3.29.17

You are what you eat, and Mimi Kirk is as vibrant and full of life as the raw veggies that fill her fridge. This wellness wonder may be approaching 80-years-young, but her enduring health (slash stunning skin) have us feeling good about growing up — and it has everything to do with how she fuels up.

Mimi’s raw food diet is largely to blame for the age-defying vitality we’re so in awe of. We’ve loved learning all about it from her over the years, and couldn’t resist the opportunity to peek through her fridge first-hand.

Get a glimpse of all the wholesome goodness, including recipes for raw seed cheese and a simple zucchini noodle salad we love from Mimi’s cookbook, Raw-Vitalize. Enter to win a copy of it below!

ALWAYS IN MY FRIDGE:

Celery and cucumber, lots of veggies, greens and raw olives.

RECIPE STAPLES ALWAYS ON HAND:

Coconut oil, cacao powder, raw nuts and seeds, sun-dried tomatoes, apple cider vinegar, spices, nori sheets and Medjool dates.

MUST-HAVE MUNCHIES:

Flax crackers, hummus, raw veggies, raw chocolate almond/peanut butter cups, raw chip cookies.

INGREDIENT THAT MAKES EVERYTHING TASTE BETTER:

Love!

GO-TO PROTEINS:

Sunflower, pumpkin and hemp seeds, flax, nuts, dark leafy greens and sprouts.

FAVE CONDIMENTS:

Gluten-free tamari, tahini, raw cashew mayo.

DAIRY OR NON-DAIRY FAVES:

Raw nut cheeses, coconut yogurt.

SWEETS + OTHER INDULGENCES:

Raw chocolate, Raw-Vitalize recipe for chocolate almond/peanut butter cups (coming soon to TCM!). Frozen banana cashew milk smoothie with Medjool dates and cacao powder. Matcha latte.

FAVE VEGGIE + WHAT YOU MAKE WITH IT:

I’m addicted to kale. I love kale shreds with ranch dressing from Raw-Vitalize.

BEST SHOPPING TIPS:

Shop at farmers markets and buy organic. Make a list, but be flexible. If fresh produce is in abundance and in season, buy it. Remember, hard avocados take about three days to ripen. Bring your own bags.

BEST LABEL-READING TIP:

Read them, always! Stay away from GMO and processed foods. You can save a lot of time not reading labels by shopping in the produce department. Look for organic produce, if the PLU sticker starts with a 9 then it’s organic. Don’t be fooled by the words ‘natural,’ or ‘gluten-free’ without reading the ingredient label. If you can’t pronounce an ingredient, don’t buy it. If it has a list of more than five ingredients, don’t buy it.

FAVORITE PLACES TO SHOP:

Farmers markets first, health food stores second. I also buy products online.

BEST BARGAIN:

Buying in bulk. If you look at a box of packaged dates or nuts in your health-food produce department, then look at those same dates or other products in the bulk bin — you will see how much extra they charge for packaging them for you.

CRAZIEST THING I BUY:

Kimchi and spicy fermented foods and any fruit I’m not familiar with.

WHAT'S IN MY SHOPPING BAG:

If you’ve read this far, I imagine you can guess what I always have in my shopping bag. I should say bags as I always need more than one. I fill my bags with fresh organic produce and maybe a kombucha and a raw treat. I might have spent a little more on organic, but this is the only body I get so I plan to take care of it so it’ll last longer. Health is wealth!

FOR LAST MINUTE ENTERTAINING:

Arrange nuts and seeds, Medjool dates and thinly sliced apples on a beautiful plate or board. Mix dates, water and cinnamon in blender for apple dipping. Nut butter may be added to the blend. For a savory snack, add olives and seed cheese.

To make seed cheese: 1 cup each sunflower and pumpkin seeds ground to a flour/ paste. If you have a sweet red pepper, add ½ or more, and blend all together in a food processor. Add tons of seasonings to taste, salt and black pepper and roll into a ball, then roll in smoked paprika. Flatten bottom by pushing down on chopping board. Serve with vegetable sticks or flax crackers.

SIMPLE GO-TO RECIPE:

Zucchini ribbons for one. Get the recipe below!

Simple Zucchini Noodles
serves 1

Ingredients:

1 large zucchini, sliced into ribbons using a wide-edge peeler. (Save seeded part for other use).
¼ cup sliced raw black olives or regular black olives of choice
¼ cup pine nuts
drizzle of extra-virgin olive oil
1 pinch sea salt and black pepper

Directions:

Place zucchini strips, olives and pine nuts into a mixing bowl and drizzled with extra-virgin olive oil, sea salt and pepper to taste. Toss well and place in a large serving bowl.

Enter to win A Copy of Mimi Kirk’s Cookbook!
We’re giving away one copy of Mimi’s raw food cookbook, Raw-Vitalize!
Enter for the chance to win by leaving us your email in the entry box below.


This giveaway closes Friday, April 7th at 5:00pm PST.
Open to residents of U.S. and Canada only. Good luck, readers!


From our friends

Leave A Comment

  1. Would LOVE a copy of this book!!! I suffer in chronic pain 24/7. I Want to start eating this way but don’t know where to start, Help!!!

    Angelique borman | 03.29.2017 | Reply
  2. I love getting new ideas for food snacks. Thanks!

    Tammy Moes | 03.29.2017 | Reply
  3. My suggestion is to get a good slow juicer – Hurom is the best in my mind, because it’s really good at extracting maximum juice at less than one rev per second, so the juice doesn’t warm and spoil. One of my favourites is celery, cucumber, live ginger root, live turmeric root, cayenne pepper (fresh if you can get it, but go easy: they’re hot!), whole lemon, spinach and watercress, or kale and black or pink Himalayan salt. Experiment with proportions.

    Peter | 03.30.2017 | Reply
  4. a sexagenarian is someone in her/his 60s
    a septuagenarian is someone in her/his 70s

    srk228 | 03.30.2017 | Reply
  5. I’ve been gluten/dairy/sugar free for years. This looks like an amazing book

    Natalie | 03.30.2017 | Reply
  6. I would love this book to help me do more raw

    brit | 03.31.2017 | Reply
  7. maybe the true secret is having your goods from local markets, like said here! I’ve been doing that for years and my life changed for the better



*

Join us for a weekly dose of wellness.


Follow Us



  • ABOUT US | ADVERTISE | NEWSLETTER | PRIVACY | T&C