Tag Archives: vegan lifestyle

Raw Hummus

14 November
Mediterranean Plate

Mediterranean Plate

Whenever I don’t feel like making a complicated dish for dinner or I have run out of greens, I make this hummus I learned at this year’s Raw Spirit Fest in D.C. I also add some cut veggies, usually left over veggies, to make a “Mediterranean” dinner or plate that comes out amazing with very little effort.

1 cup of Sunflower Seeds

2/3 cup of Hazelnuts

1/3 cup of Sesame Seeds

1 Tbs. Raw Tahini

2 cloves of Garlic

2 Tbs. Bariani Olive oil

The juice of ½ Lime or Lemon

Organic Cumin seed powder and Salt to taste

½ cup water

½ cup sun dried black olives

Using the food processor, combine the seeds and nuts; add tahini, olive oil, salt, garlic, cumin, lemon or line juice and begin mixing. After most of the nuts are grind, begin adding some water until you reach the desired consistency. I personally like it very smooth and liquid, but you can decide how much water to add. Add the sun dried black olives and continue to mix in the food processor until smooth.

Cut other vegetables such as broccoli, celery, carrots, cucumbers, red peppers, etc, and serve as a meal. It takes a few minutes and everyone loves the hummus.

Raw Vegan Kimchi

29 September
Raw Vegan Kimchi

Raw Vegan Kimchi

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

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

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.

Cucumber Kimchi Salad

Cucumber Kimchi Salad

Raw Asian Food: Miso Soup & Cucumber Spicy Noodles

28 September

Miso Soup & Noodles

Miso Soup & Noodles

One of the hardest things to give up for me was Asian food such as Japanese, Thai, and Korean. So I’ve created several recipes to make up for my favorite dishes and flavors I miss. Hope you enjoy them too!

Miso Soup

Serves 2

Water

1 inch cube ginger

2 carrots

1 Tbs. brown miso paste (unpasteurized)

Garlic, olive oil, and salt to taste

Put all ingredients in the blender and blend until mixed. Serve immediately and add cilantro to decorate.

Decorating tip: Add some avocado, sprouts, and pour some olive oil.

Cucumber Spicy Noodles

Serves 2

3 medium size peeled cucumbers

¼ red peppers sliced or julienned

½ romaine lettuce

½ jalapeño pepper or cayenne pepper (or powder)

2 Tbs. of Nama Shoyu or Braggs

Olive oil

A handful of cilantro

Sesame seeds (black if possible)

Using a spiral-slicer cut the cucumber to make noodles and put aside. In a bowl, mix the Nama Shoyu or Braggs (or both) with the olive oil, cayenne, and chopped cilantro. If using jalapeño peppers, mix in food processor. Cut the romaine lettuce and make a bed of lettuce in each plate. Put the noodles and cut red peppers on top of lettuce. Pour the dressing on each plate and sprinkle some sesame seeds and more olive oil.

Decorating Tip: you can also cut some fresh tomatoes and add to dish.

Cucumber Noodles

Cucumber Noodles

How the Breakfast Smoothie became the Morning Soup

23 August
Morning Raw Green Soup

Morning Raw Green Soup

Once upon a time there was the green raw breakfast smoothie. Two handfuls of any greens found in my refrigerator (kale, dandelions, chard, collards, lettuce, and spinach) with two fruits (usually banana or mango) and half avocado. We loved our green smoothie for the morning and enjoyed its creamy refreshing nature that woke us up and gave us energy to start a hard day at the office.

But one day, the mango season ended! And the hand-picked bananas we used to get from our friend Tim Tye stop coming. We were left without fresh local fruit! And breakfast was never the same!

One day, I woke and looked at the refrigerator… so full of greens and no fruit. All of the sudden, I saw hidden behind some raw food leftovers, a beautiful heirloom tomato and fresh cucumbers I had bought at Josh’s Organic Garden. And that’s when it hit me!

“Who said breakfast had to be sweet!” I said aloud and reached for the tomato and cucumbers.

I put my two handfuls of greens in my Vitamix, heirloom tomato, cut cucumbers, half avocado, olive oil, and a dash of salt.

