rawsome

Cheesecake crudivegano de moras

Ingredientes base

½ taza nueces ½ taza coco rallado

½ taza datiles sin cuesco pizca de sal de mar Ingredientes relleno 

1 ½ taza nuez de la india (remojadas 4 hrs y enjuagadas)

3 cdas aceite de coco (liquido)

Jugo de 1 limon

2 o 3 cdas agave o miel

½ cdta vainilla

4 - 5 cdas agua

Ingredientes cubierta

1 taza moras frescas

1 cda agave o miel

Pasos a seguir:

1. Colocar nueces, coco y sal en procesador de alimentos. Procesar hasta lograr un granulado fino. Incorporar los datiles uno a uno, probando consistencia de la masa. Debes poder hacer bolitas con la masa. Al lograr la consistencia, vierte la masa en un molde de silicona redondo de 20cm o un molde “desmontable” de 20cm (a este molde se le pone un papel mantequilla en la base para asegurar buen desmolde). Aprieta con tus dedos la masa dando forma a la base. Dejalo a un lado.

2. Coloca todos los ingredientes del relleno en una licuadora (excepto el agua) y licua bien. Anda agregando las cucharadas una a una para ayudar a licuar la mezcla (menos agua es mejor). Licua hasta que la mezcla este cremosa. Agrega la mezcla al molde y esparce con una espatula hasta que este rellenado homogeneamente.

3. Coloca las moras y el agave en un recipiente y muele las moras con tus manos limpias o un tenedor. Quieres que haya textura de moras y tambien salsa.Una opcion es verter de una vez las moras sobre el relleno (sin mucho liquido), y la otra opcion es llevar el cheesecake al congelador por un par de horas y al desmoldarlo lo cubres con las moras molidas (sin mucho liquido).

gayabeille  asked:

Hey, could you recommend some other blogs along the same line as yours- aka vegetarian/vegan, relatively low budget/ college accessible, with good clean food. Anything with quick how tos would also be mega appreciated as I'm still new to all of this!

I answered this a while ago here, but I have some new favorites too! Here’s an updated list of my favorite blogs:

Not all of these blogs are vegetarian/vegan, but a lot of them will still post veggie recipes, or I just really like their cooking style and find it inspires a lot of my own cooking.

saraellieisabella-deactivated20  asked:

Hi!! I'm not sure if you know how to answer my question, but here it is: I've been switching my lifestyle to mainly raw/ 801010 lately (from healthy vegan) and I'm concerned: is it really true that every essential vitamin is found in raw plants? I keep reading that legumes, grains and such have somewhat better health benefits. If I do go raw and fruit-based will I be missing something and what should I mainly eat thats of essential nutritional value?

Hi there!

The short answer to the first question, I believe, is yes (: Two texts which have particularly inspired me personally are The 801010 Diet by Douglas Graham and The China Study by T.Colin Campbell & Thomas.M Campbell. Both fully support and encourage veganism. The former strongly recommends an entirely raw diet. The latter focuses primarily on the link between nutrition and disease, observing the correlations of consumption of meat/dairy vs plant-foods and the consequences on human health.

I have currently opted for an ‘in-between’ [cooked vegan and fully raw vegan] option - not to be confused as being ‘the best of both worlds’- but for me right now it’s the best way to incorporate a high level of raw foods into my diet in a comfortably affordable way. The staples I aim to include most days are sweet fruits & other fruits during the day; greens late afternoon (if I haven’t already eaten some with fruit) in the form of a salad; followed by cooked carbs such as rice [or sometimes lentils] and steamed vegetables. The latter meal is used as an affordable way to increase protein & iron levels etc. but is by no means necessary in order to sustain good health if access to an unlimited supply of greens and ripe fruit is available.  

Veganism is not expensive, but a raw vegan diet can be, particularly when you have limited access to fresh produce. Growing some of your own food to supplement the diet can make all the difference in terms of creating a financially sustainable solution to this challenge. I really can’t wait to have the opportunity to try this myself. I find the prospect of growing my own food hugely exciting! (: Anyway, I’m straying from the question…

Key staples on a fully raw diet are: greens (e.g. lettuce, cucumber, chard) and sweet fruits (e.g. bananas, dates). A variety of other fruit is also very important, along with small quantities of nuts, seeds [and avocado if desired]. The easiest way to get to grips with the amount you require and the essential nutrients found in various foods is to use something like cronometer, where you can track the percentage of the RDAs you currently consume and highlight exactly what you’re missing, if anything.

