Product Review: Sproutein, Epic Protein, and Sprout mixes turn smoothies into nutrition explosions! »
Confession: I think everything Alex Malinsky touches turns to gold. Known in the raw food world as the “raw guru,” Alex got into raw foods super young and has emerged and maintained his status as an A-list raw goods preparer and purveyor. Although Alex hobnobs with celebrities, he still takes time to let me know about his new products, and sends me free samples now and then. I’ve tried a bunch of his stuff over the years—Rawmio is sooo good—but I have to say that I think his new protein powders are the most delicious products of his I’ve ever tried!
I drink raw vegan smoothies almost every morning and I’m always on the lookout for newer and better protein powders and superfood add-ins. I’m not satisfied with enjoying the same smoothies every day, and I think variety is what keeps me coming back to the blender on the reg. Alex and his brother Mark’s Sprout Living’s new line of Sproutein and Epic protein powders and sprout mixes are really, really high quality stuff. They come in a variety of really mild-tasting yet nutritionally dense flavor varieties, including Vanilla Lucuma, Chocolate Maca, Original, and Sproutein.
Anything Alex puts his energy into has to be organic, raw, vegan, bioavailable (read: has usable protein and nutrients), fiber, ethically sourced, low glycemic, sprouted, etc. but these really go above and beyond. The Sproutein contains high quality sprouts that are easier to digest than full-grown greens and high in minerals and chlorophyl. Ingredients include such dreamy ingredients as: Freshly Freeze Dried Sprout Powders (sunflower, amaranth, millet, kale, quinoa, mung bean, alfalfa, chia, and golden pea), Hempseed Protein Powder, Goji Berry Powder, Maca Root Powder, Yacon Root Powder).
All of the powders contain healthful ingredients, but If you’re particularly interested in bombing yourself with hearty protein, the Sproutein blends have nine grams of protein per serving, and the Epic Protein blends (my favorite is the Vanilla Lucuma, with Chocolate Maca in close second!) contain 19 grams (!!) per serving.
My verdict is that these powers are very low glycemic and blend so nicely with my typical berry-banana smoothie combos that they’re a no-brainer addition to my breakfast—and maybe yours? I also tried and loved the Sprout Living Broccoli and Kale Sprouts Powder Mix in the smoothie too, because superfood smoothies can have all kinds of rad ingredients!
I’ve included a recipe for an absolutely delicious smoothie I made this morning, topped with millet puffs and some Rawmio Raw Chocolate Truffle Cake shavings. I added in Vanilla Lucuma Epic Protein and Broccoli and Kale mix. Amazing!!! And my colon is so happy. Enjoy!
Strawberry Banana Epic Protein-Sprout Mix Smoothie
2 cups frozen strawberries
1 1/2 frozen bananas
1 cup almond milk
1/2 cup water
2 heaping scoops Vanilla Lucuma Epic Protein
3/4 tsp. Broccoli and Kale sprout mix
5 small ice cubes
6-8 drops stevia (to taste)
Blend and enjoy with your favorite ingredient toppings.
Get Sproutein, Epic Protein, Sprout Mixes and all other Alex Malinsky-approved products online and in select health food stores nationwide.
Those adorable godless harpies at the hairpin had a vegan nog-off and we are flagellating* ourselves for not thinking of it first GODDAMMIT VEGANSAURUS! All we do is eat all the food and drink all the alcohol and WE FUCKING LOVE NOG!** There is no excuse for our behavior. NO EXCUSE!
I am disgusted with and by and for us.
While we’re flagellating* ourselves in the vegan fatty shame corner, please check out the nog-off; it looks like the nogs all faired pretty well, except for that shit made with tofu but no doy.
Added bonus! Our Jenny, a vegan chef of extreme talent, created a nog recipe just for you that’ll blow the socks off all those other bullshit nog recipes. And it goes like-uh this:
4 cups cashew cream
Some lucuma powder (raw foodists love this shit, it will give it a buttery taste)
Some cinnamon (teaspoon? experiment, get loose!)
Some nutmeg (teaspoon? experiment, get loose!)
1/4 cup agave nectar
HELLA RUM (get real loose!)
Blend all that up in a VitaMix (accept no substitutions!)
Please make and report back!
Guest interview: Krisanga Cowen of Vivapura! »
I have a history of awesome vegan roommates (see: Vegan Myths Debunked creators Jonathan and Ivory). My new roommate here in Patagonia, Ariz. is the awesome Krisanga Cowen. Krisanga (far right) took a break from grinding sprouted raw nut butters and making coconuts delicious to tell Vegansaurus readers about how much he loves promoting a health-conscious, plant-based lifestyle through Vivapura, the vegan superfoods company he co-owns here in Patagonia. Here’s the skinny on this fit and loving veg guy and his approach to incorporating superfoods in a plant-source diet! Hope you enjoy!
