I’m a total chocoholic, so wen I was offered a copy of Chocolate Every Day by Bennett Coffey and Kyleen Keenan, I jumped at the chance to review it. Chocolate every day? Sign me up!

Chocolate Every Day

Chocolate Every Day is full of over 85 recipes for vegan treats using my favorite ingredient – chocolate! The recipes are all gluten and refined sugar free, and a lot of them call for healthy ingredients such as nutrient-rich fats, and superfoods like maca and lacuma, making them healthy treats that you really can enjoy every day.

We can thank Bennett Coffey and Kyleen Keenan for Chocolate Every Day. They’re two chocoholics from Martha’s Vineyard who opened their own vegan café and chocolate shop called Not Your Sugar Mamas. If I lived close by, I’d probably be there every day. But since I’m a few states away, I’ll have to settle for making their treats at home with the help of the cookbook.

Health Benefits of Cacao

In Chocolate Every Day, Bennett and Kyleen share some of the health benefits of cacao. Since cacao contains theobromine and phenylethyalamine, it’s both an antidepressant and a “love drug.” The magnesium found in cacao is know to promote heart health and balance brain chemistry, and it can provide relief from menstrual cramps. It’s also loaded with antioxidants, which help fight disease and keep the body’s cells healthy.

Chocolate Every Day also includes tips for getting started with cacao, as well as of kitchen essentials and ingredients to have on hand. They also include helpful info for deciphering confusing food labels. There’s also a mini Bean to Bar lesson, to explain just how those bitter beans become irresistible treats.

Chocolatey Recipes

Then, of course, there are the recipes. You’ll find recipes for drinks, snacks, raw desserts and treats, baked goodies, and frozen treats. If you’re anything like me, you’ll find yourself drooling over the mouthwatering photos of such goodies as Salted Caramel Double Chocolate Pie, Chocolate Cream Pie, Fudgesicles, and Chocolate Banana Bread.

Chapters in Chocolate Every Day include:

• All About Chocolate
• Getting Started with Cacao
• Cacao Kitchen Essentials
• Cacao Drinks and Elixers
• Morning Snacks
• Raw Candies and Treats
• Raw Desserts
• Baked Goods
• Frozen Goodness

Almond Joy Bars

If you’re a chocoholic like me, you need Chocolate Every Day! While you wait for your copy to arrive, get started with this recipe for scrumptious vegan Almond Joy Bars!

Vegan Almond Joy Bars from Chocolate Every Day

 

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Chocolate and coconut are an irresistible pairing, especially for Bennett’s husband, who is a huge fan of these bars. Before Bennett started making these, her husband would eat buckets of ice cream at night, but now, he instead savors one of these extremely satisfying and seemingly decadent bars, replacing refined sug- ars and dairy with better-for-you ingredients. It’s a win-win. Bennett is happy her husband’s eating healthier and he still finds joy (no pun intended) in an after- dinner treat.

Author: Bennett Coffey & Kyleen Keenan

Yield: 6 bars

Ingredients

For the Bars:

• ½ cup unsweetened shredded coconut
• ⅓ cup coconut nectar
• ¼ cup finely chopped almonds
• Pinch sea salt
• 12 whole raw almonds

For the Chocolate Coating

• ¼ cup raw cacao butter, coarsely chopped
• ¼ cup coconut butter
• ⅓ cup raw cacao powder
• ⅓ cup pure maple syrup
• ½ teaspoon pure vanilla extract or powder
• 
  

Instructions

1. Make the bars: Line a rimmed baking sheet with parchment paper. Set aside.
2. In a medium bowl, stir together the coconut, coconut nectar, chopped almonds, and salt. Using your hands, shape the mixture into six 2½-inch- long bars and place on the prepared baking
3. sheet. Press 2 whole almonds on top of each bar. Place the bars in the freezer to firm up, about
4. minutes.
5. While the bars are freezing, make the chocolate coating: In a small saucepan over medium-low heat, stir together the cacao and coconut butters until fully melted. Remove from the heat and add the cacao powder, maple syrup, and vanilla, and whisk until smooth. Allow the chocolate to cool for 15 minutes, or until it’s room temperature.
6. The chocolate will be somewhat thick.
7. Remove the bars from the freezer and spoon the chocolate over each bar to coat. Place them in the refrigerator to set for 20 minutes. Store in an airtight container in the refrigerator for up to
8. weeks.

Notes

FromCHOCOLATE EVERY DAY: 85+ Plant-Based Recipes for Cacao Treats that Support Your Health and Well-Being by Bennett Coffey and Kyleen Keenan, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2018 by Bennett Coffey and Kyleen Keenan.

3.5.3226

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Bella Mahaya Carter is an author, writing teacher, developmental editor, and empowerment coach with a lifelong passion for creativity, health, and healing. Her new book is Raw: My Journey from Anxiety to Joy.

The title Raw has a double meaning. Bella adopts a raw diet in order to heal chronic stomach problems, but she also shares raw emotions in the book, which is about her journey from agony to inner peace.

