Raw for a day

Try to go raw for a day? To eat only plant-based foods that have not been heated! A whole day with freshly pressed juices, greens smoothies, veggies, fruits, nuts, leafy greens – what better way to boost your energy and nourish your body!

For those of you who know me, you know that I am a big fan of VB6, i.e., be Vegan Before 6 pm. Often the whole family go whole days as plant-based eaters and we feel huge changes in our bodies, both physically and emotionally. And our body are satisfied, so we keep coming back for more.

I think it is great to go one day a week completely raw and allow the body to feast and rejuvenate.

This means for one day:

  • No coffee
  • No processed sugar
  • No diary
  • No meat
  • No alcohol

It means lots of:

  • Filtered water
  • herbal tea
  • freshly squeezed juices
  • green smoothies
  • fruits
  • vegetables
  • leafy greens
  • nuts
  • seeds

Going raw for one or more days can be a really great way to boost your health.

Menu

For breakfast – Raw banana oatmeal with almonds and freshly squeezed orange and pineapple juice

Mid morning – A green smoothie with spinach

Lunch – Salad with apples, pomegranate, pine nuts and a pomegranate dressing

Afternoon – Chocolate milkshake made with almonds, dates, vanilla and coco

Dinner- Green and delicious spring rolls

Breakfast: Raw banana oatmeal with almonds and freshly squeezed orange and pineapple juice

Banana oatmeal:

1/2 cup raw oats

1/4 cup raw almonds

1/2 cup filtered water

1 banana

3 Medjool dates

Add it to the blender and blend it to a smooth porridge, serve with slices of banana and a teaspoon of agave syrup

For the juice I simply pressed organic oranges and 1/2 pineapple – served it on ice.

Mid morning:  A green smoothie and a handful of nuts

This smoothie is so good!

Good handful of fresh spinach

a pear

1/2 some pineapple

a grapefruit

an orange

some filtered water

crushed ice

Blend all of this, serve and enjoy

Lunch: Salad with apples, pomegranate, pine nuts and pomegranate dressing – avocado and a green smoothie

I love this very fresh salad – the pomegranate and the apples go so well together, and with the pine nuts and the  dressing it is just heavenly good.

I use a mix of organic lettuce – use any of your favorite

1/2 pomegranate

one apple

2 spoonful of pine nuts

For the dressing:

1/2 pomegranate

2 spoons of raw honey or agave

2 spoons of balsamic vinegar

1/4 cup of olive oil

1/2-1 clove of garlic

sea salt

Take out the seeds of the pomegranate and add to the blender along with balsamic vinegar, garlic and olive oil – blend into a dressing.

Arrange the washed and dried lettuce in a bowl, toss it with some of that delicious dressing, cut the apple in to bite sizes and add to the lettuce, sprinkle with pine nuts – enjoy!

Slice an avocado in half on the side and some of the green smoothie.

Afternoon: Chocolate milkshake made with almonds, dates, vanilla and coco

This is a treat – to make it extra smooth soak the almonds beforehand for at least 3-4 hours.

Add 1 cup of soaked raw almonds

2 -2 1/2 cups of filtered water( all depending on how you like it)

a bit of vanilla

5-6 Medjool dates

2 spoons of  raw coco powder

Crushed ice

Blend and enjoy – cool, chocolaty, creamy and sweet!

Dinner: Green and delicious spring rolls 

These rolls have become a favorite of ours – packed full of flavors.

see recipe here

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Plant-wild week-day 1

I am excited! This is the first day of our 7-day plant-wild adventure.  I am really looking forward to eating plant-based for a week! It will be awesome, and  I can actually feel how every cell in my body is shouting harray and  jumping with joy!!

I’m also hugely grateful to my family for being in on this too – what a great thing to do together.

I am excited to see how we feel after a week, tanking up on heaps of greens, fresh summer fruits, nuts, grains and delicious vegetables.

So lets get started  – Here’s the first day’s goodies. I can hardly wait!!

Breakfast

Green good-morning smoothie:

2 apples

big handful of fresh spinach

1/2 cucumber

big handful of green grapes

1/2 an avocado

2 cups of water

a handful of crushed ice

Blend it all into a smooth delicious morning drink

Mango “yoghurt”

A while ago I made a raw food yoghurt with banana and avocado it tasted so good! This morning I am making a mango version of that. It is so simple and it taste so fresh and good!

1 big mango

2 avocado

a fresh squeeze of lemon

Add all ingredients in to the blender and blend into a smooth and beautiful, creamy breakfast treat

Serve with chopped dates, chopped walnuts and some fresh berries

Lunch

What is better than soup, made from the ripest local tomatoes and with basil from the garden?

It is really easy to make too, which adds to the joy of making it.

Tomato soup:

6 very ripe big tomatoes

4 shallots

2 cloves of garlic

1 l of vegetable broth

1/2 cup of cashews soaked in water

Lots of fresh basil

2 sun dried tomatoes

one bay leaf

Chop the onions and garlic and saute them in a pot with some olive oil – saute til they are soft and clear. Chop the tomatoes and add them to the sauteed onions and garlic. Add the bay leaf and cook till the tomatoes are soft. Add the vegetable broth and cook for about 10 min at low heat.

Blend in the blender with 3/4 of the fresh basil, the sun dried tomatoes, and the soft cashews to make it creamy.

Savour with salt and pepper and serve with a chunk of great bread, with a little olive oil and balsamic vinegar to dip it in

Dinner

Wok fried vegetable served with cardamon rice:

I love everything Asian – Serve me Asian fusion and I am in heaven.

Marinade:

3/4 cup soy sauce

1/3 cup sweet chili sauce

2 tbs sesame oil

2 1/2 inch of fresh ginger

4 cloves of garlic

one bunch of spring onions

2 tbs of white wine

Finely chop the fresh ginger, the garlic and the spring onions – in a bowl mix the soy sauce, the sweet chili sauce, sesame oil and white wine – mix well and add the chopped garlic, spring onions and ginger.

For the stir fry – use any of your favorite vegetables

I used:

one bunch of green asparagus

1 red pepper

4 shallots

400 g of brown mushrooms

big head of broccoli

Fry everything separately in a wok, drizzle the marinade over the portion just before each sort of vegetable is almost ready. Put it aside and stir fry the next vegetable, making sure they all stay crisp and colorful. When all the different kinds of vegetables have been stir-fried to perfection and the marinade has been added – mix all vegetables together.

Serve with Jasmin rice cooked with some green cardamom pods and sea salt.

I got lots of great feedback from the family – no one turned their nose up, no one pushed the plate away – someone even said, while eating the tomato soup: “did you put cream in this”?

I feel nourished and full of energy & looking forward to tomorrow & another day of plant food!!

Go to Plant-wild day 2 here