I’m starting off today’s Fuckery by tipping my hat and bowing deeply to every single member of our Private Facebook group.
We started this group because we wanted people to have a community who supports them, encourages them and inspires them, regardless of where they’re at on their food journey.
The online world can be a shitty, unwelcoming place – especially to people who are trying to change how they eat. If someone is trying to eat more plant based and they unexpectedly slip into a jacuzzi filled with nacho cheese sauce, chalupas and mini tequila bottles, they should have a safe place to work that shit out without being judged or ridiculed.
Having a tequila hangover and not being able to wash off the smell of cheese and chalupas is bad enough – they don’t need anyone making it worse by telling them how much they suck. I’m sure they’ve taken care of that themselves.
What they need is for someone to tell them that everything will be okay and that we all slip into huge vats of cheese and tequila sometimes. They need a shoulder. A boost. A kind word.
They need to know that they aren’t alone. They need a reminder that no one is perfect and we’re all doing the best we can in any given moment. Sometimes our best is a green smoothie and yoga. Other times our best is french fries and Gossip Girl.
And there’s no shame in either one.
When we started our private Facebook group, my self doubt crept in and I was worried that no one would join and it would be a dud.
Of course it wasn’t a dud!
Who doesn’t want to be embraced, supported, uplifted, encouraged and inspired when embarking on something as personal, emotional and challenging as changing how, what and why they eat? Who doesn’t want someone in their corner, keeping an eye out for bullies and haters? Who doesn’t want a group of good hearted people cheering them on from the sidelines?
People desperately want to belong to such a community, but it’s rare to find, especially on the internet. This is exactly why I bring it up. Because this community does exist and I witness the energy and the love that emanates from it on a daily basis, changing lives with every day that passes. It is a remarkable and beautiful thing to observe and I am honored to be part of it.
- People who never thought they could give up cheese are now craving cashew cheese.
- People who have tried every diet out there are finally seeing first hand that losing weight has nothing to do with counting calories.
- People who have been addicted to food their whole life are breaking free from their addiction.
- People’s meat eating spouses and kids are starting to love plant based recipes.
- People are getting sober and posting their progress.
- People are making friends and having lunch dates with other members who are also cleaning up their diet.
- People are supporting each other. Encouraging each other. Inspiring each other. And most of all, uplifting each other to keep eating more plant food and less of everything else.
There are no asshole comments. No preachy bullshit. Not a hint of judgment. And on the rare occasion there is, mama takes care of it.
Today I would like to voice my respect, my love and my gratitude for each and every person in our private Facebook group. This group wouldn’t exist without you. So thank you for being part of it and for your ongoing kindness, support and compassion towards strangers who are quickly becoming friends. You are appreciated and loved.
If you haven’t yet joined our Private Facebook group, I would be honored to have you.
If you’re in the group already, you know that people ask for my T-Crack recipe and my Cheesy Sauce recipe approximately 10,000 times a day. This is actually an awesome thing because we decided to add a “Top 15 Fave” category to our recipe index because of it.
You will find a current list of our 15 most popular recipes right here. Yup, the next time you need the T-Crack recipe, you can go straight to this tab and be done with your search.
These are the recipes that people rave about and share the most. These are the recipes that people feed their meat eating partners and their picky kids. These are the recipes that people make over and over again. If there are any on this list that you haven’t tried yet, make it a point and do it! I will update this list once a month so that it stays current based on feedback from our private FB group.
Some people say I have a knack for making unprocessed whole plant food taste really damn good. To that, I say thank you. I also say that one of the reasons for this is because I’m not shy when it comes to using herbs and spices. Using herbs and spices is one of the quickest ways to bump up flavor and make a dish complex and satisfying. It also expands the variety of cuisines that you can create.
On Sunday August 21st, I will be doing a live video training and Q&A on how to use herbs and spices to take your plant based cooking to the next level. This live training is free for all Dirty Girl Members.
If you aren’t a member, you can purchase the replay of the training for $49. If you’ve been toying with the idea of becoming a Dirty Girl Member, do it before Sunday the 21st to get in on this live training for free. I will go over why herbs and spices are so beneficial for the bod and I will dish out my tricks for making plant based food taste like a flavor orgasm in your mouth (flagasm?).
Today’s recipe has “Top 15 Fave” written all over it (especially the damn cream sauce)
Fajitas with Spiced Cream Sauce (THIS sauce!)
This recipe is perfect for two people and you will have leftover cream sauce to use on other things.
Sprouted corn tortillas
Spiced Cream Sauce (recipe below)
Fajita Veggie Mix (recipe below)
Spiced Cream Sauce
1/2 cup raw cashews, soaked in water for at least 10 minutes (75g)
1/2 teaspoon red chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion granules
1/2 teaspoon garlic granules
1/2 teaspoon cumin powder
1/2 teaspoon salt
Several turns cracked black pepper
2 teaspoons lime juice
1/2 cup water
- Place all of the ingredients into your blender and blend until creamy and smooth.
For the Fajita Veggie Mix
1 cup onion, sliced (120g)
2 bell peppers (any color will work, but orange and red are super pretty / about 2 cups / 210g)
2 portobello mushrooms, sliced and then cut into half
1 cup mushrooms, sliced (any variety / 60g)
1 medium-sized carrot, grated (about 1 cup / 80g)
Small shake of salt and pepper and a pinch of dried red chili flakes
- Heat a skillet for about a minute over medium heat and add the onion. Cook for about 6 minutes, adding a tablespoon of water at a time when the onions start to stick, and flipping with a spatula so they cook nice and even and don’t burn.
- Add the peppers, mushrooms (portobellos and regular), carrot, salt, pepper and red pepper flakes. Cook for 5 minutes, flipping over intermittently with the spatula. The salt will help release the liquid from the mushrooms, so there’s no need to add more water. Just flip them when they stick. It takes about two minutes for the liquid to release from the mushrooms.
Assemble the Tacos
- Heat the corn tortillas and spread a generous amount of Spiced Cream Sauce on each one.
- Add some of the Fajita Veggie Mix, cilantro, avocado slices and lettuce.
- Top with more Spiced Cream Sauce and devour!
Wishing you a happy week. May it be filled with surrounding yourself with positive people and telling the assholes to go away.