I answered a question recently (here) which considers various nutrients commonly overlooked or ‘forgotten’ on a raw vegan diet, and how to source these nutrients naturally from raw plant foods. I’ve also since come across some useful info on incrediblesmoothies.com.

The image below (from fullyraw.com) illustrates a rough gauge of the ratios of each kind of food to incorporate into a fully raw vegan lifestyle.

There are loads of great examples showing what various people consume in a day on a fully raw lifestyle, but there is no set amount of calories or combinations of food that will suit everyone. Here are a few videos from a selection of raw vegans showing their average daily consumption:

FullyRawKristina: summer edition & winter edition

Rawvana English

Rawsome Healthy

I hope this answer was helpful! To conclude my little essay :p, here’s a quick reference guide to sourcing essential nutrients in raw plant foods:

VITAMIN A (AS BETA-CAROTENE)

Carrots, kale, spinach, leafy greens, pumpkin, collard greens, watermelon, cantaloupe melon, apricot, mango, papaya, pear, broccoli.

VITAMIN B1 - THIAMINE 

Romaine lettuce, spinach, tomatoes, watermelon, carrots, pineapple, oranges, Swiss chard, collard greens, sesame seeds, grapes, sunflower seeds, sprouted lentils, green peas, yellow corn, cabbage, cauliflower.

VITAMIN B2 - RIBOFLAVIN

Bananas, Swiss chard, spinach, romaine lettuce, collard greens, kale, tomatoes, strawberries, raspberries, asparagus, persimmons, crimini mushrooms, broccoli, green beans, cabbage, Brussels sprouts.

VITAMIN B3 - NIACIN

Avocados, dates, tomatoes, leafy greens, carrots, collard greens, spinach, raspberries, Swiss chard, kale, cantaloupe, broccoli, sweet potatoes, asparagus, nuts, mushrooms, sprouted whole grains, crimini mushrooms, green peas.

VITAMIN B5 – PANTOTHENIC ACID

Avocados, strawberries, tomato, collard greens, Swiss chard, sprouted whole grains, broccoli, sunflower seeds, crimini mushrooms, yellow corn, cauliflower.

VITAMIN B6 - PYRIDOXINE 

Dragon fruit, bananas, avocados, spinach, bell pepper, turnip greens, celery, kale, collard greens, watermelon, tomato, cantaloupe, flax seeds, pineapple, grapes, garlic, cauliflower, mustard greens, cabbage, asparagus, broccoli, Brussels sprouts, onions.

VITAMIN B7 - BIOTIN

Swiss chard, tomatoes, romaine lettuce, carrots, cucumbers, raspberries, strawberries, sprouted legumes, cabbage, cauliflower, walnuts, onions.

VITAMIN B9 - FOLATE 

Leafy greens, spinach, turnip greens, leaf lettuce, romaine lettuce, parsley, collard greens, kelp, avocado, papaya, oranges, flax seeds, asparagus, green peas, sunflower seeds, broccoli, cauliflower, beats, sprouted lentils, Brussels sprouts, summer squash, cabbage, corn.

VITAMIN B12

Check out this video.

VITAMIN C

Red pepper, parsley, guava, kiwi, goji berry, lychee, papaya, strawberry, orange, lemon, cantaloupe, leafy greens, grapefruit, raspberry, tangerine, passion fruit, spinach, lime, mango, blackberry, honeydew melon, cranberry, blueberry, pineapple, grape, apricot, plum, watermelon, banana, carrot, cherry, peach, apple, pear, lettuce, cucumber, celery, broccoli, cauliflower, garlic, cabbage (green), tomato, zucchini, Brussels sprouts, snow peas, asparagus.

VITAMIN D

Check out this link.

VITAMIN E

Avocado, spinach, leafy greens, blueberries, papaya, bell peppers, kiwifruit, coconut, tomatoes, carrots, raw almond butter, sunflower seeds, almonds, asparagus, hazelnuts, sprouted whole grains, olives, cold-pressed olive oil, broccoli, corn.

VITAMIN K

Leafy greens, parsley, spinach, kale, Swiss chard, avocado, kiwifuit, cabbage, cauliflower, broccoli, Brussels sprouts.

CALCIUM

Sesame seeds, oranges, figs, collard greens, kale, spinach, dandelion greens, young Thai coconuts, celery, turnip greens, mustard greens, parsley, sprouted chick peas (garbanzo beans), raw hummus, flax seeds, sea vegetables (kelp, wakame and hijiki), almonds, sprouted quinoa, broccoli, cauliflower, almond milk.

