adventures with photos: featuring kristin sweeting

My beautiful and talented friend Kristin had the great idea of doing some food photography a few months back. She was in need of healthy recipes that are quick and easy to make. So we spent the day making food, taking pictures, and having fun. 

Kristin is a gluten-free foodie, a marathoner, and an all-around awesome friend. I really cannot speak highly enough of Kristin and her photography.  Plus, she uses film - which I think is pretty great. 

(hint: hire her for your next event!) 

I had a great time creating these new recipes for her and I'm excited to share them with you, too. 

Check out these recipes for some food inspiration. 

mango gazpacho

It seems like we're all fighting to stay cool in this summer heat! With temperatures over 100 degrees, we are getting quite the summer. I love feeling the warmth, though...especially when I can relax with some summer snacks or a refreshing meal. 

So, gazpacho for dinner it is! Gazpacho is a chilled, tomato based, chunky soup that you typically find in Spain. It is filling and refreshing at the same time. I used a couple of mangoes in mine to add some sweetness and brighten up the soup. I also had a huge heirloom tomato from the garden that I was excited to eat. This recipe was incredibly easy to create, but had some really great flavors. I'm excited to share it!

mango gazpacho:

2 mangoes

1-2 large tomatoes

2 cups spring mix

1 tsp. garlic powder

1 tsp. tumeric

1/2 red bell pepper

2 tbsp. lemon juice

1/2 cup cilantro

If you can, chill all ingredients in the fridge before preparing. Chop up all ingredients and blend together in your Vitamix (or blender). I preferred my soup a little chunky, so I blended on the low setting until everything was mixed up. Pour into a bowl and top with avocado, red onions, and more tomato. A little hot sauce would be nice, too. I used spring mix today, but spinach would also work.


This recipe makes about 2 bowls. Since it is LFRV, you could eat both... or share with a friend. 

Enjoy!

basil & peach salad

Peaches! I cannot get enough of them this summer. I've been eating them for breakfast and dessert, so adding one to dinner seemed like the next step. When making a savory or salty dish, adding some sweetness helps balance out the flavors. As you know, I'm all about adding lots of color to each meal, too. 
Since I've made it the last three nights in a row, I decided it was a recipe worth sharing.



Your best bet is fresh fruits, vegetables, and herbs from your local farmer's market. If you cannot get to a farmer's market, be sure to buy organic when buying foods like greens, herbs, and fruits that you eat the skin. 

The quinoa is optional for this recipe. It definitely makes it heartier and can add a little more depth to the meal, but if you're eating completely raw leave it out. Quinoa is a great substitution for a rice or grain because it is gluten free, full of phytonutrients and antioxidants, and it is a superfood! It is a complete protein, containing all 9 essential amino acids. It is full of fiber and has been proven to help prevent and treat breast cancer and diabetes. So, if you're craving bread or rice... skip it and go for the quinoa instead.

Before slicing, dicing, and mixing, start cooking the quinoa. You'll want about 3/4 cup of cooked quinoa for this recipe, so follow the instructions on the back of your package for cooking information. I buy the Whole Foods brand and it takes about 15 minutes to cook. If you cook a larger portion, just store the leftovers for tomorrow.

for the salad:
1/4 cup lemon juice
1 tbsp. raw tahini
1 tsp. garlic powder
Mix the ingredients together until smooth consistency. Pour over 2 cups of chopped spring mix and stir until each piece is coated. I like to add arugula to my spring mix for an extra kick. 

for the peaches:
finely slice 1 peach 
finely slice about 1/8 cup of red onion
chiffonade 4 big leaves of fresh basil
Toss all ingredients together.

Once the quinoa is cooked, you're ready to put it all together. Start with the mixed greens on the bottom, then add your quinoa, and top with the peaches. Top with a drizzle of balsamic vinegar. 

Enjoy!

mini fig pie

I have quite the sweet tooth, which is probably part of the reason I love a LFRV lifestyle...unlimited fruit! Summertime is great for fresh figs since they are in season and easy to find at most every grocery store. I bought a big bag and have been adding them to my smoothies, salads, and pie! 

mini fig pie:

1/2 cup raw almonds (ideally soaked for 4 hours)

1/2 cup mejooled dates

3/4 cup chopped figs

3/4 cup chopped strawberries

In the food processor, blend the almonds and dates until finely ground. Using your hands, mold into pie shape. Using the food processor again, blend the strawberries and figs until smooth. Pour the fruit mixture into your pie crust, drizzle with local honey, and enjoy! 


