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Got a little creative with the juice this morning. Had some asparagus and thought I’d throw it in my juice, and discovered afterwards that asparagus is great for detoxifying the body. Decided to make the juice with no apple, but it still had a refreshing mild taste and the lemon makes it more palatable.
Strangely enough this veggie is a member of the lily family. Due to its suggestive shape, it’s considered an aphrodisiac which can get you, um, a little excited to say the least as it increases libido. For all the grown folks check out my past post on raw aphrodisiacs if your naughty and want to eat something sexy. Besides its potential ability to leave you a little aroused, asparagus contain vitamin C, vitamin A (betacarotene), iron, potassium, manganese, selenium, fiber, protein, antioxidants, and is a particularly potent source of vitamin K which is necessary for the synthesis of a protein that strengthens your bone composition.
What makes asparagus great for detox is the fact that it is a natural diuretic, which means it promotes the formation of urine in the kidneys and helps to flush the body out. I combined this juice with cucumber and celery and lemon, which are all great additions that make this juice a great addition to a detox plan, or just on a regular day when your feeling up to it. Asparagus also has a high amount of folate which is essential for pre-conception and early stages of pregnancy and can help to prevent birth defects, and contains inulin a compound that aids digestion and provides food for good bacteria in the body. Below is a nice summary of some additional benefits and the recipe for the juice. If you’re detoxing, need a boost to dull or acne prone skin, or juice want to try something new, I recommend juicing some asparagus. You can also of course eat asparagus steamed or raw. Whatever way you choose, I’m sure you’ll bring your sexy back, the veg way. -XoXo Raw Girl
Additional Benefits of Asparagus:
- Improves mood, fights depression
- Lowers cholesterol
- Stimulates milk production in nursing mothers
- Cleanses the body & aids in detoxification
- Prevents kidney stones
- Lowers blood pressure
- Stimulates hair growth (good superfood for hair loss)
- Prevents osteoporosis
- Reduces risk of heart disease
- Energizes and helps with chronic fatigue
Lemon Asparagus Flusher
7-9 stalks of Asparagus
1 whole head of celery
1 Long English Cucumber or 1 Regular Cucumbers
Juice all ingredients, strain, serve, enjoy!
So, I decided to make a vegan dish tonight while eating with the fam. Haven’t had brown rice in a few months, but I’ll live. Too much of it, makes me feel not so great, but little amounts I can handle. I tend to fluctuate between periods of all raw, and then I have cooked things like brown rice, quinoa, and steamed plantains that I love to incorporate every once in a while. I also really wanted to make something yummy to possibly encourage my father to get back on the veg bandwagon. My mothers stayed on as far as I know, but I hear he’s fallen way off since their 40 Day vegan fast. Anyhow, I was toying with doing stuffed bell peppers or zucchini, and stuck with the latter because I have so much from the garden right now. Below is the recipe. Remember that you can modify this any way you like to suit your taste buds. You can make a veggie version w/ no brown rice, or a version with quinoa, which is probably equally as delicious. You can even make a vegan version that includes daiya cheese (vegan cheese) as a topping. When I cook food, I choose to not cook things very long, because I don’t believe in zapping every last ounce of life force from my food, but you can modify the cooking times to suit your preference.
Cooked brown rice
red or green bell pepper
Seasonings: Braggs, black pepper, curry powder, pinch of sea salt
Heat oven at 350 degrees. Cut your zucchini in half and scoop/cut out insides without breaking the skin. You can use a spoon and/or knife. Place on a baking pan or foil that has been drizzled with olive oil. Dice up veggies: broccoli, garlic, bell pepper, red onion, and insides of zucchini. Rinse thoroughly, and add all veggies to a wok or frying pan. Add pinch of sea salt, two dashes of yellow curry, black pepper to taste, and generous amount of Braggs. Cover and let veggies cook/steam for a few minutes then add in brown rice. Heat until rice mixture is warm. Use a spoon to scoop rice mixture into zucchini halves. Place zucchini in oven and let back for 15-25 minutes, depending on your preference. Serve & enjoy!!!
