Today Denis and I celebrated Thanksgiving and our 3 year anniversary of being 100% raw vegans. I didn’t want to put a big production as I usually do every year so we kept it to just the two of us today.
Last week, I got asked: “What are you guys doing for Thanksgiving?” and it’s been so overwhelming for us in the last month that I realized I was not planning ahead for this weekend. I answered back: “I’m just trying to get thru today!” Which was true! I’ve been so busy with my school and work and life that I’ve been just taking it one day at the time.
Oh and no, I’m still not ready to share what I’m going to school for… in case you were hoping I spilled the beans here 🙂 .
So I woke up this morning and I asked Denis what he wanted to eat. His response was: “Nori rolls!” I smiled and got my phone to show him pictures of last year’s Thanksgiving food and even what I made for Christmas last year to see if it would inspire him to ask for something other than nori rolls. But he still wanted nori rolls and instead he said: “If you feel inspired to make something, go ahead.” And I did.
After all, I was grateful that I didn’t have to stress about having people over, clean the house, and roll out the “big carpet” as I always do for my guests. I LOVE having people over, but with all the weekends I’ve had to give up, I haven’t been able to rest. So these four days were strictly for me and Denis to rest, spend time alone, and beach! And that’s what we did!
Happy Thanksgiving and Happy Three Year Anniversary to Denis and I! Here is what I wind up “putting together” for today’s holiday:
Avocado Steaks with Sun-dried tomato gravy, cranberry sauce, stuffing, and salad with hearts of palm and olives on the side and pumpkin pie for dessert.
About 4 weeks ago, Denis bought 30 coconuts and we had a feast! From drinking the water to making creams, salad dressings, smoothies, soups, etc. The following week he bought 20 coconuts, and the week after that 15 coconuts.
By the end of the third week I couldn’t come up with any more coconut dishes, and Denis had made coconut cream and stored it in the refrigerator. I didn’t want to waste it, and I needed breakfast but was tired of coconut smoothies, so I made cereal!
I soaked some nuts, seeds, goji berries, and raisins in water overnight. The next morning I mixed in the coconut cream with cinnamon powder, maca, mesquite, salt, and palm sugar to taste.
I took it to work and when I got to the office all the flavors had come together rather nicely. So that night I soaked the nuts, seeds, etc but only for a short time. After I rinsed everything, I mixed them in the coconut cream with the same powders, etc and stored overnight in the refrigerator. The next morning I had an amazing breakfast! The flavors of all the nuts, seeds, dried fruit and powders had blended and made an amazing cereal!
The coconut cream was made by blending the coconut meat and water from a young fresh local coconut. You can add extra water or more coconut butter to make as smooth as desired. The water from young coconuts is very energizing and mildly alkaline.
I don’t know about you guys, but I love eating greens. However when it comes to kale, it’s a little bit difficult to just pop in my mouth and chew it without anything on it.
One Sunday, I was being lazy and enjoying my day at the beach when I got a call that there was no green left at Josh’s market.
So Denis and I ran to the market but it was true, no lettuce was left! There was only two buckets of kale left. So I packed almost all the kale left and bought it. When I got home, I made a nice kale salad but I remembered it was always hard for me to eat it without anything. So I came up with a nice dressing for it. The next day I had the same issue, so I whipped up another dressing!
I came up with actually 5 kale salad dressings that I thought I MUST shared with the world. Spicy Sun Dried Tomato Tahini, Avocado Tahini, Ginger Miso, Sunflower Dill, and Almond Butter Coconut. They all have pretty much the same ingredients and are made the same way.
Spicy Sun Dried Tomato Tahini
5-6 sun dried tomatoes (soak for 10 to 15 minutes)
1 TBS Raw Organic Tahini (you can also switch for raw almond butter instead)
1 Red Chillie Pepper or any spicy pepper to taste
1/2 Tsp organic or natural Mexican seasoning
Salt, garlic, and olive Oil to taste
Mix in personal blender until smooth adding water if needed. Pour over kale salad and add chopped cilantro.
1/2 ripe organic avocado
1 Tbs of Raw Organic Tahani
the juice of 1/2 grapefruit
1 Handful of cilantro
Olive Oil and salt to taste
Put all ingredients in blender and mix until smooth. Pour over Kale salad and sprinkle some black and white sesame seeds.
