This post is adapted from a post that originally appeared on our other site, www.opare.net. A key to being able to keep true to your healthy eating commitment is having the skills you need to keep your meals enticing and satisfying. If you are bored with what you are preparing you are much more likely […]
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This is a member submitted recipe for the 50 Shades of Vegan Kale Challenge. Thank you Black Vegetarian Society of Georgia for sharing. Ingredients 4 leaves of curly Kale 1/2 C pineapple juice or fresh coconut water 1/2 banana, peeled, chopped and previously frozen 2 pears, sliced in half 1/2 inch fresh ginger root Place
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I had the pleasure of interviewing master raw chef, Dr. Aris LaTham of Sunfired Foods while he was here in Atlanta teaching about preparing living foods at Tassili’s Raw Reality. I have also included an excerpt from a video Nana Kwaku took during the interview. Ama: Tell me how you came to be a raw
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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
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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
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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
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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
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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
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