801010 raw vegan diet sample meals

80% of calories of carbohydrates

10% of protein

10% of fat

Fresh fruits such as bananas	dates	mangoes	and berries
Starchy vegetables like potatoes	sweet potatoes	and squash
Leafy greens such as spinach	kale	and Swiss chard

Leafy greens such as spinach	kale	and collard greens
Legumes like lentils	chickpeas	and black beans
Nuts and seeds such as almonds	pumpkin seeds	and chia seeds

Avocados	which provide monounsaturated fats and essential nutrients like vitamin E
Nuts and seeds such as walnuts	flaxseeds	and hemp seeds	which provide omega-3 fatty acids and other beneficial nutrients
Coconut products like coconut meat	coconut oil	Coconut milk offers medium-chain triglycerides (MCTs) and lauric acid.

Breakfast: A fruit smoothie made with bananas, berries, spinach, and water or almond milk.

Lunch: A large salad with mixed greens, tomatoes, cucumbers, bell peppers, chickpeas, and a lemon-tahini dressing.

Dinner: Zucchini noodles with marinara sauce made from tomatoes, basil, garlic, olive oil, and raw broccoli.

Snacks: Raw veggie sticks with guacamole, a handful of raw nuts and seeds, or sliced fruit with almond butter.

The best time to eat in this food style

Breakfast: Eating breakfast within 1 to 2 hours of waking up is endorsed to fill up your metabolism, provide your body with essential nutrients, and help stabilize blood sugar levels after fasting overnight.

Lunch: Have lunch around midday or early afternoon, ideally when you feel hungry after your morning meal. Having lunch at this time allows you to refuel and replenish your energy levels, helping sustain you throughout the day.
For example, these are nutrient-dense, raw vegan options like salads, wraps, or veggie sushi rolls to satisfy and energize you.

Dinner: It is best to finish dinner at least 2-3 hours before bed to give your body ample time to digest the food and prevent sleeping discomfort.

Snack: Snack on raw fruits, vegetables, nuts, seeds, or raw vegan energy balls when hungry between meals. Combining snacks between meals can help maintain energy levels and prevent overeating during main meals.
The studies showed that those with healthy snacks were expected to have low triglyceride and sugar levels in the body’s bloodstream.

The final point is that we should better consider the best time to eat meals when we feel hungry, so our body is a fantastic chemical machine that unconsciously will alert us.
Regularly drink water between meals, and remember that drinking while walking will be more effective and cause an increase in water absorption into our cells.

What we can and cannot eat in the 80/10/10 Plan

Fresh fruits and vegetables are the main pins in this dietary system. Fruits that are not sweet enough, I can mention these raw, delicious fruits and vegetables: tomatoes, cucumbers, zucchini, and sweet fruits; berries and mangoes are acceptable too.
Sweet fruits are ideal for this diet, and large quantities can cover one daily meal.
Vegetables that are hard on our digestion system, such as broccoli, cauliflower, and cabbage, are not acceptable in this diet.
Leafy greens can blend into a smoothie or salad using kale, spinach, and chard.
Fatty fruits will comprise 10% of your total calories, such as avocados, olives, coconuts, nuts, and seeds, to include essential fatty acids.
It should not be surprising that processed foods like bread, pasta, and rice are not involved in this diet. Meat, eggs, seafood and dairy products are prohibited.
You can drink smoothies and water, but never-ever alcohol, coffee, tea, or energy drinks on this meal plan.

10 Breakfast Recipes for the Raw Vegan 80/10/10 Diet

 Green Smoothie:

Ingredients:

• 2 cups spinach or kale
• 1 ripe banana
• 1 cup fresh pineapple chunks
• 1 cup water or coconut water

Instructions:

1. Blend all ingredients until smooth.
2. Adjust consistency by adding more water if needed.

 Chia Seed Pudding:

Ingredients:

• 1/4 cup chia seeds
• 1 cup almond milk
• 1 tbsp maple syrup or agave nectar
• Fresh fruit for topping (berries, sliced banana)

Instructions:

1. Mix chia seeds, almond milk, and sweetener in a bowl.
2. Let it sit in the refrigerator overnight or for at least 2 hours until thickened.
3. Top with fresh fruit before serving.

