WIAW: Foods of the Moment

I like trying new things. It’s the best way to figure out what you like, right? But sometimes, you just gotta come back to old–or new–favorites.

Doing the whole raw foodism thing for the past 2+ weeks has given me plenty of time for experimenting, and it’s helped me figure out what foods are my favorite. So lemme share them with you this WIAW!

Cauliflower ‘Rice’

Random dinner of romaine hearts, homemade guac, cilantro lime cauliflower 'rice' and dehydrated sweet potato fries.

Random dinner of romaine hearts, homemade guac, cilantro lime cauliflower ‘rice’ and dehydrated sweet potato fries.

Dehydrated Sweet Potatoes

Almost like baked fries but even better.

Almost like baked fries but even better.

Carrot Cake Anything

Banana softserve+carrot cake (added in a carrot+raisins+coconut manna) = best dessert ever.

Banana softserve+carrot cake (added in a carrot+raisins+coconut manna) = best dessert breakfast ever.

Fruits and Veggies (of ALL kinds)

Whole Foods produce haul. This makes up at least HALF of my grocery bill.

Whole Foods produce haul. This makes up at least HALF of my grocery bill.

More veggies in the produce drawer. Cauliflower, rainbow carrots, jicama, kale, bell peppers.

More veggies in the produce drawer. Cauliflower, asparagus, rainbow carrots, jicama, kale, bell peppers.

Strawberries, blackberries, spinach and romaine.

Strawberries, blackberries, spinach and romaine.

Fruit bowl. Bananas waiting to ripen, mango, blood oranges, lemon, lime.

Fruit bowl. Bananas waiting to ripen, mango, blood oranges, lemon, lime.

Beautiful blood oranges.

Beautiful blood oranges.

Zucchini ‘Pasta’

Zucchini fettuccine with easy marinaraw sauce (tomato paste+spices+date), olives, homemade pumpkin seed pesto and hemp seeds.

Zucchini fettuccine with easy marinaraw sauce (tomato paste+spices+date), olives, homemade pumpkin seed pesto and hemp seeds.

And zucchini rawsagsna. Layered with homemade marinaraw sauce, raw cashew cheez, kalamata olives and hemp seeds.

And zucchini rawsagsna. Layered with homemade marinaraw sauce, raw cashew cheez, kalamata olives and hemp seeds.

Chia Puddings

Valentine's Day breakfast of cherry vanilla Sunwarrior chia pudding topped with coconut manna and homemade raw brownie bites.

Valentine’s Day breakfast of cherry vanilla Sunwarrior chia pudding topped with coconut manna and homemade raw brownie bites.

Garden of Life mocha brownie batter chia pudding topped with fresh strawberries, coconut manna and raw brownie bites.

Garden of Life mocha brownie batter chia pudding topped with fresh strawberries, coconut manna and raw brownie bites.

Sprouted Mung Beans

Just soak and marinate for a great raw protein source.

Just soak and marinate for a great raw protein source.

Kelp Noodles

Kelp noodle 'stirfry' (adapted from Going Raw book) with rainbow carrots, spinach/arugula and orange bell pepper.

Kelp noodle ‘stirfry’ (adapted from Going Raw book) with rainbow carrots, spinach/arugula and orange bell pepper.

Avocado (in sweet things)

Avocado+Garden of Life+cacao mousse topped with coconut flakes and raisins.

Avocado+Garden of Life+cacao mousse topped with coconut flakes and raisins.

Flax Pancakes

Flax 'pancakes' topped with Garden of Life protein sauce, coconut flakes and frozen blueberries.

Flax ‘pancakes’ topped with Garden of Life protein sauce, coconut flakes and frozen blueberries.

Even though I have a lot of favorites, one thing I love about being raw is getting such a variety of foods in every day. Instead of getting stuck in a food rut, I’m always excited about trying something new and mixing things up so I get in a variety of nutrients!

What are some of your ‘foods of the moment’?

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WIAW: Eat Yo Veggies

“Sooooo…what exactly do raw vegans eat?” While I personally haven’t been posed that question just yet, I know it’s a commonly asked question just from my experience as a vegan and from browsing raw vegan forums. But really, anybody who eats different from the ‘norm’ is probably asked this question and you know it can get annoying.

It probably comes as no surprise, but I’m eating a LOT of veggies as a raw vegan. And I mean a lot. Most days I eat veggies at lunch, snack and dinner and on Tuesday, I happened to cram veggie servings into each meal. Currently, I’m feeling great eating this way and I’m excited to continue my adventures into the raw foods world, but more on that in Friday’s post. For now, let me share some of what I’ve been eating lately!

