I've been missing raw food lately. I miss the crunch and the energy and the vibrance. I miss getting to the core of a vegetable! So today I made it a point to eat high raw, and maybe this can act as a guide on how eating raw can be easy even in the colder months - it was 38* this morning! December sure is here. Nota bene, I do have a very warm apartment.
Soaked overnight oats with chia, (cooked) cranberry sauce, golden mulberries, raw pecans. This was really great, but the last of the pecans (leftover from Thanksgiving.) Bummer. Some people mind cold oats but I don't. Dried fruits and nuts are always easy additions to bulk up a bowl.
Lunch was a kale salad I made last night, so it had wilted a bit nicely. With grated carrot, chopped bell pepper, raw sunflower seeds, red pepper flakes, and apple cider vinegar. Kale is a hearty green that grows in through winter and again, raw seeds are available year round and a good source of protein.
I snacked on a blueberry raw Pure bar and two clementines at work as well. It's good to have portable snacks on a raw day.
Dinner was a big salad, as G and I often make. I wanted to show you a picture of the huge bowl before it was tossed. We used chiogga beets this time instead of usual red beets, just because that's what I found:
And my bowl:
There's a spring mix, red cabbage, tomatoes, bell pepper, beets, carrot, and cucumber in here. I added uncooked tempeh to my bowl and, after the photo was taken, a clump of this sauerkraut:
It's awesome and spicy! Again, a big salad is really easy to turn into a meal with a bit of protein and whatever toppings you feel like. I wish I could continue the raw trend into dessert (or better yet, skip it like some of you with way more willpower than I have) but I'm planning on one of the pumpkin-pecan scones. Balance, right?