I recently decided that I will spend from September 3rd-October 3rd eating raw foods and journaling everyday. On the 4th of October, I leave for the Digital Storytelling Workshop in Tuscaloosa, Alabama. By that time, I want to feel mentally, spiritually and physically prepared as possible for the experience ahead of me.
Today, I was listening to a man who has been water fasting for over 40 days now speak about how he feels that we take on the characteristics of the things we eat. His statement was reminiscent of the age old saying “You are what you eat.” What struck me was the calmness in his tone as he recounted how he was reacting (or not reacting) to others in typically stressful situations. He feels like water–going with the flow without rising to anger or panic.
Even though I was raw throughout the month of July, I didn’t document how I was feeling each day. I want the next 30 days to stand out in my memory and the best way for me has always been to write it down.
I also want it as a record for all I have to be grateful for…the physical and the mental results.
Hubby and I spent the weekend in Baltimore. We had the pleasure of attending Vegan SoulFest 2018 and visiting with friends. Yesterday, they took us to a lively farmer’s market in the city where we purchased (among many other things), oyster mushrooms. I have had them in restaurants but never cooked them myself.
We ended up using a recipe from liveeatlearn com and I can’t wait to try it again.
Here’s the recipe:
4king oyster mushrooms*
2Tbspextra virgin olive oil30 mL, divided
Shred mushrooms.Preheat oven to 400 degrees (204 C). Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.
Bake: Drizzle with 1 Tbsp of the oil, paprika, salt, cayenne, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
Sauté: Heat remaining 1 Tbsp oil in a large saute pan over medium high. Transfer cooked mushrooms to pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant. Serve warm on sandwiches, nachos, salads, tacos…or whenever you eat pulled pork!
We chose to serve it on a wheat bun with my husband’s version of deviled potaties. Definitely looking forward to eating this dish again.
For the next 5 days, I have decided to return to eating raw vegan. Let’s just say I went off the rails during vacation with my vegan cooked foods and kept it up for a few days afterwards.
I usually like to make huge salads for dinner while raw and seek a recipe from the internet or something store bought for the dressing but tonight, with inspiration from recipes I’ve seen online, I decided to go ahead and make my own.
Here’s the recipe:
1/2 cup of water
1/2 cup of raw cashews
2 tablespoons of nutritional yeast
1 tablespoon of juice from olives (you can even throw in a couple if you choose).
1 tablespoon of spicy brown mustard
Blend together and enjoy this creamy dressing with your veggies!
For the past few days, Hubby and I were in Florida to celebrate our anniversary and to visit family. Our schedule was jam-packed but we did make time to stay spend a morning at Ft. Lauderdale beach and go to South Beach. I fell in love with the water, as in kicked off my sandals, hiked up my dress and waded straight into the warm clear blue. After a long walk, we made it to be to Tap Tap, a famous (and delicious) Haitian restaurant in South Beach Miami. We indulged in Diri Kole, plantains and legim (vegetables). I forgot to ask if there was a meat-based broth they cooked anything in but it was wonderful. I especially loved the decor. There were murals everywhere, a lovely and vibrant tribute to the people, music, rituals and food of Haiti.
I also found out that I have the opportunity to go to two events over the same weekend in different parts of the country the night we left. One event is a known. I know (and am excited about) the type of people attending and the speakers. My second choice is full of unknowns and whether or not I deem the experience a success, I have no doubt I will be pushed to grow as a creator and a writer.
I have been told and have told others if you have the choice between two choices like that, you go with the unknown.
I understand part of life is about stretching yourself in order to know who you are and what your limits are.
I hope what I choose allows me to find out more about who I am and what those limits are for me.
This past Saturday was our 6th anniversary! One of the ways we celebrated was trying Nu Vegan Cafe. It did not disappoint. I hadn’t indulged in any cooked food since June 30th and this meal was well worth the wait.
I had “chicken drummies” with macaroni and cheese and broccoli and hubby had General Tso’s with rice, string beans and some of the most delicious cabbage I had ever tasted. I am so happy to report they knew how to season their food!
We even tried some of the vegan cornbread which is not to be missed! I had to slow down as my body was not used to eating cooked foods again. So while we did go back to try their brunch on Sunday (french toast was everything!) we will have to slow down as I am back on mostly raw foods. Make no mistake, we will be back. I still have so much more left to try!
