I started my day with warm lemon water, probiotic pills and organic coffee. At about 10:30am I finished off yesterday’s kale chickpea salad topped with avocado and nutritional yeast. It tasted even better today because it marinated overnight in the dressing.
Today’s lunch was a salad of romaine hearts, red pepper, white onion, cucumber and shredded turmeric and carrots. I used Raw on $10 a Day’s Turmeric Dressing recipe here. The dressing has a Thai twist and tasted really good. I swapped the dried turmeric for 2 tbsp of fresh turmeric and added a little water to help it blend well.
Fresh turmeric is another daily staple for me because it completely cures my once out of control cystic acne. I’m not sure why, but I’m assuming it has something to do with it’s strong anti-inflammatory properties. Since I discovered this I haven’t had to take any rounds of antibiotics which never worked 100% anyway. Turmeric is an amazing food with tons of benefits. More about turmeric’s benefits here. I usually juice it or grate over salads. Black pepper increases the bioavailability of turmeric so I’ll add it when having turmeric in a dressing or meal.
The twin’s also had my lunch salad as an afternoon snack with chickpeas, sliced oranges and probiotic rich sauerkraut.
Raw or nearly raw sauerkraut is a natural source of probiotics. We usually have it in raw wraps, with salad or as a snack with sliced avocado and nutritional yeast. Sprouts Market was out of my usual Bubbies so I gave this organic one by Farmhosue Culture a try in the Garlic Dill Pickle flavor which is delicious. The twin’s loved it too, especially the pickles. Probiotics help re-balance good gut bacteria and helps improve overall digestion.
For the twin’s after school snack today I made avocado toast with the avocado medley I made earlier and a tropical smoothie made with: 1 cup Trader Joe’s tropical frozen fruit mix, 1 handful cilantro, 2 handfuls spinach, 2 fresh juiced apples and water for desired thickness. This got a definite thumbs up from the girls.
Today I started my morning with a cup of warm water and lemon followed by organic coffee with vegan coconut creamer. I don’t usually eat breakfast, but I woke up with the munchies so I also had 2 bags of raw kale chips. It’s not a traditional breakfast, but when it comes to raw foodsI’m not particularly concerned with what time of the day I have them because they’re so pure and energizing.
I made avocado toast on gluten free bread topped with red peppers and sprouts for lunch. Avocados are one of my favorite foods and I have at least one almost every day, as far as I’m concerned it makes everything taste better. Sometimes I just top a piece of toast with a few slices of avocado and add drizzle of lemon and sea salt. However, today I made the following avocado medley:
- 1 Large Avocado
- 1/4 cup chopped cucumber
- 1/2 cup sliced black olives
- 1 handful chopped fresh cilantro and/or parsley
- 1 tbsp fresh oregano
- 1 tbsp chopped onion
- 1 clove chopped garlic
- 1 tbsp each of fresh chopped ginger & turmeric
- squeeze of 1/2 half lemon
- Drizzle with olive oil and a sprinkle of crushed red chili peppers, black pepper, dried cumin and Himalayan pink salt to taste.
I mixed everything together and scooped it on top of 2 toasted slices of Food for Life’s gluten free bread topped with sliced red peppers and sprouts. I make so many variations of this medley by just adding whatever I happen to have on hand. This mixture also tastes great wrapped in nori sheets, collard or romaine lettuce leaves.