I had a busy and grain-filled, cooked-food weekend, so yesterday some raw snacks to carry me throughout the week. Too much cooked food and not enough veggies tend to make me feel sluggish, and one of my biggest events of the year at work is coming up on Friday, so I need to be at peak energy level. Time to step up my food intake to ensure feeling my best and most energized!
So, this weekend I made walnut cacao brownie with coconut oil frosting, almond biscuits, sweet potato chips, marinated broccoli, and of course green smoothies. Over the next couple of days I plan on making buckwheat toasts and buckwheat pretzels.
One of the interesting things you tend to hear from many people who “go raw” is that when they first began eating raw, they overloaded on nuts and seeds and didn’t eat enough fresh vegetables and fruit. I expect this is a very common issue that people face (which can really detract from the health benefits of eating mostly raw or even 50% raw and so on). So, keeping this in mind, I’m going to focus on my green smoothies and use these other snacks as supplemental fuel and energy sources rather than as the bulk of my meals.
Today I ate:
- Green smoothie with 1.5 cups water, handful red leaf lettuce, 1 peeled lemon, 2 apples, 1 shot wheatgrass, some chia seeds and bee pollen, sea buckthorn berry oil, probiotic
- Raw marinated broccoli (chopped broccoli florets marinated in EVOO, hemp hearts, and sea salt)
- 2 homemade raw almond biscuits
- 1 bowl homemade chickpea chowder with 2 glasses red wine and a couple small pieces of raw walnut cacao brownie
