I visited the Los Angeles Wholesale Produce Market and shot a short video of what I got and spent, so I decided to share it here with you all in case you're not already following me on
YouTube (check it out for more!).
One of the most frequently asked questions I get in comments and emails is that regarding saving money or living on a budget as a high carb and/or high raw vegan. Good news! I have some very helpful information, especially to those of you who live in Los Angeles, or near it :) Check out this
blog post for FAQs, advice, examples, photos + more!
Date: October 2, 2015
Total: $76
This meal brings me back to the weekly spaghetti dinners I used to have with my family, every Wednesday night when I would return from school. What my mom used to serve was a veggie packed marinara, noodles and a super toasty homemade garlic bread for that added crunch to complement the dish.
I did my best to try and recreate that home-y feel but in a healthier, {raw} vegan way, and I think I nailed it. This dish is hearty, filling, and packed with more flavor than even I expected. You can, of course, serve this over cooked vegan noodles as well, but I decided to keep it all raw :) I use 
A quick and easy summer salad for you all to try out!
This is what a go-to dinner looks like for me, mixed fruit over a large bed of greens with a fruity dressing :) I do also at times eat a large serving of cooked veggies and rice, but summer has me craving something a bit more fresh!
I love making fresh juice, but the question that always comes up is what the heck do I do with the juice pulp? I have cooked the (vegetable) pulp into soups, added it into cookies and crackers, and (when lazy) simply composted the pulp, but I wanted to try and create something new!
As I had posted a few weeks ago, my cousin and I went on a juicing spree for her and her family during the week, and I ended up saving all of the pulp from the three juices we made. 
Anyone recognize this recipe from last year on my