IRON

Leafy greens, spinach, kale, Swiss chard, sesame seeds, sprouted lentils, pumpkin seeds, spices (oregano, thyme, cinnamon), shiitake mushrooms, green beans, broccoli, olives, sprouted quinoa, green peas, beets.

MAGNESIUM

Leafy greens, spinach, kale, Swiss chard, collard greens, parsley, sesame seeds, turnip greens, cucumber, celery, flax seeds, nuts, pumpkin seeds, sunflower seeds, mustard greens, summer squash, broccoli, almonds, green beans, sprouted quinoa, sprouted buckwheat, green peas, cashews.

MANGANESE

Pineapple, spinach, flax seeds, clove, cinnamon, romaine lettuce, collard greens, sesame seeds, raspberries, turnip greens, Swiss chard, kale, grapes, strawberries, blueberries, figs, carrots, pumpkin seeds, walnuts, almonds, sprouted lentils, sunflower seeds, garlic, summer squash, green beans, broccoli, beets, green peas, sprouted quinoa.

POTASSIUM 

Oranges, bananas, avocado, tomatoes, apricots, beet greens, Swiss chard, papaya, spinach, romaine lettuce, celery, turnip greens, collard greens, cantaloupe, kale, carrots, strawberry, kiwi, prunes, grapes, broccoli, garlic, winter squash, sprouted lentils, crimini mushrooms, mustard greens, summer squash, eggplant, green beans.

COPPER

Avocados, pear, prunes, Swiss chard, turnip greens, flax seeds, sesame seeds, tomatoes, spinach, kale, kiwifruit, Brazil nuts, sunflower seeds, green olives, almonds, beets, crimini mushrooms, sprouted lentils, cashews, walnuts, pumpkin seeds, mustard greens, peas, asparagus, green beans, sprouted quinoa.

ZINC

Sesame seeds, black currant, spinach, Swiss chard, collard greens, almonds, pumpkin seeds, sunflower seeds, sprouted whole grains, crimini mushrooms, sea vegetables, basil, thyme, summer squash, asparagus, broccoli, peas, mustard greens.

MOLYBDENUM 

Green beans, sunflower seeds, sprouted lentils, sprouted whole grains, nuts.

SODIUM/CHLORIDE

Sea vegetables (kelp, dulse), kale, spinach, celery, Swiss chard, collard greens, olives, beets, many vegetables.

PHOSPHORUS 

Sprouted whole grains, pine nuts, sprouted chickpeas, garlic, sunflower seeds, pumpkin seeds, Brazil nuts, filberts, pistachios, hickory, pecans, walnuts, almonds, sprouted lentils.

IODINE 

One of the nutrients addressed in this video by MeganElizabeth, which considers the most commonly neglected nutrients on a raw vegan diet.

SELENIUM

Brazil nuts, sunflower seeds, mushrooms (crimini, shiitake and some varieties of portobello).

CHROMIUM

Romaine lettuce, tomatoes, bell peppers, apples, spinach, onions, sprouted whole grains, nuts, green beans, broccoli.

PROTEIN

Check out this video :)

thirthy-nine days raw

Ohhhhhhhhhhhhhhhhh yeah, I’m so pleased with myself & I feel really r-awesome!!!!!!!!!

Since the 31st of December 2011 I’ve been 99.95% raw!

Though I think I’m going to make myself a gluten free un-raw pizza for my birthday, I’ve been craving my home made vegan peanut-butter, sweet chilli, potato pizza….. since I love peanut-butter a ridiculous amount and have been wanting to eat spoonfuls of it lately I made myself some raw peanut-butter yesterday, it was okay… but I does not compare to roasted peanut-butter very well!! I can’t wait for the weekend!!!

Back to Basics: Why RAW MILK is better for you (a summarized explanation)

Due to Wednesday’s SWAT team raid of Rawsome, the seller of raw milk in California, this week’s Back to Basics post will be in regards to raw (unpasteurized) milk, and why it is better for you than conventional/pasteurized milk that all of us buy at the grocery store.  And yes, raw milk actually goes back to basics  – our ancestors drank only raw, unpasteurized milk at one point…actually, for years!

In my quest for a healthier lifestyle, I’ve been introduced to “real foods”/“traditional foods” – the concept of eating truly healthy and nutrient dense foods, healthy fats & oils, and leaving refined sugars and processed foods out of the picture.  (I’ll save the details of other Real Foods in future Back to Basics posts).  To begin, however, I’ll focus on nutrient dense Raw Milk  (also known as: “Real Milk”).