Raw is divided into three sections—Body, Mind, and Spirit—and it chronicles Bella’s healing journey. Many of us have had to deal with health issue that doctors couldn’t solve for us (I know I have!), so we’ve had to become our own doctors in a way. I could relate to Bella’s health issues and frustrations with the medical system.

While a raw diet did help with her stomach problems, her anxiety continued, so Bella experimented with different modalities and holistic remedies. She learned that anxiety was the root of her stomach issues, and after a years-long quest, she was able to find relief, which brought her into what she calls “spiritual adulthood.”

I recently had the chance to chat with Bella. We talked about Raw, being vegan, and dealing with anxiety.

Chic Vegan: Tell me a little bit about your new book Raw and what inspired you to write it.
Bella Mahaya Carter: My memoir, Raw, is like a Mr. Toad’s Wild Ride of holistic healing. It’s divided into three sections—body, mind, and spirit—because healing on one level led naturally to the next. I wanted to explore and share ways in which I took responsibility for healing my chronic stomach problems. Responsibility is an interesting word. If you break it down like this: response-ability, it means the ability to respond. When I realized my doctor’s solution to my discomfort was to prescribe medication to manage symptoms, I knew I needed to heal myself. I wanted a cure, not a cover up. I had no idea how I’d heal myself, only that I knew I needed to do it. Some part of me felt like I had everything I needed inside me to accomplish this. I’ve since learned that this is true for us all. We have innate mental health. When it comes to anxiety the only thing that keeps us from good mental health is our own thinking. When I started writing Raw, I didn’t realize anxiety played a role in my physical discomfort. My anxiety had to erupt into a disorder before I knew what I was dealing with. The instinct to write Raw was a healing one.

CV: What motivated you to become a raw vegan? Was it an overnight switch or more gradual shift?
BMC: My stomach pain motivated me to become a raw vegan. I figured if there was something wrong with my stomach it made sense to think about what I put into it. I read dozens of books on health and nutrition and was amazed to learn that people were curing a wide range of diseases by adopting a raw, vegan diet. My switch was gradual. Over a period of about six months I cut out chicken and fish (those were the only meats I ate). Then sugar. Then dairy. I upped my fresh fruits and vegetables, and juiced a lot. So by the time I made up my mind to go 100 percent raw, it wasn’t hard. I was motivated by a powerful desire to feel well.

CV: What changes did you notice in yourself after adopting a raw diet?
BMC: I felt incredibly well-nourished. After eating I’d feel totally satisfied, but also energetic and light. I never felt tired or bloated like before. I discovered that the test of a good meal is how you feel after you eat it. I also had lots more energy, needed less sleep, and I lost 30 pounds. There were other changes, too, that seemed remarkable: my toenail fungus disappeared, the lines on my face faded, and I felt more awake and alive in my life.

CV: What were the downsides to being on a raw diet?
BMC: The biggest downside to being on a raw, vegan diet was the social aspect. Food is a sensitive topic. It has to do with survival. People like to “break bread” together and they want to be sharing the same (or similar) foods. More often than not I’d bring my own food to people’s homes, restaurants, and other places. It was awkward at best, and sometimes threatening to others, and emotionally painful for me. When I first started my raw, vegan diet in 2004, you couldn’t buy prepared raw foods the way you can today. I made my own flax crackers, pizza crusts, desserts, and more. It was time-consuming and my learning curve was steep. It’s so much easier to eat this way today, although gourmet raw, vegan food is expensive. I’m hopeful the money I spend on “clean” food now will prevent me from having doctor’s bills to pay later.

CV: At the end of the book, you mention that you’re still vegan, but you’re no longer 100% raw. What changes did you noticed when you began introducing cooked foods back into your diet?
BMC: The first time I ate cooked grains—quinoa—I felt sleepy, as if I’d been drugged. It wasn’t an unpleasant feeling; I felt tranquil. Sedated. Aside from that experience, which I found amazing at the time, I didn’t notice other changes when I began introducing cooked foods back into my diet. I think this is because 1) I did it gradually and slowly. 2) I paid attention to how foods made me feel and let that wisdom guide my eating.

CV: When people learn that you are vegan, what is the number one question they ask and what is your response?
BMC: If you’re a vegan reading this I’m sure you’ve heard what I’m about to say. The number one question I’m asked when people learn I’m a vegan is: How do you get your protein? I tell them there’s plenty of protein in nuts, seeds, legumes, and dark leafy greens, and that most people in America get too much protein. The protein myth is deep and huge. For a closer look at this subject, read the Chopra Center’s recent article “10 Plant-Based Protein Sources for Vegans.”

CV: In the book, you talk about a raw food feast that you prepared for a dinner party with friends. What type of foods would you prepare for a dinner party today, now that you eat cooked foods?
BMC: We usually offer a variety of foods at our dinner parties to accommodate vegans as well as non-vegans. We have assorted cheeses (dairy as well as nut-based), crackers, olives, and fresh veggies with dips. We serve vegan homemade soups, lasagna (with gluten-free noodles), veggie (no cheese) pizza, stir-fried Tempeh, chili, tofu and veggie Kabobs, zucchini noodles, and more. My husband is a great cook. I prefer working with raw foods. Together we make wonderful, healthy dinners.

