How is this for breakfast? Kiwi, pineapple, cucumber, carrots, strawberry, lime. Very slightly sour, light and refreshing, vitamin C, A, B, potassium and fiber-rich, hydrating and nourishing. Ready for today’s 10k!
Once again, I am not going to hide the happiness from having found confirmation of what the basic ideas behind the Vegan Glutton are: low-processed (or better yet, raw), veggie/vegan diets show marked benefits over a long period of time on health, body weight, and, consequently, quality of life, fitness level, and overall well-being.
Read on Harvard’s summary of findings from a longitudinal study on diet and weight gain here:
Add more veggies to your diet, stay active and AWAY from meats and fried foods. Opt for a meat-free, plant-based diet. It helps you, and it helps animals, too.
I love Manhattan. No matter how many times I visit, it never gets boring, it’s never the same.
During this weekend’s trip to he Big Apple, I was given the idea to make my own frozen, raw, vegan desserts from a raw chef at a small vegan cafe near Central park.
I took 2 mangoes and 1/4 papaya and blended them with 1 1/2 cup of almond milk and 1 cup of water. You need the sugary, thick consistency of the juice to use as the “glue” for your Popsicles. I chopped up pears, strawberries, kiwi, and pineapple, and added blueberries, then placed the bits of fruit in a muffin pan and poured the mango papaya juice in each. You can anchor the Popsicle sticks in the chunks of fruit, then put in the freezer for about 1 hour.
Aren’t they beautiful? Not only are you enjoying the perfect summer dessert, but also getting great nutrients out of it!