DAY 15!!!!

WE MADE IT! It's Day 15 already!

Now for the decision . . . .  do we keep going? What do you think?

Meal Plan - Day 14

Day 14! Only one more day to go for the 15 Day Challenge!


BREAKFAST: Chia Seed Pudding
Using the same recipe as Day 7. This pudding is so filling, light, and packed with energy -- and it tastes great, too!

SNACK: Fruit
Today I cut up a banana and kiwi, and added blueberries. You could also scoop out some coconut butter to put on top.

LUNCH: COCONUT!
I didn't intend on having only a coconut for lunch, but it is so filling! Get a young Thai coconut from a natural grocery store and cut open the top. Check youtube for different ways to open it. Once you drink the coconut water from inside, you can scoop out the coconut meat on the inside. Yum!

We dumped the coconut water out of this one to see how much fluid was inside. I took two big sips (through the glass straw in the measuring cup) before taking the picture. There were more than 2 cups of coconut water inside this coconut!

 

DINNER: More Leftovers!
One of the great things about dehydrating is how long your food will last. Once dehydrated and stored properly, some of these food items can last quite a long time! So, I'm still trying to finish the veggie burgers and sweet potato chips that I made last week, along with the pesto that I made this weekend.

Josh's green juice with beets. Notice the nice pink color with the green. Oh, and Elmo's eye ball!
Lentils sprouted. FYI. ready to be used.
I was so excited to go shopping at Farmer Joe's today:
5lb bag of carrots
baby carrots for snacks and dipping
grapefruits for juicing
rainbow chard
kale
1lb spinach
beets
lemons
onion chives
onions
garlic
celery
red cabbage
cauliflower
apples
zucchini
quinoa, sesame seeds, flax seeds, and cashews
Snack
tomatoes and avocados with my raw tahini dressing
My smoothie after my green juice this morning:
Almond milk
A handful of ground almonds
Chia seeds
oats
agave syrup
frozen berries
a banana

My dinner tonight was romaine lettuce leaf(sandwich style) avocado, tomatoe, mustard, red onion, capers, and a drizzle of my Raw tahini dressing on top. Messy but so good.

So I have been soaking some stuff. Quinoa, wheat berries, lentils, pumpkin seeds, and buck wheat. Now their done soaking so I have drained and rinsed them. They are sitting in either sprouting trays or jars right now. Each one has a different sprouting time. I rinse them several times a day until they have a nice little tail. Super yummy on top of salads. I am going to use these for making my veggie burgers. Well see how that goes! The buck wheat I will use for making more cookies;)

Meal Plan - Day 10

Congratulations! You've made it to Day 10! Hopefully you've got as many leftovers as I do, so you can coast through today -- and maybe even the next few days. Enjoy leftovers, leftover, leftovers. I was noticing the other day how much time I was spending in the kitchen, and now I'm noticing how much time I'm NOT spending in the kitchen, thanks to all of the leftover food.

Meal Plan - Day 9

BREAKFAST: Fruit

LUNCH: Curry Sprouts

Sprouted lentils
Sprouted sunflower seeds

Curry Sauce (same sauce used on Day 3 for the Curry Noodles)
2 heaping TBS coconut butter
1 TBS coconut oil
1/2 C water
1/2 red bell pepper
1 tsp curry powder
1/2 tsp cumin powder

Mix sprouts with the sauce. Spicy, sweet, crunchy, and fun!

 DINNER: Potluck & Food Exchange!
Have a community potluck, and invite people to bring raw food dishes. We had one, and it was fabulous! Dishes ranged from simple to complex, and EVERYTHING was yummy and fun to share. At the end, we exchanged leftover potluck foods. I was able to bring home fabulous dishes and snacks from several people, and enjoy them throughout the rest of the day.

The cashew cheese i made for the potluck:
Soaked maybe a cup of cashews for 4 hours in water.
Added a cup of water
a dash of sea salt
2 Tblsp brewers yeast
1 juiced lemon
A little cayenne pepper
And blend


The dish I made was spring rolls. Not all raw.
Rice paper
rice noodles
tofu
spinach
red onion
green onion
carrots
radish

I soaked the rice paper for about 15 seconds. Laid in down on cutting board. Filled it with rice noodles (cook for about 3 minutes) tofu and all the veggies. Wrap like a burrito.