CV: Raw is about your journey to heal stomach issues as well as debilitating anxiety. What advice would you give to someone who also suffers from anxiety?
BMC: I’d like people to know that they do not have to suffer! As much as I’ve found therapy helpful, I’ve also discovered that sometimes dwelling on the content of our thoughts is less helpful than understanding how we think. For me it took a combination of therapy, time, and insight, but I cured—and created a new relationship with—my anxiety, which is a human emotion we all experience. If I could do this, anyone can. I want people to know that anxiety doesn’t have to run their lives! I encourage people to reach out for help. I was ashamed of what I was going through. Even so, I tried dozens of therapies and holistic healing modalities, which I describe in my memoir. I’ve continued to deepen my understanding of anxiety—where it comes from and how I innocently created it. I work with clients using a variety of coaching modalities, including but not limited to instruction, guidance, and conversations around the Three Principles of Mind, Consciousness, and Thought. Also, I want people to know that if they need medication, that’s okay. I struggled with this and had to relax the rigidity of my belief system and be willing to accept that medication was a viable tool, if used properly. It was the last tool I reached for, but there were times when it was necessary. And beating myself up over it only exacerbated my anxiety. But there is freedom from anxiety and the fear that creates it.

CV: You tried many different modalities in order to heal yourself and overcome anxiety. Which do you think was the most powerful?
BMC: Working with an anxiety therapist was very helpful, but cultivating an awareness of the Three Principles of Mind, Consciousness and Thought, as defined by author and visionary, Sydney Banks, added to my healing dramatically. Check out the 3P Global Community for information, webinars, videos, and more. It’s a wonderful resource.

CV: In your wildest dreams what will your life look like in 5 years?
BMC: I don’t have “wild” or grandiose dreams about the future. I want to keep growing and learning. I hope that in five years I genuinely will not care what anybody thinks of me. I’ll have such clarity about who I am and why I’m here on this planet that other people’s opinions of me simply will not matter. I also hope my relationships will continue to be loving and kind; my family will be alive and well; the universe will continue to support my work. In five years I hope to have another book (or two) published. I’ve got several manuscripts in process. I’ve learned so much about navigating anxiety since writing my memoir that I’m chewing on a self-help book on the subject. I’ve also got a spiritual psychology guidebook for writers percolating. And I’m expanding my teaching and coaching practices to work with students and clients worldwide. I’ll continue teaching writing, which I love, and I’ve recently started working with people suffering with anxiety. I have a life coaching practice in which I support and empower people to take risks in service to fulfilling heartfelt dreams. I’m excited about working with writers and non-writers alike both in groups and individually, in person and online. I also plan to teach workshops at retreat centers, where I’ll offer creative writing, creative movement, guided meditations, and other practices that enhance personal well-being, healing, creativity, and growth. But mostly I expect things to be much the way they are now: to have the freedom and joy to learn and grow—and to share my discoveries with others.

The post Interview Series: Bella Mahaya Carter appeared first on Chic Vegan.

First up is the Original Coconut Jerky.  You can definitely taste the coconut, but it is not overwhelming, and since I love coconut, it was really pleasant to me. The Original flavor has a slightly smoky flavor with just a hint of sweetness.  I thought it was delicious and I also liked the consistency of the jerky, not too tough, but still had some firmness to it.  One thing that I would recommend to Cocoburg would be to make their bags resealable because I didn’t eat all of the jerky in one sitting and it would be convenient to be able to reseal the bag.

Next is the Ginger Teriyaki Jerky.  If you like ginger and teriyaki, as my husband does, this is the jerky for you.  I did get to try it, barely, before my husband completely finished off the entire bag.  This jerky flavor is the perfect balance of sweet and savory where you can really taste the teriyaki and the kick of ginger, without it being overwhelming.  I plan on buying this one again and hiding some so that I will actually get to eat more than one piece!

The final flavor I sampled was the Chili Lime Jerky and it was hands down my favorite.  I am a huge fan of spicy and this jerky had just the right amount of kick to give you some heat while still being able to enjoy the other flavors of lime and garlic.  Delicious.

The best thing about Cocoburg’s jerky besides the delicious taste?  This stuff is actually healthy!  Yep.  It’s raw, vegan, gluten-free, soy-free, and paleo.  You don’t have to feel guilty when you enjoy this delicious treat, so dig in!

The post Satisfy Your Afternoon Snack Cravings with Cocoburg Vegan Coconut Jerky appeared first on Chic Vegan.

Luckily, that’s changing and it’s getting a little easier to find snacks at the store that won’t compromise your health or their taste.  Wonderfully Raw Gourmet Delights is one of the leading brands putting quality snacks on the market that are made with real food and full of flavor.  I recently got a chance to try a few varieties of their Coco-Roons, and I was not sorry!

