Raw Archives - Page 5 of 8 - Eat More Rabbit Food

Dinner, Lunch, Raw, Recipes, Vegan, Vegetarian

Tofu Asparagus Spring Rolls

Congratulations to the winner of my ENLIGHTENED Ice cream giveaway: Valerie M!
Be sure to check your email! & Enjoy your cold ice cream during this crazy heat wave!

This week I have been giving my 100% and going to spin everyday. I am so in love with the endorphin rush that it gives me, and the calorie burn isn’t bad either! I hope that you guys have been scoping out some new workout classes to try this weekend. You may just find your new thangggg. I love motivating you guys with personal posts about my fitness progress and body/weight stuff, but I just can’t get myself to post it along with these gorgeous recipe photos! I feel like those kinds of posts need to be separate, so I’ve set some posts aside next week for updates on how everything is going in the workout world! Right now it’s time for some rabbit food!

I absolutely love all of these bright green veggies! Beautiful!

Tofu Asparagus Spring Rolls
Serves 1

1 spring roll (rice paper) wrap
1 inch strip of firm tofu
6 spears of asparagus
1/2 cucumber, sliced
1/4 medium avocado
1/4 cup arugula
4-5 mint leafs

Sesame Miso Sauce
*Also pairs well with low sodium soy sauce, or tamari if you don’t feel like making sauce!

2 Tbsp tahini
1 Tbsp white miso paste
1 Tbsp agave nectar
1/2 Tbsp tamari or soy sauce
1 tsp grated ginger root

Refrigerate all ingredients beforehand. Wash and cut ingredients for inside the spring roll. Fill a bowl or saucepan with warm water. Begin dipping the spring roll wrap in the water and rotate. Continue gently dipping until the rice paper becomes transparent and limp. Lay the pliable wrap on a piece of cheese cloth or clean kitchen towel. Place the ingredients on the top center of the wrap. Fold the sides in over the filling. Then tightly push the ingredients together folding the top corner over, then roll until completely wrapped. Chop in half or into 6 pieces.
Note: I have found that wrapping the spring roll on a towel is the best way to prevent it from sticking and tearing.
Another Note: The spring rolls are much easier to handle if cut in half vs. small pieces!

The Rabbit Food Pyramid Breakdown
Produce: asparagus, cucumber, arugula, and mint
Whole Grain: complete this meal with 1/2 cup of cooked brown rice!
Protein: tofu
Plant Based Fat: avocado

July 19, 2013 | 5 Comments

Contests & Giveaways, Desserts, Obsessions, Raw, Recipes, Treats, Vegan, Vegetarian

DOLE Peel The Love Banana Party + Giveaway (CLOSED)

I am so excited to tell you guys about DOLE Bananas new Peel the Love Campaign!

Bananas: you grill, bake, mash, blend, spread and split bananas for breakfast, lunch, dinner and dessert, but this year, Dole is delivering one simple message about the country’s most popular fruit in 2013: Peel The Love.
“The three-word command serves as the theme of a bold, year-long Dole initiative stressing the fun, irreverence and universally beloved aspects of the iconic yellow fruit, which Dole grows more of globally than anyone else.” – Dole

The first-ever Peel the Love Summer Food Truck Tour, sponsored by Dole Fresh Fruit and partners Blue Diamond Almond Breeze Almondmilk and Dole Packaged Foods, will bring DOLE Bananas and Blue Diamond Almond Breeze recipes and samples directly to you in select cities across the country!

Good news LA foodies, DOLE Bananas Peel the Love Summer Food Truck is making a few more stops until it heads off to it’s next big city (Phoenix, AZ)!
June 21, 4pm-6pm – Albertsons 200 E. Sepulveda Blvd, Carson CA
June 22, 7am-12pm – Into the Summer Fun Run, 19800 Bloomfield Ave, Cerritos CA
June 23, 4pm-6pm – Walmart 1290 E. Ontario Ave, Corona CA
June 24, 4pm-6pm – Albertsons 2627 Lincoln Blvd, Santa Monica CA

Checkout the DOLE Bananas Peel the Love Summer Food Truck route and calendar to see when it will be in a city near you!

To continue DOLE Bananas’ initiative to “Peel the Love” I wanted to show just how cool bananas really are. Thanks to DOLE, they sent me some awesome party supplies to host a Peel The Love banana party of my own. Their party kit included DOLE Bananas coupons, DOLE margarita glasses, reusable DOLE grocery bags, a yellow platter, banana USB Drive, and a Yonanas machine for my friends and I to enjoy! My first thought was… how can I show my readers how to throw a FUN healthy food party? Umm, obviously by hosting a DOLE Banana Nicecream party! After all, my mission is to make healthy foods fun, exciting, and always tasty!

