omg Raw Vegan pulled "pork"

Ever since turning RV (raw vegan), grociery shopping has become one of my all time favorite things to do. (Behind working out/yoga, playing in the sun, and uncooking of course.) ESPECIALLY for tropical fruits and veggies, which aren't exactly abundant here in Cleveland, Ohio. But, while they might not be abundant, there are a few little gems I've found around the city that supply a pretty decent selection, most of them being in a little corner outside the city known as "Asiatown". This past weekend, I conned my boyfriend into going down to one of these gems with the facade that it was the Chinese New Year, and that it is the only place in the city that served Dim Sum. What sold him is that Dim Sum were Chinese meat dumplings; meat and dumplings being two of his favorite things. So I sat through a quick [vegan] Dim Sum lunch at Lih Wah, and admittedly enjoyed a taro patty with chili sauce and kimchi dumplings. Not horrible, but I could almost feel the msg soaking into my bloodstream. It was [not really but sorta] worth it, because we headed right over to the grocier, more specifically the "Park to Shop" (yes, that is its name. Scout's honor.) where I found my plethora of amazing fruits and veggies. Lest I say, an hour and a half later, I walked out with an $80.00 bill and 19 bags of goodies. The haul included:

•  genmaicha green tea
• lotus root
• taro
• meyer lemons
• key limes
• coconut water (not good, even tho it was organic)
• mangos
• a couple papayas 
• strawberries
• bananas
• dragonfruit
• some AMAZING organic mushrooms
• plantains
• lychee
• rambutan
• DURIAN (yes, durian. luscious, luscious stinky  durian)
• and more importantly for this post, jackfruit

When the boy asked me to make him his BBQ favorite tonight, I had to see if I could put my haul star to work. The goal: fool the boy into thinking that my faux pulled pork was real. Story short, I succeeded.  Here's how:

Ingredients:

• 1 can jackfruit
• 1/2 onion (sliced)
• 3T tomato paste
• 1 T mustard
• 1 T raw honey
• 1 T raw apple cider vinegar
• 1tsp paprika
• 2 garlic cloves
• black pepper
• 1/2 C water
• pinch dehydrated onion flakes (or onion powder)
• 1T chili powder
• pinch curry powder
• 3 dropper-fulls of vanilla stevia* (optional)

1. drain jackfruit; cut out center core so all you have left are the stringy fan stuff
2. mix with onion and garlic in a bowl
3. in a separate bowl, mix tomato paste, mustard, honey, vinegar, water, and stevia
4. add to bowl of jackfruit all of the dry ingredients and mix with hands
5. let sit for 30 min or dehydrate for 105*F for 2 hours if you want it more chewy
6. pour wet ingredients onto jackfruit

I served this with sliced jicama for fries and corn tortillas:

Ingredients: 

• 2 C fresh or frozen (thawed) corn
• 1/4 C psyllium powder OR one ripe plantain
• 3 shakes cumin
• 3 shakes turmeric

1. blend in food processor or blender
2. pour onto dehydrator teflex sheet
3. dehydrate for 2-3 hrs per side. (Which means that you need to flip them after the first 2-3 hours)
4. peel from teflex. 
5. If you haven't poured them in a circle-shape, take a bowl and trace out the shape of the rim on the tortilla with a knife. 
6. At this point, i stack each tortilla with wax paper in between each, place them in a ziplock and freeze for later use. Before you need them, thaw as many as you'll need on the counter. 

Raw Vegan Red Hot [Red] Curry

MMMMmmmm MMMmmm MMMMmm! There's is NOTHIN' like a good red curry to get me excited. Since becoming vegan and especially since becoming raw vegan, I don't really crave much of anything except the occasional durian, lychee, date, or berry. (there's a whole post describing my cravings here). The longer I continue down this raw vegan path, I crave less and less things besides fruits (especially sweet fruits) and leafy greens...and spirulina as of the last couple months. But occasionally, I get a craving for Thai curry-particularly red curry or mango curry.

If you're not familiar with Thai cooking, it can be difficult to get any take-out or dine-in food in raw vegan form because of the frequency of their use of fish paste and preservatives. Blyick. Knowing this, I prefer making my own Red Curry Paste in the comfort of my own home. To do this, I make my own curry paste, which is too easy for words. Here it is: 

 

Ingredients: 

• 5 red chili peppers; leave seeds in if you want it spicy, discard them if you'd like it less spicy. 
• 1 garlic clove, chopped
• 1/2 small stalk of lemongrass
• 1 small knob of ginger
• 1 small shallot, chopped
• 1/2 T Mrs Dash Seasoning
• juice from 12 small lime

1. Clean and chop peppers with gloves (or if you're uber-cheap, and I've done this before, slip your hands inside two ziplock bags or wrap your hands in saran wrap); toss them in food processor. 
2. Toss everything else into a food processor and process until a paste-like consistency is achieved. 
3. Transfer to a container (ie- mason jar, tupperware if you're desperate) and label.

If you opted, as I do, to discard the seeds of the peppers in order to customize the amount of heat in your dishes, here's a way to make it spicier: enter Srirawcha (<--yes, with a "w"). In classic Sriracha Sauce found in Asian grocers or restaurants, there's a ton of nasty preservitives. Monosodium glutinate (MSG), potassium sorbate, and sodium bisulfite to name a few. Top that off with a bunch of sugar (listed as second on the ingredient list...meaning there's ALOT in there), and you've got one SAD condiment. 