Carrot cake-inspired protein chia pudding. No better way to start the day than with a serving of veggies!

Carrot cake-inspired protein chia pudding. No better way to start the day than with a serving of veggies!

This is one of my favorite breakfasts at the moment. Sadly, my vanilla Sunwarrior is almost out and I have to wait til I can afford it again to reorder more from Amazon. It pairs so well with carrots (I used one full-size carrot here)+raisins and coconut manna. Speaking of which, Nutiva’s  raw coconut manna is amazing and cheaper than Artisana’s coconut butter!

Cilantro lime cauliflower rice in the making. Better than Chipotle's.

Cilantro lime cauliflower rice in the making. Better than Chipotle’s.

I’ve never been a huge fan of rice, brown or white. It’s just a filling carb and I haven’t eaten it in a couple years (other than in sushi occasionally) because it does nothing for me. Cauliflower rice, on the other hand, is incredible. I prefer the texture to rice and when seasoned with fresh-squeezed lime juice and cilantro, plus a little nooch and onion powder, you won’t miss regular rice at all.

Cilantro Lime Cauliflower Rice (vegan, raw, gluten free, grain free, no added sugar or salt)

1/2 head raw cauliflower, rinsed

handful fresh cilantro leaves

lime juice, to taste

1 tsp nutritional yeast

pinch onion powder

Combine all ingredients in a food processor and pulse until cauliflower is about the consistency of rice. Serves 1-2.

Superfood salad for lunch featuring cilantro lime cauliflower rice. Base of spinach+arugula, with cauliflower rice, hemp hearts, spicy sprouted sunflower seeds, Farmhouse Culture raw jalapeno kraut and a little raw taco filling.

Superfood salad for lunch featuring cilantro lime cauliflower rice. Base of spinach+arugula, with cauliflower rice, hemp hearts, spicy sprouted sunflower seeds, Farmhouse Culture raw jalapeno kraut and a little raw taco filling.

This salad was completely random, and as per usual, was amazing. Funny how the most random combos turn out the best. I’m sad that I’m out of my favorite sauerkraut (Farmhouse Culture brand, smoked jalapeno flavor) but that just means a trip to Whole Foods is in order, amiright? Sauerkraut is my weird obsession–I can’t get enough of the sour, spicy tang and the fact that it’s a natural probiotic is even better. This stuff is expensive, but it lasts me about a month, so it’s worth it.

No veggies in this, but still good!

No veggies in this, but still good!

I made the superfood cups from the Sweetly Raw blog, only these were basically just triple coconut cups. EV coconut oil, coconut manna, a little lucuma powder and flaked coconut on top. Perfect for people who are as obsessed with coconut as I am. Can’t believe it used to be one of my major fear foods…plant-based saturated fats no longer scare me!

Crazy for Coconut Cups (vegan, raw, gluten free, grain free, no added sugar)

2 1/2 tbsp melted coconut oil (use extra virgin for best taste)

1 tbsp melted coconut manna

1/2 tsp lucuma powder (optional)

1 tbsp unsweetened coconut flakes

In a small bowl, mix melted coconut oil, manna and lucuma powder until smooth. Pour into cupcake liners and top with coconut flakes. Makes 3 small cups.

Taco Tuesday! Lettuce wrap tacos for lunch with homemade guac, more kraut, hemp seeds and raw taco filling.

Taco Tuesday Monday! Lettuce wrap tacos for lunch with homemade guac, more kraut, hemp seeds and raw taco filling.

I finally got some good avocados at Whole Foods this weekend! I’d given up on making guac at home because the avocados I was getting were mealy and too brown, even when they weren’t quite ripe. Maybe they’re coming back into season now or I picked well, because at least one of the avocados I got turned out perfectly creamy and ripe. Mexican food to me is alllllll about the guac, and going raw hasn’t changed that for me. I definitely prefer the fresh crunch of romaine hearts to traditional taco shells and I love loading them up with my favorite raw healthy fats, like hemp and sunflower seeds and guacamole, of course.

Lots of good stuff on my snackplates.

Lots of good stuff on my snackplates.

More snackplate action.

More snackplate action.

I never skimp on the veggies when it comes to snack time! This is when I like to get creative with my veggies, like romaine+dates or dried figs or dehydrated sweet potato ‘chips’. Plain raw veggies get the job done too. And I’ve been loving blackberries lately since I got some on sale for $2 this weekend at WF. Is that a steal, or what? I never used to like blackberries, but blame it on my changing palate since going raw–I love them now!

The raw sweet potato fries, courtesy of Rawmazing.

The raw sweet potato fries, courtesy of Rawmazing.

