Been a bit off track this last week or two. I was sick with a cold that turned into a sinus infection. Finally feeling somewhat better yesterday.
We’re on our weekend trip to Rhode Island. I survived on my two juices, oranges, and bananas yesterday. And coffee.
I was starving by the time I was done with my work meeting (the purpose of the trip) at 5 and so we went out to a Mexican restaurant that was recommended. They had avocado fries on the menu and what can I say, I was curious. They were about a 1/1 ratio of fried breading to avocado though. Tasty but a mistake. They were $10, too, so I didn’t want to just let them go to waste. Bad logic.
Then I got an arugula salad with some roasted vegetables that was a bit too oily to be really good. My margarita saved the meal at least.
We went downstairs for breakfast this morning. I had a small cherry Greek yogurt and an apple with some peanut butter and then we headed to Stop & Shop for smoothie ingredients.
I just used my Nutribullet for the first time. It works really well! I wouldn’t replace the Vitamix with it but it’s far more portable and great for travel.
I might make a chocolate shake now.
2 PM Yum, I’m eating a collard wrap from the restaurant across the street from my office. It’s not all raw as it has chickpeas and roasted corn in it bu thtere’s also avocado, tomato, cilantro all wrapped up in two big collard leaves.
I’ve been struggling a bit of late with the holidays ramping up into full swing and I’ve had a cold since Friday that I’m just getting over. I’ve been making lots of juices and smoothies at least and trying to have a salad every night. Saturday I had a giant smoothie for breakfast but then succumbed to a bunch of unhealthy food at dinner thanks to having plans with my husband’s family (they don’t eat well at all!). Sunday I recovered a bit with juices in the morning and then I made a buddha bowl with quinoa, spinach, beans, and guacamole for dinner.
I skipped lunch altogether yesterday. I just couldn’t stomach the idea of getting a salad down. I seem to have caught my daughter’s cold so was still craving comfort food.
It’s been almost a month since I started this high raw diet. I’ve been raw until dinner most days and have been making sure I eat a big salad with dinner when I do eat something cooked. I’m feeling pretty good. I have more energy. I feel clear headed. And most importantly, I feel happy. Life feels good. I feel grateful for, and better able to connect with, the people around me. I don’t think I’ve lost much if any weight but so be it.
I was going through some old entries from 2009 when I first started this blog and and remembered how I would go off the rails when I used to eat something cooked after going for stretches of weeks eating all raw. It always seemed to be all or nothing and if I would swing the pendulum into the 99% raw territory it seemed to swing just as furiously back towards things like bread and cheese.
I’m really not depriving myself this time around, which seems to be creating less of a pendulum effect. If I really want something then I eat it. We went to the movies with Ruthie on Saturday and I was hoping to bypass the popcorn but Ruthie really wanted to get some. Next time I’ll make some popcorn at home without a bunch of chemical additives but since we hadn’t planned ahead I got her the kid-size popcorn. Then I smelled it and I really wanted some, too, so I had about two handfuls. Afterwards I had horrible stomach cramps. (This is one of the problems with eating really well… it can make you intolerant to eating all those things that really shouldn’t be in anyone’s food in the first place.)
We went to Chipotle for dinner since it was getting late after the movie and there is one right near the mall so I had a salad bowl there. Did have some brown rice, black beans, and a bit of cheese on it.
Yesterday I ate raw for most of the day but decided to have a half cup of brown rice pasta with a little butter and parmesan with my big greek salad. It was delicious.
I’m learning what I like and don’t like. The veggie burger patty was good on Friday night. I had another on Saturday and had a hard time getting it down. Things like the raw ketchup that have sun dried tomatoes in them I find mildly repulsive. As do the nut heavy entrees.
I love my juices in the morning for breakfast. Sometimes followed by some chia pudding or oatmeal with berries. Sometimes not. First lunch is a huge green smoothie (a quart or more) in the late morning and second lunch is after noon and has been an avocado on some sort of raw cracker with lemon juice and salt.