Lately I’ve had a lot of romaine lettuce stocked up that I have been putting to use in creative ways. I love to juice it, toss it with other greens in a salad, use it for lettuce wraps, or blend it in a green smoothie. When you think of romaine you may automatically assume it doesn’t have much nutrition to offer because it doesn’t have the deep green coloring of other super greens like kale. Do not be deceived, romaine lettuce actually does have some great nutritional benefits! Not only does romaine consist of 17% protein, it is a complete protein and contains all 8 essential amino acids! It also has 21% of your recommended daily allowance of calcium. Add it to a green smoothie with papaya, another calcium rich fruit and you’ll have a smoothie with way more calcium than in a glass of milk. Romaine also has 167% the daily recommended value of vitamin C. My favorite nutritional benefit of romaine that I never knew until now is that it has around 44% the daily allowance of omega-3 fatty acids which are crucial to our balancing our diets that tend to be high in omega-6’s, minimizing stress, and preventing inflammation related diseases. In addition to all this, throw in super servings of vitamin A & K, and minerals like magnesium, manganese, phosphorous, potassium, selenium, and zinc. Every veggie has its place, and romaine is definitely not a green vegetable to discard as useless. If you’ve relegated your romaine to wimpy salads or ignored it all together, I challenge you to give it another chance. It’s high water content also makes it a nice hydrating addition to juices and smoothies as a base. Below is a recipe for the juice I had this morning, you’ll find a few more juices I’ve put together in the past with romaine as a main ingredient in the blog archives. Happy Juicing!
Romaine Cucumber Mint Lime Twist
Ingredients: 1 head of Romaine Lettuce, 1 large cucumber, 2 limes, handful of mint, 1 apple.
Juice all ingredients, strain and pour into blender. Blend juice with mint leaves, and serve. Enjoy!
Dearest Veggie Lovers, I am back on the air. My radio show Healthy Living in a Toxic World will begin airing all over Northern Virginia in September via WKCW 1420 AM. You can learn more in the new tab on the sidebar of the blog. Right now I am looking for people willing to call in and ask health questions (you will be on-air) or email questions that I can use for the shows. Many of you have emailed me questions, and I may contact you directly to get your permission to feature the questions and answer in the show. If you are interested in being a caller or want to email a question for the radio show please email email@example.com by this Friday latest! So appreciate your contribution to the show, can’t wait to share it with you. -XoXo Raw Girl
Last week I had a bunch of romaine lettuce left in my fridge along with tons of zucchini, tomatoes, cucumbers, etc from the garden. Rather than juice all of it, I chose to make some yummy lettuce wraps. These are an awesome, quick n’ easy to make meal that can be very satisfying. Below are my versions, one is raw, and the other vegan (has cooked lentils in it). Whatever versions you choose, have fun with it, and get creative with your veggie choices! -XoXo Raw Girl
Wash all veggies thoroughly. Use a grater and grate zucchini into a bowl. Dice cucumber, green pepper, and tomatoes and add to bowl. Add a teaspoon of extra virgin olive oil, dash of Braggs Liquid Aminos, dash of curry, and a pinch of sea salt (optional). Use fork to mix together. Grab one head of romaine lettuce and chop off bottom. Wash leaves and choose some that are the right size to suit your tastes. Tip: If you peel back a couple layers you’ll get smaller leaves that hold your filling better. Place your chosen lettuce leaves on your serving plate and scoop in filling. Chop avocado and add on top, and sprinkle roasted seaweed or nori krinkles as a final touch. Serve & Enjoy!
Ingredients: Romain Lettuce, Lentils, Zucchini, Tomato, Red Pepper, Lime.
Cook regular lentils or red lentils, whichever you prefer. To make 100% raw use sprouted lentils. Add in sea salt to taste. Dice raw zucchini, tomato, red pepper and season with dash of Braggs and a pinch of black pepper. Mix thoroughly, then stir into lentils. Cut a small lime in half and squeeze over blend. Grab one head of romaine lettuce and chop off bottom. Wash leaves and choose some that are the right size to suit your tastes. Tip: If you peel back a couple layers you’ll get smaller leaves that hold your filling better. Place your chosen lettuce leaves on your serving plate and scoop in filling. Serve & Enjoy!
Today is Day 3; the last day of this watermelon fast is finally here! Last night I got creative and concocted a watermelon mojito. This morning I continued to be inspired and whipped up an equally refreshing blend of watermelon, lemon juice, with a hint of cilantro. I feel like this fast is turning me into a watermelon bartender! Feeling good today, glad to be coming down of the fast tomorrow because I have an acting gig and need to keep my energy up on set. As promised here’s the recipe for the mojito. I’m going to try the watermelon soup from my last post tomorrow and see if it’s any good, will report back. Beginning tomorrow, my infatuation with all things watermelon is going to end for a little while. – XoXo Raw Girl
4-5 cups chopped watermelon
1/2 lime juiced (use the whole thing if you want it tangier)
2 – 3 sprigs of fresh mint
1 teaspoon grated ginger
Blend & enjoy!
