Chic Vegan was pleased to interview Kristina and talk with her about her switch to a raw vegan diet after becoming hypo-glycemic, her favorite vegan indulgences, and tips for those interested in eating raw. Kristina also generously shared a recipe with Chic Vegan readers.  Check out her delicious recipe for Raw Zucchini Pasta with Fresh Tomato Marinara after the interview!

CHIC VEGAN – What motivated you to become vegan? Was it an overnight switch or more of a gradual shift?

KRISTINA CARRILLO-BUCARAM – I used to be hypo-glycemic, which is the onset for Type 2 Diabetes, and I struggled with that for many years. I finally became raw when I was 18 years old. My reasons for becoming vegan were initially not for animal protection, or anything like that, but more for health reasons. I used to range around 80 pounds because my body was unable to absorb nutrients based on my diet. I needed to get healthy, stabilize my blood sugar, and gain weight! Believe it or not, I made the choice to change to a raw vegan over night. You can only imagine an 18 year old getting ready to leave for college not just vegetarian, not just vegan, but also a raw vegan nonetheless. So when I learned more about my body, blood sugar, and everything else, it ended up that I went to Whole Foods one day and walked out with a massive amount of fruits and vegetables. That night I went raw and have not looked back. That was 8 years ago!

CV – Tell us a little bit about Rawfully Organic and Fully Raw. What inspired you to create them?

KCB – I ended up going to college at Vanderbilt and being raw there for a few years. I missed the warm weather, my family, so I came back to Houston. When I moved back and started at Rice, I made great friends at the huge farmers market that is held on our campus, but I was also spending about $500 at Whole Foods, which was really tough for a college student’s budget! After being at home, my family eventually jumped on board as well because they too could notice the difference in my diet. After some time, I made a deal with a distributor who would deliver produce straight to my door if I promised to buy from him weekly. Doing that with twelve people in my living room was how Rawfully Organic started. From 40 people picking up their boxes from my garage, it has grown into this amazing co-op environment. Eventually, we grew to three locations and about 7,500 members, fed about 500 families a week, and all funds went straight to the local farmers. Everyone is always getting the absolute freshest and best produce.

Fully Raw started from there. So many people loved the boxes, but they had absolutely no idea what to do with everything in the box. I ended up putting recipes on the website and sharing what one could do with all the produce in the boxes. Fully Raw offers raw vegan coaching, directing people how to get to this lifestyle, by coming over to clean out their refrigerators, grocery shop with them, and educate them.  I also have a lot of people who come to me asking for my help to lose weight, and just working with people in general to become raw.

CV – What is a typical day for you?

KCB – I have to ask you, does that mean a Co-Op day or just a regular day? (Laughs) My life is kind of split into two right now. So much goes on during a day for me! If it is a Co-Op day, I start super early so I can talk to my network of farmers, getting orders ready for Co-Op, getting boxes ready for 100 families, which averages about 3 hours, and then another 3 hours spent being onsite for families when they come to pickup their boxes. Co-Op days are literally an entire day for me. I leave super early in the morning and come home late at night. I love it though because it is almost like this great fruit and vegetable party! The days that are not spent at the Co-Op, I typically am raw vegan coaching, doing interviews, or speaking.  Keeping busy is what I love to do though!

CV – What do you typically eat day to day? What are your essentials for your diet?

Basically, I start off every morning with a huge juicer smoothie, which ranges from 32 ounces to 64 ounces. For lunch, it is typically a huge plate of fruit (10-15 bananas, a whole bowl of cherries, etc.) I usually like to eat 1-3 types of fruit in this enormous bowl. Most people think it sounds like a lot, but once you put it into perspective, you have to eat more because fruit is high in water content, but low in calories, so you’re body needs a lot more than normal. For dinner, I always have a plate of fruit, and then immediately afterward a great big vegetable salad!

