It's Persimmon Season + recipe

As a little girl my Nana, an unlabeled vegetarian/ health nut/food activist. Introduced me to a world of organic, sustainable fruits and vegetables through her garden. She put her soul into her garden. On her knees, in the dirt, for hours she'd hum and sing as she planted collard greens, peppers, strawberries, tomatoes, cucumbers, and squash. Not to mention our backyard had a peach, orange, and grape tree that we'd make pies, jellies, salads, and casseroles from. 

Nearby my Aunt Faye had trees full of pecans, figs, and persimmons, (what I thought were orange tomatoes). I lived like a country girl in the city which indirectly taught me the importance of organic farming, sustainability, and food justice.  Although, I had been exposed to a world full of delicious fruits and veggies the orange tomatoes stole my heart with their mild sweetness, hint of spice, and chewy texture.

There are two types of persimmons Fuyu and Hachiya. Fuyu persimmons are shaped like tomatoes, with a tough outer skin, with a mild sweetness, and can be eaten anytime. While Hachiya persimmons are acorn shaped, with a soft outer skin, and can only be eaten when very ripe (or you will get cotton mouth).

One of the great things about persimmons are their versatility. They can be eaten raw, baked with spices, canned and jellied, and even blended into a smoothie. One of my favorite persimmon treats is my Raw Vegan Persimmon Pudding.

I’ve included the recipe below:

2 Large, ripe persimmons
2 Frozen ripe bananas
4 Medjool dates
1 tsp. Vanilla
4 tbsp. Chia Seeds
4oz Coconut milk 

Directions:
Combine all ingredients in a blender on low speed until liquefied. Remove from blender and pour in a container with a lid. Cover and put into freezer for 20 minutes. Remove from freezer, serve with a mint and Chia seeds for garnish. 
(Picture coming soon) 

How to Make a Green Smoothie

Portal Restaurant's Vegan Brunch

I visited Portal Restaurant for their Sunday Brunch and it was awesome. Great service, great prices, great music, great location, and an assortment of menu options. I got the fruit bowl with a side of granola this was the safest vegan option however, this is a great place for vegetarians. I ate on the patio which overlooked Oakland's Lake Merritt it was beautiful. I will be back.

Sound Familiar?

Encuentro Cafe and Wine Bar: Raw Vegan Dinner

Whoever said vegans have no fun- didn't have me in mind.

 I have fun daily preparing my meals in my kitchen and eating out at least 2x a week with friends. Last week I ate at a fairly new Downtown Oakland Vegetarian/Vegan and raw vegan friendly Cafe and Wine Bar named Encuentro. There were many fresh options on the menu ALL vegetarian with a vegan option. Although, I didn't leave fully satisfied my salad was very tasty and pleasing to the eye.

Watermelon Salad

Raw Strawberry Cheesecake

Dr. Gabriel Cousens Visits the Bay

My Vegan Supplements and Vitamins

On a daily I wash my system with green juices, green leafy veggies, wheat grass, and several servings of fruit and veggies along with complete vegan proteins and healthy fats. So, if you ask me I think my diet supplies me with ALLLLL of the nutrients I need. However, I do know there are a few things that could be supplemented to ensure this to be fact. 

      Below are the supplements I take along with the benefits they provide. I always buy them vegan and if I ever question their integrity I read the back for clue words to reveal otherwise. Clue words to look out for: gelatin, milk, eggs, fish, shellfish.....etc...(sounds odd but these items can sometimes be in your capsules) 

B12:  Is needed for formation of blood cells, it prevents anemia, aids in DNA synthesis, and it helps break down fats and proteins.

Calcium-Magnesium: This double threat supplement helps balance each other in the body. The individual benefits are sustained by the other supplements support to absorb properly in the body. Calcium: builds and maintains bones and teeth, regulates heartbeat, sleep patterns, and nutrient passage. Magnesium: is a mineral that regulates normal heart rhythm, converts blood sugar into energy, and metabolizes calcium properly.