 Fresh Fruit Salad:

Ingredients:

• Assorted fresh fruits (such as berries, mango, pineapple, kiwi)
• Optional: a squeeze of lime juice or a sprinkle of mint leaves

Instructions:

1. Wash and chop fruits into bite-sized pieces.
2. Combine in a bowl and toss gently.
3. Add lime juice or mint leaves if desired for extra flavor.

 Raw Vegan Overnight Oats:

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup almond milk
• 1 tbsp chia seeds
• 1 tbsp maple syrup or agave nectar
• Fresh fruit for topping (such as sliced banana or berries)

Instructions:

1. Mix rolled oats, almond milk, chia seeds, and sweeteners in a jar.
2. Refrigerate overnight.
3. Top with fresh fruit before serving.

Banana Berry Nice Cream:

Ingredients:

• 2 ripe bananas, sliced and frozen
• 1 cup mixed berries (strawberries, blueberries, and raspberries)

Instructions:

1. Blend frozen bananas and mixed berries in a high-speed blender or food processor until creamy.
2. Serve immediately as a creamy and refreshing breakfast option.

Avocado Toast:

Ingredients:

• 1 ripe avocado
• Whole grain bread or raw vegan bread
• Optional toppings: sliced tomatoes, sprouts, sea salt, black pepper

Instructions:

1. Spread mashed ripe avocado on toasted bread.
2. Top with your favorite toppings and seasonings.

Raw Vegan Granola with Almond Milk:

Ingredients:

• 1 cup of combined nuts and seeds (almonds, walnuts, and pumpkin seeds)
• 1 cup dried fruit (raisins and/or chopped dates)
• 1/2 cup shredded coconut
• 1/4 cup maple syrup and/or agave nectar

Instructions:

1. Mixture all the ingredients mentioned above in a bowl till they are well combined.
2. Serve with almond milk or any plant-based milk of your choice.

 Raw Vegan Breakfast Parfait:

Ingredients:

• Raw vegan granola
• Coconut yogurt or other non-dairy yogurt
• Fresh fruit

Instructions:

1. Layer raw vegan granola, coconut yogurt, and fresh fruit in a glass.
2. Repeat layers as desired.
3. Serve immediately for a delicious and nutritious breakfast parfait.

Herbed Tomatoes:

Ingredients:

• 6 Roma tomatoes or heirloom
• 3/4 cup vinegar
• 2 tablespoon parsley
• 1/4 cup green onions sliced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 teaspoon garlic cloves minced (1 clove)

Instructions:

1. Peel tomatoes (optional) and cut into wedges. Next, add to a sealable container.
2. Mix the rest of the ingredients in a tiny, slight mixing bowl.
3. Pour prepared liquid over tomatoes and stir to coat carefully.
4. Chill overnight, or you can chill them for at least 2 hours.

Raw Vegan Breakfast Smoothie Bowl:

Ingredients:

• 2 frozen bananas
• 1/2 cup frozen mixed berries
• 1/4 cup almond milk
• Toppings: sliced fruit, shredded coconut, granola, chia seeds

Instructions:

1. Blend frozen bananas, frozen berries, and almond milk until smooth.
2. Pour into a bowl.
3. Enjoy with a spoon for a nutritious and filling breakfast option.
4. These delicious breakfast recipes will balance your carbohydrates, fats, and proteins.

10 lunch recipes for sample meals in diet 801010

These lunch recipes provide a variety of flavors, textures, and nutrients while adhering to the principles of the Raw Vegan 80/10/10 Diet.

Raw Vegan Rainbow Salad:

Ingredients:

• Mixed greens (spinach, kale, lettuce)
• Colorful vegetables (bell peppers, carrots, cucumbers, cherry tomatoes)
• Avocado slices
• Sprouts (alfalfa, broccoli, radish)
• Lemon-tahini dressing (lemon juice, tahini, water, salt)

Instructions:

1. Wash and chop the mixed greens and colorful vegetables.
2. Arrange them in a bowl or plate along with avocado slices and sprouts.
3. Drizzle with lemon-tahini dressing before serving.

Raw Vegan Nori Rolls:

Ingredients:

• Nori seaweed sheets
• Julienne vegetables (carrots, cucumber, bell peppers)
• Avocado slices
• Alfalfa or mung bean sprouts
• Sesame seeds
• Tamari or coconut aminos for dipping

Instructions:

1. Place a nori sheet on a flat surface.
2. Arrange julienne vegetables, avocado slices, and sprouts on the bottom third of the nori sheet.
3. Sprinkle with sesame seeds.
4. Roll tightly, starting from the bottom, and seal the edge with water.
5. Slice into bite-sized pieces and serve with tamari or coconut aminos for dipping.

