Today is Day 2 on my raw food journey, I’m jazzed!
I woke up at 7 this morning feeling great, just a little tired since it was 7 and I went to bed late (pretty much the story of my life).
I made a tasty batch of Almond Milk with the almonds I’ve been soaking and was so captivated by the taste I decided to build my breakfast around that!
This is what my almond milk looked like before I strained it
Since I’m not a breakfast person, I wanted something that wouldn’t feel too breakfast like, something that I like eating any time of the day. Then it hit me, a smoothie!
Breakfast: Banana and Two Nut Smoothie
This recipe is great cause it takes literally 5 minutes and is so simple!
This smoothie consists of
2 Frozen Bananas (or fresh bananas, and then include ice. I used frozen to kill 2 birds with 1 stone)
1/2 cup Raw Peanut Butter
2 cups Raw Almond Milk
1/4 cup of Raw Almond Meal, optional (I did this to get a little more texture and protein)
I love the color banana skins turn when they’ve been frozen, its the perfect mustard yellow!
The one thing I hate about frozen bananas with the skin still on is what a pain in the butt it is to take frozen skin off!
Toss those 3 (or 4, if you include the Almond Meal) ingredients into the blender and let it run for a minute or so
Then pour it into a glass and enjoy!
Lunch: Kale and Good Stuff Salad with Sweet and Seedy Apple Cider Vinegar Dressing
Tuesdays are my long day at school, so I decided to buy lunch on campus. We have a salad bar that I frequent about 2 times a week, so I know they have a nice selection of produce to eat. The one thing I was worried about was the dressing situation.
Def haven’t seen anything raw in that department. So I made my own and packed it in a tiny 1 oz glass jar this morning.
My recipe is not exact but roughly it goes like this:
2 parts raw, unfiltered Apple Cider Vinegar
2 parts Cold Pressed Olive Oil
1 part Agave Nectar
1 part Chia Seeds
Mix together in a bowl, adjust quantities if needed, and put in glass jar for transportation
As I was packing up my dressing, I started thinking about all the things I could have on my salad today; corn, green beans, carrots, peas, edamame, chickpeas, raisins, sunflower seeds…and then I realized NONE OF THAT IS RAW! The place on campus blanches all the veggies, the raisins are probably not sun dried, and the sunflower seeds are toasted.
So I hurried my butt up and threw together a salad. Here’s how it went:
Diced Cucumber I had leftover from yesterday’s lunch
Halved Grape Tomatoes
Avocado, lots and lots of avocado
And a big handful of Raw Hulled Hemp Seeds
I inhaled this, that’s how good it was. I eat every single one of these things raw all the time so it just made sense to make them into an awesome salad!
Snack: Sliced Watermelon and Kombucha
Breakfast this morning seriously filled me up, so I didn’t even need to eat my snack until the interim between lunch and dinner, and even then I wouldn’t have classified myself as starving. Protein early in the morning is the way to go.
Sidenote: I will be drinking a Kombucha everyday with my snack, because I like them, they are raw, they are good for you, but mostly ’cause they were on sale at the market, $5 for 2, when normally they are $4 each.
Today I went with GT’s Trilogy, which has a nice pungent gingery taste
I had half of that baby watermelon left over from yesterday as well, so I sliced it up to go along with my drink.
Growing up, my mom used to make these amazing stuffed peppers that I crave to this day. She would take a bell pepper; red, orange, yellow, or green and fill them with a mixture of beans, rice, onions, corn, and ground beef or turkey, all of which was cooked in a slightly spicy sauce. She would top with a generous amount of shredded cheese and then put them in a deep skillet with a couple inches of water and let the steam slightly cook the bell pepper which simultaneously melted the cheese.
That was my inspiration for dinner tonight.
I found these adorable tiny orange bell peppers at my corner market for only 59 cents!
I cut the tops off of them and cleaned out their guts
Then I stuffed it in layers, starting with some raw garlic hummus I made
After the hummus went:
then some homemade Pico de Gallo
I made my Pico de Gallo with:
The best part about the stuffed peppers my mom makes is the melted cheese on top. One of the hardest parts about going raw is not eating cheese, since I love it so much.
I was sorely craving some cheese on top when I remembered…Nutritional Yeast! It’s known for its cheesy flavor! A few of my friends reminded me that it’s raw so I bought some a few days ago. A healthy sprinkling of that on top, and my fiesta peppers were finished!
Today’s meals were great and minus the prep work of the almond milk and hummus, the construction of my each one took less than 20 minutes. Having the extra protein this morning certainly made me feel more alert, however, my lack of sleep caused my body to ache all over. I’m gonna head to bed soon and get a proper nights rest to circumvent feeling like this tomorrow!
My goodnight questions to you are, what are some of your favorite hummus flavors? And how do you use nutritional yeast?