After having great success this summer eating raw vegan on game days, I decided to follow this way of eating for a work week to see how it impacts my body. Heather is joining in on the fun and we invite you to follow our journey.
Welcome to LawsOnWellness “Raw Week”
We will post everything we consume the next 5 days complete with recipes, pics, and reactions and results. Some of the recipes will be old LawsOnWellness faves, some will be brand new to us. Let us know if you have any questions/comments. Happy to answer whatever you need.
Eating raw is intimidating for a lot of people. It can be very refreshing, tasty and less time consuming in terms of preparation because it requires no cooking.
Chia Seed Pudding
- -1/2 cup hemp milk
- (Damien and I make hemp milk weekly, 1/2 cup of hemp seeds, mixed with 3 cups of filtered water, put in your blender and voila, hemp milk)
- -1 TSP maca powder
- -2 TBSP raw cacao powder
- -3 TBSP chia seeds
-We’ve found the easiest way to make this is to put the milk in the bowl first, then add the Maca and Cacao, blend together with wire whisk until smooth, then add chia seeds a TBSP at a time while mixing to evenly blend the mixture. Cover and let sit in the refrigerator overnight.
-In the morning, top with fresh fruit, raw nuts, raw agave nectar in any combination you desire. I usually top with only fresh berries.
Fettuccini Alfredo
- 4 Zucchini
-Use spiral slicer to make noodles
- We used the Alfredo Sauce recipe from Alissa Cohen’s book “Living on Live Food”
- -1 cup raw cashews
- -1 cup raw macadamia nuts
- -1 cup raw pine nuts
- -3 TBSP lemon juice
- -2 cloves garlic
- -2 TSP Bragg’s Liquid Aminos
- -2 TBSP filtered water
-Blend sauce ingredients in food processor until smooth.
-Combine with noodles with your hands.
Heather’s Massaged Kale & Mango Salad
Recipe inspired by foodnetwork.com
- 1 bunch kale (I used Curly Kale), stalks removed and discardedleaves thinly sliced
- 1 large cucumber, peeled and sliced
- 1 large carrot, peeled and finely shredded
- 1 stalk of celery, thinly sliced
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt
- 2 teaspoons Raw Agave
- Freshly ground black pepper
- 1 mango, diced small (about 1 cup)
- Small handful of each, toasted pepitas (pumpkin seeds) and hulled sunflower seeds, about 2 rounded tablespoons
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the agave and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Combine prepared vegetables with massaged kale and toss.
Pour the dressing over salad, and add the mango and seeds. Toss again and serve.
This salad will keep for a 2-3 days in the fridge and will only get better as the flavors mingle.
Chocolate Almond Butter
-I drink this smoothie a couple of hours after dinner as my last meal before bed.
- -10 ozs filtered water
- -2 TBSP raw cacao powder
- -2 TBSP raw almond butter
- -1 TBSP chia seeds
- -1 TSP maca powder
- -1 frozen banana
- -Ice as needed, I usually use around 6 cubes
Hey Kara,
You might really like this vegan blog done by an Israeli friend. Israel has a very strong vegetarian community because of Kosher dietary rules. I learned some really great vegetarian recipes living there. BTW, love watching you play — Go Suns!
http://www.playing-with-food.com