A meal that takes less than 5 minutes!
Simply mix a huge bowl of salad. Use whatever ingredients you want! Easy minute salad is all I had time for last night.
Place some on a nori sheet.
Happy Healthy Tummy!
A meal that takes less than 5 minutes!
Simply mix a huge bowl of salad. Use whatever ingredients you want! Easy minute salad is all I had time for last night.
Place some on a nori sheet.
Happy Healthy Tummy!
My thoughts to:
Vegan Mamas out there: Are your Vegan Babies Healthy? Would love to hear from you!!!
NOTE: My Twitter is @! Also, our family members are ranked rowers (NOT national rowers… wish we were though)! :)
My Vegan Homeschool buddy, Bonnie, finally succeeded in getting her Omnivore Hubby, Crosby, to go on a Raw Vegan Diet for a week. Together, they lost almost 10 pounds. Bonnie discovered more energy and Crosby discovered he could actually enjoy Raw Vegan foods.
Q: Why did you and hubby decide to go raw? How did you convince your hubby to do it with you?
B – I am Vegan. I want to drop a few pounds and thought I would with a raw diet. I also think it is the most healthy way to eat.
C- Just to see if it would make me feel better. I have ulcerative colitis and wondered if a raw diet would improve my condition.
Q: For how long did you eat just raw foods?
B- 100% for 7 days. Now probably 90%
C- 100% for 6 days. Now 10%
Q: How did you feel?
B – I feel better after having lost a few pounds. I always have more energy when I am on a raw diet. I don’t get that afternoon slump and sleep better at night.
C – I was tired the first 4 days, then I felt the way I normally feel.
Q: What was the best day?
B – I didn’t really have a best day.
C – The best day was when I no longer felt hungry. Probably day 3.
Q: What was the worst day?
B – I didn’t have a worst day.
C – Day 2. I was hungry and tired.
Q: What did you crave that was raw during the whole process?
B – I really enjoyed bananas and dates.
C – Avocados and nuts.
Q: What did you crave that was not raw during the whole process?
B – I didn’t have any cravings.
C – Meat.
Q: What was the best meal? Worst?
B – Collard rolls with sunflower seed pate were great. A beet salad that I made with cumin was not so good.
C – Avocado, tomato and basil plate with Italian dressing. I liked them all.
Q: Any side effects of this raw week?
B – I lost 4 lbs and had more energy.
C – I lost 5 lbs.
Q: Would you do it again?
B – I would like to eat that way all the time. Its is just hard to find time to prepare both kinds of food (cooked and raw) every day.
C – Probably not 100% raw, but maybe more raw dishes during the week.
Q: What was the first thing you ate after the whole week?
B – Some stir fried vegies and rice.
C – A Chick-Fil-A sandwich. A real hot-dog the next day.
Q: What was the hardest part of the process?
B – Making a lot of different dished to keep Crosby from getting tired of the food.
C – I did not feel satiated. I never felt satisfied even if I wasn’t hungry.
Q: What was the most surprising part of the process?
B – I was surprised that I had so much energy and that I was not hungry.
C – I wasn’t hungry.
Q: How are you changed?
B – I think it will be easier to add more raw meals into our weeknow that Crosby has tried to eat this way.
C – I am more open to eating raw.
Q: What was the nastiest thing someone had said about your week?
B – Not really nasty, but it annoys me when people try to tell me I’m not getting enough protein.
C – No one was nasty, but I did get some razzing about not eating meat.
Q: How has this experience changed your relationship with food, your family, or everyday diet?
B – It made me realize that I enjoy eating simple salads and fruit more than more complicated dishes.
C – There are some really tasty raw dishes that are fun to eat. My brother encouraged me to change my diet if I thought there were benefits to my health. I appreciated his concern for my health.
Both Bonnie and Crosby’s efforts are inspiring: Bonnie, for preparing amazing Raw Vegan dishes for a whole week, and Crosby, who was open to eating RAW for a week. Kudos to both of them!
Ataulfo Mangoes are now in season and Whole Foods is giving one of my readers a $75 Gift Card!*
Do you ever crave for Thai Sweet Sticky Rice with Mango? Well… I do! This is so easy and simple to prepare, I wish I had done it sooner. I love this as a dessert and even as a breakfast pudding.
Mix together in a bowl and set aside overnight:
pinch of sea salt
1/2 cup raw local honey
1 cup chia seeds
3 cups fresh coconut milk (about 2 Thai coconuts: open and place white meat and coconut water in the high speed blender and puree)
The next day, top the pudding with mangoes and sprinkle on some sesame seeds. If you want, you can drizzle some sauce on top (freshly made coconut milk mixed with more raw local honey).
*To join the Whole Foods Giveaway, just comment below with your fave mango recipe and we will choose the winner noon, 15th April 2014. Whole Foods will email you the $75 Gift Card! Good luck! And enjoy other ways to eat mangoes!
When I asked my son what he wanted for breakfast, he smiled at me and hugged me tightly, “Cupcakes!”
Really? Hmmmmpf! Let’s just say I made an extra effort to be sure he enjoyed his healthy meals today.
