Raw to Vegan

So why the change?

First, the day after my birthday, I was diagnosed with pleurisy.

What is pleurisy? (From WebMD)

Pleurisy is swelling (inflammation) of the thin layers of tissue (pleura) covering the lungs and the chest wall.

What causes pleurisy?

In young, healthy people an infection of the lower respiratory system by a virus or bacteria may cause pleurisy. Pleurisy usually lasts a few days to 2 weeks. In very rare cases, the virus or bacteria may spread and cause pleurisy in others.

Okay, so on Feb. 28, I developed a sinus infection, which then spread to my respiratory system, which then led to pleurisy. What also happened on March 12 what that my doctor sent me to the ER because I had classic heart attack symptoms (I since learned that pleurisy and heart attack symptoms are similar).

I then experienced my first ever, in life, overnight stay in a hospital. (I delivered my children in a birth center with midwives.) It was not pleasant. I was on the cardiac wing and truly overwhelmed by everything. I could give you all the blow-by-blow, but in short, it was lots of meds, the roommate from hell (think George Constanza's mother from Seinfeld - I do a great imitation), no sleep, stress tests, CAT scans, heavy food, constipation for 2 weeks, 2 different docs, 3 nurses, and a whirlwind of blood work that left both of my arms bruised).

I was sick for a total of 5 weeks.

I had my wake-up call from the Universe.

You'd think I'd stick with raw food, but that's not what I got from it.

What had really been happening with me and raw was that I had lots of trouble sticking to it. When I fell off, I felt guilty about it. Then I'd eat whatever was in front of me. And the stress of figuring out what to eat was, in my opinion, unhealthy. Plus I felt like I was letting you all down because I wasn't blogging at all.

What was more important than raw was to develop a healthy relationship with food.

The other thing was that my metabolism has clearly slowed down. I'm 10 lbs heavier than I was this time last year. I also have the stress of my children's disabilities. Clearly, life needed to change.

I also wanted to be able to share my baked goods with you all (gluten-free, of course. White and wheat flour is a scourge for me and my children.) Although I need to lay of that as well, I just felt like I was cooking and couldn't share that on the blog. I want to live in alignment with my values. There's no point in having a raw vegan blog if its author is not a raw vegan.

But I am vegan, and that is what I'm choosing to share with you all now.

I still believe in the power of raw food. Those recipes will still be here. But also whole foods, vegan and gluten-free. I've made so many things since I made the switch, and I look forward to sharing them will you all.

If anyone chooses to unsubscribe, I understand. Thank you for coming this far with me.

Love,
Althea

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Raw to Vegan

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The Vegan Mocha Angel

Announcement:

The Raw Mocha Angel has been changed to The Vegan Mocha Angel.
The new address is www.theveganmochaangel.blogspot.com.

Full explanation is coming soon.

love,
Althea ◦

The Vegan Mocha Angel

Looking for Raw Buddies

Hi Everyone!

I'm happy and grateful to be 40 years old. I'm looking forward to this decade. :-)

The cake is still in the dehydrator, so photos will come tonight or tomorrow.

A birthday is a time for reflection. I realized that I really want a raw 'support' group. You don't have to live in Maryland or near me, (but if you do, that would be awesome). I'm looking for any of you would like to 'buddy' with me. It could be one of you, or many, as long as you are serious and really want to live this lifestyle. For me, being raw is the difference between an okay life and a phenomenal one.

Email me at mochaangels@aol.com. I'd love to hear from you!

Love,
Althea ◦

Looking for Raw Buddies

Birthday Cake

Looks yummy, doesn't it?

I'm making this for my birthday: Milk-Chocolate Mousse Layer Cake from Living Raw Food. I've wanted to make this for my past two birthdays and didn't do it. I've got the nuts; need to get the rest of the ingredients. But this is going to happen.

You know how sometimes you just have to make something happen, come hell or high water? Even if the longest cold in the world is still hanging on to you no matter what? That's me and this cake. I won't be making the ice cream as I've never been a cake n' ice cream kind of gal. As a kid, milk always went better with cake. Guess I'll make nut milk :-).

My birthday is Wednesday, March 7. It's my 40th birthday. I'm just a tad determined.

Love,
Althea ◦

Birthday Cake

Easy Coconut Milk

I'm not a coconut fan, usually. But I gave this Coconut Milk from Living Raw Food a try. I want to broaden my food horizons and try the easiest recipes I can find.

This surprised me. I made the Vanilla, Chocolate, and Lime versions. I didn't love the chocolate or lime. The chocolate was too bitter, but that was my fault. The lime version was too tart for me.

But the vanilla one sneaked up on me. I sat in my office chair, and kicked back for an all-too-brief moment. I sipped the coconut milk from the class you see in the photo. The more I drank, the more I thought, "I never thought I'd like you, Mr. Coconut Milk. But I think this is the beginning of a beautiful friendship." :-)

Silky, rich, just the right amount of sweetness. I'd put it up against any non-dairy milk you buy at the store.

It's a bit more work than 30-Second Nut Milk because there are two extra steps of straining the shredded coconut and 'seasoning' it.

Easy Coconut Milk

Plain:
2 cups shredded dried coconut
4 1/2 cups water (I added WAY more)
pinch of salt

Soak the coconut in the water, covered for 30 minutes. Blend. Strain through a chinois or strainer lined with cheesecloth.

NOTE: I don't have a high-speed blender. I have a Hamilton Beach from Target. I blended for a few minutes. Then strained the mixture with a nut milk bag. Then I put the milk back in the blender. I had about 4 cups of milk to work with.

Vanilla

2 teaspoons vanilla extract
2 tablespoons agave

After you put the strained milk back in the blender, add vanilla extract and agave, and blend.

NOTE: I used honey because that was all I had at the time. And I added back 1 cup of milk into the blender, with 1 teaspoon of vanilla and 1 teaspoon honey.

Chocolate

To the vanilla variety, add 2 tablespoons raw cocoa powder or carob powder.

NOTE: I made this the next day. Apparently, there was no vanilla in my refrigerated leftovers. BITTER! I added vanilla and honey but it didn't work. I should have let the milk come down to room temperature. The chocolate clumped in the milk. Epic fail.

Lime

To the vanilla variety, add 2 tablespoons freshly squeezed lime juice.

NOTE: Not my favorite. But coconut milk is a tropical drink. As Sarma says, feel free to add tropical fruit juices to your milk: mango, pineapple, papaya. Even berries and bananas go well with it. So let me know what you think!

Love,
Althea

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Easy Coconut Milk

30-Second Nut Milk

 

More like 20 seconds. This could not be simpler.

From Raw Food, Real World 

• 2 heaping tablespoons of any raw nut butter
• 2 cups water
• pinch of sea salt
• 2 tablespoons agave nectar, or 1 packet stevia
• 1/2 teaspoon vanilla extract
• 1 tablespoon coconut butter (optional)

Blend.

I made this twice, so far. Once with stevia, and the other time with agave. The agave tasted MUCH better. Stevia has a licorice-like taste and can be bitter. I didn't care for it. But the agave worked like a charm.

Enjoy!

Love,
Althea

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30-Second Nut Milk