Tag Archives: Raw Vegan

Raw Vegan Day 49

Breakfast Fruit Plate – 2 pomegranates, 2 kiwis, 1 grapefruit, and 1 orange.

Raw Lunch – Portabella caps filled with sweet and spicy garlic nut butter topped with roma tomato slices and snipped chives. Baby sweet peppers, lime, alfalfa sprouts, and kimchi on the side to take care of the fallen garlic nut butter.

Garlic Nut Butter – In the Vitamix, I tossed in a few fingers each of pistachios, cashews, macadamia nuts, and a few Brazil nuts. I added a handful of dates, several large cloves of garlic, raw tahini, and yellow miso. I blended slowly on low adding little drops of water at a time to control the consistency. I wanted creamy but not runny. I had to scrape the edges a few times too. It poured right out but held its body in the mushroom caps.

I have to say… This is one of the best tasting dishes yet.

Raw Vegan Day 47 – Savory Thanksgiving

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.

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…

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.

Raw Vegan Day 45 – Keep it simple and colorful

“Crouching Blood Orange. Hidden Kale.”  A bed of kale, 3 colors of bell peppers, grapes, apple, broccoli, and blood orange.  No dressing.

Bed of kale, apple, grapes, broccoli, and blood oranges.  No dressing.

Beet and Butternut Squash Soup with Zucchini strips on top.

Apple, carrots, grapes, tomatoes, broccoli, oranges, and pomegranate seeds.

Quick kale salad with pomegranate seeds, carrots, apple with a few almonds on top.

Cheesy carrot zoodles – SECRET SAUCE I used about 9 carrots, 1 carton of tomatoes, 1 garlic clove, juice from 1 small lemon, raw tahini, 3 drops sriracha, 1 small spoon of flaxseed oil (unfiltered, coldpressed), and 1 small spoon of yellow miso.

Lava cheese sprout salad –  A mountain of mung bean sprouts and alfalfa sprouts doused with leftover SECRET SAUCE (shown above) and garnished with edible flowers, crushed red pepper, baby peppers, baby bella mushrooms, avocado, and lime.

Kale mound with apple cider vinegar and flaxseed oil massaged in and garnished with asparagus, cranberries, blackberries, baby bella mushrooms, grape tomatoes, kiwi, and cucumber.

Butterleaf lettuce with berries, pistachios, apple, and orange.  I made a raw vegan chocolate sauce and drowned the plate in it using raw cacao nibs and fresh dates.

Simple tomato soup – just tomatoes and garlic with garnish.

A kale snack with cucumber, baby bella mushrooms, and mung bean sprouts.  I added apple cider vinegar, a little flaxseed oil, and some raw salsa as dressing.

Fists and fists full of kale topped with sprouts, tomatoes, sugar snap peas, and cucumber noodles.  See below for dressing.

Lime, Mango, Avocado, Basil, and Turmeric dressing.  It was neon lime green.

1 grapefruit, 1 orange, 1 carton of raspberries, and 1 carton of blackberries.

5 oz of baby kale, 1 carton grape tomatoes, 1 avocado, 1 lemon, 1 orange, 3 carrots, and sugar snap peas.  I’m actually afraid that I’ll be getting too much protein and fat with this dish!

A Pro-Con List on 80/10/10

I consider myself to be raw vegan.  Vegan for the animals and raw vegan for health.

I’ve been looking at 80/10/10 lately and am trying to mimic some of the dishes I see from 80/10/10 followers because they look so simple and clean.  I’m also curious about what 80/10/10 would do to my overall health and performance in getting my strength back from my Multiple Sclerosis episode.  The idea of counting macros seems daunting to me.  Nevertheless, more research and experimentation is required.

I don’t really care for labels or sub-labels, but that’s the way people communicate in society.  Identifying by a label can bring comfort, security, and a sense of belonging.  That’s so important, especially when faced with bullying or adversity, however it can backfire into bullying the bullies.

I’ve seen a lot of bullying across the labels.  Vegans hating on Raw Foodists.  Raw Foodists hating on Raw Vegans.  80/10/10s hating on Vegans.  RawTil4s hating on 80/10/10s.  It’s dizzying!

I asked the following question on social media:

Are you vegan or raw vegan and either love or hate the 80/10/10? Why?