For breakfast, we had our favorite Green Sundae. It is always a big hit! Instead of oranges, bananas and avocado, today I substituted pears for oranges. Delicious. My hubby actually prefers it with pears.
For a snack, I made Palitaw, which I grew up eating for ‘merienda’ (snack time). It’s quick and easy to make.
1. Boil water.
2. Make a thick batter of Sweet Rice Flour and water. Make sure the batter is thick enough so you are able to form small balls and then flatten them in your hands to resemble pancakes. The batter is not as sticky when your hands are a little damp with cold water.
3. Carefully drop the cakes in boiling water.
4. When the cakes resurface and float, they are done.
5. Carefully lift the cakes out of the water and place on a plate. Sprinkle with equal parts Sucanat (dehydrated cane sugar) and coconut (I used raw dehydrated coconut, but freshly grated mature coconut is traditionally used). You can also add a little mixture of sesame seeds and salt.
My son ate two pieces and exclaimed, “Mama! This is the best!”
I guess he didn’t miss his cupcake.
My son calls this the Yummiest Raw Coconut Milk Ever! Not only is it yummy, it is also very easy to make. You only need three ingredients: young Thai Coconut, Vanilla Extract and Raw Honey.
Puree all together:
In a small tub, mix together:
Peggy’s book Must Have Been Something I Ate also contains other very easy and simple homemade beauty products, suck as natural skin exfoliators, toners, lip balm, lip gloss, body moisturizer, cellulite treatment, acne zapper, age-spot remover, teeth whitener and breath freshener.
My first taste of Raw Vegan Cheesecake was during a private ‘un-cooking’ lesson with Sharon Wright. I was surprised at how the cashew, lemon and honey together tasted like pure cream and how it just melted in my mouth. It was her Cheesecake that got me HOOKED on RAW desserts! I would order meals and juices from her once in a while too. Fast forward a few years later, Sharon now runs her own Raw Vegan Restaurant called Good Life Cafe in West Columbia, South Carolina.
For Mother’s Day, my dear husband and son treated me to Brunch at Good Life Cafe. I knew they were both making a big effort to go because
1. my husband is a cheapskate and I could hear his head figuring out how much that Raw Vegan meal would cost him even before we stepped into the restaurant, and
2. my son tends to get some kind of nut allergy at most raw vegan restaurants. Sharon’s food has never given him problems before because she was always careful preparing his food… but one never knows how careful other chefs/cooks are in a bigger operation.
The minute we walked into the restaurant, we were amazed at how many people were dining there. At around 1pm, the 3 of us were able to sit at the last free table. Moments later, 2 groups of people came in and they had to wait at least 10 minutes to sit down. The waitstaff were very busy, but after ordering, the food came out very quickly. Looking for fast food? This is it!
Here’s what we ordered:
I had a great time at my own Mother’s Day brunch. Besides my hubby cringing at the $93 bill for 3, we were satisfied overall with our meal and the service: I didn’t have to slave away to make our meal myself, the dishes were tasty, my boys were full, plus my son didn’t vomit everywhere (always a good sign that the chefs are clean and conscious about cross contamination).
What’s more, Sharon dreams of expanding nationwide! Watch out! You may see her Raw Vegan products at your own local health food store within a year! Local peeps – she’ll be selling at Earth Fare soon and opening up another shop in downtown Columbia soon!
If you loved the Strawberry Ginger Lemonade I posted a few days ago and you love pineapples, then this will be a hit at your house too! Puree in a high speed blender till smooth:
1 – 1 1/2 tspns grated ginger (we prefer more ginger for this compared to the strawberry version)
zest from 2 lemons
juice from 2 lemons
1/2 cup raw local honey or your choice of sweetener (we found that this drink usually requires a little more sugar than the 1/3 cup in the strawberry version)
2 cups fresh pineapple
3 cup water (or a mix of ice and water)
Slice some pineapples to garnish. Yummy! By the way, if you have some leftovers, these are great for popsicles too!
Well, I tried the Anti-Aging Cream a few years ago and didn’t like it. It just didn’t work for me then. But my friend Cayce recently reminded me of Raw Food Advocate, Tonya Zavasta’s, Beautiful on Raw Products after she tried the Multi-Herbal Green Clay Mask. Cayce said she absolutely loved it.
So, I decided to give it another try recently and was really surprised because it works! Apparently, just this year, Tonya tripled the amount of sea buckthorn fruit extract in her cream… and it has made a big difference! My skin feels wonderfully hydrated during the day and night. In fact, in my vain search for Vegan cosmetics, I think among the moisturizers, Your Right to Be Beautiful Facial Cream has given me the best results so far in hydrating my skin and for lessening my wrinkles. Yes, in my opinion, even better than Acure’s moisturizers!
I also decided to try the Volumizing Shampoo and was surprised again by Tonya’s products. The shampoo lathers very well. Although every time I use it I feel like the suds are stripping my hair of its natural oils as I rinse, but my hair is always easy to comb afterwards and as it dries, I find my hair just ‘falls’ well. I’m wearing my hair down again without doing anything to it. My son, who has had a fetish for his Mama’s hair since he was born, exclaimed as soon as he touched my dry hair after I used this shampoo, “Mama! You’ve never had softer hair! It’s like baby hair!” And this is true, I haven’t had softer hair since using ‘healthier’ shampoos.