Raw Vegan Zucchini Noodles with Marinara Sauce:

Ingredients:

• Zucchini and spiralized into noodles
• Cherry tomatoes, halved
• Sun-dried tomatoes, soaked
• Fresh basil leaves
• Garlic, minced
• Olive oil
• Salt and pepper

Instructions:

1. Blend soaked sun-dried tomatoes, fresh basil leaves, garlic, olive oil, salt, and pepper.
2. Toss zucchini noodles with cherry tomatoes and marinara sauce until well coated.
3. Serve this instantly.

Raw Vegan Collard Wraps with Hummus and Veggies:

Ingredients:

• Large collard green leaves
• Hummus (store-bought or homemade)
• Julienne vegetables (carrots, bell peppers, cucumbers)
• Avocado slices
• Sprouts (alfalfa, radish)

Instructions:

1. Lay a collard green leaf flat on a cutting board.
2. Spread a layer of hummus over the leaf.
3. Add julienne vegetables, avocado slices, and sprouts to the hummus.
4. Roll tightly, tucking in the sides completely.
5. Slice into smaller pieces and serve.

Raw Vegan Gazpacho:

Ingredients:

• Ripe tomatoes, chopped
• Cucumber, chopped
• Red bell pepper, chopped
• Red onion, chopped
• Garlic, minced
• Lemon juice
• Olive oil
• Fresh basil or cilantro
• Salt and pepper

Instructions:

1. Blend chopped tomatoes, cucumber, red bell pepper, red onion, and garlic until smooth.
2. Add lemon juice, olive oil, fresh basil or cilantro, salt, and pepper to taste.
3. Blend until well combined.
4. Before serving, it is better to chill them in the refrigerator for 1 hour at least.

Chickpea Avocado Spread:

Ingredients:

• 1/10 can chickpeas drained and rinsed
• 1/10 medium avocado
• 1/10 tablespoon lemon juice
• 1/10 teaspoon lime juice
• 1/40 teaspoon salt
• 1/40 teaspoon black pepper to taste

Instructions:

1. Drain and rinse chickpeas and put them all in a bowl.
2. Mash chickpeas with a fork.
3. Cut the avocado in half, remove the pit, and scoop the chickpeas into the bowl.
4. Mash again to combine the chickpeas and avocado.
5. Add lemon juice, lime juice, salt and pepper. It is better to be stirred to mix nicely.

Raw Vegan Taco Salad:

Ingredients:

• Mixed greens (lettuce, spinach)
• Cherry tomatoes, halved
• Red onion, thinly sliced
• Avocado, diced
• Raw walnut
• Fresh cilantro
• Lime wedges

Instructions:

1. Toss mixed greens, cherry tomatoes, red onion, and avocado in a large bowl.
2. Top with raw walnuts and fresh cilantro.
3. Serve with lime wedges for squeezing.

Raw Vegan Collard Green Salad Wraps:

Ingredients:

• Large collard green leaves
• Mixed greens (spinach, arugula)
• Julienne vegetables (carrots, bell peppers, cucumbers)
• Avocado slices
• Sprouts (alfalfa, broccoli)
• Tahini or avocado dressing

Instructions:

1. Lay a collard green leaf flat on a cutting board.
2. Layer mixed greens, julienne vegetables, avocado slices, and sprouts.
3. Drizzle with tahini or avocado dressing.
4. Roll them tightly.
5. Slice into smaller pieces and serve.

Raw Vegan Caesar Salad:

Ingredients:

• Romaine lettuce, chopped
• Cherry tomatoes, halved
• Raw vegan Caesar dressing (cashews, lemon juice, garlic, nutritional yeast)
• Raw vegan parmesan cheese (cashews, nutritional yeast, garlic powder)

Instructions:

1. Toss chopped romaine lettuce and cherry tomatoes with raw vegan Caesar dressing in a large bowl.
2. Sprinkle with raw vegan parmesan cheese before serving.

Raw Vegan Mediterranean Zucchini Boats:

Ingredients:

• Zucchini, halved lengthwise
• Hummus (store-bought or homemade)
• Cherry tomatoes, halved
• Kalamata olives, pitted and chopped
• Red onion, thinly sliced
• Fresh parsley, chopped
• Lemon wedges

Instructions:

1. Scoop out the seeds from zucchini halves to create a hollow boat.
2. Spread a layer of hummus inside each zucchini boat.
3. Fill with cherry tomatoes, Kalamata olives, and red onion.
4. Serve with lemon wedges garnished with fresh parsley.

