The End of Raw

Breakfast:
Smoothie w/Water, Spinach, Strawberries, Blackberries, Blueberries, Plum, Peach, and Banana (cut up and frozen last week...they were on sale so I bought A LOT!)

Lunch:
Sushi w/Seaweed Salad from Blue Fish

Dinner:
Leftover Sushi and Seaweed Salad


CrossFit Workout:

Run 1/2 Mile
20 Push Ups
20 Squats
20 GHD Sit Ups
20 Lunges

~and~

One Round of "Helen"
Run 400M
21 Kettlebell Swings (35lbs)
12 Pull Ups

~and~

Modified "Lynne"
Five Rounds of:
10 Bench Press (65lbs)
10 Pull Ups

~and~

5 Left Arm Turkish Get Ups (20lbs)

5 Right Arm Turkish Get Ups (20lbs)

10 Deadlifts (75lbs)

Raw Day 9

After Tuesday's poorly performed workout, I have decided to put the extreme raw eating on hold. I had been adding plenty of healthy fats, specifically nuts, avocado, and coconut, to my diet but felt that the lack of protein may have contributed to my weakness and fatigue during the previously stated workout. Therefore, I have been and will continue to incorporate either raw (in the form of sushi) or cooked seafood into my otherwise raw diet, for the remainder of the week.

Breakfast:
Smoothie w/Water, Coconut Meat, Banana, Frozen Strawberries and Blueberries, and Spinach

Lunch:
Grilled Halibut (6oz) w/Olive Oil and Lemon
Red Leaf Lettuce Salad w/Avocado, Heirloom Tomato, Cucumber, Pumpkin Seeds, and Lemon-Olive Oil Vinaigrette

Snack:
Banana Bread Lara Bar

Dinner:
Red Leaf Lettuce Salad w/Cold Grilled Halibut (6oz), Tomato, Cucumber, Avocado, Pumpkin Seeds, and Lemon-Olive Oil Vinaigrette

CrossFit Workout:
800M Run
40 GHD Sit Ups
800M Run
40 Supine Rows
800M Run
40 Push Press (45lbs)

Raw Day 6

Dinner:
Tonight we ate at Fin, a new sushi restaurant that opened down the street from our house. My intention was to find a few items that would be suitable for my raw experimentation...however, my weakness for sushi combined with my ravenous hunger thwarted my plan. Although technically raw, fish is not considered a staple of the raw diet/lifestyle. I felt a tinge of guilt, as my cravings were stronger than my willpower, but decided that I had worked out hard during the week and likely needed an extra protein boost...right!? And, I guess if I was going to "cheat", salmon, yellowtail, avocado, cucumber, and seaweed were probably pretty much my best bet, as far as healthy choices are concerned. The wine and sake bomb...now those are a different story...I'll be back on track for Monday.

I love the way that eating raw makes me feel, I'm sleeping better, feel more energized, and have not experienced any of the normal bloating or blahs that are experienced with a normal cooked, higher protein, meat-rich diet, but don't know that I would want to give up sushi...the flavors, the texture, and of course the health benefits of both salmon and seaweed... I also wonder how realistic this lifestyle would be, in cities other than San Francisco, L.A., and New York, which support and embrace such a lifestyle. Just a thought.

Lunch:
I created these rolls using English cucumbers that I had sliced lengthwise on a mandolin. I then took four slices of the cucumber and layered them to create my wrapper, which filled with julienned (sort of matchstick slices) carrots and red bell peppers, red mustard microgreens (added a nice spiciness), sprouted sunflower seeds, avocado, basil, mint, and sea salt. I rolled this all up into a nice little roll and ate it like a little burrito. The crunchiness and freshness of this roll was a welcome combination. And, I love the combination of the mint and basil...sort of similar to a Thai summer roll.

