Go-to Date & Corn Wraps


This was a snack I had a couple days ago. It was so good! I wish I made twice as much, then it could've been my lunch! :)

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Ingredients:



  • 10 pitted Medjool Dates (The gooier the better!)

  • 1/4 c. fresh cilantro

  • 2 T chopped green onion

  • about 1/2c. fresh corn (or thawed frozen)

  • leaves from 1 head of organic romaine lettuce

Optional Seasoning:



  • 1 t. basil

  • 1/2 t. ground dried celery

  • 1/2 t. ground dried bell pepper

  • 1/4 t. smoked paprika

  • smidgen of cayenne


  1. Place all ingredients except corn into blender and pulse till mixed. Add corn, then pulse again to just mixed.

  2. Place a small lump of it on the end of a lettuce leaf and roll it right up! Enjoy!


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Fresh Pineapple Mango Summer Salsa Tacos


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Ingredients:



  • 2 pints cherry or grape tomatoes

  • 1/2 c. Pineapple (thawed frozen of fresh), chopped

  • 1/2 c. Mango (thawed frozen or fresh), chopped

  • 1/2 c. Sweet onion, chopped

  • 3 stalks of organic celery, finely chopped

  • 1/4-1/3 c. of Cilantro, chopped

  • 1/4-1/3 c. Sweet bell pepper, chopped

  • Juice of 1/2-1 lime

  • 1/4-1/2 t Jalepeño pepper, finely chopped

  • 1 c. Organic sweet corn (thawed frozen or fresh)

  • 2 heads of organic Romaine lettuce


  1. Throw 1 pint of tomatoes along with the mango, pineapple, onion, celery, cilantro, sweet pepper, and Jalepeño into the food processor and pulse.

  2. Add the second pint of tomatoes to food processor and pulse till its the consistency you want. Let the flavored blend for at least 15 min. in the fridge.

  3. Pull the large leaves off the romaine lettuce head, fill with salsa, and top with corn. Enjoy!

**Transitioner's tip: 



  • Fill a corn tortilla with butter lettuce, salsa, and corn. So delicious!



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Festive Corn Salad


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Ingredients:



  • 4 fresh organic ears of corn (the fresher the sweeter!)

  • 2-3 Scallions (but just use the green tops)

  • 1/2 Red or orange organic bell pepper

  • 2 stalks of finely chopped organic celery

  • 1/2 c. or 1 handful of cilantro, chopped

  • 2 organic carrots, chopped or shredded

  • 1/2 lime, rolled and squeezed (rolling the lime helps get more juice out of it)

  • 1/2 c. farm fresh zucchini (I used yellow zucchini since it was the freshest and local, but green zucchini looks beautiful in this salad)

  • 2 heads of romaine lettuce hearts, washed with the bottom part cut off

     *The following are optional:



  • 1c. fresh mango (make sure it's ripe and squishy, or you can thaw frozen mango)

  • 1/2 sweet onion

  • 1t smoked paprika

  • 1/2t garlic powder

  • Dash of pepper

  • Dash of Mrs. Dash salt free table blend


  1. Carefully cut the corn off the ears and place in large bowl. Chop up all your veggies and herbs and place in bowl. If you want seasoning, place in bowl.

  2. Stir the salad together.

  3. Fill a romaine leaf with corn salad and enjoy! Mmmmmmm.....


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Never Fail Pasta and Red Sauce


Never Fail Pasta and Red Sauce

Ingredients:



  • Non-GMO corn pasta (or rice pasta)
  • 1 can/jar organic tomato paste (make sure it's no salt added)
  • 1 c. Water
  • 2t. Dried basil or 3-4 fresh basil leaves
*The following are optional and the amounts can vary to your taste to make different flavors:

  • 1/2 small sweet onion or 1-2 T dried onion, minced or powder 
  • 1-2t. Dried Italian herb mix
  • 2-3 organic celery stalks, finely chopped (replaces salt) or 2t. ground dried celery
  • 1/4 c. Sweet bell pepper (not green), chopped
  • 1/3-1/2c. Zucchini, chopped

  • Pinch of garlic powder

  • 1t. Fresh thyme

  • 1/4-1/3 c. Organic white mushrooms, chopped

  • Pinch of black pepper

  • Whatever else you think sounds good!


  1. Boil noodles according to package directions.

  2. Sauté on Medium in non stick sauce pan all the chopped veggies and spices, except sugar, in about 2T of water. Have extra water on hand to add to pan if the water dries up. This helps to prevent the veggies from sticking to the bottom without the use of oil! Sauté until onions start getting soft.

  3. Add tomato paste. Turn the heat down to Medium/low so that the sauce doesn't splatter. Add about 1c. water (less if you want thicker sauce, more for thinner) and sugar and stir till smooth.

  4. Taste test to see if any seasoning needs adjusting. Heat thoroughly.

  5. Drain noodles and place in bowl. Pour sauce on top or serve on the side. Enjoy!


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Yum Tum Fries



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Ingredients:



  • potatoes (white or sweet, and as many as you and your family can eat plus some)

  • seasoning (whatever you like! some ideas: garlic & rosemary, salt free italian blend, salt free table blend, dehydrated celery [replaces salt very well] &/or red bell pepper ground in a coffee grinder till fine, smoked paprika & basil, etc.)

Directions:



  1. Make sure oven racks are in the middle of the oven, then preheat oven to 450F, and line baking sheets with parchment paper (this eliminates the need for oil!).

  2. Slice potatoes in long strips about 1/4-1/2 inch thickness and add to large bowl. Add your seasoning to the fries and toss to evenly coat.

  3. Spread them onto the lined baking sheets in one layer and bake for 25-30 min. Be sure to flip the fries 1-3 times during baking to make sure they get golden all over.