I got many responses and compiled the following lists from them:

The Pro List

  • Seems legit to minimize fats and proteins and maximize carbs.
  • There’s no restriction on intake volume.
  • You can avoid and heal from major diseases.
  • Overall it’s easier and faster to clean the kitchen with less food preparation, no cooking, less dishes to wash, and very little kitchen equipment required.
  • Leftovers can be composted with livestock.
  • Thousands of varieties of produce keep it interesting.
  • Cooking destroys nutrients.
  • Mother nature formats our natural food to 80/10/10.
  • Testimonials from people who have tried it say: they felt their absolute best while on it, it helped overcome health issues, it helped with weight loss, they felt their lives changed for the better, it shows people what it really means to be healthy, happy, and thriving, it cures emotional eating, you feel a natural high every day, it allows a person’s full potential to be unlocked, you are more true to yourself and are better able to deal with life, and it reformats the body and mind towards emotional stability, clear and sharp thinking, and has the whole body running smoothly.

The Con List

  • It’s too hard – not enough willpower.
  • It’s too expensive and requires too much eating/overeating.
  • Fear of restriction and boredom.
  • No desire or motivation to go 80/10/10 – vegan or raw vegan makes me happy.
  • Giving up or reducing salt and fat is too challenging.
  • Requires too much preparation, patience, attention to detail, and planning to the point of obsession.
  • Judgment is harsh from others who haven’t tried it because it seems unhealthy and restrictive.
  • Unlearning lifelong eating habits and emotional eating takes time and is challenging.

The Other List (Didn’t answer the specific question about 80/10/10, but still very interesting points!):

  • Raw vegan and 80/10/10 are not the same.
  • Vegan doesn’t necessarily mean healthy.
  • Not everyone knows what 80/10/10 is even if they are vegan or raw.
  • Vegans and raw vegans mostly agree that raw vegan is optimal for health even if they can’t agree that 80/10/10 is optimal.
  • Vegan is more accessible for the masses over raw vegan or 80/10/10.
  • You have to try and test and see what works best for your body.
  • Mono-fasts like “Banana Island” are not normal or healthy.
  • Marathon runner prefers to eat by feel and does 80/10/10 without exact macro measurements.
  • The word “diet” is a turn-off – if you google 80/10/10, the book is titled “The 80/10/10 Diet.”
  • People would prefer to do more raw or aspire to incorporate more, especially if they didn’t have others in the household to consider like sexy vegan chef husbands who override willpower to stay raw when at home and with vegan children. (Understandable!)
  • Prior favorite foods become disgusting – this is both a pro and a con depending on your perspective.
  • Strong preferences for cooked food are hard to override especially when it gets cold. (Oh I know! Staying raw is hard!)
  • Can’t do 80/10/10 because fructose-intolerant and other allergies. (Not much you can do about that!)
  • High fruit, high oil, and low protein seem to work well for Multiple Sclerosis. (Yes I hear that higher fat is better for MS management, but I also hear that they don’t know what causes it and don’t know how to cure it. So how do they know how to best manage it I wonder? All we can go on is how we feel – and if that works best, might as well go for it!)
  • People feel the raw foodist superiority complex and the better-than mentality that you aren’t “vegan enough” are a real turn off from the vegan/animal rights movement.  (This sounds SO familiar… like when vegan wasn’t as mainstream as it is today and all vegetarians had a “complex.”  Tolerance is lacking – bullying is an issue across the board.)

What do you think about 80/10/10?  Is a whole food plant-based diet enough?

Raw Vegan Day 36 – Sunday Fruit Plate, Spiralizer Discount, and Winter Soup

BREAKFAST – 1 tiny watermelon, 1 pineapple, 1 blood orange, and pomegranate seeds.


All spiralizers are NOT created equal!! I kept hearing about people spiralizing potatoes and carrots and I wondered how?!

My spiralizer would shred the base end of the vegetable on the spinning dial full of teeth used to stabilize the vegetable and push it through the blades.

I ended up getting another brand of spiralizer. The Finest Chefs brand. Immediately I noticed that the teeth on the spinning dial looked longer. So I measured!

The Finest Chefs spiralizer has 5/16ths of an inch long teeth while the other has only 1/4th of an inch long teeth.

So I just tested it on potatoes and carrots. Success!!!! Red potatoes went so easy, sweet potatoes were tougher, but they went through! Carrots were easier than the sweet potatoes!!! I’m excited!!


The Finest Chefs

A coupon code for an additional 10% off for all my friends (no I don’t work for them – I made a friend at the company who hooked this up for us).  The URL link is The Finest Chefs on Amazon
Here is the coupon code to key in during check out: 5VAK3839 .

TASTY CURLS – I took the curls and dipped them in a special mixture before putting them in the dehydrator.  Here’s the secret sauce – nutritional yeast, flaxseed oil (unfiltered coldpressed), apple cider vinegar, himalayan sea salt, cayenne, onion powder, garlic powder, and add just enough water to make it pasty.

WARM BUTTERNUT SQUASH SOUP – 1 butternut squash (skin and seeds too), the leftover spiralizing weenies from the carrots and potatoes, turmeric, cinnamon, onion powder, garlic powder, and himalayan sea salt.  Vitamix for 2 minutes.  I topped it with some Tasty Curls.

