The one challenge I see myself facing is keeping up with the meal planning and preparation. I can see that proper planning is needed to maintain this type of regimen. The first 2 days of going raw I stuck with smoothies, salads, and whole fruits and vegetables. But as I moved into the busy week, I wanted to try and have similar meals as the rest of my family, so I have taken up the challenge of making raw meals and not just whole raw plants. This proved to be a success on my first try! So I will share with you my first raw meal!
My family’s vegetarian dinner: Garlic Parmesan Mashed Potatoes, Sauteed Kale, and a Quorn Cheese Burger
My raw version: Garlic Mashed Cauliflower, Kale Salad, and a Pesto Portobello
The internet had been most helpful is guiding me in techniques and recipes to try for this raw regimen. I searched through several recipes for raw mashed potatoes and all of them used cashews, cauliflower, and olive oil. So I went for it. Here’s the recipe I ended up with:Ingredients: 1 cup cashews celtic salt (to taste) black pepper (to taste) 1 small head of cauliflower (chopped) Juice of 1/2 lemon 1/2 tbsp miso 1 clove garlic (crushed) 2-3 tbsp nutritional yeast 1/4 cup water 1-2 tbsp extra virgin olive oil (EVOO) 1. Grind cashes, salt and pepper in food processor until powdery 2. Add cauliflower, lemon, miso, garlic and nutritional yeast and blend. Slowly add in water as needed to assist with blending. 3. Scrape side of bowl often to ensure all ingredients are combining. 4. Slowly drizzle in EVOO to give the mixture a creamy texture 5. Stop blending when mixture is smooth, light and fluffy. These garlic “mashed potatoes” are great! You can eat it like this and it’s marvelous or you can use it like a hummus and dip your favorite vegetable or cracker in it for a powerful flavor and and thick and creamy texture!
Kale salad is something I have heard of but never tried. I am usually a fan of my kale sauteed or used as a wrap. But this kale salad was amazing and it stands up really well to dressing. I didn’t do any special shopping for this salad I just used what i had around:Ingredients: 5 kale leaves (chopped) 1/4 red onion (sliced) 1/4 red bell pepper (sliced) 10 cherry tomatos 3 springs parsley (chopped) 1 small avocado (chopped) 1 stalk celery pinch of celtic salt black pepper (to taste) pinch of cayenne pepper juice of 1/2 lemon 1 tbsp extra virgin olive oil Place all the ingredients in a bowl and mix well, massaging the kale to tenderize. This salad was fresh and hearty. I can’t wait to try different variations!
The Pesto Portobello recipe I derived from the Food Matters Detox and Rejuvenation Guide. I changed it up a bit because I am still getting used to using nuts in my meals.Ingredients: 4 portobello mushrooms 1/2 cup pine nuts 2 bunches of basil (about 2 cups) 1/2 cup olive oil 2 cloves fo garlic (chopped) 1 tsp celtic salt juice of 1 lemon 1. Wash and remove the stem from the mushrooms and lay out on a serving dish 2. Place all remaining ingredients in a food processor or blender and blend until smooth. 3. Fill the mushrooms with pesto and serve fresh. These were soooo good! And they flavors went great with the garlic mashed cauliflower. It felt like a fresh version of my family’s meal.
Now, I know this is a lot of prep and blending and ingredients to use just for one meal, but I suggest replacing one of your cooked items with a raw version or substitute at each meal. This way you can get more LIVE food with all the vital nutrients.