80/10/10 Raw Vegan Dinner Recipes

Raw Vegan Zucchini Pasta with Marinara Sauce:

Ingredients:

• Zucchini and spiralized into noodles
• Cherry tomatoes, halved
• Sun-dried tomatoes, soaked
• Fresh basil leaves
• Garlic, minced
• Olive oil
• Salt and pepper

Instructions:

1. Blend soaked sun-dried tomatoes, fresh basil leaves, garlic, olive oil, and salt.
2. Toss zucchini noodles with cherry tomatoes and marinara sauce until well coated.
3. Serve it immediately.

Raw Vegan Cauliflower “Rice” Stir-Fry:

Ingredients:

• Cauliflower, grated or processed into rice-like texture
• Mixed vegetables (bell peppers, carrots, broccoli)
• Snow peas or snap peas
• Green onions, chopped
• Tamari or coconut aminos
• Sesame seeds
• Fresh ginger, grated (optional)

Instructions:

Toss cauliflower rice, mixed vegetables, snow peas, and green onions in a large bowl.

Drizzle with tamari or coconut aminos and sprinkle with sesame seeds.

Add fresh ginger if desired for extra flavor.

See the full recipe here!

Raw Vegan Collard Green Wraps with Spicy Almond Sauce:

Ingredients:

• Large collard green leaves
• Julienne vegetables (such as carrots, bell peppers, and cucumber)
• Avocado slices
• Sprouts (such as alfalfa and broccoli)
• Spicy almond sauce (almond butter, lime juice, maple syrup, chili flakes)

Instructions:

1. Lay a collard green leaf flat on a cutting board.
2. Layer julienne vegetables, avocado slices, and sprouts on top.
3. Drizzle with spicy almond sauce.
4. Roll tightly.
5. Slice into smaller pieces and serve.

Carrot Pineapple Salad:

This Carrot Pineapple Salad is straight from natural, yummy ingredients and is very sweet.

Ingredients:

• 2/3 large carrots or five small carrots
• 1/6 cup raisins
• 1/6 cup pineapple crushed, drained, juice reserved
• 1/12 cup walnuts chopped, or substitute chopped pecans
• 1/8 cup coconut milk yogurt plain, unsweetened
• 1/3 tablespoon pineapple juice

Instructions:

1. Shred carrots and place them in a big bowl. Next, Add raisins, drained pineapple, and walnuts. Finally, stir to combine.
2. In the second step, add yogurt and pineapple juice and stir to blend gently and carefully.
3. Chill them approximately for 2 hours before serving.

Raw Vegan Caesar Salad with Smoky Chickpea Croutons:

Ingredients:

• Romaine lettuce, chopped
• Raw vegan Caesar dressing (cashews, lemon juice, garlic, nutritional yeast)
• Raw vegan parmesan cheese (cashews, nutritional yeast, garlic powder)
• Smoky chickpea croutons (chickpeas, smoked paprika, garlic powder, sea salt)

Instructions:

1. Toss chopped romaine lettuce with raw vegan Caesar dressing in a large bowl.
2. Sprinkle with raw vegan parmesan cheese and smoky chickpea croutons before serving.

Raw Vegan Rainbow Nori Rolls with Mango Dipping Sauce:

Ingredients:

• Nori seaweed sheets
• Julienne vegetables (such as carrots, cucumber, bell peppers)
• Avocado slices
• Alfalfa or mung bean sprouts
• Mango dipping sauce (mango, lime juice, agave nectar, chili flakes)

Instructions:

1. Put nori sheets on a flat surface.
2. Spread julienne vegetables, avocado slices, and sprouts over the nori sheet.
3. Roll tightly, starting from the bottom, and seal the edge with water.
4. Slice into bite-sized pieces and serve with mango dipping sauce.

Raw Vegan Veggie Sushi Rolls with Spicy Mayo:

Ingredients:

• Nori seaweed sheets
• Julienne vegetables (such as carrots, cucumber, bell peppers, avocado)
• Alfalfa or mung bean sprouts
• Tamari or coconut aminos for dipping
• Spicy mayo (cashews, water, lemon juice, Sriracha sauce)

Instructions:

1. Put nori sheets on a flat surface.
2. Spread a thin layer of julienne vegetables and sprouts over the nori sheet.
3. Roll tightly, starting from the bottom, and seal the edge with water.
4. Slice into bite-sized pieces and serve with tamari or coconut aminos and spicy mayo for dipping.

