Raw

Sunwarrior Raw Vegan Protein Powder, 1 kg size Giveaway, OR Sunwarrior Product of Choice! Vedged Out 12 Days of Christmas.

Earlier this year, my husband asked me to find a protein powder for him to help fuel his workouts. I wanted a vegan protein powder with a clean profile so I did my research and decided that Sunwarrior would be the best product for his needs. I loved that it’s vegan and raw! After buying the Chocolate Protein Powder at Whole Foods, I went online to see if I could get a better price on the Sunwarrior site. Imagine my surprise when I discovered on the site that my friend raw vegan friend Denley Fowlke (that story here) is the Co-Founder of Sunwarrior. Now I knew that my husband was using a product I could trust, one with integrity and without any gimmicks.I’ve since reconnected with Denley and his son Ernie who also works at Sunwarrior. I share recipes with them for their news portion of their site and I’ve tried most of the products Sunwarrior makes now. I love them all! All of the ingredient labels are clean. My family absolutely loves the raw vegan vitamins and minerals. I take the liquid Vitamin Mineral Rush and the Ormus Supergreens powder daily. My husband takes the Raw Vegan Vitamins for Him. We use the Immune Shield often to treat and ward off illnesses/viruses and more.

Sunwarrior is generously offering one of my readers a container of their 1 kilo sized Raw Vegan Protein Powder. You get to choose the formula and the flavor profile! To see which protein powders are available, click here. But wait there’s more! If you aren’t interested in the protein powder (or you all ready have some), Sunwarrior will let you choose ANY product in their lineup!

Enter the giveaway! And in the meantime, check out all the amazing products Sunwarrior offers and get something special for yourself or for your favorite vegan here!

For a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Tuesday December 17th! I will notify the winner by email on Wednesday the 18th of December. GO!!

a Rafflecopter giveaway

A few months ago I did an interview with Denley about why it may be important to use supplements, even if you have a good diet. To learn more about their products keep reading:

SM: What’s different about the foods we eat now, versus foods grown in this country 50 years ago?

DF: What we eat now isn’t really food anymore. It’s fake, invented food-like products that weren’t even an option 50 years ago. We take real food and then strip it of nutrients, pump it full of chemical preservatives, overcook it, and package it in toxic plastics.

SM: What’s happening to the soil in this country?

DF: Our soils are being systematically depleted. Factory farming reuses the same areas over and over again using fertilizers that rely only on a couple key minerals, but ignore the variety of trace minerals we need. Pesticides then kill the beneficial microbes in soil that help plants absorb many minerals, if there are even any minerals present.

SM: What about transportation, shelf time and storage life of plant foods? Do they lose nutrient value during this process?

DF: Obviously they do. The fresher picked and eaten the better, always, while still loaded with vitamins, minerals, and phytonutrients. Some fruits and vegetables continue to ripen after they are picked, but they aren’t being fed any longer. Farmers’ markets, local produce, and your own garden are the best places to get plant foods.

SM: Should people who are eating a whole foods, plant based diet worry about supplementation?

DF: I used to believe that we didn’t need any supplementation. This has changed over the years as I’ve watched our food become less nutritious, even the fresh plants I enjoy. Supplements have their place, but they do not substitute for a poor diet. Diet is number one. You can’t supplement your way to good health while ignoring everything else you eat. Supplements just fill in the gaps and help a good diet be even better.

SM: Are there certain vitamins and minerals that can’t be assimilated through food?

DF: Food based vitamins and minerals are the best kind. They have been combined with organics and other nutrients that make them more absorbable and usable. It’s the ones added to food that are a problem. These synthetics are harder for us to use, and sometimes the body plain rejects them. Processed foods are another problem as the vitamins and minerals have been removed or destroyed.

SM: What if they’re eating an all or mostly organic diet?

DF: Organic is always better for avoiding toxins, but you aren’t guaranteed that the nutrition will be any better as organic soil has been depleted as well. Your own digestive fires are also an important part of getting the most out of your food.

SM: Why is B-12 difficult to get from plant sources?

DF: Plants don’t contain B12. Neither do animal products really. B12 only comes from bacteria. It just so happens that the bacterial contamination that provides B12 is more common with meat and animal products than plants, but plants often have this B vitamin on them where they contact soil. Unwashed greens provide a decent amount of this essential vitamin.

SM: Vitamin D deficiency is a huge problem across people who consume all sorts of diets, are we not getting enough time in the sun?