But don't fear! I have a wonderful "cleaned up version" from the lovely Bonsai Aphrodite, (aka-Sayward Rebhal) as my base, halving her original recipe and adding a few of my own tweeks (of course). Here's the mix: 

Ingredients:

1/4 C Raw apple cider vinegar
1/2 lb jalepeno peppers
2 1/2 raw Serrano chiles; keep the seeds for the heat factor, which is characteristic to Srihacha Sauce

1/2 T nama shoyu 
1 dropper-ful of stevia

1 tsp miso paste
2 cloves garlic

splash of water (for processing)

Instructions: (the same as above)

*optional: after transferring to a mason jar or tupperware, I suggest fermenting it. Doing so adds a great flavor and even helps with digestion. It's easy. Just slap s piece of cheesecloth on the top, secure with a rubberband, and set on the counter for a few days. And viola! you've got healthy hottness on your hands. (Well, hopefully not on your hands because it's a bitch if you touch your face or go to the bathroom.)

Now, after you've spent all that time preparing these exotic condiments, I'm sure you're spent. But carry on! The best part is yet to come! Duh-dun-dun-dahh! The creamy concoction that is curry. Before you go getting all discouraged because there's one more step before you can mix up your deliciousness, know that you have options. 

          1. You can buy your coconut mylk in a can (which is something I regret to say I always have on hand, in case I get the "lazys") 

          2. OR you can make it. 

I won't judge you either way, but will instead present the option of making it from scratch. Not to bog you down, but just because it's THAT easy. Just these two ingredients and one step: (for 2 C of mylk)

• 1/2 C dried shredded coconut (organic, unsweetened)
• 1 3/4 C water

1. Blend. Done.

Finally, you can grab your veggies:

• sprouts (I use mung bean)
• mushrooms
• asparagus
• broccoli
• cauliflower
• carrot
• mango (might sound weird, but oh ma gawd, is it gooood)
• whatever else you wanna toss in there.

1. chop veggies and place in bowl
2. mix 1 C coconut mylk, a Tablespoon of Red Curry Paste and up to 2 tsp of Srirawcha in a small dish. Whisk together.
3. pour sauce on top of veggies and let sit up to an hour. 
4. When ready to eat, add:

• 1 dropper-full of stevia
• 3 shakes of curry powder
• 3 shakes of paprika
• 3 shakes of turmeric

     5. mix with your spoon and DIG IN!

*optional: pour concoction over "riced" parsnip or "riced" cauliflower.

mushroom stroganoff- an easier way

ingredients:

• 1/2 cup almond milk
• 2 T agar agar
• 1 clove garlic (sliced thinly)
• 1 tsp nama shoyu
• 1 T pine nut parmesean
• 1T Nutritional Yeast
• 1 tsp lemon juice
• 1 tsp black or white pepper (I used black)
• 1 tsp smoked paprika
• 1/2 medium onion (sliced VERY thinly)
• 1 c mixed mushrooms (chopped) 
• 1 spiralized yellow summer squash
• 1 1/2 c water
• 2 T Namashoyu

1. mix almond milk with agar & spices and set aside until it starts to thicken.
2. soak onion slices and mushrooms in water/nama shoyu mixture for 1/2 hour-1 hr
3. drain onion and mushrooms and add to almond milk sauce
4. stir, let sit another 5 minutes
5. pour over spiralized squash
6. enjoy!

THIS is why I eat fresh foods

I have to give a huge "thank you!" to stunning Kimberly Snyder of the Beauty Detox Solution, (which you may or may not have noticed has been my latest diet book read....*amazing*. I will be including a more extensive review below) for posting such amazing facts on her blog. She does such a great job, that I feel all I can do is paraphrase.

This week, she wrote a great article about the hidden dangers in packaged food that lives out its days on the shelf: 

1. Bisphenol-A (BPA): not just found in water bottles, but also in canned foods, baby bottles, juice boxes, and plastic food packaging. This chemical is an endocrine disrupter that mimics human hormones and has been known to cause genital defects, early onset puberty, obesity, breast and reproductive cancers, and behavioral problems. Um, yeah, that mason jar's lookin' pretty sexy right about now. 
2. Acrylimide: found in PB, deep fried foods, cookies, bread, popcorn, soup mixes (including chili), and bread. This industrial chemical has been found to cause nerve disorders, DNA mutations, and female reproductive cancer. Oh, and Alzheimer's. Sweet. Not.
3. Monosodium Glutamate (MSG): I'm sure everyone and their sister equates MSG with the local Chinese takeout dive, but it's also heavily added to things like potato chips, crackers, ALL types of fast food (even pizza), soups, and hydrolyzed vegetable protein. Exocytoxin might not sound like such a bad thing, [think "exiting"!?] but when it comes to your nerves, it most definitely is [think "toxin"], triggering cancer growth and metastasis throughout the body.  
4. High Fructose Corn Syrup (HFCS):The recent slew of commercials hinting that your body recognizes corn syrup the same as any other sugar are entirely misleading. Perhaps natural and plain corn sugar, (aka- glucose) but HFCS is anything but natural or plain, and note, it is fructose, not glucose. Wait, what? That's right, the carbohydrate naturally found in corn is glucose; it's what makes sweet corn, well, sweet. Chemists take this carbohydrate and bombard it with enzymes that structurally convert it to fructose, which is sweeter. Then they bombard it JUST a little more to make it "high". This tricks our brains to not only prefer it, but to become addicted to it; altering our preference toward ultra-sweet foods instead of natural ones. So, you crave it. And sometimes you give into that craving, and the more you do, the more you crave it, and so long as this cycle continues, you are stressing your liver, your pancreas, and your belt buckle. So instead of frolicking in the fields with your boyfriend, you'll be more likely to veg out on the couch in your fat day pants, alone. 