1 inch (cube) fresh ginger peeled
1 Tbs unpasteurized miso (I prefer brown or red)
1 Tbs raw tahini or raw almond butter
Salt and Olive Oil to taste
(you can also add chillie peppers to make it spicy)
Put in blender and mix until smooth. If needed, add water to blend. Pour over kale and mix well.
1/4 cup sunflower seeds
1/2 cup dill loosely fit or to taste
1/4 cup olive oil
the juice of 1/2 grapefruit (or lemon)
1/2 Tbs raw organic tahini
Salt and organic cumin seed powder to taste
Mix in blender until smooth. Add more grapefruit juice if needed. Pour over kale salad and massage. Sprinkle sunflower seeds and any other seasonings.
Almond Butter Coconut
1/4 cup raw almond butter
2 teaspoon namashoyu
1 Tbs fresh lemon or lime juice
1/4 cup raw coconut milk
1/2 chillie pepper or spicy pepper of choice
Garlic, Salt, Olive Oil, and Curry powder to taste
Mix in blender or personal blender. Add water for desired consistency and pour over kale salad. Mix red cabbage with kale for a “Pad Thai” feel. I use this recipe for my kelp noodles to make raw Pad Thai.
Following with my Green Series, here are some tips to start transitioning to an environmental friendly kitchen.
Cleaners & Paper
As I mentioned in my post about green tips for your bathroom, I recommend using more natural cleaners. I make my own cleaning spray using vinegar, water, and soap. I also use baking soda and vinegar to clean my kitchen sink or my vitamix after many green smoothies which usually leave a “yellowish” coat on my vitamix. I avoid using paper towels to clean; instead I have a nice supply of organic cotton kitchen towels that I purchased at Target for a reasonable price. I don’t purchase paper napkins either, instead I use the small kitchen towel or cloth napkins when I have guests over. I love using cloth/cotton towels because they are reusable and very inexpensive in the long run.
One of my favorite things I do everyday is saving my kitchen scraps for my compost. Not only I avoid creating more trash, but also I use vegetable scraps for my compost which eventually go to my edible garden. In fact, since we started composting, our weekly trash is about a 3 gallon bag! Mainly the trash I have left over is the corn cups I get from Josh’s Organic Garden from my daily juice because most of the rest is recycle paper or some (very minimal) plastic containers. This is one of the biggest advantages of being a raw foodist, there is very little trash if you compost.
However, if you are still eating microwavable food and take out, please look for recycle containers and avoid using new plastic containers when you order food. Bring your own containers so that you can avoid making more trash. For more information on composting, there is tons of sites that are very easy to use. Also, for trash bags, I recommend bags made of corn that will biodegrade instead of your regular plastic bags that will outlive humanity.
Yes, food is a way to green your kitchen! Buy organic food and hopefully from local growers. Buy more vegetables and fruits instead of pre-packaged foods that create trash and are not healthy for you. See it all leads to being healthy… yeah you catch my drift now. I write a lot about this, so here are some posts on food and environment.
Also, start buying organic herbs and seasonings, star transitioning everything in your pantry to healthier organic foods. For example, if you eat tons of pepper, next time you run out, purchase an organic pepper (most likely) in a reusable container that you can later refill. You don’t have to invest tons of money all at once on switching to healthier foods if you start slowly as they run out.
Energy & Kitchen Appliances
Using the same principle in replacing your food, start replacing your appliances to energy saving ones or better yet, get rid of them. Starting with the microwave! Are you still using it? I mean really? Get rid of it instead of replacing it, and if you still need something to heat up snacks and food, get a small toaster oven. In addition, consider using your regular oven less times a week or use it more efficiently; for example, prepare 3 or more meals that you can save for later days all at once.
Change the settings in your refrigerator to a lower temperature. Most times they are set too high when you don’t use most of the space. Unplug your appliances when not using them everyday. I have two surge protectors where all my appliances are plugged and before I leave for work, I turn the surge protectors off that way I don’t have to unplug each appliance. Avoid using the dishwasher if you have one, and please don’t tell me you do cause I’ll cry!
One of the biggest (my top 5) advantages of being a raw foodist is that our energy bill decreased immensely since we stopped using our stove, and now in our new apartment, we don’t even have a stove!
