Wednesday, November 11, 2015

Raw Vegan Tuna Salad - Light Lunches!

I love love love this mock tuna salad.  

First of all, it's real food!  I have nothing against eating meat or fish in moderation...but the current food supply is so tainted.  Honestly, I'm scared to eat anything mass produced or factory farmed.  I mean really?  What's in the food we eat? Sometimes the whole industry scares me. 

I digress.....I want something that feels
traditional and decadent and also is healthy and yummy. That's a lot to ask!

So here is my Mock Tuna Salad. I serve it in lettuce wraps or on rice crackers. I love the flavor and texture. It reminds me of fatty, creamy, mayo rich tuna salad from a good New York deli.  Perfect perfect!


First soak 1 cup of sunflower seeds and 1/2 cup of cashews overnight in filtered water. 

Drain in the morning and rinse. 

Add to Vitamix or food processor. 

Along with 1 chopped clove of garlic; 1 tablespoon of nutritional yeast; 1/2 teaspoon of apple cider vinegar; 1 teaspoon of soy sauce or tamari or Braggs Aminos; 1 tablespoon of coconut oil or olive oil

Blend on low until the consistency of a chunky paste. 

Transfer to a bowl and add one teaspoon of dulse flakes. Stir in and add more to taste.  Do not skip this.  Dulse is what gives the nut pate the tuna flavor. 

Add Old Bay, salt, pepper and red pepper to taste.  

Refrigerate until ready to serve. Once ready to serve add in chopped celery and carrots, diced onions, minced jalepeno for heat, parsley and relish if you prefer a sweeter taste.  

Squeeze some fresh lemon over it right before you serve it. Wow!

Here she is all pretty like a flower in bloom. 

This makes 2-3 servings.   It will keep a week in a very cold fridge.  Mine usually doesn't last because once I make it, I want to eat it. 

Precious, delicious and pretty food and ------- BONUS ---- no fish were harmed in the making of this film. 

Excuse me while I go tear this dish apart.

Bottoms up!



Monday, November 9, 2015

My Dream Thanksgiving

I dream of a vegan holiday that my family would enjoy ...
Vegan Nut Loaf shaped like a turkey.  How cute is he!???

My favorite holiday salad courtesy of fullyraw.com. Delish!

Wild rice and root vegetables over arugula. Are you kidding me??  So beautiful!

Vegan Mac and "cheese".  So wonderful topped with freshness and tomatoes.  

Apple pie courtesy of fullyraw.com. I love this recipe. I have made this one for my family and it's time consuming but so delicious!

Blueberry Nice Cream .......

I would love to just serve this for my family of meat eaters for the holidays.  I will make some raw and vegan freshness to share, but if I don't roast a turkey, my mother will disown me.  The turkey I cook reminds her of her mother.  If I can give her a fond memory of my beloved MommomNana, then I have no problems with doing that just for her.  

Happy Holidays, Everyone!

Sunday, November 8, 2015

A Day In the Life Vegan Style

64 ounces of green juice for breakfast. 


Homemade Cereal for Lunch

Sprouted Walnuts in Peach Sauce for dinner



Yummy in my Tummy!

Kung Pao What?!!!

This is my apricot and walnut stir fry.  

I was in the mood for takeout Chinese food but by the time I order it and have it delivered, I have spent way too much money. 

This is much less expensive and I get way more bang for my buck!  Best part about this dish is that after I eat it, I'm full and energized.  Not stuffed, lethargic and hungry an hour later.  

Cheap tip: Make your own.  It's not that hard and it's def cheaper than delivery!


For this simple dish I browned extra firm organic tofu with some onions.  Then I made a sauce with apricot and peach purée, walnuts, soy sauce. Tossed it with some fresh herbs, crushed dried pepper flakes for heat and raw red peppers for crunch.   I served it over steamed short grain brown rice. 

Oh my gosh!  This is soooooo good.  

I served it in my new heart shaped bowls because I love it!




Bon Apetit and Eat up!!!!

Thanks for reading and following.  Love, Hav!

Sunday, October 18, 2015

Bbq Ribs??? Yes! Vegan?? Yes! Delish? Yessssss!!

These were made from gluten steaks that I made from scratch but you can use store bought seitan meat substitute as well. 

You need to use gluten to get the "meaty" texture but extra firm tofu can work as well. 

Cut the gluten into steaks.  

Fry them lightly to brown in olive oil.  

Mmmmn.  Look at that color!

Toss them generously in sauce.  If using seitan, you need ALOT of sauce. The seitan drinks the sauce.  Don't be shy.  Get 'em liquored up!

Bake covered for 65 minutes on 350 until sauce is absorbed.  Then remove from oven. Let cool.  Then slice into ribs like seen below. 

I made my bbq sauce from bottled sauce, leftover wine, and some tamari.  

Once ribs have cooled, you will need to add more sauce. 

Are you frickin kidding me???? These are the perfect substitute for previous bbq lovers like myself who miss ribs, Etc.  

Serve with potato salad and some smoky collard greens! 

All I can say is yum, delish and move outta my way. I need to make myself a plate!  




Friday, October 16, 2015

Day In The Life Of Fast Food...My Way

Cashew cream cappuccino for breakfast. 


Mango spinach smoothie for lunch.  

Box of spring mix and organic dressing for dinner.  


Easy peasy.  Simple blender meals that are easy to prepare and a box of greens with some dressing dumped on top.  Doesn't get much easier than that. 

Bon Apetit!

Wheatgrass? Yuck! But.....

Soooo I bought a wheatgrass kit.  I'm gonna start growing my own.  But......so far the box of seeds is just sitting waiting for me to open it. Can't get much nutrition from a cardboard box. Can I?