I am truly surprised by the quality of Tonya’s cream and shampoo! To me, her website seems a little dull and old compared to the more updated websites of Acure, Suki or even 100% Pure. The packaging of the Your Right To Be Beautiful products also looks cheaper. The woman I was e-mailing at her company didn’t know how to entertain the idea of sending me samples to review. She didn’t. And in fact, she stopped responding to me, so I had to buy the cream and the shampoo for this review from my health food store. Judging from the website and my communication with its representative, this company does not seem like it would have quality products… but they do! The cream and shampoo are definitely worth a try!
Now I want to get her facial brush and start dry brushing my face!
Did it pass my cosmetics criteria? Absolutely!
1. smell – I love the smell of the cream. It smells luxurious. I’m not crazy about the Lotus Flower smell of the shampoo, but it smells… ‘clean’.
2. sensitivities – none. It says it is safe for very sensitive skin.
3. taste – no adverse taste when I drink water right after the application of the cream.
4. moisturize – Yes it does (cream and shampoo)!
5. everyday comfort – Yes. An all-in-one cream that works is a wonderful product for a busy Mama who just wants results with minimal work. As for the shampoo, it softens and at the same time adds volume to my thin and fine hair!
6. lasting effect – According to the website: “Your Right to Be Beautiful Facial Cream contains sea buckthorn oil, known for its amazing nourishing, regenerative and restorative actions. Coconut oil, aloe vera leaf extract and avocado oil add soothing and anti-inflammatory properties. Mango seed butter helps to protect your skin from dryness. The cream is suitable for every skin type, including sensitive skin and can be used as a daily moisturizer or as an enriching night cream. You can apply the cream under makeup foundation or as a soothing aftershave.” As for the Volumizing Shampoo, “You’ll notice my shampoo and conditioner contain more ingredients than the average similar products. Why? Because I wanted these products to include everything known to deliver shine, volume, softness and manageability to hair while still being as pure and natural as humanly possible.”
7. eco-friendly – The ingredients are Vegan and a handful are Certified Organic. Not exactly completely RAW like Bee Yummy’s products, but, as a Raw Foodie, Tonya says she keeps the quality of her beauty products as high as she can too. She sources the best ingredients that she can for the products that she personally uses and sells.
We got to our local health food shop just in time the other day to buy the last 5 ears of local and organic sweet corn. We were excited because we love our Avocado, Corn and Tomato Salad! We enjoy the salad plain, or in lettuce as wraps… or even in a half-raw/half-cooked meal. Today, we enjoyed them over Mashed White Kidney Beans. Yummy!
For Mashed White Kidney Beans (the easy for Mama way):
1. Soak 3 cups of white kidney beans in water overnight.
2. Drain and rinse the beans the next morning.
3. Place in slow cooker on high until soft (usually around 9 hours).
5. Heat a pot and add 1/2 cup of water.
6. Sweat 1 chopped sweet onion in the water until softened.
7. Add 2 tsp ground cumin.
8. Add all the cooked beans and mash.
9. Season with some sea salt and your choice of herbs.
1. Place some mashed beans on a plate.
2. Top with Avocado, Corn and Tomato Salad.
3. Garnish with cilantro or a flax seed cracker.
Are you looking for RAW facial products? I have tried Alkaitis day and night creams before. Although I loved them, they left my face feeling greasy and sticky all the time. The fragrance was also pretty overpowering. Applying make-up, which I seldom do, was a little difficult on a sticky face too.
After asking around for Vegan product recommendations for my face, nobody recommended Bee Yummy. Maybe because their products are not fully Vegan. Although they are RAW FOOD products, honey, bee pollen, proplis and Royal Jelly are their primary ingredients. Many Raw Vegans like me, who consume raw honey, would use them. I stumbled upon them through my own research and I wondered how well they would work on my face. live live organic accommodated my curiosity and sent me 2 sets of samples: 1 for me and 1 for one of my lucky readers!
Bee Yummy Eye & Lip Cream is simply Olive Oil, Beeswax and Balsam Fir Needles. It is a solid, but you can melt a little at a time when you apply it on your skin. I had come back from a trip to Colorado, where it was dry and cold. My lips were a little chapped – and after only a day of application, this made my lips feel soft and smooth. I tried to use it on my eyes, but found it a little difficult (I am used to dabbing eye cream, not applying some with so much pressure that it stretches my skin) and time consuming to melt and apply around my eye area.
Bee Yummy Face Lift is simply Wildflower Honey & Honey Cappings, Kombucha Mushroom, Royal Jelly and Pure Water. I used it twice in the past 2 weeks as a mask for 30 minutes (though they suggest using it throughout the night too) and I loved the feeling! On my search for more products that work, I recently tried one mask that was so tight it felt like my skin was going to crack. Bee Yummy Face Lift was not like this at all. It made my skin feel moisturized and firm without being too tight at all. In fact, it will be the mask I use from now on! Although I still want to try some DIY Superfood Facemasks… when I have some extra ingredients and time on my hands that is!
