In 2012 I created a series of ‘essays’, which I scrapbooked and included in our family photo album to chart the changes we were making in our life then. For 2013 I did the same thing, but our focus has shifted slightly. We’ve done all we can at the moment to alter our behaviors when it comes to using too much electricity, or chemicals around the house, or simplifying life, so last year our whole focus was on food, and trying different ways of eating until we found one that stuck. So here is Part One of the Seven Part series…
Since last august we’ve mostly been successful with our vegetarian goal, and decided to take the next step for our health – going vegan. I got about twenty books from the library with vegan recipes, and as I researched vegan diet and recipes I discovered there was an even healthier way to live. Only eating raw food. Some consider raw honey, or raw fish part of this regime, others do it along with vegan, meaning no animal products. We thought that maybe we’d try that ‘raw thing’ later. However! After a week of trying to cook vegan, with tofu and fake soy cheese, the food was repulsive, and I was still feeling my food related sickness, and we decided to really research that top rung of health, vegan raw. I returned all my vegan recipe books and checked out twice as many on living a raw lifestyle, and what we discovered was nothing short of miraculous! Regular people who had stumbled onto this info of a plant based raw way of eating were curing themselves of everything from allergies to diabetes! Even shrinking tumors, and stabilizing cancer! This way of eating was healing their bodies instead of treating it with medication. We wanted to try this, and burrowed into our forty or so raw books to gather as much info and recipes and tips as possible. With my dairy and gluten intolerances, and Jared’s migraines and kidney stones, we want to shift our eating habits to live without constant illness.
These are our two favorite recipes from this month:
Zucchini Pasta with Avocado Sauce
4-6 Large Zucchini, spiralized into thin noodles
1 Ripe Avocado, pitted and halved
1/2 medium zucchini, coarsely chopped
2-3 garlic cloves, minced
2-3 sprigs fresh tarragon, removed from stems, save some for garnish
1 lemon, juiced
Salt and pepper to taste
1/4 cup water, as needed
1. Spiral the zucchini into thin noodles
2. Toss all sauce ingredients into a high-speed blender, adding up to 1/4 cup water as necessary to facilitate blending. Blend until smooth and creamy!
3. Add sauce to noodles, toss to coat evenly, and enjoy!
Strawberry & Banana Smoothie
1 cup frozen strawberries
Handful of frozen blackberries
Drizzle of honey
Small splash of vanilla
Sprinkle of Chia Seeds
Blend until smooth! Yummy!