Jicama Salad

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Last month, we had a guest over and made raw vegan tacos with walnut meat and cashew sour cream.  We had a variety of toppings including jicama, diced mango with lime and chilli powder, carrots, cabbage, cilantro and onions, guacamole, and black olives.  Instead of putting the jicama and mango on my tacos, I decided to make them into a little side dish topped with cilantro, onion, and salsa verde.  To my surprise, this was actually pretty good.

Raw vegan tacos with mango and jicama on the side.  For dessert raw carob macaroons Photo credit: Tanika Richardson

Raw vegan tacos with mango and jicama on the side. For dessert raw carob macaroons
Photo credit: Tanika Richardson

The next day, I decided to make a jicama salad with some of the leftover ingredients.  This is by far one of my favorite salads I’ve come up with.  It’s sweet, tangy, and delicious.  I hope you enjoy.

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Abundance Mentality and Veganism

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As I mentioned in previous posts, I have been vegan, gluten, and caffeine free for a little over 3 years now. I’m often asked questions like, “Where do you get your protein?” Or “What do you eat?” Sometimes people have said to me that they don’t see how I could live on such a restrictive diet.

To this statement, I reply that it’s not restrictive, this lifestyle is rooted in abundance. I’ve been blessed to eat some of the best food in my life. I’ve tried so many different fruits, vegetables, nuts, seeds, and grains that I never would have if I’d stuck to the S.A.D. (Standard American Diet).

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Lesson #6: Sharing is Caring

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Remember that old Juicy Fruit commercial in with the orange whale and a young woman who informed us that “Sharing is caring.  It can be fun”?

Well it dawned on me that they were so right!  We’ve all been blessed with special gifts, talents, and abilities.  We owe it to the world, and ourselves to share those gifts.  I recently finished reading Steve Harvey’s latest book Act Like A Success, Think Like A Success. One message that bit home for me was that we all have a gift and that we were put on this earth for a purpose.  In the book, Steve challenges readers to define our gifts, “the thing that we do well with little or no effort.”

 While reading it,  I ponder, well what is my gift?  It dawned on me one day while washing dishes that I have a gift with words.  I know how to educate, encourage, and spread positivity with my words.  Once I came to this conclusion,  I asked myself this question:

  • What’s stopping me from sharing my gift?

If you have been following this blog for a while, you will notice that I haven’t posted an entry in my Lessons I’ve Learned Series since September 4th.

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Whole30 Recipe: Post Workout Snack

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Back in September, we were on this whole running kick. Also at the same time, from Sept. 15-Oct. 15 we completed the Whole30 program.  One Saturday, Tasha and I had an intense workout where we ran 3-4 miles, and did 2 hours of interval training.  Needless to say, when we got home, I was starving.  So I created this delicious post workout snack.  It’s high in protein and antioxidants.  I hope you enjoy!

 Ingredients:

  • 1 pint of blackberries
  • 1 pint of blueberries
  • 1 handful of almonds
  • 1 handful of walnuts
  • sprinkle of cinnamon

Directions:

  1. Rinse your berries.
  2. Combine the berries and nuts into a medium bowl
  3. Mix together and sprinkle a little cinnamon on top.
  4. Enjoy!

This made two servings–one for me and one for my sister.  Eating this gave me a much needed energy boost after burning so many calories during my workout.

 

I’ve shared some of the other recipes I enjoyed while doing the whole30 such as potato tacos, red and green salad, and vegan creamy tomato basil soup.  What is your go to post workout snack?  Let me know if you tried this or any of my other recipes.  Comment below.

 

Be happy, healthy, and eat good food!
Love always,
Tanika Monique

Always & Forever

Forever & Always

Mango and Mushroom Salad

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What do you do when all you have in your refrigerator are mangoes, mushrooms, and romaine lettuce?  You can do what I did and make this unexpectedly tasty salad.  When you don’t have time to go grocery shopping, and have only a few ingredients on hand, don’t be afraid to experiment.  You never know what you will come up with.

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Zesty Orange Tomato Salad Dressing

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One of my favorite things to do, since I’ve been eating clean for the past 4 months, is making my own salad dressings.  I love making my own dressings because I know exactly what’s in them. Everything is natural and unprocessed.  One of my favorite creations is called a zesty orange tomato salad dressing.  Below you will find the ingredients and directions on how to make this dressing.

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Burst of Sunshine Salad

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Where I live in Chicago, the weather has been below zero for a couple of days.  With freezing weather and snow on the ground, it can be easy to get the winter blues.  One way I suggest to get over them is to eat delicious and nutritious foods that remind you of summer.  I created a delectable dish that I call burst of sunshine salad that is sure to brighten your mood.

Here are the ingredients you will need:

  • 2 ripe mangoes
  • 6 clementine oranges
  • 1 handful of raw unshelled pistachios
  • 1 handful of chopped mint
  • sprinkle of ginger
  • sprinkle of cinnamon

Directions:

  1. Peel and slice your mangoes and put into a large bowl.
  2. Peel and segment the oranges and add to the bowl.
  3. Finely chop the mint and add to the bowl.
  4. Add the handful of pistachios.
  5. Sprinkle a little ginger and cinnamon to taste.
  6. Stir and enjoy!

 

Please let me know in the comment section below if you try this recipe or my other recipes.  What do you do to overcome the winter blues?

 

Be happy, healthy, and enjoy good food!

 

Love always,

Tanika Monique

 

Always & Forever

Forever & Always