DF: Definitely not, for most of us. We live indoors so much in this modern world, and people have begun to fear the sun. We cover up and use sunscreen too much. Protection is important if we plan on spending a good deal of time in the sun, but for short bursts all this fear is unnecessary and actually harmful. We only need about 20 minutes in full sunlight every other day to get all the vitamin D we require.

SM: What’s different about Sunwarrior’s vitamins versus other vitamin and mineral formulations on the market?

DF: Our vitamins are all-natural, raw, plant-based, from whole foods, and 100% free of any synthetics. Most companies out there, even the ones that claim to be natural or plant-based, contain synthetic vitamins. Synthetics are not the forms we find in nature that our bodies recognize. Sunwarrior vitamins are real food, full of vitamins and minerals. They also contain enzymes, probiotics, vegan D3, and adaptogenic herbs that decrease stress and prolong life.

SM: Where do you source your vitamin ingredients from?

DF: Whole-food superfoods. We use herbs, fruits, and grasses that are rich in nutrients for all our vitamin sources.

SM: What’s the difference between the women’s and the men’s formula?

DF: The women’s vitamins contain more iron and certain adaptogens, like muira puama, that help regulate female hormones and improve energy. The men’s vitamins contains adaptogens like maca and eleuthero that boost libido and vitality.

SM: Can your vitamins be given to children?

DF: Our liquid vitamin servings can halved and diluted for children.

SM: What products do you recommend for people who have compromised immune systems (like mine, Ulcerative Colitis and the drugs I took for years to control it have essentially destroyed my immune function)?

DF: Any of our products really. They are all natural, raw, and easy on the system. Those with compromised immune systems need the organic forms of nutrients that their bodies are craving and missing. Our vitamins, Immune Shield, and Liquid Light would be especially helpful to nourish cells and rebuild immunity.

SM: Tell me more about your Ormus Supergreens?

DF: Our greens are grown in pristine, volcanic soil. They are juiced, dried raw, and powdered with some of their original fiber. They are living food, alkalizing, rich in natural organic minerals, full of probiotics, and they taste amazing with the refreshing peppermint.

SM: Why did Sunwarrior feel the need to develop a raw vegan protein powder?

DF: That really all stems from my partner, Nick Stern. His background as an amazing bodybuilder and athlete left him feeling toxic and in pain from all the animal protein. He wanted to use and offer the world something better, a protein that wasn’t so acidic, toxic, allergenic, or steeped with compounds that mimic hormones. We worked together to come up with plant-based proteins that offer all the essential amino acids an athlete needs without all the downsides of the other products out there.

SM: What’s the difference between the original Classic Protein and the Warrior Blend?

DF: Both of them are great proteins with complete and balanced amino acid profiles and both are hypoallergenic. There are some differences in taste and texture, but the main difference is the protein sources. Classic Protein comes from whole-grain brown rice, and Warrior Blend is a mix of pea protein, hempseed protein, and cranberry protein. Warrior Blend also has medium chain triglycerides from coconut oil in it to increase energy and stamina during workouts while decreasing inflammation and speeding recovery after.

SM: What prominent vegan athletes use and promote your products (I’ve heard Scott Jurek, I’m sure there’s many more)?

DF: We have vegan, vegetarian, and even omnivore athletes using and promoting our products since they are perfect for anyone and any lifestyle and we’re happy to convert anyone toward a more plant-centric diet. I couldn’t possibly name them all, but we work with Derek Tresize, Tim McComsey, Marzia Prince, Nathane Jackson, Leigh Hickombottom, Jake Shields, and many, many more.

Day 1: Free Vegan Lifestyle Magazine. Day 2: Free Case of Butler Soy Curls. Day 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger Bag.

Vedged Out’s Vegan Thanksgiving Menu

Appetizers

Kick Ace Extra Sharp Raw Vegan Cheddar Cheese Ball, served with raw flax crackers and assorted vegetables.

Vedged Out’s Macadamia Nut Brie En Croute

Salad

Alexander’s Rainbow Salad with Kale and Orange Red Pepper Dressing from In Vegetables We Trust

photo used with permission

Bread

Vegan Monologue’s Buttery Pan Rolls

You can also use whole grain white whole wheat flour in this recipe!

Amanda’s Whole Grain Cranberry Walnut Sourdough Bread

(this is what we slathered the Brie En Croute all over! They were made for each other!)