Fruits and greens are for sure my essentials. I honestly tell people to listen to your body, so if you are craving bananas right now, and you want to eat them for two weeks, I say go for it. All I want people to know is to just be gentle to your body on this journey. I hear so often from people that they think they aren’t doing the raw vegan diet the right way, but as long as you are eating enough calories and are not depriving your body of nutrients, I don’t think there is a wrong way. I don’t however advocate eating nuts and seeds all day because they are so high in fat.

CV – What are your tried and tested meals and snacks when you are busy?

KCB – So I am not much of a “snacker”, but the easiest and fasted thing to eat is fruit. There is no time at all peeling a banana or biting into an apple. Juices and smoothies take a bit more prep time, but are so great for anyone on the go or with a busy schedule.

CV – What’s your favorite raw vegan indulgence?

KCB – Oh my gosh. So I have a few, my favorite right now is beets. The thing is there are so many raw vegan indulgences. Fruit is so sweet that it is like eating dessert all day. People often worry if eating fruits all day messes with your blood sugar, but I remind them that I had hypoglycemia and I got rid of my blood sugar issues by eating fruit. These are simple sugars, which are incredible for you. In fact, I have not been back to the doctor in 8 years because of all the fruit I indulge in!

CV – When people learn that you are vegan, what is the number one question they ask and what is your response?

KCB – “OH MY GOD, HOW CAN YOU LIVE WITHOUT COOKING YOUR FOOD?” (Laughs) Most people are very intrigued. I actually get a different response probably than most vegans because we are assumed to be hard-core animal lovers. I guess because I get so excited about the topic when talking about it, that it interests people and they want to learn more about being raw vegan. Normally, I don’t get sneered at or judged for my diet choice like so many do. I have been really blessed with wonderful people around me offering constant support, even if they are totally new to the idea of being raw vegan.

CV – If you wanted to encourage someone to eat a raw vegan diet what would you make for him or her?

KCB – If I fed them for a day, I would make them the most amazing juice ever, then either zucchini pasta with marinara or my raw burrito’s. Dessert of course would be an absolute, so I would whip up an awesome pie! That is why I love making my videos on You Tube because it shows people that you can make anything raw that you would normally cook.  The key is to be creative.

CV – What vegan product could you not live without?

KCB – If we were talking about specific tools in the kitchen, I would have to say hands down my Vita Mixer. I could not live without it! On the other hand, if we are talking other than products in the kitchen, then I would have to say next would be coconut oil and essential oils. I use them all day from on my skin to my hair.

CV – What current projects or events are you looking forward to in 2013?

KCB – Well I am lucky to have so many amazing things happening in 2013! I am the MC for The Raw Living Foods Expo in the end of February in Sedona, Arizona, as well as at The New York City Vegetarian Food Festival happening in March. I have been working tirelessly on my first Fully Raw Cookbook, which is coming out this year. That has been a dream of mine so I am very excited to see that in the works. I will MC the Woodstock Food Festival at the end of the summer again also. Other than those major events, I will be dividing my time between the Co-Op, Rawfully Organic, Fully Raw, and my You Tube channels. I really want to knock out more videos for everyone.

CV – In your wildest dreams, what will your life look like in 5 years?

KCB – I want to see my Co-Op expanded into more cities across the nation. There are still so many people to reach in regards to sharing the amazing perks of a raw vegan lifestyle. I have put so much love and energy into my cookbook, so I hope to see that project do really well. This cookbook has incredible recipes that anyone, regardless of diet preference, can enjoy!

CV – What does being a chic vegan mean to you?

KCB – I think being able to encompass confidence and success with your diet and lifestyle. Most girls do not aspire to become a raw vegan, but if they maybe had a positive role model to look up to or mold their own dietary needs after, how great that would be. We are in desperate need of a powerhouse raw vegan female!

Kristina’s Raw Zucchini Pasta with Fresh Tomato Marinara

Ingredients for the Pasta:

3-5 Large Zucchinis (depending on for how many you are making the recipe)
You can also make Cucumber Noodles, or even mix them both!

