Tag Archives: Holiday

Raw Vegan Day 47 – Savory Thanksgiving

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Lunch from yesterday at work.  1 orange, 1 grapefruit, 1 green apple, 2 kiwis, 1 half avocado, 2 carrots, 2 roma tomatoes, and sugar snap peas.

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Thanksgiving Breakfast – Watermelon Basil Juice in a wine glass.

Thanksgiving Lunch – Savory Kale Salad (no pic taken) – huge bowl of kale, mung bean sprouts, and cucumber noodles topped with an oregano, garlic, turmeric, beet, carrot, mushroom, and tomato pizza-like sauce.  It was a dark swamp red color over the green and white salad.  I’ll make it again and tweak the sauce flavor further to make it more like a spaghetti sauce.  Not pretty at all, but delicious and food coma worthy!! Zzzzzzz…

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Thanksgiving Dinner Salad – 5 oz baby arugula, 3 spiralized cucumbers, 1 avocado, 1 carton of grape tomatoes drowned in a carrot broth – 3 large carrots, 3 roma tomatoes, fresh dill, fresh lemongrass, 3 fresh dates, juice of 1 lime, 3 drops sriracha, 1 spoon of yellow miso, and a cup and a half of water to give it a broth consistency.  Y.U.M.

Thanksgiving Dessert – a single serving Hail Merry raw vegan chocolate almond butter pie.


I went to the dentist yesterday morning. I hadn’t been in well over a year. I had barely any plaque, no cavities, no bleeding, no inflammation, and my gums were measured to be significantly healthier than the last visit. I almost fell asleep when the dental hygienist was scraping my teeth because it didn’t hurt at all.

They asked me about flossing. I said, I’m bad. I rarely do. But I eat a lot of raw fruits and veggies since I’m raw vegan. You know what? They didn’t even push the flossing issue after hearing that and seeing my mouth.

Also, “no fluoride treatment, no X-rays, and no toothpaste” was put on my file because of unknown environmental neuro risk factors. No more chemicals and no more rays unless medically necessary.

Thanksgiving Inspired – Warm Broccoli Cheese Noodles

zoodles
NOODLES – I don’t think you can go wrong beginning any dish with a giant bowl of spiralized zucchini.  This was all one jumbo zucchini.

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VEGGIES – Teenager Bok Choy (it’s not quite baby and it’s not quite full grown) and broccoli.

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APPLY – Chopped veggies over noodles.  Onward to the sauce…

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SAUCE PREP – This is what happens when you spiralize a zucchini.  You are left with a Zucchini Weenie (Fully Raw Kristina’s term for it).  Below the weenie is a piece of garlic.  Toss both in the Vitamix.  Waste not…

herbs
HERBS – Cilantro, Parsley, and Lemon Basil.  Personalize your sauce.  Add whatever herbs you desire.  My herb combinations are ALWAYS different even on repeated meals.  Toss in the Vitamix.

tomatoes
TOMATOES – Baby heirlooms turn into nacho cheese in the Vitamix.  I kid you not.  It’s magic.

NUTS/SEEDS – I added some pumpkin seeds and sunflower seeds to the Vitamix.  Add whatever nut/seed you desire.  Not too many.  Cashews are the best for cheesy sauces, but I didn’t have any on hand.  Substitution!

SPICES – Turmeric, lemon pepper, nutritional yeast, and a very tiny amount of himalayan sea salt.  Add what makes you tingle!  In retrospect, I might have added miso instead of sea salt and maybe a fresh date or two.

WARM – Vitamix on high for about two minutes or however long you want to get it warm enough for you.  The longer you go, the more enzymes will be lost.  Pour over the veggie noodles.

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ONION – You can’t have broccoli cheese without some sort of crunchy onion on top.  I used a package of Veggie Krunch raw vegan Sweet Onion as my “fried onions” topping.

casserole
FEAST.  Looks so naughty on the top, but it’s oh so green and fresh on the bottom.  Make your own version.  Tell me what you did differently.  There is no right or wrong way.  Play with your food.