I had a few friends over for an afternoon of Banana Nicecream and an endless healthy topping bar.
My Banana Nicecream bar consisted of frozen DOLE Bananas turned into banana nicecream/froyo with the help of Yonanas, and all of these yummy toppings:
Blueberries, raspberries, strawberries, mango, pineapple, pomegranate seeds, apricot preserve, banana chips, honey roasted sliced almonds, granola, shredded coconut, crushed peanuts, chocolate chips, cocoa powder, chocolate covered sunflower seeds, crushed graham crackers, trail mix, pistachio toffee, cocoa almond butter, peanut butter, honey, agave, and cinnamon! I went a little crazy with my topping selection! Who doesn’t love toppings?

Instead of going to the grocery store for a pint of ice cream each, this is how we will be partying from now on. Bananas. Toppings. Pixar Movie. Best. Night. Ever.
Such a simple but healthy fun party idea for kids and families of all ages!

Want to host your own DOLE Bananas Peel the Love Party?
Enter for your chance to win a DOLE Bananas Peel the Love Party Kit including:

1 Yonanas Healthy Dessert Maker
1 Banana USB drive
1 Yellow DOLE apron
1 Plastic Yellow serving platter
10 DOLE Bananas coupons
10 DOLE plastic margarita “glasses”
10 Yellow DOLE reusable grocery bags

For your chance to win:

Leave a comment on this post telling me what you would top your Banana Nicecream with!
You can earn another entry by tweeting: “Enter to #win a @DOLEbananas #PeelTheLove Party Kit and @Yonanas Healthy Dessert Maker! Hosted by @EatRabbitFood http://bit.ly/130eLb7 .”
– Complete your Twitter entry by leaving a separate comment on this post with a link to your tweet.
You can earn an additional entry by taking a photo of DOLE bananas on Instagram along with the handle @RabbitFoodForMyBunnyTeeth and hashtag #peelthelove
– Complete your Instagram entry by leaving another comment on this post with a link to your Instagram image.

That means you can earn up to 3 entries: comment on this post, tweet, and/or Instagram!
All entries must use a valid email address, Contest open to U.S. residents only (I’m sorry international bunnies!)
All entries must be posted by Sunday, June 23 at 11:59pm (PST).
The winner will be announced on Monday, June 24.

Good luck little bunnies!
Make sure you like RFFMBT on Facebook and follow on Twitter and Instagram too!

Interested in Buying a Yonanas Healthy Dessert Maker?
They sell for $49.99 at Bed Bath & Beyond. Sign up for their BB&B email subscription and receive a 20% off one item coupon! You know, those ones we all get in the mail every couple of months.

Want to make Banana nicecream without the fancy gadgets?
Here is my recipe for Banana Nicecream!

One last thing… since it’s banana related! If you’re ever having a bad day, read the reviews of this Banana Slicer on Amazon.com. HILARIOUS. I can’t stop laughing!

*The giveaway has ended. A winner will be announced on Monday, June 24.

June 21, 2013 | 314 Comments

Lunch, Raw, Recipes, Vegetarian

Sunset Bunny Bowl

Hi everyone, I hope you had a fantastic bunny day yesterday!

Motivation Monday: “You don’t get what you wish for, you get what you work for.”

Obvi my favorite holiday since I was a little tike… haha Bun and a bun!

This bun is in bunny heaven!
Since I’m sure most of us ate our weight in Easter candy and… plug your ears… chocolate bunnies, NO! A Tragedy! It’s time for a little Easter detox. This Bunny Bowl was inspired by a photograph on Chobani’s Instagram. After seeing the photo, it was all I could think about, so I headed to the grocery store for some fresh ingredients to make a similar concoction. After a very long deliberation on what this delectable bowl should be named, I ended up going with “Sunset Bunny Bowl” which was reader Julie Scott’s idea! Please note that my awesome recipe names were vetoed: Rainbow Bunny Bowl, Chop Chop Bunny Bowl, and Veggie Nom Nom Bowl. April Fools on the last one haha. I thought those named were suh-weeeet, but apparently not so much! Easter Detox Bowl was a close second, but this “salad” if you will, can be made ANY day!