Drinks

Lemon Seltzer Water

Cranberry Fizzy: equal parts cranberry juice and ginger ale

Mains and Sides

In Pursuit of More’s Cashew Loaf (just make it, and you’ll want it as the centerpiece at every holiday!

Dad’s Wild Rice, Cranberry and Pine Nut Stuffing

Dad’s Pine Nut and Glazed Onion Mashed Potatoes

Vedged Out’s Sauteed Green Beans, Red Onions and Radishes

2 lbs fresh green beans, washed and trimmed
2 T. extra virgin olive oil
2 red onions, thinly sliced
2 bunches radishes, washed, greens removed and quartered
½ C. Toasted Slivered Almonds
salt and pepper to taste

In a large saute pan heat the olive oil until glistening over medium heat. Add green beans, radishes and red onions. Saute until vegetables are crisp tender, about 5-10 minutes. Season with salt and peper and sprinkle with the slivered almonds.

Maple Cranberry Sauce

Roasted Sweet Potatoes, lightly glazed with pure maple syrup and unrefined coconut oil

Desserts

An Unrefined Vegan’s Apple Pie

photos used with permission

Razzleberry Pie

Gabby’s No Bake Pumpkin Mousse Cake

An Unrefined Vegan’s Hazelnut Pumpkin Cheesecake w/ Chocolate-Hazelnut Topping

Vegan Coconut Whipped Cream

Healthy Happy Life’s 4 Ingredient Vegan Pumpkin Pie

and Vegan Ice Cream

Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball. Virtual Vegan Potluck Edition.

Ah, the Holiday Cheese Ball. When you’re standing around snacking on it at a family gathering, you feel like you’ve got the most coveted spot in the kitchen. If you take this to a real live potluck, you’d better guard it fiercely so it doesn’t simply disappear while your back is turned, leaving you cheeseless and forlorn.

no turkeys were harmed in the making of this post

Thankfully, this is a virtual potluck, so nobody can hork this from me. Though, I have to admit to scrambling at the last minute to put this post together since the last cheese ball I made disappeared in the middle of the night last week. Apparently, I’m not the only one in this house who is obsessed with it. Luckily, the recipe is ridiculously simple with only about 10 minutes of hands on time.

You can serve the cheese ball with any of your favorite raw vegetables, we even put sliced honey crisp apples on our tray, the combination of the sweet crisp apples and the piquant cheese was amazing.

The cheese ball is also incredibly good with crackers, raw or otherwise.

Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball

Ingredients:

1 1/2 cups raw cashew pieces, soaked in purified water overnight
2 packed tablespoons dry pack sun-dried tomatoes, snipped into small pieces with kitchen scissors then soaked in the purified water with the cashews. Note: if your sun-dried tomatoes look brownish, so will your cheese ball. Use fresh, bright red sun-dried tomatoes for best results.
1/4 cup nutritional yeast
1 tablespoon dry sherry (optional)
1 heaped tablespoon mellow white miso (use chickpea miso if you are sensitive to soy)
1 tablespoon raw apple cider vinegar
1 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon dry ground mustard powder
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric
dash cayenne
1/2 cup organic unrefined coconut oil, warmed to room temperature (liquid)

Method:

Pour the soaking water off the cashews and sun-dried tomatoes and then rinse them with fresh purified water. Drain well.

Place the soaked cashews, sun-dried tomatoes, nutritional yeast, dry sherry, miso, apple cider vinegar, sea salt, onion powder, mustard powder, smoked paprika, turmeric, cayenne, and coconut oil in a food processor or high-speed blender and pulse until the mixture starts to form a paste, scraping down the sides as necessary.

Blend or process until the mixture is completely smooth, scraping down the sides occasionally. If your food processor or blender is struggling to blend the mixture, add purified water, 1 tablespoon at a time to help it to keep turning over, using no more than 3 tablespoons of water. This process takes up to 10 minutes in a food processor and a few minutes in a high-speed blender.

Scrape the soft cheese into a container that holds at least 2 cups. Cover and refrigerate for 4-6 hours or until the cheese is quite firm. Scrape the cheese out of the container and place onto a clean surface. With your hands, form the cheese into one large ball or two or more smaller balls.

See notes below for topping/variation ideas.

Notes: The organic unrefined coconut oil does leave a slight coconut flavor in the finished product. If you prefer, you can use refined coconut oil for no coconut aftertaste.

