Category Archives: nourishment

kale salad video

A beautiful video by Logan Chadde, documenting a lovely lunch I made last spring.

Kale Salad from Logan Chadde on Vimeo.

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big salads and lots of fruit


romaine / mixed baby greens / sunflower sprouts / green onions /
beautiful locally-grown greenhouse tomatos / cucumber / grape tomatos /
raw tahini / fresh lemon & orange juice / fresh grated ginger / sumac /

I’ve been experimenting with the Douglas Graham’s 80/10/10 diet. This is a raw vegan diet consisting 80% of calories from carbohydrates (raw ripe fruit), 10% of calories from protein (raw leafy greens and vegetables), and 10% of calories from fat (avocado, nuts, seeds). Actually extending this out into a day is pretty odd looking (example here). On the fruit end of things, you’re gonna eat 2-3 fruit meals where a “meal” could look like 10 pears, a bunch of bananas, a pound of dates, or 4 pounds of clementines. You get bio-available protein from leafy greens and vegetables which are extremely low in calories and high in water content. That means, again, you’re eating a LOT of these – a few heads of lettuce for an individual dinner salad! Fat is on the other end of the scale, waay less than I’m used to. 10% of a 2000 calorie/day diet is 200 calories/day, which looks like 2 tablespoons of (raw) tahini, a handful of nuts, or half of an avocado.

I’m quite surprised about how easy this has been for me – I’m actually REALLY enjoying it! My stomach (being a muscle) is not yet used to eating such high quantities of biomass in one sitting, but this really is a diet of abundance and the complete opposite of a restrictive diet, in my opinion.

We’ll see how it goes post-holiday break when work starts up again and I have to lug around pounds of fruit and large bags of greens haha.

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raw okra

Okay, I realize this may sound strange… but I have a new hot n steamy love affair with raw okra. I managed to eat the 2 pints that I bought at the farmer’s market this morning as a “pre-dinner snack” (yup).

two pints of raw okra from the farmer’s market into my belly

I have a feeling that this strange addiction is not a common one, but okra’s so good for you that it’s definitely worth some experimentation!

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mustard sprouts and sprouting for all!

these are from my window sill

They take about 10 seconds a day to maintain (pouring a little water onto paper towel) and cause me to smile big time. Being near growing things (AKA life) makes me all warm and fuzzy. No matter how much land you own, space you have, sun is out, sprouting is available to you. You can give life and surround yourself with life!

So sprouting is super simple. You can find a million directions in a million different places. So let’s create the million and first!

.get some seeds (above are mustard seeds that I got from the bulk section of my local food co-op)
.soak overnight
.line a bowl with damp paper towel
.put soaked seeds into bowl
.put bowl in sunny spot
.keep paper towel damp and let your sprouts grow!

Want more sprouting info?? I love the [sprout people]. They are awesome.


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simple pea salad

I’ve been pretty distant from this lovely space lately. But I have been experiencing so much and feeling so much. Sometimes It is difficult to share all that happens because it just doesn’t do them justice! But I have the intention of being more present here. I am not sure for what purpose other than just to share the little things that make me feel joy, feel life.

Like peas!

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.goat cheese – edible flowers – sprouts.

raw peppercorn goat colby
pea sprouts

life is so good.

(consumed with an abundance of spring greens and lemon juice)

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.avocado basil pesto.

4 avocados
a bunch of fresh basil
a handful of nutritional yeast
4 large cloves of garlic
juice from 3 lemons
a couple pinches of salt

served on a bed of lettuce to satisfy 2 salad fanatics.
topped with day lilies stolen from my commencement ceremony.

post commencement reception for graduating from the University of Michigan ❤
to which I may or may not have brought my yoga mat.

go blue.

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.an unexpected salad win.

(a special thanks to lots of nori, nutritional yeast, and lots of dried basil)

I have yet to master the art of taking pictures of salads (the pictures tend to be a mess of green, failing to illustrate their drool-inducing essence), which is quite unfortunate because I make one hell of a salad, if I do say so myself. Luckily I have plenty of opportunities to practice as I eat a enormous salad everyday for dinner!

I made an unexpectedly delicious salad for dinner this evening and felt the need to spread the love so here it is:

what goes in…
a few handfuls of greens (butter lettuce and arugula for me)
2 avocados, cubed
3 sheets of toasted nori, crumbled up
2 heaping spoonfuls of nutritional yeast

juice of 1 lemon
2 large cloves of garlic, finely chopped
2 tablespoons of dried basil
a pinch of cayenne
half a dropperful of liquid stevia

(I ate this entire amount all on my own for dinner
– with roasted sweet potato, parsnips, and burdock on the side –
however this may be a little much for “the average person”
– whatever that means haha

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roasted asparagus


asparagus. coconut oil. sea salt. 350 degreesF. 10 minutes. spring lovin.

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sauteed shiitake ‘shrooms

One of the easiest, most satisfying meals. Mushrooms are straight up bad ass.


(these babies were gathered by the awesome folk at tantre farm)

Remove the stems of the mushrooms and slice caps into 1/4 inch slices.
Heat a spoonful or two of coconut oil in a medium-high skillet.
Add in the sliced mushrooms, rosemary, and sea salt.
Swirl the skillet to coat the mushrooms with oil.
Cover and let it be for about 5 minutes, swirling every so often.

You know they’re done when they’re soft.

Add some fresh ground pepper,
thank big mama earth for her glorious abundance,
slowly and mindfully enjoy each mouth-watering morsel.

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