Easy as pie! 

summer snacks

I've been getting asked a lot lately for some good summer snack recipes. For me, I always carry a snack in my purse - usually an apple or a banana. But, if you're looking for something a little more interesting, here are a few of my new favorites...


peachy fruit salad:
1 chopped peach
1 sliced banana
1/2 cup blueberries
sprinkle of goji berries
drizzle with honey


Nothing says "summertime" like a juicy, ripe peach. Eat them while they are in season and fresh. Yum!






hummus and carrots:
1/8 cup olive oil
1/2 cup sesame tahini
1/4 cup soaked sesame seeds
1 chopped zucchini
1/4 cup lemon juice
1/2 tsp. cumin
3/4 tsp. paprika
1/4 tsp. cayenne 
4 small garlic cloves
sea salt to taste
Blend  all ingredients in your food processor or Vitamix, adding the sesame seeds and tahini last. 


This no-bean hummus is an adaptation Dara Dubinet's recipe. Beans contain both a starch and a protein, making them harder to digest. Beans can also leave you feeling bloated. This raw, bean-free hummus is light and filling, and will satisfy your cravings for some creamy hummus. 


summertime spinach dip:
1 cup spinach
1.5 cup chopped zucchini
1 slice of red onion
3 tbsp. hemp seeds
1.5 tbsp dill
1/4 cup lemon juice
1 tsp. thyme


Blend all ingredients until smooth. I like to eat this with bell peppers - so refreshing and summery!

papaya smoothie:
1/2 fresh or frozen papaya
1 fresh or frozen banana
juice from 1 orange
1 tbsp. chia seeds
handful of ice cubes


Blend all ingredients until smooth. This summer smoothie recipe is filling, refreshing, and creamy! 






What are some of your favorite snacks? 

berry berry breakfast

I am eating so many berries this summer. It is best to eat foods that are in season - not only because they taste better, but also because they are cheaper! So, I have been getting my fill of berries and all the the wonderful antioxidants they have. 


One cup of raspberries provides over 1/3 of your daily dose of fiber and 1/2 your daily Vitamin C. They benefit your gastrointestinal system, too. Blueberries help neutralize the free radicals in your body, which cause issues at the cellular level resulting in premature aging. These berries are great for your heart, your vision, your intestines, and your brain. They contain Pterostilbene which has even been proven to prevent and cure colon and liver cancer. 


There are many more benefits to eating an abundance of berries, but probably the best reason is that they are delicious! 


Chia and Flax seeds are both higher in Omega 3 than Omega 6 fatty acids meaning they have the proper balance and ratio. Most seeds are a lot higher in Omega 6 than Omega 3 which will result in an improper balance if eaten too often. These seeds will also provide some added protein and sustained energy to the meal.

berry breakfast:
1 banana
1/2 cup almond milk
2 tbsp. chia seeds
1/2 cup raspberries
1/2 cup blueberries
1/2 cup strawberries
1/4 cup goji berries
1 tbsp. flax seeds


Blend the banana, chia seeds, and almond milk until smooth. Top with the berries, flax seeds, and drizzle with honey. 


Enjoy!

spicy marinara

I know a dish is good and spicy when it gives me the hiccups. The good thing about making dinner at home is you can control the level of spicy to suit your craving! Tonight, I was craving something with a kick and decided to "heat up" my pasta. Instead of using the spiralizer, I used a peeler to make zucchini noodles. I used the hand blender to mix the pasta sauce (you can get one of these for about $20), and used up the last of some parmesan I made the other day. Full of flavor, fresh pasta has always seemed like a tricky meal to make, but this raw dish is incredibly easy! And don't shy away from the spice... a little heat is good for ya!


spicy marinara:
3/4 cup cherry tomatoes
3/4 cup sun-dried tomatoes
few leaves of fresh basil
few leaves of fresh oregano
few leaves of spinach
1 tsp. sea salt
1 tsp. pepper
1 tsp. lemon juice
1 tsp. cayenne (or more!)
1 tsp. garlic powder
Using the hand blender, blend all ingredients until chunky. If it is too chunky, add more cherry tomatoes or a squeeze of orange juice. 


parmesan cheese:
1 cup finely chopped cauliflower (use a food processor)
1/4 cup nutritional yeast
2 tsp. sea salt
2 tsp. onion powder
2 tsp. garlic powder
*This parmesan "cheese" can last in a glass container in the fridge for about 10 days


Peel 2 zucchini to make the noodles. Top with marinara and parmesan, and garnish with some oregano or basil. 


