I’m awful at updating, I know it. And there’s no excuse for it—I have a bunch of photos on my computer of what I’ve been wearing (granted, they’re mostly quick snaps before I head out to work, sans tripod), but I do have something to show for myself. I just find that when I get home, the interwebs suck me in, and I spend hours reading whatever catches my fancy until whoops, it’s 11:30 and I should have been asleep an hour ago. I need to instill more self-discipline in my daily life—that’s something which I wish I had more of growing up. I can be persevering, but make myself follow a schedule/project through, especially if I’d rather no be doing it? You can guarantee I won’t, or I’ll put it off til the last minute and get stressed about it.

All of which is a long-winded way of saying I know I’ve been needing to update. Every time I see a fashion or vegan blog, I remember this one languishing with a stinky, 2 week-old “latest” post. I’m going to make a “Best of” post of all my favorite ensembles for the month of July and August once it’s over, hopefully to make up. And then I’m going to hold myself to posting regularly, at least once a week—even if I don’t have any pretty pictures.

So yeah, this is a non-update since I have nothing crunchy or chic to report on. Well, actually, my raw diet/cleanse has been going fine. I’m probably only eating about 65–80% raw, but I think this is a balance I can sustain indefinitely (can’t let go of my breakfast cereals, man). I ate more junk food than I should have this past week, and let me tell you, (over)processed foods just don’t taste as good as they used to. I ate a doughnut this afternoon (gasp!) and right afterward I craved some fresh foods. I always bring carrots, so I gobbled that up real quick. For dinner, I’ve been alternating between eating my stuffed mushroom delight (with too much garlic) and a veggie wrap inspired by The Precision Afrikan‘s the Nigerian (aka. raw taco). My wraps are collard green based with carrots, romaine lettuce, leftovers from my mushroom stuffing, tomatoes from my garden (yay) bell peppers, and mushrooms. I also used brinjal (eggplant relish) as spread and sacrilegiously dipped the whole thing in Swad’s Pakoda chutney. MMMMMM!

This is almost like what I ate for dinner