It’s my second week of eating raw, and I am eating loads of nutrient dense low-calorie foods to meet my daily calorie intake. Eating raw requires one to count calories to assure you are eating enough to fuel your day. However, with all the foods I am eating, there have been so many times when all I wanted was a big slice of bread or bowl of fries.
I’m also spending a lot of time in the lady’s room and waking up at least once if not twice during the night to visit the bathroom, all those water filled foods. Absolutely no dehydration possible eating this way, and that’s a good thing.
Another good thing I’ve experienced is no headaches, except for the one I had the first three days because I wasn’t drinking coffee. Big time caffeine withdrawal.
I started the day with lemon water and a 20 oz. green smoothie I made using my DIY Protein Powder. I used two large ripe bananas, 1/2 cup raw almond milk, 1/2 cup filtered water, 1 cup of kale and 1 and 1/2 teaspoons of agave nectar.
Throughout the morning I snacked on a bowl of sliced grapefruit and oranges from my desk.
I sliced and marinated some portabella mushrooms in raw coconut aminos, ( I use this because it’s raw and it’s not salty at all, purchased at Whole Foods), crushed garlic, and sesame oil the night before. I also made a dipping sauce of 2 tablespoons, organic sesame tahini, 1 tablespoon raw coconut aminos, 1 1/2 sesame oil and just a touch of agave nectar. When I was ready for lunch I rolled the portabellas, carrots and sprouts in collard leaves, and lunch was on.
I snacked on more fruit and nuts during the afternoon.
Dinner was the rest of the portabellas with sliced onions, red and green peppers, served on top of a simple cauliflower mash I made by processing raw cauliflower until very fine, mixed in nutritional yeast, poultry seasoning, and herb de Provence, and salad, such a hearty meal.
Have a great Wednesday and check out Jenn and the others at Peas and Crayons for some great WIAW.