RAW Food Challenge Day 2

Hello all!

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.

SHOOT.

So I hurried my butt up and threw together a salad. Here’s how it went:

Started with some Kale then added:

Diced Cucumber I had leftover from yesterday’s lunch

Clover Sprouts

Blueberries

Halved Grape Tomatoes

Broccoli Florets

Mushrooms

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.

Dinner: Fiesta Stuffed Bell Peppers

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:

Green Onions

Sprouts

then some homemade Pico de Gallo

I made my Pico de Gallo with:

Grape Tomatoes

Cilantro

Red Onion

Lime Juice

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?

RAW Food Day 1

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

5. Devour

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:

Sunflower Seeds

Walnuts

Pecans

How to make it?

1. Put nuts in a Tupperware

2. Close with lid

TA-DA!

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 Cucumber

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!

Dinner:

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 Zucchini

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.

RAW Food Challenge

Hello everyone!

After a few days of contemplation, and lots of Google searches, I have decided to embark on a new challenge. One that doesn’t involve 6 hours of baking, or 4 sticks of butter. No, this challenge will be much different.

I was first inspired by this blogger because she just completed this challenge as well.

Beginning tomorrow, I will be going RAW for a week. 7 days. 21 meals + snacks.

Raw Fruits. Raw Veggies. Raw Seeds, Nuts, and Sugars.

Nothing cooked over 116 degrees. But for the sake of keeping it somewhat simpler, I’m just gonna keep things cool.

When I first started thinking about this, I was apprehensive, really really apprehensive. I read a lot of informational websites, and what I learned was shocking. According to some experts in the field women who eat a raw food diet should be consuming about 6 pounds of food a day!

One of their “suggested breakfasts” was 3 pounds of watermelon! I don’t think my stomach could hold that much at once! I understand that because there is little fat in what I’ll be eating my body is going to burn through it much quicker, but oh my goodness. If I try and eat 6 pounds every day, I’ll always have food in my mouth!

I kept searching, and eventually I found some REALLY intriguing recipes that I can’t wait to try (no, I won’t tell you now and spoil the surprise). Just you wait and see, I think some of the stuff will really knock yours socks off!

For the past few days I have been stock piling the things I will need, since school and work are going to be pretty demanding this week I wanted to make sure I have just about everything I need beforehand.

I have been thinking a lot about the things I will miss over the next week, my list includes:

Sauces

Milk

Bacon

So, in an effort to not go without, I have been prepping my alternatives for 2 out of the 3 on this list (sorry bacon, I couldn’t find a good alternative for you. I love you. I’ll miss you).

In my kitchen at this very moment I am soaking:

Raw Sesame Seeds for Tahini Sauce

Raw Almonds for Almond Milk

Raw Chickpeas for Hummus

and Raw Oats for my breakfast tomorrow

In addition to these goodies that are already underway, I have about half a produce market worth of fruits and veggies in my fridge and on my counter right now.

See!

Among the things I am most excited to use is this gorgeous Kale

And Chia seeds! I never knew you could eat the hair off your Chia pet!

As far as protein goes, I’ve made sure to stock up on the following (all raw):

Sesame Seeds

Chickpeas

Hulled Pumpkin Seeds

Sunflower Seeds

Chia Seeds

Hulled Hemp Seeds

Almonds

Walnuts

Pecans

Raw Almond Butter

Raw Peanut Butter

For grains:

Raw Oats

Almond Flour

To sweeten things up:

Agave Nectar

Raw Honey

Coconut Flakes

To drink:

Kombucha (because it was on sale at the market)

Am I a little scared? Yes. But, more so, I’m excited for what’s to come. I will be blogging everyday about my experiences, my mood, my food and of course all the recipes!

There are 2 exceptions I’m making to this whole “only raw” plan of mine.

1. I am not giving up my morning cup of black coffee

2. Nor will I be giving up my option of having hot tea, since the nights in SF can get realll chilly in this old apartment of mine.

Other than that, RAW ALL THE WAY, BABY!

Wish me luck!

I am waking up early to finish my almond milk and tahini sauce, so off to bed for this blogger!