Yesterday, during rehearsal, as I struggled to open the door to go outside (after the director warned us that it does get stuck), one of my fellow actors LOL’ed at me and the fact that I couldn’t open it. Clearly, he may not know me as well as many of you do. I am, in fact, a bit of a klutz. He said, “Did you even eat anything today?” Again, the fact that I am generally food motivated on a good day is something he has yet to learn about me.
He then went on to explain that was one of the reasons that he stopped eating raw vegan. Because he wasn’t “strong enough.” There is an overwhelmingly large majority of people out there who still believe that strength comes from the flesh of animals and the hormone and antibiotic laced pus-juice that also comes from animals. Hey, we all just wanna live, right man? You do you.
But in case you are scared of becoming vegan or want to know more about it, I suggest two sources. Rich Roll, an ultra endurance athlete, and Rawfully Kristina, both of whom eat in different vegan ways. I delve a bit into both worlds. For example, this morning I had veggie hashbrowns cooked in coconut oil with a side of multi grain bread with raw honey. For lunch I made about a cup of rice and sauteed it with some veggies and a homemade peanut soy sauce. Yum!
I am not weak. I am not anemic. In fact, most people don’t even REALIZE that anemia has more to do with a lack of fiber in the diet than it does with “animal protein.”
Anyway, the summertime is the perfect time to eat “lighter,” but still pack a punch with your meals with high-fiber, high-water, high-nutrient and high-flavor foods. As an actor, I find that eating at least one raw meal a day, especially when I am on the run, keeps my energy up infinitely higher than slamming several cups of coffee.
So, today, I thought I would share with you my latest obsession. Vegan Nice Cream.
Last year I won a 16 cup Cuisinart from William-Sonoma. Which was awesome. But lately I have been whipping up some bad ass vegan nice cream in it more than anything else really.
Vegan Peach Nice Cream:
1 1/2 frozen bananas
1 ripe and juicy peach
1/2 cup coconut or probiotic water
1 teaspoon vanilla extract
1 tablespoon cacao nibs
I think it goes without saying that all of the above ingredients should be organic!
So, take 1 frozen banana (I freeze mine in halves so they are easier to work with), throw it in the cuisinart, along with the vanilla extract. Add 1/4 cup of coconut or probiotic water. Blend. You may need to stop to push the chunks of banana down, but blend and blend and blend, for about a minute total.
When you open your food processor you will see something beautiful: A soft serve consistency of banana. This will be the base of the nice cream. Slide it into a bowl and set in the freezer.
Next, cut up your peach, the half frozen banana, the rest of the coconut water and blend and blend. It should take less time as it is not completely frozen. Next, pour it around the edges of the base of your nice cream.
You can then swirl it with a spoon in any way you desire! Top with cacao nibs!!
This is a light, easy, delicious, ZERO cholesterol, cruelty-free snack! You could also eat it for breakfast (as I have definitely done) for a great high-vibrational start to your day.
Hope this helps you think outside of the ice cream carton the next time you think of some summer treats.
PS – I also broke a plate yesterday. Has nothing to do with my diet. Just sayin’.