Bee Yummy Skinfood is simply Wildflower Honey & Honey Cappings, Bee Pollen, St. John’s Wort Flowers, Propolis, Royal Jelly, Balsam Fir Needles and Pure Water. I haven’t had a chance to try this product myself at all because I gave my sample to my son. He ate something he was allergic to 2 weeks ago and broke out with eczema on his face. I usually use coconut oil or shea butter to help reduce it and more high-raw Vegan foods in his diet to help cleanse his system. This time, I wanted to try Skinfood instead of the coconut or shea butters. Well… after seeing how fast my son’s eczema disappeared after using Bee Yummy Skinfood, I went ahead and bought my son a 2oz bottle to keep in his drawer. I wish I had some photos but I frankly didn’t think his skin would be better so quickly and I lost the opportunity. Another good thing about Skinfood is that a small amount goes a long way too.
Any of you want a sample? Please simply comment here and the winner will be announced on Earth Day!
1. smell – who doesn’t love the smell of honey?
2. sensitivities – my son is allergic to so many sweeteners. The only sweetener that his body is truly fine with is honey. Needless to say, we don’t have honey allergies at our house. We love raw honey.
3. taste – you can EAT all of Bee Yummy products.
4. moisturize – I love the Face Lift! It is now my preferred face mask.
5. everyday comfort and 6. lasting effect – According to their website: “As a cosmetic cream Bee Yummy™ nourishes your skin with at least 27 minerals, 22 amino acids, 105 live enzymes & co-enzymes, hormones, antioxidants, bioflavonoids, and pigments. Another amazing, if not the main feature of Bee Yummy™ is it’s healing effect. It is excellent to help heal wide range of skin conditions: burns, sunburns, open wounds & cuts, pimples, blemishes, bed sores, stretch marks, chapping etc. We have reports from our clients that it has been very helpful for psoriasis, eczema, rosatia, poison ivy, and other conditions.”
7. eco-friendly – Vegans won’t like that honey is their primary ingredient, of course. According to their website, their “ingredients have been hand harvested in a small wilderness area with it’s own micro climate. Honey, Pollen, Propolis & Royal Jelly are made by the same colony of bees from a small apiary, which accounts for energetic harmony and synergy of our cream. Honey is collected from the wildflowers, is unfiltered (just dripped from the comb), and contains the cappings of the hive with their precious, mysterious substances. Pollen, depending on season, is from a mixture of Wild Dandelion, Wild Roses, Raspberries, Asparagus, Goldenrod, Wild Apples, and Cherry Tree blossoms. Propolis is of the highest quality: only from Poplar and Fir trees. The flowers of St. Johnswort are picked by hand at noon, when the juices are drawn up from the roots, stems, and leaves into the flowers. Only select, young tips of Balsam Fir are used as a vitamin C source. No preservatives are needed because Honey, Propolis, and Balsam Fir are the nature’s best preservatives and antibiotics. Honey is the only food on earth that will keep forever, and so will our cream.”
Want to try them? Just leave a comment below and the winner of the sample set will be announced on Earth Day!
I took my Raw Green Gazpacho to our homeschool coop today and the kids kept asking “What’s that?!?” I was trying to explain to a 4 year old that like soap cleans something dirty, my green juice full of veggies cleans the insides of my body. She looked at me, wide-eyed and disbelief, “You clean your body with veggies???” Yes, I do!
I have been participating in CleanseAmerica’s 10-day cleanse since Monday. I have been craving my thick and creamy Coconut Gazpacho full of umami-ness – but decided I wanted something greener and much less fattening. So, today, I created this Raw Green Gazpacho that is perfect during a smoothie cleanse: full of green goodness and still reminiscent of Gazpacho flavors.
Puree all together in a high speed blender:
1 handful of cilantro leaves
2 handfuls of spinach leaves
2 cucumbers, peeled
2 pieces of celery
2 big tomatoes
1/2 lemon, juiced
sea salt, to taste (optional)
Because they are in season all year round in the tropics, I grew up eating plantains fried or baked or boiled or steamed almost daily. They were one of my fave foods. I was told not to eat them raw, but I couldn’t resist trying one as it ripened on my kitchen counter one day a few years ago. Now I love them RAW when they are all black, soft and super sweet. Sometimes, I can’t wait and eat them when they are a little soft, but still quite yellow (like in the photo above). For breakfast, I love them with a little raw almond butter and raw honey or with cayenne spices. For lunch, I like to eat them plain with a huge salad to bulk up my meal when I am really hungry. Sometimes, we love them in smoothies because they create really lovely creamy drinks. For days when you are really hungry, these smoothies have a heavier creaminess than regular bananas. Plantains are an excellent source of potassium, magnesium and vitamins B6 and C.