Utensils & Kitchen Containers
Organic Fruits & Bamboo Bowl
Avoid buying plastic; please really, I mean it! Plastic is the worst thing ever! It’s made of oil and can’t be recycled most of the times. So no more Glad, instead buy glass and bamboo for your utensils. Again, you don’t have to give away all 100 Tupperware pieces you have (that don’t even match anymore) all at once, but as things get lost (and wind up in the ocean), replace them for more environmental friendly choices like glass and bamboo. Unless you really want to get rid of it all after reading this very inspiring post, but please don’t throw it away (there is really no throwing away, it means burying in and hoping it will decompose after 200 years), so donate it to a poor college student, goodwill, or a relative. You can post it in FreeCycle.org and someone will take it.
Ok so those are more than 5 tips for sure, but hopefully one will stay with you today and forever! If you have other “Green Kitchen” tips, please share them with us.
When I started this blog, I decided I didn’t want to rant and be negative. However, lately I’ve been feeling absolutely fed up about people not awakening to what is happening and taking action. I know that part of my frustration is because I don’t want to “convert” people and preach, so I stay quiet and don’t express how much other people hurt me by not participating in conserving resources or protecting the environment. So in this blog I’m actually going to complain and rant about this situation, and then offer my suggestions as to what people should be doing to contribute to the planet. Specially raw vegans and people with children!
Warning: If this is the first blog you are reading in my site, please stop now and read everything else cause in this one I have nothing positive to say!… well maybe at the end.
Ok, so first let me start by complaining about the people who are raw vegans, and I’m referring specifically to the ones that don’t recycle, don’t re-use, don’t compost, don’t drive fuel efficient cars, and don’t simply care. I go to a farmer’s market on Saturdays and noticed that they don’t recycle at the market. So EVERYTHING becomes trash! Everyone that eats there, uses the plastic containers and utensils provided that later wind up in the trash. Every juice at the market is bottled in plastic as well, which winds up in the trash. I’ve been observing the customers of the market, and they don’t even care, and since I live in my own little “green” world, where everyone recycles and reuses, and doesn’t waste, I didn’t realize how much trash they wind up with at the end of the day.
I brought back all my glass containers for them to reuse and another customer asked me why I did that. My answer is: if they can reuse it and don’t have to purchase more glass containers, they may be able to reduce the price of the butters, olives, etc that are packaged in these glass containers. He was looking at me like I had giving him the best news of his life.
When I sit at the market to eat my food, for which I bring my own containers, utensils, and reusable towels for, I see people drinking juice after juice and throwing away the plastic bottles. Then these same people eat their food and throw away the utensils. Then, they order a dessert or ice cream and take a BRAND NEW PLASTIC utensil which they then throw away again! Oh and if they have another ice cream, then they get a brand new spoon and repeat!
What’s the point in being a raw vegan (of any flavor) if you still an aware ridiculous person that doesn’t care for the environment? This is why I say that food is not all that matters!
So now for the people with kids! One of the reasons why I choose not to have kids is because there is not much to leave them. Water is going to run out in a few years, if we are lucky maybe two decades. And that’s just one very important resource that I’m using as an example. So why have kids? So that they can suffer for my peers’ and my ancestors’ mistakes and laziness and greed? No thank you!
But if I was a parent, I would certainly be doing EVERYTHING in my power to leave something of substance to my children. And I don’t mean a car, a house, a trust fund; I mean clean water, clean air, stable fauna and flora, a world to live in.
How is it possible to bring a person into this world and be so unconscious and irresponsible? Driving an SUV, living in big house that waste resources, eating shitty food and feeding kids that same shitty food, not being conscious of the impact of every action. Every piece of trash, napkin, paper towel, diaper, toy, clothes, hamburgers, soda, designer coffee, bottle of water you use and consume came from somewhere possibly a natural resource, an animal, or an underpaid person/child in China or Bangladesh. How will you explain that to your children?
Now that I’ve complained enough and probably got many people (and possibly friends) pissed off, I’m starting a “Green” series of blog posts that can help all of you zombies out there to contribute in your daily actions little by little to wake up and smell the trash you are making. So I’ll post them as I write.
This is How YOU Make Me Feel
Your actions hurt me and the world. I cry when….
I see you grab paper towels, paper napkins, printer paper, anything paper and forget that was once a tree.
I hear you letting water run and be wasted.
