Tag Archives: health

I Went Fully Raw Vegan for 7 Days – What I Ate w/ Recipes

Going fully raw has been quite the learning experience so far, especially since it is about 30 degrees outside today. I have seen quite a few benefits so far, but I will go over those in my conclusion post. Here I am going to share with you what I have been eating and some of the recipes I have really enjoyed so far!

New year, new me? Right? Well not really. While I do have a list of New Years resolutions this is something I have been planning for a while now. I was waiting until after Christmas because I bought Carter a juicer. (I swear he uses it too!)

Going fully raw has been quite the learning experience so far, especially since it is about 30 degrees outside today. I have seen quite a few benefits so far, but I will go over those in my conclusion post. Here I am going to share with you what I have been eating and some of the recipes I have really enjoyed so far! Please note that I do work full time, so the weekday meals might seem a little rushed.. that’s because they are! I tried not to repeat many meals, but it did happen a few times! I also ate no oil and very very little salt for detox reasons!

I tried my hardest to eat EVERYTHING fully raw, but a few condiments may not be 100% RAW. Feel free to call me out 🙂

Let’s get into it!

Day 1- Saturday

Breakfast- Banana Ice Cream with cherries and chocolate

Recipe- Blend 2-3 frozen bananas + 1 cup frozen cherries until smooth. Top with cacao nibs, coconut and more cherries

Lunch- Zucchini Noodles with an avocado sauce and strawberries

Snack- Carrot and orange juice!

Dinner- Raw Taco Salad and “Tacos”

Recipe-

Raw Taco Meat (serves 2)

  • 1 cup raw walnuts, pecans or another nut (walnuts work best, but if you have an allergy feel free to try other nuts!)
  • 1/2 cup sun dried tomatoes NOT in oil – soaked for 1 hour
  • 2-3 tablespoons water
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1-2 teaspoons liquid aminos, tamari or soy sauce

Blend walnuts in a food processor to roughly chop. Add drained sun dried tomatoes, liquid aminos and spices. Blend into a course mixture adding a little water at a time until you get the desired texture. It will look like taco meat and the liquid aminos should give it a light brown color.

Raw Cashew Cheese Sauce (4 servings)

  • 1/2 cup raw cashews
  • 1/2-1 cup water
  • 1/2 jalapeno
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 cup chopped tomatoes
  • Juice from 1/2 a lemon
  • 1/4 teaspoon sea salt

Blend all ingredients until smooth. Add water until desired consistency is reached.

Fill lettuce boats with “meat” and “cheese” or make into a taco salad with tomatoes and guacamole. I had both!

Day 2- Sunday

Breakfast- Mango & Banana Smoothie with Chia Seeds

Lunch- Failed sushi rolls and lettuce wraps with ginger cashew sauce

Snack- Raw Vegan Brownies a

  • 1 cup dates (soaked if not soft)
  • 3/4 cup raw walnuts or almonds
  • 1/4 cup cacao or cocoa powder
  • pinch of sea salt
  • shredded coconut (optional)

In a food processor- blend walnuts into a flour like substance. Add dates and blend. The mixture should be very sticky. Add cacao and sea salt and blend until well combined. Press into a brownie pan and top with coconut. Best served chilled.

Snack 2- Apples and Grapes

Dinner- Taco Salad (with no cheese and add guacamole) and Broccoli

No Picture! Only one I have missed so far 🙂

Day 3- Monday

Breakfast- Fruit Bowl with “banana milk”

  • 1 apple
  • 3 dates
  • 1 banana
  • chia seeds
  • coconut
  • raw pumpkin seed

I didn’t really like the banana milk (bananas, water, dates, vanilla) but you can try it if you want! This would be much better with a raw nut milk!

Lunch- Fruit Platter and Raw Pumpkin Seeds

Dinner- Zoodles with some kind of nut sauce. Didn’t like it enough to write it down…

Snack- Raw Vegan Chocolate Pudding

Working on a recipe for this! Needs adjustments

Day 4- Tuesday

Breakfast- Smoothie (same as Sunday!)