The cheese ball can be served as is or rolled in any variety of chopped nuts and or herbs. I used sliced almonds, but walnut pieces or pecan pieces with some fresh minced parsley, thyme or sage would be amazing.

The cheese ball gets softer as it reaches room temperature, so it’s best if it’s kept chilled until immediately before use.

Kittee at Cake Maker to the Stars created a super rad cultured version of this cheeseball here.

If you are in a hurry to get this cheese ball on the table, Angela Liddon at Oh She Glows made an adapted version of my cheese ball (only available in her e-book). In her very similar version, she places the cheese mixture in a parchment lined baking dish and freezes it for 30 minutes before rolling it into a ball. I’ve tried this and it works very well.

A word about coconut oil: I have had many readers ask if this cheese ball can be made without the coconut oil. You are welcome to try it, but I DO NOT recommend it. The oil adds a beautiful melty mouth-feel to the cheese ball, helps it to firm up and makes it taste ultra-delicious. This was never intended to be a low calorie or fat free food, indeed the cashews alone are very high in fat. This cheese ball was created especially for Holiday or other special occasions and it is to be treated as a special occasion food. I have had readers reduce the oil by half with favorable results and you are welcome to try the same if you are concerned about the fat content, but this will still be a very rich and high fat food. If you are strictly opposed to oil for whatever reason, you could try using coconut butter instead of the oil, but I haven’t tested that in my kitchen. For those allergic to coconut oil, you could try palm oil instead, but there are concerns about whether or not this is a sustainable product, so please do your research first.

To start at the beginning of the potluck, click here:

If you run into any broken links along the way, (some bloggers show up a little late to the party) here’s a list of the bloggers in the potluck to help you get back on track. Pretty cool to see over 150 bloggers from all around the world flaunting their vegan awesome! Use the buttons below to Go Back to visit the lovely Holcomb Hollow. Go Forward to see what Sensual Appeal brought to the party.

Cheese ball reviews: Thanksgiving Joy, Holy Cheeseballs, My Favorite Vegan Cheeses, Vegan Party Appetizers, LalaRaw, What I ate for Thanksgiving.

Adaptations: Smoked Jalapeno Cheeseball, Vegan Buffalo Cheddar Cheese with Coconut Bacon, Party Hearty Cheeseball.

Featured Articles: One Green Planet, Sunwarrior, Veg Kitchen, Key Ingredient, Chic Vegan, Buzz Feed, Vegan Lifestyle Magazine.

Raw Vegan Mango Frozen Yogurt

Mangoes are probably the favorite fruit of everyone in my household. So, hot summertime weather plus too many overripe mangoes turned into a very happy event for all of us.

Raw Vegan Mango Frozen Yogurt

1 cup raw cashews (covered and soaked with water for 4-6 hours if you don’t have a power blender)
1 cup filtered water
1 scoop of Sunwarrior’s Raw Vegan Warrior Blend Protien Powder (Natural or Vanilla) optional, makes for a thicker, richer cashew yogurt.
1 teaspoon mellow white miso
1/2 teaspoon vegan probiotic powder, or vegan yogurt culture.
3 big, ripe mangoes, peeled and diced
1/4 cup raw agave

Method: Blend the cashews, water, raw agave, Sunwarrior protein powder and miso until completely smooth and creamy. Pulse in the vegan probiotic powder/yogurt culture. Scrape all into a clean glass container, cover and then let culture in a warm place for 4-24 hours depending on how tart you want your frozen yogurt, a longer culture time equals a more tart yogurt. (Mixture may separate during culturing, just leave it alone). When the yogurt is cultured, you’re ready to make frozen yogurt! Add cashew yogurt and two of the diced mangoes to your blender. Blend til mangoes are completely smooth and incorporated. Stir or pulse in the third mango, so that the frozen yogurt will have some whole pieces of mango.

Pour into prepared ice cream maker and let churn for 25-30 minutes. If you don’t have an ice cream maker, you can try this method.

You can eat it now, like soft serve but it’s much better when you freeze it for 2 hours til it’s nice and solid.

This recipe is also featured on Sunwarrior News.

Celebrating 100 Posts!

It’s a good day all around, this post marks my 100th post since I started this blog in September 2012. I’m feeling all kinds of love and support! Thanks to all of you. Today I got twitter follows from Forks Over Knives, Dr. McDougall and a Hospital!?! I also got featured on the brand new site, Choose Veg. Feeling happy and blessed. Here’s a look back at 99 posts, in no particular order.