  4. When the fries are softer and cooked through (taste test!), then pull out of oven, let cool, and enjoy!


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Delicious Vegan Recipes


Raw Vegan Recipes

Drinks

Breakfasts, Snacks, & Desserts

Salads

Dressings, Dips, Sauces, etc.

Main Dishes





Cooked Vegan Recipes

Salads & Sides


Dressings, Sauces, & Dips


Main Dishes






What is 80/10/10?


What is 80/10/10?


80/10/10 is calorie ratio for macronutrients.

Of your total calories:

  • At least 80% comes from carbohydrates

  • Less than 10% comes from fat

  • Less than 10% comes from protein

Research has shown that this ratio as an average is ideal for the human body whether the diet is raw vegan, cooked vegan, or non-vegan.

So, it's...

  • Good! - follow the caloric ratio, but eat non-vegan

  • Better! - follow the caloric ratio, while enjoying cooked vegan meals

  • Best! - follow the caloric ratio, while thriving on a raw vegan diet

Books



The 80/10/10 Diet

The book that started it all for me. The 80/10/10 Diet is written by Dr. Douglas N. Graham who has been living the low-fat, raw vegan lifestyle for well over 20 years. What I love most about this book is that it doesn't  say "Here's what a select few people have experienced," instead it gives well-documented data and facts. I also love the testimonies in the back of the book from people who eat this diet. It's a great book and a great read!


The China Study

This is an excellent book for those interested in the science/ biology side of things. The author, T. Colin Campbell, PhD, takes over 40 years of research that was done in clinical and scientific studies conducted in China (as well as well-documented studies in other parts of the world) on the effects of a low-fat vegan (not raw) diet verses a standard diet. He combines this information into a book that is understandable and quite an interesting read. I recommend this as a great resource book for those who have detailed questions on the "whys" and "hows" of nutrition's role in the human body.
*Also available on Audible.com!




Nutrition and Athletic Performance

This book is also written by Dr. Graham. I would consider this book a simplified version of The 80/10/10 Diet with an emphasis on athletics. It's an easy read and an excellent book for those wanting to up their athletic performance.






Love the idea of eating raw, but not sure where to begin? How about start where I started! The title of her first book Easy To Be Raw is true to its name. No need for special ingredients or a dehydrator, these recipes are perfect for those wanting better health and energy. So, whether you're super busy or you have time to make special creations, grab a copy of one of her books. You'll find her recipes are perfect for everyone!








Documentaries



Forks Over Knives
This is an excellent documentary on the effects of a low fat vegan diet on health and disease. It takes  research from reputable doctors and scientists such as Dr. T. Colin Campbell, Dr. Essestyn, Dr. McDougall, and Dr. Barnard and ties it all together into an entertaining and thought-provoking whole. This is usually the first resource I tell people to see when I'm asked about my diet. I wish this movie was around when I was younger, it probably would have saved me from a lot of health problems. But at least now I know it can not just prevent a plethora of health issues, but it can also reverse them too! Now that's golden!



Food Matters
While I certainly don't agree with everything in this movie concerning nutrition, I really like how it gives a synopsis of how the food  and pharmaceutical industries are linked and how their system works. This documentary was recommended to me by my cashier (who was a raw vegan) at Whole Foods a few years back. I should've thanked him when I had the chance because in a way it's saved my health. Before this movie, I thought vegans were weird and didn't know anything about nutrition. This movie got me interested in researching it all out for myself to see if what it said was true... I found out I was wrong. I recommend this movie; it's great motivation to find out things for yourself instead of just listening to the propaganda.



Food Inc.
Years ago I watched this with my parents... The cover is right, "You'll never look at dinner the same way again." This is not a pro-vegan movie, but it does reveal what goes on behind the scenes of factory farms and GMO labs.






Appliances



Over the last few years, I've found that there are 5 products I recommend every vegan kitchen to have, plus 1 for a bonus!

1. High-powered Blender

My personal favorite blender is my Vitamix! I use it daily mostly for my smoothies, but also for soups, dressing, dips, sauces, nut butters, etc.




2.Trust-worthy Food Processor

I've tried quite a few food processors and have found one to be both faithfully powerful and easy-to-clean. It's my Cuisinart Food Processor. It can process tough, sticky foods like dates and not sound like it's struggling one bit!



3. A Good Knife

I used to use whatever serrated knife I could find... until I tried a Wusthof. No longer do I need a steak knife to cut my tomatoes. No sir, now I just grab my Wusthof 7-in. Santoku Knife with Bamboo Board. With the German forged steel blade and the smoothness and precision it has while slicing through root vegetables, it has rightly earned itself the title "Hummingbird's Choice Knife" Award.



4. Spiralizer

Who knew such genius existed?!! This magical device takes ordinary vegetables and turns them into power noodles! You must try it for yourself to see this wonderful event take place before your very eyes! This tool is commonly known as The Spiralizer.




5. Citrus Juicer


Who doesn't love a nice, tall, refreshing glass of fresh-squeezed orange juice? This Citristar Citrus Juicer is great because it gets all the juice, strains the pulp, is powerful, and is easy to clean. I use it with oranges, grapefruits, lemons, etc. It's excellent!

**Bonus!: Yonanas "Ice cream" Maker

I scream. You scream. We all scream for ICE CREAM!!! And if you're like me, then your stomach screams at you if you eat traditional ice cream. I thought I would have to give up the frozen goodness till I came across (wait for it).... The Yonanas Ice Cream Treat Maker!!! So if you would like to make deliciously fruity soft serve treats for breakfast, lunch, dinner, and dessert then I recommend you try The Amazing Yonanas Machine.