Lunch- Salad with pumpkin seeds and hemp seeds

Dressing (bomb.com)

  • 2 tablespoons raw tahini
  • 1 tablespoon stone ground mustard
  • few dashed of liquid aminos
  • 1 tablespoon lemon juice
  • water to thin it out

nomnomnom TRY THIS! Helped with my hummus addiction.

Snack- Raw Brownie and Green Juice (kiwi, apple, spinach)

Dinner- TACO SALAD! (seeing a trend?)

Day 5- Wednesday

Breakfast- Green Juice & Grapes

Lunch- Same Salad as yesterday! Blah I am becoming redundant.

Dinner- Smoothie (banana, cherry, strawberry) & Brownie Bites

Day 6- Thursday

Breakfast- RAWNOLA (no oats.. Pinterest.. oats are NOT raw!.. rant over) & Apples & Homemade Pecan Mylk

Lunch- 3 Kiwis and Pumpkin Seeds (it was a rough day)

Snack- Brownie Bites & Orange/Carrot Juice

Dinner- Zoodles and Carrots with “Peanut” Sauce (again people peanut butter is NOT raw)

“Peanut” Sauce

  • 2 tablespoons raw tahini
  • 1 teaspoon liquid aminos
  • 1 tablespoon chili sauce (not sweet chili sauce)
  • 1/2 teaspoon garlic powder or minced garlic

This sauce was really good! It is something I make a lot to use as a dip for spring/summer rolls 🙂

Day 7- Friday

Breakfast- Rawnola, pecan mylk and apples

Lunch- My work catered Jasons Deli- I had a salad with nuts and the dressing recipe above

Snacks- Kiwi

Dinner- Cherries, coconut and pecan mylk

Well that is everything I ate in a week of being fully raw! I really enjoyed this experience. I was planning on going for 2 weeks, but I am going back to eating some cooked food now. I would love to try this again at a time when more fruits are in season and it isn’t freezing outside!

Trying out different recipes was so fun and that taco “meat” is amazing! Try it!

I did notice more energy without coffee and my skin did clear up! I still plan to eat mostly raw with some cooked foods and very little/ no oil!

Thank you for reading! Have a great weekend!

 

 

 

 

 

 

Raw Vegan Caesar Salad Dressing!

Anyone else in a major post-holiday food coma? Candies, cookies, mashed potatoes with TONS of vegan butter.. I cannot complain.
The holidays are a time to enjoy family and the life that we have been gifted by God. I also tend to over do it during the holidays. I will say this year has been my healthiest holiday season yet, but I still feel like I could use a reset. Especially my skin.. EEK.. way to much oil was consumed and my skin now hates me.

So, I will be eating fully raw for 14 days! (starting Friday.. I have left overs to eat) I will be testing tons of RAW Vegan recipes these next few weeks and I will be sharing some of them with you!

This first recipe is creamy, dreamy, tangy, cheesy.. you will not believe it is raw let along vegan. I will be sharing a raw vegan Caesar salad dressing with you that will blow your mind! So easy, no prep and all you need is a blender! Lets get started..

Soooo Creamy

Raw Vegan Caesar Salad Dressing

Makes 2 cups- Keep in an airtight container for up to 10 days.

What you’ll need: 

  • 1 cup raw cashews
  • 1-2 cups water (depending on desired thickness)
  • 1 pitted date (soaked in water for 5-10 minutes)
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon black pepper
  • 1 raw garlic clove
  • the juice from 1/2 a lemon
  • a few dashed of liquid/coconut aminos or tamari (optional)
  • fresh vegetables- romaine, spinach, carrots, zucchini, cucumber, ect

How to:

Add cashews, 1 cup water, date, nutritional yeast, garlic, lemon juice, black pepper and aminos to the blender. Blend on high until very smooth, you may have to scrape down the sides to get it blended fully. Add additional water if needed. This dressing will thicken in the fridge and i prefer mine to be thinner for salads but thicker if being used for a dip. Taste and add additional black pepper as needed. Store in a mason jar and toss on salads, zucchini noodles, or other vegetables. This also makes a great dip for buffalo cauliflower and vegetable sticks.