My husband woke up to the noise of the Vitamix and ran to the kitchen. “What are you making?” he said.

I opened the Vitamix and pour it in a bowl and said “Who said breakfast had to be sweet?”

He put on his glasses and tasted the green liquid I had pour in his bowl and said “hmmm nice!”

And that’s how the green morning soup was born!

Raw Party Menu

09 August

Appetizers

Zucchini Rolls

10 Zucchinis sliced in a mandolin slicer (for two people use 2 or 3 zucchinis and reduce the marinade)

1 cup of your favorite marinade (see recipe below)

2 cups of your favorite pate (see recipe below)

Slice zucchini using a Mandolin slicer and marinate the night before (I place them into a lasagna pan as if they were lasagna noodles and pour the marinade over each layer). When ready, prepare the pate to fill the rolls. Line up the zucchini slices and put a spoon of pate at on the slice and roll the zucchini and put in the dehydrator sheet. Repeat process to use all slices and pate. Dehydrate for 2-3 hours.

Marinade I recommend

Namashoyu

Braggs

Olive Oil

Italian Herbs

Pate I used for party

1 cup of hemp seeds

¼ cup of pine nuts

½ sun flower seeds

Olive oil

Salt to taste

2 Tbs. water

Italian herbs to taste

Crackers and Pate

White Crackers

1 cup sunflower seeds soaked for 1 hour

½ cup hemp seeds soaked for 1 hour

¼ sesame seeds soaked for 1 hour

¼ pumpkin seeds soaked for 1 hour

1 cup ground yellow flax seeds (I used yellow to make them light)

½ shredded zucchini

Any seasoning to taste (I often alternate between Italian herbs or Mexican Seasoning)

About 1 cup water

1 Tbs. salt

I soak all the seeds in the same container and after 1 or 2 hours I drain them and rinse them again with ionized water. I them put them in the food processor and grind. Put the grind mixed seeds in a bowl and add the flax powder and seasonings as well as salt. Mix well and then add the shredded zucchini. I add as much water as I want and continue to mix until I have the desired consistency and that way the crackers won’t have to dehydrate for a very long time. After mixing and making a “dough”, press them flat onto a teflex sheet and dehydrate for approximately 4 to 8 hours. Serve with any pate, salsa, or guacamole.

The original recipes is from LifeFood Recipe Book by Anni Padden Jubb and David Jubb

Main Dishes

Indian food

Indian Dish

3 zucchinis diced small

1 small eggplant diced small

1 broccoli cut in mini florets same size as the other vegetables

1 cup of diced tomatoes

1 yellow zucchini diced small

1 cup peas

1 Tbs. lemon juice

2 Tbs. olive oil

Curry powder to taste (I use about 2 Tbs. of curry)

A pinch of garam masala

A pinch of cumin

Salt to taste

Curry Sauce (see recipe below)

Mixed all the ingredients in a bowl and let the marinade mix well. Transfer to a teflex sheet and dehydrate for 1 to 2 hours.

Curry Sauce

1 red pepper

1 cup of sundried tomatoes soaked for about 2 hours

Garlic to taste (I use about 2 cloves or more)

1 Tbs. lemon juice

Ginger to taste (I use about an inch cube)

½ cup of cilantro

Curry powder to taste

1 Tbs. Coconut oil

Salt to taste

*To make it spicy I add about 1 red or green jalapeño

Blend all the ingredients in the blender until smooth (you may want to add a little bit of water or oil to make it more liquid). Bring the vegetables out from the dehydrator and put in a glass container and add the curry sauce. Mix well and return to dehydrator for another hour or so.

The original recipe is from Get Fresh Magazine by Russell James

Salad & Raw Nut Tofu

 

Salad and Tofu

 

I made a big salad and one of our friends brought another salad which everyone loved! I often use lettuce to replace rice and serve with any dish.

Raw Nut Tofu

1 cup Irish moss paste

¼ cup water

½ lemon juice

2 cups of Cashews soaked for 2 hours

1 Tbs. of unpasteurized light miso

Salt to taste

Blend in high power blender until smooth. Use a plastic wrapped container to pour the mix. Refrigerate for a few hours and serve. Another variation on this is to actually marinade the tofu in the kind of sauce you want until it soaks the sauce. I put the marinade in the blender from the beginning and refrigerate longer.

