WIAW: Foods of the Moment

I like trying new things. It’s the best way to figure out what you like, right? But sometimes, you just gotta come back to old–or new–favorites.

Doing the whole raw foodism thing for the past 2+ weeks has given me plenty of time for experimenting, and it’s helped me figure out what foods are my favorite. So lemme share them with you this WIAW!

Cauliflower ‘Rice’

Random dinner of romaine hearts, homemade guac, cilantro lime cauliflower 'rice' and dehydrated sweet potato fries.

Random dinner of romaine hearts, homemade guac, cilantro lime cauliflower ‘rice’ and dehydrated sweet potato fries.

Dehydrated Sweet Potatoes

Almost like baked fries but even better.

Almost like baked fries but even better.

Carrot Cake Anything

Banana softserve+carrot cake (added in a carrot+raisins+coconut manna) = best dessert ever.

Banana softserve+carrot cake (added in a carrot+raisins+coconut manna) = best dessert breakfast ever.

Fruits and Veggies (of ALL kinds)

Whole Foods produce haul. This makes up at least HALF of my grocery bill.

Whole Foods produce haul. This makes up at least HALF of my grocery bill.

More veggies in the produce drawer. Cauliflower, rainbow carrots, jicama, kale, bell peppers.

More veggies in the produce drawer. Cauliflower, asparagus, rainbow carrots, jicama, kale, bell peppers.

Strawberries, blackberries, spinach and romaine.

Strawberries, blackberries, spinach and romaine.

Fruit bowl. Bananas waiting to ripen, mango, blood oranges, lemon, lime.

Fruit bowl. Bananas waiting to ripen, mango, blood oranges, lemon, lime.

Beautiful blood oranges.

Beautiful blood oranges.

Zucchini ‘Pasta’

Zucchini fettuccine with easy marinaraw sauce (tomato paste+spices+date), olives, homemade pumpkin seed pesto and hemp seeds.

Zucchini fettuccine with easy marinaraw sauce (tomato paste+spices+date), olives, homemade pumpkin seed pesto and hemp seeds.

And zucchini rawsagsna. Layered with homemade marinaraw sauce, raw cashew cheez, kalamata olives and hemp seeds.

And zucchini rawsagsna. Layered with homemade marinaraw sauce, raw cashew cheez, kalamata olives and hemp seeds.

Chia Puddings

Valentine's Day breakfast of cherry vanilla Sunwarrior chia pudding topped with coconut manna and homemade raw brownie bites.

Valentine’s Day breakfast of cherry vanilla Sunwarrior chia pudding topped with coconut manna and homemade raw brownie bites.

Garden of Life mocha brownie batter chia pudding topped with fresh strawberries, coconut manna and raw brownie bites.

Garden of Life mocha brownie batter chia pudding topped with fresh strawberries, coconut manna and raw brownie bites.

Sprouted Mung Beans

Just soak and marinate for a great raw protein source.

Just soak and marinate for a great raw protein source.

Kelp Noodles

Kelp noodle 'stirfry' (adapted from Going Raw book) with rainbow carrots, spinach/arugula and orange bell pepper.

Kelp noodle ‘stirfry’ (adapted from Going Raw book) with rainbow carrots, spinach/arugula and orange bell pepper.

Avocado (in sweet things)

Avocado+Garden of Life+cacao mousse topped with coconut flakes and raisins.

Avocado+Garden of Life+cacao mousse topped with coconut flakes and raisins.

Flax Pancakes

Flax 'pancakes' topped with Garden of Life protein sauce, coconut flakes and frozen blueberries.

Flax ‘pancakes’ topped with Garden of Life protein sauce, coconut flakes and frozen blueberries.

Even though I have a lot of favorites, one thing I love about being raw is getting such a variety of foods in every day. Instead of getting stuck in a food rut, I’m always excited about trying something new and mixing things up so I get in a variety of nutrients!

What are some of your ‘foods of the moment’?

WIAW: Ringing in the New Year

After missing out on WIAW last week (being sick for a few days=no delicious food photos, or food period) I was itching to join in on the foodie party this week!

New Year’s Day is always a bit depressing for me–it marks the official end of the holiday season and it’s back to the daily grind and blah-ness of the winter season. Not that I’m complaining about getting back into a routine (I’m also not technically back into my normal routine for another 3 weeks when spring semester starts up again) but January is a bit of a letdown after the holidays. This year I want to be more excited about January so I’m soaking in my last few weeks of Christmas break and just enjoying the month for what it can be–a fresh start.

Pretty Christmas lights still up in Denver.

Pretty Christmas lights still up in Denver.

The usual post-Christmas shopping spree was on Sunday. The fam and I headed up to Denver for the day and my dad checked out the Van Gogh exhibit at the art museum while us girls shopped the afternoon away. Other than the clothes shopping (I’ll be sharing some of my purchases later this week!), I also convinced my mom to stop at Nooch Vegan Market, a fairly new addition to the city. It’s a small, all-vegan grocery store that stocks a lot of products that not even Whole Foods offers. I could have bought so many things, but I just left with some garlic Parma (a nut-based ‘cheese’ sprinkle), pico de gallo bean chips and a super-delicious dark chocolate chipotle caramel bar. The combo of coconut milk caramel, chipotle powder, dark chocolate and pecan/peanut pieces is incredible–I wish I had gotten more than one!

