This is what I ate and drank on Monday. I titled the blog post “super high” raw because when I eat high raw, it usually means cooked “food” in some form, but on Monday, all the food was raw, except for the Teeccino and the small amount of rice milk I had in my cereal.
Wednesday, January 6th, 2010
Here we go…
1.5 cups organic Teeccino – I started the day with this. It has been sounding really good in the morning.
2 cups organic green juice – This was made with lots of dinosaur kale, celery, cucumber, leaf lettuce, carrot, and lemon)
1 organic banana
I went for a walk, which only lasted 30 minutes because I had to get back home to pee. I do that a lot it seems.
Organic marinated kale salad made with avocado, lemon juice, Himalayan crystal salt, and black pepper for the dressing. I tossed in chopped red bell pepper and orange segments.
Gigantic organic Red Delicious apple that I ate while walking my dog for 10 minutes.
1 cup organic green juice (leftover from earlier)
Organic marinated kale salad (leftover from earlier)
1 cup organic Teeccino while walking the dog for 10 minutes.
4 small bite size pieces of delicious organic raw chocolate
1 piece organic Raw lasagna (yes, I had my dessert first – grin)
I was hungry shortly after…. so I went back for more.
1 piece organic Raw lasagna
1 bowl of GoRaw’s buckwheat cereal (apple cinnamon flavor) with organic rice milk
For Wednesday, so far my Raw vegan food intake has been:
Organic Banana Protein Shake (1-ish cup water, handful of ice, 2 bananas, 2 tablespoons hemp seeds, 1/4 cup hemp protein powder)
Gigantic Organic Red Delicious Apple
Huge Organic Salad with romaine, red bell pepper, cucumber, purple cabbage, carrots, and Sesame Pistachio Hempspread Dressing (using a delicious hemp spread that Wilderness Poets sent me to sample)
Sunny Lemon Macaroons with a cup of organic herbal tea from Mountain Rose Herbs – This is a new recipe of mine that made my taste buds swoon. I created it and named it with my mom in mind. Her nickname is Sunny and she loves lemon, coconut, and dessert. This recipe is to honor my mom, the future Nana to my baby.