Two days in the higher raw life…

Earlier this month I posted that I would be trying to go “higher raw” and I shared a bit more about “why higher raw” in a guest post on Bitt of Raw.  I thought I would give you a glimpse into a couple of “days in the life” on my recent higher raw adventures.

Sunday morning I got up early and grabbed Ani’s Raw Food Essentials cookbook.  I prepped the Rye Flatbread recipe (p. 23) and got it going in the Excalibur.  The dough was very thin so I added more flax meal, which suddenly gave me dough for two dehydrator trays (the recipe indicates one tray, 9 pieces).  Once I had the bread going, I enjoyed a pre-workout green smoothie:  rice milk, uncooked rolled oats, spinach, hemp seed, frozen banana and agave.

When I got home, I made Ani’s raw Ravioli (p. 239) and Cherry Tomato Marinara (p. 240)

These “ravioli” were delicious! (I used the leftover raw Cashew Cheese from my vegan pizza day ‘za)

Sunday afternoon I tried my hand at G-Living’s homemade almond milk. G-Living also provided a recipe to use up the almond pulp, the raw Snowbwall Coconut Macaroon

Homemade nut milk and raw cookies? Pinch me! (My omni husband loves these raw cookies!)

Sunday evening I had my first cooked meal of the day:  Mac & Cheese and homemade seitan (I’ll be posting about these two dishes soon!)

Monday morning I made my first green smoothie with homemade almond milk: spinach, hemp seeds, uncooked rolled oats, cacao nibs and a frozen banana.  So delicious!  I really can’t see buying almond milk when I can make my own fresh and tasty nut milk.

My mid-morning snack was an oh-so-green juice:  granny smith apple, romaine lettuce, celery, cucumber, ginger + lime juice.  My new favorite green juice!

And then, it was lunch time—a raw Rye Flatbread sandwich!

Flatbread, cashew cheese, alfalfa sprouts, cucumber and romaine lettuce.

What an amazing sandwich!

In the afternoon I had raw snap peas with humus and later an orange. Dinner was cooked:  reheated refried beans & brown rice and a raw cabbage salad with dehydrated tomatoes & peppers and red onion, with an olive oil, coconut water, lemon juice and Herbamere dressing.  I had a raw Snowball Coconut Macaroon for dessert.

I’m finding that during the week I’m 80-90% raw until dinner and dinner is usually 50/50.  This is definitely a process and I’m sure I’ll go through ebbs and flows.  I can report that my energy levels are surprisingly high — which is significant, considering the brutal winter we’re having— and I’m requiring much less sleep.  Something is working!

How do you incorporate raw foods into your diet in the winter?

Tagged as: ani phyo, dehydrated bread, g-living, homemade almond milk, raw food, raw macaroons, raw ravioli, raw vegan