First week of Eat to Live

So this week I’ve been sort of following Dr Fuhrman’s Eat to Live program. I say sort of because I can never strictly follow any diet, especially one that requires a different dressing for every salad and a three course dinner! That said, I drafted up my own guidelines, roughly following the daily menu suggestions made by Dr Fuhrman.

So for breakfast I’ll either have a large serve of fruit or I’ll make up one of my smoothies. I’m pretty boring with my smoothies and generally they contain a banana, a stick of celery plus it’s leaves, few handfuls of spinach, cinnamon, vanilla paste, a Medjool date and a cup or more of water. This satisfies me quite nicely and I notice when I have these green smoothies regularly, I feel better and have more energy!

For lunch I’ll generally have a massive salad with beans and a dressing. However, I had a few leftover gluten-free wraps I wanted to get rid of, so I created a bastardised version of Dr Fuhrman’s Portobello & Red Pepper Pita. I didn’t want to make up a large tahini dressing to go with it, so I made a bean paste of sorts and it turned out really nice. I’ll add my version below for you to try.

Portobello Mushroom & Bean Wrap (serves 1)

1 large Portobello mushroom, stalk removed
40g drained Always Fresh Fire Roasted Pepper Strips or 1 large marinated red capsicum
1-2 handfuls of baby spinach
1/4 cup of drained chickpeas
1-2 tsp nutritional yeast
1 tsp reduced sodium tamari
Juice from half a lemon
1 gluten-free wrap

Pre=heat your oven to about 180°C. Place mushroom on tray with baking paper, face down. Pop in the oven and let roast for about 15-20 minutes or until tender. Take out, cool and slice thickly.

While the mushroom cooks, mash your chickpeas in a bowl with a fork. Add nutritional yeast, tamari and lemon juice until you get a nice consistency.

Microwave your wrap for about 20 seconds. This will make it more flexible and gluten-free wraps break and tear very easily. Spread all of the bean mix over the lower portion of the wrap. Add the mushrooms, the capsicum strips and the spinach. Roll up tightly and enjoy!

Hope some of you give the bean mix a go. I’ve added it to all my wraps this week!

For dinner I’m trying to stick to the main courses suggested and adding extra vegetables. I tend to eat two courses now, a soup or salad for started and then the main dish or salad (if I had soup for starters). There’s a great recipe for Golden Austrian Cauliflower Soup. It served 4 so I halved the quantities. It still made 3 massive serves! Here I had it with some butternut pumpkin that I rubbed with cumin and roasted.

I’m trying to stick to the four portions of fruit minimum so I will often snack on a mango or peaches later.

So that’s it. I’m losing weight and exercising. I was running up to 20km on my long runs last year, so I’d like to get back to that. Currently 5km is my limit so I need to start upping the stakes!

Hope this inspires you to give Eat to Live a try! I’m loving it so far!

Stay awesome x


Kale Salad with Raw Vinaigrette

I am one of the many who love kale. I only discovered it about a year ago when I kept reading recipes for massaged kale salads and decided to give it a go. It was awesome!

Only problem is, I live in a smallish town and the local Coles doesn’t tend to stock kale. The grocer’s used to until one day it suddenly dissapeared. I kept asking for it and they kept telling me it was unavailable. Being the normal indulged modern foodie, I was unused to not being able to get whatever produce I wanted 12 months of the year. Seasons? Meh! This is 2012!

So you can imagine my thrill when I stumbled across bunch after bunch of organic curly kale at the local market. I bought 2 bunches right there and have been adding it to all my cooking since! Last night was tempah scramble with lots of kale (I’ll add that recipe eventually) and today is was a huge kale salad.

I started off stripping the kale of it’s stems and ripping it into bite sized pieces as I went. I washes and spun it dry, then massaged it with a little salt until it wilted right down. Then I added some tomato, red capsicum, fat-free sundried tomatoes, avocado, cucumber and about 1/4 cup of chickpeas. It looked quite pretty!

Then I massaged in my Raw Vinaigrette and added a little chopped red onion. I had a huge bowl full of it and it’s left me feeling really satisfied.

I hope you’ll give kale salad a try if you haven’t already. It’s awesome!

Raw Vinaigrette (serves 6)

1/2 cup apple cider vinegar
2-3 tbs of coconut oil, melted
2 cloves of garlic
1 tbs tahini
2-3 tbs low-sodium tamari
2-3 tbs maple syrup

Place all the ingredients in a jar and shake them up!

I give you the options to adjust the vinaigrette with 2-3 tbs choices so you can make it saltier, sweeter etc. Normal olive oil can replace the coconut oil but the coconut oil does give it a beautiful flavour!