I made some incredible sweet potato ‘fries’ in the dehydrator yesterday, so I will be making this raw poutine once I get some mushrooms for the gravy. I know poutine is big in Canada, and I’ve actually never tried it (nor want to) but this raw version looks incredible! I’m becoming more and more creative while eating raw and I love it. It’s the perfect way to get me out of my food ruts, and I’m learning to love all kinds of different veggies. Of course, I still have my favorites (ahem romaine, spinach, carrots, cauliflower and sweet potatoes) but I’m up for trying new things all the time and adding new favorites to my rotation.

Other than that, my dinners have mostly been raw macro bowls on top of greens or kelp/carrot/zucchini noodles with some kind of sauce. I like how easy it is to make dinner now, but that I can go more creative if I want to.

From way back in December, but just pretend this was recently.

From way back in December, but just pretend this was recently.

Dessert has often been protein banana softserve, usually with spinach blended in for an extra serving of greens. I’m not a crazy 30 bananas a day raw vegan, but I usually eat 1 or 2 bananas a day at the moment, always in softserve form. Something about an unfrozen banana freaks me out now, I just prefer the taste and texture of frozen!

So that’s what this raw vegan’s been eating lately! I’ll be back with a post on Friday with some of my current raw food staples and how anyone can incorporate more raw foods into their diet…even omnivores!

What are some of your favorite veggies?

What I’m Loving Wednesday: Part 1

Thanks for all the advice, support and helpful words on my last post! I always get a little anxious before posting my more open posts, especially regarding my eating disorder recovery, but then I’m always blown away (in a good way) by the responses I get. So thanks, as always!

Instead of doing WIAW this week (let’s be honest, I forget to take food pics, even though I’m not as busy anymore) I wanted to share some of the things I’ve been loving this week. Maybe this will become a regular kind of post, we’ll see!

Work-appropriate dresses

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I feel like I’ve been shopping sooooo much lately, and I kinda have, just to use up my Christmas/graduation $$$. It’s finally all gone after 4 shopping trips, and my latest one lat weekend gave me 3 new dresses I can add to my work wear. Yeah, so I’m not working just yet, but I want to be ready for when I do get my first job, and all of these dresses will look great on camera and off. Plus each of the dresses (1 from H&M, 2 from Forever 21) were inexpensive YET fairly well-made, so I’m hoping they’ll last a long time. I may not be able to wait til I’m working to wear them…I love them so much I want to wear them NOW!

Starbucks black iced coffee

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I don’t go to Starbucks as regularly as I did my last year and a half of college (2-3 times per month) but sometimes I still want to treat myself to some quality ‘bucks time. Last Friday was warm–60 degrees–and sunny, so it was the perfect time to grab my favorite drink, a black iced coffee. I know it’s so simple, and maybe boring, but it’s got a great flavor that’s even better with just a little stevia added. I love that I could drink an iced drink in January, when most of the country was dealing with sub-freezing temperatures and snow. It was good I got my iced coffee fix when I did, because it finally snowed on Monday…but I’m sure iced coffee weather will be back again in a week!

Someecards

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Someecards are the best, aren’t they? So accurate to life, and better than regular old cards. They just get my sarcastic sense of humor. The one above was taken from a Buzzfeed post my dad shared with me that was supposed to be the different U.S. states summed up in a postcard, and meant to be offensive. Sorry, but the Colorado one is pretty darn accurate but not that offensive. Whole Foods is one of the best stores ever–why wouldn’t a state want to be like Whole Foods? That’s actually something I’ll miss a lot about Colorado if I end up moving elsewhere for my first job–it has so many Whole Foods and health stores (still no Trader Joes til February though!)

Sunwarrior protein powder

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I’ve had Sunwarrior before a few times, but I wasn’t really a fan of how chalky and powdery it was. Until I tried the classic blend. This stuff is way creamier and tastes even better than the warrior blend. The vanilla is so rich and creamy it’s almost hard to believe it’s a raw vegan protein powder. I’ve been loving a scoop of it for breakfast (16 grams of protein!) mixed with unsweetened almond milk and a little coconut flour and topped with fresh fruit.

Plaids+leggings

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I love my dresses and skirts, but sometimes I want to dress a little more casually. Black leggings (from American Eagle in the picture) look sleek and chic while still being comfy and they pair well with buffalo plaid shirts. I wore this on a day I was just hanging around the house doing laundry and such but it would be just as cute for running errands or grabbing some Starbucks paired with black riding boots and an oversize tote bag!

What have you been loving this week?

WIAW: On Repeat

I’ve been eating a lot of the same things lately. That’s not to say I haven’t been trying new things/recipes, but I’ve been really feeling a few favorites this week, and I’ve been repeating them…a lot.

Banana softserves with various toppings.

