Vegans often hear the argument from our cannibal and sugar fiend friends that “we only live once, enjoy it while you can.” Selfishly they get by on this live-and-let-live mantra. Personally, I don’t think it’s living at all. Every minute our bodies are on a deteriorating-downward spiral. Bad food just quickens the pace and fills us with puss and toxic pile ups. Disgusting. I figure since I only live once I don’t want to waste too much time at the gym or salon where most people who eat badly spend all their time. Trying to mask all the damage they have caused eating poorly. So pass me my tasty cleansing cilantro pesto and iodine-rich kelp noodles to keep me looking the best I can, since I only live once.
I try to keep all recipes quick and adaptable. So get creative.
Soak kelp noodles in filtered water.
In a food processor process:
one bunch cilantro
1 half avocado
1/2 cup raw sunflower seeds
1/2 cup sesame seeds
1/2 cup water
2 cup spinach
1 1/2 tablespoons sea salt
1 tablespoon tahini (optional)
Once blended well, add 1 cup olive oil and blend till smooth. Add whatever vegetable you like on top. I used red radishes but you can use tomato or red bellpepper.
Makes about 2 cups of pesto. Store and it will last about a week.
Brimming with vitamin A, calcium, protein and minerals this hearty spicy dish is easy to make and only takes 15 minutes.
What you’ll need:
- 1 sweet potato
- sea salt
- 1 1/2 cup filtered water
Wash and cut sweet potato into small squares
Bring 1 1/2 cup water to boil
Add half cup rinsed quinoa and sweet potato and simmer for 15 minutes
Add 1/4 teaspoon turmeric around here minute
Top with pecans, splash of lime and salt to taste
I have an unhealthy obsession with clear skin. This salad was inspired by all the nutrients you need to have a dewy complexion. Eating dishes like this here will boost your circulation and enrich your body with the vitamins and minerals needed for beautiful skin. I’m living proof. I had bad skin before I started eating more delicious vegetables like these.
- 1 bunch rainbow collards
- 1 purple onion
- 2 serrano chiles
- 1 big tomato
- 1 avocado
- 1 cucumber
- 1 red radish
- hemp seeds
- 1 cup hemp oil
- 2/3 cup freshly squeezed lemon juice
- 3 garlic gloves
- 2 tbsp white miso
- 1/2 teaspoon turmeric
- 1 serrano chile
- 1/2 inch piece of fresh ginger root
- 1/2 teaspoon sea salt (celtic or Himalayan)
- 1/4 filtered water
- 2 tbsp nama shoyu
- 3 soaked dates (remove the pits)
Blend in food processor or blender add lemon juice to reach your desired consistency
Soak collards in a bowl of filtered water. Before I would just rinse and I realized that there was so much junk still left on my greens. Since I started soaking I am shocked at how much debris and dead bugs are left in the water. Sick.
Flash steam collards with sliced serrano chiles inside the leaves
Slice tomato and purple onions, place on plate and drizzle with dressing
Massage dressing into collards and lay on top of onions
Top with slices of avocado, radish and cucumber, sprouts and hemp seeds
Top it off with more of that delicious creamy dressing.
If you want to wake up like this…
Whole bunch romaine lettuce
- 1 cucumber
- 1 whole lemon skin and all
- 1 or 2 serrano chiles I like it hot
- quarter purple cabbage
- handful cilantro
- 2 ounces wheat grass if you grow it (only with a masticating juicer)
Makes over 16 ounces
In a few days, my boyfriend and I are trekking it from San Francisco to D.C., my new home. Eating in the fat middle section of this beautiful country will be a hellish task. I’m positive certain starvation is in my midst. I’ll be grateful to have this super food mix to hold this fussy bitch over the Bible Belt.
dried mulberries ( iron and protein)
cacão nibs (antioxidants)
almonds (vitamin E)
cashews (copper which is really good for skin and hair)
hazelnuts (folate and flavonoids)
Gogi berries (omega 3 and fiber)
dried figs (calcium and potassium)
Now you can soak the almonds and other nuts for eight hours or over night. The more you eat, the more you toot the whole way. After rinse and spread them out on a drying sheet. Then sprinkle with sea salt, drizzle some maple syrup or raw honey and dehydrate for 24 hours at 90 degrees.
If you are more savory, dehydrate the nuts with sea salt, paprika and tamari and maple syrup for that kettle corn taste. Keep this separated from the dried fruit. I don’t think that would taste fancy together.
I tricked my senses into thinking I’m getting low down tropical until I looked out the window. This not-so-sweet smoothie drenches your body in omega-3 fatty acids, antioxidants, calcium, probiotics and enzymes. All essentials for the narcissist in you and me.
1 packet Sambazon açai
1/2 cup goat milk yogurt plain
1/2 cup fresh pineapple
2 tbsp flax seed
2 tbsp hemp seed
1 cup nut milk
Blend in Vitamix