Ingredients for the Pasta Marinara:

4 Ripe Tomatoes
3 Celery Stalks
Juice of 1/2 Lemon
Half Cup of Cilantro
Half Cup of Fresh Basil
Fourth Cup of Fresh Oregano or Thyme (Optional)
Add Bell Pepper for an Added Kick

Directions:

1. Use a spiral slicer, a julienne peeler, or a mandoline to make zucchini noodles or zucchini ribbons. Transfer to a bowl and set aside.
2. Chop all of the ingredients for the dressing. Put them into a food processor, and pulse until it becomes of desired consistency. Sometimes chunkier is better, but some like for it to be more creamy. If you desire more thickness, feel free to add either a half of an avocado or 1/4 cup of pine nuts.
3. Pour desired dressing over the pasta. You can either mix it in, or let it sit on top.
4. Top with chopped tomatoes or cherry tomatoes!
5. Enjoy!

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All images courtesy of Kristina Carrillo-Bucaram

The post Interview Series – Kristina Carrillo-Bucaram appeared first on Chic Vegan.

What is Nature Cure?

Nature cure reminds us that the healthy human body has the ability to heal itself from within. The ‘laws of nature’ in traditional nature cure for optimal health include fresh air, sunshine, exercise, fresh food, hygiene and mental well-being. Pretty simple, right? But sometimes it’s easy to forget to prioritize these basics, and nature cure may be just the prescription we need.

Fresh air and sunshine

It seems obvious, but considering many of us are city dwellers spending the majority of our days in climate-controlled offices and apartments, it’s an important one to remember. Even through these colder months, bundle up and try to get outside when you the sun is shining – on a lunch break, afternoon walks, or hiking local trails on weekends.

Exercise

Medications and diet pills are advertised to us as the magic fix for health issues, but often good nutrition and exercise is the best way to heal. Regular exercise improves digestion, endurance, energy levels, improves our moods and reduces anxiety. Walk or run, swim, climb, dance, practice yoga or pilates, or do at-home fitness routines (ChicVegan Dina made a great list of free workouts!). Make it fun and try something new to keep it interesting and sustainable.

Fresh Food

Proper nutrition is a major factor in regaining and maintaining health. Following nature cure, we can ditch processed foods, artificial ingredients and chemical additives for a whole foods, plant-based diet. We can also connect with the food production system and know where our food comes from by eating local, seasonal foods from farmer’s markets, CSA farms, or homegrown produce.

Hygiene

Of course, we know all about basic hygiene today. But one issue to be aware of with all the products we use to ‘get clean’ is the ingredients they contain. Some chemical-laden body care and beauty products may do more harm than good. We can aim to simplify our routines, and seek out natural organic products (with few ingredients – and ones that we understand) or homemade alternatives (i.e. coconut oil for moisturizer, plant oils for face cleanser, etc).

Mental Well-being

Stress and anxiety can cause or worsen many other health issues. Exercise, relaxation (try meditation or yoga), self-care (self massage, dry brushing, baths), and technology “block-outs” (switch off from information overload on the weekend or a couple of hours before bed each night: no TV, phones or the Internet) can all help towards improved mental well-being.

If you’re looking to improve your health and well-being, you might find that following the ‘laws of nature’ can pave the way and tap into the human body’s innate tendency to heal itself.

Featured image via senge.

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Peppermint (Mentha x piperita) has a long history of medicinal use. It is widely used as a tea and its flavor or scent is included in a variety of herbal medicine preparations and commercial products. Now, the benefits of peppermint for a variety of ailments are being supported by scientific research.

What is Peppermint?

Peppermint is a hybrid mint (a cross between water mint and spearmint) with a fresh, invigorating and cooling aroma and taste. Peppermint oil is produced through steam distillation of the flowering tops and leaves from the plant.

