Showing posts with label raw vegan. Show all posts
Showing posts with label raw vegan. Show all posts

Monday, May 18, 2026

Raw vegan reset

 I know I said I would started eating fish again but we've noticed a pattern. Whenever I eat raw vegan, and especially abstain from cooked fish when I eat out, I don't feel run down.   

I have a meeting tomorrow and there'll be resto food, and I've promised myself I'll only have maybe a fruit shake (mango maybe?) or raw salad if they have anything like it available. If there's nothing then I'll make do with my raw vegan breakfast. 






Share/Bookmark

Thursday, February 23, 2023

Raw Food Potluck March 18 Saturday 3pm

Let's do a raw vegan potluck!

Saturday, March 18, 2023

3:00pm

Mira's Garden

101 Manuel L. Quezon St.

Alabang, Muntinlupa, MM

Recipe ideas here. I also love Mimi Kirk's Book Raw-Vitalize $9.99 on Kindle right now. 



A close 1st runner up is Ani Phyo's Raw Food Kitchen, $9.03.




There are also lots of free raw recipes out there.  

One guest is a strict vegan, so let's be sensitive and stick to raw vegan recipes only :)

If you don't have the time to prep the recipe (super understandable) you are also welcome to bring fresh local fruit in season! For the month of March in the Philippines, that means:

buko

lagkitan, lakatan, saba (check also with your local palengke - they likely have other varieties)




calamansi 

caimito

duhat

langka



macopa



mango



papaya

suha

watermelon 



Parking in the grounds so guests don't park on the street. The venue can accommodate 12 vehicles.





Share/Bookmark

Tuesday, February 7, 2023

Going Gluten-Free?

The raw, plant-based diet is naturally gluten-free. In fact, you can enjoy gluten-free pizza, pasta, and bread on this regimen.

Here are some of my favorite recipes:


Ani Phyo's Sun Burgers (needs a dehydrator) 

Mariko Sakata's Raw Vegan Creamy Kimchi Zucchini Pasta (use a spiralizer to make the zucchini noodles)

Victoria Boutenko's Green Smoothie Prescriptions (this lady invented green smoothies! Check her out) 

 If there are berries that are hard to find in a recipe, you can always substitute with dalandan or a local fruit. Swiss chard and wheatgrass may also be hard to come by, and you can substitute with kangkong or pechay (remove the stems, of course!)


Nut Mylk (Can substitute kinayod na niyog/grated mature coconut for the nuts)


All other recipes are found are in the Recipes page.  











Share/Bookmark

Thursday, April 20, 2017

Beet and broccoli salad with coco-cheeze dressing

Beet and broccoli salad with coco-cheeze dressing





Beet  and broccoli salad

Ingredients:

edible flowers
1 head romaine lettuce
1 head broccoli (florets only)
wakame, soaked
1 beet

Preparation:

1. Peel the beet, and cube or slice.
2. Tear the romaine lettuce into bite-sized pieces.
3. Shave the blackened portions of the broccoli. Save the stem for a different recipe.
4. Rinse the wake.
5. Arrange on a plate or salad bowl.

Coco-Cheeze dressing

Ingredients:

1/2-1 cup buko meat/coconut meat
1 garlic clove, mashed
nutritional yeast to taste (I usually eyeball mine and don’t measure)
2 tablespoons buko juice/coconut water
1 tablespoon virgin coconut oil
salt


Preparation:

Place all ingredients in the Vitamix and pour onto the salad.




Share/Bookmark
Related Posts Plugin for WordPress, Blogger...