Friday, June 17, 2011

Raw Vegan Lifestyle & 80-10-10 diet

This past month I decided to try something a little bit different. I went on a Low Fat Raw Vegan "lifestyle" for about 4 weeks. I wanted to see if this really would improve my health and energy but unfortunately I did not recieve significant results, or really any at all. I mostly experience very uncomfortable detox symptoms.

I was able to do this diet correctly by first researching and doing my homework on just why people do this diet, the pros and cons, how to do it correctly, and success stories and non-success stories. What I came to discover is that there are both pros and cons, and many success stories as well as non-success stories. I also found that a vast majority of the raw foodists seemed to be somewhat "Cultish". This was definitely something I did not want to be apart of. I also found that on a strict 80-10-10 Raw vegan diet, you are not getting many essential vitamins and minerals that your body needs to perform at its best. The most common deficiencies are similar to cooked vegans however many minerals are lost on the lowfat diet. I specifically was low in b12, vitamin D, zinc, sodium, selenium, and vitamin E. So about two days ago I had some chick peas & avocado. Then yesterday, some pesto, hummus, and a slice of whole grain bread. I felt amazing! my energy was the highest it has been since I started the "diet".

So what I found from the experience, is that moderation is the key and success to any diet. A strict Low Fat Raw Vegan Lifestyle was not the best for me, however I did feel much better eating so much fresh fruits and Vegetables. I also learned a lot about how all the different foods make me feel, and with all this information and experiences I have decided to try 70-95% raw most days, with moderation in grains and fats, lots of vegetables, moderation with sweet fruits, and lots of juicy fruits.

I am very glad I tried the 80-10-10 lifestlye and I would definitely recommend it to anyone who is just feeling "blah" to try it out for a few days or weeks and see how you feel. For more information on the 80-10-10 diet and Low Fat Raw Vegan Lifestlye visit: and

Saturday, May 28, 2011


This is by far the best recipe for socca after trying several different ones.

1 cup Chickpea (Garbanzo) Flour
1 cup Water + 1 tbsp water
3/4 teaspoon sea salt
1 tbsp olive oil + more for oiling pan

Works best in cast iron pan but any pan will work.
Preheat oven to 500 degrees.
Wisk together ingredients and let sit.
Oil pan and put in the preheated oven for about 5 minutes.
Then pour ingredients into preheated pan and cook at 500 degrees for about 6 minutes.
After the 6 minutes....
Broil for about 7 minutes or untill slightly browned.

Be careful taking out! I found that it works best to use a large spatula to take the socca out of the pan.


It's deliscious by itself but I like to top mine with avocado, cucumbers, sprouts, and greens, and sometimes hummus!

Thursday, May 26, 2011

Strawberry Banana Smoothie

Like the dramatic effect? Yep. Thought so. :)

4 Bananas (sliced and frozen)
1 mango
1 cup strawberries
1/2 cup almond milk
3/4 cup fresh orange juice

Blend together and enjoy! Its unbelievable. Trust me. Sprinkle with cocoa nibs = bliss. 

Saturday, April 30, 2011


My favorite Pesto! 
This may look a bit chunky but that is the way I enjoy it. 
I often make it smooth as well, it just needs extra processing and it becomes awesomely smooth!

  • 2 cups packed, fresh basil
  • 1/3 cup pine nuts
  • 1/3 cup cashews
  • 1/3 cup almonds
  • 1/3 cup extra virgin olive oil
  • 1/2 lemon, juiced (use juice, about 1 tbsp)
  • 2-4 cloves of garlic (depending on how strong you want it)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Note: All ingredients are raw. 

Put all ingredients in food processor, process until desired consistency, scraping sides as needed. 

The blend of all the different nuts are wonderful! This is by far, the best pesto I have come across, the taste is wonderful.

It's quite addicting with spelt bunny pretzels...300.jpg

Just dip these pretzels in the pesto, and you will surely be in heaven!

Monday, April 18, 2011

Veggie Flatbread

These are wonderful flatbreads! They have a really authentic taste! 


  • 2 cups whole wheat flour
  • 2/3 cup warm water
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup extra virgin olive oil
Directions: Mix together dry ingredients. Add wet ingredients. 

It should make a dough like bread. Form into about 8-10 round balls. 

Roll each ball out on a floured surface. Roll it to desired thinness (it will rise a tiny bit when cooking)

Preheat a skillet on the burner on high. (cast iron skillets work best!)

When skillet is preheated place flat breads in one or two at a time (depends on size of skillet)

Cook on one side on high for 2 minutes or until bubbles start to pop up. Flip and count to 10. Done!

Continue until all are done!

Makes 8-10 flatbreads.

Top with pesto
and/or a mixture of veggies or sprouts.

Enjoy! :D
 (This was after my family and I ate most of the flatbreads LOL I didn't have time to take a picture before they all disapeared! These were the ones left)

Sunday, April 17, 2011

Orange Banana Chocolate Smoothie

This is the perfect wake up smoothie! The Fruit along with the cocoa beans give you plenty of energy to start your day!

Makes 2 Servings.
3 naval oranges
3 large bananas, frozen
1/3 cup cocoa beans/nibs
1/2 cup almond milk (or other non-dairy substitue)

Juice oranges to make about 1 cup of orange juice (or just use one cup of orange juice)

Blend all ingredients in blender untill throughly blended. Serve right away! Enjoy!

Saturday, April 16, 2011

Chocolate Coconut Cream Cupcakes

These cupcakes are awesome!
They are chocolate cupcakes with a wonderful coconut cream "frosting"
and topped with toasted macadamia nuts (if you wish)



  • 1 cup whole wheat pastry flour
  • 1/2 cup coconut flour*
  • 1/3 cup cocoa powder**
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup raw sugar
  • 1/2 cup agave syrup
  • 1/4 cup coconut cream (cream off top of full fat coconut milk canned)
  • 1 cup coconut milk
  • 1 tsp vanilla extract
  • 1/2 vanilla bean***
  • 1/4 tsp almond extract
  • 1 tbsp apple cidar vinegar

*coconut flour can be substituted with regular all purpose, pastry, or any other baking flour.
**reduce to 1/4 cup if you don't like a dark chocolately taste
*** slit vanilla bean in half and only use "paste" inside bean. Or you can substitute for an extra tsp of vanilla extract.

Directions: Preheat oven to 350 degrees.

Mix together dry ingredients in large bowl. Mix together wet ingredients in seperate bowl.

Mix wet ingredients into dry ingredients. Mix VERY well.

Line muffin pan with muffin cups or grease pan. Scoop batter evenly into muffin cups.

Bake about 20- 22 minutes or untill toothpick comes out clean.

In the mean time, make the frosting and the toasted macadamia nuts.

Chop macadamia nuts, toast in oven at 350 degrees for about 5 minutes.

Coconut Cream Frosting:


  • 1/3 cup coconut milk
  • 1/4 cup coconut cream (cream off top of full fat canned coconut milk)
  • 2 tbspoons agave nectar (light)
  • 2 tbspoons maple syrup
  • 2 tbspoons coconut flour
  • 1 1/2 cups shredded coconut
  • 1 tsp vanilla extract + half vanilla bean
  • natural food colorings


Beat all ingredients together in large mixing bowl. Beat for about 2 minutes.
In seperate small bowls, scoop 1 cup "frosting" into each bowl, add 1-3 drops of natural food coloring. Mix well.

Spread on top of cooled cupcakes. Sprinkle toasted macadamia nuts on top.

DONE! yay, now don't forget to spread the love of these wonderful chocolate cupcakes with others.