This colorful bowl is filled with protein, fiber, and micronutrients. It’s the perfect lunch for a warm day! Don’t forget healthy food should be pretty, we eat with our eyes! Pretty food= delish food!

Sunset Bunny Bowl

Sunset Bunny Bowl
Serves 1

1/3 cup red bell pepper
1/3 cup orange bell pepper
1/3 cup yellow bell pepper
1/3 cup mushrooms
1/3 cup tomatoes
1/3 cup carrots
1/4 medium avocado
1/4 cup white cannellini beans
1/4 cup plain 0% Chobani Greek yogurt
2 Tbsp sliced almonds
Salt, pepper, & lemon juice to taste

Wash and chop produce into small pieces. Rinse and strain cannellini beans. Arrange chopped produce, beans, avocado, and almonds in a bowl and top with Chobani Greek yogurt. Add salt, pepper, and a fresh squeeze of lemon juice to taste. Toss, and enjoy cold.
Note: I used canned low-sodium cannellini beans

Greek yogurty goodness:

Sunset Bunny Bowl

The Rabbit Food Pyramid Breakdown
Produce: bell peppers, mushrooms, tomatoes, carrots
Whole Grain: none
Protein: cannellini beans and 0% Greek yogurt
Plant Based Fat: almonds and avocado

April 1, 2013 | 4 Comments

Dinner, Juicing, Lunch, Obsessions, Raw, Recipes, Snacks, Vegan, Vegetarian

All Green Everything

Hi loverbuns!

Just incase you were wondering, yes the title of this post was inspired by Young Jeezy’s song “All White Everything.” I couldn’t resist.

I’m writing to you from San Francisco, CA! I’m here speaking at Produce for Better Health’s Annual Conference 2013: The Consumer Connection! I’ve been enjoying the past few days in the city trying some fun restaurants, meeting new friends, and walking up lots and lots of hills! My gluteus and calves are going to look superb when I get home. My stay in San Francisco have been incredible and I feel so lucky to be a part of DOLE and work alongside such talented bloggers like Kathy Patalsky of Healthy. Happy. Life. I will get into more detail and post photos from the conference when I get back!

Ok I don’t know what it is, but recently I have been absolutely obsessed with all things green. Maybe because it’s March and St. Patrick’s day is on Sunday? Oh, and I’m not just talking about the color. I’m talking about micronutrient rich green veggies my friends.

For the past week, I have been living off of clean green meals. I’m pretty sure this obsession is all thanks to Suja Juice (ummm how cute is their packaging?), who sent me a shipment of their finest USDA certified organic cold pressed juices. Which ones do I go for first? The vibrant emerald green juices!

Some of you have been asking on Instagram, Twitter, and Facebook “Where do I find Suja Juice?” Suja informed me of their awesome Suja Locator feature on their website! Just type in your zipcode and it will show you where it’s carried!

Here’s a look at my recent green rabbit food addiction:

All Green Everything

Kale Chips

And in the spirit of St. Patrick’s Day, I have to leave you guys with an awesome green monster smoothie recipe! This is one of my absolute favorite green smoothies, and it totally deserves some love. So I’m bringing this recipe back out of the archive! This was created by the incredible Chef AJ, and I have been hooked ever since she first made it for me. This smoothie is an excellent “first green smoothie” for anyone who is hesitant to try them.

green smoothie

It’s Easy Being Green Smoothie
Recipe by Chef AJ
serves 3

1 cup fresh orange juice
1 cup almond milk
1 bunch kale
2 frozen ripe bananas (peel and freeze beforehand)
2 cups frozen mango
about 1 cup of mint leaves (start with less and add to taste)

Start off by combing orange juice and almond milk with kale and blend until smooth. Then add the frozen banana, mango, and mint leaves.
Blend until thick and smooth, pour into 3 glass jars and enjoy. Store leftovers in the fridge for up to 2 days.

All Green Everything
Have a happy St. Patricks Day!
EAT YOUR GREENS! xo

March 15, 2013 | 16 Comments

Dinner, Lunch, Raw, Recipes, Vegan, Vegetarian

Fresh Vegan Tomato Soup

Motivation Monday: “Progress not perfection.”

