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7 Days Raw

 

7 days raaaaaw! Yeah, I know….what in the world is she talking about with this raw business? Well every now and then, I do what some call an all raw foods cleanse. Basically what that entails is eating only raw fruits, vegetables, nuts, seeds, and some dried fruits/veggies. Now, I’m not expert at this, but what I can tell you is that, after I do this after a given amount of days, I feel fantastic. I will also tell you, that if you are new to this regiment, it’s truly mind over matter. This is the time that you dream of all the things that you can’t eat right now. And a major key to enjoying this, is incorporating things that you really enjoy eating. The things that I enjoy most are smoothies, almonds, avocados, and making really good sauces or dressings. 

For these 7 days raw, I did decide to use sesame oil, organic coconut milk, coconut oil, tahini/nut butters, organic miso paste, cold pressed olive oil, a few different types of vinegars, and a lot of spices. All in all, the goal is to stay away from processed foods and typically your food is not to be heated above 104 – 118 degree °F. That way you are retaining all the nutrients and enzymes of your food, which you loose so much of when you cook your food. If you have a dehydrator, then you can also use that in this process.

So what I thought I’d do is share with you all a few of the dishes that I made during those seven days. The first one pictured up above are the cutest little Bibb Lettuce Cups. The ingredients include: purple cabbage, carrots, avocado, and walnut meat (not exact but, 1 cup of walnuts(soaked for 4 hours), 1/2 tablespoon of tamari sauce, a few dashes of pepper, a few sundried tomatoes(that had been soaked/softed in a little olive oil), a little smoked paprika and pulsed that in the food processor a little bit so that it looks kinda like ground meat). And for the sauce: I used 1 tablespoon of tahini, 1 teaspoon of rice vinegar, 1 teaspoon of agave nectar, 1 teaspoon of sesame oil, a dash of chili oil, and 1 1/2 tablespoons of tamari. This kinda gives you an idea of my sauces. I made small portion sizes for one, my other half was fortunately out of town for the most part while I was doing this, which made planning this a little easier.

Another dish I made was an Raw Chili. It reminds me of gazpacho or a very chunky salsa. I just seasoned this dish like I would with chili. I used chili spice, cumin, a little oregano, coriander, and salt/pepper to taste. The veggies include: corn, red onions, tomatoes, bell peppers, garlic, and jalapenos. I blended half of the mixture until smooth and then mixed both halves all together. And I topped this one with avocado, green onions, and cilantro. 


I loved these Kale and Edamame/Avocado wraps. 1 bunch of dino kale, and for the spread, I used 1 cup of frozen edamame(that I thawed out) and 1/2 an avocado, sea salt/pepper to taste, a pinch of red chili flakes, 1-2 tablespoons of water, and 1 clove of garlic. I pulsed those ingredients in the food processor until smooth and I used the same sauce from above for these rolls. I found dino kale was better for this recipe, but you could collards or swiss chard, if you choose. I also added slices of red bell pepper, carrots, and cucumber. 


Now, for this one, I used Broccoli, Spinach, Yellow Summer Squash, and Almonds. And for the dressing, I mixed a tablespoon of miso paste, the juice from one large orange, and a little agave nectar. Quite simple, but really light and refreshing.

Mushroom Fajita Boats. I marinated(for an hour) about one cup of baby bello mushrooms in a little tamari sauce, olive oil, chili spice, coriander, cumin, a pinch of oregano, black pepper and garlic powder. And then I made a chunky avocado corn salsa that had a little red onions, avocados, corn off of 1 cob, lime juice, cilantro, bell peppers, and jalapenos in it. I also made a big pitcher of “juice” that I loaded lots of slices of oranges, lemons, fresh ginger slices, agave nectar and mint. This is a life saver! 

   
My other life saver was this Mango Pineapple Raw Cheesecake. It was kinda of like my reward for the day. Only one slice per day…because it does involve nuts and lots of them. 

I’ve made a Raw Strawberry Lime Cheesecake before, and the recipe can be found here.  I basically used the same recipe, I added a 1/2 of cup of blended pineapples to the “cheesecake” mixture. And for the topping I blended 2 mangos,1 cup of pinepples, 1 tablespoon of agave nectar, and the juice from two oranges together. I let the bottom portion sit in the freezer before I poured the topping on top and I put it back in the freezer for another 30 minutes or so before I applied the slices of kiwi.

Lastly, this was typically how I started my day, with a big smoothie. Flavors changed day by day. I bought a lot of my favorite fruits and rinsed them all, cut them up, put them in freezer bags, and stored them all in the freezer until I was ready for them. Which, I like to do anyway, so that was a no brainer. For my lunches I made a lot of different types of salads, kale salads being my favorite.

I didn’t do a lot of nut based dressing/creams this time around because I wanted some lighter ingredients, but if you like creamy ranch style dressing, sunflower seed and cashews are great for that usage. Just keep in mind that you must plan for those because your nuts will need to be soaked for most of those recipes. Also, try to use as many fresh herbs as possible! This is a great time to make rawvegan pesto sauces with ZOODLES!
The last thing I’d like to mention, is definitely keep snacks with you… nuts, grapes, apples, carrots, celery, oranges, dried fruits, etc.  And drink plenty of water or your homemade fruit juice. I did a lot recipe searching the first time I did this, and I did find a lot of recipes out there. It all depends on what you want to eat really.

A few of my go to places:

www.rawmazing.com
www.rawmanda.com
www.thisrawsomeveganlife.com

And the list obviously goes on. I’d love to see what you make, so if you make one raw dish or 30 of them, please feel free to share them with me! Or if you’re on instagram @supperwithmichelle #supperwithmichelle so I can see them all. And if you have questions, just let me know. Enjoy!

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2 Comments

  • Reply
    Amisha Gurbani
    April 29, 2015 at 3:23 pm

    This is amazing Michelle! it is mind over matter and the fact that you did it, is just commendable!! 🙂 I should try it for a day first !! 😀 I would love to!!

  • Reply
    Supper With Michelle
    April 29, 2015 at 4:27 pm

    Aww…thanks so much Amisha. I appreciate you. Hoorah for a day! You definitely can do that! Last time I did it for almost 2 weeks. I commend all raw foodists….that's for sure. 🙂

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