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.
Product review: Rawmio raw chocolate truffle cake! »
When I first got into raw foods in college, I was shocked by the amount of raw desserts that are mostly made of nuts and oil. I’ve got nothing against nuts and oil, especially when they’re high quality—it’s just a very different food experience than, say, fluffy vegan cake or a flaky crusted pie. I think a lot of folks experimenting with raw foodism get excited about raw desserts but end up not loving them due to their overwhelming density.
When Alex Malinsky, mastermind of Rawmio, told me he was coming out with a raw chocolate truffle cake, I was skeptical. Would it be way too dense? Would it go bad after only a few days? Would it have that funky aftertaste so many raw desserts have due to bad flavor combining? Most importantly, how could a raw cake be safely transported through the mail?
Turns out all my worries were completely unfounded—Rawmio Chocolate Truffle Cake is downright epic. It succeeds where so many other raw desserts, especially cakes, fail, because it doesn’t try to defy its nature. It doesn’t pretend to be a cooked vegan cake—it goes straight for the truffle-lover jugular. It is rich and fudgy, and uses only certified organic, vegan, raw, and gluten-free ingredients including stone-ground cacao, coconut flakes, cashews, and low-glycemic coconut crystals. It is rich in antioxidants and nutrients while being completely unprocessed, and—best of all—it lasts six months, even unrefrigerated! Talk about convenient!
You can buy a Rawmio cake and serve it on many occasions, or just eat it by yourself! I plan to share, but I could see a raw food lover or couple savoring this for a looong time. That makes it a superb deal, and would satisfy any raw chocolate cravings, for sure.
How does it taste? The crust (coconut flakes, almonds, currants, cacao) is like a Crunch Bar, super crispy and sweet. The topping, or “filling” (coconut flakes, coconut sugar, cashews, cacao, sea salt) is essentially a raw chocolate bar, and I have started using some of the shavings atop smoothies. I really love this cake, and I think those who love raw chocolate or want to give raw desserts another shot should definitely consider giving this a go! Order online at Raw Guru.
Happy Almost New Year: it’s the Vegansaurus best meals of 2012! »
You didn’t think we’d let 2013 come at us without a best of list, did you? OF COURSE NOT. So for your reading pleasure, we came up with our very favorite meals of 2012. Let’s do this!
Jenny (that’s me!): My new favorite restaurant of all time is Pura Vida in Las Vegas. I ate so many wonderful meals this year, but Pura Vida topped them all. Chef Mayra is a culinary mastermind—her dishes are vibrantly colorful and packed with so much flavor! Almost every day I think about the breakfast burrito I had about eight months ago, and I cannot wait to to get back to Vegas to hit her up again! I’ve actually planned my entire wedding in Vegas (sans groom) (for now) solely based on Chef Mayra catering the elegant debauchery that will no doubt ensue.
Latin’tude breakfast burrito, I love you!
Megan: ”For me, it was the year of chickpea flour—and more specifically, the Tuscan chickpea frittata. Oh boy did we have some good times this year! I made them every which way from Sunday. So easy and so yummy! And totes versatile. It’s the best!”
Man, that was a lot of fun, when Megan was making all those frittatas! I can’t believe I never tried one myself, but I suppose that will have to be what 2013 is for!
Vegan, gluten-free frittata; so many delicious combinations!
Laura: ”The VegNews all-cheese holiday party, catered by Miyoko Schinner was, in a word, mind blowing! Cheese, cheese, and more cheese!! Giant cheese-stuffed ravioli was maybe the best thing I’ve ever eaten in my life (SORRY ABOUT THE PHOTO, I’m too pretty to be good at anything!) and fried croquettes on amazing salad, and so much more. Vegan meringue, too! Holy mother!
"Vegan cheese, you’ve come a long way since your days of gross inedibility! Buy Miyoko’s book IMMEDIATELY!”
Hot dang, that VegNews staff knows how to get down!
Vegan cheese, you HAVE come a long way!