Stay awesome x

Scrambled Tofu & Eat to Live

It’s been a busy few weeks for me here, so apologies for not posting! I’ve been on night shift, which aways drains me and knocks me about due to lack of sleep and not really seeing my family because I’m asleep!

I increased my raw veggie intake during my week of night shift and made sure I had a nice big salad for ‘dinner’ every night. My dinner is just at 4 am or so! I also thought I’d try my hand at scrambled tofu for my ‘lunch’ before I left for work. I had a block of firm tofu in the fridge that needed to be used so it seemed a good option.

It turned out great! I didn’t follow much of a recipe. I just pressed and crumbled a full 375g block of tofu. Then I water sauteed some onion, garlic, mushrooms and diced tomato, added the tofu plus a little curry powder, garlic powder and tumeric. At the end I added a stack of spinach and cooked it until wilted. It made up 4 generous serves, so I was able to refridgerate the leftovers and have them for the following nights!

I served it with wholegrain toast and a little Toffutti Better than Cream Cheese.

A while back I mentioned in a post that I am inspired by Carrie from Carrie on Vegan. Boy has she been through a rough time recently but her posts are still so upbeat and full of wonderful foods and healthy ideas. If you haven’t read her blog before, I urge you to get to know her! She’s also just released a phone app that I downloaded yesterday and have already used twice!

Anyway, Carrie first sparked my interest in Dr Fuhrmann and his book ‘Eat to Live’. I finally got around to buying a copy and have spent the last few days reading it. I’m so glad I made the committment. I can’t wait to start this plan and am eagerly awaiting Wednesday (i.e. pay day!) so I can stock up and start his plan. Hubby will just eat whatever I give him but he does still eat meat so I’ll probably have to supplement his meals with some meat occasionally!

This book just makes so much sense and really speaks to the ‘hidden’ vegan that’s always been inside me. I’m looking forward to lowering my risk of heart disease and diabetes, which are problems that affected my father’s health. I’m also looking forward to eliminating my migraines, which have plagued me for years. One think that did make a lot of sense to me was the fact Dr Fuhrmann recommends you reach a lower weight than the national guidelines. I remember when I was at my thinnest and weighed about 67 kilos (my weight range for my height is 65 – 75), I still had a bit of a belly. But people would tell me I was too thin. According to Dr Fuhrmann, I should be looking at closer to 60 kilos. I don’t think I’ll ever go quite that low but I will change my goal weight. Instead of hitting 68kgs, I’m going to aim for 64 and then see how that feels.

I hope to document over the next few weeks how I go on the ‘Eat to Live’ program and document some of my meals. Please be patient with me because, as always, I work odd hours and study so my posting is likely to be irregular.

Have any of you guys read ‘Eat to Live’ or follow a similar lifestyle choice? I would love to hear your stories!

Stay awesome x

Organising myself and a Salad

Good afternoon! It’s a beautiful day here in South Australia today and I have spent most of it sitting out the back, enjoying the sunshine. I’ve been organising my personal recipe collection/book which I’ve been meaning to do for about six months now!

You see, I am one of those people who are guilty of collecting recipes on bits of notepaper, ripped out of magazines or whole pages scrawled out by me from my favourite vegan or raw blogs. This pile has been slowly growing and I’ve been finding it harder to locate recipes quickly because of the mass. So I’ve been on the hunt for a lined notebook with an elastic page holder and finally bought one about a month ago. So today was organisation day!

Flicking through the piles, I found a salad dressing I’d copied down from Carrie on Vegan, which I read on a regular basis! It was for her Creamy Hummus Dressing (or hommus, as I’ve always spelt it!) which I has scribbled down, but never made! As I had most the ingredients on hand and was craving a big salad for lunch, I whipped up a batch!

This is how I served it, with a baby cos lettuce, radishes, red capsicum, Lebanese cucumber, alfalfa sprouts, raw corn kernels and avocado:

And then I mixed it all up so it didn’t look quite so pretty:

It was so yummy and a nice, substantial lunch! I love hommus and often make my own in the Vitamix, so I really loved this dressing. Only change I made was I didn’t have any non-dairy milk, so I just added water in its place and it was still beautiful!

For those of you who haven’t tried raw corn kernels, try them! I actually thought they were inedible raw until I did Ani Phyo’s 15-Day Fat Blast which often included them in salads.

Another thing I love about Carrie’s site is that she is an advocate of the Dr Fuhrman’s Eat to Live Program, which I have been interested in for some time. I still haven’t got around to buying the book, but there is a great page done by Susan at FatFree Vegan (another site I haunt with scary regularity!).

