Blacks Folks Going Vegan!

Why am I so excited about this? If you're in the Raw community, you know people of all stripes who eat a plant-based diet. But African-Americans lead the country in rates of obesity, diabetes, high blood pressure, and all the consequences that come along with those health issues. We also have the highest rates of colon cancer, and black women are more likely than any other group to die from the disease. Our diet is largely to blame, and a move toward a plant-based diet could totally change these statistics.

So when I see Ruben Studdard, a young, black man who gained fame as an American Idol contestant, taking the opportunity to explain to a black woman and her mainstream tv audience how he lost over 100 pounds by transitioning from SAD to vegetarian to vegan, I do a little happy dance in my chair. I can't even remember if the dude won or came in 2nd on Idol. It's not really my show, but he and his family are winning a much more important prize by switching to a plant-based diet.

Who knows? Maybe High Raw will be the next phase in his journey.

After discussing diet and exercise, he goes on to highlight the important role forgiveness has played in his life. I'm loving it!

Raw Veggie Burger

Everyone in the family loved this all Raw meal! The Raw veggie burger immediately appealed to me, because it's veggie based. Most raw burger recipes seem to be nut-based, and since my 11 year old daughter is allergic to nuts, those are pretty much out.

Raw bacon is always a favorite around here. You've never seen an eggplant (or two) disappear so fast. We eat a lot of salads, so it's always nice to find dressing alternatives. Ranch dressing definitely fit the bill. This one is nicely tangy. I'm prone to experimentation, so I rarely follow recipes exactly. The recipe is nut-based, but I had some sunflower cheese left over from yesterday, so I used that as the base instead.

Yummy deliciousness ensued!

We also made it to the Dekalb Farmer's Market today. This is only part of our haul. Some things, including 10 young thai coconuts, are already in the fridge. If you're in the Atlanta area, this farmer's market is a great place to check out, especially when the open-air markets are closed for the winter.

Another Raw Onion Bread Recipe

When I ate a standard cooked diet, I was a sandwich master. There seemed to be an endless variety of bread options available, and don't get me started on the best cheese/veggie/condiment combinations. I never thought sandwiches got enough respect. A well-rounded meal you can hold in one hand--what more could you ask for?

Bread is still one of my favorite things. Wheat makes my face break out and my ears itch, so cooked bread no longer tempts me, but I love experimenting with Raw breads, crackers, and crepes. A piece of toast on the side of my salad, a Raw burger, or a veggie sandwich is one of my greatest pleasures. The options are still limitless.

This time, I started with my version of Matt Amsden's classic onion bread recipe, and used Julie's technique for caramelized onions. I threw in my own twist, and the result was delicious. (I also like to add in other veggies, like zucchini or finely chopped spinach when I have them on hand.) I'm a big fan of taste-as-you-go food creating, so I didn't measure or write things down. This is how it generally went.

Garam Masala Onion Bread

2 medium yellow onions

1 medium red onion

sea salt

1 tablespoon agave

1 cup flax seed, soaked in 1 cup water for 30+ minutes

3/4 cup sunflower seed, soaked and drained (Mine were already dehydrated.)

1/4 cup wheat-free, reduced-sodium tamari

1/8 cup agave

1/8 cup olive oil

garam masala seasonings

water as needed

sea salt to taste

(My onions were crazy strong in flavor and odor, so I used Julie's method of caramelizing them. They actually can go in without that step.)

Slice onions thin. I used a mandoline for this, but I cut my finger! Sprinkle generously with sea salt and let sit for an hour or two. Pour off the excess liquid. If they still seem stronger than you like, rinse them in running water.

Toss the onions with 1 tablespoon agave and a bit of salt. Let dehydrate overnight, or until they reach the desired consistency.

In a high-speed blender, process the soaked flaxseeds with enough water to get the job done. It can get very sticky in there if you don't add enough water, and it would definitely shut down a regular blender. If you don't have a high-speed blender, you're better off grinding dry flaxseeds in a coffee grinder.

Grind the sunflower seeds. Mine were soaked and dehydrated, so I used the coffee grinder.

Add the seeds and all other ingredients to a bowl and mix well. Add water until you get your desired consistency. More water will result in a thinner bread.

Dehydrate on teflex sheets at 105-degrees, or until you can easily flip the sheets and lift them off. Dehydrate overnight, or until the bread is as crispy as you like.

This is great for sandwiches or topped with Raw honey butter (coconut oil mixed with honey and a dash of salt.) Enjoy!

Raw Food Restaurant - Atlanta

After reading about Lov'n it Live on Raw Food Passion, Lovely Boyfriend and I decided to give it a try. We had three hours to kill, and we haven't been to a Raw food restaurant since we relocated. We also went back two days later for a takeout meal. Because we really enjoyed our food and the experience, I'm not going to say much about the service. I don't want to discourage anyone from trying this place, so I'll just say the service was . . . odd--odd enough that we had a long and humorous conversation with another patron about it.

Everything was presented nicely. We started with the nori rolls, filled with greens, tomatoes, and nut meat, and we both enjoyed this simple and delicious dish.

LB had the sage burgers topped with greens, tomato, and pine nut cheese, served on kamut bread. We shared our entrees, and I was really glad he order this. It was one of the best Raw burgers I've had, and I've had them in several different Raw restaurants in Cali. I think this was lentil and seed based, rather than made from nuts, resulting in a lighter burger. I'll try to replicate this at home.

I ordered the tostado. I'm afraid we may have annoyed the other patrons with our oohing and aahing over how delicious this was. (We also may have annoyed them with our singing along to the old school classics coming through the restaurant speakers.) A flax shell topped with field greens, avocado, pine nut cheese, and sage patty crumbles, the menu claims this is their most popular dish, and I can see why. It's worth a trip to Lov'n it Live just to have the tostado.

The brownies looked appealing, and we ordered one to go. It was big enough to share, but I found the taste a bit off-putting. I think I'm not a fan of carob. LB found it a little chalky but passable.

I'm looking forward to returning to Lov'n it Live soon. I'll probably take my house guest this weekend. If you're not in the Atlanta area, not to worry. Take a look at their menu for ideas you can whip up in your own kitchen.