Raw Vegan Challenge


Alright, so I have the vegan thing down…now raw vegan is DEFINITELY a challenge for me. 30 days of eating almost raw is my goal. I have attempted raw before and failed after 1 day. HAHA! I enjoy cooked, warm, filling food and crisp lettuce all day just doesn’t cut it for me. Sure, I think I could get by doing ALL raw if I had a raw vegan chef creating all my uncooked meals but I don’t. Let’s face it…I have a life. I am a wife and mother of a very active 16 month old not to mention I still work a full time job, keep a tidy house, do all the grocery shopping, and cook most of the meals. Eating raw would mean I have to clean and cut all produce pretty much daily because we all know produce doesn’t do so well nutrient wise after being cut and sitting there even if its in a fridge.

Now that all the complaining is done, I have decided to join a 30 day raw vegan challenge with the support and direction of Dr. Easton here in Las Vegas. Our group meets weekly and we get to ask questions and share recipes and successes and down falls. I want to be realistic and I know myself and what my life allows for. Sometimes we mean well and we get fired up and then quickly realize how some lifestyles really are challenging. Hardcore raw veganists dehydrate, sprout food, and make every thing from scratch. More power to them but if I need to hunt down obscure ingredients to make a raw cheese-like substance or cracker and spend hours making it…it’s not for me.

I am going to try to keep it simple therefore I decided to make a plan because plans work for me. I have committed to eating 2 raw meals a day (breakfast and lunch) and all my snacks will be raw. Only dinner will consist of a cooked meal with little starchy foods. The only bread I will eat will be Ezekiel Sprouted Bread and that will be kept to a minimum. All salad dressings will be raw and nuts and seeds will also be incorporated. Lots of water and unsweetened teas are also allowed. I am focusing on detoxing my body. To top all of this off, I will get to the gym to workout at least 3 days per week but am I shooting for 5 and will exercise for an hour.

If you want to join me, post your progress on my facebook page! Whether you want to do this for weight loss, detox, or just to eat healthier, going raw is a great way to do it. I am going to be posting what kind of salad I am eating for lunch for inspiration and I would love for you to do so as well! I find that the hardest thing for me is dressings. I am picky about dressings so below I will include some recipes for raw dressings I found and will be trying out. My plan for meals and snacks is as follows:

Breakfast: Smoothie, 1 frozen banana, raw almond milk (homemade using raw almonds) or water, any fruits/veggies you want to add, ground flax seed, liquid vitamin B12, chia seed.

Lunch: Big Salad, mixed greens and any other veggies, fruit, raw nuts or seeds, raw dressing or balsamic vinegar or fresh lemon juice and sea salt.

Snacks: Baby carrots, bell pepper, grapes, apples, oranges, melon, celery, raw nuts, raw seeds, dates, figs. Anything raw and vegan goes.

Dinner: Cooked, low-fat, vegan meal consisting of mostly vegetables and some beans and grains.

My challenge started today and will finish just before my 27th birthday 🙂 Good luck to you if you plan to join me! I would love to provide support!

RAW DRESSINGS

Mango-Gin Dressing – Courtesy of RAW The Uncook Book
1 Tbs ginger, unpeeled and minced
1 ripe mango
1/2 cup coconut water

Combine ingredients in a blender and blend well. The dressing keeps for 3 days when refrigerated.

Sweet Onion Dressing – Courtesy of lowfatveganchef.com
5-6 tbsp of apple cider vinegar
1 cup peeled cucumber, chopped
1 clove of garlic
1 cup of sweet vidalia onion, diced (about 1/2 large onion) (Walla Walla is another variety you can use too)
8 small dates, pitted
1/4 tsp salt
pepper to taste
2+ tbsp water (to blend or thin as necessary)

Combine ingredients in a blender and blend well. Keep refrigerated.

Lemon Cream Dressing –Courtesy of food.com

1 dates, soaked
1/2 lemon, juice
1 tablespoon tahini
2 tablespoons water (more or less depending how fluid you want it)

Don’t juice the lemon – instead slice it up minus the peel. Soak dates overnight or soak it hot water for 20 minutes and remove the pit. Place all ingredients in a blender and blend well.