Healthied Up Oatmeal Chocolate Chip Cookie Bars: https://vedgedout.com/2012/10/05/healthied-up-oatmeal-chocolate-chip-cookie-bars/

Quinoa Tabbouleh: https://vedgedout.com/2012/09/25/simplest-quinoa-tabbouleh-salad/

Insane Chocolate Layer Cake: https://vedgedout.com/2012/09/21/insane-chocolate-layer-cake/

Vedged Out Lasagna: https://vedgedout.com/2012/09/19/a-very-vedged-out-lasagna/

African Peanut Stew: https://vedgedout.com/2012/09/17/the-ultimate-ratbag/

Happiness in a Cookie Bite: https://vedgedout.com/2012/09/17/the-ultimate-ratbag/

20 Reasons Why Going Vegan Sucks: https://vedgedout.com/2012/09/11/20reasonswhygoingvegansucks/

Super Soft and Snappy Ginger Cookies: https://vedgedout.com/2012/09/27/woohoo-mofo-plus-extra-snappy-and-soft-ginger-cookies/

The Bear 100, Curtis: https://vedgedout.com/2012/09/28/the-bear-100-curtis-823/

Black Bean Veggie Burger: https://vedgedout.com/2012/10/01/black-bean-veggie-burger-with-guac-on-a-pretzel-bun/

Pretzel Rolls: https://vedgedout.com/2012/10/02/whole-grain-pretzel-buns-or-rolls/

Somer & Erika

Forks over Knives publishes my testimonial: https://vedgedout.com/2012/10/02/holy-freaking-crap/

Vegan French Toast: https://vedgedout.com/2012/10/09/vegan-french-toast/

Dad’s Cowboy Beans: https://vedgedout.com/2012/10/08/dads-cowboy-beans/

Sriracha and Olive Salsa Fresca: https://vedgedout.com/2012/10/12/sriracha-and-olive-salsa-fresca/

Forks Over Knives Cookbook: http://www.amazon.com/Forks-Over-Knives-Cookbook-Plant-Based/dp/1615190619/ref=sr_1_1?ie=UTF8&qid=1368043207&sr=8-1&keywords=forks+over+knives

Plum Tart with Apricot Crumble: https://vedgedout.com/2012/10/16/layered-plum-tart-with-apricot-crumble/

Vegan BBQ Sandwich: https://vedgedout.com/2012/10/17/vegan-bbq-sandwich/

Smoked Coconut Gouda: https://vedgedout.com/2012/10/22/smoked-coconut-gouda/

Pomona’s Pectin, vegan cheese’s best friend : http://www.pomonapectin.com/

George Monroy!

Vedged Out Calzone: https://vedgedout.com/2012/10/23/vedged-out-calzone-and-a-welcome-party-for-george-monroy/

Cozy Roasted Butternut Soup: https://vedgedout.com/?s=cozy+roasted+butternut+soup

Not Beef Stew: https://vedgedout.com/2012/10/10/not-beef-stew/

Vegan Monte Cristo Sandwich: https://vedgedout.com/2012/10/28/vegan-monte-cristo-sandwich-vegan-mofo-iron-chef-challenge/

Vegan Aebleskivers: https://vedgedout.com/2012/10/29/vegan-aebleskivers/

Macadamia Nut Brie En Croute: https://vedgedout.com/2012/10/31/virtual-vegan-potluck-spooky-vegan-macadamia-nut-brie-en-croute/

Virtual Vegan Potluck Baby: http://virtualveganpotluck.com/

Double Dark Chocolate Coconut Pecan Cookies: https://vedgedout.com/2012/11/09/double-dark-chocolate-coconut-pecan-cookies/

Buttery Vegan Pan Rolls: https://vedgedout.com/2012/11/14/butterypanrolls/

Moroccan Lentil Soup: https://vedgedout.com/2012/12/03/moroccan-lentil-soup/

Happy Herbivore test session: https://vedgedout.com/?s=happy+herbivore

Oil Free Banana Muffins: https://vedgedout.com/2012/12/07/oil-free-banana-muffins/

Mini Vegan “Meat” Loaves: https://vedgedout.com/2012/12/10/mini-meat-loaves/

Vegan Dog? https://vedgedout.com/2012/12/18/v-dog-review-and-sample-giveaway/

V-Dog! http://v-dog.com/

Truck Stop Jo Jo Potatoes & Vegan Ranch Dressing: https://vedgedout.com/2012/12/14/truck-stop-jo-jo-potatoes-with-vegan-ranch-dressing/

