Raw Vitalize Recipes
If you follow me on Instagram, you saw that I went raw. I was inspired by Raw-Vitalize, by Mimi Kirk and Mia Kirk White.
This book is designed to introduce you to the raw lifestyle and raw cuisine with 21 days of breakfasts, lunches, and dinners – from spiralized vegetables and smoothies, to super creative ideas like raw stuffed peppers and nutty pâté. I have never purposefully prepared “raw” food – I have never spent any time thinking about it – although I have made tons of salads in my day. I have also been known to make raw walnut taco meat (served on cooked tortillas) and almond “tuno” salad (served on toast.) I also have made raw treats without thinking about them in the context of raw.
So, I really had no idea what eating raw all day, every day, 6 times a day, would entail. That’s why this book is a great idea for anyone who is interested. It is literally laid out for you with 21 breakfasts like chia pudding, raw granola, and my favorite, which has become my go to snack, banana pudding (a perfect mash up of a banana and almond butter.) Then there are lunches like pad thai and nori rolls and dinner like kale salads and much, much more. Not to mention the most decadent dessert I have ever made, cacao caramel cups.
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I was planning to go for the whole 21 days but I only lasted 8. I was hungry, had a headache, was craving potatoes and rice, and dreamt of cooking which is really my creative outlet. Plus, I was kind of ignoring the food needs of my husband and son. So, I decided to end my quest for 100% rawness but did pledge to add more raw meals into my rotation. For example, I will have raw taco meat on lettuce wraps next Taco Tuesday! And I will try to eat more raw lunches.
But, I have made tons of the recipes from this book and if you are looking for uncomplicated, not fancy raw recipes that are really easy to make, this is the book for you. I also got permission to reprint two recipes, the nori rolls from which I made just the pâté and the caramel cacao cupcakes. Try them, then buy the book and get raw cooking!
NOTE: Cashew pieces and Medjool dates need to be soaked. See the directions in the For the Caramel Layer section that follows.Years ago when I was deep in recovery from chronic illness, I read an article about Mimi Kirk. Raw foods had been a boon to my healing journey, and I was a sucker for a good transformation story. Her youthful energy and exuberance for raw foods made me an instant fan. In a society where people grow increasingly sicker and often spend much of their final decades in failing health, it was refreshing to read about someone in her 70s who so emphatically chose wellness and vitality.
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I’ve used raw foods as a healing tool, a palate reset, and most importantly, as inspiration for sustaining lifelong healthy habits. Concern over purity and perfection – whether with food, one’s body, or both – in a raw food lifestyle is a fairly common but misguided preoccupation. I was so pleased to see my sentiments echoed in the newly-penned book by mother-daughter team Mimi Kirk and Mia Kirk White entitled Raw-Vitalize: The Easy 21-Day Raw Food Recharge.
“We don’t believe diets work, so please don’t consider this a diet. Losing weight should not be your objective – being healthy should. This 21-day plan is not a quick detox or a cleanse. This style of eating will rekindle your health and wellbeing, and will start you on a radiant path for the rest of your life.”
The book begins with the inspiring yet also relatably down-to-earth stories of both authors. There’s nothing like reading through a book and thinking, “Hey, I can do this, too!”. Their stories transition into a chapter in which they answer (and assuage) common concerns such as, “Will I be hungry?”, and they also provide helpful tips for busy people – which everyone seems to identify as these days! I also love that they include a few holistic tips that make the 21-day recharge even more effective.
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As with many programs like this one, they lay out all of the preparation details such as pantry staples, grocery lists, required equipment, and meal plans for all 3 weeks. They make it really easy and also leave wiggle room for customization from day to day. In addition, the recipes I made were quite versatile and flexible to substitutions.
What I loved most about the collection of recipes is that they range from the very creative to the super simple. From the raw food basics like green smoothies, guacamole, and banana ice cream to the more nuanced dishes like mushroom caps stuffed with basil pesto, tapas salad, and street tacos, there are a plethora of meals just waiting to become staples in your kitchen.
While there are so many creative recipes within Raw-Vitalize, they’re not difficult or time-consuming. They also require minimum equipment (no dehydrators here). The more artful recipes are great for those who love gourmet raw but are intimidated by the usual time investment or skill level. They’re packed with flavor and present beautifully, but they’re deceptively uncomplicated.
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I’m glad they don’t shy away from sharing simple ideas for meals and snacks, too. A pet peeve of mine is when someone gets upset that something is presented as a recipe, but it’s too easy to be designated as such. Honestly though, sometimes incredible food really is just snacking on an avocado that’s sprinkled with salt and pepper or blending up frozen bananas. You’d be surprised how many times I share easy ideas like this and people excitedly say, “I never thought of that before!”. I’ve found that people are much less intimidated by dietary changes when they realize they can riff off of simple ideas sometimes instead of always making elaborate preparations.
The folks at Countryman Press were kind enough to let me share one of my favorite recipes that I’ve tried, Creamy Thai Soup. I hope you enjoy this sneak peak into
You won’t be disappointed with this creamy soup. In fact, this might become one of your favorite go-to meals when looking for an abundance of Thai flavor in one single spoonful. The extra crunch brings it all together, supplying additional nutrition. If you like a little extra spice, a pinch of chili pepper will do the trick.
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Try this Tip[br]Try this as a noodle soup! Spiralize zucchini noodles and cut them into 1-inch pieces to add to the soup.[br][br]From Raw-Vitalize: The Easy 21-Day Raw Food Recharge by Mimi Kirk and Mia Kirk White, printed with permission from Countryman Press.
Marissa Podany is the founder of Vegan and Beyond Lifestyle Coaching where she guides veg-curious and health-conscious individuals along their paths to cruelty-free living. Some of her specialties include plant-based diets, budget vegan, raw foods, vegan with food allergies, and nontoxic living. In addition to her passion for veganism, she is a doting dog mama, shinrin-yoku enthusiast, meditation devotee, and a punk at heart who's always down to dance. Find out more at www.VeganandBeyondCoaching.com.
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