 

I hope you enjoy this recipe! Please let me know if you try it out. Make sure to check back for more RAW vegan recipes these next few weeks!

Happy Holidays,

She Eats Plants & Sweets  

 

Roasted Butternut Squash with Vegan Mushroom Sausage and Lentils

   Hello fellow recipe lovers! If you are reading this you are probably searching for vegan or vegetarian recipes to serve during the holidays.. well you have come to the right place!

I have been vegetarian for many holidays but last year was my first holiday season as a full vegan. While most side typical dishes are vegetarian (watch out for chicken stock, jello and other animal by- products) being vegan is a whole different story. It seems that almost EVERY

 

Thanksgiving and Christmas side dish contains

milk, butter, eggs, cheese or a combination of all.. ICK.

Last year my mom, sister and I created a fully vegan Thanksgiving feast! Let me tell you.. it was probably one of the best meals of my life. I am a strong believer that ANYTHING can be made vegan.. with a little bit of love and A LOT of vegan butter!

So lets talk food!

 


I am here to share an AMAZING vegan dish that will ROCK your Thanksgiving or Christmas table.

Today I am sharing a wonderful, fall inspired recipe. This recipe is perfect for a vegan or vegetarian side and main dish. It is quite labor intensive, but it is totally worth every last bite! This will impress your vegan and non-vegan family members and friends.

The sweetness from the oven roasted maple butternut squash mingles perfectly with the savory mushroom sausage and the tart cranberry topping. The lentils create a smooth flow between the squash and sausage and add some protein (because you are obviously protein deficient) .

Hope you enjoy!

Fair warning this recipe does have a lot of steps, but it is totally worth it in the end! This dish will impress vegans and non- vegans alike! Note- The sausage can be made a day or 2 ahead of time to save time.  

 



4 servings as a main or 8 servings as a side dish

Ingredients-

For the sausage

  • 1/2 a medium yellow onion
  • 1 cup baby bella mushrooms
  • 2 tablespoons olive oil
  • 2 teaspoons sage
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili
  • 1/2 teaspoon sea salt
  • 3 inch stock of fresh rosemary-  de stemmed
  • 1/2 cup + 1 tablespoon vital wheat gluten (found in the organic baking section, I use Bobs Red Mill)
  • 1/2- 3/4 cups vegetable stock

For the squash

  • 2 small-medium butternut squashed
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon chili
  • 1/2 teaspoon sea salt

For the drizzle

  • 1 tablespoon tahini
  • 1 tablespoon maple syrup
  • 1/2 tablespoon whole seed mustard

For the filling

  • 1 cup cooked lentils (I cooked mine in vegetable stock for extra flavor)
  • 1/2 cup red wine or red cooking wine
  • 1/2 medium yellow onion- diced
  • 2 cloves garlic
  • 1 tablespoon olive oil

How to-

  1. Pre- heat oven to 400F. Cut squashed {vegan} hotdog length and scoop out the seeds.
  2.  Line a baking dish with parchment (this is important because the maple syrup will burn onto a baking try!) and place the squash halves cut side up. Poke a few holes in the squash with a fork.
  3.  In a small bowl mix the coconut oil, maple syrup, cinnamon, chili and sea salt. Use a brush or spoon to spread the mixture onto the squash.
  4. Bake uncovered for 45-50 minutes.
  5. While the squash is baking chop the vegetables for the sausage. They do not need to be diced, as they will be blended later. Heat pan to medium and add oil and onion. Add the mushrooms once the onions are clear and beginning to turn golden. Once the mushrooms are well cooked add all the herbs and incorporate well.
  6. Add the vegetables to a food processor and pulse until they are finely chopped. Add the vegetable stock and blend until very few chucks remain.. it will look like brown soup.
  7. Add 1/2 cup of the vital wheat gluten and blend again. Add the extra tablespoon if needed. The mixture will be elastic, but still rather wet. You want to be able to form a ball with it, but too much wheat gluten will make it too gummy, so be careful!
  8. Line a baking tray with parchment paper. Divide the sausage into 5-6 balls and place them on the baking tray. Then cover the sausages with another piece of parchment and press down each sausage with the palm of your hand. Note- these can also be made into links, but I find the patties easier to cut into for this recipe
  9. Bake for 15 minutes on each side.
  10. Once the squash and sausage is completed cooking it is time to begin the sauté for the filling- heat a skillet with a tablespoon of coconut oil and add the other half of the onion used for the sausage.
  11. While the onion is cooking cut the (cooled) squash into cubes -see picture – and scoop out with a spoon. Get as much as the squash out without breaking the skin of the squash.
  12. Once the onion is clear add the minced garlic and squash cubes. Cook for 5 minutes turning once or twice. Cut the sausage into bite sized pieces.
  13. Add the sausage and lentils and 1/2 cup of wine.
  14. Cover and let the wine “burn off”
  15. Once all the wine in gone scoop the mixture back into the squashes and bake for 20 minutes at 350F
  16. Mix the maple syrup, tahini and mustard in a small bowl
  17. Remove squash from oven and drizzle with sauce. Add dried cranberries and pumpkin seeds for extra holiday flavor