Mom’s 9 grain granola: https://vedgedout.com/2012/12/21/moms-9-grain-granola/

Creamy Satay Soup with Tasty Baked Tofu: https://vedgedout.com/2012/12/30/creamy-satay-soup-with-tasty-baked-tofu/

Toasted Sesame Tahini: https://vedgedout.com/2013/01/02/toasted-sesame-tahini-pictorial/

Green Smoothie Challenge: https://vedgedout.com/green-smoothie-challenge-2/

Traditional Green Smoothie: https://vedgedout.com/2013/01/07/vedged-out-2013-green-smoothie-challenge-day-1/

Green Julius: https://vedgedout.com/2013/01/08/vedged-out-2013-green-smoothie-challenge-day-2/

Razzleberry Lemonade Green Smoothie: https://vedgedout.com/2013/01/07/vedged-out-2013-green-smoothie-challenge-day-1/

60 minutes of torture!

Apple Pie Green Smoothie: https://vedgedout.com/2013/01/10/vedged-out-2013-green-smoothie-challenge-day-4/

Cauliflower or Parsnip Tabbouleh: https://vedgedout.com/2013/01/10/vedged-out-2013-green-smoothie-challenge-day-4/

Cheesy Smoky Spicy Black Bean Soup: https://vedgedout.com/2013/01/10/vedged-out-2013-green-smoothie-challenge-day-4/

Veggie Stir Fry: https://vedgedout.com/2013/01/11/vedged-out-green-smoothie-challenge-day-5/

Endless Winter

Vegan Hot and Sour Soup: https://vedgedout.com/2013/01/12/vedged-out-green-smoothie-day-6/

Abe’s Hearty Lentil Soup: https://vedgedout.com/2013/01/13/vedged-out-2013-green-smoothie-challenge-day-7/

Vegan Laksa: https://vedgedout.com/2013/01/31/vegan-laksa/

Vegan Pani Po’ Po: https://vedgedout.com/2013/01/29/vegan-pani-po-po/

Creamy White Bean Potato and Kale Soup: https://vedgedout.com/2013/02/22/creamy-white-bean-potato-and-kale-soup-with-vegan-sausage/

Vegan Stock Powder: https://vedgedout.com/2013/02/19/vegan-stock-powder/

Vegan Peanut Butter Cup, made with Annie’s Chocolate: https://vedgedout.com/2013/02/15/blogging-and-friendship/

Pepita Oatmeal Raisin Cookie Bars: https://vedgedout.com/2013/02/13/pepita-oatmeal-raisin-cookie-bars/

Chocolate Ginger Ice Cream: https://vedgedout.com/2013/02/04/chocolate-ginger-ice-cream/

Annie’s Miso Soup: https://vedgedout.com/2013/02/15/blogging-and-friendship/

Frugal’s Apple, Walnut and Black Treacle Cake: https://vedgedout.com/2013/02/27/featuring-frugal/

Chow Down Film Review: https://vedgedout.com/2013/03/04/chow-down/

Vegan Cream of Mushroom Soup: https://vedgedout.com/2013/03/06/vegan-cream-of-mushroom-soup/

Vegan Cheez-It’s: https://vedgedout.com/2013/03/08/vegan-cheez-it-crackers/

Foxy Moxy Debut: https://vedgedout.com/2013/03/11/individual-vegan-margherita-pizzas-with-homemade-fresh-moxarella-cheese/

Sesame Orange Seitan: https://vedgedout.com/2013/03/14/meaty-cravings/

Almond and Pistachio Ice Cream: https://vedgedout.com/2013/03/16/vegan-almond-and-pistachio-ice-cream/

Celebrating with Morgan: https://vedgedout.com/2013/03/19/death-by-double-dark-chocolate-killer-fudge-pie/

Death by Double Dark Chocolate Killer Fudge Pie: https://vedgedout.com/2013/03/19/death-by-double-dark-chocolate-killer-fudge-pie/

Kittee’s Vegan Pudla: https://vedgedout.com/2013/03/21/vegan-pudla-omelet-thingy/

Scott Jurek’s eat and Run Review: https://vedgedout.com/2013/04/17/scott-jureks-eat-run-review-and-giveaway/

Sunwarrior’s Liquid Vitamin Mineral Rush Review: https://vedgedout.com/2013/03/29/sun-warrior-liquid-vitamin-mineral-rush-review-and-five-bottle-giveaway/