Wonderfully Raw Gourmet Delights was created by mother-son team Sequoia Cheney and chef Eric Hara.  After Sequoia was diagnosed with Type 2 Diabetes, she was determined to beat the disease through cooking and eating organic food.  Once she beat the disease, she wanted to make it easier for other people to find quality snack foods at their local grocery store.  Along with her son, they created Wonderfully Raw Gourmet Delights and their snack line of Coco-Roons, Brussel Bytes, Snip Chips and Dipperz.
Coco-Roons come in two different sizes and six different flavors.  I got to try mini lemon pie Coco-Roons ($2.99) and the regular size cacao nib Coco-Roons ($7.99).  I absolutely loved the mini lemon pie Coco-Roons because they were the perfect size to satisfy my sweet tooth without being too much.  They were also the perfect balance of sweet and tart.  The cacao nib flavor was good too, but you really need to like cacao nibs to enjoy them because that is the predominant flavor.

While the flavors and sizes were good, my favorite part has to be the ingredient list.  There are only seven ingredients and all of them are recognizable.  One of my requirements for store-bought snacks is that I should be able to have every ingredient available in my kitchen and that requirement was met with these Coco-Roons.  Made with coconut, almond flour, and sweetened with maple syrup, they’re also gluten-free, vegan, AND paleo. Not many store-bought snacks can say that.

The other nice thing about these snacks is that they are available at more than 3,000 retail locations nationwide as well as online.  They aren’t super expensive and while they might not be as cheap as some other junk snack foods, I’m ok with paying a little more for something that is actually going to nourish my body.  If you want to find out where you can buy Coco-Roons or learn more about their other snack lines or the company, you can check them out at mycocoroons.com.

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I had just gotten hired at a raw and vegan cafe. I had been vegan for five years and had a fairly good understanding of vegan cooking, but I knew very little about raw cuisine. Despite my unfamiliarity, I jumped headfirst into learning everything I could. My mentor not only taught me how to make foods like gourmet raw pizza, raw hummus, and raw pies, but he also introduced me to the simpler things like how to open a Thai young coconut (I swear, it’s not that hard!) and how to make amazing dressings out of just a few fruit and vegetable ingredients. One of the best lessons I learned at that cafe was that raw foods can be as complex as you’d like, but the simple preparations could be every bit as delicious as the more nuanced ones.

On one of my first days there, I was unpacking the morning delivery from our sister cafe, and I began stocking the case with a stack of plastic clamshell containers, each holding 6 chocolatey orbs rolled in coconut flakes. “Raw Chocolate Bliss Balls” was scribbled on the label. The chef insisted I try one. It tasted like a cross between a fudgy, dense brownie and the creamy rich ganache inside a truffle. All I could think was, “Wow, this really is bliss!”

Soon I learned how to make them, and I was intrigued by the simplicity of the ingredients. It’s virtually impossible to mess up. The base of a bliss ball is dried fruit + nuts or seeds. Dates are the preferred fruit of choice, but I’ve made them with other dried fruits like raisins or mulberries. With nuts or seeds, choose one (or more) with a taste that best complements your desired outcome. Cashews and sunflower seeds will be more neutral than nuts like pecans, walnuts, or pistachios.

Once you have the base, the fun part comes in. Add in any spices or other flavors that you’d like. Some of my favorites – not together! – are cacao powder, pie spice, maca, peanut butter, lucuma, vanilla, rose water and protein powder. You can also choose something to roll the bliss balls in such as coconut flakes, cacao nibs, hemp seeds, freeze-dried fruit, or crushed almonds to make them more eye-catching.

I love stashing a few batches of bliss balls in my freezer to grab on the go or to swiftly satiate a dessert craving. I also make them for events, parties, and gatherings, and they are always a hit. These are the perfect bite for people who love to indulge in sweets but also want to feel good afterward, and they’re filling and nutritious enough that you’ll only need 1 or 2 to feel satisfied!

Berry-Studded Chocolate Bliss Balls

makes 15-20 bliss balls

Ingredients

• 1 cup raw cashews
• 15 medjool dates (approx. 1 ½ cups), pitted
• 1 ½ tablespoons cocoa or cacao powder
• 1-2 tablespoons coconut nectar or liquid sweetener of choice
• ¼ tsp vanilla powder, opt.
• pinch of salt
• 1 bag of freeze-dried berries of choice

Preparation

In a food processor, pulse the cashews until they form a coarse meal.

Add in the dates and process to incorporate with the cashews.

Add in the rest of the ingredients, and process until the mixture sticks together when you press it between your fingers. If it needs more moisture, add more liquid sweetener.

Roll tablespoon-sized amounts of the dough into balls and set them on a plate.

Crush the berries either with your hands or in a spice grinder. Put the berries into a small bowl and roll the bliss balls in the bowl one at a time to coat them. Roll lightly in your hands once more to help the berries adhere to the bliss ball.

Serve immediately, or store in a sealed container in the fridge or freezer for the perfect bite-sized treat!

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In her new book Raw. Vegan. Not Gross, Laura Miller dispels the myths about vegan food being bland with her recipes for delicious vegan dishes, many of which are raw. People also tend to think raw food is too time consuming to prepare, and that raw foodists usually eat meals that are full of weird, expensive ingredients. Laura also banishes those beliefs, as these recipes are easy-to-make and budget friendly. Most of the ingredients can be found in the produce department in just about any grocery store.