Why Should I Use Peppermint?

In herbal medicine, peppermint has traditionally been used to treat symptoms of colds and congestion, as a mild analgesic, for headaches, menstrual symptoms and cramps, muscle soreness, and for gastrointestinal disorders, including irritable bowel syndrome (IBS), indigestion and nausea.

Recent studies indicate that peppermint oil capsules improve symptoms of IBS and may be a viable adjunct treatment option^{[1, 2]}. Other studies have found that peppermint reduces the incidence and severity of nausea and vomiting^[3], and may be useful in the treatment of postoperative nausea^[4]. Research also suggests that peppermint is effective in relieving stress^[5] and treating tension-type headaches ^[6].

Give peppermint a try for a headache, upset stomach or relaxation. Enjoy peppermint tea after meals to promote digestion.

How to Use Peppermint

• Tea: Place six fresh peppermint leaves in mug and pour one cup almost-boiling water over the leaves to steep for five minutes. Strain before drinking. Drink after meals to promote digestion, or drink to help with a sore throat, nausea, or indigestion.
• Massage balm or oil: Place a drop of essential oil or peppermint oil-infused balm on the temples, forehead and neck to relieve a headaches. Use diluted with other plant oils for an invigorating massage.
• Body mist: Dilute two to four drops of peppermint oil in four ounces of water in a spray bottle for a refreshing all over body mist (avoid the eyes).
• Bath: Place two drops of peppermint oil in a warm bath for relaxation.
• Steam: Use two drops of peppermint oil with your humidifier, or fill your bathroom sink with hot water, add two drops of peppermint oil, and lean over the sink with a towel over your head for two minutes. A good steam and inhalation can help to relieve mucus congestion and alleviate nausea.
• All-purpose cleaner: Mix four or five drops in a spray bottle with two cups water and half a cup white vinegar for a minty fresh, clean home.

Safety Precautions

Always use peppermint oil in weak dilutions. Excessive doses of peppermint oil can be toxic. The safety of peppermint oil in young children, pregnant or nursing women, or those with severe liver or kidney disease is not established and use should be avoided. Check with your doctor if you are unsure if peppermint will be suitable for you.

What do you use peppermint for (fresh leaves or essential oil)? Let us know in the comments!

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Featured image via haiinee

1. Pirotta M (2009) Irritable bowel syndrome – The role of complementary medicines in treatment. Aust Fam Physician 38(12):966-968.
2. Wilkins T, Pepitone C, Alex B, Schade RR (2012) Diagnosis and management of IBS in adults. Am Fam Physician 86(5):419-426.
3. Lua PL, Zakaria NS (2012) A brief review of current scientific evidence involving aromatherapy use for nausea and vomiting. J Altern Complement Med 18(6):534-540.
4. Lane B, Cannella K, Bowen C, Copelan D, Nteff G, et al. (2012) Examination of the effectiveness of peppermint aromatherapy on nausea in women post C-section. J Holist Nurs 30(2):90-104.
5. Toda, M., & Morimoto, K. (2011). Evaluation of Effects of Lavender and Peppermint Aromatherapy Using Sensitive Salivary Endocrinological Stress Markers. Stress & Health: Journal Of The International Society For The Investigation Of Stress, 27(5), 430-435.
6. Göbel H; Fresenius J; Heinze A; Dworschak M; Soyka, D 1996, ‘[Effectiveness of Oleum menthae piperitae and paracetamol in therapy of headache of the tension type]’, Der Nervenarzt, 67, 8, pp. 672-681.

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Not only do herbs provide a balance of flavor for tasty meals, they are also rich in vitamins, minerals and phytochemicals, and help to maintain balance in the body. In culinary use, herbs are classified as the leafy green parts of the plant, while any other parts of the plant used (ie. berries, bark, seed) are identified as spices. Herbs and spices offer myriad benefits to the human body, such as aiding digestion, improving organ function, blood pressure, blood sugar and circulation, and boosting the immune system.

