Okay, really gonna do it this time!

[Seren]

Right, I've decided that the only way I can stay raw is if I have food planned. I was >95% raw fro nearly two weeks, but suddenly I got totally BORED of having the same salad every day! I couldn't bear to make it again and eat it, hating it so much because I was so sick of it, so I ended up having soup, then LOTS of oats (my main downfall due to gluten intolerance) and so I ended up feeling sick.

Can anyone give any ideas or tips as to maing a food plan? I need plenty of snacks, hardly any nuts (if I have a few, I end up eating like whole packet!!), meals I can take to college as a packed lunch, and not the same thing every day. I have a smoothie every morning so I think I'm sorted for breakfast. Just the rest of the day I need help with to plan!

So, any help would be GREATLY appreciated!!

TIA

Seren xXx

[Lay-Lay]

Hi Seren! Do you have Alissa's Book? It has a meal plan in it.

Personally once a week I scan my recipes along with Alissa's to see what I want to eat for the week.

I pick out 2 main things and make a big batch that will last a week or 2. I leave out of the batch enough for 2 days and freeze the rest.

For breakfast I almost always have a fruit smoothie with some greens or sprouts sometimes. There are literally 100's of smoothies so you never have to get tired of the same old thing.

For lunch I usually have one of the weekly recipes I fixed up or I whip us some guacomole and eat it on a bed of greens.

For dinner I usually have one of the weekly recipes or I may have some melon.

For snacks and dessert I enjoy whole fruits, an apple here, a banana there, a peach over there, some grapes on the way, and so on.

[Seren]

Oh good, that sounds simple enough! However, I don't have Alissa's book as I live in the UK so it's very hard to get it over here. I will be ordering it sometime soonish though. But for now, is there any other ideas instead of the meals in the book? I have quite a few recipes on my computer and in a couple of books.

So you reccomend making up big batches for the week? That seems like a sensible idea. What sort of things do you make in large batches that you freeze? Is it the sort of stuff that is suitable for a packed lunch?

Thanks

Seren xXx

[Seren]

Need to get a bit more info please! Anyone?

Thanks

Seren xXx

[mongomango]

If I want something that will last me 5 days or so with only refrigeration, I will make this. I guess all the lemon juice keeps the bacteria at bay...It's Nomi Shannon's Sunny Pate which you can find here:

http://www.rawgourmet.com/recipes.html

Sunflower Pate

3 cups sunflower seeds, soaked 8-12 hours. Sprouted for 2-4 hours
1 cup fresh squeezed lemon juice
1/2 cup chopped scallions
1/4-1/2 cup raw tahini
1/4 cup liquid amino's, or 2 tablespoons nama shoyu, or pinch of sea
salt with add'l water, or none at all
2-4 slices red onion, cut in chunks
4-6 tablespoons coarsely chopped parsley
2-3 medium cloves garlic, coarsley chopped
1/2 teaspoon cayenne pepper (or more to taste)

Soak sunflower seeds 8-12 hours, drain, allow to sprout for 3-4 hours (leave
out on counter) then thoroughly rinse and drain removing as many of the
thin inner husks that float to the top as possible. In a food processor,
process the sunflower seeds, lemon juice, scallions, tahini, liquid
amino's, onion, parsley, garlic and cayenne until the mixture is a
smooth paste.

When thoroughly blended taste and adjust the seasoning. The pate will
develop a stronger garlic taste in a few hours. Yields a large mixing
bowl of pate. (approximately 8 cups)

In her book I think the recipe also calls for 1 tsp ginger, and 1 tsp cumin..and what she says about adjusting the level of seasoning after a few hours is accurate. The garlic flavor will become much more pronounced and additonal cayenne can be difficult for some to eat...whereas if you first taste it you think right away, oh this needs more spice...at least that happens for me. :)


edit: Oh, and meant to add that you can make this many different ways...and varied so it seems you're not eating the same thing every day


roll it in cabbage with other shredded veggies,

Put it in a salad

Take in in a little container with slices of red pepper, sweet potato, zucchini, and put the pate on the slices, topped with chopped tomatoes

[Seren]

Great thanks for the tips!

Seren xXx

[Regen]

Hi Seren.


Do you have a dehydrator?


If not, try these recipes. The first is the Raw Food Real World Lasagne. Like everything in their book, it is fantastic and easily made without special equipment or ingredients. The pignoli are just pinenuts. I've been making half a recipe at a time - I made the last one on Sunday and I finished it for lunch today although I think I could eat a whole one easily in 4 days. I'm not sure how long it lasts in the fridge - Eachpeachpearplum makes a lot from the book and might know and I think she had a post a few weeks ago about how much she makes for her familly for the week

http://www.newyorkmetro.com/restaurants/articles/recipes/zucchini_lemonpignoli.htm


The next recipe is also in the RFRW book and I think they credit this author with the recipe. It's quinoa and grape salad. You sprout the quinoa instead of cooking it which takes a day until there are little tails sticking out and then add the dressing. It's easy, looks pretty, lasts for days and require no special equipment. I wouldn't think the Mirin is vital. :)

http://www.showcook.co.za/jenni_muir.htm


I don't know how to make the links active... can anyone help, please?

[Regen]

Hmm. It seems they are active. Magic, I suppose. :)

[English Tracy]

Seren,

You can get Alissa's book from the Fresh Network in the UK- that's where I got mine.

I highly recommend it!!

Tracy

[Seren]

Regen, thankyou very much for the ideas on things to make!

English Tracy, you can get it from fresh network? Brilliant! I'll ask for it for Christmas :D

Love Seren xXx