I’ve had a generally good day today, feeling fine on day three of eating more or less only raw fruits, vegetables and sprouted seeds and legumes. I must confess to eating three non-raw things today: a few cubes of marinated tofu, a bit of houmous to dip my carrot sticks in, and half a small cup of chocolate milkshake (see recipe below).
I started thinking about what nice raw things I could make for my girls, apart from fruit, tomatoes and cucumber, which they do eat a lot of. Together we hit on the idea of making chocolate milkshake. I don’t think they have ever had an actual chocolate milkshake before, which was probably a good thing as they had no prior reference point for the finished drink.
We made it together, and basically made it up as we went along. I did use soya milk out of a carton, as it was a spontaneous decision and I didn’t have any almond milk, but it would have been even nicer with fresh raw nut milk I’m sure. It was delicious: creamy and not too sweet. Here’s the (not-very exact) recipe:
Chocolate and Blueberry Milkshake
Contains: soya, nuts
Serves: 2 children
- Blueberries – I used half a punnet
- 8 almonds
- 4 brazil nuts
- 2 walnuts
- 2 medjool dates – stones removed
- 2 teaspoons soya lecithin
- 2 teaspoons raw cacao powder – more for adults who like it dark
- Non-dairy milk (choose one with no added oil or salt) – add more or less, depending on the desired consistency
Blend in a high-powered blender and serve. If you have a normal blender either omit the nuts, pre-soak them, or use nut butter instead.
I also made the girls a little green juice today, which they drank in the past by stealth (by putting it into opaque cups with lids), then rejected as soon as they worked out what I was doing! I made apple, celery and courgette, which was very nice (but very green), and mixed it with a bit of Tropicana Apple and Raspberry so it turned pink. As with the almond nut milk, I’m sure fresh raspberries would have been much nicer, but I didn’t have any (it is February after all). They drank it all.
Here’s what I ate today:
- One cup of hot water with 2 slices of lemon, 2 slices of ginger and 1 teaspoon of agave nectar
- Two pints of green juice: 1 pear, 2 tomatoes, 2 sticks of celery, a few leaves of curly kale and a bit of fresh ginger, blended with water (see previous post for method)
- 2 cups of herbal tea
- ½ a child’s cup of chocolate milkshake (leftovers – see above)
- Large rocket salad for lunch with mung bean sprouts, cucumber, spring onions and marinated tofu with tomato, ginger and sesame dressing (2 tomatoes, 1 clove garlic, 1 piece ginger, 1 tablespoonful of sesame seeds, splash of tamari, blended)
- Bowl of carrot sticks and houmous
- 1 handful of cherry tomatoes
- 1 orange
- 1 apple
- 1 banana
- Another huge salad for dinner: shredded savoy cabbage, thinly sliced carrot and beetroot, alfalfa and mung bean sprouts, spring onions, cauliflower, mushrooms marinaded in ginger, garlic and tamari. Leftover tomato, ginger and sesame dressing.
I plan to continue with this diet for the time being, but I think three days of “what I ate today” lists is enough – I’m sure you get the picture by now! I will post occasional progress reports, and if I ever reach any final conclusions then I will let you know those too.