Raw Vegan

Day 2 How I Got Here

by ladypbwiggins

Some of you know that my husband and I began a raw vegan/vegan lifestyle in 2017. It was prescribed by Dr. Baxter Montgomery to treat hubby’s cardiac problems. This is a very curative dietary lifestyle. So how did I end up battling high blood pressure. To explain that I have to go back to pre-Covid quarantine.

I made all our food from scratch. I bought veggies and fruit in their original, natural state and prepared our dishes with extremely minimal processing. Hubby got stronger. Arthritis pain decreased for both of us. We had more energy. Eventually, I was showing signs of fatigue from all the work and not enough rest. It takes time. Dr. Montgomery noticed I was tired and told me I didn’t have to prepare everything from scratch. There were some things I could buy already prepared. Looking back on it I think he meant something different than I understood. I began to purchase prepared vegan food. I read the labels and bought what was closest to what I would have prepared. That was the beginning of the slippery slope. A few non-related things added to my stress and fatigue level. That lead to the next step down.

Second, I was introduced to the Impossible Burger and the Beyond Burger. They’re plant-based right? They were tasty and convenient. They were also processed and high in sodium. Now in moderation they may not have been bad but when you are tired and hungry you go for the quick fixes. I purchased the patties and the sausages from the market. Then Burger King began selling Impossible Burgers. Oh, I forgot. Red Robin sold veggie burgers and they were near our home. On those days,they had become frequent, that cooking was harder than buying, I purchased from the restaurants. They are plant based right? A more than moderate diet of these with fries combined with steady doses of high stress leads to problems. This was not every meal but it was more than I should have done, The majority of this activity was during the quarantine. Our daily walks ended. So no excercise. Now I don’t have anything against those products but they are not my family’s friend. Now that I am in this battle, they are forever off my list of things to eat. In fact I am trying to get rid of all processed food. If you are having similar problems I recommend eliminating processed foods even if they are plant-based. Read the labels.

Today I awaken with a blood pressure of 155/102 and HR 61. This was 30mmHg lower than I began yesterday. Cardio for 16 minutes. 4oz of beet juice. Wanted to see if that had a similar effect as did 8oz. I had a stressful day. Husband seems to have Covid symptoms. At 3:59 blood pressure was 150/94 HR 74. At 7:30 148/97 HR 73. Drank 8 oz of freash celery juice. 10pm 167/101 HR 69. It seems celery juice is not as effective as the beet juice. At least not with me. Tomorrow return to 8os of beet juice but the celery juice will be included as well. I am determined to find the correct combination for me.

NOTE: Last night I took magnesium before I went to bed along with CBD infused tea. I felt so rested when I woke up. Hadn’t felt that in a long time. I am trying it tonight with the magnesium only. Hopefully it will also lower my blood pressure tonight.

Is It Tuna Salad Or Not?

by ladypbwiggins

Many vegans wonder why whould you want to eat something that imitates meat. Well when you have spent your whole life experiencing meat based food, the desire for those flavors and textures don’t go away immediately if at all. We are vegans for a variety of reasons. I wanted to improve our health initially and then my husband had a heart attack. His cardiologist prescribed a raw vegan lifestyle change. However, I did not lose my desire for certain flavors and foods One of those was tuna salad sandwiches or tuna and crackers. Until now I had not tried to make a substitute. All of the substitutes were carrot based mixtures that tasted nothing like tuna or at least remind me of seafood. My motivation for trying to create something now is my new found relationship with young jack fruit.

I must digress for a moment. The first time I tried jack fruit it was in a prepared barbeque meat substitute from the grocery store. I hated it. It was too sweet and it turned me off. Recently I discovered Veegos Authentic Mexican vegan restaurant. One of the protein selections was jack fruit. I loved it.. A customer told me how to get the same product at home. First, you must buy young jack fruit canned in water or brine. I use the packed in water. This product has not ripened so it has no flavor. That makes it perfect for absorbing the flavors of the marinade or seasonings. Back to the not tuna.

I did my research to discover the best things to use to get that seafood flavor. I have used dulse and hijiki seaweed before but it didn’t give me what I was looking for although it did add that seawater taste.What brought it home was Old Bay seasoning. I made my not tuna salad with young jack fruit, cooked pureed chickpeas, celery, dulse, hijiki seaweed, onion powder, garlic powder, It was a success. I served it on a vegetable salad. It was a good dinner. I planned to try it again with rehydrated chickpeas or another fresh bean product to make it a raw meal.