here is a list of foods that CONTAIN HFCS: http://www.celestialhealing.net/Food_contain_HFCS.htm

here is a list of foods that DON'T: http://highfructosehigh.com/no-hfcs/

http://kimberlysnyder.net/blog/2012/10/11/addictive-and-toxic-substances-found-in-processed-foods/ 

kabocha two ways

Yet again, I bring you another two-fer recipe. They both were so so good, yet so so different! I absolutely LOVE squash. And Kale. And pretty much everything else in these recipes, but the squash stands out as the all-star tonight because it, to me, is the ultimate gustatory reminder of fall. It's funny- just a few years ago, the only squash that i knew of were zucchini and pumpkin. To me, zucchini=summer, pumpkin=winter. Now, I couldn't imagine going through fall and winter without having various types of squash. Here's a few variaties to spur your imagination:

As the post's title states, the squash I chose was a kabocha. Pronounced ka-bow-ka, it is a sweeter type squash that I describe as a mix between a butternut and an pumpkin. Roasted, it has a rich, succulent flavor and velvety texture; raw, it is crisp, crunchy and almost as sweet as a sweet potato. High in beta carotene along with vitamin C, iron, potassium, folic acid, calcium, and trace B vitamins. Basically, a nutrient powerhouse, that is, as long as it's not cooked over 118*F.

image courtesy of http://cleananddelicious.com

In order to make these recipes, I had to start off by cutting the top of the kabocha off and scooping out the seeds and innards. While cooking and dehydrating, I decided to nosh on the lid I had cut off, wondering if it was worth discarding. Let me tell you, it WASN'T. I had actually had, for a split second, regretted dehydrating the "raw" version. Thank God I'm one lazy mofo though, because man-oh-man did the raw version come out amazing. That being said, I have a bag of raw sliced kabocha waiting for me for tommorrows snack. (SO EXCITED!)

Alright, enough about tomorrows snack, lets talk about my amazeballs dinner tonight!

Vegan Stuffed Kabocha with Kale and "Sausage"

Go get these yummies:

• 1/2 of a kabocha (de-seeded and uncapped)
• 1 oz of GoodLife's vegan sausage
• 1/2 bunch of kale (torn)
• 1/2 red onion
• dash of nutmeg
• dash of cayenne
• dash of sage
• dash of salt and pepper
• 1/8 cup of white wine *option= substitute water
• 1/2 T coconut oil
• 1 clove garlic (sliced)
• 1 tsp truffle oil *optional
• pine nut parmesan "cheese"
• sprinkle of Daiya Mozzarella "cheese"

Make the magic like this:

1. Preheat oven to 400*F and roast squash for 35 min.
2. While the squash is roasting, melt coconut oil and truffle oil in a saute pan
3. Add onions and garlic and saute until soft
4. Add crumbled sausage and saute until brown
5. add spices, a eighth cup of wine or water, and the kale
6. mix until kale is soft and liquid is evaporated
7. set aside filling mixture to cool; when it cools, add "parm" sprinkles 
8. Take out squash when soft and slightly browned around edges. Add fililng, and sprinkle Daiya Mozz ontop and watch it melt. 
9. Settle into your favorite spot on the couch with your favorite person, book, or movie, and a comfy blanket. Don't forget your glass of wine, and you're good to go. 

Yes, this is partially eaten. It was WAY prettier than this before I dug in like a squirrel in a basket of nuts. 

Raw Kale and Kabocha Salad

Try and get this stuff organic:

• 1/2 kabocha squash (deseeded, decapped, chopped, and peeled)
• 1/2 of a lemons' juice
• dash nutmeg
• dash salt and pepper
• dash cayenne
• 1 bunch sage
• 1/2 bunch kale
• 1/2 Red Onion (sliced thin)
• 1/2 c mushrooms (diced)
• dash cumin
• dash Nama shoyu
• dash salt and pepper
• sprinkle of Cashew cheese or Nutritional yeast flakes *optional

Mix it all together like this:

1. Morning or night before: add chopped kabocha to dehydrator for 10 hours at 115*F
2. at five hours into process, flip squash to ensure even-ness, and add onion slices
3. In a large bowl, add kale, lemon juice, and a little salt. Using your hands, massage the salt-juice mixture into the kale until it is soft. Drain off lemon juice and rinse kale in colander
4. in a smaller bowl, add mushrooms. Spritz with Nama Shoyu and add "parm" plus the remaining spices. Mix, and set aside to marinate for 1 hour.  
5. When the squash is softened (after 8-20 hours) and the onions are soft, remove them from the dehydrator. Add them to bowl with mushrooms and toss. 
6. Drain off excess liquids if there are any and pour ontop of the kale. Very lightly sprinkle cashew cheese or nutritional yeast over top if you'd like. Toss, and Mow it down! (I enjoyed mine with a glass of coconut water. Such a great digestive, if you will.)