Meave: Of course, sometimes it is impossible to pick just one, so our Meave gives the lowdown on her top five! First, comes Isa’s Maple Pecan Pie, because what holiday is complete without this delectable dessert? (Follow Meave on Instagram to see how her beautiful pie turned out—I was blown away at its loveliness!)
Maple pecan pie, before meeting the oven!
Next up we have a filling and colorful veg bowl, to which Meave explains, “Angela Liddon, salad genius, made so many of my lunches better with her legume and veg bowls, but my favorite was her Lightened Up Protein Power Goddess Bowl. Meave is quite the salad dressing connoisseur (“I’m picky”), so if this made the list, you know it’s got to be good! Of course we can’t leave out the brunch at Donut Farm, which includes Meave’s personal faves — the winter hash, double-dipped donuts, banana fritters and potato works!
Winter hash forever! Or at least until spring!
Sarah: Keeping up with her title, Sarah dishes out some raw opinions, telling us her favorite dish of 2012 was “Cafe Gratitude’s I Am Whole bowl. Always”. I bet she’s missing that over on the East Coast! Hope you got your fill on your recent L.A. adventure, Sarah!
Sarah’s version of said bowl, via her personal blog queerveganfood.com.
Andrew: “I’m going to have to go with our recent Mexican vegan Christmas dinner menu—homemade refried beans, Spanish rice, homemade mole with tofu, three kinds of homemade tamales (soyrizo, mushroom and mole, and green chile and cheese); margarita pizza with soyrizo (definitely NOT homemade); and horchata made from scratch, which was used for Mexican White Russians. This fed seven of us at dinner and then everyone got some to take home. And we’ve had leftovers for one meal a day since.” I did manage to get myself invited to this magnificent dinner, but alas, Long Beach was just too far away!
Check out this magnificent plate, made complete with a Tecate, of course!
That’s enough about us and our favorites—now it’s your turn to rave about your absolute faves from 2012, so the rest of us can enjoy them in 2013! Happy New Year everybody!
Product review: Raw chocolate-covered mulberries kick Raisinets’s ass! »
I’m always on the lookout for weird and crazy raw food, so when the Raw Chocolate Co. posted a glorious picture of chocolate covered Brussels sprouts on their Facebook, I was like OH DANG, this is my perfect food!
Sadly, it was a hoax, used to promote what they actually offer: raw cacao-coated mulberries.
After corresponding with an employee about why Brussels sprouts really should be doused in chocolate, she sent me their raw chocolate mulberries and they are seriously no joke. While they’re not candy derived from a brassica, which was my momentary life’s wish come true (and maybe still is a little bit), they are completely delicious and unique.
Here’s why: Think of your first experience with chocolate-covered dried fruit. If you didn’t grow up in Berkeley under the roof of hippie parents who raised you on public demonstrations and farmers’ market samples, your first experience with this dual-natured candy was likely in the form of Raisinets scarfed alongside your friends in the back of a movie theater. Raisinets are shitty and unethical and not at all vegan, but most of us learned to expect that chocolate-coated dried fruit would be chock-full of fillers and sickly sweet; the hard chocolate shell had tons of sugar, the raisins were sweet by themselves.
Now that you’re a grown-up and frequently dip into the bulk bins of organic chocolate-covered raisins at the Valencia Whole Foods or Rainbow, you’ve come to expect less child slavery and animal cruelty in the same hard shell/dried fruit format—it’s just how these things go.
Maybe it’s because Raw Chocolate and Co. is a British company, or maybe they’re true revolutionaries on all fronts—whatever the reason, their chocolate-covered mulberries defy any chocolate-covered fruit industry standards of which I’m aware. The mulberries are sprinkled with the cacao coating in a way that manages to preserve the integrity of the shape and texture of the mulberries, rather than masking their identity with uniform hard chocolate shells. The mulberries’ cacao coating is just the right amount of sweet (using really delicious unrefined sweetener coco palm sugar!) and isn’t a hard shell that takes a second to dissolve into its components but rather a melt-in-your mouth delicate glaze that gently gives way to the superior quality dried mulberries within.
