It's a rawvolution

So I finally made Matt Amsden's Rawvolution burgers after reading about the recipe on Carmella's site.

They came out super yummy. In the pic above they're served on romaine lettuce. I just had one on swiss chard spread with avocado mixed with lemon juice and pepper. 

I've noticed a trend in raw vegan recipes of using nuts and seeds in entrees and lots of nuts in desserts. This made me a little wary at first because I wondered if the fat content would be a problem, and I also worried that everything would taste...the same. But to be honest, the flavors betray the common ingredients thanks to the wonderful world of spices. Without spices, raw vegan food, in my opinion, would be super bland. Without a literal rainbow of flavors and colors, it would be bland to both tongue and eye. So, I now realize that it doesn't matter if you're using a handful of ingredients - as long as it tastes darn good and you're practicing the beautiful art of moderation, you'll feel (and look) like a million bucks.

Thus far, after a couple of months of raw veganism, I have noticed the following:

Regularity. I'm talking 4 to 5 times a day, people.

Energy. I have much more stamina now. I feel the exercise with every fiber of my being, unlike before, when I felt like I had to knock out a workout and get to the next thing on my to-do list.  Which brings me to my next discovery.

Savoring. I make my own food with my heart and it makes it taste even better. I savor every morsel. This is metaphorical in terms of my life. I savor my relationships. I pay attention to what people are saying instead of thinking of a response. 

Yup. Life is good.