Banana softserves with various toppings.

Breakfasts have been of the banana softserve variety for…ummmm…2 to 3 weeks now? Yep, this is one of the longer breakfast ruts, and I’m hoping it’ll last awhile. I love having something cold and fruity in the morning, and this fits the bill. Toppings are necessary, at least in my world, and generally homemade protein balls+homemade coconut butter lately.

Snackplates for snacks...and lunch. Full-size organic carrots, raw flax crackers, fresh pineapple+mango+golden raspberries, homemade PB&J bites, homemade guac from half an avocado.

Snack plates for snacks…and lunch. Full-size organic carrots, raw flax crackers, fresh pineapple+mango+golden raspberries, homemade PB&J bites, homemade guac from half an avocado.

Snack plates have just been super easy to throw together, and I’m loving them for lunch now too. Luckily, my snack plates have evolved from a lot of crackers and chips (I thought they were healthy because they were organic/vegan, but not so!) to mostly fresh fruits and veggies with a few ‘fun’ things that still have plenty of nutritional value. Take the flax crackers–packed with omega 3s, raw and made with lots of veggies. And the PB&J bites were a random thing I threw together in the food processor and basically made from dates, raisins and peanut flour. So good…too bad I ran out of peanut flour!

My mom's hibiscus plant is finally flowering!

My mom’s hibiscus plant is finally flowering!

As much as I loved our old house, I like our new yard because we’ve planted so many flowers, veggies and herbs. I love this hibiscus especially because it’s so tropical and smells amazing. And I’m excited because my Japanese eggplant is flowering, and my hot pepper plants are growing baby peppers!

Awkward OOTD. Only wearing glasses because my contacts bothered my eyes...stupid allergies.

Awkward OOTD. Only wearing glasses because my contacts bothered my eyes…stupid allergies.

I’m starting to feel okay with my body, at least some days. Yesterday was a bit hard, because I chose to wear a bodycon-style dress. I love it, and think it looks cute, but I always feel so self-conscious about how my stomach looks in it, especially after meals. I’ve gotta remind myself that everyone’s stomach expands after eating (duh!) and no one else notices or cares but me. Same with my arms. For some reason, they tend to be my most hated body part, and some days I think they look toned and lean, while others they look huge to me. Working through these feelings and telling myself they’re just temporary helps me avoid getting stuck in a bad body image rut.

Snack plate for snack too! Watermelon, Sunwarrior protein dip, raw zucchini with garlic gomasio (told ya I'm obsessed), raw maple walnuts, blueberries.

Snack plate for snack too! Watermelon, Sunwarrior protein dip, raw zucchini with garlic gomasio (told ya I’m obsessed), raw maple walnuts, blueberries.

Snack time snack plates are about the same as lunchtime ones, only with different veggies and fruit. I’ve been trying to get in veggies at lunch, snack and dinner and have been going strong with that for a couple of weeks. Gotta love fueling up with produce!

Raw vegan goat 'cheese'.

Raw vegan goat ‘cheese’.

I love making raw vegan cheeses. I was never a huge fan of cheese pre-veganism, but now I love homemade vegan cheeses.

Raw Goat Cheez (vegan, gluten free, raw, grain free)

1/2 cup raw cashews, soaked at least 1 hour (I recommend longer)

1-4 tbsp water (less for thicker cheez)

1/2 tsp olive oil (optional, adds Mediterranean flavor)

sea salt and black pepper, to taste

In a food processor, blend soaked and drained cashews until they begin to resemble cashew butter. Add in remaining ingredients until combined. Spoon into cheesecloth or coffee filter (this helps thicken and strain the cheez) and place in a small bowl in the fridge. Serve with flax crackers, veggies or on salads. Makes 1/4 cup.

Salads on salads on salads. Organic spinach base, organic chickpeas topped with nooch, homemade guac.

Salads on salads on salads. Organic spinach base, organic chickpeas topped with nooch, homemade guac.

I’ve been getting my daily dose of greens with dinner, in the form of salads. My greens of choice have been baby spinach and chopped romaine lettuce. I’ve been loving chickpeas on salads, guac and nooch (for taco salads), strawberries and balsamic, my raw goat cheez. Anything goes on my salads…well, almost.

Desserts have also been snackplate-y, but with more fruit. And chocolate.

Desserts have also been snackplate-y, but with more fruit. And chocolate.

I’ve either been doing Sunwarrior protein mixed with coconut water as a base for fruit+coconut butter, or mini snack plates with berries, raw cacao powder+coconut oil+a little raw local honey mixed to make a raw chocolate dip, dates and homemade protein bites. Half a Larabar with some fruit has been happening too. I haven’t been 100% raw every day, but I’m trying to stay high raw at every meal, while incorporating some non-raw sources of protein like beans. So far, it’s working for me and I like not having to be so strict with my macros. I feel like I’m eating healthier than ever, and as a result, my mindset around food and my body has been healthier as well.

