I know…I said I would give you guys an update after week one of following a raw vegan diet. Now it’s been two weeks. I’m clearly a little behind. I had some distractions in the last couple of weeks. Now that the kiddos are out of the house, I was feeling a little lonely. I started considering getting a pet. I thought about a cute little puppy or a kitten. I really didn’t have enough time to devote to either one. I kept researching the best pet for small spaces and limited time. I decided on bunnies! Bunnies are active at dawn and dusk and pretty much chill all day and night. Perfect for my schedule. They’re also pretty low maintenance. And SO CUTE! I ended up getting two little boy bunnies that are 3 months old. They came from the same litter. I wanted to get two so they could keep each other company. It doesn’t hurt that bunnies are also vegan…lol.
On to the purpose of this post…week 1 of my raw vegan diet. Well…really…weeks 1 and 2 at this point. The food has been incredible. Filling, yummy, and leaves me with a ton of energy. Despite having a flare up with my PCOS/endometriosis, I’ve still felt pretty good. In week one, I think I tried to do too many gourmet recipes. In week two, I simplified it quite a bit. It definitely made a difference on prep time. I also found some raw vegan restaurants in my area. I’ll share a review of Tassili’s Raw Reality in a future post. Here are some of my favorite meals from the last two weeks.
I will admit that I really don’t like when people stereotype vegans as “salad eaters”. There are so many other wonderful foods out there that vegans eat! Having said that, I did eat some incredible salads over the last two weeks. My favorite was a blood orange fennel salad. I took the recipe that I learned from one of my PlantLab Culinary classes and made a few modifications. It turned out so good! I made it with a few handfuls of sweet pea salad greens, shredded carrots, chopped fennel, red peppers, blood oranges, and hemp seeds. Then I used the blood oranges to make a simple dressing with the juice of an orange, olive oil, and some spices.
I’m a huge fan of Asian food. I just love the flavors of soy sauce, lemon grass, Thai chilies…you get the idea. One of the meals I ate this week had a definite Asian flavor to it. I used a sauce composed of almond butter, tomatoes, tamari soy sauce, sesame oil, lime juice, agave, miso, ginger, Thai chilies, and lemon grass. This sauce was again inspired by a recipe from PlantLab Culinary. I then combined that sauce with kelp noodles, shredded purple cabbage, shredded carrots, yellow bell pepper, orange bell pepper, and hemp seeds. Delish! I was able to reuse the remaining sauce later in the week with some mango coconut wraps. I made my own mango coconut wraps with the dehydrator. Then put in some veggies with the sauce. A great lunch. Plus I used up the remaining sauce which made me feel less like a waster!
I ended up going to Tassili’s Raw Reality in Atlanta in the last two weeks. There were so many yummy things on the menu. Like I mentioned earlier, I will do a full review later of my visit. It did inspire me to play around with some ingredients. I came up with a Nori wrap stuffed with a sunflower seed pate, mushrooms, bell peppers, and carrots. I even made my own sweet ‘n’ spicy sauce for dipping. I promised to share the recipe on my blog so here you go:
1 cup sunflower seeds
1 cup pumpkin seeds
2 tbsp tamari reduced sodium soy sauce*
2 cloves garlic
8 tbsp lemon juice
2 tbsp olive oil
1/4 tsp cayenne pepper
2 carrots, diced
1/2 cup mushrooms
1 red bell pepper, diced
4 Nori sheets
Sweet ‘n’ Spicy Sauce:
4 tbsp sriracha
2 tbsp coconut palm sugar
1 tbsp rice vinegar
1 tbsp sesame oil
Combine all ingredients for the wrap (except Nori sheets) in a food processor until very finely chopped. Place a Nori sheet on a flat surface. Spread mix from food processor across all edges of sheet. Roll Nori sheet over veggie filling to create a wrap. Moisten end of Nori wrap with water to seal the edge. Using a sharp knife, cut in half, if desired. Combine the ingredients for the sweet ‘n’ spicy sauce in a small bowl. Whisk until well mixed. Serve Nori wrap with sweet ‘n’ spicy sauce for dipping. Enjoy!
*Tamari Soy Sauce is not technically raw. However, it’s a concession I had to make because I’m also gluten-free. For the true raw replacement, use the same amount of nama shoyu.
While there were obviously many more meals that I ate over the last two weeks, I just wanted to share a few favorites. I have to say, after the first two weeks, I’m very happy with my choice to transition to raw vegan. I have more energy. I haven’t had any digestive issues. I feel great! I’d love to hear how your 2018 diet is going so far. Leave me a comment below!