Probiotics: Known as “friendly bacteria” helps to restore symbiosis (balance) between the harmful bacteria and good bacteria in the stomach. It supports the immune system and protects against yeast build up in the body.

Digestive enzymes: This is absolutely necessary if you eat cooked food which is enzyme-less. These supplements properly digest all foods breaking the nutrients down into a form that can pass through the intestine wall and into the bloodstream.

D3: Protects from cancer, enhances immune function by fighting off infectious diseases, and improves cardiovascular health. 

Daily Multivitamin: just to be sure : )


In addition, to these I also add supplements to my smoothies. These include:

Chia seeds: High in fiber and Omega-3 fatty acids 

Maca Powder: Peruvian root that helps balance hormones and caffeine free energy 

Aloe Vera Juice: Supports digestion, relieves aches and pains 

Vega Protein powder: 15g non-dairy protein 


Chlorophyll (add to water): Gives oxygen to cells, supports immune function, contains magnesium

Flacos Vegan Tacos

Flacos Vegan Taco and Tequito 

I am not a fan of faux meat or soy products however, I made an exception for Flacos Vegan Restaurant in Berkeley, CA. My goal is try every vegan eatery in my surrounding area, this goal led me to Flacos where the service was warm, prices good, and the food very tasty. I also, had a vegan horchata made from rice milk it was delicious. (Sorry, no picture for it.) Check them out if you're ever in town.

My Vegan Meal Plan

Vegan Food Pyramid

I’d like to think I’m a fairly organized person- I organize my days, my to-do list, sometimes my house- but always my meals. Meal planning keeps my lifestyle stress free as I balance work, exercise, and a social life. When I plan my meals out I am rarely hungry, meals are simple and easier to prepare, and it leaves less room to eat foods I do not consider desirable. 

There are a few steps I follow to keep meal planning and preparing simple. First, I create a weekly meal plan every Sunday next, I create a grocery list, then I purchase my groceries, and finally I prepare and store my meals for the week.

I do not shop without my list and I try not to deviate from it. I do allow myself one extra thing not on the list for fun this structure supports my finances and my diet. I strive to purchase only whole foods, unproccessed, unpackaged, and  uncanned. Although, sometimes I do buy frozen berries for smoothies. When I create my meal plans I always  take into account my activity level. I run between 25-35 miles a week in addition to 3-4 weight training sessions a week. With that in mind I need enough oxygen giving foods from green leafy vegetables, protein from nuts, seeds, beans, and quinoa, healthy fats from avocado and coconut oil and lots of water from fruits, veggies, and by the glass of course.

In a nutshell:

1. Create a meal plan on Sunday
2. Make grocery list
3. Purchase groceries
4. Prepare meals for the week
5. Store them in glass containers or plastic bags in fridge

My Sweet tooth is slowly fading away!

A sample meal plan for me looks like this:
Days 1,3,5 (Very active days)
Monday, Wednesday, Friday total: 1,823 Calories

	Meal 1	Meal 2	Meal 3	Meal 4	Meal 5	Meal 6
Hot water w/ lemon + Glutamine, Probitotic	Green Smoothie: Spinach, strawberries, blueberries, banana, coconut water, aloe vera juice, maca powder, chia seeds + Multivitamin 300 calories	4 Collards Wraps w/ hummus, sprouts, celery, cucumber, tomato, red pepper + Digestive Enzyme 275 calories	Big Fat Salad: Kale, spinach, tomato, sprouts, cucumber, avocado, red pepper, seeds, tahini dressing 260 calories	Peanut Butter and Banana 305 calories	Kale, quinoa, black beans, sweet potato + all supplements 470 calories	Banana, almond milk Vega Protein powder smoothie 213 calories

You notice there aren’t any sweets on this meal plan aside from fruit. My sweet tooth is slowly fading away. I used to crave cookies, pies, and ice cream. Now, I reach for a banana, a handful of grapes, or a few dates. AND when these aren’t enough (which sometimes they’re not during certain times of the month) I reach for 80% dark chocolate or raw coconut ice cream.