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I'm back-Day 43

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5 Comments
by
smoothiegirl
on 08-12-2008 at 08:06 AM (449 Views)
Hello Rawbies!!
I'm now at day 43 and I'm bouncing back. I've been busy, busy, busy, My blog got booted to the 2nd page. Got roped into a trip yesterday that was supposed to be quick and it ended up being about 12 hours I took some of the local Amish women shopping and they changed destinations on me and man I was zapped last night. We made a stop by the bakery and OMGosh they brought out cinnamon rolls that had to have been 8-9 inches in diameter and 4-5 inches thick. Of course I heard-"Would you like one" I knew not to go near that thing. Then we stopped for Mexican food and I had already packed my lunch so darn I missed again. Been rawcooking lately w/my dehydrator and I just don't know about this thing. Made the raw corn chips and the corn kind of tasted soured. Maybe I'm just not used to the taste. I got the batter too thick and too thin in someplaces. I chose recipes that should have been easy. Maybe I didn't have the temp set right. Anyway, I will keep trying. Been eating, salads, smoothies, juices, nuts, seeds-Ha Ha I ate from the raw food groups. Appetite is better and I don't eat like a horse.
That's a good thing. Kind of aggravating when the appetite won't cooperate and you stay hungry all of the time. Have super day!!!! Back to the heating pad- Maybe pulled some muscles unloading tomatoes. When will I learn!!!

I ate today:
*superfoods, strawberries, banana
* huge salald- ice berg lettuce, butter lettuce, spinach, carrots, cucumbers,
ranch dressing, sunflower seeds, rawritos(I pigged out )
*green smoothie-superfoods, banana, avocado, kale, strawberries
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Comments

  1. OneBite@aTime's Avatar
    Great job passing on those cinnamon rolls-wonderful!
  2. Jenifae's Avatar
    OMG! Cinnamon Rolls are hard to resist. I"m impressed ;). I still kinda eat like a horse some days. LOL! Great Food so far today. Love it!
  3. Emma-Liza's Avatar
    About your rawritos--I think the reason some of the recipes say to start drying crackers at a higher temp like 125 and then lowering it a few hours later to 105 is what keeps the ingredients from fermenting or souring. Faster drying time is also why many of them call for little to no liquid.
  4. Pilgrim's Avatar
    Congratulations passing on temptations! Your willpower is amazing! I live near Amish country...lots of cooking goes on there.
  5. RawKnitster's Avatar
    Super day! Good for you staying with the raw menu plan. If you can handle those circumstances, you can handle anything.


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