My Vegan Burger

by ladypbwiggins

When I first began to prepare raw vegan dishes I searched out appealing raw vegan recipes. I spent some money on cookbooks. Later I discovered internet and YouTube chefs. Today I prepared to make some raw veggie patties. I whipped out one of the cookbooks and i checked some chefs i liked on the internet. One of the recipes I made few weeks ago but I didn’t like the bitter after taste of the white onion. An experienced cook suggested I soak them. This time I soaked them for a few days. (Not on purpose. It just happened. 😄) I was walking through the house thinking and decided to try green onions. The bitterness is much milder. And then💡. I know the flavors I like so why don’t I make my on recipe. If the other cooks did, why can’t I? So I did.

I cannot give you a measured recipe because this was a taste it till you like it exercise. I may make a larger batch and record my measurements. The ingredients are mushrooms chopped small, carrots chopped, green onions, ground flax seed, soaked chopped coarsely sunflower seeds, chopped seedless jalapeno, liquid smoke, Kirkland salt-free seasoning, a pinch of sea salt,and water. I mixed all the ingredients and let the mixture sit awhile so the flavors could meld and the flaxseed and water could do their thing. I made the patties and put them in the dehydrator. One hour at 145 degrees and then 4 hours at 115 degrees. Flip them and dehydrate for another 4 hours. I tasted them this morning. I like. I am pleased.

My Mushroom Sunflower Seed Veggie Patties

Bacon! Glorious Bacon!

by ladypbwiggins

I’m sure you’ve heard the saying that everything is better with bacon. I miss the flavor of bacon. Early in our raw vegan journey I tried an eggplant bacon recipe. I was disappointed. I don’t know if it was the recipe or if I expected too much from the eggplant. I may not have seasoned the eggplant properly. In any case, I walked away with no bacon tasting eggplant. Here we are four years later and I decided to try it again. I found another recipe from #TheRawChef. He has videos on YouTube. It sounded good so I gave it a try. Don’t laugh at my cuts. I tried to show you the best of them. The mandoline and I are still working on our slicing consistency. 🙂 I adjusted the recipe a tiny bit. I added liquid smoke to give a smokier flavor. The smoked paprika did well but I wanted more. I also adjusted the maple syrup. I didn’t want it too sweet. First I put very little in the marinade but it was bitter from the paprika; regular and smoked. That had to be balanced so added a little several times until I was satisfied with the taste. What can I say. The chef knew what he was doing. I put the eggplant slices in the marinade for an overnight stay. I then dehydrated them according to instructions. The results were satisfactory. They are a little spicy but I am okay with that. I have bacon. Oh glorious bacon. I put some slices on my veggie burger and it was a good lunch. Now for those of you who are purest and can’t understand why this is important, that’s okay. I am a southern girl who grew up with bacon. I don’t want the pig but I like the flavor in certain sandwiches and meals. If you desire the taste of bacon, try The Raw Chef’s recipe. He has several others I would like to try.

Vegan – Raw Vegan Again

by ladypbwiggins

I wrote this post in February 2021. I was trying very hard to get back to raw veganism but I failed. I didn’t realize how fatigued and depressed I had become in that last year. So my next post will be my beginning again. I must fight through all of this. Our mental and physical health depend on it.

It has been a few months since we have done a completely raw eating plan. It was mainly because of my fatigue amd the ease of eating vegan but not completely raw. Have been preparing foods to eat that need to be dehydrated to get ahead of the game. The plan is to wean ourselves from processed vegan foods and return to clean. The next step is majority meals raw without nuts until detoxification has had ample time to accomplish its job.

I had wanted to make a recipe that would be a great snack. It was called a raspberry buckwheat crumble. I didn’t have raspberries so I used dried cranberries instead. Success.

There has been much talk about juicing during detoxification. I made some juice and my juicer died. I purchased a new one. I decided to try the Caynel masticating juicer. I discovered I could make juice with pulp and without pulp. I made graepfuit juice. Great job. I then made nut milk with it. Almond milk to be specific. I didnt have to strain it and I had dry pulp to be used in a veggie burger recipe. All that’s left is to try the sorbet/ice cream maker.

Today breakfast was raw and dinner was raw. But every meal was vegan.

