It’s something that I am so enthused about that I just have to share it. What’s that you ask? Food and recipes, that’s what. I am so happy with my new way of eating that I am going to start sharing good recipes when I find them.
Here is a little background. On Oct 1, 2011 I had a cholesterol test done and the results were not good. A lot not good, I was one step away from have to go on an Rx to lower it. On Oct 31 and Nov 1, 2011 my husband and I watched Forks Over Knives and Food Inc. on Netflix and the very next day we started converting to veganism and vegetarianism. Watch those videos!! Since that day I have been a very faithful vegan and the hubby is probably 80% vegan.
Jan 2, 2012 I had another cholesterol test and I just got the results of that. It dropped 29 points!! I am now in the healthy range! No meds and a very happy cardiologist to boot. 29 points in just 8 weeks! just by changing my diet to vegan - I completely fixed my dangerous cholesterol levels. It has been easy, tasty and delightful. Besides becoming Vegan, we have been experimenting with raw food also. I don’t think we will convert to a raw food diet, but we are including it.
1 bunch kale, slivered
2 green onions, diagonal sliver
1/2 red bell pepper, fine dice
2 carrots, shredded
1 gold beet, shredded
1/4 cup hemp seed
1/4 cup olive oil
2 Tbsp apple cider vinegar
2 Tbsp lemon juice
2 Tbsp Agave
3 garlic cloves
1 Tbsp hemp seed
1 pinch of sea salt
fresh basil and oregano to taste
Prep the veggies. Blend all dressing ingredients. Mix it all up and munch away!
There is a raw food restaurant in Encinitas, CA called Peace Pies. A tiny little place off the beaten path.
We first had this salad there. I bought their Recipe book and that is where this recipe comes from. Yum!
Enjoy! Let me know if you try it and if you like it.
Now for just a little art update. Here is the state of my home studio at the moment. A new little project under way – stay tuned…