wiaw : i wanna be a ball(er)

It's time for another "What I Ate Wednesday" post!

This party is brought to you by the loverly miss Jenn from Peas and Crayons.

Instead of focusing on a day of eats, I would like to present you with a platter of sweet heavenly goodness:

For Christmas dinner, my date (that's right) and I were in charge of dessert. It was his idea to cut and arrange fruit for fresh fruit platters, so we did pineapple, grapes, watermelon, blueberries, aloe vera, banana, mango, and pomelo.

Naturally, I wanted to contribute a little something more...enter Amanda's no-bake holiday cookie energy bites, Angela's peanut better balls, and Kathy's no-bake gingerbread man cookie dough balls.

Amanda's no-bake holiday cookie energy bites were perfect to make for Christmas. A winning combination of white chocolate, orange, and cranberry, these sweet little things certainly didn't last long. Lucky for me, I made a double batch of these babies.

Angela's Peanut Better Balls. Will the peanut butter/chocolate fans please stand up? These magical balls are made with ingredients like 100% natural peanut butter, pure maple syrup and coconut flour. I wish I listened to Angela's suggestion of putting these into mini cupcake liners because once you have them in your fingers, they melt so quickly. But, so worth it!

Kathy's NO Bake Ginger Bread Man Cookie Dough Balls combine two things that I adore: ginger and molasses. Instead of the typical gingerbread men, which can take some time to make, allow your taste buds to celebrate the flavors of the holidays in bite-sized form.

Wanna be a baller?

Get to the kitchen and make some balls (or bites)

what i ate wednesday : testing, testing

happy wednesday!

today's what i ate wednesday photos are recipes that i tested and really loved...

The Only, Raw Vegan Granola Recipe You'll Ever Need

I'm hooked on this stuff! 

I've tried several raw granola recipes, and this one is the easiest and best tasting. 

Although Gena recommends a dehydrator for this, I cooked mine for several hours on the lowest temperature setting on my oven (around 115 degrees). 

Baking it at 350 for 30-40 minutes supposedly works well too.

Apple & Raisin Oaty Breakfast Cookies

Cookies for breakfast? Hella good!

I made these cookies for my "little taste tester" before school and he loved them!

The original recipe called for raisins but I added chocolate chunks and mini chips instead.

Chocolate for breakfast? I say YES!

Chocolate Almond Cookies With Fudgy Frosting

 If you're looking for something to do with the leftover nut pulp from nut mylk, these cookies are the perfect solution. 

I may have found my new favorite chocolate frosting too.

You will either love me or loathe me for sharing this recipe with you. 

There is no recipe for the next one

This is just a simple bean and lentil salad that I threw together.

Moosewood's Caribbean Stew

Sweet potato, red bell pepper, tomato, cabbage and kale in a perfect not-to-spicy broth.

I WILL be making this again! It's that good! 

Raw Pizza Snack Bites

These savory little bites of goodness are soooo good! 

If you've never tried nutritional yeast, this is the perfect recipe for it.

And honestly, they really DO taste like pizza! :)

Special thanks to my favorite sweet pea, Jenn for hosting the what i ate wednesday party on her blog.

If you want to see what other people around the blogging world eat, visit Jenn's blog. 

You'll probably find something you really like.

wiaw : my block

ever since i started writing this little blog, i’ve accumulated a lot of things. posts. pictures. friends. words. really nice comments. and of course, a lot of recipes. some of them my own, while many of them the genius of others.

honestly though, some of these recipes, i’ve only made once or twice. but others are staples in my weekly cooking rotation. and as october winds down, i’ve been making an effort to cook more and revisit some of the old recipes i’ve forgotten about.

reflection is a lovely thing, especially when food is involved and it's what i ate wednesday.

i think Jenn eats peas and colors with crayons. i like spinach and my favorite color is yellow.

every week, without fail, Jenn throws a big party on her blog. if you like eating, you should check it out.

without further adieu, here is a short list of what i've been eating lately. i think it encompasses a lot of love and good eating from me to you.

cheers, my friends.

one. red lentil and spinach curry (vegan tikka masala) from the taste space. sooooo good! warming, creamy, and perfectly spicy. i eat this over rice and it is awesome!

two. white bean and kale soup from vegetarian times. i wasn't a fan of this the first time i made it but my eight year old son loooooves it. i really like how the flavors meld together when you let it sit overnight - and it freezes well too.