The package also includes all kinds of helpful math about what’s in them: 44 percent mulberries, 56 percent chocolate. 74 percent cacao overall, raw cacao solids, cacao mass, coco palm sugar, cacao butter, cacao powder, and all fair trade—yay!
I highly recommend trying these raw vegan chocolate-covered mulberries. They come in the most adorable tin ever and would make perfect gifts for that special raw foodie or candy gourmand in your life. And stay tuned for my in-development recipe for raw chocolate covered-Brussels sprouts!
Ethical Vegan Makeup To Make Your Girlfriend Look Even More Gorgeous »
UPDATE! It appears the mascara reviewed is NOT vegan. The eyeshadow is. Purely Posh has a good marking system, we just got confused! Forgive us.
Are you looking for ethical, organic, eco-friendly, gluten-free, completely vegan makeup? I know Urban Decay says they’ll stay ethical (I am glad to hear it and really hope that’s true!) but if you’re looking for a huge variety of vegan makeup products that fit the above description, Purely Posh offers lots and lots of options at really affordable prices!
Purely Posh sent me free samples of two products: Mineral Lights Eyeshadow in color Shangri La and Mineral LashLuxe Mascara in color Onyx. The amazing beauty/model/vegan health and juice coach Courtney Pool radiated with her Purely Posh makeup-bedazzled eyes. Look at those blues pop, ow ow! I don’t really wear makeup but I definitely know sexy vegan gorgeous when I see it! Mmm hmm!
According to founder and owner Jen Gamez, Purely Posh was created to bring awareness to the dangers of chemicals in beauty care products. Our skin is a fast-track to toxic exposure as it absorbs pretty much everything. According to their website, “On average each woman applies 12 different products to her skin each day, totaling about 500 different chemicals.” Wow. Jen says she just wants her customers to feel at peace that they are applying safe and ethically sourced products to their bodies. That sounds and looks pretty radical to me! Get Purely Posh online.
OMG: Ellen Degeneres Admits She’s An Egg Eater »
As I wrote on my personal blog today five minutes after I found out, Ellen Degeneres casually revealed during a recent segment on The Ellen Show that she’s no longer vegan. In an interview with Grey’s Anatomy actress-come-backyard chicken wrangler Ellen Pompeo, Ellen Degeneres said:
We have neighbors who have chickens, and we get our eggs from those chickens because they’re happy.
Eating eggs from chickens that are “happy” is common among the elite Eco-conscious set in Hollywood and beyond. The belief goes a little something like this: Happy chickens = happy eggs = we can all eat eggs and no longer be vegan but still be ethical eaters, because, hey, the chickens are happy, right?!
Because many of us vegans follow “all the news that’s fit to print” and therefore know that all the eggs are shit to eat, we can all now recall a recent New York Times article that showed backyard chicken farming is downright dangerous for humans, especially in certain cities. You can also read our Vegansaurus post about the study showing eating backyard eggs is like swallowing little lead-filled bombs.
I’m admittedly hella disappointed my queer vegan mentor has gone eggy, but Ellen’s admission could be a great springboard for the vegan movement to have a real debate about this weird backyard egg fad. As a vegan movement, we need to address this issue. I suggest doing tons of studies and throwing mad science at the debate by exposing more of the health and environmental dangers of eating backyard eggs, not to mention the big potential for mistreatment of chickens when they stop producing eggs. While I commend actresses and performers for wishing to care for chickens and treat them humanely, I wonder what will happen to these chickens when they stop laying eggs, or if they find lead in the eggs? I have a hard time thinking that every Hollywood eco-conscious person will suddenly want pet chickens once they stop producing; Will they then justify turning them into “happy” humane chicken meat? It’s a slippery slope.
What are your thoughts?
Label me delicious: Bites of Bliss superfood treats rule! »
As a high raw queer vegan, I think about labels a lot, how they’re helpful and also kind of complicated. Labeling a product vegan is a bold visibility move, and I like that. I’ve seen entire Facebook photo albums devoted to highlighting explicitly vegan products. It’s actually really validating, like, WE BUILT THAT, but less offensive because we’re talking about the vegan movement and not political tomfoolery. I do worry that overtly vegan labels might scare people away from trying vegan things for the first time. If all apples had huge VEGAN stickers on them, do you think everyone would still buy them? No, they’d protest until McDonald’s finally took the stickers off, uniformly chopped the apples, coated them in chemicals, and made them into a “pie” or something.