 

What foods/meals have you been repeating lately?

Adventures in Raw: 80-10-10 or Gourmet?

I want to preface this post by saying I don’t believe there’s one right way of eating for everyone. Not only is it a matter of personal preference, but it’s also a matter of what works for YOU and your body and lifestyle. I do think that the SAD (standard American diet) way of eating isn’t good for anyone, but within the spectrum of healthy eating, there are millions of variations and one way doesn’t work for everyone.

If you do any research into the world of raw foodism, you’ll most likely stumble upon two different ways of thinking and eating. The most-discussed one is the 80-10-10 diet, which is based primarily on fresh fruits and vegetables, with the addition of some overt fats (things like avocados, coconut and raw nuts) very occasionally. The name ’80-10-10′ refers to the macro breakdown: 80% carbs, 10% protein, 10% fat. 80-10-10ers believe that it isn’t fruit or the sugars in them that make us fat, but the combination of sugars (primarily processed ones) and fats. They consume mostly fruit in order to get enough calories (and they generally recommend at least 2500 calories per day) and eat greens and other veggies to get more vitamins and nutrients.

An 80-10-10 approved mono meal of peaches.

An 80-10-10 approved mono meal of peaches.

On the other end of the raw spectrum is gourmet raw foodists. They also shun processed foods but focus their diets on raw, plant-based sources of fat–coconut, nuts and seeds, avocados. They generally get upwards of 50% fat in their diet, with relatively low carbs and moderate protein from the more protein-rich fat sources. They still eat plenty of fresh produce, but veggies and especially fruit are rarely the base of their diet.

Even though I’m not strictly 100% raw right now, I’ve still been considering both of these forms of raw foodism. Where do I fall, and which one is better? For me, I believe a balance between the two is optimal. I think fresh produce should be the base of everyone’s diet, but I’m not about to eat 15+ bananas in a day and nothing else. I also think greens are very healthful, but there’s honestly no point in eating them if they aren’t consumed with a fat. The nutrients found in fresh veggies can’t make it to the bloodstream as easily if they aren’t eaten with a fat–numerous articles and studies are coming out saying that having some fat with your salad is actually a good thing, and better than having a salad with fat-free dressing, for many reasons. I’m not a fan of most salad dressings from the store, but I love topping my salads with raw seeds or guacamole or a homemade cashew-based dressing. Am I freaking out because I’m eating more than 10% fat? Heck no! I definitely don’t want to go back to my eating disordered days where I was scared of fat. I’ve come to love my healthy plant-based sources of fat and I don’t feel guilty for enjoying these whole foods. However, I don’t plan on going to the other extreme and consuming most of my calories from fat–there is a limit to how beneficial fats can be and I wouldn’t want to crowd out other nutritious foods just to eat more fats.

I prefer more balanced macros, as seen in this banana softserve creation--still raw, but with protein (Sunwarrior) and fat (pumpkin seeds).

I prefer more balanced macros, as seen in this banana softserve creation–still raw, but with protein (Sunwarrior) and fat (pumpkin seeds).

I’m also probably eating more than 10% protein, from the nuts and seeds and Sunwarrior powder and sprouted legumes I eat, and that’s okay too! I don’t buy into the hype that we need so much protein (because we actually don’t), and 10% seems to be the magic number or at least the minimum for even active people, but I do like to have a little more than that to fuel my lifting workouts. Protein is in so many things, even vegetables, that it isn’t hard to hit 10-15% or more eating just plant-based sources.

A lot of things, especially eating, always seem to be so black-and-white, like one way is wrong and the other’s right, but it doesn’t have to be that way! You can eat a lot of fresh fruits and veggies and still enjoy plant-based fats and protein on a raw diet–it doesn’t have to be high carb low fat or high fat low carb. Moderation is always best, and when it comes to diets that are already pretty dang healthy as it is, there’s no need to nitpick over the logistics. Just eat whole foods from the earth, raw if you roll that way and don’t stress if it isn’t ‘perfect’.

What’s your take on the ongoing diet battles? 

WIAW: Food Fails & Fashion Talk

I like trying out new recipes, and just new things in general, but unfortunately, they don’t always work out in my favor. I bookmark recipes with high hopes that they’ll be amazing and sometimes they’re not but that’s okay! That’s why I like to throw some new things into the mix but keep some old favorites so I’m never totally disappointed.

