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Hotel/Traveling Raw Vegan Fruitarian – Fast Food with The Raw Outlaw (San Diego Fruit Fest 2019)

[UltraVid id=297 ]I now offer 1-on-1 personalized coaching for raw, vegan, and fruit-based lifestyles: http://www.texasfruitarian.com/coach

My name is Rebecca, and I have been vegan for the animals since 2009, but still continued to get very sick. I began my raw vegan fruitarian journey on October 12, 2014 to battle “incurable” debilitating Multiple Sclerosis, in addition to Hashimoto’s Hypothyroidism, Hypoglycemia (pre-diabetes), High Blood Pressure, High Cholesterol, Alcoholism, Benzo Withdrawal/Damage (as prescribed), Caffeine Addiction, Panic Attacks, Anxiety, Depression, Acid Reflux, Obesity, Pansinusitis, Sleep Apnea, and Narcolepsy. I initially lost 80 pounds, quit all medications, regained function of my body and mind, and found new purpose in sharing this healing message with anyone it may help.

STORE: https://www.texasfruitarian.com/fruitarian-store
BLOG: https://www.texasfruitarian.com/blog
WEBSITE: https://www.texasfruitarian.com

SOCIAL MEDIA:
https://www.facebook.com/texasfruitarian
https://www.instagram.com/texasfruitarian

My Vegan Medical Doctor: Dr. Linda Carney (Buda, Texas)
My Vegan Dentist: Dr. M. Sylvester Gonzales (Round Rock, Texas)
My Plant-Based ENT: Dr. Oscar A. Tamez (Round Rock, Texas)

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How to thrive as a raw vegan in cold Scandinavia

[UltraVid id=178 ]I’m out fruits hunting today and I’m gonna bring you on a tour to show you what I’m buying and what you can eat on a raw vegan diets here in Oslo Norway during the winter there’s actually quite a lot and I’m going to show you what what I like to eat there’s even deer in there is it tree-ripened so they run in the hardware store yellow key yellow eerie next star and that’s usual the meat store is empty but the fruit shop is full thanks full of fruit got everything you need bringing the tropics to the cold winter [Music] gray Oslo concrete sunshine is a state of mind right so this is what we got from our food hall today it’s quite possible to try it on the raw vegan diet here even here in seminary during the winter so ya can always have good quality or okay positive analysis a staple and I buy lots of oranges they’re not that good for eating but really good for juicing so I make what some orange juice maybe they think it was some bananas ten kilos of oranges about five kilos of pears recently discovered that the pears are awesome they’re really sweet and satisfied pretty good some pears and maybe five kilos of the yellow key B which is also a really good fruit some dates and lots of mangoes for you to be my roommate here and even papayas they’re actually been quite all right really expensive but it’s worth it and some organic greens cucumbers tomatoes now it’s time for orange juice for me and I’m after a day in the city thank you for watching

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Vegan Gluten-Free Flatbread // oil-free and hclf

[UltraVid id=170 ]Oh my goodness whoever’s day we’ve had in months okay so anyways today’s recipe is kind of like a remake of a recipe did so long ago it was my brown rice flour tortillas that is actually my probably my most viewed video is that brown rice tortilla video and I’ve had some people commenting they have issues with it some people have said they have made it they like it but I have more people commenting like what can I substitute for potato starch and all these sorts of questions so I finally redone it with easier to find ingredients and it’s actually like a million times better just easier to roll out butter texture softer just all in all together butter only took me a year to do it so this is the new version the magic ingredient is basically two potato puree or potato goo or whatever you want to call it boil potatoes and water in the blender kind of makes this really weird sticky paste it would be terrible if you’re trying to make mashed potatoes but for this it’s a really great substitute for good because have that same star J stickiness to it it’s not the easy thing to clean onto your blender I will tell you that but just like let it soak it will work a few things that are important to note with this recipe one is that you want to cook them on fairly high heat and quickly so I use like probably like out of ten my burner is on about seven or eight and they only take about a minute per side to get like the bubbles and then they do a little bit of a brown spots on the side you cook them low and slow they’re just going to be really dry and not flexible at all they’re also the most flexible rafi cook them so when they’re fresh and if you stack them up the ones the middle kind of get like this steamed around they kind of like I don’t know stay really soft in the middle and that’s when they’ll be the most flexible if you want to reheat them all like I show you in the video there’s two couple of ways you can do it you can cuz I was just keeping them in the fridge after you make them and to reheat them you can either cover them in a wet paper towel and microwave them so they’ll stop they’ll be soft again and but not as Neversoft as when you first make them or you can put them in a toaster and actually toast it and you get like kind of like a crispy pita chip sort of texture this is not one of the recipes where you can leave out the tapioca starch or substitute something else it’s a really sticky gluten-free flour with a lot of binding power and it’s very necessary in this recipe another thing I want to mention is that when you boil your potatoes make sure you put a lid on them because you want to keep the water in because you’re going to use that starch and water to blend them with and the amount of water you have to add a little bit more water after they cook for blending you want it the consistency to look a lot like the one that I show in the video but that might vary depending on how big your potatoes are and how much water evaporates when you’re cooking them so that’ll be something you buy through just a little bit they’re super easy to roll out though they taste really good they’re really pretty soft I don’t roll them too thin again they’ll just kind of get dry and crispy you want to give them a little bit thicker what else so I hope the test tube works in your kitchen I’ve made it probably six times in the past two weeks just trying to get it just right and I love them I absolutely love them I haven’t made flat beds with it I’ve made rafts with them I’ve just torn about that eating them because they’re just so good and I think that’s everything I wanted to tell you so to the recipe you