The Raw Food Challenge
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I began the day with a glass of water, then one teaspoon of BarleyMax in water. For breakfast I ate one-half cantaloupe, then a plum for a midmorning snack.
Lunch: Collard rolls. This needs some work, so I won’t include the entire recipe here. However, the ingredients are collard greens (smallish, young ones work best); place the following in the center of a collard leaf and roll it up, fastening with a toothpick: seed cheese (made from almonds, sunflower seeds, onion, garlic, Celtic salt), grated carrot, cucumber and red pepper. The collards I chose were too old and tough, and I didn’t season the seed cheese enough. But this has potential! Here’s a picture of what it looks like prior to rolling it up.
Dinner was a large salad of Romaine lettuce, red cabbage, tomato, cucumber, onion, mushrooms, with vegetarian Ranch Dressing inspired by a recipe in Rawsome by Brigitte Mars. Here’s the recipe:
Put the following ingredients into a blender and blend until it’s smooth.
- 1 cup cashews (the recipe called for macadamia nuts)
- 2 dates
- 1 cup water
- 1/2 cup olive oil
- 1/4 cup onion
- 1/2 teaspoon Celtic salt
- 1 teaspoon ground pepper
- 2 cloves garlic
- Juice of 2 lemons
Comments – Midway through the Raw Food Challenge
Day 15, it’s the halfway point of the challenge. I feel excellent physically. But I also feel a little stuck in the doldrums. Maybe the initial excitement of feeling so good and succeeding at this challenge is wearing off. Or maybe it’s just a temporary slump, for whatever reason. I’m thankful for my challenge buddies and the process of supporting and encouraging one another. It’s keeping me going right now.Click here to read Day 16 of the raw living foods experiment.
Return from Raw Food Challenge to Raw Foods.
