Updated: May 23, 2022
I just got back from my friend Becky’s house in Florida for a week and she fed me so well. Normally while I’m traveling it’s hard for me to find good raw options unless I make them myself but she prepared a bunch of food for us so I could continue to eat a mostly raw vegan diet while traveling. It’s so nice to have friends on the same path 🥰
Since the beginning of 2021 I’ve been transitioning slowly into eating more fats and more varieties of food. In August and December of 2020 I did 2 month long juice fast that started with a 50 & 54 hour water fasts. I did a lot of deep cleansing, released a lot of old crap and got down to 84lbs with the last fast. (normally I’m around 100lbs). That didn’t scare me because I was intentionally cleaning out everything my body had in it so I could start fresh rebuilding on plant based foods.
When I ended my fast I ate fruit for a couple days, then moved into higher fat raw foods. 15 days later I was back at my normal weight and almost a year later I was maintaining the little bit of fat I put on. As I continue down this path, it becomes very obvious to me that rebuilding after fasting is just as important as fasting. I spent a majority of 2019 & 2020 focusing on water fasting and juice fasting. 2021 & 2022 have been about rebuilding and enjoying the progress I’ve made with my fasts.
When I first started all of this, I couldn’t eat tomatoes or chocolate, or drink orange juice. Now I can, and being able to do that is a sign that I have healed enough to be able to tolerate slightly acidic foods. This year I was able to drink only orange juice for 7 & 8 days on 2 different occasions and it was incredible.
Currently my diet is around 60% carbs 30% fats 10% protein. I still keep my protein low because when I increase it, I have bladder flares from the pressure excessive proteins put on my kidneys. So for now, this is what my rebuilding diet looks like, I’m gaining/maintaining weight and feeling incredible!
Alright, that’s enough blabbing! Lets get these recipes! 😜
5oz coconut flakes
3 tbsp coconut aminos
2 tbsp maple syrup
1 tsp liquid smoke
1 tsp vegan Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp chipotle chili powder
1 tsp chili powder
1 tsp salt/pepper (optional)
Step 1: Add all ingredients into a container (preferably glass) to marinade for 2 hours
Step 2: Spread coconut flakes out onto a dehydrator sheet
Step 3: Dehydrate on 115 for about 5 hours, longer if you’d like yours to be more crispy.
Step 4: Store in an air tight container, no need to refrigerate. Add to any salad, wrap or raw sandwich & enjoy!
8oz raw cashews (soaked for 24 hours)
Juice from 1 small lemon
1 tbsp apple cider vinegar
1 tsp liquid aminos
1 tsp salt (optional)
3 tbsp of water (add more if you’d like your Mayo to be thinner)
Step 1: Soak cashews overnight, 24 hours is best.
Step 2: Add all ingredients into a high speed blender and blend until combined.
Step 3: Store in an airtight jar in the refrigerator, use within 7 days!
To make this raw BTL salad…
Chop up your lettuce (my favorite is butter lettuce) and tomato and add it to a bowl, adding avocado is incredible too! Generously top your salad with the coconut bacon and cashew mayo.
Thats it! Super easy to throw together and you can eat this all week long.