So what does a raw vegan eat on a daily basis? Well, it varies tremendously, but there's always a central theme of raw, vegan, whole foods that I keep coming back to, no matter how much I play with other ideas and recipes. Here's a sample of my recent raw vegan daily diet.
Discover something new, learn from my mistakes, and share in the joy of my successes.
My current experiment is making raw flax crackers with dates instead of agave. The mix turned out frothy and thicker than I expected, but the mix still spread and scored well. I think they might just turn out OK.
Did you know that you can make your own homemade, raw almond butter? It's easier than you think and definitely worth it, because you know exactly what's going into your precious butter. No added anythings.
I'm so proud of myself. I was making my vegan sausage rolls the other day and ran out of parsley. So I took courage in hand and harvested my very own, very first crop of homegrown parsley.
I've been drinking my own version of Bulletproof coffee, which I call "fat coffee", using chicory coffee substitute and a generous teaspoon of coconut oil. This is definitely not a low-fat drink, but it is full of healthy fats, and it is rather delicious.
When I was making raw hot cross buns at Easter, they seriously reminded me of mum's date scones. So I'm currently adapting a them into a recipe for raw date scones, and the experiment is definitely headed in the right direction.
I admit it. I'm a BIG fan of Brussels sprouts. I look forward eagerly to Brussels sprout season every year, and there's nothing I like more than a big bowl of steamed Brussels sprouts, lightly seasoned with a pinch of salt.
I artistically arranged raw date coconut macaroons on a plate to make a raw coconut macaroon birthday "cake", and I think it came up pretty well. It was definitely enough for a candle, and for us to sing happy birthday.
I've been eating kelp noodles every day this week for lunch, in a super quick and easy kelp noodle chili salad, and I must say, I've been really enjoying it. So easy, so convenient and so delicious.
How's this for a super quick and tasty snack? Swiss brown mushroom cups with raw vegan cheese and kidney beans. I love the flavour of the beans with the tang of the cheese and the "meatiness" of the mushrooms.
I've discovered that the filling for my vegan sausage rolls makes an awesome topping for flax crackers. Let's call it "Raw Walnut Onion Pate". And when I make it, I just can't stop eating it.
This raw applesauce pudding is basically pureed apples, with some shredded coconut, cinnamon, hemp seeds, activated sunflower seeds and a couple of chopped dates. Easy, sweet and gentle on the belly.
Here's another awesome way to eat raw flax crackers: top them with generous helpings of raw walnut cheese and raw pear and muscat jam, and finish it off with creamy chunks of fresh avocado.
This is the masterpiece I created today - raw chocolate birthday cake. And what's even more impressive is that my 3yo daughter actually ate some and declared it to be "delicious", so we might just be headed for a successful birthday yet.
I never knew you could make your own raw rainbow sprinkles, did you? All you need is some coarsely shredded coconut and some natural food colouring. Mix it around, let it dry and voila!
So I've been experimenting with flavoured raw macaroons, and so far these choc mint macaroons are looking (and smelling and tasting) pretty good. And Paul crafted some awesome choc mint macaroons - half chocolate, half mint - which look fantastic.
I realised that I could take any salad I make, and wrap it in rice paper for a perfectly portable, self-contained lunch. These ones were filled with chili chickpea spread and topped with rocket (arugula), avocado, cherry tomatoes and marinated mushrooms.
Paul's started making this high-raw rice salad after I read John McDougall's "Starch Solution", which advocates a high-starch wholefood vegan diet. He's eating a massive bowl of this high-raw rice salad every night, and still losing weight.
I ordered both of Chef Amber Shea's cookbooks - Practically Raw and Practically Raw Desserts - and they finally arrived! So now I get to work my way through her magnificent collection of recipes, and share my creations with you.
I've never made fudge in my blender before, or anything very solid really. But when I saw this recipe for raw caramel fudge, I just had to give it a try. And it doesn't get any simpler than this - dates and macadamias? I can definitely handle that.
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Have a wonderful day!
~ Nikki, Eating Vibrantly