Today, my whole family enjoyed a Strawberry Plantain Green Smoothie. For me, the fewer ingredients, the better. I like keeping things simple. I used to add dates when my family was transitioning to a more raw food diet, but we find dates in green smoothies too sweet now. We prefer them a little plainer these days – so we can really taste the ingredients in the smoothie. I also used to add only 4 cups of greens, but now we prefer 6 cups or more. But feel free to experiment with other veggies and fruits and add your fave raw ingredients too like nuts and/seeds. Here’s my basic recipe.
Blend all in a high speed blender:
2 really ripe, soft and black plantains, peeled
1 cup freshly squeezed orange juice
1 cup water
1 pint of strawberries or fruits in season
6 cups of greens, or more
What’s better than seeing my family truly enjoy something I made from scratch in my own kitchen and with my own hands? For me, it’s when they enjoy something that tastes like I slaved over it, but it actually only took a few minutes and consisted of only a few ingredients. Not only does that mean I get to spend more time with my family… but I also have a fantastic recipe. This is definitely a keeper. And guess what, you only need 3 ingredients: 1 ripe pineapple and 2 young coconuts! How can you beat that!
Simply place the pineapple chunks, the coconut water and the coconut meat in a high speed blender and puree away. This is heavenly especially after a day at the beach!
It feels like Summer outside. And Summer reminds me of cool cucumbers. I love cucumbers because when you juice them, you get A LOT of juice! I spend less time juicing when I use cucumbers!
We have lately loved this mix of juices, after drinking it on our recent travels. This is easily my son’s favorite drink these days, although it is best in Summer or Autumn when 2 out of 3 ingredients are in season. Very simply, you need:
As my sous-chef, I think my son purposely miscounted the dates and added 1 more to our mixture. It was a little sweet for me and my husband, but my son was in dessert heaven. The recipe is reprinted here with the kind permission of Christy Morgan, chef and author of Blissful Bites.
Blend until it becomes a paste:
12 dates, soaked for 2 hours and pitted, or ¾ cup maple syrup (we used wet dates, so we didn’t need to soak them)
Add and blend until smooth:
2 ripe avocados
1/3 cup raw cacao powder (we used raw carob powder)
1 tsp vanilla flavouring or 1 fresh vanilla bean
Serve in martini glasses with:
4 strawberries, sliced
Makes 2 – 3 servings.
This makes a delicious Mock Tuna Sushi. Chef Christy Morgan says the walnuts here replace the omega-3 of the salmon and the sea veggies give a hint of fish flavor. I loved the taste and texture with the seaweed and rice. The only thing I would change next time is that I would use cauliflower rice instead of the brown rice for a real RAW meal. The recipe is reprinted here with the kind permission of Christy Morgan, chef and author of Blissful Bites.
Blend in food processor until finely ground:
1 cup almonds, soaked 4 hours, drained and rinsed
½ cup walnuts, soaked 4 hours, drained and rinsed
Add the rest of the ingredients and blend until smooth:
2 carrots, grated
2 stalks celery, minced
1 lemon, juiced
1 lime, juiced
3 tbspns kelp granules
2 tbspns dulse flakes
2 tbspns nutritional yeast
2 tbspns dried parsley
1 tsp maple or brown rice syrup (I used raw honey because son has maple allergy, I am agave sensitive and we have never used brown rice syrup)
1 tsp coriander (ground)
3 tbspns tamari (I used Nama Shoyu)
¼ cup filtered water, as needed
Serve with crackers or bread or as a filling for veggie sushi rolls. Makes 6 – 8 servings.
One thing that I love about being a Mama in the Kitchen is being able to read cookbooks and recreate the recipes that have inspired me to take my nose out of the book and move about in the kitchen. I have enjoyed looking through Christy Morgan’s new book Blissful Bites. I love how mainstream Vegan Chefs are now embracing more and more RAW foods into their own diets and recipe books – even a Macrobiotic Vegan Chef like Christy (check out her website and her video… she’s adorable)! At least 10% of all recipes in Blissful Bites are RAW!
Unfortunately, the book was published before all the brown rice syrup hullabaloo, so it is an ingredient in many of her recipes (an option with maple syrup, which you can easily substitute).
– the recipes are divided according to season, with a special place for ‘anytime’ recipes. This is a time saver for busy Mamas who want to feed their families seasonally!
– the sample menus at the end of the book is helpful. It even includes ‘perfect no-oil potluck dishes’ and ‘food for kiddos’.
– labels for recipes include: RAW, GLUTEN-FREE, SOY-FREE, NO/LOW-OIL, and UNDER 45 MINUTES.
– all the recipes I have tested, both raw and cooked, taste wonderful!
If you are thinking of getting hold of the book, thought you’d like to have the full list of the RAW RECIPES first:Easy Guacamole Chilled Corn Bisque Heirloom Gazpacho Mango Pineapple Tropical Soup Pineapple Cucumber Gazpacho Raw Pear-Walnut Bisque Citrus Herb Cashew Crudites Spring Kale Salad with Sweet Miso Dressing Creamy Basil Dressing Avocado, Strawberry and Grape Tomato Slad Zucchini Pasta with Mint-Cashew Pesto Sauce Raw Pasta with Almond Sauce Cilantro-Lime Dressing Fall Harvest Fruit Salad Mac N Kale Salad Tropical Relish Mango Peach Salsa Heavenly Raw Chocolate Mousse (photo above) Strawberry Mint Limemade
There are other recipes that have not been labeled Raw, but are or can be tweaked easily for Raw Foodies, like Mock Tuna (photo above), Ginger-Miso Dressing (photo above), and Blueberry Hemp Drops.