It’s Day 2 of the Watermelon Fast. W-Day number one has come and gone, and I have nothing on my mind but watermelon so I figured I might as well blog about it. If you are on the Watermelon fast journey now or if you plan to attempt it later, you may ask yourself: how many ways can you eat a watermelon? I decided to research some recipe combinations that may add just a little bit of variety to the watermelon fast. Two have cucumber or cucumber juice incorporated, so that may be cheating. Might save the watermelon soup for Thursday when I am coming down off the fast. I plan to spice it up tonight and make a smoothie with watermelon, lime, and mint! Bring on Day 3, I’m ready. Are you with me? -XoXo Raw Girl
- Watermelon Slushy -watermelon, ice cubes, lime juice. Blend!
- Watermelon Soup – 3 cups watermelon, 1/2 lime juiced, 1/4 cup cilantro, 1 small cucumber diced. Blend!
- Watermelon Smoothie – watermelon, fresh mint, lemon juice, ginger. Blend!
- Watermelon Juice – watermelon, cucumber, lime. Juice!
Last week I had a great time hanging out with a good friend, and she was game to try one of my salads. I warned her it would be one of the best salads she’d ever had. We got together a bunch of stellar ingredients, and while making it I realized that the salad was packed full of veggies that offer the amazing beauty minerals that I have been writing about recently. Below is a list of the ingredients in the salad and the nutrients they offer to optimize your beauty. Besides being good for you this salad was lip-smacking good! Have fun experimenting and make your own version using some of the foods rich in beauty minerals listed in previous posts. – XoXo Raw Girl
The Ultimate Beauty Salad
To prepare, wash all veggies thoroughly. Wash mixed greens and arugula and toss together in a large salad bowl. Chop up green and yellow squash, red bell peppers, and olives. Add toppings to greens, pour on olive oil, add in sea salt and curry, and squeeze the wedge of lemon. Massage the veggies with your hands for a few minutes. Add in a couple teaspoons of nutritional yeast and toss together. Use a veggie grater to finely grate beets on top, sprinkle in some pumpkin seeds, and add in fennel leaves for decoration. Enjoy!
- Mixed Greens – Vitamin A
- Arugula – Sulfur
- Red Bell Peppers – Silicon
- Avocado – Sulfur
- Fennel – Vitamin A, C, sulfur
- Pumpkin Seeds – Sulfur
- Beets – Vitamin A, Calcium, Phosphorous
- Green & Yellow Zucchini – Vitamin A
- Olives (black and green) – Sulfur
- Wedge of Lemon (squeeze juice)
- Olive Oil (extra virgin, 2-3 capfuls) – antioxidants
- Yellow Curry (1 teaspoon) – antioxidants
- Celtic Sea Salt ( a couple pinches)
- Nutritional Yeast (3-4 teaspoons) B-complex Vitamins, Calcium, Potassium, Phosphorous etc.
The copyright of this recipe is owned by Esosa Edosomwan AKA Raw Girl AKA Chef Eazy E. Permission to republish this recipe in any format must be granted by the author in writing.
For more on beauty minerals, check out these past posts:
Hey Gang: A quick side note before I delve into my raw snack. I’m on my third week of physical therapy. My back is still a bit wonky. I thought it was getting better, and then last week had a major relapse. It’s been tough to stay in my raw girl blogging mode, although I am still eating raw of course, and the heat around here has pushed me to eat even closer to 100% raw. So bear with me and forgive me for my absence. Hoping that very soon I will be back to normal. – XoXo Raw Girl
People ask me all the time how I survive on raw foods and what snacks I keep around to keep me going. I’m not too much of a snacker, but I have developed and ongoing arsenal of small meals to grab on-the-go if necessary. Especially for road trips when all that there is to find in convenience stores is fast processed foods of various kinds. To avoid having a raw foodie breakdown and eating something you regret, only to suffer the consequences later, it’s definitely best to have something on hand to stop your tummy from growling. The key to snacking in my opinion is to treat it like a meal and be cognizant if what you are eating needs more time to digest. I do snack on dehydrated nuts from time to time, but you have to remember that depending on what meal you are planning to eat next, your body may need sufficient time to digest the first “snack.” For example: I wouldn’t snack on a bunch of nuts and then eat a huge bowl of fruit afterward. That, my friends is a recipe for gas/indigestion. In that case I would probably eat the fruit first, wait awhile and then eat the nuts. Keeping it simple and eating foods that combine well keep you gas-free and still fill you up. If you are already in tune with your body, it’s good to snack on things that you crave. I find that very often I am craving a particular dried fruit or veggie and it is because my body really needed that at the moment.
