This past week included a three day weekend, which means that I made only about half of my food in my kitchen and ate out the rest of the time. It’s usually pretty easy to stay raw, and even easier to eat vegan. Don’t be afraid to be creative! (and flexible…) I ate LOTS of fruit and of course salads. I even ate out at a touristy Italian restaurant … ain’t nothin’ raw about it. When I go bad, I go all the way!
Of course this is not an everyday thing and it’s also important to feel good about what you’re doing. While in the moment I was enjoying the focaccia and garlic I can say with 100% certainty that I felt terrible the next day. People often ask me if I love eating out as a “treat” and my answer is usually “no”. They don’t really understand how that’s possible if all I’m eating is salad all day! Well, this experience sums it up beautifully. A couple glasses of wine, a couple slices of bread, and a meal void of anything fresh and light led me to a toxic hangover the next day. I love my salads, they rock beyond belief and are usually jam packed with goodies. Eating out, however, usually doesn’t taste as fresh as my own homemade meals, costs a lot more, and leaves me feeling bloated and hungover for the following 24 hours.
I don’t like feeling hungover.
The next day I ate lots of fruit to help ease my body back into speedy digestion. I drank lots of water to help flush everything out. And, I rested. A little rest is always a good thing!
Other than this mishap, I’d say the rest of my eats were pretty normal.
Salad for two. I am loving this garlic dill dressing and a simple salad. I served it with a watermelon juice. Blend a couple cups of watermelon, one peeled lemon, and a cup of fresh coconut water for the best watermelon juice imaginable.
Memorial Day tart. I played with some new ingredients this weekend and this was born. A fresh angel food cake-like crust with fruit and coconut cream. It is divine. It is delicious. And my SO ate three of them … so they must be good.
Apricot Lemon Cheesecake. I made a mini cheesecake simply because I could not resist playing with apricots (which just hit the markets this past week, here in Miami). It turned out beautiful and was a hit with everyone that tasted it.
Mango Butternut Squash Soup
soup made a reappearance and was just perfect. It’s filling and light at the same time. It worked perfectly for me as the temps rise here in Miami.
Roasted Squash. I love squash so much, it hurts. Sometimes I like to steam squash and also sometimes roast it. This batch was roasted at 375 for about 30-40 minutes. I chop up a beautiful acorn squash, toss it in nice olive oil, sprinkle with sea salt, ground pepper, and rosemary from my Grandma’s garden. I serve it over a huge bowl of fresh spinach. Done. Not raw but it’s delicious and clean.
. My fruit of choice this past week included cherries, apricots, and plums. All reminiscent of my home (Central Valley
, California) and all delicious. I couldn’t get enough. Also, I had one of my students ask me after class if there is such a thing as eating too much fruit. When I asked her why she told me that she is worried that she eats too much fruit. Of course I smiled and took the opportunity to tell her to GO FRUIT herself 😉 I must have the fruity glow …
My food was very bright and colorful this past week! I’m hoping to include some more juices in the future … I’ve been slacking in this department lately.
More on that next time!