I always feel so good when I eat only raw foods. I’m certainly not as hungry, delusional, or angry as I was on the juice fast. I was able to train two times on Day 1 with great energy levels and results. One of the bigger challenges eating raw is to try and gauge how much food you should prepare each day. I tend to get hungrier sooner and try to pace my meals every 2-2.5 hours instead of the normal 3-3.5 hour pacing. It takes more detailed planning but the preparing of food is much less stressful. Can’t wait for Day 2!

Below is the menu from Day 2

Lunch (Chili)

• 3 cups tomatoes
• 1 small red bell pepper (orange would be great too), diced
• 1 large celery stalk, diced
• 1/2 yellow or red onion, diced
• 1 small zucchini, diced
• 1 corn off the cob
• 1 – 2 garlic cloves, minced
• cilantro (as much as you like), chopped
• 1 – 2 teaspoon chili powder, to taste
• 1 teaspoon cumin
• 3/4 teaspoon oregano, fresh or dried
• 1/4 teaspoon sea salt, to taste

Prepare vegetables and combine all ingredients in large size bowl. Place 1/2 or so of the mix into a food processor and blend until pureed. Return puree to diced vegetables and toss well.

Nut Meat

• 1 cup walnuts
• 1 cup mushrooms
• 1 tablespoon cumin
• 2 teaspoons coriander
• 1 teaspoon tamari, bragg’s or nama shoyu, or 1/4 teaspoon sea salt, to taste

Place all ingredients into food processor and pulse until crumbly. You don’t want to over blend or it will be a paste.

To serve, place vegetable chili in bowls and top with nut meat adding any additional garnishes you like. Serves four, or two generously. Store left overs, if there is any, in an air tight container in the refrigerator. Chili will last for five to six days. Nut meat will last up to two to three days, depending on the freshness of the mushrooms. Before eating let sit at room temp as it tastes best this way.

Snack (Flax Crackers w/ Spinach Dip)
-Recipe from Alissa Cohen’s “Living on Live Food”

Flax Crackers

• -2 cups whole flax seeds, soaked
• -2 cloves garlic
• -1/2 lemon, juiced
• -2 TBSP Bragg’s Liquid Aminos
• -1 TBSP fresh ginger

-Blend together in food processor
-Remove and spread on dehydrator screen
-I dehydrated them overnight (around 9 hours) then flipped the crackers and dehydrated for 2 more hours.

Spinach Dip 

• 1 1/2 cups cashews
• 1 lemon, juiced
• 1/3 cup water
• 2 to 3 cloves garlic, minced
• sea salt or pink himalayan salt, to taste
• pepper, to taste
• mustard powder, to taste
• 2 to 3 cups spinach

Dinner (Cucumber Noodles with Tahini Dressing)

Place cashews into food processor, crank up to high and grind into a fine, almost flour like consistency. The faster the speed the better when adding the liquids.
Add in lemon juice and slowly add in water until it is a little runnier than you would like as it will thicken once you let it stand. Add garlic, sea salt, pepper, and mustard powder.
Once this is processed into a ultra smooth paste (or thinner) consistency, add spinach and pulse on medium if you like the traditional chunky spinach dip texture, or on high for an ultra smooth dip!

• -Spiral Slice cucumbers like the zucchini from Day 1.
• -I used 1 large cucumber for each serving
• -Organic Grape Tomatoes
• -Organic Yellow Bell Pepper
• -Organic Orange

Tahini Dressing

• -3 TBSP tahini
• -1/2 lemon juiced or 1 TBSP lemon juice
• -1/2 orange juiced
• -1 TBSP parsley
• -2 TBSP water
• -1 clove garlic
• -1/2 TBSP Agave

Blend all ingredients in blender or food processor. Mix with noodles and veggies.

Cashew Milk Smoothie

• 10oz water
• 1/4 cup cashews
• 1 banana
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• 2 dates

Put all ingredients in your blender and blend.