My new ultimate favorite crave is SPICY KALE CHIPS. I really can’t get enough. Not only are they crunchy and slightly cheesy, thanks to the nutritional flakes, they also provide the double duty of helping me ward off mosquitoes by providing a healthy serving of Vitamin B1.
I’ve read a bunch of recipes for kale chips, some that profess to be crunchier than others depending on whether or not the kale is coated with a batter prior to dehydrating. I haven’t tried the recipe that professes to produce the crunchiest kale chips ever, but I have modified my own version of the regular kale chip that is crunchy enough for me, and slightly spicy.
Ingredients: 2 bunches of kale, organic olive oil, two teaspoons red pepper,teaspoon sea salt
Making kale chips is super easy. First you wash the kale thoroughly and get rid of stems (the stems aren’t fun to chew on when dehydrated). I always use a Veggie Wash to remove unwanted dirt/bacteria/pesticides. Then coat the kale with 2-3 capfuls of organic olive oil and add spices. Add sea salt and red pepper, and 1 capful or two of organic apple cider vinegar. Massage the veggies til everything is worked in.
Once that’s done, I take heaping tablespoons of nutritional flakes and mix into kale. Do this with a spoon because if you use your hands, you’ll get more flakes on your hands than on the kale, which you don’t want. The nutritional flakes give the kale an awesome almost cheesy flavor once dehydrated. Then you pop the kale into the dehydrator for at least 6-8 hours or until crispy enough for you. I usually prepare the kale and let it dehydrate over night. It’s also good to do at least two bunches at a time, or you’ll be left wishing you made more! Remember that it shrinks considerably when you dehydrate it.
Zucchini “Chips”: I just chop up raw zucchini maybe add a little seasoning and eat with hummus. In this photo I added in some sun dried tomatoes, which were made by dehydrating tomato slices.
If you missed it, check the archives for Papaya Breeze for another cool way to incorporate papaya into a light meal! If you are like me—I used to hate eating papaya plain, try adding a squeeze of lemon/lime and a little bit of sea salt, it is really yummy. – XoXo Raw Girl
Hey gang! This week we are going to get the low down on the lovely papaya, a bright Caribbean fruit with the soft texture of a melon and a complex sweet flavor. Papaya has a smooth butter-like consistency, with a sweet flavor and a light musky aftertaste. Great in salads and smoothies, papaya is an excellent refreshing summer fruit.
Why is it good for you? Papaya is an excellent source of vitamin C, folate and potassium. It’s also a good source of dietary fiber, vitamin E, vitamin A and vitamin K. The combination of these vitamins provides protection against heart disease due to antioxidants, promotes digestive health, has anti-inflammatory effects aiding asthma and osteoarthritis, and offers supreme immune support. Papaya can also help prevent cancer, most notably colon and lung cancers. Basically, there’s no reason not to eat papaya!
Papaya can be treated like melon: either cutting in half scooping out the seeds and eating with a spoon, or peeling first and then chopping for recipes. The skin is pretty thin, so you can peel it with a vegetable peeler. Once you cut inside, you’ll be greeted with a ton of little black seeds. These are edible, but very peppery and bitter. Feel free to discard, or get creative with a peppery salad dressing. The flesh is soft, so treat gently when chopping and dicing. The recipe this week is an absolute delight! I served it on the side of some raw tacos on a beautiful spring day and it looked so decadent and colorful. It’s a must try for the season.
1 large papaya
1/2 large cucumber
juice from 1 lime
¼ cup chopped mint
¼ cup chopped cilantro
salt to taste
Peel outer skin of papaya. Slice lengthwise and scoop out seeds. Carefully dice into small pieces. Peel and chop the cucumber. Add remaining ingredients. Serve chilled.
Glad to share the love,
Kenzie, signing in for Raw Girl
Hey party people: I got a new juicer! So I am having fun creating some new juice concoctions. This Romaine Refresher juice, I made up on the fly because there happened to be a lot of romaine lettuce in my fridge. It is as refreshing as the title leads on—and is a lovely light juice to drink, especially as the weather gets warmer. Although we never think too much about getting nutrients from the lettuce in our salads, Romaine lettuce is the most nutrient-dense of all the lettuce varieties and is an excellent source of vitamins A, B1, B2, and C, folic acid, manganese and chromium. Hope you get down with some romaine in your green juice soon! – XoXo Raw Girl
1 head of Romaine Lettuce, 1 whole lemon, 7-8 stalks of celery, 1/3 ginger root