When I first became a vegan I was living in Ann Arbor, Michigan. I didn’t really know too many other Black/Afrikan vegetarians or vegans. I didn’t think there were that many of us. I was wrong. The Vegetarian Resource Group conducted a nationally representative telephone poll of 2,030 adults aged 18 and over. Their statistics […]
Black Vegetarian Societies Read More »
A different twist on the usual slaw recipe. Crunchy, flavorful, with a creamy sunflower seed dressing. Ingredients 1 pound brussel sprouts 1 large carrot 1 /2 cup sunflower seeds 1/4 cup olive oil 2 garlic cloves 1/4 cup chopped onion 1 TBL apple cider vinegar 1 TBL Italian Seasoning 1 tsp salt 1 1/2 tsp
Brussel Sprout Slaw With Sunflower Seed Mayo Read More »
I have been feeling a bit under the weather the past few days. I believe it is what is called a “healing crisis” and is part of the detox process. After a few months of eating too much cooked food and too much food altogether I am back to eating all or mostly raw. The
Detoxing And The Healing Crisis Read More »
Recently there have been news reports about the importance of keeping a food journal for weight loss. Here is a link to a report from ABC news. Keeping a Food Journal has been a part of my work with my coaching clients for many years. It is an important part of discovering what causes you
How To Do A Food/Wellness Journal Read More »
Stuffed mushrooms are both a side dish and an appetizer. I originally became introduced to this raw recipe in the book Rawvolution by Matt Amsden. I am including his version as well as other options. Ingredients 10-20 white or shiitake or baby bella mushrooms, stems removed. Use whichever mushrooms you can find or enjoy or
Stuffed Mushrooms – Raw Vegan Read More »
This addition to 50 Shades Of Vegan Kale Challenge is an oil free recipe. I uses raw tahini in place of oil. Salad Ingredients 1 bunch kale washed and torn into bite sized pieces 1 /2 small onion chopped 1 carrot shredded 1 avocado cubed 1/4 -1/2 cup raw pumpkin seeds Dressing Ingredients 1/2 cup
Middle Eastern Kale Salad Read More »
This morning I decided I wanted to make some raw vegan fig newtons. I had a few more fresh figs on hand that I need to use up. I spent time on-line looking for recipes. There were a number of interesting ones but they all called for dried figs. So I decided to try to
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Use this spicy flavorful pate in tacos, burritos, or fill an avocado or pepper. Make it spicier by adding a hot chili pepper. You can substitute soaked seeds or the nuts of your choice for the pecans. Use lettuce leaves or collard greens for a raw wrap. Short on time? Skip the soaking of the
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