90 Days of Organic Raw Vegan-ness: week 6

Goodlifer: 90 Days of Organic Raw Vegan-ness: week 6

We had finally arrived at week six, and it was time to pick up our first CSA box of delicious organic goodness. Cameron and I arrived a bit early to make sure we had everything in order. Pay pal receipt—check, camera—check, cloth shopping bags—check, we were ready. Our pick-up location turned out to be a church, and the angelic girls behind the rationing table seemed very appropriate for this environment. Each of them were very appreciative that we had decided to join their farm, and super enthusiastic when presenting the week’s goods to us. At first glance, I was a bit discouraged because the box seemed rather small for two people. To top it off, there were items in there we had never even considered including in our diet. How in the world were we going to incorporate these into our recipes?

Our csa pickup location, a quaint little church.

Our csa pickup location, a quaint little church.

Collecting our greens from the CSA rationing table.

Collecting our greens from the CSA rationing table.

You know that saying, “When life gives you lemons make lemonade.” Well, when the CSA gave us potatoes we made dehydrated curry potato chips. We were breaking out of our Raw Food/Real World shell, forced to seek out new recipes, and even make some of our own. And boy did we ever! During food prep we stopped to make ourselves a nice kale salad with Mosasaur Mojitos (see recipe below) to wash it down. These proved to be quite refreshing on a warm San Diego day. Even more so because we decided to go further with our trash reduction by cutting up and freezing our lemon and lime wedges to make ice cubes (of course after first taking the zest from them.) When we got back in the kitchen we experimented with a second creation, Pterodactyl Salad (soon to be posted I’m sure).

Freezing our lemons and lime slices after juicing provides excellent flavored ice cubes in all sorts of drinks.

Freezing our lemons and lime slices after juicing provides excellent flavored ice cubes in all sorts of drinks.

The food was excellent this week. New flavors galore were breaking us free from our safe zone, while still keeping us on track with our 80/20 rule of organic raw vegan. Although, the week was mentally difficult for both Cameron and I. In fact, I cheated. Yeah… I was exhausted, and the week just too long; my judgement skewed off track as I ingested liquor at an Easter Extravaganza. Completely guilt-ridden by not sticking to the three items we agreed to cheat with, I sheepishly told Cameron about my mishap. He was, of course, not happy and I felt like crap, literally. Drinking on a vegan stomach is harsh. One glass and you are gone.

The next morning began with discussion and apologies all around. Although we both also agreed something was missing in our diet. The entire week we, Cameron in particular, felt unable to properly problem solve. On top of that, whenever we would get up fast we felt light-headed and woozy. This was totally not kosher. We did some research and our conclusion was simple — add more proteins. Where we would get them from is the dilemma to be solved in week seven.

Until then, try our first dinosaur-inspired recipe, definitely a spring time favorite!


Mosasaur Mojitos
1 big hand full of Mint Leaves
3/4 cup Lemon & Lime Juice
1/2 cup Agave Nectar
3-4 cups Rejuvalac

Crush the mint leaves to your satisfactory and add into the bottom of two tumblers.

In a separate container add 3/4 cup of lemon and/or lime juice. Dump in your 1/2 cup Agave Nectar. Finally mix in your 3-4 cups Rejuvalac. Shake these up for a good thirty seconds. Pour your Mosasaur into the two tumblers and you are ready for one hella good spring time drink.

If you are feeling really frisky try cutting up your lemon and lime skins and freeze them for a few hours. These make great ice cubes. If you don’t want to keep it virgin feel free to add in some White Rum as well.

About author
Lukas was different from the start. Born a bit jaundiced, he spent a few days in an incubator and attributes this to his longing for warm climates and curling up at night in a toasty bed. After spending the first 22 years of his life in South Florida he took a job opportunity on the west coast where he soon realized his passion for protesting, self awareness and good deed doing. Currently he is experimenting with an organic raw vegan food diet and diminishing his waste impact to 20% that of an average person.
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