For dessert, I enjoyed this fabulous gift from my grape-buyer bf: 

That's right, be jealous. I'm betting they'll be gone in 4 days, max. Because in this house, grapes, unlike diamonds, don't last forever. But that doesn't stop me from getting equally excited for them both. ;)

Stroganoff- 2 ways

I realize that this is an interesting post for my first recipe post, but I wanted to get this down before I forgot how I made it. I'm usually a recipe-based chick as far as traditional cooking goes (which I do often, no daily, for my SAD boyfriend) but when it comes to raw or vegan cooking, I free-hand it almost always. In today's recipe, I decided to forgo my workout (not purposely- I assumed that I'd finish early enough that I'd have time to fit in a quick Bodyrock.tv workout before my bf came home, but I was sorely mistaken), and compensated by making not only a traditional version of Beef Stroganoff for the boy, but a warm vegan version for myself and a raw vegan healthier version for my lunch tomorrow.

I'm sure you'll notice throughout these posts that my recipes/meals tend to mimic traditional SAD meals. I want to explain that I don't believe that it's necessary to make meals that are raw or vegan in an attempt to "trick" myself into thinking I'm eating the traditional cooked meal. No, I assure you I don't sit around thinking- "ya know what? I could totally go for some stroganoff (or pizza, or nachos, or _________ <--whatever you want to fill in the blank with). Instead, I tend to make these meals in order to eat the same thing with my family or friends. I find that the age-old adage of "a family that eats together, stays together," holds very true in my life;coming from a predominately Norwegian/ Native American family, the dinner table is where people connect. In addition, dating a 100% off-the-boat Italian boy drives this message home. To him and his family, food is EVERYTHING, and dinner is the most important meal of the day. Eating differently for the first couple months really strained our relationship. It's not that I couldn't handle the litany of questions by strangers or even my parents regarding my "unhealthy" intake of fruits and veggies, or even that I mind eating simple, unheated fruit/veggie meals or even mono meals. I actually prefer it- to me, it's brainless, easy, quick, energizing, and digestively-friendly. But the strain it puts between my boyfriend affects the bond dinner  creates between people, and for right now, I'm not willing to sacrifice that. Perhaps, if I ever live alone again, I'll consider it, and I'm sure he'll come around and even possibly (fingers crossed), will adopt my healthier lifestyle. But for now, I eat the majority of my meals as low fat raw vegan meals, with the exception of dinner, which I mock SAD meals in order to enjoy dinner with the ones I love. 

I'd love to hear if any one else shares this experience, and how they deal with it. Especially if you are a parent or child in a family, as I hope to have my own one day. I don't EVER plan on changing my lifestyle, unless it's more toward 80/10/10; and I'd love to have some advice from more experienced people as to how they manage their lifestyle in their families. 

**I also want to let anyone reading this know that in the VERY near future, there is going to be a BUNCH of recipes coming!! These will be recipes that I plan on making, or ones I have made, that are either directly from raw chefs or that are inspired by dishes from raw chefs. In either case, I will be citing where the recipe came from and if a link is available, that will be provided too. Just as a reminder, this blog is intended as a reference or "library" of raw recipes, not (yet) an innovative cookbook. Although, I hope that with experience, my skills will broaden and I will be knowledgeable enough to create my own masterpieces. 

Vegan Stroganoff:

(this IS a gem of my own design, and as far as I'm aware, I'm the first to create it... if anyone finds this same recipe, PLEASE let me know so I can give the rightful creative genius proper credit. PS- this was AWESOME! especially on a chilly fall night)

Go get this stuff: 

1/2 large yellow onion (sliced however you'd like- I prefer thin strips)

1 large clove of garlic (minced/chopped/sliced thinly)

3/4 box of sliced ORGANIC portobello mushrooms***

1/2 T Organic Virgin coconut oil

1 tsp Nutritional Yeast Flakes

1/2 tsp Himalayan salt

1/2 tsp Montgomery Seasoning

1/2 tsp liquid smoke

1/4 c. Organic Vegan White Wine (I used Orleans Hill 2011 California Viognier, which I purchased for $9.99 at Whole Foods.) 

1 T organic tomato paste

1/8 c almond milk + 1/4 c almond milk (helps if you separate them before you cook it)

1 tsp xantham gum [can be substituted with almond flour]

1 package shiritake fettuccine-style noodles

***organic mushrooms are important because of the soil (versus manure) that they're grown in, and the absence of pesticides (versus the 14 known carcinogenic and mutagenic pesticides) sprayed on them.***

Now do this:

1.Make Raw Vegan Butter: Coconut oil + Nutritional Yeast Flakes+ pinch of salt --> whip/whisk/mix together. 

2. Add "butter" to pan to melt on medium heat (I was on setting 6 out of 10 on the burner)

3. Toss in your sliced onions and garlic and saute until soft and fragrant. 

4. Next toss in your mushrooms and mix. Stir until they softened and onions are translucent. 

5. While the mushrooms are softening, whisk together xantham gum [or almond flour] and 1/8 c almond milk and set aside to thicken.