three. no bake elvis bars from oh she glows. apparently, Elvis liked banana and peanut butter sandwiches (with bacon too). instead of peanut butter, these use banana and almond butter with a delicious almond-based crust. sorry, no bacon. there's chocolate instead.

four.  homemade pizza with jalapeno "nut meat", tomato sauce, basil macadamia cheeze, and marinated veggies. this isn't an "under five minutes recipe" (like most raw vegan treats) because of the dehydrated crust. one word. awesome.

five. super easy falafel with lemon garlic aioli : it's a little weird and totally amazing, trust me.

six. green monster smoothie. bananas + homemade almond milk + spinach+ dates + vanilla + cinnamon + nutmeg equals pure bliss. i do a lot of smoothies over here and this is one of my favorites!

seven. 5 ingredient chocolate mousse. i can't seem to keep this stuff in the fridge. "my little taste tester" loves to get his hands on it and gobble it all up like a turkey. or a moose.

thanks so much for coming over to my block - where everything is everything.



                                         fa sheezy

wiaw: thirteen - pumpkin spice muffins

i have an awesome recipe for pumpkin spice muffins to share with you for what i ate wednesday today at peas and crayons !

my continuing gratitude to Jenn, the girl genius who started this revolution. ♥

muffins are such a classic little treat. great for breakfast, an afternoon snack, with a cup of tea or even dessert. these gluten-free pumpkin spice muffins, made with oat flour and almond flour, are light, fluffy and satisfying.

this is the first muffin recipe i've posted. "my little taste tester" (who happens to be my beautiful, loving son) and i had a conversation last night about my recipes during which he gave me his blessing to post this one for pumpkin spice muffins. he gave his approval by gobbling down a full batch one or two muffins after dinner.  gobble gobble.

a stamp of approval from "my little taste tester" means that these pumpkin spice muffins are ready for “prime time"!

enjoy.

pumpkin spice muffins (gluten-free, vegan, paleo, sugar-free, dairy-free, egg-free, oil-free)
adapted from a muffin recipe by Kelly at nosh and nourish.

2 cups flour (i used one cup almond flour + 1 cup oat flour) *or sub with your favorite flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
dash of allspice
1 cup cooked pumpkin purée
1 large banana, mashed (or 1 cup full fat coconut milk from a can)
1/2 tsp vanilla
up to 80 drops of stevia. or other sweetener *or 1/2 cup maple syrup, honey, coconut nectar or agave

optional add ins:
1/4 cup pecans
1/4 cup chocolate chips (i used enjoy life minis)

optional topping:
1-2 TBSP pumpkin seeds

directions
1. in a large bowl, mix together the dry ingredients (flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, ginger, cloves, and allspice).
2. in another bowl, mix together the wet ingredients (pumpkin, coconut milk, vanilla, and sweetener).
3. stir the wet ingredients into the dry ingredients.
4. optional:  fold in pecans and chocolate chips, if using.
5. line your muffin tin with muffin cups or coat it with coconut oil (like me).
6. spoon the batter evenly into muffin cups.
7. optional: add some pumpkin seeds to each one (for a little extra crunch).
8. bake at 350ºF 25-30 minutes.
9. cool and enjoy!

makes 10-12 muffins depending on how full you fill each muffin cup.
i filled mine 2/3 full and ended up with 11 muffins.

*Kelly's original recipe called for brown rice flour, coconut sugar, flax eggs, and a banana. i substituted the brown rice flour with oat flour and almond flour; the coconut sugar for stevia; i omitted the eggs altogether and used coconut milk instead of mashed banana. kelly topped her muffins with streusel while i topped mine with pumpkin seeds.

what's your favorite fall food? 
aside from food, what's your favorite thing about the fall season?

wiaw: twelve

i bookmark a lot of recipes. recipes that i find on other blogs and from my cookbook collection. i also recently joined Pinterest (follow me!), which may not be a good thing. time will tell. some of my isoteric pantry items are from bookmarking a recipe and then forgetting/waiting to make the recipe. then I try to save the ingredient until i finally make the recipe. so, i hold onto ingredients perhaps a bit longer than needed.

this week, my challenge was to eat through my pantry and my long list of bookmarked recipes. i realize that not all recipes will be winners, but thought i would share my thoughts anyways. that’s the fun of wiaw!

