A beautiful video by Logan Chadde, documenting a lovely lunch I made last spring.
Category Archives: recipes
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.
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.
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.
(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)
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.