Doterra Love: https://vedgedout.com/2013/04/30/doterra-essential-oil-giveaway-lemon-lavender-and-peppermint-intro-gift-set/

Vegan Cherry Garcia: https://vedgedout.com/2013/04/01/vegan-cherry-garcia/

Heart Healthy Pizza’s Spanakopizza: https://vedgedout.com/2013/04/03/heart-healthy-pizza-review-recipes-interview-giveaway/

Heart Healthy Pizza’s Mad Cowboy Pizza:https://vedgedout.com/2013/04/05/heart-healthy-pizza-review-recipes-interview-giveaway-part-2/

Frosted Minty Stawberry Lemonade: https://vedgedout.com/2013/04/11/frosty-strawberry-lemonade-with-mint-and-a-virtual-vegan-potluck-crash-course/

Vegan Caprese Grilled Cheese Sandwich:https://vedgedout.com/2013/04/12/caprese-vegan-grilled-cheese-sandwiches-with-vegan-tomato-basil-bisque/

Tomato Basil Bisque: https://vedgedout.com/2013/04/12/caprese-vegan-grilled-cheese-sandwiches-with-vegan-tomato-basil-bisque/

Juice Feast + Ultra Green Juice Recipe: https://vedgedout.com/2013/04/22/juice-feast-basics-ultra-juice-recipe/

Savory Spicy 8 Juice: https://vedgedout.com/2013/04/24/savory-spicy-8-juice/

Curried Brown Rice and Ultimate Lentil Salads: https://vedgedout.com/2013/05/02/myfootisadesert/

My Foot is a Desert MFA exhibition: https://vedgedout.com/2013/05/02/myfootisadesert/

Fluffiest Maple Buttermilk Pancakes: https://vedgedout.com/2013/05/06/fluffiest-maple-buttermilk-pancakes/

Food Bloggers against Hunger: Simplest Chickpea Salad: https://vedgedout.com/2013/04/08/food-bloggers-against-hunger-simplest-chickpea-salad/

Somer Goes Raw for 30 days: https://vedgedout.com/2013/03/27/somer-goes-raw-month-of-giveaways/

Frugal’s Hasselback Potatoes: https://vedgedout.com/2013/02/27/featuring-frugal/

Frugal’s Roasted Sweet Potato and Parsnip Soup: https://vedgedout.com/2013/02/27/featuring-frugal/

Frugal’s Mushroom Orzotto: https://vedgedout.com/2013/02/27/featuring-frugal/

Brookie Grasshopper Squares: https://vedgedout.com/2012/11/27/keepin-it-kind-holiday-cookie-exchange-brookie-grasshopper-squares/

Quinoa Minestrone: https://vedgedout.com/2012/11/26/breaking-a-fast-quinoa-minestrone/

Vegan Thanksgiving: https://vedgedout.com/2012/11/19/vedged-out-thanksgiving-menu/

Dad’s Holiday Stuffing: https://vedgedout.com/2012/11/19/vedged-out-thanksgiving-menu/

Vegan MOFO! http://www.veganmofo.com/

Smoky Vegan Split Pea Soup: https://vedgedout.com/2012/10/04/smoky-vegan-split-pea-soup/

Cashew Horchata: https://vedgedout.com/2013/04/19/raw-vegan-lite-cashew-horchata/

Pepita Maple Butter Dressing with Carrot Ribbon Salad: https://vedgedout.com/2013/02/25/pepita-maple-butter-salad-dressing-with-carrot-ribbon-salad/

VaPOOrize: https://vedgedout.com/2012/12/05/vapoorize/

Tofu Feta: https://vedgedout.com/2013/01/08/vedged-out-2013-green-smoothie-challenge-day-2/

Tropical Colada Green Smoothie: https://vedgedout.com/2013/01/09/vedged-out-2013-green-smoothie-challenge-day-3/

Pepperjack Cashew Cheese: https://vedgedout.com/2012/10/23/updated-pepper-jack-cashew-cheez/

Frosty Strawberry Lemonade with Mint: https://vedgedout.com/2013/04/11/frosty-strawberry-lemonade-with-mint-and-a-virtual-vegan-potluck-crash-course/

Sun Warrior’s Brand New RAW VEGAN Liquid Vitamin Mineral Rush Review and FIVE BOTTLE Giveaway