TASTY CURLS – Boyfriend approved.  He says they taste like Cheese Its.  (what are those??  Kidding…)

Raw Vegan Day 34

BREAKFAST – 1 baby watermelon.  It fit perfectly on the plate.  Not pictured – 1 orange and 2 dates.

LUNCH – Spaghetti and tomato sauce.  3 zucchinis spiralized into Zoodles.  SAUCE – 1 carton of red grape tomatoes (I know!  Changing it up, right?), 2 dates, 1 small spoon of flaxseed oil (unfiltered coldpressed), 1 small spoon of yellow miso, 3 magical drops of Sriracha, and the 3 zucchini weenies left over from spiralizing.

I made this lunch at home this morning and took it with me to work.  The Zoodles softened in the sauce after sitting for a few hours, so the texture was perfect.

I am losing my taste for certain vegetables!  I’m horrified!!!  Dark leafy greens are beginning to taste bitter.  Certain combinations that I used to love now taste odd.  Texture is becoming much more important as well as… and I really hate to say this… sweetness.

This girl used to hate sweet things.  Fruit was blah.  Sugar was blah.  I loved salt and umami!  Since I cut way back on my sodium intake and heavily increased the fruits, I’m now craving sweet fruits constantly.  Even bananas, which I used to hate.  It is really bizarre.

People tell me they admire my willpower.  I say it’s nothing special.  I’m human.  We can do anything we set our minds to.  Plus, I’m sure there are even more hard core raw vegans out there than me who eat bark and dirt.  I’m probably like level 2 or whatever the rankings are.

The cooked food cravings are subsiding and processed cooked food smells… so strange.  Part of me wants to crave it and the other part is confused by it.  Such strange happenings in the body since going raw.

DINNER – This Sloppy Salad starts with a mega bowl of spring mix greens and 1 carton of red grape tomatoes.  Then drown it in Lemon Cilantro Carrot Dressing.  Don’t forget to drink the rest of the dressing.

DRESSING – The fresh Lemon Cilantro Carrot Dressing is made with juice squeezed from 1 small lemon, 2 cups of water (or less – it depends on how sloppy you want your salad – the more water you use, the thinner the dressing is.  I like mine very sloppy and watered down), a fist of cilantro, a squirt of flaxseed oil (unfiltered coldpressed), a palm full of cashews, a small spoon of yellow miso, 3 carrots, and 3 magical drops of Sriracha.  Vitamix that for maybe a minute to slaughter the carrots properly.  This Lemon Cilantro Carrot Dressing reminds me of salsa verde that you get in any Mexican restaurant with the appetizer chips.

DESSERT… Only if I’m still hungry, I might make a quick bowl of Warm Tomato Beet Soup later.  🙂

I am intentionally adding more specific fats to the routine like flaxseed oil because of the MS.  I know it’s probably not strict 80/10/10, but I feel better balancing it this way during the detox for now.  In time, I may reduce this.

Raw Vegan Day 33 – Two Winter Soups

Oh the memories of savoring the hot soups in winter…  the hotter, the better.  If my tongue was still attached, it needed to cook for longer.  Same with spice – the spicier, the better.  Well, apparently, Vitamix warming is okay on the raw.  🙂  2 minutes or less.

Warm Beet Tomato Soup – 1 large beet, 2 cartons baby heirloom tomatoes, a sprinkling of nutritional yeast, 1 small spoon of yellow miso, and 3 drops of Sriracha.  I added somewhere between 1-2 cups of water to thin the consistency and make it easier to blend.  I blended 2 minutes to warm in the Vitamix.

Zoodle Noodle Soup – 1 large spiralized zucchini in broth.

Broth – the leftover zucchini weenie from the spiralizer, 2 1/2 cups of water, 1 small spoon of yellow miso, 2 fresh dates, 1 small spoon of raw tahini, 1 small spoon of flaxseed oil (unfiltered coldpressed), and the magical 3 drops of Sriracha.

It did not even go 30 seconds in the Vitamix, and the broth was just barely room temp.  I took this to work so it sat marinating the zoodles for a few hours.  The zoodles softened and the texture was perfect even at room temp.  I have leftover broth, so I may add some fresh spinach and tomatoes to it later for a sloppy salad.

This was my snack yesterday at work.  I had a 5 minute break.

I had leftover broth from the Zoodle Noodle Soup after eating all the Zoodle Noodles and I was still hungry, so I made a second lunch starting with a plate of veggies…

Sloppy guts
3 local bell peppers, 1 cucumber, and 1 carton of baby heirlooms.  I chopped them and added them to the Broth.

full sloppy
I had a bundle of spinach that I chopped and placed on top.