6. Since step 5 will take you like 30-40 seconds, take the rest of the 5 minutes you're using to wait for the mushrooms to soften, get out a saucepan and add to it your wine, remaining almond milk, and tomato paste on medium-high (I was on 8 setting on the burner). Whisk these together until they simmer. 

7. Add the xantham-almond milk slurry to this and bring to simmer again. As soon as it simmers, take off heat to allow it to all thicken.

8. Now turn your attention to the mushroom/onion/garlic pan; to this you're going to add your Montgomery Seasoning, liquid smoke, and another shake of the Nutritional Yeast if you desire. Stir some more, until the liquid begins to simmer a tiny bit. As soon as you see a little bubbling, bring the heat down to low (like a 4) and slowly add the creamy sauce (that should by now be thickened), stirring continuously. Take off the heat, and allow it all to cool a bit. 

9. While the sauce is thickening, drain and rinse your shiritaki noodles and toss them in a pan of water. *Unlike normal noodles, where you have to add them to already-boiling water in order for them to soften, I've found these noodles come out better when you bring these tofu to boil WITH the water, and that adding salt to the water makes them tougher/chewier, which is why I don't suggest doing it.*

10. Strain your noodles, and top with mushroom stroganoff mix, and enjoy while warm. 

Raw Vegan Mushroom Stroganoff: 

(This recipe is adapted from a recipe by Living Light Culinary Institute's Cheri Soria)

Go get this stuff:

1 1/2 large zucchini (spiralized) + 1/2 large zucchini chopped

1 pint portobello mushrooms (cleaned with damp paper towel or thin cloth)

2 T minced onion ( I used yellow, they use red)

5 spritzes of Braggs Liquid Aminos or Nama Shoyu

1 1/2 tsp garlic powder

1/2 c almond milk 

2 T miso paste

1 1/2 T mushroom powder

1 tsp Nutritional Yeast

1/2 tsp Organic Paprika

1/2 tsp Himalaya Salt

1 minced garlic clove

couple grinds of fresh black pepper

6 oz Organic Vegan White Wine (see above for brand)

Do this with all that: 

1. Wrap spiralized zucchini in a dry towel to soak up any extra liquid. Set aside.

2. Dump mushrooms into a small mixing bowl. Spritz with the Bragg's or Nama Shoyu, add onions and garlic powder. Toss to coat and set aside.

3. Blend remaining ingredients until smooth and creamy.

4. Drain and retain mushroom marinate mix. Add this mix to the cream sauce in the blender. Blend again until smooth. 

5. Pour this sauce over marinated mushrooms. Pour the mushroom-sauce mixture over the unwrapped and plated zucchini noodles.*I let mine sit for a hot minute while I cleaned up the kitchen so that all the flavors would soak into the noodles. It took a lot of restraint tho. A LOT.*

My beauty routine

Since becoming LFRV, I have GREATLY streamlined my beauty routine. Having the skin of a pubescent boy, I have tried everything; from Proactive, to Noxema, to Clinique, to Clarisonic brushes (they are the WORST for acne-prone skin because it aggrivates it more, so save yourself $200 buck and use a warm washcloth or sugar scrub.), to DIY stuff (ie-milk and egg whites? what was I thinking? ew.), and even to medications and microdermabrasions from the Dermatologist. Here's my regimine timeline:

gorgeous, no? I get it, no offense taken. But it IS gradually improving, especially since I've been on this diet. I truly believe that what you put INTO your body shows on the OUTSIDE of your body. (That's not only in regards to food. More on how positive thoughts, mantras, and believing in yourself makes you beautiful to come in later posts.) From waking up 2 hours before class to get ready (highschool) to doing nothing at all (college) to finding the perfect balance, I've been through it all. Here are my evolving routine so that you can learn from them:

**Click on the Links below to be transferred to the ingredients list for each. I found a majority of them on a WONDERFUL site called EWG's SkinDeep Cosmetics Database. I recommend anyone interested to peruse the site!**

Highschool:

5:35am- alarm goes off

5:45am-snooze goes off

5:55am-snooze goes off one more time and I take a wet washcloth to the face to rip me out of REM. Thanks, dad.

6:00am-shower with Aveda and Dove products.

6:15am-out of shower.make tea(decaf green mint). Lotion legs with Victorias Secret and Degree deodorant while tea nukes.

6:20am-back to bathroom to wash with Noxema, dab on Clinique toner, apply topical acne meds. Followed by Aveeno Positively Radiant sunscreen and face lotion.

6:45am-change into ugly ass uniform. (Grey wool skirt + opaque black tights + button down blouse + sweater vest= fugly.)

7:00am- begin the “beautifying method”: towel dry my looong hair (down to my butt), apply Aveda mousse, root volumizer, & shine lotion to hair. Flip over and start 15 min blow-drying.

7:15am-tie hair into a top knot while I apply makeup: selftanner, then Clinique foundation, then concealer, then Clinique powder, thenUrban Decay Baked bronzer, then eyeliner, eyeshadow, and mascara.

7:30am- start curling my hair. Straight with slight curl under.

7:40am-brush teeth. Spritz Clinique Happy perfume. Put platform loafers on (oh yeah, those existed). Chug now-cold tea while running out to my car.

