raw veggie stir fry

Ahhh Monday, why do you always arrive so quickly? I was greatly enjoying my day off lounging, reading, cooking and sleeping…let’s make a deal. Next week you just give us an extra Sunday k?

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Good Monday morning my readers! Hope you all had great weekends. As you can probably tell I did and didn’t want it to end! While I worked Saturday, I still got to spend time lounging in the sun and then Sunday, while it brought rain, allowed for some lazing around inside without feeling guilty that I’m not “enjoying the summer weather”. There’s a part of me that misses the cooler weather- I love being all snug and cozy inside. I got loads of prep done for the week too- a new hummus recipe, some raw pizza snack bites (I am SO excited to share these with you!) as well as almond milk, almond butter, coconut butter and some cookies.

So now getting into today’s recipe. I’m happy to report that I am keeping with my goal of putting together 2 nicer dinners for myself every week. While nothing I’ve been making has been complicated, they’ve sure been satisfying! Take this veggie stir-fry for example- the most difficult part is cooking the rice, it’s that simple!

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I’ve been wanting to try and make a raw veggie stir-fry for a while, ever since I discovered this method of preparing raw vegetables so they taste cooked. While in that post I used broccoli, it works great for lots of other vegetables and I knew that with the right marinade I could make them taste stir-fried.

Incorporating more raw vegetables in your diet is super beneficial! As I discussed in this post, since you don’t expose the vegetables to heat, all the nutrients remain intact as do the vegetable’s enzymes which allow you to gain more valuable nutrition from the food. In fact, you can even enhance the nutrition you gain from cooked food by incorporating some raw vegetables on your plate. Cool eh?

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And since you want to eat raw veggies more, it’s important to be able to prepare them many different ways! In this recipe I used a simple, Asian-inspired marinade to help soften and flavour the vegetables. I used broccoli, carrots and red peppers, but I suspect you could use others like cauliflower, green beans and snow peas as well! You can make these with or without a dehydrator and can serve with brown rice like I did for a high-raw meal or feel free to pair with some raw cauliflower/jicama rice for a completely raw dish!

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Raw Veggie Stir-Fry (Vegan, Gluten-free, Sugar-free, Raw)

Serves 2.

  • 1 small head of broccoli, cut into small florets
  • 1/2 cup chopped carrots
  • 1/2 a red pepper, chopped
  • 1 tbsp hemp oil (or sesame oil or oil of your choice)
  • 1 tbsp coconut aminos/Bragg’s/nama shoyu
  • 1 clove garlic, minced
  • 1 tsp rice vinegar
  • 1 tsp agave
  • 1/8 tsp red chilli flakes
  • sesame seeds
  • additional coconut aminos/Bragg’s/nama shoyu to finish

Mix the hemp oil, coconut aminos, garlic, vinegar, agave and chilli flakes in a small bowl. Put the vegetables in a ziploc bag and pour in the marinade. Massage the veggies to ensure they are all coated. Leave to marinate in the fridge for a few hours or overnight for the best flavour. I’ve also left it for 2 nights and it was delicious!

The next day, you can either serve the vegetables cold straight from the fridge, or if you have a dehydrator, you can spread the vegetables onto a Teflex lined tray and dehydrate for 1-1 1/2 hours to warm them. You could also try this in an oven set to it’s lowest temperature. I’ve also heard of some raw-foodists sun-cooking their food but I have never tried this.

Serve with short-grain brown rice or raw rice of your choice and sprinkle with sesame seeds and a little more coconut aminos/Bragg’s/nama shoyu if desired.

I’m submitting this recipe to Wellness Weekends!

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eating my stir-fry…it’s not the best pic but man was it difficult getting it! I can’t hold chop sticks to save my life in my left hand, so I was forced to juggle my camera in my left while maintaining a steady right hand. I felt I had to include this picture since I worked so hard to get it ;)

How was everyone else’s weekend?

Do any of you do lots of prep on the weekends to make weekday eating easier?

Hope this is the beginning to a wonderful week for all of you!

I’m sharing this recipe on Allergy Free Wednesday and Wellness Weekends!

quinoa with kale, raisins and chickpeas

Hello chickpeas!