Breakfast: cacao banana softserve with Sunwarrior, cacao and lucuma powders, topped with buckwheat rawnola and raw pumpkin seeds.

Breakfast: cacao banana softserve with Sunwarrior, cacao and lucuma powders, topped with buckwheat rawnola and raw pumpkin seeds.

This isn’t really a fail, but more like a weird thing I’ve been doing lately. I used to be able to blend my banana softserve with just bananas, and it would turn out smooth and creamy every time. Now that I’ve been doing add-ins everyday, I’ve needed to add in a splash of coconut milk to get things moving. Not necessarily a bad thing, but sometimes the softserve turns out more like a thick soup than ice cream. Trial and error!

Lunch: raw taco salad. Base of romaine, dressed with lime juice and cracked pepper, topped with homemade guac, homemade sprouted and dehydrated corn chips. Side of canary melon and water.

Lunch: raw taco salad. Base of romaine, dressed with lime juice and cracked pepper, topped with homemade guac, homemade sprouted and dehydrated corn chips. Side of canary melon and water.

I’ve been trying to perfect the homemade salad dressing. I love cashew based dressings, but they are sometimes chunkier than I’d like them to be. I just can’t get the smooth consistency down, even though I soak the raw cashews beforehand. At least they taste good, right?

Raw snackplate: homemade buckwheat rawnola in coconut milk, half a chocolate coconut Kit's Organic bar, frozen watermelon. carrot, flax crackers, Thai coconut curry cashews.

Raw snackplate: homemade buckwheat rawnola in coconut milk, half a chocolate coconut Kit’s Organic bar, frozen watermelon. carrot, flax crackers, Thai coconut curry cashews.

Snack plates are never a fail! You just can’t go wrong combining different tastes, textures and macros all in one plate. Like I’ve said before, I’m indecisive when it comes to snacks, and I like having a little bit of everything.

Dinner:: raw teriyaki portobello burger (marinated in coconut aminos+liquid smoke and prepped in dehydrator for 30 minutes) on romaine 'bun' topped with homemade cashew pumpkin seed 'pesto' and fresh pineapple.

Dinner:: raw teriyaki portobello burger (marinated in coconut aminos+liquid smoke and prepped in dehydrator for 30 minutes) on romaine ‘bun’ topped with homemade cashew pumpkin seed ‘pesto’ and fresh pineapple.

I had high hopes for my first raw veggie burger, but sadly it wasn’t that great. I think I just don’t like the consistency of portobello mushrooms if they aren’t cooked well enough or at least drained of their excess water. I found a few recipes for raw portobello burgers but they all called for the portobello to be in the dehydrator for at least an hour. I was running short on time and wanted to eat NOW so I set it in there for only half and hour and it wasn’t so tasty. The toppings definitely made up for it though! I’ll definitely try it again when I have more time to let it sit in the dehydrator.

Dessert: chocolate Sunwarrior protein 'pudding' topped with cacao+coconut oil 'magic shell', raspberries and coconut flakes.

Dessert: chocolate Sunwarrior protein ‘pudding’ topped with cacao+coconut oil ‘magic shell’, raspberries and coconut flakes.

The only fail about this was that I ran out of Sunwarrior a week or so ago and had to wait for my order to come in from Amazon before I could start whipping up raw protein-packed desserts. I used to like the Garden of Life RAW protein powders but they’re really chalky and only taste ok in some things, like banana softserve. Lesson learned: Sunwarrior is the best raw protein powder I’ve found so far!

The BEST raw chocolate I've found!

The BEST raw chocolate I’ve found!

I raved about this bar on Instagram the other day. Such a delicious raw treat, but at $5 per bar (and these bars are about half the size of a normal chocolate bar), it’s a once-a-week purchase that I make last for a whole week. I could easily demolish the whole small bar in one day, but that would be a total wallet fail. Maybe I’ll try to make a version of it at home with the lucuma powder I have, coconut oil, cacao and dates. I gotta say though, as much as I like making things from scratch, some things are better storebought. Like this chocolate. And the Living Intentions raw flavored nut mixes I love.

OOTD June 25: black studded tank (Forever 21), light pink high-waisted shorts (Abercrombie & Fitch), unpictured pink heart pendant and white rose ring (F21), white watch (American Eagle), black sparkly flats (Target).

OOTD June 25: black studded tank (Forever 21), light pink high-waisted shorts (Abercrombie & Fitch), unpictured pink heart pendant and white rose ring (F21), white watch (American Eagle), black sparkly flats (Target).