Here are seven popular culinary herbs and spices perfect for making healthy, delicious meals:

CAYENNE

Cayenne aids digestion, improves circulation, fights infections, and is a good source of vitamins A and E.

Flavor: warm, pepper, spicy.

Pair with: beans, leafy greens, sweet potatoes, tempeh, tofu, tomatoes.

CINNAMON

Cinnamon is a good source of manganese and calcium. It warms the body, enhances digestion, counteracts congestion, and has anti-fungal properties.

Flavor: fragrant, warm, sweet

Pair with: apples, chili, oatmeal, sweet potatoes.

OREGANO

Oregano is an all-rounder with high levels of calcium, iron, manganese, and vitamin K. It also fights free radicals, is anti-inflammatory and antibacterial, and boosts the immune system.

Flavor: aromatic, warm

Pair with: mushrooms, pasta, pizza, potatoes, tempeh, tofu.

PARSLEY

Parsley stimulates normal activity of the the digestive system, freshens breath, and improves bladder, kidney, liver, lung, stomach and thyroid function. It contains vitamins A, C and K.

Flavor: fragrant, mildly bitter

Pair with: eggplant, lemon, lentils, pasta, potatoes, tomatoes.

ROSEMARY

Rosemary is a good source of calcium and iron. It stimulates circulation and digestion, and fights free radicals, inflammation, bacteria and fungi. It is also helpful for headaches and menstrual cramps.

Flavor: pungent, pine.

Pair with: beans, mushrooms, onions, pasta, potatoes, spinach.

THYME

Thyme reduces fever, headache and mucus, has strong antiseptic properties, and helps in eliminating scalp itching and flaking. It is a good source of iron, manganese, and vitamin K.

Flavor: fragrant, sweet.

Pair with: carrots, lentils, onions, peas, potatoes, soup, tomatoes.

TURMERIC

Turmeric is a good source of iron and manganese with antibiotic, anticancer and anti-inflammatory properties. It protects the liver against toxins, improves blood vessel health, and is helpful for arthritic conditions.

Flavor: aromatic, bitter, warm, pepper.

Pair with: beans, curry, lentils, rice. Adds great color to vegan cheesy sauces and curry.

What are your favorite herbs to cook with?

The post 7 Herbs for the Kitchen: A Healthy Balance appeared first on Chic Vegan.

Starry Lane Bakery sent a beautifully presented package of cookies and macaroons to try. I received their Oatmeal Triple Chocolate Chunk, Chocolate Chip, and Old Fashioned Oatmeal Raisin cookies, as well as their Vanilla Chocolate Chip, Dark Chocolate and Sweet Orange macaroons.

STARRY LANE Cookies

The Chocolate Chip cookie tasted just like your regular chocolate chip cookie, with the bonus of being allergen-free and vegan. The Old Fashioned Oatmeal Raisin cookie had deliciously plump raisins, with a lovely touch of cinnamon and spice. I enjoyed the Oatmeal Triple Chocolate Chunk cookie best, with just the right combination of chocolate chips and oats, and a firm, crunchy texture.

Macaroons

The Vanilla Chocolate Chip macaroon had that perfectly fluffy, coconut texture you would expect. The Dark Chocolate macaroon was also nice but I would have liked more dark chocolate. The Sweet Orange macaroon was delicious with a lovely blend of citrus and coconut, complete with orange frosting on top.

Allergen-Free and Vegan Bakery

Starry Lane Bakery is perfect for individuals looking for bakery treats that are vegan and free of gluten and other allergens, and you will not be disappointed. Starry Lane Bakery’s production facility is dedicated to producing only allergen-free products and they ensure their suppliers are allergen-free as well. They also routinely have their products tested by an independent laboratory to ensure their products are safe for everyone.

