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!
It was about accepting how far I have come in my health journey with psoriasis. Even though I wasn’t thrilled about what happened to my face since being diagnosed, I had come to a point where I was happy with the progress I had already made.
And then I challenged myself to be a raw vegan for the month of July and with the exception of a few bites of hummus here and there, I succeeded.
Then something else happened. My skin started changing rapidly. The picture above is the transformation from June 3rd to August 3rd. The pink scales started to clear and my real skin appeared. My real brown started to emerge again. I walked out of the house several times without a stitch of makeup except for lip gloss. It has been years since I felt comfortable doing that.
Even though I indulged in cooked food a few times over last weekend, I know how key this is to my healing and I know I’ve written it many times now, but I am not letting it go. When I first looked at those pictures side by side, I was bowled over by the change. There is an answer for me that doesn’t look or sound like injections or pills or steroids.
How blessed am I for having access to fresh fruits and vegetables? How blessed am I that I have access to information about how they heal and how my body wants to heal itself? I am grateful that I was open to it.
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.
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!
I was out of town, specifically in Charlotte this past weekend visiting family. We knew we would be leaving in the afternoon and wanted to stop by a raw vegan restaurant I found online: Luna’s Living Kitchen.
Since we are just getting home, I knew I would be in no mood to cook a meal and eat late so I thought I would share our meal at Luna’s Living Kitchen located in the South Bend of Charlotte. Even though I prefer to cook these meals, it’s good to know there are options everywhere to eat plant-based and even raw vegan!
We started off by sharing a sweet potato sushi roll. I decide to get a cacao smoothie and Jeff chose a Mango Tango. It had a kick of cayenne which we both enjoyed!
Jeff had been eager to try the raw manicotti made with zucchini and cashew cream and tomato sauce. He added the lentil soup for warmth. The coolness of the manicotti threw him a little even though he was warned about it but neither of us could deny how tasty the cashew cream was and how well it mimicked the taste of ricotta cheese. I chose one of the warmer entree options: BBQ sliders. That was our favorite dish! The oyster mushrooms was such an amazing filler compared to mock meats like tofu, tempeh or jackfruit. When we come back to Charlotte, we are definitely coming back!