zucchini linguini with marinated cremini mushrooms and alfredo cream sauce, served over spinach
well, this might only be a 3/4 raw day – i have dinner plans with my best friend, and we haven’t decided where we’re going yet. at any rate, due to access and money considerations, my cleanse is more likely to be “very high raw” rather than 100% raw. it’s still a lot more raw than my normal diet is, and even in just upping the amounts of raw and eating raw snacks, i’m feeling a difference. additionally, one of my goals for the cleanse is to eat and buy as locally as i can, at least as far as produce. i’m getting my supplies from the co-op and they, for example, don’t have technically raw cashews (a pretty common ingredient in desserts and sauces), and this also sometimes means i am choosing conventional locally grown produce over those organic ones shipped in from california or mexico. (sometimes of course, there’s produce i want that could never grow in minnesota…)
on my early morning days (i have to be at work by 630), my breakfast has consisted of snacking on a piece of fruit or one of these 3’6’9 bars from the living cuisine book:
pumpkin, flax, and sesame seeds with dried apricots, dates, cinnamon and vanilla.
while i’m at work i usually get a fresh juice or smoothie…however, i made the mistake of getting a maple pecan shake yesterday (we use oatscream, and i request ricemilk), and after two weeks of no caffeine and cutting back on sweets a bit, i had a horrible sugar crash later that afternoon. (think nightmares about work while napping, waking up delirious and sweating profusely and barely being able to move.) it is possible i was also detoxing to some extent, i suppose.
on my less early days, i plan on having more substantial breakfasts, like this amazing recipe for blueberry buckwheat pancakes i found here. i’ve been busy prepping for more labor-intensive recipes (making buckwheat cereal, sprouting wild rice, soaking, grinding, and dehydrating ingredients for rosemary crisps), and have bought all the nuts, seeds, and non-produce ingredients already (for those of you who remember me worrying about spending hundreds of dollars on these items, i can definitely say that i spent less than 60 dollars on non-produce items for way more than i’ll need in a week).
for a late lunch today, i made a half-batch of the zucchini linguini also from living cuisine. while the sauce was nothing earth-shatteringly different than other raw nut creams i’ve tasted, the marinated crimini mushrooms are out of this world (this is coming from someone who hates raw mushrooms). and peeling the zucchini linguini was so satisfying; it was really pleasing to scoop up with my hands, too, like the most delicate pasta ribbons my hand ever held! this made two me-sized portions, so i’m saving the second for tomorrow. doesn’t it look scrumptious?