Raw Vegan Mediterranean Salad with Lemon-Tahini Dressing:

Ingredients:

• Mixed greens (such as lettuce and spinach)
• Cherry tomatoes, halved
• Cucumber, diced
• Kalamata olives, pitted
• Red onion, thinly sliced
• Lemon-tahini dressing (tahini, lemon juice, water, garlic)

Instructions:

1. Toss mixed greens, cherry tomatoes, cucumber, Kalamata olives, and red onion in a large bowl.
2. Drizzle with lemon-tahini dressing before serving.

Best raw vegan salad dressing recipes

Raw Vegan Pad Thai with Almond Sauce:

Ingredients:

• Zucchini noodles
• Julienne vegetables (such as carrots, bell peppers, and bean sprouts)
• Fresh cilantro
• Almond sauce (almond butter, tamari, lime juice, agave nectar, ginger)
• Crushed peanuts for garnish

Instructions:

1. Toss zucchini noodles and julienne vegetables in a large bowl.
2. Drizzle with almond sauce and toss until well coated.
3. Garnish with cilantro and crushed peanuts before serving.

Raw Vegan Buddha Bowl with Turmeric-Tahini Dressing:

Ingredients:

• Quinoa, soaked
• Mixed greens (such as spinach and arugula)
• Cherry tomatoes, halved
• Avocado, sliced
• Chickpeas sprouted
• Turmeric-tahini dressing (tahini, turmeric, lemon juice, garlic)

Instructions:

1. Arrange soaked quinoa, mixed greens, cherry tomatoes, avocado, and chickpeas in a bowl.
2. Drizzle with turmeric-tahini dressing before serving.
3. These dinner recipes offer a variety of flavors and feel.

Top ten Snacks Recipes on Raw Vegan 80/10/10 Diet

Raw Vegan Energy Balls:

Ingredients:

1. 1 cup Medjool dates, pitted
2. 1 cup raw almonds
3. 2 tablespoons raw cacao powder
4. Shredded coconut (optional)

Instructions:

Blend dates, almonds, and cacao powder in a food processor till the mixture forms a dough-like consistency.

Roll the mixture into small balls.

Optional: You can Roll the balls in shredded coconut for additional flavor.

Store for up to one week in an airtight container in the refrigerator.

Raw Vegan Fruit Kabobs:

Ingredients:

Assorted fresh fruits (such as strawberries, pineapple, grapes, melon)

Instructions:

1. Cut the fruits into bite-sized pieces.
2. Thread the fruit pieces onto skewers to create colorful kabobs.
3. Serve it immediately.

Raw Vegan Veggie Sticks with Guacamole:

Ingredients:

Mixed raw vegetables (carrots, celery and bell peppers)

Guacamole (avocado, lime juice, garlic, salt)

Instructions:

1. Wash and cut the vegetables into sticks.
2. Prepare guacamole by mashing avocado with lime juice, garlic, and salt.
3. Serve the veggie sticks with guacamole for dipping.

Raw Vegan Trail Mix:

Ingredients:

• Raw nuts (almonds, cashews, and walnuts)
• Raw seeds (pumpkin seeds and sunflower seeds)
• Dried fruits (raisins, apricots and goji berries)
• Coconut flakes (optional)

Instructions:

1. Mix raw nuts, seeds, and dried fruits in a bowl.
2. Optional: Add coconut flakes for extra flavor.
3. Store in an airtight container.

Raw Vegan Apple Nachos:

Ingredients:

• Apples, thinly sliced
• Almond butter or peanut butter
• Raw nuts (such as almonds and walnuts)
• Shredded coconut
• Cacao nibs

Instructions:

1. Arrange apple slices on a plate.
2. Drizzle almond butter or peanut butter over the apple slices.
3. Sprinkle with raw nuts, shredded coconut, and cacao nibs.
4. Serve immediately for a satisfying sweet and crunchy snack.

Raw Vegan Stuffed Dates:

Ingredients:

• Medjool dates, pitted
• Almond butter or tahini
• Raw nuts (such as almonds and pecans)

Instructions:

1. Stuff each date with a small spoonful of almond butter or tahini.
2. Press a raw nut into the center of each stuffed date.
3. Serve it immediately.

