Top products from r/RawVegan

part 2/2

One of the things you have to do is decide where you want to draw the line for your own personal definition of the word "raw". A commonly-accepted definition of following a raw diet is that at least 75% of your food is either raw or is cooked at temperatures below 104F to 118F. Some people go 100% with no heating at all. This is really important to figure out because you have to decide how stringent you want to be. For example, "raw almonds" aren't actual raw, because current laws require pasteurization of all almonds in the United States - so no almonds, no almond butter, no almond milk, etc. if you are truly 100% raw. Two additional things to consider are dehydration & pasteurization:

• Dehydrators can go from pretty cheap ($40) to expensive (hundreds of dollars, like the Excalibur models). These are useful for drying fruit, making crackers, and so on. Whether or not a dehydrator fits into your own personal definition of "raw" is up to you, but it does open a lot more doors for food options without having to actually "cook" the food like normal. You can do things like banana chips, zucchini chips, kale chips, fruit rollups (pureed fruit cooked on something like a Silpat or ParaFlexx sheets), "breads", cookies (macaroons etc.), and so on.
  
• Milks are a nice option to have. You can do plenty of cold-pressed milks (ex. almond milk in a blender & strained with a cheesecloth), but for things like soymilk, you'll want to cook them. SoyaJoy has a nice milk-maker machine that does both raw & cooked (it handles grinding & boiling, right in the kettle). This again depends on the percentage raw you want to go. Whereas a dehydrator can cook low & slow safely, for stuff like soybeans, you have to soak them, grind them, and cook them to deactivate the enzyme inhibitors. So the machine does a 180F hot soak to get rid of the beany taste, grinds between 180F to 190F, and then cooks between 200 to 210F. Things like apple cider (in terms of raw apple juice) are typically also sold pasteurized, for food safety purposes. Again, it depends on where you want to draw the line, and what percentage raw you want to strive for.
  
  Fourth, I'd recommend picking up the Thrive Diet book by triathlete Brendan Brazier. This book contains many raw vegan recipes. These are high-energy recipes as well, as the book is oriented towards athletic performance.
  
  Fifth, you may want to look into growing & fermenting your own foods. A few starter ideas:
  
  
• Orta seed starters
  
• LED indoor herb gardens
  
• Microgreens starter kit
  
• Sprouting kit
  
• Fermentation kit (can be done both raw & boiled)
  
• Read up on Pickle Science
  
• Read up on the Quickle
  
• Vacuum-sealed Sauerkraut & Kimchi
  
  Sixth, it's worth building up an inventory of great ingredients & recipes. A few starter ideas:
  
  
• Raw vegan protein powder. There are a variety of brands & flavors available, such as this one with greens. It's an easy way to get protein into your body & hit your macros, especially when you don't have time to shop for fresh foods.
  
• Aquafaba. This is the leftover goopy water from soaking beans. Raw note, as beans in cans are cooked, this is not a traditionally "raw" ingredient, so you'll either have to raw-soak the dry beans yourself, or if you're doing like 75% raw, you can include canned beans or say Instant Pot-cooked beans in your diet to get the aquafaba from that. Aquafaba kind of acts a bit like egg whites, which you can use to make butter, mayo, whipped cream (replace the sugar with raw cane sugar, for example), meringue cookies (read up on the notes about sugar in that recipe), etc. Note that if you want to stay ultra-raw, you'll want to use cold-pressed oils in conjunction with those recipes.
  
• Apple cider vinegar is super easy to make
  
• Bliss balls (lots of flavor options - cashew cacao, pink berry, salted caramel coconut, etc.)
  
  >I just threw out a bag of chips and decided it would be my last time ever buying anything like that. I don't want to buy anything processed again (after I eat up these remaining veggie dogs).
  
  Food & health isn't so much of a destination, as a journey - learning what works best for your body, finding new ingredients, recipes, and tools, etc. Defining what path you want to take is important because that's what guides your day to day eating decisions, and also results in how good you feel, energy-wise. People generally go vegan for two reasons:
  
  

1. A love for animals
   
2. For health purposes
   
   What often happens, in reality, is that people buy highly-processed fake meats (burgers, dogs, etc.), snack foods (potato chips, etc.), and junk food (dairy-free ice cream, candy, etc.) & then wonder why they don't feel good. Only you know how your body feels, so you have to figure out what works for you, which means trying new things, defining what your diet entails, learning about macros, and so on.
   
   I've tried a variety of dietary approaches over the years (keto, paleo, low-carb, vegetarian, vegan, raw vegan, fruitarian, etc.), all with pretty good results. One of the biggest things I've discovered is that having a meal-prep system in place is critical to success, unless you have a lot of energy, free time, and a strong love of preparing food. I like to work in the kitchen...when I'm in the mood. The rest of the time, I need to feed my body my macros so that I feel good, look good, and am healthy, and really, I just need to fill the void when I get hungry & want something tasty.
   
   So hopefully this gets you started in the right direction...there's an infinite amount of resources out there on the Internet, from raw vegan cheesecakes to walnut taco "meat". It also helps tremendously to eat according to your macros, and to figure out your eating schedule, which enables you to figure out a meal plan every week, instead of just winging it on a daily basis & struggling with being consistent & having consistent energy as a result.

sproutpeople.org is a sprouters gold mine . but the beans ive sprouted ive not like the taste of . fave sprouts / micros are sunflower , i buy the basic black oilers sold as bird food in large quanitys then broadcast them at a rate of 1 per every 1/4'' covering with quarter inch soil . when they get about 4'' start cutting off at ground with scissors . a great salad green or on own raw . and the basic alfalfa sprout sold in stores is another fave i grow on own . i eat dry beans such as chickpea , lima , great northern here n there but see them only as semi healthy / nutricious because the heating destroys what i term as the sun light held in their cells . the sun light our cells need to run on or burn up in order to function at their most efficient or burn at their brightest . raw plants being like dry oak logs on our ' cell fires ' that allow our cells to burn hot thusly energizing us to ultimate levels . where as cooked stuff that is no longer holding sun light is like throwing wet logs on a fire which make that fire / our cell fires smolder , then those wet logs become bodily pollution and weakly circulated areas of cells which can start decomposing / rotting / cancering . must read books , old and not perfect but the outlooks of the late raw foodist norman walker are health gold . do not miss out on the lessons taught in these two books . https://www.amazon.com/Fresh-Vegetable-Fruit-Juices-Walker/dp/089019033X /// and in this book at page 15 theres 4 pages titled ' how to eat n live ' that are most important health info ive read in 25 years of self studying nutrition n natural healing : https://www.amazon.com/Vegetarian-Guide-Diet-Salad/dp/0890190348/ref=pd\_bxgy\_14\_2/133-0874067-0561228?\_encoding=UTF8&pd\_rd\_i=0890190348&pd\_rd\_r=4d661234-286a-11e9-898b-bde429f25e46&pd\_rd\_w=BCi6w&pd\_rd\_wg=IB6KM&pf\_rd\_p=6725dbd6-9917-451d-beba-16af7874e407&pf\_rd\_r=ANCCH6H3R4PDCHAS13R2&psc=1&refRID=ANCCH6H3R4PDCHAS13R2

Becoming Raw is a great guide https://www.amazon.com/Becoming-Raw-Essential-Guide-Vegan/dp/1570672385

I wouldn't eat chickpeas sprouted, they have something that leaches amino acids from you (if I remember correctly, it's in the above book though) but sprouted lentils and mung beans are fine