Eat Dance Live

I have to start off with a confession: I've never eaten a "real" reuben sandwich. In fact, when I was in high school, I would go with my sister and her boyfriend to their favourite little deli shop near our campus. Every time, I would want to gag at the smell of the reuben they always  ordered. I don't even actually knows what goes in one of those things... sauerkraut, rye bread? That's about it. So, for some reason that still escapes me, I started suddenly having vegan reuben cravings like mad earlier this week. Seriously, I was like a pregnant woman craving ice cream and pickles... I may have spent precious hours of prime thesis proposal writing time scouring Pinterest for options, like  Option #1 : or Option #2 : I looked, I considered, I conquered... I had to try my hand at this. The upside? Since I'd never had one before, there was little chance I'd be disappointed! I knew I wouldn't make a traditional reuben anyway. I wasn't a fan o...

Yay, finally a food post! Strangely, it had been a while. This one is definitely for a worthy cause though since it is in celebration of Andrew's birthday! However, instead of publicly blowing birthday kisses or posting embarrassing/cute birthday pictures over the internet, I'll cut straight to the chase and get to the food. Birthday dinner was an impromptu spinach-hemp-basil zucchini rolls over a sundried tomato marinara. In short, I've been seeing lots of zucchini cannelloni recipes all over the raw food blog world for long enough that I really wanted to simulate my own nut-free version. While the insides had nothing to do with cannelloni, I still thought they looked awfully pretty: Those were followed by the pièce de résistance, a pomegranate and chocolate-frosted vanilla cheesecake! The crust was meant to be ginger snap-ish, the cheesecake was based off of Miss Meredith 's awesome fermented nut cheese recipe and some added personal creativity (read, I ha...

"Where do you get your B12?" The more nutritionally-conscious raw diet skeptics have cleverly replaced the age-old "where do you get your protein?" question with this one. However, as always, I come prepared! While we only need a very small amount of B12 every day, it's vital that we get it so I welcome the question. B12 helps your body convert carbs, fats, and proteins into energy. It helps maintain red and white blood cell health. Finally, it helps form necessary protection around your very important brain nerve cells. Deficiency usually expresses itself in the form of anemia, fatigue, weakness, constipation, inexplicable weight loss, and more dramatic neurological changes like tingling of the extremities, maintaining balance, depression, confusion, dementia, and memory loss. The thing about a B12 deficiency is that for some, it hits them suddenly, but for others it could take up to a period of as long as 20+ years to express (but then the consequences are pre...

Sorry for my absence over the past couple days. We ended up going to my parents place on Friday, which I used as an excuse to watch J amie Oliver's Food Revolution with my parents. I really enjoy that show and the message is great. Jamie himself is such an upbeat positive guy and is EXACTLY what the US needs. However, I wish I'd written about this show last week when I was still 100% positive about it. After this week's episode, he left a really bad taste in my mouth when he made a really obvious plug for Green Giant. It came off as such a sell-out moment. One part of his cooking demo totally gave away that it was a product placement rather than any real desire of his to use frozen veggies. He had to take it as far as to claim that frozen veggies "may even contain more nutrients" than regular veggies... disappointing :( Back to the positive: I also haven't posted for the last two days because I've been obsessed with a couple recipes recently and I've ...

Another day, another winner. Easter dinner last night was another delicious success: Meredith's ' Yes Please, Pesto Pasta' , and the name says it all! While we rarely eat seconds on a raw diet only because the food is so nutrient dense and filling, we didn't stop until we had two bowls this time, and my old self could have probably gone for more! I put this together by making Meredith's perfect pesto and mixing it with spiralized zucchini, diced red peppers and grape tomatoes, chopped up sun-dried tomatoes, all topped with her amazing nut cheese . What a delight! I used both the nut cheese and the pesto again today when we went for a picnic with my parents along the Washington Tidal Basin amidst our city's gorgeous cherry blossoms. My mom provided a wonderful spring salad, and I provided them with sandwiches. I made my dad a nut cheese, cornichon (the French version of pickles), cucumber, and peppered tofurky in a baguette. I made my mom a raw pesto, tomato, spi...

As a French girl, I've had cheese coursing through my veins since the day I was born. Brie, Camembert, Boursin, Gorgonzola, Norwegian Jarslberg (actually my favourite), Gruyere, Emmental, you name it! As a joke (or not, I'm still not quite sure), when my sister and I were growing up, my dad made sure his girls had an appreciation for the finer things in life by making us take blindfolded taste tests to learn to recognize the difference between our cheese (to most people, French cheeses are often all white cheese with some form of crust). I so loved that game. When I went vegan, Jarlsberg and baked brie might have been two of the things I pined for on occasion. Vegan cheeses just didn't cut it, they tasted more like the processed plastic-wrapped stuff I didn't even eat when I was an omnivore. When I went raw, I can't say I ever had a huge fancy for raw nut cheeses. Enter: Meredith 's Fermented Nut Cheese. I think Andrew's response when I put a spatula of it i...