One caveat for me personally is that the items do contain quite a lot of sugar, so be mindful of this. However, if you’re looking to indulge a sweet tooth without worry of allergens for yourself, family members, friends or colleagues, Starry Lane Bakery’s tasty allergen-free products might be just the ticket.

Interested?

If you are in the San Diego area, you can visit Starry Lane Bakery at 10769 Woodside Avenue, Suite 110, Santee CA 92071. You can also order products through their online store.

The post Review: Starry Lane Bakery Allergen-Free, Vegan Products appeared first on Chic Vegan.

Another reason I’m in love with the changing seasons… setting myself up on the couch with a blanket and new cookbooks! Thankfully, there is a now a huge variety of vegan cookbooks to choose from, and the next crop of cookbooks to be released this fall look like they will be amazing additions to the club. I’m sure many Chic Vegan readers treat cookbooks like I do: reading the recipes and little details like a suspense novel, and cooing over the gorgeous photographs.

Needless to say, I’m excited to discover new fall cookbooks, test out baking recipes and soups in a cozy kitchen, choose recipes for the upcoming holiday season, and share vegan cookbooks as gifts for family and friends.

Here’s my short wish list of cookbooks I hope to try this Autumn:

Sweet & Easy Vegan: Treats Made with Whole Grains and Natural Sweeteners

by Robin Asbell with photography by Joseph De Leo. Publication date: September 19, 2012 (image courtesy of Chronicle Books).

I adore sweet treats but I’m in favor of making them a little more healthy, so this cookbook with its promise of including everyone’s favorite treats from cookies and brownies to cakes and pies – using whole grains and natural sweeteners – sounds entirely delectable. Robin Asbell is a chef, food writer and natural foods cooking teacher in Minneapolis, Minnesota. Her previous cookbooks include Big Vegan, The New Whole Grains Cookbook and The New Vegetarian Cookbook. Joseph De Leo is a photographer based in New York.

The Karma Chow Ultimate Cookbook: 125+ Delectable Plant-Based Vegan Recipes for a Fit, Happy, Healthy You

by Melissa Costello, with a foreword by Tony Horton. Publication date: October 1, 2012 (HCI).

Melissa Costello’s first cookbook uses a “keep it simple” and “make it tasty” approach to create over 125 recipes for appetizers, breakfasts, dinners and desserts. Costello is the founder of Karma Chow, creator of The Vital Life Cleanse, and personal chef to celebrity fitness expert Tony Horton (creator of the P90X® fitness system). She is also a Certified Nutritionist and wellness coach.

Gorilla Food: Living and Eating Organic, Vegan, and Raw

by Aaron Ash. Publication date: October 16, 2012 (Arsenal Pulp Press).

If you would like to experiment with more raw recipes (yes, please!) then this cookbook, with recipes for raw lasagna, soup, pizza, fruit pies and chocolate desserts might just be perfect. There are also recipes for dehydrated and cultured foods, which would be fun to test out. Aaron Ash is the founder and chef of organic raw vegan restaurant Gorilla Food in downtown Vancouver and he promotes sustainable, healthy culture. He was also a former personal chef to Mike-D of the Beastie Boys and is an in-demand caterer for high-profile events in North America.

Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home

by Jennifer Katzinger who lives in Seattle, WA. To be published October 30, 2012 by Sasquatch Books.

I’ve been on a bread baking mission of late. I enjoy making it from scratch and once you get the basics down, it’s therapeutic and fulfilling to see what you can create and share. This cookbook sounds fantastic with over 60 recipes, including ones for flat breads, sweet breads, savory breads, sourdough and more. Jennifer Katzinger is the former owner of the popular Seattle gluten-free and vegan Flying Apron Bakery. Her previous books include Flying Apron’s Gluten-Free & Vegan Baking Book and Gluten-Free & Vegan Holidays.

Would you like to try any cookbooks from this wish list? Are there other new releases you can’t wait to get your hands on? We would love to hear your thoughts.

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Featured image via zitherica

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