Good morning! I’m officially on vacation countdown now; 5 more days before Alan and I leave for Florida for Dr. Fuhrman’s Health Getaway. We’ve never done anything like this before where it is a vacation and conference together. Also, neither one of us has spent much time in that part of Florida (Amelia Island near the Georgia border) so it should be very interesting to see. Anywhere that has a beach sounds good right about now. Besides meeting Dr. Fuhrman and hopefully not acting all silly and nervous, I think I am most excited about having the healthy meals provided for all three meals(!) and meeting other people interested in his program. I’ve already had several people contact me about getting together so I have a feeling I will leave the event with more friends. Can’t wait!
I haven’t done that much preparation for the trip yet, but I have a general idea of what clothes I am going to pack. I plan to take my laptop for daily blogging, my nice camera and some food to get through a full day of travel on Saturday. I also bought some new sunscreen to take that Dr. Fuhrman recommends. It’s from a company called Kabana Skincare and the sunscreen has no nano particles and only natural ingredients. It’s also cruelty-free and doesn’t contain anything that harms fish or reefs when it washes off in the ocean. I’ve been using it already and I like it (I got the regular tube for body and the nude one for face):
I’ve been focusing more on healthy meals after my recent PCOS diagnosis. I am bound and determined to keep my symptoms under control with a whole foods diet with no added sugars. I feel best eating this way. On Friday evening when I was just about out of fresh ingredients from the week, I used dehydrated mushrooms that I got in Portland plus cauliflower, onion and garlic to make an easy meal. I got the ingredients ready (cauliflower is not pictured):
I blanched the cauliflower in boiling water and rinsed it in cool water in a colander until I was ready for it:
Then, I just water-sauteed the bell pepper, onion, garlic and mushrooms in a large pan and then added the cauliflower at the last minute:
I was out of greens by the end of last week, but you could always throw in some kale or spinach at the end to lightly wilt. I served this dish with some leftover cashew cheese made simply by blending cashews, lemon juice, garlic and spices:
This meal came together in about 30 minutes and I had enough for leftovers the next day.
Here’s the recipe:
1 head cauliflower, chopped into florets
2 cups dehydrated mushrooms, soaked in hot water for 30 minutes
1 bell pepper, chopped
1 onion, chopped
3 garlic cloves, minced
1. Bring a large pot of water to boil. Add cauliflower florets and cook in boiling water for 2-3 minutes. Drain in a colander and rinse with cool water to stop the cooking process. Set aside.
2. In a separate large pan, bring 2-3 tablespoons of water to boil. Add onion, bell pepper and garlic and water-saute for 2-4 minutes or until vegetables are soft. Add cauliflower florets and simmer for an additional 2-4 minutes or until everything is cooked through.
3. Serve with cashew cheese (see below for recipe)
Cashew Cheese - inspired by Gena’s Rosemary Cashew Cheese at Choosingraw.com
1/2 cup cashews
2-4 tablespoons freshly squeezed lemon juice
2 cloves garlic
1 tablespoon no-salt seasoning
1. Combine cashews, lemon juice, garlic and no-salt seasoning in a high-speed blender and process until blended but still chunky. Use a spatula to occasionally stop the blender and wipe down the sides.
Other healthy meals from this weekend included this salad that I made from vegetables I got at the famers’ market on Saturday:
I made a version of my Creamy Hummus Dressing with garbanzo beans, parsley, onion, garlic and lemon juice.
Finally, as a treat, I made the lemon bars featured from Healthy Vegan Fridays #2 by Vicky from Sweet & Healthy Living. I followed her directions exactly for the bar portion of the dessert and they turned out awesome: they stuck together nicely and had good flavor. I couldn’t even taste the garbanzo beans! I would describe the flavor and texture as similar to that of a shortbread cookie:
For the icing, however, I went my own way and created a decadent lemon cream using macadamia nuts, applesauce, erythritol, lemon juice and vanilla. I need to play with the recipe a bit more before posting it, I want to try using fewer nuts and more applesauce and see if I can still get a creamy texture. The bars were a hit!
If you don’t like using non-nutritive sweeteners, you could definitely substitute dates in this recipe, too. I’ve been having a pretty good experience since I’ve switched to using primarily stevia, erythritol and chicory fiber to sweeten various dishes.
Have a great Monday and don’t forget to submit your whole food, vegan recipe to Healthy Vegan Fridays #3, it closes on Tuesday at midnight. Each week, my fellow organizers of this blog party are selecting the top 3 most-clicked-upon recipes and featuring them on our blogs. You can read all the details here. I’ll see you back here on Wednesday!