Thankful Food

We all know we need to incorporate more raw foods into our diets to be more health conscious, but sometimes it is hard to be imaginative.  I know when I go to buy ingredients for a salad, I come out of the shop with some lettuce, a cucumber,  some tomatoes and maybe an avocado. When I go to make it up, I feel a bit uninspired, so I normally end up having it as a side dish, instead of a main.  So how do we make the bulk of our meal a raw salad and at the same time feel full and satisfied too.

I sometimes use Pinterest or Instagram for inspiration, and I came across ThankfulFood

They say you eat food first with your eyes, and I couldn’t believe how beautiful these salads were, yet still simple and very appealing. I can imagine we would all eat more salads if they were served to us like this.  I think this could be a great idea too for children, who don’t like a lot of greens, and who we want to encourage, to eat more vegetables .

I have gotten to know Shalom through following her page.  Shalom is 22 and studying music, but she is also an artist (I think we can tell!) and has had her own small art business since she was 12.  Her hobbies include, travelling, yoga , dance, kayaking, sailing and surfing.


Hi Shalom, Can you tell us about your journey with food?

I started experimenting with food and healthier lifestyles when I was fifteen because I struggled with acne. First, I started eliminating foods like white bread and sugar, then I tried diets like the Atkins diet. During those years, I was doing a lot of research on health. When I stumbled upon Fully Raw Kristina in 2014, my life changed. I only ate raw fruit and veggies for a month and a half. I was also reading a lot of healthy lifestyle books like The Gifts of Imperfection by Brene Brown, and exercising by hiking, ballet, and yoga. My skin cleared up a lot. Since then, I have continued eating mostly raw vegan. I was eating fish and eggs for a while in order to get vitamin B12, but over the past few months, I have become entirely vegan and I eat Garden of Life Multi Vitamins to make sure I get my B vitamins. People often ask me if my family is vegan, and they are not. I was mostly encouraged by how good I felt when I ate fully raw, by my research, and by people I read about or watched on YouTube like Fully Raw Kristina (although I do have a great relationship with my family!). I’m certainly no expert, but I am glad to be able to share what I have learned with other people and I am grateful to be able to live this lifestyle. As I mentioned before, ThankfulFood was started because friends, family, and roommates were asking about what I eat. I would send them photos. Finally, I decided to just post the photos on Instagram so that whoever was interested could be encouraged on their road to health. I chose the name ThankfulFood because I wanted to remind myself that it is a gift to live this way and I do not want to take it for granted.

I am feeling thankful I met Shalom, as she has definitely inspired me with my salads!

She has very kindly shared some of her recipes below.

Green Salad
2 c. Spring mix
1 c. Cauliflower rice
1/2 c. Frozen Lima beans
2 tsp. Dried parsley
Juice of half a lemon
Sea salt to taste
1/2 Avocado

Toss ingredients together and enjoy!

Acai Smoothie (makes 1 bowl)
1 acai packet
1/2 cup each (125 ml) frozen blackberries, raspberries, and strawberries
1 ripe bananas
1/2 cup (125 ml) fresh kale
About 3/4 cup  (175 ml) water or vegan milk

Blend smoothie ingredients together in blender until smooth; pour into a bowl.

Toppings (optional):
1/2 mango, 1/2 orange, 2 fresh strawberries, raw almonds, fresh mint leaves, 1/4 pomegranate, 1/4 apple

Cut the mango in thirds (with the seed in the middle), and leave the skin on. Take one of the outer thirds and slice a cross-cross pattern on the fruit. Then push the peel side inward so that the fruit unfolds, forming cubes. Arrange on smoothie.
Thinly slice orange and apple. Arrange remaining fruit, mint, and almonds on bowl.


Yonanas Nice Cream
Frozen bananas (about 3 bananas per bowl)
Whatever toppings, fruit or berries you would like to add!
(the photo shown is blended fresh raspberries and frozen pink pitaya and carob sauce)
Push bananas through yonana machine and enjoy! Yum, yum, yum!

Carob sauce
1/2 cup Carob powder (I use Chatfield’s brand)
1/2 cup Coconut oil (I prefer raw, cold-pressed oil)
Heat oil in sauce pan on low heat. Before it boils, turn heat off and mix in carob. Pour over yonanas immediately. (Or, if you want to make carob chunks, pour into a container, freeze for 10 minutes, and break into chunks)

Cherry Bowl Smoothie (makes 1 bowl)

2 cups (500 ml) Wyman’s frozen cherry, plum, blueberry, cacao mix (or frozen berries of choice)
2 ripe bananas
1 scoop Garden of Life Vegan Vanilla Protein Powder
3/4 cup (175 ml) fresh spinach, optional
Approx. 3/4 cup (175 ml) water or vegan milk
Kiwi, cacao nibs, shredded coconut


Combine frozen fruit, spinach, protein powder, water, and one and a half bananas in blender; blend until smooth. Pour smoothie into a bowl.
Slice kiwi and the other half of banana. Arrange fruit on top of your smoothie, and sprinkle with coconut and cacao nibs.

Rainbow Salad

Salad Ingredients:
-Your favorite veggies, fruits, and/or berries (spinach, spring greens, sprouts, avocado, bell pepper, peas, cucumber, blueberries, blackberries, olives, mango, etc.)
Dressing Ingredients:
-1 avocado
-½ zucchini
-Juice from 1 lemon
-1 clove of garlic
Chop up veggies and toss in a salad bowl. Blend dressing ingredients and drizzle on top of salad. Serve chilled and enjoy!

To make the avocado swirl, thinly slice the avocado. Spread slices out so that they are just overlapping each other, and roll them up. Voila!

Raw hummus
1/2 c. Sprouted legumes
1/2 c. Raw tahini
1/4 c. (Or less) water
1-2 cloves of fresh garlic
Salt and pepper, if desired
Lots of love, mandatory

Blend ingredients together in a blender and enjoy!


Wow! I will never look at a salad as boring again! These recipes are just fantastic!  I have been trying them out, and once you have the right ingredients , they are very simple to make.  I have definitely been inspired to create a plate of salad now, rather than just chuck it all together!

If you would like to follow Shalom at ThankfulFood on Instagram you can find the link here.

If you do try any of these recipes, we would love to see your pictures!

Natalie x


1 Comment

  1. Emma Ruth Thomas 26/02/2018 / 11:46 am

    Mmmmm….frozen Lima beans? I will have to go check them out! Xxx

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