I absolutely love this quote, and it was told to me at the perfect moment. Although visiting Denver was amazing, I did have a small setback with my eating disorder. I’ve learned that sharing these things with others helps me get through it. My eating has been really great recently and I haven’t had the same guilt that usually haunts me, but I did fall back into ED behaviors at one point on my trip. I ended up texting a friend for support and told her what had happened. Her response, “progress not perfection. Just keep moving forward.” From that short text, I felt so content, happy, and proud of myself for recognizing what emotion and feeling caused that small relapse. From that moment forward, I was able to move on and start fresh instead of dwelling on my “slip-up.” I don’t know what I would do without my friends!

Denver was so much fun. I loved seeing my friends and laughing until we cried, and enjoyed the snow and cold weather. Since Southern California basically doesn’t have real seasons, I am rarely in the mood for hot soups in the “winter.” I had to put quotes because winter here isn’t really winter. It was 80 degrees last week. Anyways, I get tons of requests for homemade soup recipes and although winter is coming to an end, I have a recipe for you! The day I arrived in Denver it started snowing and all I wanted for days was fresh tomato soup, so I made my friend Jason (he’s a Chef!) cook up a fresh tomato soup for Erica and I. Jason is a magical wizard in the kitchen. Seriously, no words here. He made soup from scratch in a matter of minutes and it was pure bliss. so. good. so. good. When I got home I was still craving Jason’s Tomato soup, so I thought I would branch out and try making a fresh vegan tomato soup!

The recipe is simple, and the prep time is under 10 minutes! Plus it has all of the creaminess you love without the added heavy whipping cream and sodium.
Have you ever looked at the nutrition label on Campbell’s Tomato Soup? 480 mg of sodium. PER SERVING! Have you noticed that there are 2.5 servings of soup per can? That’s 1,200 mg of sodium in one can, which is near the daily recommended limit of the American Heart Association! Yikes! High intakes of sodium increase your risk of high blood pressure, heart attack and stroke, so it’s time to toss the can of condensed soup. Another interesting fact is that food labels can claim a product to be “low sodium” as long as it doesn’t exceed 480 mg of sodium per reference amount. Don’t let the term “low-sodium” fool you! Always read nutrition labels!

So how do we give this soup that flavor that we all love?
Sun-dried tomatoes!

And how do we make this soup thick and creamy?
Hemp seeds!

Hemp is a high protein seed.
Containing all nine of the essential amino acids.
Filled with high amounts of fatty acids and fiber.
Contains vitamin E and trace minerals.

Fresh Vegan Tomato Soup
(Serves 4) – by Chef AJ

1 lb Roma tomatoes
2 red bell peppers – seeded
1 garlic clove
6 to 8 fresh basil leaves
1/2 cup whole shelled hemp seeds
2 Tbsp ground sun-dried tomato powder (see note)
1/4 tsp chipotle powder
juice of 1 lemon

Wash and cut tomatoes into halves. Wash and seed the bell peppers and cut into smaller pieces. In a high-powered blender, puree the tomatoes followed by the bell peppers. Next add the garlic, basil, sun-dried tomato powder, lemon juice, and chipotle and blend until smooth. Add the hemp seeds and blend again on full power until creamy. Serve hot.

Note: If you cannot find sun-dried tomato powder, you can easily make your own. Just grind sun-dried tomatoes (not in oil) in a magic bullet or coffee grinder!
Second note: If you have a high-powered blender such as a Vitamix or Blendtec, the friction of the blades in the blender will heat the soup. Simple turn the blender to it’s highest setting and let it heat for 4-6 minutes. The soup will be steaming when the lid is removed!
Last note: If you do not have a high-powered blender, transfer the finished soup to the stove and heat for a few minutes over medium high heat.

Fresh Vegan Tomato Soup

Complete your soup with a serving of whole grain crackers! I loveeee dipping crackers in my soup, so I opted for Mary’s Gone Crackers – Herb Crackers.
Why I love Mary’s Gone Crackers: Organic, non-GMO, vegan, d>airy free, wheat free, gluten free, whole grain, kosher, no hydrogenated oils, no trans-fats, and contains 450 mg of omega-3 fatty acids per 1oz serving.

Want to make your own crackers?
Checkout my Quinoa Flax Crackers recipe!

I can’t wait for a little rain in LA this week! I’m fully prepared with fresh tomato soup!

March 4, 2013 | 13 Comments

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MY STORY

RECIPES

MOTIVATIONAL WALLPAPERS

DIY

Raw

Tofu Asparagus Spring Rolls

DOLE Peel The Love Banana Party + Giveaway (CLOSED)

Sunset Bunny Bowl

All Green Everything

Fresh Vegan Tomato Soup