Breakfast:

Smoothie w/Almond Milk, Banana, Strawberries, and Frozen Mango and Pineapple

Handful of Raw Granola

Apple

CrossFit Workout:

400M Run

20 Overhead Squats

20 GHD Sit Ups

20 GHD Back Extensions

~and~

"Lynne"

Five Rounds of:

Max Rep Bench Press (70lbs)

Max Rep Pull Ups

~and~

Kettle Bell Clinic

Raw Day 5

Dinner:
Smoothie w/Fresh Squeezed Orange Juice, Strawberries, Blueberries, Banana, Frozen Mango and Pineapple
Soft Tacos w/Spicy "Beans", Guacamole, Tomatoes, and "Sour Cream"


I hit a major food wall this afternoon...when I got home from CrossFit tonight nothing that I had in my raw food artillery seemed to sound edible. And, I'm pretty sure I over did it on the cashew "cheeses" for awhile. If I had opened up my fridge and been faced with the temptation of a tantalizing plate of sushi...I just may have eaten it.


This lifestyle isn't too far off from one that I normally live, with exception to the lack of fish and eggs...two of my favorite things, but for some reason today seemed to be a little more difficult than the last few. I'm loving the fact that my body isn't working overtime on digestion, but also wonder if it might secretly be telling me, "Eat more protein!". I realize that I'm getting protein in the vegetables, nuts, and quinoa that I've been eating, but how much is enough/too much, especially when trying to achieve optimum performance levels and health?

Lunch:
Herbed Zucchini Flatbread
w/Sun-Dried Tomato "Hummus", Marinated Zucchini, Tomato, and Basil

The flatbread is a mixture of coarsely ground zucchini and walnuts, fresh basil, thyme, oregano, sea salt, and a splash or so of water. The mixture is spread out thin and dehydrated overnight. The hummus and zucchini were made earlier in the week. This combination of flavors was really perfect, but I was seriously craving something crunchy so...I ate two carrots.

My meals have been satisfying and delicious, but I'm finding myself in need of a snack here and there, so I decided that I would take some of my pecans, toss them with a little olive oil, sea salt, and rosemary, and then dehydrate them. So, we'll see how that turns out.


Breakfast:
Smoothie w/Young Coconut Water, Almond Milk, Carrots, Spinach, Frozen Pineapple, Mango, and Blueberries
Apple Pie LaraBar

The spinach may sound like a strange addition to some, but you don't actually taste it with all of the other fruits...I just thought a little green and some iron would be good this morning.

CrossFit Workout:

Run .25 Mile

Push Up Pyramid (1-2-3...9-10)

"Annie"

50-40-30-20-10 of Each:

Double Unders

Sit Ups

Raw Day 4

Breakfast:
Smoothie made with Coconut Water, Almond Milk, Raw Honey, Frozen Pineapple, Mango, Bananas, and Blueberries (inspired by p. 78 of RFRW)
Handful of Granola




Lunch:
Red Beet Raviolis (inspired by a recipe on p. 176 of RFRW) w/yellow pepper puree, herbed cashew "cheese", red kale microgreens, and pistachios




I modified this recipe by using cashews instead of pine nuts in the pepper puree. I also decided to strain the puree, to give it a more smooth consistency, and then continued to puree the reserved mixture with more cashews, olive oil, and lemon juice...to make a "cheese" or dip. The cheese mixture, that I've been using for the lasagna, was used for this recipe with the addition of fresh tarragon and parsley.
I used baby beets (sliced and then marinated overnight with lemon, raw walnut oil, and sea salt) for this recipe which could make a nice little appetizer or starter course if served on individual plates, as pictured above. For lunch, I used six baby beets thinly sliced on a mandolin; this made five substantial raviolis...or, I guess my version looks more like a napoleon. Either way, this recipe was flavorful and could be modified by substituting a sun-dried tomato puree for the pepper and adding pesto or basil to the "cheese".

Pre Workout Snack: Smoothie w/Young Coconut Milk and Meat, Almond Milk, Frozen Banana, Cocoa Powder (Green and Black's Organic Cocoa)

Dinner:
Market Salad
w/sprouted quinoa tabouleh, sprouted sunflower seeds, baby beets, and avocado vinaigrette




I'm realizing that if you have a few hours or are willing to make a few hours, at the beginning of your week, creative and seemingly involved meals are not that difficult to assemble throughout the week. This salad is a good example of a healthy, colorful, and flavorful meal option, using ingredients that I had either prepped or made on Sunday. I used a great avocado based citrus dressing (recipe on p. 96 of RFRW), tabouleh made earlier in the week, beets that I had sliced on the mandolin and marinated in lemon and walunt oil, sunflower seeds I had soaked and sprouted, and the chips leftover from the tacos I made on Monday. Tonight's dinner was a matter of taking tupperware out of the fridge and tossing the ingredients together.