Denley Fowlke was the first raw vegan I ever met. I worked two doors down from him in a Real Estate office 15 years ago. He was (and is) a radiant picture of health. Lean, tanned, perfect teeth and glowing complexion (although, we’re both a bit older now). At the time I was baffled that anyone could eat a diet consisting of raw plants, sprouted grains, nuts and seeds, ALL THE TIME. I was intrigued and he inspired my first real juice fast. I even went out and bought what was then one of the top of the line juicers (a Champion, which I still own and it still works, um, like a Champion). A year later, I had moved into a different city and because of Denley’s influence, I attempted to go raw. At the time I was fairly young, and to be honest, didn’t really get entirely what a raw vegan was, the only resource I had was this totally awesome book. To my credit I lasted a full six months on a raw vegan diet. I have to admit that after a period of time, everything started to taste like grass and I couldn’t handle it any more. So I went back to my sad Standard American Diet.

As you all know, I went fully vegan at the beginning of 2012 and I’m doing a month of mostly raw for April. This time around, I’ve got a better arsenal of rawtopia up my sleeve, plus all the tricks and tools of the trade that all the cool kids have (Blendtec, Cuisinart Food Processor, Dehydrator, etc.)

Fast forward to last month, my husband decided he wanted to start using a protein powder to fuel his workouts. I did my research and decided that Sunwarrior would be the best product for his needs. I loved that it’s vegan and raw! After buying the Chocolate Protein Powder at Whole Foods, I went online to see if I could get a better price on the Sunwarrior site. Imagine my surprise when I discovered on the site that Denley Fowlke is the Co-Founder of Sunwarrior. Now I knew that my husband was using a product I could trust, one with integrity and without any gimmicks. Well, I’ve since reconnected with Denley and Sunwarrior invited me to be one of the first to test our their BRAND NEW product, the Liquid Vitamin Mineral Rush. It’s Raw, Vegan and Organic!

I love this product! One thing we vegans always worry about is whether or not we’re getting our correct vitamin profile, I mean, plants give us nearly everything we need, but those B-12 and D vitamins can be a little elusive.

Denley Fowlke, Co-Founder Sunwarrior. Still eating a High Raw Diet

Here’s what Sunwarrior has to say about their product:

“Vitamin Mineral Rush contains no synthetics, chemicals, fillers, soy, or gluten, unlike many other multivitamins. Sunwarrior is one of the first companies to use no synthetic vitamins or minerals at all in their vitamin products.

Vitamins and minerals are crucial for good health and fitness and yet even the most health conscious people are forced to take chemical laden pills full of synthesized vitamins. We’re very happy to provide them a better option.”

Better option indeed! I’ve been using the product for two weeks now. The first thing that I love about it is that it’s a liquid, so it’s instantly absorbed by the body. There’s no worrying about whether or not it’s going to break down within your system and provide you with everything you need, (read here about some vitamins being eliminated from the system….whole). The liquid is pleasant tasting on its own, but you can also mix it with juice, water or into a smoothie. I love that you get an instant energy boost when taking the supplement as well. This product totally meets my needs!

Now, here’s the cool bit. Sunwarrior has been incredibly generous and is giving away FIVE bottles of the Liquid Vitamin Mineral Rush to FIVE of my readers.

Click on the link below to enter the Giveaway! Sorry, only open only to entrants in the USA. You must also follow this blog by email or RSS feed to qualify. You have 7 days to enter! Winners will be announced on my blog on Monday April 8th. GO!

a Rafflecopter giveaway

Somer Goes Raw – Month of Giveaways

So it’s no secret that it’s been a very long hard winter for me. I’ve had every cold and flu. I fell on black ice, damaged a major muscle that doesn’t want to recover, I can’t even run! 😦 So when I was offered a chance to do a 30 day mostly raw challenge from Sun Warrior I jumped on it. Raw food offers more nutrient content then cooked food and can facilitate healing. Even though my autoimmune disease is in remission and I feel like I eat a very clean, high-ish sorta raw diet, my system was totally ready for a reboot.

I simply think being on immune suppressant drugs for Ulcerative Colitis for so many years really damaged my body. I’ll be featuring some raw posts of my own this month, but since I’m in uncharted territory and following recipes from the 30 day Challenge I’ll be bringing you some fun giveaways and maybe even a guest post or two! Stay tuned for these exciting giveaways….

I love this book! If you live in the Salt Lake City area, I’ll even get you details of how you can meet up with the infamous Scott Jurek in April! Hero Worship!