I wrote a post months ago about having to say no in order to say yes to myself. Well, I am doing it again. I have been working extra hard lately and tonight, I will nourish myself and rest. I also thought about something special to share. I have made many vegan dishes–mostly cooked but several raw vegan. I had many favorites like African peanut stew, Raw No Bake Brownies, Vegan Shepherd’s Pie, Sweet Potato Enchilada Bake, Vegan Fettuccine Alfredo and Raw Taco with Cashew Sour Cream.
I look back and think how proud I am that I pushed myself to find and cook these recipes. I didn’t just rely on salads (but I have made plenty of those!). I can’t believe it took this long to become more creative with my cooking but mostly I am grateful that I used this as a way to take better control of my health.
I can’t wait to see what the rest of the year brings as I start to prepare more raw meals and watch food play a much bigger role in my healing.
Quick update: No more rashes! No more itching fits! Insane amount of energy during my workout this afternoon. I was on the elliptical for about 40 minutes which is about average for me but what struck me was the speed and intensity I maintained throughout it. I dropped 2.2 lbs this week but I know the surge of energy didn’t come from weighing a couple less pounds. I believe it came from eating live, unprocessed foods.
Today, I actually had thoughts of continuing beyond July. I don’t know if I will. I have a curiosity to try some new vegan restaurants that have opened recently but the craving isn’t as strong. I also feel the need to snack less on nuts. I still eat them (love walnut taco “meat”). However, I find myself craving a bowl of cherries or a giant green salad more.
I am hopeful that post-July craving living food this much feels just as natural to me as not eating meat and dairy has become over this past year.
It’s amazing what we gain when we take things away we always thought we needed.
Tonight, I made raw vegan tacos using walnut “meat” and used Romaine hearts as the shell. I have used walnut before but never made fresh pico de gallo and cashew sour cream. The recipe came from mydarlingvegan.com. Everything came out well but I needed to add a bit more sea salt to the cashew sour cream and let it sit in the refrigerator a bit longer. I also added more cumin and hot sauce to the walnut mix. We fell in love with the pico!
To make the walnut meat, blessings d all taco meat ingredients in a food processor until walnuts break down into small crumbs. Do not over mix, they will quickly form a paste. Remove from processor and set aside.
Combine the ingredients for pico de gallo and refrigerate until ready to use.
If making cashew sour cream, drain and rinse the cashews. Transfer to a high-speed blender with remaining sour cream ingredients. Blend until completely smooth. Transfer to small container and refrigerate until ready to use.
To assemble tacos, place 2-3 tablespoons walnut meat on the bottom of a leaf of romain lettuce. Top with pico de gallo, avocado, fresh cilantro, and cashew sour cream. Once assembled, serve immediately.
Today is the fifth day of my July Raw Food Challenge. I have eaten a raw food diet before for a short period of time. The biggest difference I see this time around are the detox symptoms. I did lose weight this week (4.6 lbs) but parts of my body are covered in red rashes. Apparently, it’s a common symptom that I never experienced before. I had fatigue and headaches in the past but watching myself breakout like this has been jarring. I think because of my psoriasis the thought of my body being covered in something I can’t control unnerves me.
It doesn’t mean I will stop. I am telling myself that it will go away in a matter of days. I just have to wait it out. I am holding onto the benefits and staying excited about my results at the end of the month.
Have you ever experienced any detox symptoms? If so, how did you cope with it?
Today is Day 2 of my raw vegan challenge for the month of January. It was surprisingly easy. I enjoyed mangoes, Go Raw bars, raw slaw and a satisfying green smoothie Hubby brought me home on a break.
For dinner tonight, I decided to make a creamy raw tomato soup and avocado pesto butternut squash noodles. I have made pesto before (vegan but never raw) so I won’t post the recipe but the soup is new.
I am glad I started off this challenge with something besides a salad. Raw food can be so much more interesting.
Here’s the recipe:
Six small tomatoes
1 Red Bell Pepper
Sea salt (to taste)
Black pepper (to taste)
Garlic or Herbs ( I used garlic powder)
Chop tomatoes, peel avocado and blend all ingredients together. I garnished the soup with sliced cherry tomatoes.
We both loved the soup! I can’t wait to try another raw soup this month. Thanks to lovingitvegan.com for the recipe!