Reflections on 3 months (very nearly) fully raw

Firstly it's been fun! It's been easier than I thought and I've enjoyed it so much.  I've lost count of the people who've told me that they couldn't do what I'm doing - although generally they do mention that they'd like to increase the amount of raw food they eat and love hearing about the benefits.

From the reading I've done (and continue to do - I'm a compulsive reader/student/researcher) it would appear that benefits can be gained from increasing the raw foods in our diet to over 50%.  Personally I want to spend more time hovering around the 100% mark - it's too good not to at the moment although one day maybe I'll miss something too much - who knows. For me it's important not to be labelled - it's OK if I go and eat anything tomorrow but my choice is likely to be along the lines of a raw vegan diet.

I've learnt I'm so glad not to be involved in the meat and dairy industry and rejoice in that I'm largely free from that (my daughter has a mostly veggie diet at home).

Do I train harder? faster? stronger? I don't know.  I constantly read reports of people who do.  I'm not sure I'm a hard training kind of gal really - I'm more about the enjoyment, picture taking along the way, getting excited as a deer hops out of the undergrowth ahead of me.  But I did happily undertake a sprint distance triathlon and loved it - happily fueled by fruit.  I've a standard (olympic) distance one coming up and training is going fine - as and when I get chance to get out - for that.  Thursday I swam a mile, yesterday a 3 mile run, today 1.5 mile or so run with a friend and about to head out into the wind and rain for a 10 mile or so bike ride...

Food is tastier, more available, easier to prepare, quicker to get ready and I don't think I really miss anything. OK maybe chips occasionally. Not chocolate though which I thought would be really hard for me. Chips are less tempting when you learn about the cancer causing and health destroying components of the super heated oil though I suppose...

In short I feel this is the diet I would always have naturally eaten, given the choice and realisation it was possible.  I've always got a bit over excited in the fruit and vegetable area of the supermarket and filled the trolley there, to then feel far less inspired in the rest of the store.  I've always eaten loads of salads, fresh fruits and veggies and loved them.  I've often felt an awareness that I wasn't altogether OK eating the meat on the plate in front of me.  So I feel totally congruent eating this way and that makes me happy. 

I like happy.

Divine sweet n savoury smoothies

Just to quickly share my smoothies from today which were deeeelicious!

Breakfast:

2 mangoes
7 bananas

Add approx 3/4 - 1 pint of water and blend. Sweet gorgeous nectar of a drink.

And for a more savoury lunch time approach:

2 sticks of celery
1 sweet potato (chopped into smaller pieces)
7 bananas

Add approx 3/4 - 1 pint of water, blend.

I'll have an experiment with some raw sweet potato soup in the next couple of days - the last smoothie has inspired me! 

Restaurant survival on 80/10/10*: My top two salad dressings

Still searching for my favourite raw food restaurant. I think I may be looking in the wrong places and my little town isn't quite ready for the raw food revolution... yet! So my coping strategy has been to make enjoyable salad dressings to add to the salads I've had whilst I've been out and about.

So far my absolute favourite dressing has been:

1 papaya (very ripe)
1/2 pineapple

Blend.  Pour over salad and mmmmmmmmmmmmmm!

I've also taken this one out with me a few times:

1 orange, peeled and some pith removed
1 dessert spoon tahini

Blend. Enjoy!

Just pour into a bottle/juice flask, ask for a undressed salad and use your own dressing once it arrives.

*80/10/10 as coined by Dr Doug Graham (I recommend his book of the same title) is believed by some to be the ideal nutrient ration for humans to thrive. 80% of calories from carbs, 10% from proteins and 10% from fats.

A Sundae Treat

I'm in the middle of preparing for my first Juice and Smoothie workshop which I'm enjoying - sorting handouts, details, recipes and information to share.  And experimenting, playing and creating.  I think I might be overrunning into a separate workshop but that'll be OK in the end... Raw desserts evening here I come (info to follow should that happen)!

Well however it all works out it's been great discovering along the way and I think that's often where so much joy really is. Reaching the destination is all very well but it's the fun (and learning, mistakes and more) you have along the way that's really what it's all about.

So without more waffle I thought I'd share today's creation:

Banana and Mango Sundae with Toffee Sauce

To make: (serves 2-3)

Toffee sauce:

12 medjool dates, pitted
Add to blender with a little water and blend on low until smooth. You may need to scrape down the sides of the blender a few times. You can vary how runny you want the toffee sauce to be depending on how much water you use. Add small quantities (of water) at a time until you reach desired consistency.

Banana ice cream:

6 bananas, chopped then frozen for at least 5-6 hours
Add to blender and blend until smooth.

Mango ice cream:

2 mangoes, chopped then frozen for 5-6 hours
Add to blender and blend until smooth.

Sundae:

Put a dessert-tablespoon measure of toffee sauce at the bottom of the serving glass/bowl and top with banana ice cream.  Add the mango ice cream next and top this with a layer of toffee sauce.  Lastly another layer of banana ice cream and to garnish use a swirl of your toffee sauce and fruit of choice for decoration.