Happy Meatless Monday! Wait, everyday is meatless for me. :-) But I came across this amazing Meatless Monday article for a great motivational post!
Holy smokes, shes over 70! And a vegan for 40 years and thriving! I’ve heard of Mimi Kirk, but had no idea about her age and how long she’s been a vegan. I love that she went raw in 2008 and noticed a health boost proving it’s never too late to benefit from an improved diet. I adore her philosophy on not giving up favorite foods, but adapting them to plant-based raw dishes instead. I might need to pick up her book, Live Raw, just for the raw cornbread recipe!
And I enjoyed getting pumped by this Vegansaurus interview with long time vegan Dr. Brian Clement. I would love to do their raw program in Palm Beach if I had the vacation time … and money.
So I’m charged to maintain a high raw diet now! Of course being nearly 100 degrees today has helped, cooked food is the last thing I’m craving. And I received a 3 lb. bag of green powder to assist in my high raw goal –Nutiva Organic Hemp Protein.
When I first got into a high raw vegan diet, hemp protein powder was a freezer staple for my smoothies. It’s not as exciting as Sun Warrior protein being more earthy tasting and not sweetened or flavored. But, for me, it’s the cheapest, most pure raw protein that works well bended with fruit and veggies. Plus I like that it packs fiber and seems to be easier on my digestive system. It also has a flavor can go sweet or savory, so my goal is to use it in more raw and cooked vegan recipes to add more protein. Stay tuned as I get experimenting!
I’ve been eating a lot chilled hummus the last few days and hubby picked up a new one for me to try on a grocery run – Eat Well Enjoy Life Edamame Hummus. Wow, that title is a mouth full. And it only too me two days to kill this container, I believe that’s a hummus binge. At least I haven’t killed a nut butter jar that fast … yet.
I enjoyed it in grape leave dolmas with sliced carrots and tomatoes.
They were wonderful, almost like a fresh BLT wrap with the creaminess from the hummus, crisp tomatoes and saltiness from the grape leave – perfect lunch.
Then I turned it into a salad dressing for my dinner salad tonight by mixing a blob of the hummus with nutritional yeast, apple cider vinegar and water in a bowl – super simple and fast dressing.
It added a wonderful savory tang to the salad, which hit the spot in our sweltering heat.
What motivates you to eat healthy?