Rockin the Raw for a Week

5 Mar

A few months back I picked up a tasty looking raw foods cookbook with the best intentions to try some recipes out of it.

Sexy looking raw food lady - sells the way of eating quite well!

I read through and found that most called for a dehydrator which I didn’t have. So today I decided to brave the mall and purchase a simple dehydrator to give raw foods a shot. My partner in crime is interested in trying raw foods as well and it’s his birthday next week so I figure a week of raw cooking along with a few other surprises will make for a good birthday treat : )

Over the next week I will document the different recipes we try (most will be from Ani’s cookbook, some from raw food blogs like the Raw Foods Witch, Rawmazing and The Best of Raw Food). I will also keep an eye on how much time the preparation takes, the cost and most importantly how we feel.

Here’s what the week will look like…this may or may not change since we never plan this far in advance and often get inspired to try something different later in the week!

MONDAY
BREAKFAST
Eggplant Bacon
Brazil Nut Banana Pancakes
LUNCH
Hemp Sun Burgers
Salad
DINNER
Mango Macadamia Nut Maki
Marinated Mushroom Shiitake Roll

TUESDAY

BREAKFAST
Spinach Mushroom and Thyme Scramble
LUNCH
Tom Yam Gong Soup
Pad Thai with Kelp Noodles
DINNER
Nachos
South of the Border Wraps (and some sort of bday treat!)

WEDNESDAY
BREAKFAST
Smoothie
Raw Food Oatmeal
LUNCH
Veggies and Dip
Sphaghetti
DINNER
Raw Pizza with Salad

THURSDAY
BREAKFAST
Mango Breakfast Cobbler
LUNCH
Thai Coleslaw
Fruit and Nut Salad
DINNER
Raw Pate with Collard Green Wraps
Raw Ragu
 
 

FRIDAY
BREAKFAST
Smoothie
Raw Food Oatmeal
LUNCH
Olive Tapenade
Flax Seed Crackers
Kale, Avocado, Sprouts
DINNER
Deluxe Spinach Salad
Leftovers from week?? Or something we come across that looks exciting?

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2 Responses to “Rockin the Raw for a Week”

  1. nfgtgcc February 13, 2013 at 8:12 am #

    iK0rpg mkagyawgeabt

  2. Dvinear February 10, 2013 at 11:55 am #

    just like high fructose corn syrup, on a daily basis, those who don’t pay aoenttitn consumer copious [meaning entirely too much] of both HFCS and SOY. Soy is now in everything: bread; meat; ice cream; pasta; sauces; juices; waters. It is filler and a way for the food corps to make a killing in profit from turning a raw material into ten times the product. coupled with pasteurization [meaning boiling all nutrients and active cultures out of stuff to increase shelf life]

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