ready. set. go! check out jenn's blog for even more food!

current eats iHeart + bookmarks

1. oats

i love oats. for a long time though, i didn't like them so much. they made me feel full and bloated and i didn't like that feeling. so i avoided them.

i do not eat overnight oats. although i've never tried overnight oats, i do not like the look of them: soggy, wet, and drippy. no thank you.

i do not eat anything out of a microwave either. no mug cakes or thirty second oats for this gal.

my favorite way is to cook oats is on a stove top with water, almond milk, or a mix of both. sometimes, i'll cook and flavor my oats then add them to a small mason jar for later.

i love that there are so many toppings! i like bananas, cinnamon, a tablespoon or two of nut butter (almond, peanut, sunflower seed, cashew, hazelnut). apples, berries, raisins or other dried fruits, hemp seeds, chia seeds, nuts, or protein powder are also great in oats.

currently loving these inspirational recipes i found on the internet.

1. pancake love

the truth is, i’d gone the last few years not eating pancakes. let me back up. i spent a lot of years eating a lot of pancakes… pancakes for dinner, late nights at Denny’s, the whole bit. the pancakes just kept adding up and the easiest thing for me to do was cut out the temptation altogether.

but that’s all behind me now.

my pancake preferences have certainly changed over the years and now i only enjoy the lighter at-home ones made with bananas or berries.  

currently loving these vegan, gluten-free, and grain-free pancake recipes. yes please.

3. tea

i abso-frickin-lutely love tea.

any hour. any day.

i love how you can mix and match to your heart's desire until you come up with the perfect blend that will warm you up from the inside out. so soothing.

currently loving mighty tea chamomile citrus and ginger twist, david's tea pumpkin chai (with cinnamon, pumpkin pieces, cloves and cardamom, plus the sweetness of caramel and pumpkin candy), and traditional medicinals nighty night tea.

4. root vegetables

i’m deeply drawn to vegetables grown underground. i find them mysterious. like crystals and gemstones, they come from a world that I know little of.

currently loving potatoes, yams, beets, squash, carrots, turnip, parsnips, and radishes. roasted to perfection and drizzled with coconut oil and sea salt. this is bliss.

5. lentils

i always seem to gravitate towards foods that are easy to cook. nutty and earthy, lentils are one of my favorite ingredients to use and they make a nice compliment to any meal.

currently loving janet's recipe for red lentil and spinach curry (vegan tikka masala) or any one of her other lentil recipes. this girl knows lentils.

these gluten-free lentil energy bars sound pretty darn tasty too. #bookmarked

6. soup

i LOVE soup!  easy to make, difficult to screw up, very tasty and usually healthy. i will concede that i rarely make my own stock, but that doesn’t stop me from making a delicious, flavorful soup.

in my opinion, there is nothing more satisfying than curling up on a chilly fall day with a bowl of your favorite soul-warming soup. 'tis the season for rich, hearty soups and stews featuring your favorite deliciously comforting ingredients.

currently loving vegetarian times white bean and kale soup, season's and supper's fall vegetable soup, and the food network's moroccan spiced chickpea soup.

happy wednesday!

how do you like to eat your oats? do you like tea or coffee? what is your favorite root vegetable?

disclaimer: i do not own any of the photos (except for the pic of "my little taste tester"), GIFs or any recipes unless stated.

What I Ate Wednesday #10

Hello lovelies!

I trust that you're all feeling fine on this wonderful Wednesday!

I took a few days away from blogging and haven't posted anything since Friday. Fortunately, my only excuse is that my blogging time had been eaten up by time spent with family, friends, and travelling. How beautiful is that!?

On this particular day, "The Taste Tester," my Mom, and I enjoyed a brisk walk through Cooper's Marsh Conservation Area - and it was brisk! It was a fabulous day for a brisk walk - frosty and fresh, but oh so beautiful - the perfect weather for circulation and to help get the system going. The sun started to peek through and I felt fantastic! Fall is in full spring!

