Raw July: Week Two

After our second week of eating raw, I'm wishing the entire family were doing the same, mainly because I end up preparing two meals every evening.  I'm really enjoying this adventure of making raw food, and cooking feels unnecessary and routine now.  Righty has already said he'd like to eat raw with us next time we do this, and I think Lefty would probably join in too.  They love food so much they just don't care how it's served!

Tuesday, 9 July

Breakfast: smoothies with fresh mango

Lunch: pea shoot and beetroot leaf salad with avocado, walnuts; dressed with lime juice and olive oil

Tea: tomato, red and green pepper, courgette salad with fresh basil cashew nut pesto

Wednesday, 10 July

Breakfast: smoothies

Lunch: raw taco salad eaten with fresh spinach leaves

Tea: sprouted lentil curry with alfalfa and broccoli sprouts, served over fresh spinach leaves

Thursday, 11 July

Breakfast: smoothies

Lunch: leftover sprouted lentil curry with alfalfa and broccoli sprouts; fresh mango

Tea: mango salsa with sprouted mung beans, green salad

Friday, 12 July

Breakfast: smoothies with fresh strawberries and raspberries

Lunch: leftover mango salsa with sprouted mung beans

Tea: "raw stirfry" salad with hot and sour mango sauce

Saturday, 13 July

Breakfast: smoothies 

Lunch: snacks

Tea:  watermelon and honeydew melon

Sunday, 14 July

Breakfast: smoothies with blueberries

Lunch: green salad with avocado, sprouted lentils, broccoli and alfalfa sprouts, hemp seeds; extra-virgin olive oil and lemon dressing

Tea: fruit salad of mangos, strawberries, raspberries, and pomegranate seeds

Monday, 15 July

Breakfast: smoothies

Lunch: watercress, spinach, and rocket salad with sprouted mung beans, radish and alfalfa sprouts, hemp seeds, and hot and sour mango sauce

Tea: raw taco salad with sweetcorn, tomatoes, and courgettes; guacamole; romaine lettuce

Tuesday, 16 July

Breakfast: smoothies

Lunch: leftover salad with sweetcorn, tomatoes, and courgettes; guacamole; romaine lettuce

Tea: raw summer sushi rolls; garden salad leaves

Snacks: cashews, raisins, dried mango, dates, walnuts, carrot sticks, watermelon, raspberries, strawberries, chocolate banana walnut ice cream