Tuesday, May 12th, 2009

Monday’s High Raw Food Intake – Plus An Awesome Recipe

by Kristen Suzanne in sauerkraut, sun warrior rice protein

I get tons of requests to post my daily food intake. Here you go! :) Today was a very High Raw day for my husband and me, and it was awesome! Everything is organic – always.


~ Water with fresh squeezed lemon
I love starting my day with a big glass of fresh, purified water. I usually wake up feeling thirsty and this is the first thing I want. To make it extra nutritious, I added the juice of half of a lemon. Nice and alkalizing.

~ Strawberries
My breakfast was 2 cups of delicious strawberries that were locally grown (from the CSA). I added a teeny-tiny-itsy-bitsy drizzle of raw agave nectar on it to get them extra juicy. They were so good! Strawberries rock. They have fiber and they’re loaded with nutrients (phytonutrients, vitamin C, magnesium, potassium, phosphorus, and more).

~ Power Ick!
This is pretty disgusting and I can’t help but make some crazy faces when I’m drinking it. Ick! I plug-n-chug it and then chase it with water. It consists of 1 1/2 cups water, 1 heaping tablespoon wheat grass powder, 1 tablespoon Berry Greens, 1 tablespoon Fruits of the Earth, 1 tablespoon Vitamineral Green. When I finished drinking it, I looked over my shoulder, thinking for sure I had a cape on. Damn… no cape. I thought I might have taken on some super powers after drinking this.
*My husband had 2 big scoops of raw brown rice protein powder added to his.

~ Krautwich and Bell Peppers
I’m loving raw, unpasteurized sauerkraut lately. It’s so dang good for you!!! (Check out my post about sauerkraut here.) I made a little Krautwich for part of my lunch. It consisted of 2 slices of kamut bread (not raw) with sauerkraut in the middle. That’s it. Delish! The rest of my plate was filled with the slices of one red bell pepper and one yellow bell pepper. BTW, I never eat green bell peppers because they’re not ripe, which can cause digestive trouble.

~ Hypnotic Orange Juice
This was heaven in a cup. I went to my friend’s house and picked oranges from her tree today. I took them home and squeezed them . They were still warm from the sun and it was so amazing. My goodness… when someone gives you a hard time about loving the raw lifestyle, give them a glass of this heaven and they’ll understand why you’ve chosen this path. It’s hypnotic.

~ Savory Garden Veggie Pasta (recipe at end of post)
This dinner was so good! With every bite I felt like the cells in my body were getting stronger and stronger. By the end of the meal they were dancing for joy and struttin’ their stuff. Even though I’m giving you the recipe below, it was basically a bowl of zucchini noodles topped with veggies (broccoli, carrots, yellow and red bell peppers) that were marinated in a wonderful, savory sauce that my husband loved so much he was licking the bowl. We both are not crazy about the taste of raw broccoli, but when we have it like this – we LOVE it! We each had a bowl of this. (Leftovers will be my lunch tomorrow.)

~ Dessert Time
I was craving something sweet to follow my meal. I quickly downed a nice plump medjool date (I get them here11 pound box, baby!). Then, I was inspired to make my recipe for Holiday Chia Pudding (it’s so easy, recipe here). After I soaked the cashews and made it, my husband and I each had about 1/2 cup. Yummers in our tummers!!!

~ Late evening snack
We found ourselves a little hungry later on and we didn’t want anything sweet. We opted for another Krautwich. Mmmmmmm…

~ Pure Rush Chocolate
I decided to have a bite of chocolate (I always keep this stuff on hand in my freezer for just such occasionsgrin). I ate a piece of Pure Rush Chocolate; it was about the size of a quarter. The recipe is in my latest book, Kristen Suzanne’s Ultimate Raw Vegan Chocolate Recipes. If you’d like a chance to win a copy of this book or ebook, visit here.


Savory Garden Veggie Pasta
By Kristen Suzanne of KristensRaw.com

Yield 3-4 servings

Marinade

1/2 cup olive or hemp oil
2 tablespoons tamari (wheat free)
2 cloves garlic, pressed
Juice of one lemon
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
2 pinches black pepper

Veggie Mix
2 cups carrots, diced
1 head broccoli florets, chopped into bite size pieces
1 cup red bell pepper, chopped
1 cup yellow bell pepper, chopped

Pasta
1 large zucchini (or 2-3 medium), spiralized


Directions:
Whisk the marinade ingredients together and set aside. Place the veggie mix in a large bowl and pour the marinade on top. Stir to mix and coat the veggies with the marinade. Set aside for 30-60 minutes, stirring every 10 minutes or so. (Alternately, you can make this a day ahead of time and put the marinated veggies in the refrigerator overnight.)

Put your spiralized noodles in serving bowls and top with the marinated veggies. Voila! Yummy, easy, extraordinarily nutritious, and delicious!

*For extra mojo, sprinkle on some hemp seeds and raisins!


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