A cookbook filled with recipes I have created since becoming a vegan in 2009 and transitioning to a mostly raw vegan in 2011. Nutrient-dense, satisfying and great for get-togethers. Great for vegetarians, vegans and meat-eaters alike! Try the cookie and brownie recipes: they're a sure crowd pleaser.
I have always loved to cook and became a semi-vegetarian in 2005. After many years of meat eating, I listened to my body and realized that my body was exhausted all the time and with frequent blood tests I was not getting the nutrition I need. With high blood pressure and high cholesterol running in the family, I wasn't about to become part of that statistic. Early 2009 I took a Food and Nutrition class at my local community college and learned the ins and outs of what the body needs for proper functioning. We did a section on cholesterol and fats and did a check on our HDL and LDL cholesterol. I was about 20 points away from being in the high part of it. At 23 years old in 2009, I began to think hard. Do I want high cholesterol, heart disease or high blood pressure? I took the challenge. After covering vegetarianism, I learned the health benefits of it and how it can reverse heart disease, diabetes, high blood pressure and cholesterol levels. That is when I made the change to becoming vegan. A Vegan diet contains no cholesterol, and after many years of being lactose intolerant and egg intolerant, that was the last straw.