CrossFit Workout:
Run 1 Mile
~and ~
Two Rounds of:
10 Push Ups / 10 Box Step Ups (24") / 10 Ring Pull Ups
~and~
75 Power Snatches (55lbs)
~and~ 50 GHD Sit Ups

One concern that I had, when making the change to eating raw, was my energy level and strength in relation to my CrossFit workouts. So far I've been amazed at not only my energy level throughout my workouts, but also my sleep throughout the night. I'm sleeping well the last few nights, likely because my body's not working overtime to digest the foods that I've filled it with during the day. I feel strong, energized, and cleansed and am looking forward to the days ahead.

Raw Day 3

Breakfast:
Granola
w/dried cranberries, bananas, and almond milk


This granola was made using the recipe on page 269 of RFRW as inspiration. I pureed apples, dates, orange zest, vanilla, and cinnamon and then added sunflower seeds, pumpkin seeds, almonds, pecans, and walnuts. This mixture was then dehydrated for 24 hours...the longer you dehydrate it, the crunchier it gets...I just couldn't wait any longer.

The almond milk (p. 190 of RAW) is really good and so simple to make:
1 Part soaked almonds
2 Parts filtered water

Blend for a few minutes until the almonds are pulverized and liquid becomes white and frothy. Strain through cheese cloth (or a nut bag I wish I had) and chill. The leftover almonds can then be dehydrated and used in future recipes...so cool!

Lunch:
Zucchini and Heirloom Tomato Lasagna

This may be my lunch and/or dinner option for the next two days. As I said, it was a bit labor intensive but made plenty for seconds, thirds...and, I have to say the flavors may actually be better on day 2! I'm still amazed by the "ricotta".

Dinner:
Sprouted Quinoa Tabouleh
Cashew "Hummus" w/ Sun-Dried Tomato
Tortilla Chips (from yesterday's tacos)
Ranier Cherries


I made this tabouleh using sprouted quinoa (soaked over night and then sprouted for two days). I am a huge tabouleh fan and make it quite often, so I was a bit nervous about concocting a raw version. I was, however, pleasantly surprised at how great this tasted. The quinoa softens up nicely and the flavor is both nutty and fresh. The lemon and olive oil absorb into the seeds and everything comes together perfectly. I love quinoa and use it in my cooking in place of rice or grains; it's a great source of protein, vitamins, and amino acids.



This version of hummus is made using soaked cashews, sun-dried tomatoes, lemon juice, water, olive oil, cumin, and sea salt.

CrossFit Workout:
1/2 Mile Run

Two Rounds of:
10 Push Ups
10 Pull Ups
10 Sit Ups
10 Back Extensions

Two Rounds of Kettle Bell Swings (35lbs)
10 Both Arms
10 Left Arm
10 Right Arm

~and~
5X5 Back Squats
65-75-95-105-115lbs

~and~
Five Rounds of:
100 Meter Sprints

Raw Day 2

Breakfast:
Smoothie made with Young Coconut water, almond milk, pineapple, mango, and bananas

Lunch:
Zucchini and Heirloom Tomato Lasagna
w/basil-pistachio pesto, tomato sauce, and macadamia "ricotta" (p.173 of RFRW)

I think if there was one recipe that could convert me to full time raw food eating, this would be it. As time-consuming as this recipe was to make, it produces enough sauce to create three or four more healthy portions. Yes, I realize that this is my first real recipe, but the flavors were incredible. I didn't know how I would feel about the raw zucchini, but the thin slicing from the mandolin gave them a noodle-like texture in this dish. From the creaminess of the macadamia nut ricotta (pureed macadamia nuts, lemon juice, sea salt, and nutritional yeast) to the freshness of the pistachio-basil pesto, every ingredient in this dish worked! I would take this over the cooked version any day.

