How to Handle This

I feel like it has been forever since I updated. I have lots of great photos to share! I started my new job and it has been kind of a big change for me, schedule wise. I am used to working late nights and now I work early mornings. The first week I barely got up in time to get my oldest ready for school and my others fed and dressed all while getting myself ready for a 6-8 hour shift. This means me scarfing down a bowl of raw cereal. Yep, that's right, and NOT making myself a lunch for work. I work at a restaurant that is pretty popular, and it has a large menu, but among the 11 pages of food choices, there is only about 2-3 things I can eat, and only if I alter it such as removing cheeses or meats. Therefore, I don't eat lunch. What does this all mean? It means that I come home from work starving and very tired. My energy level at this point is pretty low and any motivation to whip up something raw and tasty, is pretty much non-existent.

Me being a slow learner sometimes when it comes to being responsible, I have set my alarm for a half an hour to an hour earlier so that I may have some time to get myself ready, my food, and my kids, all without rushing through the door 5 minutes before I have to be at work. This really is a learning experience people. I really am learning how to change my lifestyle A LOT. Eating raw and vegan takes some preparation and I think once you get the hang of it, it gets easier. It's the same with when you were a kid. Learning how to tie your shoes, brush your teeth, get dressed, etc. It becomes easier. So I am trying to be patient and always keep my mind and eyes open for new ways to make better choices.

Here's to getting to bed extra early!! *Rolls eyes*

Cheers

This what has been getting me by at work. I feel full for a good 5 hours. I got the idea for this from my Carol Alt book. The reason why I didn't do this recipe exactly is because it says I need to chop it up in my food processor first at 8 in the morning, it's just too early. I really need to blend this the night before and have it on hand.

What I made: Oats, germinated almonds, germinated walnuts, raisins, strawberries, bananas, cinnamon, raw agave, raw almond milk. The book includes lemon juice and less milk to make a kind of granola.

Before I mixed it up by hand:

One of the best snacks I have discovered on this raw food journey. I highly recommend it for those who are switching to a more raw food diet and are having trouble with resisting sweets and bread. I used manna bread. Manna bread uses all sprouted grains, seeds, nuts, fruits and berries. Very moist, a lot like cake. Delicious and great with pairings.

I discovered this sweet blend of ingredients. Multigrain Manna bread, raw almond butter, banana slices, and raw honey drizzled on top. I seriously. Can't. Believe. How. Freaking. .... Delicious. In fact, today I had another helping of it. This is my newest "guilty" pleasure. Please, try it.

Then my Mom arrived for another weekend visit! I always love her visits, we have a lot of fun and the kiddos love seeing their "Puma" (Grandma).

After picking up the boys from school, I was really craving a fiesta-like meal. I got these sprouted grain tortillas so I made some homemade raw guacamole. So simple.

Avocados, tomatoes, onions, cilantro, lime. Bam. You're done. I threw some sprouts on there for a little extra texture. I will be making this again except I will also throw on some raw taco "meat" (Refer to Raw Burger entry).

Not the greatest picture yeah but at least I got a picture before scarfing it down.

Still somewhat hungry and wanting something slightly warm, I dove into this recipe thanks again to my Carol Alt book Eating in the Raw. I really need a new recipe book. Next paycheck thanks!

1 cup boiling water poured over some unpasteurized miso and Braggs Liquid Aminos to make a semi-warm broth. I did not have any seaweed so I improvised by tossing in some raw kale. I also included some raw mushrooms and carrots.

For those who don't know, miso is apparently a good source of B12 for vegans, FYI!

And, the Braggs liquid aminos is a good source of the amino acids that are the building blocks for our bodies. It brings a lot of flavor to salads and I think makes a very tasty broth. It's live too, not cooked.

Saturday, we went to one of my favorite farmers markets!

I got a Falafel sandwich with hot sauce sans tzatziki sauce. IT WAS SO GOOD I ATE THIS WHOLE SANDWICH!!!

I got some oranges at the farmers market, the boys made fresh squeezed OJ. Nothing beats fresh squeezed juice!!

I tackled the "Pasta Alla Marina" recipe (Yet again, Carol Alt book)... It was the most meticulous recipe I have attempted thus far.

This was the before photo. Everything I needed.

It required like 5 different fresh herbs all which needs to be stripped off the stem and chopped. This alone took me a good 20 minutes to half an hour because I am a rookie. Please do not let me scare you away because of my inexperience, because it was TOTALLY WORTH IT. My mom calls it the "Italian salsa" because it really did look like salsa with a complete italian flare. I doused some yellow squash strips with this sauce I loved it. I mean, I really, really, loved it. The recipe makes a huge batch so I have lots of leftovers. I enjoyed it more than plain spaghetti. I feel great after I eat it.

The recipe:

5 lbs yellow summer squash

marina sauce:

6 large tomatoes

1/2 cup sundried tomatoes

2 garlic cloves

1/2 bunch fresh basil

1/4 cup (loosely packed) fresh oregano

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh sage

1 tablespoon freshly ground black pepper

1/2 cup red onion, chopped

1/2 cup cold-pressed olive oil

1/4 cup lemon juice

5 dates, pitted

1 tablespoon evaporated sea salt

topping:

1/4 cup olives, chopped

1/4 cup tomatoes, chopped

1/4 cup red bell peppers, chopped

1/4 red onions, chopped

Carol Alt referenced this recipe to one of her fav restaurants in NY, Quintessence.

This entry took forever. I need to get up early tomorrow. My next post I will share my adventures in... Eggplant

lovewendy