Raw Vegan Cucumber Hummus Bites:

Ingredients:

• Cucumber, sliced into rounds
• Hummus (store-bought or homemade)
• Cherry tomatoes, halved
• Fresh parsley or cilantro

Instructions:

1. Spread a small dollop of hummus on each cucumber round.
2. Top with a cherry tomato half and a sprinkle of fresh parsley or cilantro.
3. Serve as a refreshing and light snack.

Raw Vegan Almond Butter Banana Slices:

Ingredients:

Bananas, sliced

Almond butter

Raw almonds, chopped

Instructions:

1. Spread almond butter on banana slices.
2. Sprinkle chopped raw almonds on top.
3. Enjoy as a quick and nutritious snack.

Raw Vegan Kale Chips:

Ingredients:

• Fresh kale leaves and stems are removed and torn into pieces
• Olive oil
• Nutritional yeast
• Salt

Instructions:

1. Toss kale pieces with olive oil until evenly coated.
2. Sprinkle with nutritional yeast and salt.
3. Spread kale pieces in one layer on a sheet lined.
4. Chill for 15 minutes.
5. Serve and enjoy it.

Raw Vegan Berry Smoothie Bowl:

Ingredients:

• Frozen mixed berries (strawberries, blueberries, and raspberries)
• Banana, sliced and frozen
• Almond milk or coconut water
• Toppings: sliced fruit, granola, shredded coconut, chia seeds

Instructions:

1. Blend frozen berries, banana, almond milk, or coconut water until smooth in a blender.
2. Pour the smoothie into a bowl.
3. Top with sliced fruit, granola, shredded coconut, and chia seeds.

 

Sample meals for weight loss

Here are sample meal plans that I promised you dears to share. So, please advise that you adjust them based on your needs and preferences and your adaptation mood.

Weight Management:

Breakfast: Green smoothie with banana, spinach, kale, mango, and flaxseed (80%), a handful of almonds (10%)

Lunch: Large salad with mixed greens, cucumber, tomato, shredded carrots, sprouts, and lemon-tahini dressing (80%), celery sticks with almond butter (10%)

Dinner: Zucchini spaghetti with tomato sauce and hemp seeds (80%), avocado slices with a sprinkle of chili flakes (10%)

Snacks: Apple slices with cinnamon (80%), raw vegetable sticks with cucumber and hummus (10%)

Increased Energy:

Breakfast: Oatmeal with berries, chia seeds, and plant-based milk (80%), handful of walnuts and pumpkin seeds (10%)

Lunch: Sprouted grain wrap with hummus, romaine lettuce, avocado, and sprouts (80%), pear with almond butter (10%)

Dinner: Stuffed bell peppers and quinoa, black beans, corn, and fresh herbs (80%), green salad with lemon-olive oil dressing (10%)

Snacks: Dates stuffed with nut butter (80%), celery sticks with guacamole (10%)

Focus on Gut Health:

Breakfast: Chia pudding with probiotics, berries, and almond milk (80%), a handful of mixed nuts and seeds (10%)

Lunch: Fermented vegetables with mixed greens, cucumber, tomato, and a vinaigrette dressing (80%), celery sticks with tahini sauce (10%)

Dinner: Raw soup with zucchini, cucumber, tomato, bell pepper, and ginger (80%), avocado slices with seaweed flakes (10%)

Snacks: Apple slices with fermented sauerkraut (80%), raw vegetable sticks with hummus (10%)

Conclusion:

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In conclusion, the 80/10/10 diet is a healthy and well-adjusted dietary method of eating and a wide-ranging, positive, healthy, and energetic lifestyle that can help you improve your health and give you peace of mind. A raw vegan diet is powerfully combined with fruits, vegetables, and healthy fats. These are the stems of this dietary structure, which allows you to select creative, nourishing, natural, or raw vegan foods to enhance your entire body’s metabolisms and soundness of mind. Also, this diet can help protect the environment, as eating fruits and vegetables can reduce carbon dioxide production and water consumption.

In this post, I tried to share with you more than 40 raw food recipes that are rich in carbohydrates, proteins, healthy fats, and macronutrients.
Now it’s your turn. Have you tried the 80/10/10 diet?
Please share your experiences and favorite recipes with us in the comments below.