If you’re new to raw “cooking”, that’s okay, because Laura starts the book with some info on how to stock your pantry and what equipment to have on hand in the kitchen. Chapters include Breakfasts, To Go, Salads, Weeknight Dinners, Party Food, Die Alone (which is actually snacks), and Sweets. You’ll find recipes for just about everything from healthy foods like Pesto Pasta, Orange-Watercress Salad, and Kale Chips to treats like Chocolate Cream Pie, Donuts, and Brownie Popsicles. A majority of the recipes are raw, but there are some cooked dishes in the mix, too.

Laura’s fun, quirky personality shines through in the pages of Raw. Vegan. Not Gross. With her as your guide, you’ll learn that healthy eating can be pleasurable, rather than a chore. Raw. Vegan. Not Gross. is a gorgeous hardcover book full of mouthwatering photos by David Loftus, and it’s a welcome addition to my cookbook library. If you want to add more easy raw dishes into your diet, are trying to eat more healthfully, or just love good food. This is the book for you!

SPRING ROLLS

cooked – 8 servings • active time: 30 minutes

Once, I had been trying to prep these spring rolls, but I just straight up ran out of time and realized I wouldn’t be able to roll them all. I marched all the ingredients out on cutting boards and laid them down on the dining table and informed my friends that they were responsible for making their own. At first I was embarrassed by my failure to get food on the table, but then I realized that everyone actually loved being able to build their own, because they could customize them and make them exactly how they liked them, and it was a great conversation starter for the folks who didn’t know each other that well yet. From now on, I’m only doing BYOSR (build your own spring roll).

There’s really no limit to what else you can put in here. I love adding mango and cilantro. Make them your own!

For the spring rolls:

• 8 rice paper spring roll wrappers
• 1 cup thinly sliced carrots
• 1 cup thinly sliced cucumber
• 1/2 cup thinly sliced yellow bell pepper
• 1 large bunch fresh basil
• 1 small bunch fresh mint

For the dipping sauce:

• 1/2 cup tamari
• 2 tablespoons apple cider vinegar
• 2 tablespoons raw honey
• 1 tablespoon sesame oil
• 1 teaspoon minced fresh ginger
• 1 clove garlic, minced
• 1 teaspoon red pepper flakes

Prepration

1. Fill a shallow dish with room-temperature water (just make sure it’s a little wider than your rice paper wrappers).
2. Place one wrap in the water for about 1 minute, until it becomes soft and pliable.
3. Transfer the wrap to a cutting board and place a small handful of the vegetables and herbs in the center.
4. Fold the top half of the wrap over the fillings, then fold in both sides, and last, fold the bottom up to seal. Repeat for each spring roll.
5. Make the dipping sauce: Put all the ingredients in a blender and blend until smooth. Transfer to a small bowl and serve alongside the spring rolls.

Recipe reprinted with permission from Raw. Vegan. Not Gross. by Laura Miller. Photography by David Loftus.

I have copies of Raw. Vegan. Not Gross. for three lucky winners. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight eastern time on May 29th. Good Luck! 

a Rafflecopter giveaway

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I recently had the opportunity to chat with Lisa, and we talked about veganism, raw food, and  her new book Easy, Affordable Raw.

Chic Vegan: What motivated you to become a raw vegan? Was it an overnight switch or more gradual shift?
Lisa Viger: I heard about raw foods about ten years ago and it just made sense to me. Eating fresh, unprocessed, uncooked food … what a simple and brilliant idea. But, the switch was gradual for me as I was starting from a less than ideal place health wise. My health was a big motivator, and I was curious about what a change in diet would do for me. At the time, I was a smoker, ate a lot of animal products and other junk food, and had very little fresh fruits and vegetables. Over the course of a few years, I stopped smoking, which was awesome. I then became a vegan for ethical reasons, after reading The World Peace Diet by Will Tuttle, which I highly recommend. And I’ve just incorporated more and more raw foods into my diets. I’m not 100% raw all the time, but am high raw and always vegan.

CV: When people learn that you are a raw vegan, what is the #1 question they ask and what is your response?
LV: The first thing people ask when they find out I’m vegan is, “But where do you get your protein?” You might have heard this, too … about a million times. It’s a legitimate question, though, because we’ve all been raised to think of meat, dairy, and eggs as the source of protein. My response is to first say, “Wow, I’ve never heard THAT question before …” Not really. What I do is explain the facts about what protein is and how and where we get it. “Protein” isn’t one thing. It’s literally millions of different combinations of amino acids. We use the amino acids found in plants to create all the different proteins our bodies need, and there are many. After all, where do you think the cow got it?

CV: Tell me a little bit about your new book Easy, Affordable Raw: How to Go Raw on $10 a Day and what inspired you to write it.
LV: I was inspired to write Easy Affordable Raw because I wanted to show that the raw vegan lifestyle is accessible to most of us and it doesn’t required a lot of exotic ingredients or hard to find superfoods. Almost everything in my book can be made from things found at most local groceries. Except for the chocolate chapter, which does use things you might need to locate online.