7:45am- apply lipgloss and do a once-over in the flip mirror as I scream at my brother to get his ass in the car.

7:55am-8:00am- honking at some dipshit whos just as late as I am. Think of a legit-sounding excuse to tell the Secretary.

8:03am-fly into my parking spot. Check my lipgloss in the side window as I literally run down to the office.

8:05am-I’m only 10 min late with only 10 million chemicals all over my face and body! Ready to start the day.

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6:00pm-9:30pm- swim for hours in chlorinated pool. Shower with de-chlorinatingshampoo & bodywash.

10:00pm-home.

10:15-12:00am-homework (ie-calling a boy or friend to chit-chat). Brush teeth & Apply more topical face meds. Sleep for less than 6 hours, repeat.

College:

~THE EARLY YEARS~

7:30am- alarm goes off

7:45am-actually get up.

7:55am-brush teeth as I scramble to throw my books in my bag.

8:00am-out the door; putting shoes on in elevator.

8:10am- sneak into back door and sit in back row, hoping that no one notices that I’m 10 min late.

9:00am-grab large coffee. Nap in library. Repeat throughout day ~4x.

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4:30pm-done with class. Time to dick around on this cool new internet site called Facebook while I pretend to do my Calc II.

6:00pm- decide it’s time to switch from coffee to “food”. Usually Ramen because I’m too lazy to walk down/ ride an elevator 7 flights to the cafeteria…that’s IN my dorm.

7:00pm-10pm- social hour(s).

10-12am- decide to start stuff that’s due tomorrow morning.

2am-shower with cheapo shit, brush teeth.

2:30am-bed. Sleep for 5 hours, repeat.

**notice no beauty whatsoever. Hell, there’s barely ANY health or hygiene there at all!**

~THE LATER YEARS~

7:30am-jump out of bed without alarm. Toss sneakers, ipod, watch, and headband on and go for 5mi run. Every. Single. Morning.

8:15am- Get back from run, feed Romeo (cat). Chug water to wash down vitamins.

8:20am- shower with Aveda, brush teeth.  

8:30am-toss on clean workout clothes, pack bag.

8:40am-spritz with body spray & grab apple as I skip out the door to class.

8:55am- get to class early. Whoa. (I’d like to say I did that on purpose, but I lived like across the street from the Science Center where I lived those last two years.

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4:30pm-get back from class, work on homework.

5:00pm- make dinner or I don’t eat.

6-10pm- EMT-B training.

10-12am-more homework. Maybe unwind with a Guinness or Franzia. Gotta keep it classy, you know.

12am-teeth, bed. Sleep 7 ½ hours. Repeat. (Unless it’s a weekend of course. Then you’d find me at the bar for another 3 hours, digging into a large pepperoni pizza, and passing out.

Post-college:

~THE HOOKAH BAR YEARS~    

4:00am-1:30pm- sleep.

1:30pm-wake up to housemate’s stilettos clomping as she comes home for lunch. Pop a Spironolactone or Adderal if I could score one.

2:00pm-5:00pm-study some MCAT stuff.

5:30pm- running; not far because I can’t catch my breath well.

6:15pm-shower with the cheapest crap available at thedrugstore.

7:00pm-apply lotion to legs, Proactive Series, and self tanner to face, anti-cellulite cream to legs.

7:15pm-Paint/repair nails. Deodorant. Brush teeth.

7:20pm-apply VS mousse & Aveda volumizer to hair. Blowdry ~15 min, put in Velcro curlers.

7:40pm- start putting on my “face”: primer, foundation, concealer, highlighter, setting powder, contouring powder, bronzer, blush, eyeshadow (about 3-4 colors), eyeliner, fake eyelashes, mascara, lip liner, brow gel.

8:15pm-finally done with “face” (sans plumper & lipstick), time to sparkle up my body.

8:30pm-curl hair- a lot. Like I’m going to prom every single night.

8:45pm- realize I’m running late and squeeze into the first itty bitty dress and platforms I can yank out of my closet.

8:50pm-grab coat, purse, cell, and perfume=out to car. Call Jimmy Johns and order a Gargantuan Unwich that will arrive by the time I get to work. This is the first thing I’ve eaten all day.

9:00pm- walking into work with the JJ’s Delivery guy (we’re best friends by now)

9pm-3:30am- work as a hookah bar bartender and server. Ie- boozing and sucking down hookah all night with customers and coworkers.  

**If there’s not an after party, I go home. Health wasn’t a priority as you can see- only “beauty”**

Now

6am-wake up with sun

6:15am-feed Luna (kitten), and let out Snoop(dog)

6:20am-toss water in microwave & add lemon, make coffee for bf, start making sandwiches for his lunch.

6:35am-toss on sports bra, sneakers, & ipod and head out for a run or do some bodyrocking or P90X yoga.

7:40am-get back from run/finish bodyrock or yoga. Chug a liter of water as I jump in shower.

7:55am-out of shower. I only use Dr. Bronner’s for my body and Moraccan Oil Shampoo & EarthScience Avocado Conditioner. **I’m waiting to use up all of my shampoo so I can get some all natural stuff, which I’ll list in a later post.**

Then I “wash” my face and “lotion” my legs up with Coconut Oil (I use Nutiva Brand-Organic, & cold-pressed of course.)

