Fall is a great time for a raw cleanse, so that’s what I am doing this week. I started today with bags full of raw fruits and veggies, and I’ve been blending, chopping, and dehydrating. Oh and eating. :)
I’m pairing this with a 7-day cleanse from Arbonne. If you don’t know Arbonne, you should find someone who sells it and go to a party (yeah, it’s one of those things). They have beauty products for men and women, and it’s 100% vegan. This same cleanse actually played a very important role in me going vegan three years ago February. It got me started thinking about why I wouldn’t want to eat those foods, and then everything just came together and clicked for me, and I’ve been vegan since. Sometimes it’s nice to go back to the beginning and solidify all the reasons you did something in the first place.
I’m also documenting all of my raw food exploits on Instagram. Follow me @kklamarie #rawweek
Raw Cheeze Sauce
This is one of my favourites. It’s very easy, and you can just cover whatever veggies you want in it and it’s always delicious.
- about one cup cashews (soaked in water overnight is preferable, but not necessary)
- lemon juice
- apple cider vinegar
- 1 clove garlic
- green onion, to taste
- nutritional yeast, to taste
- crushed red pepper, to taste
- S&P, to taste
- Put all the ingredients in a blender and mix until desired consistency.
- Add more wet or dry ingredients to desired consistency, and add herbs/seasoning to taste.
- Serve with anything!
Cheezy Spicy Kale Chips
You can take the same cheeze recipe above, and use it as a sauce to make your kale chips.
- 2 bunches kale
- teaspoon salt
- Raw cheeze sauce
- Gently tear the kale from the stems. The stems just become crunchy twigs (which aren’t exactly appetizing).
- Put the kale into a strainer and wash it well, squeezing as you do so.
- Sprinkle the salt on the kale, and massage it until it begins to break down and become softer.
- Let it sit in the strainer, sweating out moisture.
- Toss the kale with the cheeze sauce until well covered.
- Dehydrate in a dehydrator at 135 degrees until desired crispiness (10-20 hours). If you don’t have a dehydrator, you can put it in the oven at the lowest temperature it has, with the door cracked slightly open and a fan on. It doesn’t work quite as well without a dehydrator, but it will get the job done!