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I have made a new goal for myself- to stop being lazy when it comes to dinner. Or more specifically, put together a main dish that is not simply a snack plate or a salad composed of everything in the fridge at least 2 x per week. This may not seem like a big deal for all of you food bloggers extraordinaire out there, but for me this is going to be challenging. While I absolutely love dreaming up and making interesting breakfasts, desserts, snacks and sometimes even lunches, by the time it gets to dinner, I simply have no motivation or desire to get into the kitchen and create. Then before I know it, it’s 6 pm and I’m starving- leading to scrounging for leftovers or making a mish-mashed plate. While there’s nothing wrong with this, it’s still healthy, I miss eating good food at night! I miss truly enjoying my final meal of the day in the same way I enjoy the rest of my meals.

I will probably keep these meals simple (can’t expect me to go from 5 min meal prep to 1 hour can we?), but sometimes just putting a little thought into preparation can turn simple ingredients into a delicious meal!

So this (hopefully) will be the first of many main dish recipes coming from here!

Kale

Kale (Photo credit: Wikipedia)

For this recipe it all started with kale. Kale is a nutritional powerhouse! While it can be quite intimidating to work with at first, it’s actually super easy to incorporate into pretty much any dish. It is absolutely loaded with vitamins K, A and C, folic acid as well as loads of important minerals like iron and calcium. It is also very rich in glucosinates which have cancer-preventative benefits. Not to mention it is rich in antioxidants and anti-inflammatory compounds meaning it is very important in maintaining whole body health and keeping stress-effects on your body, both nutritional and non-nutritional, down. I discussed the concept of nutritional stress in more detail here.

Also I just learned, courtesy of whfoods.com that cooking kale by steaming it can help fiber-related components of kale bind with bile acids in your digestive tract. This means the bile acids are more easily excreted which helps lower cholesterol! Go kale!

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Anyway, I had some kale that was starting to wilt in my fridge and considering how awesome it is, I simply couldn’t allow it to go to waste. I decided to pair it with protein-rich quinoa and chickpeas for a meal that would keep me full for a few hours (because another one of my goals is to not snack after dinner unless I’m really hungry). I tossed some raisins in too because I am a huge fan of sweet and savoury components in meals.

I absolutely loved how this dish came out. It is a great combination of savoury, sweet, zesty and just a little heat which makes it incredibly satisfying. It comes together really quickly (about 20-30 min) and includes greens, a grain (or psuedograin in this case) and a protein. Not too shabby for my first attempt eh? ;)

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Quinoa with Kale, Raisins and Chickpeas (Vegan, Gluten-free, Sugar-free)

Serves 4.

  • 2/3 cup dry quinoa, rinsed well
  • 1 1/3 cup vegetable broth or vegetable bouillon and water to equal 1 1/3 cups
  • 4 cups packed kale, torn into bite-sized pieces
  • 1 tsp coconut oil
  • 1 clove garlic, minced
  • 1/4 tsp chilli flakes
  • one 19 oz. can chickpeas, drained and rinsed well
  • zest of 1 lemon
  • 1/4 cup raisins, roughly chopped
  • 1/4 tsp good quality sea salt
  • 1/2 cup halved cherry tomatoes
  • nutritional yeast and chopped walnuts for serving (optional)

Place the quinoa and broth in a large pot, bring to a boil then cover and reduce to a simmer until almost all the liquid has been absorbed. In the last couple minutes add the kale on top and give a quick stir. Cover and let cook for 2 more minutes. Set aside.

While waiting for the quinoa to cook heat a large pan over medium heat. Add the coconut oil and once hot add the garlic and chilli flakes. Sauté until starting to brown and are fragrant (a couple minutes. Add the chickpeas and lemon zest and cook until warm, about 2 min. Add the quinoa, kale, raisins and salt and stir to mix well. Add the cherry tomatoes last stir over the heat for 1 minute. Serve with some nutritional yeast and chopped walnuts sprinkled on top.

This dish is best eaten the day made, although is good as leftovers as well. If you are planning on saving some for a later date, I suggest sprinkling it with some lemon juice and maybe a drizzle of olive oil before serving.

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With that, I’d love to hear your thoughts!

  • What would you like to see more of here? More main dish recipes? Desserts? Other topics besides recipes?
    • I love creating and writing about a lot of topics so I’d be open to suggestions
  • Is there a meal you guys seem to slack on more than others? How do you overcome this? Any tips?
    • I slack on dinner as I explained above and I’m not sure how to motivate myself at night- maybe doing more meal planning?
  • Plans for the Weekend?
    • Heading to Montreal for a family get-together, then Canada’s Wonderland on Monday!

Have a great Thursday everyone! Weekend is almost here!

I am submitting this post to Slightly Indulgent TuesdaysAllergy Free Wednesday and  Wellness Weekends!

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