I see you throwing away a recycle or reusable plastic/glass bottle.
I see you uses plastic bag for your shopping and then throwing them away in the trash.
I see you purchase a brand new plastic tupperware instead of reusing containers from other foods.
I see you feed yourself and your children garbage.
I see you contribute to companies that abuse children and workers.
I see you feel up your stupid useless hummer, your porsche cayenne, or your vw toureg‘s gas tank.
I see you water your useless lawn instead of planting food.
I see you vote for people like Sara Palin that kill animals for fun.
If you care about me, your children, your family, and your friends, please take a moment to think about how you can change one thing in your life TODAY and contribute to save resources.
I had typed this entire blog post and lost it with a click of a key! You’d have thought WordPress could have save it but now it didn’t. So my poor mouse took a hit… It was either the mouse or the laptop.
So here I am trying to make things better with the mouse, thank the gods, goddess, universe, God, and Ganesh, it survived! And now I’m starting from scratch.
I had some funny story about mediterrenean food, but who remembers! So here is the darn recipe for tabouli and raw chickpea hummus.
1 cup of quinoa to sprout
1 red pepper chopped
1 green pepper chopped
1 medium onion chopped (green or red is good)
1 tomato chopped
1 Tbs. of raw tahini
1 handful curly parsley
Olive oil, unpasteurized sesame oil, salt, cilantro, lemon juice to taste
Sprout the quinoa for two days or as long as you prefer them. Rinse and drain then place in a mixing bowl. Add the vegetables, olive oil, salt, lemon juice, tahini, parsley, and cilantro. Mix well and serve with hummus and cut vegetables.
Raw Chickpea Hummus
2 cups of sprouted chickpeas
2 Tbs. raw Tahini
2 cloves of garlic
1 handful of flat parsley
1/4 cup of olive oil
1/2 lemon’s juice
1/2 Tbs. Organic Cumin Seed powder
Salt to taste
Cayenne pepper and one olive to garnish
Rinse the sprouted chickpeas and put in food processor. Add all the other ingredients and mix until smooth.
Put in a bowl, add some olive oil on top, sprinkle some cayenne pepper, and add an olive.
Oh! and now that I’m finally in a good mood, enjoy!
No animals or husbands were harmed during the retyping of this post… Well I’m sure Denis would say different! 🙂
One Saturday morning I woke up waiting a green juice. So I took everything green out of the refrigerator and juice it. I usually don’t juice greens because I get a fantastic green juice at Josh’s Organic Garden called the “Thank God” five days a week. Not only does Josh have the best greens ever, but also their juicing method is out of the world.
So I have gotten used to drinking green juices five days a week and Saturdays they are not open. I washed all my greens and juiced them including two apples because my juicer is not as great as the one at the Juice Bar. And now it has become a tradition to wake up Saturday mornings and juice the greens.
Here is what I juice:
3 types of Kale (dinosaur, red, and green)
3 types of chard (red, yellow, and white)
Florida Romaine lettuce
Dandelion, Spinach, Collard Greens
Celery, Carrots, Cucumber
2 apples (optional)
I juice everything and put it in a jar, mix in about 2/3 of water, and some pH drops. I save half of that for my sweetie and he adds a lime/lemon to his juice, and I add the two juiced apples to mine.
One of my favorite cooked dishes was Russian borsch. It was my favorite soup to make for Denis and when we became vegetarians I stopped using beef to make it. However, when we became raw, I had a hard time finding a recipe for borsch that I liked. Finally, I invented my own and liked how it came out. The almond milk gives it a “sour cream” feeling to it. I have actually made this soup with golden beets as well. So I hope you enjoy it as well!
1/2 cup of raw almonds & water (or 1 cup of raw almond milk)
1 medium size tomato
2 medium size beet
3/4 cup shredded cabbage
Garlic and onion to taste
Salt to taste
Blend the almonds and water to make almond milk. Strain the milk in a nut bag or if you want to keep the pulp, don’t strain. Poor the milk back into the blender and add one beet, one carrot, and the tomato. Add some salt, garlic, onion, and olive oil and blend until smooth. Put aside in a bowl.
Shred the other carrot and beet and add to the soup base. I use my food processor with a shredding blade to save time. Add cabbage and dill.
Pour in serving bowls and add some olive oil on the top.