I feel like my style is really evolving lately, and I like it. Both the tank and shorts are recent purchases (bought within the last 3 months) and prior to this year, I would have never bought either. The tank is the first black thing I’ve ever owned as casual wear and though I’m still not a huge fan of black, I think it works well in small doses and paired with pink or white/black patterned things. The shorts are high-waisted, which I never thought I could pull off–they generally work well on curvier girls and I am…not curvy. They may not be as fitted as they’re supposed to be but I really like them and I think they look great with tucked in shirts or cropped tops.

As I’m getting closer to college graduation, I’m reevaluating my closet. As much as I still like most of it (and the rest I gave away to charity–one good thing that came out of the fires was that I was able to donate some of my summer clothes to fire victims!), some of it screams high school, or at least college. I may or may not donate those things, but I know that they’ll probably be more casual and weekend wear for me. I would like to focus on building a more adult casual wardrobe, but especially focus on finding career wear. I have a few things that I got last year when I started with the campus TV station that are definitely work-appropriate, but I need a LOT more (or maybe just want a lot more…). Before this year, I didn’t have a need for a ton of dressy clothes, and while I never wore the typical college kid yoga pants and sweatshirts, my school clothes are a bit too trendy for the workplace. On-air dress code is generally business casual to business (blazers with pencil skirts, solid sheath dresses, etc.) and I’ve never really had a need for those clothes before, so it’ll definitely be a learning experience for me. Luckily, I don’t mind dressing up as long as I can make my outfits fun with a pop of color and such, so I’m excited for what’s ahead fashion-wise.

Do you ever have food or recipe ‘fails’? If you have a job, what’s your dress code? 

Adventures in Raw: Products I Love

As I’ve been transitioning into and experimenting with a raw foods based diet, I’ve been discovering new products I never knew existed even when I became vegan almost 2 years ago. I’m even finding new-to-me fruits and veggies at the store and it’s making me realize that veganism and even raw foodism isn’t limiting at all–there are millions of possibilities when it comes to food, without relying on animal products.

I’m definitely not a LFRV, so I still include some raw fat and protein sources and I want to share some of those here, as well as produce and seasonings I’ve found to be helpful in transitioning to raw.

Fats

  • Avocados: I can’t believe I used to only eat these in guacamole! Fresh-made guac is still a favorite of mine (my recipe: 1 avocado, juice of half a lime, sprinkle of sea salt, half of a chopped jalapeno, optional cilantro) but I also love taking half of an avocado and drizzling it with raw honey, cinnamon and sea salt. I also want to try out Veggie Nook’s raw coconut-crusted avocado ‘fries’! Avocado is a concentrated source of unsaturated fats, and when added to a salad, can boost the absorption of lycopene and beta-carotene. Even though LFRVs eat overt fats (like avocadoes) rarely, I try to eat a fat or fat-based raw dressing with my salads to boost the vitamin absorption.
  • Cashews: Cashews, though labeled raw, are never truly raw because raw cashews can be poisonous, but I always buy my cashews with the raw label because they are less processed and closer to being raw. Cashews are lower in fat than most nuts, but still provide plenty of monounsaturated fats, and add a creamy texture to raw desserts and dressings. I soak them before using them, and then blend them to make raw cheesecakes or raw dressings and sauces.
Raw key lime cheesecake with a soaked cashews base.

Raw key lime cheesecake with a soaked cashews base.

  • Almonds: Almonds are also a good source of heart-healthy fats, but they also provide trace minerals such as manganese and copper, which are beneficial to a raw diet. They’re also a great source of plant-based protein. I use them in making raw brownies, raw granola and raw almond butter.
  • Coconut: Possibly my favorite raw source of fat, other than cashews. I used to be scared of coconut’s high concentration of saturated fats, but the fat in coconuts is a lot different than animal fats. It’s also much healthier than vegetable-based oils like canola and soy and is very versatile. I use coconut oil in some raw desserts and it makes a quick dressing, coconut butter is great with dates and other fruit, coconut flour is high in fiber and makes a good thickener in smoothies and coconut flakes are amazing for raw coconut bacon!
  • Flax crackers: These are a really great alternative to wheat-based crackers and since they come in a variety of flavors (plus you can make them at home with a dehydrator or oven turned low), they can be paired with almost any dip or sauce. I love the Food on Purpose brand sold at Whole Foods (they’re made in NM, so they may only be sold in nearby states) and the Flackers brand which are on Amazon. They’ve got way more fiber and protein than traditional crackers and are a good source of omega-3s.

