Even though I feel great, I’m not gonna lie, visions of tearing open a bag of [ insert junk food here ] and dumping it on my face; mouth opened, hasn’t exactly escaped my mind. And don’t get me started on caffeine. Aside from battling the daily cravings, the fruits & veggies are doing their job — I feel lighter, healthier and less blah. And I’m definitely more alert, especially when 3pm rolls around during the work week.
Breakfast: Pineapple-Kale-Blueberry-Ginger Smoothie
Blend and enjoy!
Lunch: Guacamole with Bean and Rice Chips and Veggie Sticks
Dinner: Faux Pad Thai w/ Almond Chile Sauce
Almond Chile Sauce:
For Pad Thai:
In a food processor, combine tamarind juice, maple syrup, soy sauce, garlic, chile, olive oil, and salt. Process until smooth. Place zucchini, cabbage, carrot, red onion, apple, red bell pepper, coconut, and cilantro in a bowl. Add tamarind puree and toss. Season mixture to taste with salt and pepper.
For Tamarind Juice:
Split tamarind pods. Discard pods. Place pulp-covered seeds in water to cover and soak one hour. Drain. Using hands, remove pulp that surrounds seeds; discard seeds. Place pulp in small bowl and whisk in just enough water to create a smooth paste. Measure out 2 Tablespoons; reserve the remainder for another use.
For Almond Chile Sauce:
In a blender, combine the almond butter, ginger, garlic, Thai dragon chile, lemon juice, maple syrup and soy sauce and blend until smooth, adding the water to thin if needed. The sauce should be smooth and have the consistency of room temperature ice cream. Season with salt and pepper.
Arrange some Pad Thai mixture in center of each plate. Spoon ¼ of Almond Chile Sauce, 1 teaspoon soy sauce, and ½ teaspoon of sesame oil around Pad Thai. Sprinkle with cashews.
[recipe generously shared by the lovely Julia Roy]
Well. I made it through the first day of my raw-ish diet without drinking coffee or eating a single thing that tasted like dirt. And strangely enough I don’t feel as hungry as I thought I might.
Breakfast: Kale-Celery-Apple-Ginger-Peach Juice
Lunch: ‘Everything-But-The-Kitchen-Sink’ Salad
Snack: Trail Mix
Dinner: Smoked Salmon & Quinoa Salad
Dessert: Apple Slices with Raw Honey and Rolled Oats