sunshel
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The Low-Down on Vegan Protein Powders
I’ve noticed that most people have no clue about the (healthier) plant-based alternatives to whey protein. Well here’s a list of them, along with brand recommendations.
We’ve used up all of the Sunwarrior powder at our house, so I’m thinking about trying hemp next time!
Have you tried any protein powders? What do you recommend?
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Month on Raw Vegan
Well, I made it to 4 weeks without any cooked food and I’m definitely in it for the long-haul!
My Diet
- Fruits and vegetables. Favorites: Grapes, watermelon, peaches, mango, bananas, strawberries, tomatoes, raw organic corn, avocado, sprouts, carrots, GREENS
- NONE of the following: Sugar, salt, animal products, cooked food, grains (exception: corn), legumes, oils, gluten
- Supplements: Probiotic, Vitamin C and B Complex
Documented Changes
- Weight loss. I lost the most weight during the first two weeks. After that, the weight loss has slowed down significantly as I approach my body’s ideal weight.
- Cravings disappeared completely. I’m at the point where I can put my face up to a dish that I previously loved, and feel no temptation whatsoever.
- Detox. In the first week, I had problems sleeping as well as headaches and mild allergies. Because they subsided within a few days, I believe they were symptoms of detoxification.
- Mood. My mood is definitely more stable now that my diet is clean. Prior to raw, I went through ups and downs every day… bouts of depression, etc. But both last summer and this past month, I’ve experienced a noticed improvement in my state of mind. I feel ‘happy’ most of the time, calm, rational, less worried… Which is probably a factor in my being able to sleep better.
- Teeth. During the first couple of days, I had pretty bad tooth sensitivity. But I kept going, making sure to floss and brush (lightly!) with my tooth soap, and the sensitivity disappeared.
I think the best thing about being raw has been the elimination of cravings and a complete transformation of my tastebuds. On cooked vegan, I always felt like I had to practice some serious self-control to avoid unhealthier foods and watch my serving sizes. I was always at war with myself. But on raw, I don’t have this issue at all. The only foods that I truly want to eat are raw fruits and vegetables.
Also, you would think that being raw means that I have to constantly think about what I’m eating in order to avoid the ‘bad stuff’, but I actually think LESS about food. I eat because I need to, plain and simple. There’s no meal planning of any sort, just my favorite salad and a ton of fresh fruit available at all times.
As for social situations, no difficulties whatsoever. I still join friends and family at restaurants all the time. All I need is a small avocado for my salad and I’m good to go.
I say this all the time, so it must be important: People think that being raw, or even vegan, is ‘restrictive’… But food is fuel. I don’t know when it was decided that trying new foods was ‘living’, but it sure as hell sounds like a backwards idea to me. I feed my body what it needs so that I can live a full, healthy life.
Stay tuned, big updates from my life coming soon! -
Made the best green smoothie today! Inspired by Sunshel <3 I was using cocoa, almond milk and chia seeds. With her help I now understand that FAT shouldn’t be mixed in anyway with fruit. (For digestion reasons.) I kind of new this already with the help of The Raw Food Detox Diet. However, I didn’t have the courage to switch it up until now. Instead, I have been increasing the amount of banana I add!
Green Smoothie:
2 frozen bananas
2 Handfuls of spinach
Handful of ice cubes
1/3 cup of water (may need more or less depending on your preference)
This will keep me full all morning and is STILL just as SMOOTH and DELICIOUS!! :)YEA! :)
(This photo really does the green smoothie justice.. it looks gorgeous!)
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A quick, easy salad dressing: Mash some avocado (I use half of a small one) and add lemon juice and garlic. The lemon juice should give it the perfect consistency.
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A favorite salad ‘base’ of mine is 4 cups romaine lettuce, 1 cup spinach and 1/2 cup sunflower greens
Nutritional Profile: 65 calories, 4 grams protein (and that’s just greens alone!), 50% of daily vitamin requirement, 15% of daily mineral requirement, and 23% of daily Omega-3 fats requirement (AGAIN, IN GREENS!)
In case you’re wondering, I added 2 medium carrots, 9 small (2.5” diameter) tomatoes and 1/2 small avocado with lemon juice. It all totaled up to about 400 calories and 14 grams of protein!
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Lunch today at Wheatsville Co-op: Sandwich (on gluten-free bread) with lettuce, tomato, sprouts, carrots and black olive hummus.
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Mango tastes great in green smoothies! This one had banana, mango, a little pineapple and a huge handful of red leaf lettuce.
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Went out to eat tonight at Kerbey Lane Cafe. I ordered two side salads (romaine, mixed greens, carrots, tomatoes) and a cup of black beans. Instead of dressing, I mashed an avocado and mixed in some lemon juice.
Tip: Bring your own avocado! Some restaurants can charge up to $4 just for a small side.
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Green Smoothie Guidelines
Victoria Boutenko’s Guidelines to Drinking Green Smoothies
Here’s one that really stood out to me because I’ve been noticing lately that many people add peanut butter, yogurt, milk.. things like that. The smoothies taste good with fruit and greens alone, trust me!**Edit: Exception.. I’m a fan of Sunwarrior protein powder!
Don’t add anything to your smoothie except greens, fruit and water. I don’t recommend adding nuts, seeds, oils, supplements or other ingredients to your green smoothie. Most of these items slow down the assimilation of green smoothies in your digestive tract and may cause irritation and gas. Even though I provide recipes with more than basic ingredients in my books I encourage you to stick to the basic green smoothie recipe (fruit and greens) in your daily routine.
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Lunch at Whole Foods. Tasted good, but next time I think I’ll get a green smoothie or fresh juice.
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Gluten-Free Vegan Crepes
Adapted from this recipe. Click there for detailed directions on cooking the crepes.. this part can be tricky!
INGREDIENTS:
- 1 cup non-dairy milk
- 1/2 ripe banana, mushed
- 1 teaspoon coconut oil
- 1 cup all-purpose gluten-free flour mix (I used Bob’s Red Mill)
- 1/4 teaspoon sea salt
- 1 teaspoon maple syrup (leave out if you want them savory)
- 1/2 teaspoon vanilla
- 1/8 teaspoon baking powder
DIRECTIONS:
Mix wet ingredients together (banana included) and dry ingredients as well, in separate bowls. Combine. Batter should be the consistency of thin pancake batter. Add more liquid, depending on thickness of batter. Chill for 30 min, or overnight if you plan on making them the next morning. COOK!
Fill with fruit, vegan chocolate chips, or anything you can think of!
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Some photos from VegFest!
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Breakfast at Whole Foods!
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I volunteered at Texas VegFest yesterday and had a great time. There were dozens of awesome vendors including vegan food companies and animal rights organizations, guided meditation, speakers that covered both nutrition and activism, and even live music! It was great to be surrounded by so many like-minded, friendly people and volunteering encouraged me to get more involved within the vegan and animal rights community. Can’t wait until next year.
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Tried rice pasta today and I have to say quinoa is a billion times better… Both taste and nutrition-wise!