When we returned home, I was ready to eat:

Cleansing Breakfast My first Green Juice of the day: celery + spinach + cucumber + arugula + dandelion leaves + 2 apples + lemon + ginger + mint.  I ate a nice Fruit Salad around 11am.  Fresh peaches, pear, banana, blueberries, and goji berries with sprinkles of fresh squeezed lemon and cinnamon. YUM! Lunch was warm broth (please refer to the kitty cat) and a Garden salad with Dill Cheeze from Simply Raw Express, which is OUT OF THIS WORLD!! Dinner was a nice, warm, rich Mighty Minestrone Soup with onions, leeks, carrot, celery, turnip, sweet potatoes, broccoli, kidney beans, and brown rice seasoned to perfection with bay leaves + garlic + fresh basil +marjoram + oregano + thyme + salt and pepper. OH YEAH! Dessert was 1/2 an Acai Berry Vega Sport Endurance bar. "The Taste Tester" also looooves these bars so naturally I split it with him. BEST PROTEIN BAR EVER!!

That's what I ate Wednesday :P

Visit Jenn's blog to see what other people ate.
Seriously!

I'm heading back to Jenn's blog RIGHT NOW - I seriously have to make her Sweet Potato Chickpea Burgers . They look fan-freakin-tastic!!

What I Ate Wednesday #9

What starts with W? 
Wednesday starts with W.
What other words start with W?
Oh, who cares about the other things.
Let's just focus on What I Ate Wednesday.

Thank you and hearts to the lovely miss Jenn for this warm-hearted idea..a way for us bloggers to connect and share what we ate.

Oh, what a wonderful world we live in!

Upon rising, I started my day with 32 ounces of fresh distilled water (not pictured). Distilled Water is boiled, and has been proven effective at removing harmful wastes and cleansing the system of any impurities. Source

HEALTHY HALLOWEEN TREATS FOR MY BODY

After sending "The Taste Tester" off to school, I blended together some of my favorite whole foods to get instant nutrients into my body. I desperately need fresh fruits and dark leafy green vegetables everyday or my body will not function at 100%.

Today's Warrior Blend Smoothie [banana, spinach, berries, raw pumpkin an sunflower seeds, hemp seed oil, maca powder, super green food powder, fresh apple juice, almond butter, chia seeds, hemp seeds, water]. HARDCORE SUPERHERO FUEL! Lunch today was a big, bright, and beautiful Citrus Salad [arugula, oranges, grapefruit, mint leaves, onions, sesame seeds and slivered almonds] dressed up with an agave, lime, liquid aminos, sea salt, red pepper flakes dressing. Perfect balance of sweet, sour, salty, and spicy.

SPOOKY SEXY SNACK

I was feeling a little sexy today and since Valentines Day is month's away, I decided to make some of these little libido-boosting SEXY BALLS. Topped each one with an extra almond. These babies are Uh-may-zzzzing!!

DELECTABLE DINNER

I can't eat wheat or gluten, and one thing I really miss is pasta. Zucchini pasta is the next-best-thing. HOLY COW! This stuff is fantastico! I peeled a few fresh zucchinis for the "noodles", then topped it off with a Blolgnese Hemp Parma Sauce made from tomatoes, red peppers, sun-dried tomatoes, garlic, oregano, black olives, lemon, onion powder, garlic powder, black pepper, cayenne, and fresh basil. My mouth still waters when I think about this meal! SO YUMMY FOR MY TUMMY!

AND, HERE's SOMETHING I FOUND THAT I'D LIKE TO SHARE...

 The Great Food Blogger Cookie Swap 2012

This is how it works: you send 3 bloggers one dozen homemade cookies. When you receive YOUR three different dozens of cookies from three other bloggers, you blog about it. It sounds like such a fun little event where you get to bake a batch of cookies, dress them up in festive tins, send them out, then you'll have your own fresh, homemade cookies waiting in your mailbox.

Want to join in?

Visit the Great Food Blogger Cookie Swap website to sign up. Read the rules and requirements carefully to make sure you are able to meet the deadlines and fulfill the requirements. There are no refunds if you drop out prior to the sign-up deadline or if you don’t meet all the requirements.

Registration deadline is Monday, November 5th.

What I Ate Wednesday #8

Spooky Snacks & Healthy Halloween Treats

Sweet potatoes, butternut squash and pumpkins are turning up around every corner, so I've started to incorporate them more and more into my meals. Yummy!

I never liked pumpkin. I never even wanted to try it. My Mom would occasionally serve warm pumpkin pie on Thanksgiving or Christmas...but I never ate it. Don't ask me why. I think it's because it just never looked very pretty.