Sorry for all the links. I’m thinking of starting another page with all the resources and recipe pages I have found inspirational in becoming a vegetarian/vegan. Would this interest anyone?

Anyway, enough rambling. Stay awesome x

Back with a vengence!

Hi all. I’ve been very AWOL for a few years, as you see! I actually thought I’d lost this blog or it had been deleted so was thrilled to find it still set up.

So…what have I been up to?

Well, I’ve veered in between vegetarian eating and omnivore eating in the last few years but am now firmly back in veggie land. I am a borderline vegan and eventually I hope to make the total crossover. I’ve been experimenting in raw food and running. I planned for a half marathon this year but due to injury a few months ago, I’ve had to shelve that plan til next week!

What are you all having for dinner tonight? I’m having my old standby which is a baked sweet potato with a bean and vegetable mix over the top. I seriously live off this stuff when I don’t have to cook for the hubby. The sweet potato gives me healthy, nutritious carbs for my running and the beans give me good protein. Tonight I mixed it up by adding some sliced beet leaves, since I used a bunch of beets in a recipe a few days ago (and I hate waste!).

I’ll add them to the mix at the end so they don’t stew down too much. The current mix looks like this:

Forgive me for not being much of a photographer! This mix makes 3 generous serves. You could probably split it four ways if you wanted! When the mix has reduced down, I’ll spoon it over a baked sweet potato, like so:

If you were curious to try this yourself, here is the recipe!

    Bean Based Potato Topping (Serves 2-3 – generously!)

    1 onion, sliced
    2 cloves of garlic, finely minced
    1 zucchini, diced
    2 stalks of celery, diced
    1/2 red capsicum, diced
    1 carrot, grated
    A few generous handfuls of greens (beet leaves, spinach or rocket)
    1/2 can of chickpeas or any other beans (for a heartier meal, add the whole can!)
    1 can of salt-free diced tomatoes
    1 can of salt-free tomato puree
    2-3 tsp of dried oregano

    * Heat a non-stick pan over a medium heat. Add onion and saute with a little water until soft. Add garlic and saute for about 1 more minute. Add zucchini, celery, capsicum, carrot, tomatoes, puree and a little water. Bring to the boil then reduce and simmer for about 20 minutes, adding a little water if the mix becomes too dry.

    * Add oregano and simmer for a further 5 – 10 minutes until sauce is thickened. Serve over a baked sweet potato and top with some nutritional yeast, if you like!


This can be changed up anyway you like, depending on your mood. Sometimes I add less veggies and add olives, capers and marinated artichoke hearts, which adds a lovely anti pasto flavour to it! If you don’t have tomato puree, just use passata or even a basic pasta sauce.

Stay awesome x

Vegetable Pasta Sauce

I had this for dinner last night. Makes up a large batch, about 6 serves. I usually have it over wholegrain fettucini with a little parmesan over the top and total it as 4 points.

Serves 6 | Points per serve – 0.5


1 onion, sliced
3 garlic cloves, finely chopped (or minced)
4-5 mushrooms, halved and sliced
1/2 red capsicum, diced
1/2 large eggplant, small diced
1 zucchini, small diced
1 carrot, small diced
100g fine diced pumpkin
2 cans chopped tomatoes
1/2 bottle of passata (tomato puree)
Generous sprinkle of Italian Herbs
Good shake of dried basil
2 tsp vegetable stock powder


Spray large non stick frying pan with cooking spray and heat on medium. Add onion and cook till it has a little colour. Add garlic and cook for about a minute.

Add mushrooms and capsicum and cook for a few minutes, then add remaining vegetables. Cook for 2-3 minutes.

Add both cans of chopped tomatoes and combine thoroughly with vegetables. Add passata, herbs & vegetable stock powder.

Cook on a low heat for approximately 45 minutes until sauce has reduced right down and is no longer ‘watery’.

Serve over pasta and top with parmesan.

Variation: When I have about 2 serves left over, I’ll add 1 can of drained and rinsed kidney beans and serve it like a casserole, with 100g of rice! Yum! Including the rice, it them works out to be about 4 points per serve.

Low Fat Tabbouleh

Serves 6 | Points per serve – 1

½ cup cracked wheat/burghul
½ red onion, finely chopped
1 large tomato, deseeded and finely chopped
1 bunch flat leaf parsley, coarsely chopped
juice of ½ lemon
1 tablespoon olive oil
salt and pepper

Combine all ingredients in a bowl and serve.