Vegansaurus: How did you get into veganism?
Krisanga Cowen: My best friend since kindergarten Todd got me into the Smiths. At 16, we dyed our hair blonde to look like Morrissey and kind of idolized him. In 1985 Smiths came out with “Meat is Murder.” That song opened our eyes to what actually goes on in this country and factory farming and how animals are mutilated. We went vegan overnight. Later, I read John Robbins’ Diet For a New America, and I actually went to vegan restaurants, which I’d never done before. I studied with yogini Kali Ray for seven years on and off, taking classes [and] workshops, [being] among other teachers, and really admired her way of eating plant-source-only, mostly live, all-organic foods for health and yoga.
How did your previous business, Cocopura, which sold only coconut products, become Vivapura, which sells an extensive line of superfoods?
I had one product in four different sizes: coconut oil. My quest for developing more products was moving to Patagonia in 2007, renting a 6,000-square-foot warehouse. I met Chris Whitcoe, and he and I were both master’s students. I had connections for superfoods. I had just built a commercial kitchen for coconut products and I started selling gogi berries and Incan berries and nori sheets and Monukka raisins, basically out the back door. I mainly sold to guests and people working at the Tree of Life Rejuvenation Center. That’s how Vivapura was born.
When did Vivapura officially take off?
We formed Vivapura in September 2008, and got into Whole Foods and other stores in 2010, in addition to our online and in-store sales. The idea behind Vivapura was to create raw vegan products that haven’t been seen or available on the marketplace—unique, hand-crafted products like coconut crème that’s stone-ground, our chaparrel coconut oil, our soaked and dehydrated nut butters…. Sourcing products that are heirloom varieties that are unique to different regions of the world. Styrian pumpkin seeds are only grown in Austria in that region, and heirloom variety of pumpkin seeds that are robust and GMO-free and high in zinc and protein and chlorophyll. Our products were designed to be eco-friendly, vegan, non-GMO, and delicious. We hope Vegansaurus readers will enjoy them!
Is most of the Vivapura team vegan or vegetarian?
We support local people and give them a voice inside our company…we open a space for people to transform. A lot of people become vegetarian or vegan after working with us; we accept the mainstreamers and teach them about gogi berries and how to eat vegan and feel great on superfoods. We expose people to ways not to need processed foods, in a healthy, supportive environment where your voice matters and is taken into account for decisions the company makes. That really impacts an individual. They shift, grow, expand and become more open and expressive. Naturally, that often leads to vegetarianism or veganism.
Guest recipes: maca magic desert dessert smoothies! »
While summer temperatures soar, it’s great to cool down with refreshing chilled smoothies for a hearty breakfast or brunch. Recently reunited with my culinary muse and partner extraordinaire Courtney Pool, I have been inspired to throw heaping tablespoons of maca into recipes. She doesn’t seem to mind, bless her raw vegan gorgeous heart.
Maca adds a caramel-malt flavor, which is well combined with ingredients like indulgent cacao, protein-rich hemp seeds, omega-3- and bulk-adding chia seeds, and alkalizing superfood powder Vitamineral Green. Experimenting with local, fruity accents like strawberries or other berries can add color and texture to round out your delicious, nutrient-dense meal.
Here are the two latest recipes I have created. Hope you like them as much as my muse and I have. To make, just put all ingredients in a blender and combine. Enjoy!
Sort of sounds like an Arnold b-movie, right? If Arnold had any sense, he’d be downing the cacaoinator instead of eating his words on national news.
4 Tbsp. Chia
1 Tbsp. Vitamineral Green
1 to 2 Tbsp. Cacao powder
1 to 2 Tbsp. Maca
1/2 cup Pumpkin seed milk
3 tsp. Hemp seeds
Lucuma (to taste)
Stevia (to taste)
Strawberry maca elixir
The secret is in the garnish! Chopped raw cacao paste or raw cacao nibs or bars, bee pollen, plus strawberries make this super-decadent. You can also garnish with mint, or any other type of berry or superfood.
This smoothie is best enjoyed with a friend or lover.
4 Tbsp. Chia
1 Tbsp. Cacao powder
1 Tbsp. Hemp seeds
1/4 cup Almond milk
1/4 cup Pumpkin seed milk
1 to 2 Tbsp. Maca
Stevia (to taste)
Lucuma (to taste)
Bee Pollen (garnish)
Chopped cacao paste or raw cacao bars