Then one day something happened...and I finally decided to try me some pumpkin pie. I fell in love. I didn't love the actual pie itself (it was too mushy and still not very pretty) but the flavor was something new that my mouth had never experienced before.

This party would not be possible without the lovely miss Jenn, over at Peas and Crayons. Once again, thanks for being a perfect hostess, Jenn <3

Pumpkin Spice Protein Balls: dates, pecans, pumpkin seeds, coconut, pumpkin puree, vanilla, cinnamon, nutmeg, pumpkin pie spice. Rolled in coconut, dipped in chocolate. A little bit of pumpkin pie packed with antioxidants and protein.

Sweet Potato, Red Cabbage and Kelp Noodles with Miso: kelp noodles, red cabbage, sweet potato, sprouted beans, fresh cilantro Miso Dressing: brown miso, garlic, lemon, water, olive oil.

Cocoa Granola: buckwheat groats, sunflower seeds, raisins, goji berries, walnuts, cacao powder, maple syrup, coconut palm sugar, dates, cinnamon, lucuma powder, coconut, vanilla, cayenne pepper.

Kale and Avocado Salad with Cranberries: kale, avocado, red onion, tomato, lime juice, garlic, pumpkin seeds, cranberries, sea salt, smoked paprika, cayenne pepper.

Pumpkin Seeds: a perfect snack

Pumpkin Pie Smoothies

Cooked, cooled pumpkin, or organic canned pumpkin has more flavor than raw pumpkin. If you prefer to use canned pumpkin, I suggest using plain canned pumpkin, not the kind that already has pumpkin pie spices in it.

Pumpkin Pie Smoothie (Vegan)

1/2 cup organic pumpkin pie mix
1 cup unsweetened, almond milk (or make your own)
1 tsp ground cinnamon
1/2 tsp nutmeg
1 large carrot, chopped
2 cups fresh baby spinach (or other leafy green)
2 frozen bananas

Blend all ingredients until smooth.

Pumpkin Pie Smoothie (Raw Vegan)

Soak 2 cups of pie pumpkin, cut in chunks, overnight in water with 1 TBSP of lemon juice to help reduce the starchiness.

Ingredients:
1 cup raw pumpkin, cubed
1/4 cup unsweetened, almond milk (or make your own)
1 tsp ground cinnamon
2 bananas, peeled
1/4 teaspoon nutmeg
1/2 carrot juice
2 cups fresh baby spinach (or other leafy green)

Blend all ingredients in a blender until smooth. Add more almond milk if the smoothie is too thick.

What I Ate Wednesday #7

Fall is the season of letting go...like the falling leaves from the trees.  Time to clear away old baggage, to let go of old energies like fear and stress, and make room for all of the wonderful things that want to grow in your life; love, peace, radiant health, joy, connection to your Higher Self , etc.

I love the Fall season and its change of pace: the slower, sluggish mornings, the daily walks in the crisp fresh air, the evenings spent with a good book. We also seem to be naturally seem to be 'calling it a day' earlier, becoming more attuned to the sun's rhythm, I suppose. It is my favorite time of the year.

Something else usually happens in the Fall...we tend to start eating more.  Our bodies start adjusting to the cooler temperatures and the piling up of layers of clothing. And of course, reveling in the ongoing challenge of playing with new flavors and textures.

What a fantastic way to kick off this week's edition of What I Ate Wednesday. 

Thank you again to the lovely miss Jenn for this brilliant idea xo

Start Breakfast with Green Juice/Smoothies filled with Fresh Fruits & Vegetables!  
I design smoothies that work for me and help me maintain a healthy weight and creative thought.

Green juices/smoothies supply you with the required minerals, fatty acids beneficial protein, vitamins, and water, whatever your body and mind needs, depending how you make them. They may not work for everyone but they sure do work for me. 

Quick Nutritious Lunches Keep Me Going Without Slowing Me Down!
Super Nutrient Dense Salads feed my body with fiber, essential vitamins, and minerals to help keep me going throughout the day..awesome!

Packed with fresh greens like spinach, kale, swiss chard, sprouts, or cabbage, fresh salads are Mother Nature's fast food! Add your favorite superfoods like goji berries, hemp seeds, chia seeds, nuts, raisins, or other dried fruits. Fresh salads have such high water content too...ahhhh hydration!