Kimchi is one of my favorite dishes ever! I think I can eat it almost everyday. Here is my way of making raw vegan kimchi.
1 Napa cabbage or Chinese cabbage
Real Salt (first to salt the cabbage and then to salt the whole recipe)
5 to 7 cloves of garlic
Peeled Ginger to taste (I use about 1 inch square of a ginger root)
1 red pepper
1 jalapeño pepper or cayenne pepper (not powder)
1 yellow onion
1/4 cup Bariani Olive oil
Chili flakes and pepper flakes to taste
10 Scallions julienned or cut in long strips (lots of scallions is what makes this recipe)
Wash the cabbage and separate the leaves. Let the water drip off the cabbage and get a container ready to place the cabbage for the salting part of the recipe and another container to press down the cabbage. Line up some leaves on the container put salt all over. Add another layer of leaves on top and add more salt and repeat until you use all the leaves and salt every layer. Use the other container to press down the cabbage. Let sit for 8 hours or overnight until all the cabbage is soaked in the salty water. You can let it sit more time to ferment more, but it won’t probably be raw at that point. You can also choose to let it sit less time, but I find that 8 hours is just perfect. Taste the cabbage and if it’s too salty for your taste, rinse it, but if it’s fine, just dumped the residual water.
Cabbage and salt in layers
To make the paste, I like to use my juicer to mince all the ingredients for the red paste. However, you can use a vegetable chopper or a food processor for this part. So mince or chop or process the garlic, ginger, red pepper, onion, and some of the red pepper flakes or jalapeño pepper or cayenne pepper. When I put this thru my juicer using the mince blades, there is also some juice that comes out which will make the paste a bit more liquidly and that’s why I don’t have to add water to this recipe. If you use a food processor or a chopper you may have to add a few spoons of water and the olive oil. Mix this paste and taste it for flavor. Depending on the saltiness of the cabbage and of the paste, you may want to make sure they will balance each other.
Peppers and Garlic for Kimchi
Using the same washed container, spread some of the paste at the bottom of the dish and take some of the scallions and spread them over the paste… you are going to layer the cabbage and paste like a lasagna. Take some cabbage and cover the first layer of the paste, and then add some more paste and scallions over the cabbage and keep layering in that order. Once you used all the cabbage and paste, cover the container and refrigerate for a few hours (4 to 6 hours). If you have cabbage or paste left over, just add it to the sides or try to fill in every space in the container.
I get about 6 to 8 servings out of this because I use a lot of it in different salads. I like to take a cucumber and chop it small cubes to add to the kimchi.
“Got Kids? Feeding them Veggie? In Florida that makes you a Criminal.
Find out why and what you can do about it.”
An innocent Florida family has been convicted of child neglect and sentenced to 15 years probation for feeding their kids a raw, vegan diet. Their case is on appeal to the US Supreme Court and we can help them set the record strait and set a new standard for the health of our children in the future.
The courts themselves are on record as being in conflict with each other in this case. The criminal court ruled for 15 years probation for feeding the children a raw vegan diet while at the same time the family court ordered the children be placed on a raw food diet with soy. In the family court all the radiological reports and blood tests performed by the State of Florida on behalf of the prosecutor came back normal. The judge even said, “The state didn’t prove their case against the Anderson’s” and that’s why he placed the children on a raw food diet with soy.
We have a chance to support the Andressohn’s as they take this case to the Supreme Court and set a precedent for parent’s rights to choose their child’s diet.
If you can help fund their defense (and yours) mail a check to:
Marcia J. Silvers P.A.
2937 S.W. 27th Ave Suite 101
Miami, Florida, 33133
On behalf of the Andressohn family and all parents who wish to feed their children a healthy diet, Thank you very much for your support.
Call Lamoy and she will thank you personally at 786-447-1875.
This website is for educational and informational purposes only and may not be construed as medical advice. The information provided in Panyvinito.com is not intended to replace medical advice offered by physicians. Please contact your primary care physician before making changes to your diet or lifestyle.
What is Pan y Vinito?
Pan y Vinito is my nickname. When I was born, a movie was released called "Marcelino Pan Y Vino." My grandfather saw the movie and named me after the movie. So from then on he called me "Marcelita Pan Y Vino." Years later the name became "Pan y Vinito."
The words Pan y Vino actually mean "bread and wine."