As the Vegansaurus raw correspondent, I get the privilege of seeing a lot of products’ labeling, and that has me thinking—doth the label maketh the product? The short answer is no, but when it comes to labeling raw vegan products, I’m convinced certain labels really do help make the sale, aka trip to my tummy. Alerting consumers that your product is raw, vegan, gluten-free, soy-free, agave-free, dairy-free, and contains no GMOs is pretty much required if you want to party with the elite raw vegan foods crowd.
If the above description sounds absolutely incredible to you, then you’re in luck: I just tried Bites of Bliss, and they’re really delicious! I tried the goji berry, carob almond butter (you know there’s a chocolate-free label they wanted to slap on but were too scared of the raw chocoholics seeking vengeance. Best to downplay that particular feature!), and my absolute favorite, pineapple coconut with chia seeds. I haven’t had a piña colada since the early ’00s, but holy tropical fruit, this is truly delicious! It tastes creamy and it’s just the right ratio of pineapple to coconut.
The ingredients are delightfully simple: raw dates, raw walnuts, raw pineapple, unsweetened coconut, coconut nectar (yeah, EFF agave, that higher-glycemic sweetener!), raw chia seeds, and coconut oil—all organic, of course, and the taste is HELLA TROPICAL! I can almost feel the ocean tide and hear someone offering me bathing-suit-optional snorkel lessons. This product is a winner! Get it online and in select Bay Area health food stores.
Do you care about what’s on the label of your raw/vegan products? For research purposes it’d be rad hear about it in the comments!
[images via Bites of Bliss]
Live Superfoods Are Luxury In Your Blender »
I love raw vegan smoothies so much! I tend to drink them at least once a day, for breakfast and/or after my weight lifting class (I’m trying to get super jacked on plants! Wish me luck!) Since I tend to drink the same few smoothie ingredient combinations on the reg, it’s important for me to stop—hold up—and try new flavors and ingredients.
Live Superfoods sent me samples of their organic raw maca powder, organic raw cacao powder, and organic raw coconut palm sugar to try. Though I’m used to adding maca and cacao powder in raw vegan drinks and desserts, Live Superfoods’ versions of these were truly spectacular. I feel like I’ve been adding boxed wine to my smoothies all my life and suddenly someone reached out of the sky and handed me a bottle of Chteau Haut Brion Pessac-Lognan 1982. I’m not sure that high class wine would taste great with chia seeds, but you get the point—these are very classy ingredients!
I’d never used low-glycemic coconut palm sugar before in a smoothie, and I am happy to report that it’s a wonderful add-in! Coconut palm sugar has a different maple-y flavor than stevia, my usual go-to sweetener, and nicely complements berries and other frozen fruits. The Live Superfoods cacao powder was bold and slightly fruity, and the maca was rich and malty. I have to say, this mint-infused smoothie combination is my new favorite, and is destined to be my new go-to in the morning!
Coconut Chocolate Maca Mint Smoothie (serves 1-2)
1 tsp Live Superfoods Organic raw coconut palm sugar
2 tsp raw cacao powder
1 tsp maca powder
1 cup strawberries
1/2 tbs chia seeds
1-2 tsp fresh mint leaves
Strawberries and/or vegan granola
Fresh ‘N Lean: Yummy organic vegan meals delivered to your door! Plus, 20 percent off for Vegansaurs! »
First, a big whopping disclaimer: I am affiliated with Fresh ‘N Lean. It didn’t start out that way—I was just an unsuspecting lover of their maple-sweet homemade granola, gluten-free vegan lasagna, hearty chickpea Asian salads and savory lentil soup.
Then they asked me to write for their blog in exchange for an ongoing weekly supply of their incredibly delicious plant-source only food—how could I say no to that offer, right? [Ed. note: how can I be down?!]