Maybe the last red cup of the season...

Maybe the last red cup of the season…

While shopping I sipped a short soy skinny peppermint mocha. I’ve never gotten a short at Starbucks before but it’s a good size option for when I don’t want to be too filled up by the drink. I’m sad about this picture though because I’m thinking that might be the last time I drink out of a red cup until November 😦

Recent lunch: leftover sweet potato topped with peanut flour paste, chopped dried fig, sunflower butter and mini chocolate chips, spicy orange bok choy.

Recent lunch: leftover sweet potato topped with peanut flour paste, chopped dried fig, sunflower butter and mini chocolate chips, spicy orange bok choy.

I have a new obsession with bok choy. It is sooooo good sauteed in a little coconut oil and topped with a thin sauce made from red curry paste, citrus juice and coconut aminos. It gets all wilty and delicious in the pan. New favorite veggie over here!

Recent snack: leftover sweet potato fries dipped in Nuttzo, organic ketchup and peanut flour paste.

Recent snack: leftover sweet potato fries dipped in Nuttzo, organic ketchup and peanut flour paste.

This was a weird (but good) snack. I love cutting up sweet potatoes into fry shapes and then baking them with some spices and then dipping them in everything and anything. Organic ketchup and peanut flour paste are the best options, of course.

The cookbooks I got for Christmas...I love them!

The cookbooks I got for Christmas…I love them!

I generally don’t make things from cookbooks, but that’s only because I never had a vegan cookbook before this year. I was lucky enough to get two great vegan cookbooks for Christmas and I’ve already tried a couple recipes from them. Last night I made eggplant muffaletta sandwiches from Veganomicon for my family and they loved them.  It was literally one of the best sandwiches I’ve ever had, probably because I love the combo of olives, spinach and really good bread. I haven’t had bakery bread in at least a year (it’s a huge fear food of mine) but I got some ciabatta bread from Whole Foods specifically for this recipe and it did not disappoint. I guess eating bread, especially quality bread, every once in awhile won’t kill me!

Recent snack: sweet potato tortilla chips with fresh salsa and hatch chili guac, roasted kabocha squash, dried figs and peanut flour paste.

Recent snack: sweet potato tortilla chips with fresh salsa and hatch chili guac, roasted kabocha squash, dried figs and peanut flour paste.

Another random snack plate. Roasted kabocha tastes amazing dipped in salsa and guac, don’t knock it til ya try it!

Ringing in the new year with Kahlua+almond milk+amaretto.

Ringing in the new year with Kahlua+almond milk+amaretto.

This was a coffee-lover’s dream cocktail. It tasted like a hazelnut latte! Like I’ve said before, I’m not a huge drinker (and I’m not planning on becoming one when I turn 21) but it’s great to enjoy a nice cocktail every once in awhile, especially for special occasions.

My last meal of 2012: Whole Foods salad bar goodies including Indian coleslaw, homemade tortilla chips, coconut curry tofu, chipotle orange sweet potatoes, roasted brussels sprouts and lentil dal.

My last meal of 2012: Whole Foods salad bar goodies including Indian coleslaw, homemade tortilla chips, coconut curry tofu, chipotle orange sweet potatoes, roasted brussels sprouts and lentil dal.

My dad and I made a quick stop at WF for some NYE snacks and I just couldn’t pass up the salad bar–they had a bunch of vegan Indian food options. I got some of my usual items, and then loaded up on the Indian coleslaw (not at all like traditional coleslaw but way better), green garbanzo curry, lentil dal and some battered veggies. It was an amazing last meal!

My first successful donut experiment.

My first successful donut experiment.

You knew I couldn’t go more than a week without trying out my new donut pan! I made some so-so pumpkin protein donuts over the weekend but I finally made some delicious (and healthier) donuts that I just had to share. They are pretty much like banana bread in donut form…

Banana Bread Donuts (vegan)

1 tbsp ground flax+3 tbsp warm water, for flax “egg”

1/4 cup unsweetened almond or coconut milk

1 tbsp coconut oil

1 banana, mashed

1 packet stevia (optional)

2 tbsp coconut sugar (or other natural sugar)

3/4 cup spelt flour

1/4 cup vanilla Sunwarrior protein powder (or other protein powder, or more spelt flour)

1 tsp baking powder

1/2 tsp salt

1 tbsp dark chocolate chips (I used Enjoy Life mini)

Preheat oven to 35o degrees. Spray a donut pan (I used a 6-cavity pan) with nonstick spray. In a large bowl, mix flax and water; stir and set aside to gel into an “egg”. Stir in all ingredients through coconut sugar. Add in spelt flour, protein powder, baking powder, salt and chocolate chips until a batter forms. Spoon batter into donut pan, filling each to the top, and bake for 10-12 minutes or until just set. Remove from pan and set out on wire rack to cool. Makes 6 donuts.

These donuts are a healthier morning option, made with whole grains and about 6 grams of protein per donut, and they’re made with natural sugars and not overpoweringly sweet. I’m still trying to experiment with gluten free and vegan donut recipes so hopefully I can have one up soon for all you GFrs.

What have you been eating so far in 2013? Do you like to cook from cookbooks?