CV: Do you have any favorite recipes in the book?
LV: In addition to everything in the chocolate chapter, I really like the salad recipes. Salads are amazing and there are so many possibilities. The heartier recipes that I really like are the Pizza Stuffed Mushrooms, because they’re just so bursting with flavor, and the Walnut Apple and Sprouted Lentil Loaf with BBQ Sauce, because it reminds me so much of the traditional version … only better.

I like all the recipes, to be honest, and it seems to be hard to go wrong when working with raw food. As long as the ingredients are awesome, the finished dish will usually be, too.

CV: I eat a lot of raw food in the summer, but in the winter I crave warm and hearty foods. Do you have tips for staying raw and keeping warm during the cold winter months?
LV: The heartier recipes mentioned above are really great for keeping you feel full, satisfied, and warm. You can also heat things to 118-120 degrees in a dehydrator or gently on the stove and have them still be raw. Spices like cayenne and ginger also will add a little warmth. One of my favorite things is adding cayenne powder to chocolate recipes.

CV: I hear from people who tell me that they have a difficult time staying vegan because of where they live. I know you live in rural Michigan. Is it difficult to follow a raw vegan lifestyle there?
LV: I haven’t had any problem staying vegan and even raw here in my little town. I’m lucky, and our one grocery store has an excellent product department and decent prices and they carry quite a few organic options as well. I’ve only shopped at Whole Foods once. Ever. I made almost everything in my book with ingredients I found at my local grocery so that people don’t feel like they have to spend megabucks or go out of their way to get to specialty stores.

CV: What advice would you give to someone who wants follow a raw diet but doesn’t know where to start?
LV: I would say don’t look at it as an all or nothing lifestyle change. Add more smoothies, or add more salads to your daily meals. Replace sugary things with fresh fruit. 100% raw is great, but so is 75% or even 50%.

Smoothies are pretty ideal as a way to get started in the raw food lifestyle. They so simple to make, with just some greens and fruit. They’re hydrating and they really up the nutrition factor right away.

CV: What do you typically eat in the span of a day and are you a snacker?
LV: One of my favorite “raw days” is to have a smoothie for breakfast, salad for lunch, and something heartier for dinner, like marinated vegetables. And yes, I’m a snacker! I’ll snack on nuts and dates during the day.

CV: What is your favorite vegan indulgence?
LV: Hummus. Definitely hummus, raw or cooked … I can’t resist it. If someone ever wanted to make me talk, all they would have to do is put a tub of hummus in front of me. I’d spill the beans in about 12.5 seconds.

CV: In your wildest dreams what will your life look like in 5 years?
LV: Wow, that’s a good question. I’m pretty happy, in general, and I have a fortunate life. I’d like to be doing the same things I do now, which is write and paint and enjoy every day. Maybe I can improve on each of those, but that’s what I want to continue doing. I have specific goals … I want my art in this or that gallery, I’d like my next book to be awesome, I’d like to be in love, I want to grow acres of blueberries, I definitely want to be healthy and for my family and friends to be happy and healthy … but really I just want to fully enjoy every moment, whatever that is, because that’s really all any of us have.

The post Interview Series: Lisa Viger appeared first on Chic Vegan.

• ¼ cup chia seeds
• 1 cup non-dairy milk
• 2 tablespoons raw cacao powder
• 2 tablespoons slivered almonds
• 2 tablespoons shredded, unsweetened coconut
• 2 tablespoons agave nectar or maple syrup
• ½ teaspoon almond extract

Instructions: Mix all of the ingredients together in a bowl or mason jar. Cover and store in the fridge for at least two hours before serving.   If you’re not feeling like a nut, omit the almonds and use coconut or vanilla extract instead of almond extract.   Serves 2

The post Recipe: Almond Joy Chia Pudding appeared first on Chic Vegan.

When she’s not thinking up how to rawify foods like tiramisu and pizza, Emily can be found slurping green smoothies, chomping raw chocolate, studying philosophy and history, flailing passionately in night clubs, and hugging anything from trees to people to her record player.

I was lucky enough to be able to chat with Emily recently, and we talked about what most vegans talk about when they get together – food!

Chic Vegan – What motivated you to become vegan? Was it an overnight switch or more gradual shift?

Emily von Euw ­–– It was more of an overnight switch, as I am an all-or-nothing kinda person. I was motivated by logic, mostly. When you look at what eating animal products is doing to our planet, our fellow animals and our own bodies; you realize it’s the intelligent choice to eat a plant-based, whole foods diet. Simple as that!

CV – How long were vegan when you decided to transition to a raw diet?

EvE– I can’t really remember but I’d say I was vegan for several months before getting into raw food. I tried being 100% raw for quite some time but learned that eating a mostly raw diet is best for me.

CV ­­– Congratulations on your new cookbook Rawsome Vegan Baking! What inspired you to write it?

EvE– Thank you! I’m so excited about it and for everyone to get it in their hands! Well, frankly my publisher getting in touch with me was the main factor; but of course I’d been dreaming of writing a cookbook for some time. Family, friends and readers had been suggesting it for ages, and I liked the idea of turning what I do on my blog – raw vegan recipe creating, food photography and quirky musings about my style of veganism – into a physical thing people could grab and have in the kitchen and on their bookshelves.