Months later, I’m still one of Fresh ‘N Lean’s biggest fans. And since it’s vegan and delicious, I thought the Vegansaurus audience would be interested. The concept behind Fresh ‘N Lean meals is that lots of people who want to eat healthfully are just too damn busy. Blame it on the Capitalist Man, or maybe your crazy travel schedule as a hydroponic saleswoman, but most of us really can benefit from someone else doing the cooking, at least once in a while. Though the Bay Area is super great in terms of options for the vegan on the go, it can get expensive. Fresh ‘N Lean is priced to be cheaper than healthful vegan takeout, so it’s pretty cost-effective to sign up to get a few meals a week from them (or a whole week, if that’s your thing!).
Fresh ‘N Lean is totally vegan. The food tastes good, but doesn’t have tons of added salt, sugar, or anything like that„ so it works really well for people with preventable diet-related lifestyle diseases. I worked at a raw vegan retreat center where many guests were into the idea of eating vegan food, but once they got home were like, “What the what do I eat?” This is a cool option because while it’s not all raw, it is all fresh and good for our heart-attack-recovery celebrity friends (Hi, Rosie!) and neighbors.
Besides being yummy, Fresh ‘N Lean meals are gluten-free, corn-free, non-GMO, organic, and, like I said, vegan. My favorite dishes include the chia porridge breakfast, signature green bean salad, gluten-free vegan mac’n cheese, and all of the quinoa vegetable medleys. If you’re trying to get friends and family members into healthy vegan food, this might be a great gift. My brother, already vegan, owns a film studio, and I gifted him a weekly plan to help him feed himself when he’s so busy on set.
Fresh ‘N Lean is based in L.A. and ships nationwide.
SPECIAL DEAL for Vegansaurus readers: Use the code “vegansaurus” to get 20 percent off your order!
[Photos via Fresh ‘N Lean]
Product review: Sacha Vida’s nutty-tasting, omega-3-packed, delicious sacha inchi oil! »
Sacha Vida sacha inchi oil, made from sacha inchi seeds grown in peru and bottled in the Napa Valley, tastes like a cross between hemp, flax, and peanut oil. Like hemp and flax, this oil cannot withstand heat and therefore must be used exclusively in raw dishes. Obviously that’s fine with me, because I just love raw food!
The health benefits linked to sacha inchi seeds are impressive: ideal ratios of omega-3 and omega-6 fatty acids, vitamin A, vitamin E, cardiovascular health, improved skin health. Apparently the oil causes less gas than some others, and has way more omega-3s than soy, olive, sunflower, or flax oils. It is the most unsaturated vegetable oil on the planet, according to the Sacha Vida website. It contains natural antioxidants. As oils go, this one has a pretty ideal nutrition profile for vegans of all stripes!
Sacha Vida Sacha Inchi oil is obviously super-healthy, but how does it taste? To find out, I used a free sample of sacha inchi oil sent to me by Sacha Vida, and employed it in this recipe I created:
Kale Pomegranate Sacha Inchi Salad
Serves 1 to 2
1 bunch kale
1/4 cup pomegranate seeds
1/2 cup chopped red bell pepper
1/2 cup chopped beets
1/4 cup raisins or goji berries (optional)
1 Tbsp. Sacha Vida oil
1 pinch black pepper
1 to 2 Tbsp. lemon juice
1 tsp. Apple Cider Vinegar
1 tsp. miso (I used chickpea miso)
1 tsp. coconut aminos, tamari, or Braggs
1 pinch kelp flakes (optional)
Mix all dressing ingredients and massage into salad ingredients. Let sit in the fridge for 30 minutes or more before serving in order to give it time to marinate!
The oil tastes delicious. The peanuty flavor is heightened by earthen notes that satisfy the palate. Mixed with greens, it feels silky on the tongue, and has a slight lingering mouth-feel that is sweet and savory at the same time. I feel like I just drank golden nectar, something the Greeks would have loved to have imported from Peru to consume after the cheaper oil was all used up for wrestling.