8:10am- run some Coconut Oil through the bottom of my hair while it’s damp, & put tea tree oil on my occasional zit.

8:12-get dressed (scrubs + sneakers)

8:16am-grab a bunch of bananas off the counter on my way out the door. (I keep a box of citrus fruits in my car that I tap into for lunch and a snack)

8:30-8:31am-arrive at work. JUST in time. ;)

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6:30pm-I come home from work, I generally splash my face with water, and start making dinner for the bf and I, as well as water our garden and feed the pets.

**If he is coming home late from work, I might squeeze in another run too**

8:00pm-usually do dishes and clean up the place.

10:30pm-splash face with water, brush teeth with Toms, open a book and read until bedtime.

 **If i AM going out, this is the makeup I wear:

• Colorscience Mineral compact in Girl from Impenema
• ingredients:  Zinc Oxide, Titanium Dioxide, Iron Oxide, Bismuth Oxychloride, Mica, Octyl Hydroxystearate Benzoate, Dimethicone, Cyclomethicone, Carrot Oil, Melissa Officianalis Leaf Extract (Balm Mint), Canana Odorata (Ylang Ylang), Santalum Album (Sandalwood), Rose Geranium, Phospholipids, Retinyl Palmitate, Tocopheryl Acetate. May Contain: Manganese Violet, Carmine
• Colorscience Mineral primerv in Mild to Wild
• ingredients: Cyclopentasiloxane And Dimethicone Crosspolymer And Dimethicone/Vinyl Dimethicone Crosspolymer And Dimethiconol, Octyl Hydroxystearate Benzuate, Rice Peptides, Zinc Oxide, Titanium Dioxide, Balm Mint Extract, Vitamin E, Aloe Vera Oil, Oat Beta Glucan, Blue Algae Extract, Grapefruit Extract, Green Tea Extract, Beta Carotene, Butylene Glycol, Glycerine, Phenoxyethanol, Chlorphenesin, Methylparaben, Benzoic Acid, Tea Tree, Lavender, Tangerine, May Contain: Bismuth Oxychloride, Iron Oxides, Manganese Violet, Carmine, Mica.
• Korres eyeliner and Pro-Vitamin B5 mascara in Brown 2 and Black (respectively)
• eyeliner ingredients:  Hydrogenated Jojoba Oil, Caprylic/Capric Triglyceride, Limnanthes Alba Seed Oil, Hydrogenated Cottonseed Oil, Mangifera Indica Seed Oil, Candelilla Cera, Glyceryl Caprylate, Ascorbyl Palmitate, Cera Carnauba, Chamomilla Recutita Extract, Macadamia Ternifolia Seed Oil, Tocopherol
• mascara ingredients:  Water (eau), Copernicia Cerifera (Carnauba) Wax, Oryza Sativa (Rice) Bran Wax, 
  Synthetic Beeswax, Stearic Acid, Euphorbia Cerifera (Candelilla) Wax Extract, Aminomethyl Propanol,
   Butylene Glycol, PVP, Acacia Senegal Gum, Phenoxyethanol, Sodium Polymethacrylate, 
  Hydroxyethylcellulose, Caprylyl Glycol, Panthenol, Dimethicone May Contain: Iron Oxides, Mica.

What I plan on transitioning to, once my skin is 100% clear: 

• shampoo: Tates Miracle Organic shampoo
• Mountain spring water, coconuts, hazel nuts, pine needles, chamomile, nutmeg, lemons, thyme, passion flower, apples, cinnamon, eucalyptus, sea salt, geranium, raspberries, almonds, honey, love, smiles & hugs. Tate's the Natural Miracle Shampoo has no dyes, no gluten, no colors, no iodine, no glycols, no sulfates, no parabens, no fragrance, no phosphates, no pesticides, and no animal testing.
• conditioner: Tate's Miracle Organic Conditioner
• mountain spring water, apples, strawberries, rose, lemons, blueberries, cranberries, raspberries, boysenberries, oranges, cloves, ginger, pineapple, blackberries, celery, cherry bark, oak bark, orchid, marigold, hazel nut, pine needles, coconut, chamomile, jasmine, calendula, parsley, thyme, papaya, eucalyptus, passion flower, cinnamon, geranium, nutmeg. Tate's the Natural Miracle Conditioner has no dyes, no gluten, no colors, no iodine, no glycols, no sulfates, no parabens, no fragrance, no phosphates, no pesticides, and no animal testing.
• face wash & body lotion: coconut oil
• body scrub: 
• 1/4 c lime juice or pureed strawberries +1/4 c brown sugar or coffee grounds (cellulite)+1/4 c coconut oil; mix; exfolliate; rinse; store in fridge in mason jar.
• deodorant: kynk Pit Stop deodorant powder
• Made with Baking Soda (Sodium Bicarbonate), Arrowroot (Maranta arundinacea), Cocoa Butter (Theobroma Cacao), Peppermint (Mentha Piperita), & Love.