Serve with holiday sides!

This would also be AMAZING topped with cranberry sauce.

I hope you enjoy this recipe! Please let me know in the comments if you tried it out! What is your favorite vegan holiday food?

Thank you for reading and Happy Thanksgiving!

-She Eats Plants & Sweets

 

 

How to order vegan at EVERY coffee shop!

Two main things happen when you go vegan…

  1. total strangers suddenly become VERY concerned with how much protein you are getting, and
  2.   you have no idea what to order at Starbucks besides black coffee?!?!?

But, have no fear I have the answer to one of those problems..

Eating out can be one of the worst parts about being vegan, especially if you do not live in LA or NYC..

This will be the first post in a series of posts titled “Surviving the Meal (vegan food & social life)”  or something like that. This first post will be concerning coffee shops.

I used to be OBSESSED with caramel macchiatos. Hot, iced, through a feeding tube.. whatever works. This was great when I was a vegetarian, but once I learned about the dairy industry and what is really in milk.. I could never drink one of those again.

I have seen several ‘vegan Starbucks guides’, but I know that not everyone lives near a Starbucks, or wants to go to one. I personally love local coffee shops, so this guide should help you order at ANY coffee shop you go to!

Step 1- choose a drink

latte, americano, espresso, cappuccino, flat white, black, blended, ect.

Just pick your favorite and veganize it!  Here’s how..

coffee

Step 2- milk swap

Most coffee shops have a dairy free alternative to milk. I prefer soy in lattes because it foams the best, but almond or other nut milks work too!

Note: there might be an extra charge, but it is worth not causing suffering to animals or your body!

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Step 3- check the syrup

Most syrups are vegan, but some sauces are not. According to PETA the mocha sauce at Starbucks is vegan (and at a place I used to work the dark chocolate sauce was vegan, but the light one was not!)

DO NOT BE SCARED TO ASK! Asking questions is so important as a vegan, but we will talk about that in another post!I

When I first went vegan I used to tell baristas I want lactose intolerant, because I was nervous about saying I was vegan.. now I shout if from the rooftops!

Step 4- hold the whip 

I have really never had to ask this, I think people assume that if you are getting non-dairy milk then you are probably not going to want dairy whip cream. It never hurts to ask though!

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Step 5- blended drinks 

According to PETA frappuccinos can be made vegan with soy milk. If you are not at Starbucks make sure you ask what is in their frapps. A lot of places use a dry milk in their blended drinks. These can usually not be made vegan, but no sweat just go with an iced drink!

Step 6- 

Enjoy your drink!

Once you get the hang of ordering vegan it becomes natural. I honestly love lattes with non-dairy milk. Here are a few drink combo ideas you might like!

-soy vanilla latte

-flat white with soy

– americano with a splash of almond milk

-black coffee with cashew milk

-cold brew with soy

-french press black

-cappuccino with soy

I hope this post helps out, and never miss out on your morning coffee again!

You can’t buy happiness, but you can buy coffee and that’s pretty close

-She Eats Plants & Sweets