Joyestyke and BVI mermaid went on a raw food vegan diet. Did they survive the challenge? Hear them explain their experience.
NOTE: the list of ingredients listed below are not our creations but were among interesting dishes the Joysetyke and Mermaid wanted to try from various websites Pinterest and Youtube videos.
Raw Food Burrito
2 avocados 3 tomatoes (diced) 1/2 jalapeno pepper (diced) 2 tbsp yellow onion (diced) 3 cloves of garlic (minced) 1/4 cup fresh cilantro (chopped) 3/4 cup of corn 2 tsp fresh lime juice 6-8 large lettuce leaves
In a medium sized bowl, mash avocado. Add the remaining ingredients and stir until well mixed. Spread 2-3 tablespoons of this mixture onto lettuce leaves, wrap and enjoy.
Green Chia Pudding
1 date, pit removed 1 cup non dairy milk a handful of fresh spinach 3 tbsp chia seeds fruits for topping Blend together milk, date, and spinach until smooth.
In a medium-sized bowl, add liquid the blended mixture to the chia seeds. Stir well for 5 minutes. Place in the refrigerator for at least 1 hour or overnight. Stir before serving, top with fruits and enjoy.
Avocado Chickpea lettuce wraps
alfalfa sprouts 1 avocado 4 lettuce leaves 1 can of chickpeas 1 cucumber 2 green onions 2 celery stocks 1 tomato 1 bell pepper 1 tbsp lemon juice salt and pepper
Pour chickpeas in a medium bowl and mash until 1/2 way. Add avocado and continue to mash until well mixed. Add in the celery, onions and lemon juice until well mixed. Add salt and pepper to add. Assemble the remaining ingredients on the lettuce leaves, topped with the chickpea avocado mixture and enjoy.
Raw Vegan Oatmeal
1 cup of steel cut oats 4 cups of water for soaking 4 dates 2 cups of water for blending fruit of choice 1/2 tsp cinnamon pinch of nutmeg, clove or allspice 1 tbsp agave nectar Soak oats and dates in 4 cups of water for a couple of hours or overnight.
Place oats, dates and 2 cups of water in a blender or food processor and blend on high speed for 25 seconds until mixture is smooth. Mix together your fruit of choice, cinnamon and any other spices you desire. Add agave nectar for added sweetness and enjoy.
Vegan Summer Salad with corn and tomatoes
2 cups of corn 1 red bell pepper (chopped) 1 large tomato (chopped) 4 green onions (chopped) 1/2 avocado (diced) 1 tbsp fresh parsley (chopped) 1 tbsp fresh cilantro (chopped) 1 tbsp lime juice
Combine all raw ingredients, gently tossing with lime juice and a dash of sea salt. Chill for at least 1 hour. Toss again before serving. Vegan Cheese 1 cup nuts (any of your choice) 1 clove of garlic (minced) 2 tbsp sunflower oil 1 tbsp lemon juice 1/2 cup water as needed 1 tsp basil (dried) 1/2 tsp oregano (diced) salt and pepper to taste Blend all the ingredients in a food processor until smooth and consistent. Roll mixture into a ball and cover/wrap in a cheese cloth. Put in a container and allow liquid to drain. Let it sit at room temperature for 24 hours then store in the fridge. Avocado basil pesto sauce 2 cups fresh basil leaves 2 cloves of garlic 1/2 avocado 1/4 cup of pine nuts 2/3 cup of extra virgin olive oil salt and pepper to taste Blend all the ingredients in a blender until well smooth. Add water to mixture if the texture is too thick.