If you are like me, January is a month which is full of hope. Putting the past year behind you and thinking of all the wonderful things that are to come in this new, fresh years beginning. Especially putting all the typical end of year over indulgence of goodies behind you.
2018 marks 30 years since I stopped eating meat, vegan since 2000, and you might think that there are no new ways to improve that way of eating, but there is. There are always ways to be kinder to your body starting from what you put into it.
I find that for the most part your body will tell you what it wants, what it needs, and what it is missing. When I feel a little under the weather my body tells me it would just like a mug of hot lemon water and maybe just some light broth with a few noodles; since its busy trying to deal with fighting off whatever bug I might have. On a whole I think society's digestive systems are constantly on over drive and that people eat when they think they are supposed to; not when they are actually in need of re-fueling.
This week my body put in a request for raw food in the form of a Buddha Bowl. This was a new venture for me and thinking about what to put into this great bowl of raw goodness was fun and the result was tasty. B12 is an ongoing concern for vegans so we were happy to find a dressing for our zucchini noodles that not only tasted great but with its nutritional yeast, provided some B12.
January's Box gave us an amazing introduction to Natural Calm Magnesium Citrate Powdered Drink. Magnesium is not only important for bones but helps to regulate calcium. Something that is important at all ages. The second great discovery was Routine Natural Deodorant in Lucy in the Sky vegan blend that reaffirms that what you put on your body is just as important as what you are putting in it. I promptly purchased the full size version since it is the best vegan deodorant I have tried in 30 years; and I've seen a few come and go!
But I bet you would like to try this Budda Bowl
Steamed Sweet Potatoes Cubed
Chick Peas
1 shallot
Tbsp Chipotle Mango Seasoning
Saute shallot in olive oil until soft, add chipotle mango seasoning and saute 1 minute more. Add the chick peas and sweet potatoes until blended with seasoning and shallot and set aside.
Prepare:
Red Cabbage Shreds
Shaved Carrot
Cucumber Slices
Radish Quarters
Broccoli Microgreens
Avocado with Lemon Juice
Cherry Tomatoes
Spiralized Zuchinni
Dressing:
2 tbsp Rawfoodz CheeSauce
1 Tbsp Cold Pressed Flax Oil
Enjoy!