Plan B. I found some fresh cut wheatgrass at the grocery store.  So despite all the warnings that vitamix couldn't handle the wheatgrass....I decided to try it anyway. 


I don't have a wheatgrass juicer.  So I found a blender method online and decided to try it. 

I used wheatgrass, ice cold water, and some frozen wheatgrass from the first batch I made.  (You can use a regular ice cube on the first try.)


The first batch went right into the vitamix and she whipped that wheatgrass right up with no problem. Bam! Bam!

1 cup ice cold filtered water
1/4 cup grass (This was an estimate. Who can measure grass in a cup? I mean really.....?)

Blend on high for one minute.  Strain through a fine mesh strainer into a measuring cup. 

I poured two shots. Then poured the rest in a container to freeze.  The frozen wheatgrass ice will work well for the next batch.  This is a mild batch that will help you get used to the flavor of the grass.  

Spoiler alert: It tastes like grass.  


The next batch I used: (this is a stronger batch)

1 cup of wheatgrass
1 cup of water
2 ounces of frozen wheatgrass juice. 

Blend on high for one minute. Same as above.  Strain. Pour.  Enjoy! 

Do NOT TRY THIS IN A NORMAL HUMAN BLENDER.  Vitamix is a space gadget that can handle the fibers. Your regular blender will die if you try this.  You have been warned. 

I can't say Bon Apetit.  Cus wheatgrass is yucky. But so good for you!  So DRINK UP!  

Sunday, October 4, 2015

The Sunday Brunch Series -- Homemade Tofu Scramble (for former scrambled egg lovers)

I used to love those packets of spice that you could use to sprinkle over tofu to make it like scrambled eggs.  They don't make it anymore or at least I can't find it. Bummer .....

Tofu scramble is one of my favorite substitutes for scrambled eggs. Basically you would mash some tofu, brown it and sprinkle the spice mix over it. Even an inexperienced chef can make that magic happen. 

Well....since they discontinued my favorite I thought I would try something on my own today. So into my magic genie bottle of tricks I went. And here's what I came up with. 

I chopped up a red pepper, 1/4 cup of yellow onion, 3-4 baby Portabella mushrooms, 5-6 broccoli florets, and 1/2 cup of extra firm tofu smashed up into little bits with a fork. 


First I browned the onions and tofu in about a tablespoon of olive oil on medium heat. Don't turn or flip them so the bottom continues to brown and give you that scrambled egg texture. 

Then I dumped the fresh chopped vegetables on top. 
Aren't they beautiful?!!!  Come to me my little pretties!

I simmered the whole pan on low just until the brocolli got a little soft.  (I like my veggies crunchy....you don't have to be like me.  You can eat the veggies completely raw or simmer longer to break their hearts (make them softer) :-)
Here she is all plated up.  This won't last very long. I'm starving. 

This is one serving.  Share if you must. 

Bon apetit!

Thursday, October 1, 2015

A Day In The Life ....What I Ate Today (raw vegan style)

Breakfast --- extra sexy steel cut oatmeal blueberry cookies. 
Snacks --bananas and a smoothie later in the day. 

Mango and Spinach smoothie before dinner. 

Roasted seaweed and a huge salad.  I like to take the salad and wrap it up with the sushi sheets.  

Are you kidding me???  Fricking delicious!!!! 

Raw Vegan Oatmeal Blueberry Banana Cookies!

These little gems make me want to kiss frogs and try to turn them into princes.  Lol!

Soak 1/2 cup of steel cut oats in filtered water and 2 teaspoons of raw sugar. 

Pour off water in the morning. 

Smash up one banana (chunky smash is perfect. The batter doesn't have to be smooth) 

Then stir in the oats.  

Then fold in about 1/4 cup of blueberries. Add more if you're feeling saucy!

Drop onto a dehydrator sheet and dehydrate on a low temp under 120 degrees for about 3 hours. 

I dehydrate on 145 for an hour and then turn mine down. The food still remains raw and enzymes are still intact but it hastens the process so I can eat sooner. Win. Win. 

The cookies should still be moist. The goal is the dehydrate long enough so that the batter holds together and forms a cookie.  The cookies shouldn't get hard.  


Heavenly gum drops, come to Momma!

Wednesday, September 23, 2015

Day In the Life - I'm on a Diet.

I am trying to lean out.  So today I went for a run.  Then I proceeded to eat clean all day.  I gotta tighten up my eating habits.  So today was a great start!

Here's what I had:

Watermelon juice for breakfast (and coffee not pictured here)
Bananas for a snack after the run. Pho Noodle Soup for lunch!  Cheap and yum!!!!

Trail Mix for pm snack. 

Large Herb Salad for dinner with sesame orange dressing. 


Cheap tip---buy a tub of salad and use it for your dinner or lunch.  The tub at the grocery store near me is $5 for organic. Makes 2 HUGE salads.  

Yummyummm!

Monday, September 14, 2015

Starch Solution -- A Day in the Life. Is It Worth It?

I'm all about healthy eating that makes me feel good. I am working on a book now that chronicles my diet adventures.  In the meantime, here is a day in the life of the no meat, low fat, vegetarian lifestyle - "The Starch Solution".

Here it is-----

I had a bagel for breakfast.  


Lentil Soup (homemade from sprouted lentils)


Fruits and veggies for snacks all day.  


Then I made vegan lo mein for dinner and Fresh peaches for dessert. 



This isn't a permanent lifestyle choice.  Just an experiment in eating healthy.  I have to say I was pretty tired all day long, but I was up late. So maybe that has something to do with it.  Also, I didn't eat any greens.  

I'll see how it goes tomorrow on a good night's sleep and a morning workout. I'm tempted to go right back to my mostly raw food diet right now though!  

Wish me luck.