CV – Do you have any favorite recipes from your cookbook?

EvE– Hmm the Rawified Reeses Ice Cream Cake is flippin’ craaaazy. I also love the Maple Pecan Pie and the Strawberry, Agave & Mint Sorbet. Honestly though… I think every recipe is a winner.

CV – Do you have any advice for someone who is interested in trying a vegan diet but thinks it might be too difficult or expensive?

EvE– Yeah! I say this to everyone: buy in bulk; especially foods like rice and beans. Cook them in large quantities and then store them in single servings in the freezer. Keep chopped veggies, tofu, greens, sauces and soups in the fridge and then all you have to do to make one amazing meal is throw all that in a stir fry. Bam. Cheap, delicious, easy, healthy. Also, try to find out if your city has a CSA system; you can organic local produce for really low prices sometimes. If money is really tight, don’t worry about buying organic (although it is the better choice). Buy fruit on sale when it’s extra ripe and keep it in the freezer for smoothies. Grow your own food! It makes you appreciate it more, it tastes better, it’s the best quality available, and it’s super inexpensive.

CV – What recommendations would you give to someone who is interested in a raw diet but doesn’t know where to start?

EvE– Read the books Becoming Raw and Raw and Beyond. Check out raw food blogs (like mine *cough cough*) for inspiration and information about the food and lifestyle. Start by incorporating more and more fruit into your diet. Have a smoothie or oatmeal for breakfast, add huge salads to lunch and dinner, along with steamed veggies, beans, whole grains and yummy homemade sauces (just google “healthy vegan sauces” for ideas). Eventually you’ll naturally swap out your old diet with all these new whole foods and feel amazing! And eat ENOUGH! I eat SO MUCH food and I’m a perfectly healthy weight because the foods I am eating are whole foods and are great for me. There’s no such thing as a bad fruit or vegetable. Eat tons of dark leafy greens (they’re great in juice or smoothies) Eat stuff like coconut oil, nuts and cacao powder in moderation because they are more concentrated.

CV – What do you typically eat in the span of a day? Are you a snacker?

EvE– I will have juice or a smoothie after my morning exercise and only after I begin to feel hungry. This will generally be about 4-6 cups of liquid and 5-10 servings of fruits and/or veggies. I get hungry again about an hour or two later, and then I will eat a ton more fruit until I don’t feel hungry anymore. In the evening I will eat an enormous bowl salad, steamed veggies and whole grains, or more fruit (often in the form of another smoothie). I tend to go to sleep at about 11 pm and so I will have my last meal around 5 or 6 pm because I want my food to be digested by time I hit the bed, and I don’t like going to bed with a full stomach.

CV – What is your favorite vegan indulgence?

EvE– Raw chocolate. Forever.

CV – What vegan product could you not live without?

EvE– Coconut oil. Raw, unrefined, virgin, cold-pressed. I use it in all aspects of my life: in the kitchen, in the bathroom, in the bedroom… 

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

EvE– I’ll be living somewhere tropical and isolated in a “tiny house” powered by the sun that I built on a trailer bed, with a bunch of rescued animals, a garden and my soul mate. I’ll be able to live comfortably off my blog and books and also totally sustainably with the earth (of which I am a part of). I really just dream of simplicity and symbiosis. Siiigh. 

The post Interview Series – Emily von Euw appeared first on Chic Vegan.

I had the great fortune of being able to chat with Brad to talk about his diet, his kale chips and his new book. Without further ado, here’s Brad…

When did you start following a raw diet? What prompted to make the switch?

I adopted a raw food diet years ago, after my career in the telecommunications industry came to a sudden halt with the dot com crash. When I moved back to my home area of Bucks County, PA, I was at least 40 pounds heavier, depressed because of my recent business failure, and prescribed the drug Lipitor to normalize high cholesterol levels.  I then realized that even though I had lost everything I had worked so hard for, I could take back control of my health; how I treated my body was the one thing I actually did have control over.  After watching the documentary film Eating, I was inspired to adopt a 100% raw diet for a year, and I literally jumped in head first – which is something that I actually would not recommend! My book will help readers ease into a 100% raw food cleanse and then transition them to a diet that consists of 80% raw food and 20% cooked, healthy options (the lifestyle that I’m currently living right now).

What health benefits did you notice after changing your diet?

I started to notice a positive change in my body and mood after only a few weeks, but after a few months, I was like a completely different person. I had lost over 40 pounds, lowered my cholesterol levels, and had the kind of energy and enthusiasm that I hadn’t experienced since my mid-20s.  I remember my aunt saying to me one day, “Brad, your skin is glowing!”  Once I knew my body was capable of feeling that good, there was no way I was going back to my old eating habits and lifestyle.

When people learn that you are a raw foodist, what is the #1 question they ask and what is your response?

I think some people have this idea that eating raw food is incredibly restrictive, limiting and complicated and I love proving that theory wrong! I don’t think this diet is restrictive or complicated at all, and there are so many amazing recipes you can make from raw food.  Also, having the goal of living an 80/20 lifestyle gives you the perfect amount of flexibility and balance to really succeed.

