Simple, Raw and Natural: Imperfectly Raw Food Blog - Day 41

Wednesday, September 29, 2021

Imperfectly Raw Food Blog - Day 41 - Tuesday, September 21, 2021

Someone asked me why am I doing this food blog. My why is mainly to hold myself accountable, to pay attention to what gives me the results I want and what does the opposite, and to share my experience with whoever might be interested. It is a form of self-care for me as well as a way of loving all of you.

No headache this morning, but woke up thirsty. I had the apple juice left over from yesterday and some water, followed by coffee.

Smoothies for two today: Bananas, kiwi, radish microgreens, spring mix, pineapple, flaxseed, almond yogurt, peanut butter powder, frozen mixed fruit, coconut water, and water.

I am back in the sprouting and growing microgreens game. Today I started some red acre cabbage which should be ready to harvest in 8-12 days.

I made a chickpea salad today.

Instructions: Juice a lemon into a large bowl. Add 4 Tbsp mayonnaise and stir to combine. Season with salt and pepper. This is your salad dressing. Combine into the bowl with the dressing1/3 cup chopped walnut, 2 sticks of diced celery, 1/2 - 1 chopped apple, 3 green onions diced, 1 can of drained and rinsed chickpeas. Stir together. Serve on a bed of spring mix or other salad greens.

I also made a lentil soup.

Instruction. The hardest part is chopping the veggies. So dice 1 onion, slice 5 carrots, chop 2 sticks of celery. Heat 2-3 tbsp olive oil in a large pot over medium heat. Add the chopped onion and carrots and 1-1/2 tbsp minced garlic and cook 4 minutes. Add the chopped celery and cook 4 minutes longer. Add 1-2/3 cup dry green lentils, 2-1/2 tsp smoked paprika, 2 tsp cumin, 2 tsp dried oregano, a 14.5 oz can of diced tomatoes, and a 32 oz box of vegetable broth (plus more water as needed). Simmer 30 minutes until lentils are softened. Season with salt and pepper.