Produce

  • Greens: Leafy greens should be an essential part of anyone’s diet, but especially a raw foodie’s. It’s great to get a variety of greens to load up on certain vitamins and minerals, but if you prefer some over others, that’s okay! I personally love spinach, romaine lettuce, kale and bok choy. They make great bases for salads and also work well in green smoothies blended with fruit.
  • Bananas: The staple of many raw foodies, these are often eaten in abundance on a raw food diet, but don’t have to be. They provide a lot of potassium and a feeling of fullness, which helps on a lower fat raw diet where you don’t have many fats to fill you up. I prefer freezing my bananas and then blending them into banana ‘ice cream’.
cacao banana softserve with raw mocha brownie bites and coconut flakes

Cacao banana ‘ice cream’ (made with frozen banana, cacao powder, lucuma powder, 1/2 packet raw vanilla protein powder) topped with homemade mocha raw brownie bites and coconut flakes.

  • Berries: These are the superfoods of the fruit world, and for good reason! Blueberries are especially full of antioxidants and having anti-aging benefits, raspberries are very high in fiber, strawberries provide 150% DV for vitamin C and blackberries are high in folic acid and manganese. Other berries, like acai and goji, are also nutritional powerhouses and generally come in powdered or dried form, but all berries are amazing little fruits!
  • Zucchini: Zucchini has a lot of uses in the raw food world, from ‘noodles’ to hummus. I’ve even made a raw cheesecake with zucchini in it (recipe below–and trust me, you couldn’t taste it). Its neutral flavor lends itself to working well in many dishes, and it pairs well with bolder flavors.
  • Kelp: Kelp and other sea veggies are usually a hidden treasure of Asian cuisine that many raw foodists rely on to get enough trace minerals. Kelp in particular is a great source of iodine, and since many health-conscious people choose sea salts over table salt, they may be missing out on iodine without sea veggies in their diet. Kelp flakes are a great way to season without using salt, and kelp noodles are a rice-noodle like substitute that I personally love!
Raw kelp noodle pad Thai at Tasty Harmony.

Raw kelp noodle pad Thai at Tasty Harmony.

Protein

  • Sunwarrior (warrior blend) protein powder: Raw vegan protein powder isn’t just a dream–it’s a reality with Sunwarrior’s warrior blend. Their protein blend is made up of raw pea, hemp and cranberry proteins (so it’s grain free too!) and is sweetened only with stevia, making it a lot healthier than a lot of other protein powders out there. I love that one scoop is just 80 calories but provides 15 grams of protein, which really boosts my protein intake on raw days. It’s a bit high in sodium but that comes from some sea salt and the raw proteins. I prefer the chocolate flavor and love it in smoothies, chia puddings and blended with frozen bananas for a higher protein raw ice cream.
  • Sprouted beans and lentils: On a truly raw, 80-10-10 style vegan diet, protein is only consumed through fruits and greens, but a lot of raw vegans and other vegans like to sprout legumes to make them easier to digest. I have yet to sprout my own beans, but I really want to make some sprouted lentil burgers soon!
  • Sprouted quinoa/buckwheat/wild rice: These pseudograins are way more nutrient packed than wheat, and provide more protein than many other gluten free grains. They’re all technically seeds, making them okay for a grain free diet and when sprouted, are even easier to digest. I like sprouted quinoa for salads, and I usually soak raw buckwheat groats before I make them into granola in the dehydrator.

And now onto the raw cheesecake recipe! I don’t have a picture for it right now, but mine looks a lot like this picture I found on Tastespace. I’ve already made a raw key lime pie cheesecake and I wanted to do a take on a classic chocolate cheesecake, but with a nutrient boost from the zucchini. It adds no flavor but a great creamy texture and secret nutrition!

Raw chocolate cheesecake from Tastespace.

Raw chocolate cheesecake ,photo from Tastespace. (my own recipe)

Raw Chocolate Cheesecake (vegan, gluten free, raw, grain free)

1 cup almonds (can sub walnuts)

drizzle coconut oil

2 tbsp +4 tbsp raw cacao or carob powder

1/4 cup raisins

1 cup raw cashews, soaked for at least 2 hours

3 tbsp maple syrup (can sub coconut nectar for truly raw version)

1/2 small zucchini, chopped

sea salt, to taste

In a food processor or high powered blender, process almonds until crumbly. Add in coconut oil, 2 tbsp cacao powder and raisins until mixture forms a sticky ball. You may need to add a bit (up to 2 tbsp) water or additional raisins. Place this crust mixture into a lined 8″ cake pan and set in freezer for at least 10 minutes. Meanwhile, blend cashews, maple syrup, zucchini, 4 tbsp cacao powder and sea salt in food processor. Blend or process until as smooth as possible.  Add additional sweetener or cacao as desired. Pour cheesecake mixture onto crust and return to freezer for a few hours or overnight. Remove from freezer for a few minutes before serving and top with fresh berries. Makes 8 small slices. 

What are your favorite sources of raw fats, produce and protein?