"Almost Like A Gourmet Restaurant" Raw Food Dinners!
Dinner is new and exciting at our house. Fresh, organic fruits, vegetables, sprouts, seeds, and nuts are prepared in such a way that they easily become healthy versions of familiar cooked foods that literally blow your mind with their flavor, texture, and satisfying heartiness. 

Everything from raw pizza, to burgers, to lasagna, to fettuccini alfredo, to ice cream can be prepared using raw, 100% vegan foods. Best of all, with a few exceptions of course, you can eat as much raw, whole food as you want without gaining weight. You won't feel hungry and you won't feel deprived.

I always loooove the simplicity of wraps.  Here are a few of my favorite fillings:

• Raw Pizza Bites from Gabby @ The Veggie Nook

• Super Easy Falafel with Lemon Garlic Aioli from Eva Rawposa

• Freestylin' Chickpea Fritters from The Daily Raw Cafe

In The Mood For Dessert?
Sometimes yes, sometimes no. Lately I've been snacking on raw chocolate, which is so simple and easy to make: 1/3 cup melted Coconut Oil, 1/4 cup Cacao Powder, and 1/4 cup pure Maple Syrup. Add in almonds, hazelnuts, raisins, dried cherries, hemp seeds, coconut, or whatever it is your heart desires.  Pour onto a parchment paper-lined cookie sheet.  Freeze until set.  Cut into pieces and store in the fridge.  YUM! 

It's cheaper than buying one of these babies, that's for sure!

At $7.00 a pop, it was the perfect thing for me to snack on that one particular day when I was at the health food store and desperately NEEDED chocolate! :) 

 

Enjoy! xo Maria...and "The Taste Tester" too!

What I Ate Wednesday #6

I'm back for What I Ate Wednesday, hosted by the beautiful one and only Miss Jenn over at Peas and Crayons, after taking a few weeks off.

If you've been following me, you'll know it's no secret that I eat mainly organic, raw, vegan foods. My whole journey with raw foods began a little over 3 months ago, mostly as an energetic quest. Eating raw foods makes me feel like I have more energy, that's the feeling I love most of all. I try not to preach about my diet, I just let people see my energy and how strong I am.

I like to fill my plate with foods that nature has already prepared. This goes far and beyond sprouts, celery, and carrots, which some people tend to associate with eating raw foods. I test a lot of different recipes and I love everything I make (ok, maybe not EVERYTHING).
Green smoothies/juices are by far my breakfast of choice. You can't get a healthier or easier breakfast, in my opinion.

This morning's meal consists of a 32-ounce green smoothie combination of organic spinach, mixed baby greens, alfalfa sprouts, chia seeds, flax seeds, blueberries, banana, and water.
I crave greens and I can tell when I'm not getting enough; my body will start to crave foods that are not good for me. It's really beneficial to learn that upping my intake of leafy greens helps manage cravings.

My lunch meal was a Sunburger and Blended Thai Soup (carrots, orange bell pepper, coconut meat, almond milk, warm water, nama shoyu, agave nectar, jalapeno, cilantro, curry, and sea salt). 

In addition to fabulous raw vegan breakfast, lunch, and dinner meals, I've also learned to make incredible raw goodies that satisfy my cravings for chocolate, ice cream, and even the fattier foods.

For a delicious Mid-afternoon Snack I nibbled on a few of these Lemon Coconut Macaroons while I sipped on a warm cup of Schizandra Berry Tea.
 
My meals are made with whole, raw ingredients and I use low-glycemic sweeteners and only the good fats that our bodies need.
I don't always follow my body's signals though.
Like this Evening's Meal:

Raw Vegan Falafel with Lemon Garlic Aioli (carrots, sunflower seeds, flax seeds, fresh parsley, onion, garlic, cumin, curry, sesame seeds, and sea salt).
When I eat foods like nuts, seeds, coconuts, and avocados, I've started to notice that I feel heavy and disconnected, so I'm learning to be mindful of that, reminding myself that even just one serving of these foods lowers my energy and contributes to addictive eating patterns.
I'm still learning and I plan to continue learning to prepare more raw vegan recipes, to become more involved in the raw food lifestyle, and eliminate the foods that I know don't encourage health or add longevity to my life.
This may not work for you but I know it works for me. This is what I know for sure.