                            Weleda Rose Deodorant Spray

• Alcohol, Water (Aqua), Fragrance (Parfum)*,Limonene*, Linalool*, Citronellol*, Benzyl Alcohol1*,Benzyl Benzoate2*, Benzyl Salicylate3*, Geraniol*, Citral4*,Eugenol5*, Farnesol6*, Rosa Moschata (Rosehip) Leaf Extract, Rosa Damascena (Rose) Extract, Glycerin(saponofied non-GMO vegetable oil),Ammonium Glycyrrhizate(licorice root).
• 1- Benzyl Alcohol is a naturally occurring component of Ylang-Ylang
• 2- Benzyl Benzoate is a naturally occurring component of  Jasmine
• 3- Benzyl Salicylate is a naturally occurring component of essential oils
• 4-  Citral is a naturally occurring component of Lemon oil (naturally found in peel) & Bergamot
• 5-  Eugenol is a naturally occurring component of  Clove
• 6- Farnesol is a naturally occurring component of Neroli
• * from natural essential oils
• Makeup: 
• bronzer: cacao powder 
• lip & cheek color: beet juice (red), raspberry (magenta), beet + turmeric (peach)
• lip plumper: cinnamon oil
• eyes: turmeric (gold), cacao (brown), greens powder/chlorella (green), pureed dried blueberries (purple)
• eyeliner:  cacao + blueberries (black) on a Qtip
• mascara: 100% Pure Fruit-Pigmented Mascara
• Camellia Sinensis Leaf Extract (Organic Green Tea), Tocopherol (Vitamin E), Cera Alba (Honey Beeswax), Rubus Fruticosus Fruit Extract (Blackberry Extract), Ribes Nigrum Fruit Extract (Blackcurrant Extract), Rubus Idaeus Fruit Extract (Raspberry Extract), Hydrolyzed Oat Protein (Oat Protein), Hydrolyzed Wheat Protein (Wheat Protein), Pantothenic Acid (Pro-vitamin B5), Fucus Vesiculosus Extract (Seaweed Powder), Coconut Stearic Acid (Coconut Acid), Mica, Theobroma Cacao Seed Butter (Cocoa Butter), Pearl Powder, Oryza Sativa Germ Powder (Rice Powder), Theobroma Cacao Extract (Cocoa Powder), Coffea Arabica Seed Extract (Powdered Coffee Beans), Mel (Lavender Honey), Origanum Vulgare Leaf Extract (Oregano Extract), Thymus Vulgaris Flower/Leaf Extract (Thyme Extract), Rosmarinus Officinalis Leaf Extract (Rosemary Extract), Lavandula Angustifolia Flower/Leaf/Stem Extract (Lavender Extract), Hydrastis Canadensis Extract (Goldenseal Extract)
• foundation: (only on a going-out/need basis) Fruit-Pigmented Foundation Powder by 100%Pure
• Oryza Sativa Germ Powder (Rice Powder), Pigmented Extracts of: Prunus Persica (Peach) Fruit, Prunusm Armeniaca (Apricot) Fruit, Theobroma Cacao (Cocoa Bean), Carica Papaya (Papaya) Fruit, Punica Granatum (Pomegranate), Vaccinium Macrocarpon (Cranberry) Fruit, Fragaria Vesca (Strawberry) Fruit, Rubus Idaeus (Raspberry) Fruit, Prunus Serotina (Wild Cherry) Fruit and Vitis Vinifera (Cabernet Grape) Fruit, Extracts of: Matricaria Chamomilla (Chamomile) Leaf, Calendula Officinalis (Calendula) Flower, Organic Camelia Sinensis (White Tea) Leaf1 and Vitis Vinifera (Grape) Fruit, Eucalyptus Globulus (Eucalyptus) Leaf Powder, Oils of: Linum Usitatissimum (Flax) Seed, Rosa Damascena (Rose) Flower, Punica Granatum (Pomegranate) Seed and Persea Gratissima (Avocado), Mica, Tocopherol (Vitamin E), Sodium Ascorbate (Vitamin C), Citral*, Eugenol*, Geraniol*, Citronellol*, Farnesol* and Linalool*

I think the hardest thing I'll have to give up in the near future is my Moroccanoil hair serum. It's the best stuff i've ever used on my hair to be completely honest and makes it so so soft. I'm actually debating whether or not it's worth it to, since it's only used on the bottom 1/3 of my hair....But once you read the ingredients, I'm sure you'll understand my indecision as to whether I want to sacrifice it. 

• Cyclopentasiloxane, Dimethicone, Cyclomethicone, Butylphenyl Methylpropional, Argania Spinoza Kernel Oil (Aragan Oil), Linseed Extract (Linum Usitatissimum), Fragrance (Supplement), D&C Yellow 11, D&C Red 17, Coumarin, Benzyl Benzoate, Alpha Isomethyl Ionone.
• Cyclopentasiloxane - a binding agent for silicone oils
• Dimethicone - Derived from silica (a naturally occurring component of sand and quartz); emollient, water repellent, adds shine to skin and hair.
• Cyclomethicone - a silicone oil used in hair and skin care products to impart shine and/or silkiness
• Butylphenyl Methylpropional - a synthetic fragrance compound
• The 5th ingredient is Argan Oil then some linseed extract and more fragrances & dyes

What I plan on replacing it with is Josie Maran's 100% Pure Argan Oil, though it comes at an even steeper price. Let me know your thoughts! And feel free to add any of your own Raw Vegan or DIY beauty routines/tips!