Raw zucchini marinara for dinner! Spiralized zucchini, spinach, mushrooms, scallions, red onion, basil, cilantro, tomatoes, lemon juice, nutritional yeast, cumin, garlic and salt.
Not pictured: an entire (somewhat small) pineapple.
Salsa Recipe
- 10 organic vine tomatoes
- 2-4 slices of red onion
- 1 organic red pepper
- 1/2 to 1 teaspoon chili pepper (or a dash of cayenne to taste)
- 4 to 6 sprigs of cilantro (to taste)
- 6 to 8 sun dried tomatoes (soaked about 20 min)
- 1 cup pineapple, chopped (optional to make it slightly sweet)
Raw Veggie Chips Recipe:
- 4 large carrots
- 2 handfuls fresh organic spinach
- 2 red peppers, chopped
- 1-2 slices of onion (optional)
- 1 teaspoon dulse flakes (or 1/2 teaspoon sea salt)
- A splash of water to help blend
Banana smoothie.
Unexplainable emotions due to having a bountiful harvest of kale. I’ll post photos of everything else tomorrow, we have five veggie gardens, a greenhouse and a balcony full of potted veggies now. It’s been really slow waiting whilst we established the gardens and workable compost for them (all the scraps from what I eat goes back into compost to be put into the soil to help the next lot grow!). I just ordered collard green seeds as I can’t find any in Brisbane so we’ll grow that ourself too. We lost quite a lot of veggies to some rats (mostly tomatoes, I don’t blame the rats because they’re delish) but we’re on track now. The dog gets in almost every photo - I fell into the garden trying to keep him out of the photo with my foot whilst leaning over to try get a photo of the veggies. My new Level 5 Vegan hoodie is soiled. Winter is coming and I will have food forevvvverrrr. Sorry I sound really manic, I’m really tired and this is what happens. If I put a question mark at the end does that mean you’ll be able to write and tell me if you grow anything yourself, if so - what?
Nom
I don’t understand dates, as in the fruit?
So today begins my adventure of 100 days of raw veganism for the summer. However, everything calls for dates. To my knowledge dates are always just dried similar to raisins. So when recipes call for them if it just says “dates” or “pitted dates” does it mean just dried dates? Or is there such thing as fresh dates you buy in the produce section?
p.s. I actually don’t understand dates as in the social interacting between two people looking for a partner either; but that’s another problem I suppose.
Eep, saw your post in the raw vegan tag and noticed a couple of people answered this with “dry dates!” Not always true! Most people that I know eating raw are eating FRESH dates. You might not have seen them in shops because they’re in the refrigerated section (always available in my local health stores and mostly available in good supermarkets). The most common type (here in Australia) is Medjool and they have a beautiful caramel flavour.
People eating raw don’t eat foods heated above a certain temperature. Whereas good quality dried dates in health/ speciality stores may be sun dried (therefore acceptable), other types may not be - they might be dehydrated but who knows at what temperature. Further, eating them dried is harder on your teeth (the sugar sticks to them) and because they shrivel in size, you tend to eat more of them - which means more concentrated sugar and calories. When raw foodists include dates in recipes - particularly smoothies and such, they’re referring to fresh unless otherwise specified. OR, they usually soak dried dates in water to rehydrate them.
When eating raw … eating RAW is usually the best route to go.
Banana-celery pudding for breakfast. I blended 4 banana’s with 1/2 stalk of celery and threw in some pomegranate seeds.
Hi I also experimented with the lcrv diet and it did very good things to my body. Unfortunately it is a little difficult and expensive to eat completely raw, so I decided to be less strict and I eat like 75% raw now, but still low fat, and this works for me. Somedays are still 100% raw though. I love your blog btw! xx
@wildflower-mornings-deactivatedHey! (Did you mean hcrv? Because I don’t eat low carb! I eat high carb/ low fat.) Sorry to hear you found it difficult and expensive. As for me, well, it kind of depends on how you meant “difficult”. I personally didn’t find it too hard lifestyle-wise but then I think it’s definitely something that’d vary between people. For example, I spend most of my time at home and it is always easy for me to prepare a fresh salad or smoothie, whereas working or studying people might find it harder to carry their food with them, or buy it where they work/study. Some people might find it harder socially but I don’t tend to do meals with friends or family so that isn’t an issue for me.
In terms of difficulty with the “eating of” aspect - I didn’t find that hard either. I found eating fruit for breakfast and dinner and a salad for lunch just as easy if not easier than preparing a standard vegan meal. In fact, the only difficulty that I really find with eating raw is the occasional urge to eat cooked food (mostly boiled potato or chick peas).
Because of that, I trialled incorporating more cooked food into my diet, starting with maybe eating boiled potato once a week as a treat. In no time, this was a total slippery slope to doom. For the past two weeks I have been eating rice cakes and various other things every day. My health has completely suffered - mentally and physically! Not only that but whilst I was eating raw, I avoided most of the colds and illnesses my family had for three months. In the past two weeks since introducing non-raw foods into my life, I’ve gotten sick THREE times. A stomach bug, a cold and an allergy on top of it!
As for cost, I guess this would totally depend on where people are located too. I’m really fortunate to have access to a lot of well priced fresh produce and I can get things like bananas really cheap from local markets. This isn’t the case for everyone so I’m thankful for my privilege in this regard.
Anyway, I must say - it’s totally subjective and it’s a completely personal thing. My story obviously isn’t going to be everyone’s story - there’s just too many variables. I honestly think that high raw is still really awesome and mad props to you for eating this way. If I could trust myself to exercise willpower, I’d probably find it enjoyable and doable too. Unfortunately, because of my complex health issues - eating 100% raw just seems to be the way to go, for me.
I totes think everyone could benefit from eating a higher raw diet. Thanks so much for your message, it’s great hearing people’s experiences. You’ve got a lovely blog too, I’ll follow back from my primary account. xxx
Three months raw vegan. I’ve slipped up quite a lot the past two weeks and have really suffered for it so can’t wait to get back on track starting this week. It seems as if it’s the only way my body is happy to nourish itself and although I’ve found this really confronting (raw vegan for the rest of my life?!!), it’s also a relief that I’ve found something to keep my health problems in check. Since I’ve been eating raw, the kids have been eating a lot more fruit and vegetables too so it’s win win.
My salsa always varies because I throw whatever I have into it. But it usually consists of roma tomatoes, red onion, scallions, cucumber and chilli. I eat it over spiralised zucchini and then sometimes I top it with corn cut straight off the cob and avocado. Seriously delish.
zine & apples = good (first) breakfast
Banana smoothie.
Lunch.
Snack time.
Basic Green Smoothie:
Recipe from Practically Raw
Used with kind permission of the publisher
2 frozen ripe bananas, broken into chunks
1 cup Almond Milk (recipe below)
1 cup packed fresh spinach
2 pitted dates (optional)
Combine all ingredients in a high-speed blender and blend until very smooth. Add a few ice cubes and blend again if a colder smoothie or thicker texture is desired. Serve immediately.
Yield: About 2 cups
For the Almond Milk:
(This recipe comes with substitutions and variations in the book)
1 cup almonds, soaked for 8 to 12 hours and drained
5 cups filtered water
3 pitted dates (optional)
1/2 teaspoon lemon juice
Pinch of sea salt
Combine all ingredients in a high-speed blender and blend until smooth. Strain the mixture through a nut milk bag and chill thoroughly.
Yield: About 5 cups
