Today is my first day of my RAW food challenge!
I woke up this morning freezing cold, which made getting out of bed a rather harsh experience. Especially since I was getting up 30 minutes earlier than I usually do to make my breakfast.
That has been the first adjustment on this challenge. Normally, I just drink coffee in the morning and then go about my merry way until lunch at about noon. So the act of eating at 7:30 in the morning was a little tough. But I’m really excited about what I made!
Breakfast: Overnights Oats, Fruit and Seeds
1 cup raw overnight oats
1 apple of your choosing, I went with Fuji
3 Tbs. Chia Seeds
1/4 tsp. Cinnamon
1/4 tsp. All-Spice
1 Tbs. Agave Nectar
Best part? This is super easy to make
1. Soak your raw oats in water the night before, just enough to cover the amount you will be eating
2. Chop up an apple
3. Measure out your Chia seeds, agave nectar, cinnamon, and all-spice
4. Mix together
Snack: Raw nut mix and Kombucha
I have school on Monday’s from 9-11 but today I am going to be out and about working on a few articles for the magazine, so I thought it would be good to pack something to munch on. I erred on the lighter side and went with a mixture of raw:
How to make it?
1. Put nuts in a Tupperware
2. Close with lid
Then, I pulled a Kombucha out of my fridge, I went with GT’s Passionberry Bliss for today.
I packed these in my bag and left for school. Easy. Healthy. Tasty.
Lunch: Fruit and Veggie Salad with a Homemade Tahini Dressing
On the bus ride home from school I started thinking about what I was in the mood to eat for lunch. I knew I wanted some sort of a refreshing salad, and something with the Tahini sauce I made this morning. Then I thought, well, cucumber, tahini and dill taste good together. Cucumber and watermelon taste nice when paired together. Watermelon and Asian pear are a wonderful combination. And then I decided that some jicama would round the dish out quite nicely! Thus, my lunch was born!
This is extremely simple to make, start with:
1/2 Jicama Root
1/2 of a small Watermelon
2 Asian Pears
A hearty handful of fresh Dill
Homemade Tahini dressing to taste
Dice all the produce into bite sized pieces and put in a plate
Use a heavy hand to sprinkle Dill on top of it all
Top with a few Tbs of Tahini
I ate quite a bit of this because it was so yummy!
I wanted my first dinner to be something unique and a a bit of twist on an old classic. What’s more of an old classic than pasta?!
Raw pasta? Yup. Raw fettucini in fact. Vegetable fettucini.
How did I do it?
I used my handy dandy vegetable peeler…and after I got past the peel, I just kept going!
I wanted lots of color so I used:
1 Yellow Squash
1 large Carrot
and about 4 stalks of Asparagus
The asparagus proved to be a little hard to peel because of those most wonderful tips, so I just chopped them off and saved them to top my pasta with!
Now let’s get a little saucy with it.
What kind? Marinara, obviously.
I really enjoy roasted red bell peppers added to my marinara, so I decided to spice up my marinara with some raw bell peppers.
I kept the sauce simple by using:
10oz of grape tomatoes
6 cloves of garlic
1 whole red bell pepper
and a pinch of salt
I threw them in my little purple food processor and chopped it for a few seconds, tasted it and whew! That garlic sure did make the sauce spicy!
I finished the meal by putting my fettucini in a bowl, topping with my sauce and then garnishing with some roughly chopped basil.
Super good and incredibly fresh tasting and only took about 20 minutes to make.
My one qualm, it was cold. (Duh, its raw). But it’s cold out right now, and cold vegetable pasta just doesn’t warm you up the way normal pasta does. But hey, I guess that’s what blankets are for!
As the end of Day 1 fast approaches, I gotta tell ya, I’m feeling pretty nice. I’m a little tired (but then again, I only slept 6 hours last night), otherwise, I feel decently energized. Tomorrow, I’m gonna try to eat a little more of each meal, because I definitely didn’t eat 6 pounds today and I got super hungry a few times throughout the day.