We also tried the Azuki Beans with Squash and Chestnuts, which my son devoured.
…and live on the East Coast, then you are in luck! Her East Coast Book Tour just begun this March. You just missed her in Miami and Ft. Lauderdale, FL, but you still have lots of time to see her in Washington DC, New York, Boston, Portland, Maine, New Jersey, Philadelphia. In April, she will be in Austin and Fort Worth, Texas.
In the last 6 months alone, it seems like my family and I have traveled non-stop to be with friends and extended family. These days, I feel like I am a bit of a pro when traveling with and dining out with loved ones who happen to be non-Raw Omnivores.
I wish I could tell you we did wonderfully: I ate 100% Raw Vegan Foods and my family kept up their 50% Raw Vegan diet. But we did not.
What we did a lot of instead was, what I call, nutritional compromising. Why? Well, believe it or not, for harmony’s sake. We love our friends and family dearly and being together with them means a lot to us. We didn’t want to alienate anyone… or ourselves.
I cannot say I was very much OK with all the nutritional compromising in the past few months… but I met Perry the other day who made me feel a whole lot better. He sold me a bottle of E3Live. I asked him if he was Raw Vegan. He said he used to be. “Why?” I asked. He said, his mother had cancer when he was growing up and foods were designated as BAD or GOOD, ALLOWED or NOT ALLOWED. So Young Perry rebelled. He would go behind his mother’s back, steal her money and buy the foods that were verboten at their house. Needless to say, he thought it was a good idea that I allow my son some slack.
1. I always pack my family’s meals for road trips and national/international flights. Unfortunately, the food lasts only about 8 hours and after that we have to make do with what we are given or find at the other end of our trip.
2. On planes, we request either the Raw (not always available and this tends to be fruit or cut carrot and celery sticks) or Vegan (although some are cooked with many processed Vegan ingredients) options for flights.
3. Clearly, our family’s highly raw/unprocessed Vegan diet tends to go down the drain pretty much from the get-go.
4. We want to spend time and create strong bonds with our extended family and friends while traveling/visiting with them.
5. But, this means mealtimes more often than not emphasize non-raw and non-vegan foods.
6. We tend to eat out at mainstream restaurants a whole lot while traveling with others.
7. We have lengthy and careful discussions with servers about our family’s food preferences and allergies before ordering. It seems to us that waiters, on the whole, are not trained well on matters relating to Veganism or food allergies. Neither are they made aware of the repercussions of food allergies. Sometimes, the problem may be that they don’t properly convey diner’s requests to chefs in their kitchens. So, we like to take our time in our communication with them.
8. Raw Vegans are not the best for diners with nut and maple/agave allergies. After talking very carefully to servers about our son’s allergies, my son has had very bad vomiting spells after eating/drinking something at Cafe Gratitude in San Francisco and Quintessence in NYC. Needless to say, we are not going back to these 2 places to eat. I can, however, recommend The Farm in the Philippines, Good Life Café in South Carolina and Pure Food and Wine in NYC.
9. We tend to eat what our host provides. “When in Rome, do as the Roman’s do!” Right? As guests, we are really at the mercy of our host, especially when they want to treat us all the time and/or we are in a foreign country.
10. I have discovered that food allergies are difficult for others to understand.
11. The concept of Raw Vegan foods are even harder for many to grasp. I have had, many a time, cheese and bread on my “all Raw Vegan” salad or been offered regular hummus with cooked chickpeas.
12. Requests for Gluten- and Vegan-free food is akin to speaking a foreign language.
13. My son will want to eat what others are eating: i.e. the cooked or processed refined foods.
14. A loved one recently baked 6 loaves of maple syrup white wheat bread while we visited her for 2 weeks – even after I asked her to please stop at the first loaf. The breads just kept appearing though, which my son gladly ate and I tried to stop. She was thrilled of course to watch my son devour her bread. On the other hand, I was focused on his rashes (c/o maple sugar).
15. This Mama will compromise only to a certain extent.
16. If a kitchen and/or appliances are available, I supplement our family’s meals with fresh fruit for breakfast and fresh juices or green smoothies before a meal (that is if we have access to appliances and/or a kitchen).
17. If a kitchen is available and if possible, we eat ‘in’ as much as we can and I end up a Mama in the Kitchen with no holiday. But, I can’t complain! We minimize allergies this way.
18. You cannot simply trust labels. My son has even reacted to packaged Raw Vegan foods we have purchased while traveling to which, according to ingredients on labels, he isn’t allergic.
19. On every trip these past few months, my son has had some type of allergy, despite our efforts. He has been very mucus-y on the plane home twice.
