We’ve been experiencing an unusually balmy October, but the weather is gradually changing. After a few nippy days, I'm really missing hot drinks. During cold weather I can usually be found alternately clutching or losing my cup of tea or coffee, whether I’m working around the house or sitting down during our reading times. This is the first week on the detox that I’ve been craving warm food and drinks and it feels as if this directly relates to the weather! I was definitely running out of creative energy for making raw food by the end of the week, and it shows in our repetitive meals.
Friday
Breakfast: mixed berry cacao smoothies
Lunch: dates & walnuts with almonds and lime cashew bites
Tea: rainbow carrot and green cabbage coleslaw with sprouted mung beans and greens
Saturday
Breakfast: muesli with strawberries, blueberries, mango, apples, bananas, & Brazil nuts, coconut milk
Lunch: leftover coleslaw with sprouted wild rice and kale marinated in lemon juice, olive oil, & raw honey
Tea: raw taco salad with taco mixture, cashew cream, homemade raw salsa, & green olives
Sunday
Breakfast: muesli with apples, banana, mango, Brazil nuts, coconut milk
Lunch: leftover raw taco mixture in romaine leaves and red pepper, marinated kale, avocados
Tea: raw tabbouleh & marinated kale over green salad
Monday
Breakfast: mixed berry cacao smoothies
Lunch: leftover raw tabbouleh with avocados
Tea: green salad with grated rainbow carrots and beets, red peppers, cucumber, cashew dressing, salsa, and avocados
Tuesday
Breakfast: purple smoothies
Lunch: carrot sticks, chocolate chia bites, green salad with guacamole
Tea: salad of mixed greens, red onions, kalamata olives, red peppers, lemon & olive oil dressing
Wednesday
Breakfast: mixed berry smoothies
Lunch: greens with grated beetroot and carrot, sprouted mung beans, sprouted wild rice, cashew dressing with mustard
Tea: purple cabbage and rainbow carrot coleslaw, avocados
Thursday
Breakfast: mixed berry smoothies with cacao
Lunch: green salad with purple cabbage and rainbow carrot coleslaw, sprouted mung beans
Tea: salad of greens with beetroot and red onion, cashew lime bites
Friday
Breakfast: mango, peach & carrot smoothies
Lunch: green salad with grated beetroot, sprouted mung beans, & cashew dressing with mustard
Tea: green salad with grated beetroot, sprouted wild rice, cherry tomatoes, & cashew dressing with mustard
Saturday
Breakfast: purple smoothies
Lunch: curried cabbage salad with cashews and sesame seeds
Tea: leftover curried cabbage salad, green salad, guacamolé, salsa
On Sunday we had muesli for breakfast but friends were round for lunch and I made a roast dinner: chicken, roast potatoes, gravy, veggies, and blackberry crumble with pouring custard. Dan and I both ate cooked food but also had green salad with our meal.
Even though we’re no longer detoxing, we continue to eat raw breakfast [either muesli or smoothie] and often keep to a raw lunch as well. It’s much easier to do a full detox when you’re already used to eating a large proportion of raw meals!