When it comes to maintaining a raw food diet, attitude and pre-planning are key elements to your success. It can become very easy to say “it’s too hard to do this at work” or “I just don’t have time to eat raw foods when I am on the go and very busy” Trust me, I know the challenges of this lifestyle and I also know the amazing rewards of sticking with it. Don’t give up if you have been feeling discouraged. We all slip back into old negative eating habits from time-to-time, but it is never too late to get back on the wagon and re strategize.
My Attitude: I can do this!
My Strategy: Plan ahead!
There are certain days of the week that I bring breakfast, lunch, and dinner to work. Most of meals are all raw. How do I do this? I use time on the weekend to map out my week and I take a few extra minutes the night before or in the am to get things ready to go. I have an insulated lunch bag that I put ice packs in, and load it up before I head out for my daily adventure. What goes in that magic bag?
Pre-made salads loaded with leafy green, sprouts, and other veggies
Nuts and seeds (I try to limit this, but a handful here and there can be a life saver)
Pre-made raw treats (see recipes below for examples)
raw food recipes
I like variety and simplicity. I try to have different kinds of salads and make different kinds of snacks in the dehydrator or just fresh things. Sometimes I will take nori sheets and roll my salads in it – especially sprout or chopped broccoli salads. I make chick pea veggie patties, mock taco “meat,” soups, etc. The key is to make sure you have lots of fresh ingredients on hand. Before the work week begins I plan out a few things and make some foods ahead of time (see recipes below as an example). With any extra veggies, I juice them and have energizing green drinks to take on the way to work. Like anything worthwhile, you have to take the time and effort to create the habit of allowing time to prepare your foods.
14healthy food recipes,raw food,new
The picture I have included is an example of a typical day where I packed up some lunch and dinner to go. For lunch I have a nice mixed green salad with sprouts and kim chi. For dinner I have some 4-seed savory onion bread that I topped with fresh tomato and sprouts and some chick pea veggie patties I made ahead of time. I also have a couple of raw lemon raspberry cookies for a snack. Of course, I also pack up lots of water ionized alkaline water and drink that in between meals.
1 cup steel cut oats – soaked overnight, then drained
2 cups raw oats
6 dates – pitted
2 ½ organic bananas
Dash or two of Himalayan salt
1 teaspoon cinnamon
1 teaspoon vanilla
½ – ¾ cup organic raisons
1 cup chopped walnuts – optional
1 tablespoon agave – optional
Directions: Mix bananas, steel cut oats, and dates in food processor with S blade for about 40 seconds. Add salt, cinnamon, and vanilla and blend for a few more seconds. Transfer batter to a large mixing bowl and stir in oats, raisons, and walnuts. Add agave if you want a sweeter cookie.
Place heaping tablespoon of the batter on the mesh dehydrator sheet and gently mold into desired cookie shape. Dehydrate overnight at 105 degrees.
Note: To Make “Chunky Monkey” Breakfast Cereal, break up three cookies and place in cereal bowl. Add banana slices and almond milk. This is a favorite of my husbands!
Blueberry Banana Yogurt Snack
½ cup blueberries
1 medium avocado
¼ cup coconut water
1 teaspoon vanilla
1/8 teaspoon sea salt
1 tablespoon agave
2 probiotic capsules
1-2 tablespoons chia seeds
raw food recipes
Directions: Place all ingredients except probiotic powder and chia seeds in high-speed blender. Mix for 20 seconds. Transfer to glass bowl and mix chia seeds. Break open probiotic capsules and mix in powder. Stir well, cover, and refridgerate until ready to eat. Best if eaten within 1-2 days.
4-Seed Savory Onion Bread
2 large onions – sliced thin then cut up
¾ cup raw sunflower seeds (Go Raw brand is already sprouted and seasoned with sea salt and they work great)– ground in Life Blender or food processor
¾ cup raw pumpkin seeds (Go Raw brand is already sprouted and seasoned with sea salt and they work great)– ground in a Life Blender or food processor
¾ cup flax seed – ground in Life Blender or food processor
¼ cup black sesame seeds
½ cup olive oil
2 teaspoons granulated onion powder
¾ cup nama shoyu
Mix all ingredients in a large bowl. I find it takes at least 5 minutes to really get the job done. Wet hands with warm water and divide batter into 4 equal parts. Place each pile on a teflex dehydrator sheet. Shape into a large square until about ¼ inch thick. Dehydrate for 24 hours on 105 degrees, then flip and dehydrate for another 8 hours. Can go longer if you want crisp bread.