Pasteurized milk was once raw milk that was heated to such a high degree that it kills off all of the “harmful” bacteria…meanwhile, it also completely destroys all of the GOOD bacteria (that our stomachs love & thrive of off), and kills all of the nutrients that raw milk is filled with. Raw milk only becomes a problem when the cows are not raised properly (producing unhealthy cows) or when the milk is mishandled.  With healthy, pastured cows, the beneficial bacteria in raw milk flourishes. Raw milk from grass-fed, free roaming cows is safe (when handled properly), whereas raw milk from factory farmed, confined, feed-lot fed cows is not.  Pastured cows eat a natural diet of foods that they are supposed to eat/food that they would eat in nature.  Given their natural diet, pastured cows have a balanced pH in their stomachs which becomes present in their milk supply. 

The milk that is sold in conventional grocery stores mostly comes from factory farms where cows get practically no sunlight, are shoved into small stalls where there movement is limited, and they stand on concrete filled with their own feces. They do not get to roam around on pasture like they are supposed to, and definitely are not fed a good, natural diet that they are supposed to be fed. Also, from living in the conditions that they are forced to live in, the cows often become sick and are given antibiotics to allow them to keep producing milk.  THIS kind of milk MUST be pasteurized because of how disgustingly MESSED up the milk is to begin with (filled with pus from udder infections, etc). A healthy cow, who is pastured, is allowed to roam around in natural sunlight, and eat a healthy diet since they eat the grass that they live on (how nature intended cows to live & eat).  These healthy, happy cows produce healthy, nutrient dense milk filled with beneficial bacteria, minerals, and enzymes.

Of course, there’s a very small risk in drinking raw milk (as with any food, really), but the risk here has been proven to be so small that you’d have a greater chance of getting sick or some kind of disease from mishandled meats, or other foods (think of the E.coli outbreak with that bagged spinach, or any other food recalls you can think of) – it can happen with anything, any time (people even get sick from pasteurized milk!)   So you take a risk with everything you eat.  What’s important is to do the research and make informed decisions, weighing out the pros & cons.  To me, it seems that the small risk involved with consuming raw milk is worth it, considering that it’s better for you and the cows the milk comes from are HEALTHY cows.  After looking into it, processed, antibiotic filled pasteurized milk seems pointless even. Adding chemicals and killing off all of the nutrients…what’s the point of drinking it?

In any situation, raw milk should be purchased only from a trusted farm/farmer.  It is important to find out their animal-raising methods and how their milk is obtained and handled. At some farms, farmers go above and beyond to make sure their raw milk is safe for consumption by performing extra tests on their milk supply.  Of course, people with compromised immune systems should be extra careful and stay away from anything unpasteurized (in my opinion, unless the issue is properly researched).

I’ll post more info on “real food” diets in future Back to Basics posts (to document & share everything I’m learning/doing to lead a healthier lifestyle). Meanwhile, do your research & support local & organic farming whenever you can! (I’m trying, and transitioning!)  Feel free to message/ask any questions you have  :)

anonymous asked:

I'm a vegetarian, and I like to keep my diet mostly raw and natural. Do you have some nobake recipes for me?

Here’s some I’ve come across since running this blog, I’m sure there’s plenty more though -

walnut garlic salad: serves one dressing: 1 tablespoon mustard 1 tablespoon tamari 3 tablespoons almond milk (or water) ½ garlic clove 1 tablespoon miso  1 tabelspoon honey/maple syrup (or 2 dates) 1 tablespoon hummus (optional… but yum) salad: 2-3 grilled zucchini slices ½ cup chickpeas 4-5 cups kale and/or rainbow chard 2 figs 3 olives

make the dressing by blending all ingredients until smooth. hopefully you like it, it might be a little thick so feel free to add more liquid. chop up the salad topping and tear up the leaves into bite-size pieces. pour on the dressing and mix into the greens, then add your toppings. yummers. 

GUACAMOLE

 

 

 

Guacamole, a dip made from avocados, is originally from Mexico which would go perfectly with the mexican burritos.

INGREDIENTS

  • 2 ripe avocados
  • ½ red onion, minced (about ½ cup)
  • 1-2 serrano chiles, stems and seeds removed, minced
  • 2 tablespoons cilantro (leaves and tender stems), finely chopped
  • 1 tablespoon of fresh lime or lemon juice
  • ½ teaspoon coarse salt
  • A dash of freshly grated black pepper
  • ½ ripe tomato, seeds and pulp removed, chopped

METHOD

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. 

2 Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Chilling tomatoes hurts their flavor, so don’t chop the tomatoes or add to the guacamole until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, chop the tomato, add to the guacamole and mix.