and saute for about 1 - 2 minutes, just long enough for the poblano to soften slightly.
Add the squash to the pan, and toss with the other ingredients. Saute for 2 - 3 minutes, tossing continuously so that the squash heats through.
Add the ginger, scallions, and basil, and continue to saute for another 2 minutes, or until the basil wilts.
Drizzle in the soy sauce, and toss again. Taste, and add salt and pepper as needed.
Turn off the pan's heat, then spritz the mixture with lime juice. If the lime is very juicy, just use half. If it is on the dry side, use the whole thing. Toss one last time, then serve.

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