Guys, if you haven’t heard today is World Health Day. Now, I know what you’re thinking — “gosh, isn’t every day SOME type of day?” Well yes, yes it is. But World Health Day is important, really important. More important than dare I say — gasp, National Pancake Day. Because we have an issue in our country, and that issue is obesity. Now I’m not going to start preaching about how obesity affects us all, and yada yada because we all know it’s true, yet we all still binge on fast food and chemically processed garbage. But instead, I wanted to offer up an alternative for one day. ONE DAY PEOPLE. That’s it. The time is going to pass anyway, so why not give it a shot?
Raw food for a day. Breakfast, lunch, and dinner. Now I know what most people think…..”ew RAW food? Like RAW meat and RAW chicken? Gross”. Or you have the other people who think “uhhh, I can’t live off nuts and berries. I’m a hunter, arg.” But I want to tell you that it’s easier than you think. Especially when you’re trying to fit into your Brazilian bikini. First let’s start by discussing the facts on what exactly eating raw means.
What is a Raw Diet?
You’ll mostly be eating raw fruits, vegetables, and grains. The idea is that heating food actually destroys the nutrients and natural enzymes that are in the food, which is bad! Why is it bad? Because these enzymes actually boost digestion and fight chronic disease. In short: When you cook it, you kill it. How ’bout them apples?
So give it a shot for a day — raw food. And see how you feel afterward. Maybe you’ll like it, maybe you’ll hate it. I ate raw for a week and it made me feel lighter, healthier, and all-around happier. Check out our menu of raw food recipes for the day and follow if you dare. Muahahaha.
2 Tablespoons coconut meal or dried coconut flakes
Mash the banana with a fork in a bowl until very smooth. Add the coconut meal and some cinnamon to taste. Mix well.
Flatten the banana/coconut dough and make small pancakes of them
Leave out in direct sunlight for about 1 hour, flip over and leave for another hour. You may also use the dehydrator or oven. But then it will take longer to dry them.
They don’t have to be dry, just on the outsides. They’re so good anyway that they’re usually gone before I want to serve them.
If you make them the night before, you can take them to go for breakfast in the morning.
2 cups soaked raw unsalted almonds, reserve salted soak-water
1/2-1 cup reserved water
1 cup marinated mushrooms, drained
2 Tbsp liquid from the marinated mushroom container
2 Tbsp olive oil
1 1/2 Tbsp maple syrup (or agave)
1 tsp garlic powder
1 tsp black pepper
1 tsp sea salt
optional: 1/2 jalapeno with seeds – for spiciness
1/2-1 cup celery bits
extra black pepper
Tools: 6-cup+ food processor
*you will need to blend in two batches if using a mini 3-cup food processor*
1. Soak your almonds overnight – at least 6 hours. Add a few pinches of good salt to the soaking water. I use a seasoned black sea salt I bought at a specialty store.
2. When you are ready to process the almonds, add 2 cups of the soaked nuts to a food processor. Add about 1/2 cup of the soaking water as well. Next add the maple syrup, grape seed oil, garlic powder and a pinch of the salt and pepper.
3. Blend on medium/high until the mixture becomes blended into fine flaked scraps. Add more water if too dry. You do not want to over-process the nuts for this recipe because you want them to resemble a flaky tuna-inspired texture.
Tip: I will do two separate batches of this recipe, one that is processed into a super creamy, fine texture and one that is nice and chunky/flaky – then I will fold the two together in the end for my finished product.
4. Next, add in the mushrooms and mushroom marinade liquid. Any canned or bottled marinated mushrooms should work well. The brand I used were soaked in a vinegar/oil/garlic/seasoning mixture. Just make sure you use juicy marinated mushrooms – something dry and raw will require a few recipe modifications (like adding your own vinegar, much more liquid, and extra seasonings).
5. Blend the almond/mushrooms mixture until you are happy with the texture. Pulsing is a good food processor setting to use. Do a taste test and adjust salt/pepper/sweetness/spices/water to your taste buds. If adding jalapeno, do it here.
6. Scoop out the finished product. Set aside.
7. Finely chop about 1/2-1 cup of washed/scrubbed celery. Fold the celery, plus a bit of additional black pepper into the mixture. You can also fold chopped tarragon, dill or flat-leaf parsley into the mix for an ‘herbed’ flavor.
8. Cover and chill in the fridge for a few hours before serving for best taste/texture results.
9. Serve on sandwich bread or as a dip. Perfect for stuffing a pita. No other ingredients required to create a flavorful vegan sandwich you and your family will crave.
1 cup cashews, soaked until soft, drained and rinsed
2 tablespoons chopped shallot
3 teaspoons sweet curry powder
1/2 cup coconut water (can substitute with plain water)
Salt to taste
1. Place all ingredients in high-speed blender and blend until smooth. Set aside.
1 medium butternut squash, cut into noodles
1/2 cup currants
1/2 cup cashews, coarsely chopped
1. Stir curry sauce, scallions, currants and cashews into squash noodles until noodles are well coated.
6 cups spinach
pinch himalayan salt
1 tablespoon lemon juice
1 tablespoon olive oil (optional)
1. Sprinkle spinach with salt, lemon juice and olive oil Crush spinach between your hands until it breaks down a bit.
2. Form a bed for the squash noodles. Top with squash noodles.
1/2 a large, very-ripe banana
2 T (or more!) cocoa powder (10g)
4 T Artisana Coconut Butter, or Homemade Coconut Butter
scant 1/16 tsp salt
5 drops pure peppermint extract, or more if desired
optional: cacao nibs, fresh mint leaves
Blend all ingredients (except the optional cacao nibs) together in your blender, food processor, or Magic Bullet. Stir in your cacao nibs, if using.
Spread into a container, or onto wax paper. (Side note: this recipe makes a small cake. If you want a normal-sized cake, feel free to double or triple the recipe. It’s so good, you’ll want to do this anyway!)
Refrigerate overnight, or freeze for a few hours. (If you wish to use this recipe as frosting, there’s no need to refrigerate.) The cake will keep in the freezer for weeks. Just be sure to thaw at least 20 minutes prior to eating. Taste before eating, in case you wish to add sweetener.
Now, keeping a raw food diet is tricky, but like anything, results take work. So if you’re ready to start feeling better, feeling healthier and more energized, then give this a shot! You can incorporate all types of fruits and vegetables into your diet throughout the day to snack on, or have a few almonds or cashews while your’e hungry. Who knows? This raw diet for a day might help you look slammin’ in your new Maaji swimwear. Then you may want to switch to a raw diet full time