I've been inspired this week by the idea of raw foodism. And while I don't plan to go fully raw, I do appreciate so many aspects of the diet and lifestyle. (In case you are unfamiliar, a raw diet is made up of fresh, whole, unrefined, living, plant-based foods: fruits, vegetables, leafy greens, nuts, and seeds, which are consumed in their natural state, without cooking or steaming. People who adopt this diet are often referred to as “raw fooders” or “raw vegans.”) In honor of such inspiration, I tried to really focus on bringing more raw veggies and fruits in this week. Even more than usual!
I did that by making more than one juice a day, adding more fruits than usual to my breakfast (serious amount of fruit), and also making sure I get two big salads in instead of one. You can see that I did have some soup, too. This one pictured I really love and I will give you a recipe at the end of the post. I love broths, and rice noodles, and since such things are not "raw," I will likely never go fully raw for any long period of time. Oh well.
The breakfast bowl you see IS fully raw and made up of just what I had on hand that morning: bananas, avo, chia seeds, almonds, apple, coconut flakes. it was amazingly delicious and kept me going for about 2.5- 3 hours.
I have to say, which I've said before, that eating the "plant- based" way is is a lot of work- at least at the beginning. Shopping, and preparing and eating(!)- as you have to eat more frequently. I am trying to get more streamlined but it's not easy with my schedule. I did finally organize my pantry so that all the nuts, grains and the like are organized in mason jars. (Easy to see each item now, and no mess of bags.)
Still, the SHOPPING!!!! AHGAHAGAHGGGG. I would like to just do ONE weekly veggie/fruits shopping at the local farmers market and then maybe even cut a lot of the veggies up in advance so they are ready to grab for juicing. This would be savvy of me. Right? But I don't think I have enough room in my fridge to support all that food. So I am still doing lots of smaller trips to the store. That needs to change somehow. Maybe I can do it all in two fail swoops max. Advice and thoughts on plant-based food organization are welcome!
Lastly, Everyone around us is going down with the flu or a cold. I'm doing my best to keep everyone healthy and well-rested. Just that can seem like a full-time job! I mean, I see how fast food became popular: tired moms. Unfortunately though, then the moms were just more tired, and sick because of the nasty fast food!!! So I do think the journey I'm on is the best one. It reminds me of a quote I read recently: And when you become a diamond, you will see why life had to pressure you.
Anyway, back to my point: here are some of the things we do to keep the cold and flu season harbored as best as possible:
Rosemary and Thyme Tea (fresh herbs, not dried)
Fresh Ginger Tea
Oil of Oregano (very strong anti-viral and anti-bacterial -get the strongest tincture you can, at least 80%, start with one drop, then two drops on a spoonful of honey.)
Elderberry syrup (though I have just ordered dried elderberries and will be making my own syrup soon!)
Zinc (this one)
And my latest soup recipe:
In a base of homemade veggie broth (or chicken bone broth).... add your favorite cooked rice noodles. (You can also add cut pieces of chicken for meat-eaters.) Leave a good amount of room on the top of the bowl (use a big bowl) and make sure the soup is hot.
Then add on top: spiralized raw zucchini and carrots, a little grated ginger, raw spinach, chili flakes and a squeeze of lime!
The juice you see is carrot | orange | ginger | celery --- great to prevent colds with natural Vit C from all the oranges! I made one for me and one for each of the kids- thus the two small cups.