Bento Box Meal Prep | Raw Food Vegan Diet


Bento Box Meal Prep | Raw Food Diet. This is a day of FullyRaw vegan meal prep, and you can easily do this for a week’s worth of meal prep! The Bento Boxes on Thrive Market are already up to 30% off retail. Click http://thrv.me/FullyRawKristina1m20pe and get an extra 20% off your first purchase + free shipping on orders or more!

Thrive Market is my favorite new online store that sells the top organic and healthy products at wholesale prices shipped straight to your door. At Thrive Market, you can sort the entire catalog of products in one click by categories or dietary preferences like “vegan,” “gluten-free,” or “sustainably sourced.” Thrive Market’s mission is to make healthy living easy, affordable and accessible to everyone. Shop around and you’ll find all your favorite trusted organic and non-GMO premium brands at up to 50% OFF!

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Why do Vegans & Raw Foodists Overeat Fat – Nuts, Seeds & Avocados?


Vegans and raw foodists overeat fats like nuts, seeds and avocados because these foods have the same characteristics of the dairy and meat they used to eat. To become vegan, I ate tons of peanut butter and it helped me to get off of eating meat. In order to stop eating dairy I ate a lot of nuts and dried fruits. Those foods were a perfect substitute for the fat laden dairy products I ate before. Vegans also will search for foods that contain a lot of protein. Since raw food eaters don’t eat beans, they’ll have to eat tons of nuts and seeds to compensate in order to get enough protein.

Great Raw Dessert Cooking Lesson

Raw Cooking Class

Here is a a great raw cake recipe from the Trupp Cooking school; Orange and nut cake with Figs.

It very easy to make and not only is eat delicious but of course its RAW!

Here is the recipe:
Orange and nut cake with Figs
(one 9-inch cake tin)

Crust:
1 cup of desiccated coconut
3 heaped tablespoons of cacao powder
3 soft dates (stones removed)
1 tablespoon of coconut oil

Filling:
Zest and juice of 3 oranges
2/3 of a cup of honey
3 cups of cashew nut (soaked overnight)
1/4 vanilla bean
1 cup of melted coconut oil

To garnish:
1/4 cup crushed pistachio nuts
3 fresh figs cut into halves
a few edible flowers

Instructions
Place all the ingredients for the crust into a blender bowl
Bend together until sticky
Transfer it to a cake tin and then press it down firmly especially at the edges.
Place all the filling ingredients into the blender then precess for 3 minutes.
Then pour it on to the cake.
Then place it into the fridge for approximately 6 hours.
Take it out and heat the cake ring with a flame burner.
Remove it and then garnish it with some pistachio nuts, fresh figs cut in half and edible flowers. If you don’t have any figs then you could top them with orange slices.

How easy is that? If you like that and you live in Melbourne I know they run cooking classes throughout the year, and one cooking course is on healthy and wholesome salads which is held later in the year. The other course that maybe of interest to many is; ‘The Lost Art of Fermentation”, which shows how to ferment your raw foods.