Blame It On The Pandemic

by ladypbwiggins

Why not? I haven’t posted in quite awhile and I blame it on the pandemic. More specifically the side effects of the quarantine. I am a full time caregiver for my husband so my travels outside the home were already limited. I didn’t think it would matter that we were quarantined. I was so wrong. I suffered from the isolation depression that most other people experienced. I probably didn’t realize it as soon as others did. I woke up an realized I just did’t want to do anything that was not absolutely necessary for our survival. I felt myself getting irritable for no obvious reason. Added to that stress my husband was hospitalized from Christmas through New Years. The stress of not being able to see your loved one in the hospital is real. I was blessed with some very compassionate and helpful nurses and physician assistants. The doctors were fine but I delt with the nurses and PAs.

The last stressor experienced in this year+ was searching for a new home. Thankfully our daughters and their spouses relieved that pressure. Now I’m back to more normal stress:Unpacking and caring for my husband.

Many of my friends reported weight gain and bad eating habits were also the results of this pandemic. I just didn’t have the energy to prepare all of our meals the way raw vegans should. I succumbed to vegan processed meat substitutes and I found vegan restaurants that had curb-side pickup. I must tell you that I knew this was not good for us but I just couldn’t get it together. Today I took the first step toward getting back to more raw vegan meals. That is another post. 🙂 Hopefully in a few months I can report that we are eating healthier without processed vegan meat substitutes and have eliminated vegan fast food.

If you have experienced any of these things give yourself a break and take one step at a time to return to a new normal.

BLESSED LIVING!

Excalibur HELP!

by ladypbwiggins

I have been wanting to return to more of a raw eating lifestyle but a lot of things I wanted to prepare could not be done on my dehydrater. I wasn’t sure we would continue this lifestyle so I bought a cheapy. I decided to use some of that stimulus money to stimulate myself. I bought an Excalibur. I bought a refurbished 5 tray. The size is enough for my husband and I and the price was great. My first goal was to dry onions, veggie burgers and to SAVE the mushrooms. I am tired of mushrooms going bad before I get to use them. Dried veggies are going to stock my pantry.

Today (Tuesday) I made 2 trays of crackers and 3 bread loaves. Tomorrow I plan to make croquettes. Yum,yum.

We have been vegan but the cold weather encouraged cooking. The Impossible Whopper and Beyond Meat Burger made it convenient so I got lazy. Now I am back and ready. We want be 100% raw because my husband wants some cooked meals but most will be. I can already feel the difference.

I have more planned, especially my weakness, baked goods.

Raw Vegan Tacos

by ladypbwiggins

I tried something new today. I made vegan tacos without tempeh or TVP. I used mushrooms to give the meat texture but I marinated the chopped mushrooms in Mexican spice seasonings first. I discovered I had run out of dry oregano so I used Young Living Oregano Vitality. I made spicy salsa and used “cheese” that I had made for another meal. Romaine lettuce leaves were the shells. Oh yeah, also used the pinto beans I made the other day. Now their gone.

Sorry there are no pictures. We ate them before I realized I hadn’t taken a picture. I guess we were hungry.😀

Sausages

by ladypbwiggins

Oh how I remember the aroma of homemade sausage, homemade biscuits, grits and eggs for breakfast at my great-grandparents home. I also remember the first night I was exposed to the smell of the pig slaughtering. My great-grandfather and his neighbors got together and slaughtered the animals at the same time. It was horrific. They made their own sausages and other meat cuts. As bad as it was it was forgotten that breakfast morn.

Now I am not a meat eater and sausages along with hot links are just fond memories. I have found some meat substitute sausages to be satisfying but they are expensive and fattening. So how do I deal with this dilemma? Make my own of course. I discovered a book while searching for something else on Amazon. It is call The Art of Making Vegetarian Sausage by Stanley and Adam Marianski. The majority of the book explains the science of sausage making. This appeals to my chemistry lab mind. I am reading now to get an understanding of the ingredients. Then I can make educated substitutes for things like egg whites.

Stay tuned.

Just for Me

by ladypbwiggins

This last week I have begun preparations for my church family’s annual Daniel Fast. I already lead a plant-based dietary lifestyle. So, what to do? I decided to go back to raw vegan meals, especially a week of smoothies.

Along with thoughts about food, I looked at my life this year. What would I change? What would I add? My assessment continually asked “But what have you done just for you?” I heard all my children’s voices asking, Mom what did you do for you?

I realize I have a difficult time to do for me. So I’ve decided to do more just for me in 2020. I now have to figure out what that looks like.

Any thoughts?