The original recipe is from Get Fresh Magazine by Russell James

Drinks

Ice Tea & Watermelon Juice

Ionized Water

Desserts

Chocolate Pudding

1 Avocado

¼ cup raw cacao

2 Tbs. maca powder

¼ cup raw agave

1 Tsp. of Mesquite powder

Salt to taste

Put all the ingredients in the food processor and blend until smooth. Set in refrigerator until ready to serve.

Vegetarian vs. Vegan

26 July
Vegan Sandwich

Vegan Sandwich

Many of my friends and family members often ask us what is vegetarianism and veganism, difference between them, and the benefits of changing to these lifestyles. So I’ve decided to write about these three commonly asked questions and explain what I have learned in the subject of vegetarianism and veganism.

Definitions and Difference

Vegetarianism means to me to exclude all animals (meats and fish) from one’s diet. There are three subcategories within the definition of being a vegetarian. Lacto-Vegetarian includes dairy, Ovo-Vegetarian includes eggs, and Lacto-Ovo vegetarian includes both eggs and dairy. Veganism excludes all animals and animal byproducts not only from one’s diet but also one’s lifestyle. For example, vegan will not buy leather goods, or soaps that contain animals, etc. Therefore, the difference between being a vegetarian and a vegan is that vegetarians still consume some animal products (eggs, cheese, butter, honey, etc) even though they don’t eat the flesh. Vegans don’t eat, wear, or buy any animal products.

Benefits

Some of the benefits I found by transitioning to a vegetarian and later vegan diet included improvement in my health, increase in money savings, and decrease in environmental impact.

When I first started in the whole-foods/health journey, I was obese. Once I started fading out the amount of flesh I consumed, I started to loose weight. In addition, I saw changes improving my skin, energy level, mood swings, and productivity. I made sure to transition carefully and visit my doctor regularly to run blood tests to ensure that the process was not damaging to my body.

As we stopped buying animal products, I noticed that we were spending less money on food bills and eating out. We were also spending less money on energy drinks, extra vitamins, and restaurants as we found that vegetarian dishes are usually the least expensive in restaurant menus.

When we became vegetarians and later vegans, we were not aware of the impact that consuming animal flesh has in the environment. Always being an environmental conscious person, I was blinded about the effects that animal consumption has on our earth. I was glad to find months after the complete transition to veganism that we were helping save the planet by not consuming and not buying any animal byproducts.  I strongly believe that one cannot be an environmentalist and still eat animal flesh.

I don’t judge people for what they choose to eat. I have many friends and family members who will eat a steak in front of me while I’m eating a raw vegan meal. I believe every person has the right to make their own decisions when it comes to their lifestyle, and therefore, only one knows what is good for one’s self. I do not recommend anyone to change their lifestyle without doing the appropriate research and getting the advice of experts. I strongly believe that every person is different and what is good for me may not be good for another person. So here are some resources that can direct you to find answers.

Books

  • Vegetarian Times Vegetarian Beginner’s Guide by the Editors of Vegetarians Times
  • The pH Miracle: Balance Your Diet, Reclaim Your Health by Robert O. Young
  • The Food Revolution: How Your Diet Can Help Save Your Life and Our World by John Robbins
  • Healthy at 100: The Scientifically Proven Secrets of the World’s Healthiest and Longest-Lived Peoples by John Robbins
  • The Newman’s Own Organics Guide to a Good Life: Simple Measures That benefit You and the Place You Live by Nell Newman
  • Skinny Bitch by Rory Freedman
  • The Great American Detox Diet: Feel Better, Look Better, and Lose Weight by Cleaning Up Your Diet by Alex Jamieson
  • If the Buddha Came to Dinner: How to Nourish Your Body to Awaken Your Spirit by Hale Sofia Schatz (Halé Sofia Schatz, Shira Shaiman)

Movies

  • Super Size Me (2004)
  • Crazy Sexy Cancer (2007)