Enjoy!

green soup

This soup is so simple, it has become one of my common go-to foods when I'm not sure what to eat. It is jam packed with vitamins, minerals, and nutrition! Soup is an excellent comfort food. It is great for rainy days, or when you're starting to feel sick. This soup is not only good for your soul, it will help you beat any cold or allergies you're figthing.



green soup: makes 2-3 servings
2 cups of filtered water (add more if needed)
a whole bunch of greens (kale, romaine, spinach, spring mix - anything that is dark green)
cilantro
dill or parsley depending on your preference
1 peeled lemon
3 stems of celery
1 cup broccoli
1 avocado
garlic powder
cayenne pepper (add when you eat. Cayenne continues to heat up - so if you store leftovers, your soup will be really hot the next day!)

Ideally, you would need a Vitamix to blend this into a smooth consistency. If you do not have one, a blender may work, but your soup will be chunkier. In the Vitamix, mix all ingredients above. Add the avocado after everything is blended.

I usually top with sprouts, tomatoes, or chopped cucumber. The soup above is topped with chopped cucumber, nutritional yeast, sea salt, and pepper.

Enjoy!

strawberry cream pie

I love hearing about famous people who eat a LFRV diet. I've read about anyone from Madonna to Ellen Degeneres to Drew Barrymore to Bill Clinton. What really encouraged me to eat this way was the number of professional athletes who have seen better results on this diet, too. I've read about body-builders, basketball players, cyclists, and Olympic runners who follow a LFRV diet.

But, I was really excited to here tha Jónsi is a raw vegan. If you don't know Jónsi, you must check out Sigur Ros and his solo project, Jonsi.

Jónsi and Alex have a cooking show on Youtube and it is awesomely cute. Their raw strawberry pie recipe looks delicious, so I decided to make one too! Of course, I changed a little bit, so here is my adapted version...

raw strawberry coconut cream pie:

crust

1 cup dates

1 cup coconut

1 cup almonds

pinch of sea salt

2 tbsp. coconut oil to coat the bottom of the pan

filling

2 cup coconut

2 tbsp. coconut oil
2 cup raw agave
2 cup strawberries

 
Chop the crust ingredients together in a food processor and then press along the bottom and sides of the pan. Blend the filling ingredients well in the Vitamix. Pour into the pan and top with fresh squeezed lemon juice. Let it sit in the freezer for a couple of hours before serving. BENNY APPROVED!


Yum!

fettucini alfredo

LFRV fettucini alfredo? Say it ain't so!

If you're wanting some creamy, savory pasta - this recipe is for you. Sure, its low fat...but more importantly, it is made with real food. Nothing processed, no chemicals, and nothing you cannot pronounce. I am amazed at the stuff on the shelves at grocery stores labeled "low fat!" and "healthy!" when in reality, it has been so processed that it can hardly be considered food at all. Is there anything nutritious about it? Or is it just something that fills your belly until it is time to eat again? Your body will spend more time trying to digest this junk, and you will be left with more side-affects than if you had just eaten real food.

My "rules of thumb"...
If there are more than a hanfdul of ingredients on the box - don't eat it.
If you cannot pronounce an ingredient - don't eat it.
Better yet, if it comes in a box - don't eat it.
Eat whole foods (organic, unprocessed fruits and veggie) and do not consume dairy!

And yes, you can still enjoy savory dishes like fettucini alfredo. I adapted this low-fat, oil and dairy free recipe from Kristina at Rawfully Organic in Houston.



fettucini alfredo: serves 2
4 large zuchinnis, peeled
1/2 cup pine nuts
1-2 garlic gloves (I use 2)
3 leaves of fresh basil
2 leaves of fresh oregano








Spirulize 2.5 zuchinnis and place in a bowl. In your Vitamix, blend the rest of the zuchinni, basil, oregano, garlic, and pine nuts. Pour sauce over your noodles and mix it up. Garnish with fresh basil and parmesan.

parmesan:
1 cup finely chopped cauliflower (use a food processor)
1/4 cup nutritional yeast
2 tsp. sea salt
2 tsp. onion powder
2 tsp. garlic powder
*This parmesan "cheese" can last in a glass container in the fridge for about 10 days

Calcium Myths Debunked