I think that I have been kind of brainwashed into thinking that fruit isn't a good food to eat as it has 'too much sugar', without really taking into consideration that fruit is the healthiest food in the world (along with vegetables), containing an abundance of minerals, vitamins and amino acids. Another thing which the book cleared up for me was the protein myth. Everyone is so convinced that they need to get as much animal protein as possible these days, but in the long run, this is seriously unhealthy and detrimental to your health. It leaves acidic residue in your stomach, and makes you far more prone to various diseases. Cooked protein is also highly unabsorbable as when meat is cooked, the amino acids denature. When you eat a mostly raw vegan diet, you get all the amino acids you need, in a far more easily absorbable form, particularly as your digestive system is so much more efficient and capable of utilising all of the aminoa acids you are consuming without the animal products blocking you up.
One of the recipes in her book is a 'Spirulina Salad' which I have adapted here. I have added various ingredients to it and it turned out so delicious that I had to share it.
1 cup cooked quinoa
1 medium avocado
4 large handfuls of spinach
3 large handfuls of kale
1 cup homemade sauerkraut
1 tbsp spirulina powder (less if you aren't used to the taste)
2 tbsp Bragg liquid aminos (you can buy this on amazon)
4 tbsp nutritional yeast
A squeeze of raw honey
- Bring the quinoa to the boil and stir in turmeric, paprika, apple cider vinegar and a pinch of himalayan sea salt. Leave on a medium heat for 20 mins.
- Fry the mushrooms and tomato in coconut oil for a few minutes.
- Throw all of the salad ingredients together, adding the dry ingredients last.
This is such a great way of including more spirulina into your diet, as you really can't taste it at all in the salad, which is so delicious. Make sure you use as much organic produce as you can.
- Sterilise 2 large jars
- Cut up one large cabbage finely
- Blend 4 cups of water, 1 tbsp miso paste and 4 inches of ginger root in a food processor
- Put the cabbage tightly into the two jars
- Pour over the mixture
- Place two large cabbage leaves on top of the finely cut cabbage
- Store in a cool, dry place
- It will take about 5 days to ferment. It will bubble as it does so, which is how you will know it is working
- After the 5 days take it out of the cupboard, and put it into the fridge after use. It will then last for about a month :)
For further amazing health food inspiration and advice, check out Kimberly's website (http://kimberlysnyder.com/) or purchase her recently released book 'Beauty Detox Power', or the book which I have mentioned 'Beauty Detox Solution.'