Dinner:
Soft Corn Tortillas
w/spicy "beans", avocado guacamole, and tomato-lime salsa (p. 187 of RFRW)



The first thing I have to say about these tacos...my carnivorous husband liked them! Although, to his credit...he does eat veggies these days. As far as the recipe goes, the tortillas are ground corn, red bell peppers, flax seeds and a few others bits and spices, which are then spread into a thin layer and dehydrated. Once I cut out the circles, I broke up the remnants and dehydrated them a bit longer to make chips. Tasty! The "beans" are a base of ground up soaked sunflower seeds and sun-dried tomatoes (I found these in the produce section at Whole Foods) with a bunch of other good flavors, that once ground and slightly dehydrated actually taste like beans! One last touch, the "sour cream"...actually coconut meat, lemon juice, apple cider vinegar, cashew nuts, and water...not exactly sour cream per se, but a nice tang for these tacos.

I'm telling you...this book RAW FOOD REAL WORLD is awesome!

CrossFit Workout:
.5 Mile Jog
~and~
Three Rounds of :
50 Push Ups
20 Lunges (Carrying 25lb Overhead)
~and~
Tabata Sit Ups (Eight Rounds-20 seconds on/10 seconds off)
12 (Total of 97 w/ 13 the first round)

The Beginning

I chose Sunday as my official “Raw Foods” shopping and preparation day. After scouring my two new raw cookbooks, RAW FOOD REAL WORLD by Matthew Kenney and Sarma Melngailis and RAW by Charlie Trotter and Roxanne Klein, for recipes, I made my list and prepared for what lie ahead.

Other than the 8+ pounds of nuts I purchased for the occasion, my shopping list wasn’t that unordinary. A few items that I normally wouldn’t have tried and now love include agave nectar (a sort of caramely-tasting natural sweetener from the agave cactus plant), that I’ve used in everything from granola to tomato sauce, coconut butter/oil (smells like fresh coconuts and adds a nice creaminess and richness to desserts…since I won’t be using dairy), and dates (I’ve grown to love them in my favorite snack, LaraBars, but didn’t realize what a great sweetness, texture, and flavor they could add to smoothies, granola, desserts…).

Once I got home I had my work cut out for me, as I wanted to make sure that I would have something, besides salad, to eat on Monday. I love to cook and concoct, so I knew that having meals that at least seemed cooked would play an integral part in feeling satisfied. I immediately got to work soaking my nuts and grains; a necessary step to ease the digestion process involved with raw nuts and also for sprouting the grains. I have a large kitchen, but it almost reached maximum capacity during this ordeal. I took out most of the glass bowls and/or vessels that I had easy access to and soaked away. Just so that you have an idea…my counter was filled with soaking bowls of almonds, cashews, sunflower seeds, macadamia nuts, pecans, walnuts, pumpkin seeds, quinoa, rye berries, and buckwheat groats (those will be working their magic for a total of five days).

Another item that I didn’t mention in my new favorites category, but absolutely love…young coconuts (found at Asia World Market in Plano, TX)! I love to cook and have watched my fair share of cooking shows, but had never heard of them and no idea how I was going to get inside. I don’t have a cleaver, as suggested by the authors of RFRW, so I used a big, sturdy, and inexpensive I might add, Martha Stewart chefs knife…it worked, but got a little messy (I might recommend having a few towels on hand). The little coconuts are surrounded by this white fibrous casing, which you have to get through before you even get to the hard coconut shell; once inside, the meat is creamy in some, a little firmer in others, but smooth and sweet just the same and each small coconut produced about 12-16 ounces of water per.

All in all I felt pretty prepared, but ideally would have had a few more clear glass bowls, more than two mesh strainers, the use of a “nut bag”, instead of cheese cloth, for straining my nut milk, and a cleaver for my coconuts (a good investment if it makes the job easier, because they are really that good!). I used my Cuisinart food processor a lot and am really glad that I had it. And, although both books recommend the $400 Vita-Mix blender, my $19.95 10-speed Hamilton Beach seemed to serve me just fine.