20. Raw Vegan food options are not always available when eating with family and friends…or they are harder to come by when traveling or sanitation is an issue in certain countries. When eating at mainstream restaurants or at people’s homes sometimes simply boiled, steamed or stir fried veggies are the best and only options. In many health food stores in big cities, Raw Vegan Foods usually means a lot of packaged dehydrated foods… exactly the foods we try to avoid.
21. Raw Vegan food does not win over many people. Some of my loved ones returned home to eat SPAM with white rice after a beautiful lunch at The Farm, Philippines.
22. I, on the other hand, will have some type of food sensitivity after eating at a Raw Vegan restaurant: headaches, swelling or bloating from an excess of agave syrup, soy products, or nuts.
23. To minimize allergies or sensitivities, we order simply at Raw Food Restaurants: an abundance of green juices (not smoothies) or simple Salads, and avoid other foods altogether (unless the server/chef can be 100% clear on the ingredients used).
24. Cooked Vegan foods, on the other hand, have been the best way for us to introduce family and friends to the Vegan diet. My mother gave us a cooked Vegan party when we visited her. My friends thought they would have to lug their families to McDonald’s afterwards – but they admitted to loving the food by my Vegan Chef cousin! They all had second helpings of the healthy mains and the desserts! And no trip to McDonald’s afterwards!
25. Prepare yourself for negative comments from loved ones about your food. Yes, even those who say they understand and would love to be Raw Vegan. I have had an ugly grimace directed at my food with a “I would NOT like to eat that!”, “is that all?”, “how do you get your protein?”, “yuck! how do you eat that!” And all in front of my son too, who takes it all in.
26. People somehow forget about your family’s diet and lifestyle choice, no matter how close they are to you. I have had a platter of Steak placed under our noses blatantly at dinner with a smile and a “here, you will love this”; baked pastry treats full of syrup, butter and refined flour placed in front of my son while he, as most kids will, drools; salmon offered to us which they know was my son’s favourite fish before our kitchen turned Vegan.
27. The good outweigh the bad. What is important is that we are surrounded by people we love and who love us back.
28. By the end of the trip, I am always itching to return to my own kitchen, I can’t wait to shop at my own local health food store and I can’t wait to eat healthier food.
29. After returning home, it is always just a little harder to get my son to eat as healthily as he used to. And I am OK with this too because after traveling for the past 6 months, I know in a day or two, he’ll be asking for his fave smoothie and his fave kale salad!
30. And at the end of the day, I love what traveling does for our family.
Want to give a gift of Raw Vegan Chocolates? But no time or want to make your own? Or do you just miss Milk Chocolate?
There’s RAW hope for you yet!
Check out Raw Shakti Chocolate from Asheville, North Carolina! Their chocolate bars are Raw, Stoneground, Handcrafted and Sustainable!
There are only 2 Raw Stoneground Handcrafted Chocolate companies in the U.S. that I know of. One on the West Coast called Sacred Chocolate, and one on the East Coast, Raw Shakti Chocolate. There is a clear difference between the two companies: the sweeteners they use.
I e-mailed Raw Shakti Chocolate if I could sample 3 of their chocolate bars in time for Valentine’s Day and they gladly obliged! Today my family and I enjoyed our Valentine’s Eve chocolate tasting of:
I liked the simplicity of Single Origin Ecuador. My son was Loco for Coco. My husband was on an Himalayan High. We found the flavor, taste and texture of Raw Shakti Chocolate distinct and unique – unlike other raw chocolate bars we have tried before. The stone ground cacao and the addition of coconut palm sugar create a very smooth chocolate. The coconut palm sugar also creates a flavor reminiscent of malt, so these bars taste like milk chocolate!
If you do contact them, please let them know you heard about them from Mama in the Kitchen!
My son has been obsessed with chocolate since we read Charlie and the Chocolate Factory. Last week, we were traveling and he discovered Palmer’s Cocoa Butter in the bathroom where we were staying. My son only uses extra-virgin coconut oil on his skin at home, and then only when his skin is dry… so bottled lotions are absolute novelties to him. Clearly, ecstatic in finding one made from ‘cacao beans’, he applied thick layers of that yellow cream all over and delighted in his new smell.
“Mama! Mama! Daddy! Daddy! Do I smell like chocolate?“
“Yes, you do!” I smiled because I love my son’s innocent enthusiasm, I love watching his joy in the simplest of things and I love being present when he does make all these kinds of new discoveries. “Guess what! We can make your very own Chocolate Cream at home! Would you like that?”
“You mean from real Cacao Beans?” his eyes widen.
“Yes, from Raw Cacao Butter and Coconut Oil!”
“Can I choose the flavor?” he smiles.
“Of course! It will be your very own Chocolate Cream! It will be so pure, you can even eat it!“
As soon as we arrived home, it was the first thing he wanted to do.
I decided to experiment with Natasha St. Michael’s Natural Body Cream Recipe.
I lathered some on my hands and after half a day, they still felt like silk! Touted for conditioning and protecting the skin, I used to use Palmer’s Cocoa Butter myself 10 years ago, but this raw Cacao Cream is different. It brings moisturizing to a different level! So in the evening, I made time to quickly whip a tub for myself too! I added 15 drops of doTerra’s Whisper in mine, which has rose, jasmine, bergamot, cinnamon, cistus, vetiver, ylang ylang, cocoa, vanilla, sandalwood, and patchouli. It smells absolutely delicious! I think my husband may be tempted to try it too.