Side sloppy
Side view – look how deep and colorful it is!

Eating down the salad – the colors!!!

Sloppy Salad
I call this The Sloppy Salad.

Thanksgiving Inspired – Warm Broccoli Cheese Noodles

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.

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

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

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 – 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 – 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.

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.

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.

Raw Vegan Day 31 – How to Make a Quick Gorgeous Salad at Work

I’m busy.  You’re busy.  Let’s get right to it!

I have 1 hour for lunch.  I’ve got 20 minutes to make a salad and hopefully more than 20 more minutes to eat!  I have less than 20 minutes to write this post.  I have a sink, a knife, and a counter top.  GO!

kale layer
KALE LAYER – I brought a large bundle of kale but only used half for this salad.  I washed and ripped away the leaves from the stem by holding the fat end of the stem and sliding my fist down the shaft to separate the leaves from the stems.  I tore it into pieces on the plate.

apple layer
APPLE LAYER – I used the kale as the cutting board to quarter the apple, cut out the core, and dice.  Cutting into the kale was awkward at first, but I got the hang of it.   I don’t have a cutting board at work.  The alternative is spreading some napkins over that nasty counter top.

carrot layer
CARROT LAYER – I used my world famous (yeah right…) Hover-Cut technique!  I held each of the carrots one at a time over the salad and used my knife at an angle.  I turned the carrot as it got shorter.  You can see the pieces look like spears in some instances.  Cutting into air takes practice at timing and swift controlled movements, but it’s easily learned.

celery layer
CELERY LAYER – 2 stalks Hover-Cut!  NEXT!

tomato layer
TOMATO LAYER – I used a carton of heirloom baby tomatoes.  I held each tomato in the air between two fingers and cut the middle with the blade facing away from my hand.

pomegranate layer
POMEGRANATE LAYER – Optional!  But of course, every ingredient is optional to what YOU want on your beautiful salad!  I had one in my bag so I opened it and sprinkled some seeds on top.  I cut off the top and sliced wedges around the flesh in line with the fruit’s natural lines.  They just pop open with not a lot of effort if you do it just right.

DRESSING?  Who has time!?  Well I didn’t bring any, but if the balance of sweet fruits and crisp veggies isn’t doing it for me, I’ll drizzle a little raw almond butter which is excellent to keep at the work desk for emergencies.

And now, I feast!  Happy salad making!

Raw Vegan Day 30

Kale Bowl – Green and purple kale with avocado drowned in a warm tomato, carrot, and celery broth.

(Broth – 1 carton of heirloom tomatoes, about 2 cups of water, a little brown miso paste, 3 drops of Sriracha, 2 carrots, and 2 celery stalks warmed for a couple minutes in the Vitamix.)

Fruit Plate – Quick Snack – 2 apples, 1 orange, and 1 pomegranate.

Breakfast today was a 32 ounce banana, date, and flaxseed smoothie with cinnamon and allspice.

Lunch yesterday was 1 whole small watermelon juiced.

Breakfast yesterday was a smoothie made from 1 whole pineapple, half an apple, 2 bananas, and 2 carrots.

I’m rocking the raw cravings like it’s second nature now.  I’m doing less thinking and less conscious determination to stick with it and avoid temptation.   Best yet, cooked food now smells slightly dead and not as appetizing to me now.  The downside is that meat and dairy absolutely stink like decay and putrid rotting filth.  I can’t believe that I used to eat that stuff.

I became vegetarian in 2003 and vegan in 2009.  I went raw vegan on October 12, 2014 because I couldn’t bear the thought of beginning injections for Multiple Sclerosis without doing absolutely everything in my power to heal myself.  I began injections on the same day.  I will post those first few documented weeks sometime soon.

Some things about being raw still confuse me.  I will look up “raw vegan” recipes online and see people worrying about warming their raw food but not above an exact temperature, and then I’ll see all sorts of non-raw food items (mostly to add flavoring) in the same recipe.  It seems highly contradictory to me, although I’m still reading about this and learning the new lifestyle as I go.  Right now, I simply go by touch, smell, taste, and sight.  I don’t want to cook my food or kill any enzymes, and I don’t even do a warmed dish every day, although I might be more inclined to do this when it gets colder.

Also, salt?!?!?!  Supposedly that’s still allowed??  Along with soy sauce?  Miso?  I even saw somewhere that almond milk and tofu are allowed?  I’m not so certain about all that… more research is required before I overdo it on any of that.  I did see that a couple of tiny drops are okay of certain spices even if they aren’t raw.  I’m just skeptical right now and don’t want to falsely claim that I’m 100% fully raw if I’m unintentionally not.  Ah well, we live and we learn.  Onward and upward into this lifestyle!