Chocolate shakes are a delicious treat. The raw brownies are, too.
A salad most nights with something cooked – anything from a slice or two of pizza to some brown rice or quinoa – is keeping me even keeled.
I made a raw bread this morning. It’s in the dehydrator at home as I type this from the office. Fingers crossed.
We’re doing a fair amount of entertaining this coming weekend so I think I’ll make the cheesecake on Thursday or Friday.
I’ll try the zucchini hummus and collard wraps one day this week when I tire of the avocado on crackers (or maybe the raw bread!) as my post smoothie lunch.
I’ll try the raw ravioli for dinner one night and have a fully raw day. Maybe the raw fettucini alfredo another night.
Tonight, I’m making vegetable soup. The cooked kind. And I’m looking forward to it.
I was starving this morning and not really in the mood for chia pudding and we didn’t seem to have much else in the house that was raw, prepared, and appetizing. I had a banana and then it occurred to me that some juice would tide me over. I made a green juice and then a juice with oranges, sweet potato and pear. Yum, it was good and now I feel stuffed.
I use weekends to do most of my prep and dehydrating. I’m trying to make a meal plan for the week so that I have food ready and available so maybe I can continue to stay raw all day even at dinner. I’m not going to stress about it if I don’t but I’ve felt so good on the days this past week that I did all raw and I want more of them!
Staples that I’m trying to always have on hand:
- Almond milk (I make a quart every 4 or 5 days by soaking 1 cup of raw almonds with about 5 cups of water)
- Tons of bananas
- Green Juice (2 Apples, 1 cucumber, 1/2 bunch Kale or other greens, 1/2 a bunch of celery, 1 lemon, and 1 -2″ ginger makes about 32 oz each morning).
- Green smoothie ingredients (kale, apple, bananas, frozen mango and frozen berries).
- Chia seeds for pudding
- Buckwheat groats
- Flax seeds
- Almond butter
- Apple Cider Vinegar
- More apples
- 1-2 batches raw bread or crackers – I’m going to make the rawtarian’s soft bread for the first time today. Fingers crossed it’s good! When I’ve been making bread and crackers I keep some out for the week and then freeze some so then I have a variety in rotation.
- Cut up veggies – carrots, celery, peppers & cucumbers.
- I try to make sure I always have at least a cup each of cashews, macadamia nuts, pecans, walnuts, brazil nuts, and pine nuts so that if I get inspired to make a sauce or cheese or raw cheesecake or something; I am prepared.
- Salad ingredients (lettuce, carrots, celery, beets, sprouts, grape tomatoes)
- Lemons and limes
- Olive Oil
- Honey, agave, and maple syrup
- Cocoa powder
- Basil (plant)
- Sundried tomatoes
- Rosemary (plant)
- Cilantro (plant?)
- Dried unsweetened coconut
- Brownies or some other chocolate treat
- Another dessert
- Milk for coffee
As for the recipes I want to try this week:
- I want to start making a dip every week for veggies etc. I think I’ll try the Rawtarian’s ranch dressing this week.
- Jicama to cut up into “fries” to have with the raw ketchup and veggie burger.
- Collard wrappers – marinate collard greens in some lemon juice and salt to soften them up a bit and then use them for wraps for things like burgers and hummus
- Zucchini hummus
- Fettucini alfredo with spiralized zucchini
- Ravioli using thinly sliced turnips with a cheese filling
- A raw salad dressing (in addition to the ranch dressing dip)
Prep for the week that I’ll do this weekend:
- Make bread and cheesecake and ranch dressing
- Sprout mung beans.
- Juice some lemons so that I have fresh lemon juice on hand for salad dressings etc.
- Marinate collard leaves for wrappers.
- Shred carrots and beets to throw on top of salads etc.
Ooh yum. These raw hashbrowns looks good, too. I might have to make them as well since I have some raw ketchup made up already.