Note: at room temperature, this Chocolate Cream may melt or become grainy – if the latter happens, simply heat it between your palms and you are ready to moisturize! Don’t worry if it feels greasy at first, your skin will absorb it within minutes. Also, a little of this goes a long way!
According to Modern Essentials, the following oils are recommend for:
Lou at my local health food shop is a Raw Foodie and he makes these delicious raw double chocolate cookies once in blue moon. Last week, we bought 4 pieces – but my son and husband looked at me, as if to say: “Is that it?” Needless to say, after reading the ingredient list, I decided to come up with my own version. I didn’t use cacao nibs or lucuma powder in mine, but mine taste similar. As you can see from the photo above, my son just couldn’t wait to eat one. And after he did, he ran excitedly all over the house looking for his dad to tell him they were fresh out of the food processor.
Thank you Lou for the inspiration! These Double Chocolate Delights are… delightful!!!
Grind in food processor until fine and set aside:
big handful of pecans or walnuts, raw or soaked and then dehydrated
Next grind in the same food processor until fine:
1 cup macadamia nuts, soaked for a few hours to soften, rinsed and drained
Add into the food processor and continue to mix together until you have a soft and even batter:
a big pinch of sea salt
1 tsp vanilla extract (non-alchohol)
2 soft dates (soak if you have to)
6 tbspns raw honey or agave syrup or maple syrup
Then add in:
1/2 cup ground pecans or walnuts
1/2 cup raw cacao powder
Dampen your hands when handling the batter so it isn’t too sticky. You can roll a tablespoon of batter into a ball and then roll it in cacao powder for ‘truffles’. Or as the photo shows above, roll a tablespoon of batter then flatten it into a circle. Serve as is or top with just a little of either raw honey/agave/maple syrup or raw chocolate sauce (mix raw honey/agave/maple syrup with a little raw cacao powder), and sprinkle with some cayenne seasoning too if you like!
We are part of a homeschool coop that meets once a week for a few hours, lunch included. There is one other Vegan family and another highly raw one too. It’s not like my son doesn’t have Vegan company in the lunchroom, but there are a lot of other eye-catching foods in the lunchroom too.
My son’s lunchbox doesn’t have cartoon characters on it. It doesn’t come out of a white paper bag that smells like something fried. Instead, it comes in a reusable container from my kitchen with clean food prepared and packed with love. The parents love it, but I have a feeling the kids don’t. I have a feeling it’s not so cool. My son has looked unhappily at it once or twice in the lunchroom and his grimace told me exactly what he thought of his lunch. “Eeeeewwww… is that all you have?” his face asked as he looked across the table with longing at the Goldfish crackers and a packaged fruit juice bottle with a lid shaped as a cartoon character. “Yup! That’s all we have!” I say, making a mental note to fix something more enticing next time.
So, what do I pack these days? The photo above shows our typical homemade half-raw, half-cooked “Happy Meal” for our homeschool coop days. It includes: my son’s fave Green Smoothie (hidden in a thermos so we don’t invite any comments – good or bad), fruit, raw green salad (in the photo, a radish, turnip, tomato and parsley salad*), baked veggies (in the photo, cauliflower, Brussel Sprouts, sweet potatoes), turmeric spiced brown basmati rice and gluten-free muffins.
Although my son still looks at what his friends are eating, it seems to me there is less longing as he easily sips his fave smoothie, eats his baked sweet potato fries without question, asks for more oranges and carefully peels off his gluten-free muffin from the muffin cup. He looks around to see if anyone is watching. He has a treat today. I sigh. I am a relieved Mama. He is content with his homemade “Happy Meal”.
A salad from what is left in the fridge can sometimes be one of the most surprisingly satisfying. I don’t usually like turnips or radishes. I find them too spicy, but mixed with parsley and the right dressing… this makes the perfect winter salad… yum!
Mix together in a bowl:
a bunch of parsley, chopped
a bunch of turnips, peeled and chopped
a bunch of radish, chopped
a bunch of cherry tomatoes, halved
Toss with a vinaigrette (most of the time we prefer a 1:4 vinegar to oil ratio):
sea salt, to taste
oregano, to taste
lemon juice or red wine vinegar
extra virgin olive oil
These are hands down my son’s favorite Kale Chips!
Simply stem a bunch of clean kale. Toss and massage the leaves with a little extra virgin olive oil and some Sweet and Spicy Cayenne Mix (depending on how big your bunch is 1 – 3 tsp of the mix – I use 1/4 tsp of cayenne in the mix for this recipe). Dehydrate at 105F till dry. Enjoy as is or cracked into pieces as a topping on any meal, like soups or quinoa.
A perfect way to spice up your Valentine’s Day Chocolate Treat!
I love eating apples (especially sour ones) with a side of sea salt. Dipping apple slices in some Sweet and Spicy Cayenne Rub brings apple slices up to a whole different level! Try it also with freshly sliced jicama ‘fries’!