Tell me a little bit about your new book Brad’s Raw Made Easy and what inspired you to write it.

Brad’s Raw Made Easy is a complete guide to living an 80/20 lifestyle.  It takes the reader through a complete 60-day cleanse – 30 of those days being 100% raw. After completing the 60 days, the reader is completely ready and prepared to live a healthy lifestyle consisting of 80% raw foods and 20% cooked, healthy options.

It was really the outpouring of questions and interest from other people that inspired me to write a book.  From traveling around the world and connecting with people to spread the word and mission about Brad’s Raw Foods, I had so many people approach/write/email/etc. asking how I was able to turn around my health and what my secret was.  I was just a regular guy – not someone who had been overly exposed to the health and fitness industry my whole life – and that really seemed to resonate with people. I think it’s encouraging and motivating for people to know that you really can change your life and lifestyle at any age. I wrote this book for all of the regular people like me who think that it’s too hard to make drastic changes to his or her eating habits.  I truly believe that if I can do it, anyone can do it, and “Brad’s Raw Made Easy” will show him or her the way. 

I also understand that sometimes books about changing your lifestyle can be difficult and intimidating.  I wanted to make this book for mainstream America.  I made the recipes so simple anyone with a home blender can make them. From reading my book, I hope that readers will realize that 1) it’s never too late to turn around your health or your life, and 2) eating a clean and healthy diet is much easier than most people think 3) once you start, the benefits are amazing!

What motivated you to start your company Brad’s Raw Foods?

After adopting a 100% raw diet, I was completely happy and invested in my new way of eating, but did miss the familiar crunch of traditional American snack food. I started experimenting with raw chips made from fresh vegetables, sprouted flax seeds, fruit nuts, buckwheat groats and array of spices. I dehydrated the chips below 115 degrees so that I wouldn’t break my commitment to a raw diet.  My snacks were met with a lot of enthusiasm from my family and friends, and because of my entrepreneurial spirit and tendencies, I quickly realized the commercial appeal they could have. I ran demos at local farmers markets, and further enthusiasm validated the notion that my product had real potential. After a lot of work and persistence, local health food stores and regional Whole Foods Markets began carrying Brad’s Raw Chips. Since then, my company has been in a constant state of upward growth and expansion, and my varying product lines are sold in specialty retailers and established grocers all throughout the country.

Kale chips seem to be more popular than ever. Do you think it’s a fad or are they here to stay? 

I don’t think it’s a fad, and I definitely think kale chips are here to stay. We live in an incredibly overweight and unhealthy society where so many people are overfed yet undernourished.  I think in recent years there has definitely been a strong movement of people – young and old – who want to redefine the way our country thinks and relates to food.  There’s been a strong push towards eating real, whole foods and somehow kale has become the trendy face of this movement.  In order to eat a clean diet, a lot of people are going back to the basics and thinking about food in its natural and purest form, so it makes sense that adopting a high raw diet and products like kale chips have become so popular

What advice do you have for someone who’s interested in a raw diet but thinks it might be too difficult to follow or too restrictive?

I would say that I’m living proof that it’s not too extreme or too difficult to navigate. I was a meat and potatoes guy who didn’t know the first thing about a raw food lifestyle or just healthier eating in general, and I was able to do it and learn along the way.  I honestly believe that if I can do it, then anyone can do it. Try adopting the mentality to incorporate MORE into your diet, as opposed to thinking of it as LESS. Eat more vegetables, fruits, nuts, seeds, etc. on a daily basis and the more good stuff you add, the less you’ll even want the bad stuff.  I think when you start thinking about it more in terms of addition and not subtraction you’re already setting yourself up for success.  There’s none of the guilt or beating yourself up when you do indulge or eat something that you maybe shouldn’t have – just focus on continuing to eat more “good” things.

What do you typically eat in the span of a day? Are you a snacker?

I love starting my day with a green smoothie. It is seriously the easiest thing you can make. Throw some leafy greens (kale is a favorite of course), fruit, nuts, and maybe some other veggies into a blender with water, and you’re good to go. I usually make a full pitcher in the morning and that will last me all morning until lunchtime.  Another thing I do is keep fruits and veggies washed and stored in ready-to-eat containers so that they’re easy to grab on the go.  I’m a big fan of big salads loaded with veggies for lunch and/or dinner with my signature cashew dressing, called “Brad’s House Dressing” in the book.  I also always like to keep some small bags of raw nuts and seeds with me – the fatty proteins are great for holding me over until my next meal. Of course I always have a stock of Brad’s Raw Crunchy Kale and Brad’s Raw Chips on me for some healthy snacking too.

What is your favorite healthy indulgence?

Some of my favorite healthy “sweet” treats that are featured in the book include Mayan Truffles, Lime Coconut Cheesecake, and a Chocolate Mousse Pie – all made with nothing but good stuff. I swear these recipes taste like they should be bad for you, but they’re actually incredibly good for you and will make you feel better, not worse. Who says you can’t have your cake and eat it too?

Author photo by Shekinah Rae

The post Interview Series – Brad Gruno from Brad’s Raw Foods appeared first on Chic Vegan.