I didn’t make it all the way through raw week. I hope you all will forgive me. It wasn’t because it was so unbearable that I had to stop; in fact I really enjoyed the food I had for the two days I lasted. No, the reason I had to stop was because I got a sinus infection, a really bad one that put me out of commission for a few days. I was going to suffer through it, but I realized it wouldn’t allow for me to fairly evaluate how eating raw made me feel (sneezy with a side of congested). And eating raw is all about health and feeling clean and better. I hope to try again in the summer, when vegetables taste a lot better, and I can fully embrace it, because the two days I did have were a lot better than expected.
To recap: a raw eating plan means that nothing (and I mean NOTHING) is cooked over 118°. Many raw foodists are, in reality, about 80%-95% raw, eating cooked food in small amounts. There are a select few out there who are 100%, but I’m not sure how they ever go out with friends. There are raw packaged foods out there, but most raw foodists only eat whole, unprocessed foods. Some eat meat and dairy (raw – which means uncooked and unpasteurized) but many are vegan, which was the route I went.
Grocery shopping for this week was a heck of an experience. My cart was PACKED with vegetables, which meant checking out took a lot longer. My fridge overflowed with produce. I had a lot of food left over since I didn’t finish the week (which you’ll hear all about next month during February Freezer Meals!). But I promise, nothing went to waste.
Breakfast – An apple, a banana, 2 clementines (I was at a friends’ house, so I couldn’t prepare anything).
Lunch – Guacamole (homemade), with carrots to dip
Dinner – Zucchini pasta (zucchini shredded with a veggie peeler) with pesto, tomatoes, spinach, and raw sunflower seeds. The key is to squeeze out any juice from the noodles, then marinate them in whatever sauce you’re using. The boyfriend really enjoyed this with a little balsamic sprinkled over it.
Breakfast – Green Smoothie, but instead of soy milk, I had to use water. So bananas, berries, and spinach, with a little water to get the blender moving.
Lunch – Mixed greens salad at a work lunch. No dressing, croutons, etc. Watching everyone else eat the hot, presumably delicious food was a little difficult.
Dinner – Carrot and vegetable soup (above). I threw a bunch of raw vegetables in the food processor (carrots, tomatoes, peppers, leek, garlic, zucchini) along with some raw miso to add flavor. Topped with raw sunflower seeds for protein and crunch.