Dipping sauce:
Raw tahini
Almond milk
lemon juice
crushed garlic
Blend


For our potluck Lunch we had an amazing spread.

I am having fun with this. It does really challenge me to try a little harder than I normally would. I was not a 100% raw Saturday during a B-day party I went to and today for our potluck but would like strive for it tomorrow.

I am trying to find things that will really fill me and fast. Sometimes a salad can't do that. So I am in the process of sprouting some nuts and seeds to combine with some veggies to make a veggie burger. I'll post a pic when done. Also I am thinking about making some kind of protein packed bars to have in my purse.

Today for breakfast I had my green juice and for a mid morning snack. Smoothie with almond milk, ground almonds, banana, cacao nibs(raw chocolate), and agave syrup.

Meal Plan - Day 8

BREAKFAST: Kid-Approved Chocolate Chia Seed Pudding
Wow! Even my child gobbled this up! I am quite excited about that.

 1 C almond milk
1 banana, mashed

1/4 C chia seeds
1 T raw cacao powder
1 T maple syrup

Let the kids help to make this super simple dessert/breakfast. They can scoop out the seeds, pour the milk, and put all of the ingredients in a large bowl. Blend everything together. Let sit for about 15 minutes. Come back and stir the mixture, then let sit for another 10 minutes. Divide the portions and eat it up!

LUNCH: SALAD

Green leafy salad & dressing.

DINNER: Veggie Burgers

2 C sprouted sunflower seeds
2 C sprouted lentins
1 C flax seeds
1 C mushrooms
3 carrots, shredded
3 celery stalks, shredded
1 large onion
4 garlic cloves
1 handful of parsley
1 tsp salt
1 tsp oregano
1 tsp thyme
1/2 tsp marjorum
1/2 tsp sage
1/4 tsp pepper
splash of lemon or lime

Blend 1 1/2 C lentils and 1 1/2 C sunflower seeds until thoroughly mixed. (I had to mix the entire recipe in 2 batches). Add mushrooms, onion, parsley, garlic, spices & salt, and lemon. Blend. Transfer mixture to large bowl. Add the shredded carrots and celery, flax seeds, and the remaining lentils and sunflower seeds. Blend by hand thoroughly. Form the mixture into patties and dehydrate 12 or so hours.

Meal Plan - Day 7

BREAKFAST: Chia Seed Pudding
This really is yummy! Try it! It's light yet filling.

1/4 C chia seeds
1 C milk (coconut/almond/rice)
dash of cinnamon
1 scoop of nut butter (I used almond)
1 banana

Mix the chia seeds and the milk in a bowl. Add cinnamon and nut butter and blend. Add banana and mash into mixture. Let sit for about 15 minutes. Stir again, and let sit another 10 minutes. Gobble it up!

LUNCH: Salad with Creamy Avocado Cucumber Dressing
I just started throwing different veggies into the food processor until I came up with this creamy yummy dressing.

Salad
Mixed greens
Green onion
Tomato chunks
Fresh sprouts

Dressing
1 1/2 avocado
1 cucumber
1 garlic clove
1 stalk of celery
2 handfuls of parsley
1 handful of cilantro
1 TBS raw honey/agave
1 lime, squeezed
salt to taste
water to blend

Blend all dressing ingredients in a food processor or blender until smooth.

DINNER: Spicy Chips & Chipotle Dip 
If the spicy chips and chipotle dip aren't enough, add your own salad to the meal as well.

Chips
Sweet potato, sliced
salt
cayenne pepper

Soak sweet potatoes in water with a squeeze of lemon overnight. Spread onto dehydrator trays, and sprinkle salt and cayenne pepper on top. Dehydrate for 8-12 hours, depending on how crispy you'd like them.

Chipotle Dip
1 C cashews
1/2 C sunflower seeds
1/2 red bell pepper
1-2 cloves of garlic
2 T olive oil
1 lemon, squeezed
2-3 tsp chipotle powder
salt to taste
water - add until you like the consistency (1/4 - 1 C)

Blend all ingredients in a food processor or blender until smooth. Yum!