I probably ate about 70 percent raw foods yesterday. It would of been higher if I would of planned my meal(s) a day in advance. I'm so used to driving to the grocery store and formulating my grocery list on the way there. But eating a raw-live diet requires advance planning because a lot of the ingredients require soaking, sprouting or dehydrating prior to use. Anyway, dinner was really great and hubby loved it. He said that it was so fresh and flavorful--just what I like hearing. Also, kitchen clean-up was a breeze, no dirty pots and pans to clean!
So here's what I ate/drank yesterday:
8 oz glass of filtered water with a squeeze of lemon juice and a pinch of cayenne pepper
8 oz cup of Green Tea, recommend herbal as the book states...:-)
16 oz freshly juiced green drink (1 apple, 1 cucumber, 1 celery stalk, 1 broccoli stalk, 1 small carrot, 4 stalks kale, 1 serving Amazing Grass (optional), 2 tbsp ground flaxseed (optional)
1/2 cup olive hummus (2 cups cooked cannellini beans, 1/4 cup tahini paste, 1 garlic clove, 1/4 cup pitted black olives, 1/4 cup pitted green olives, 1 tbsp extra virgin olive oil, juice of 1 lemon, salt and pepper to taste
1/4 cup each of raw broccoli, carrots, zucchini, and cherry tomatoes
2 oz freshly juiced wheatgrass, around 4:00pm
3 Mediterranean Stuffed Tomatoes with Sun-Dried Tomato Vinaigrette, recipe below
2 Medjool dates...couldn't resist...
Also, throughout the day I drank about 1.5 liters of filtered water and I also went for a 45 minute walk.
Mediterranean Quinoa Stuffed Tomatoes:
6 organic beefsteak tomatoes, cored, tomato seeds and pulp removed, reserved
2 1/2 cups cooked or sprouted pearl quinoa, see note below
1/3 cup currants
1/3 cup pinenuts
2 tomatoes, seeded and diced
2 tbsp minced fresh parsley
2 tbsp minced fresh mint
1 cup finely chopped organic spinach
Juice of 1 lemon
Sea salt and fresh black pepper to taste
Note: I cooked 3/4 cup quinoa to yield 2 1/2 cups cooked for the recipe. If you have time and you want the entire dish to be raw, then soak the quinoa for about two hours, rinse and place in a sprouting jar for 24 hours, rinsing and draining regularly until seeds sprout.
- Cut tops off tomatoes and using a spoon, remove seeds, pulp and juice. Reserve seeds, pulp and juice and place in a blender or food processor and blend until smooth. Strain the tomato juice into a bowl. You should have about 1 1/2 cups juice that you'll need for the sun-dried tomato vinaigrette.
- In a medium bowl, add cooked or sprouted quinoa, along with other ingredients. Season with salt and pepper to taste and chill for about an hour before stuffing tomatoes.
1/2 cup rough chopped sun-dried tomatoes (not in olive oil)
1/4 cup pitted Kalamata olives
1 1/2 cups tomato water (if you have less then just use filtered water)
Juice of 1 lemon
1/4 cup cold-pressed extra virgin olive oil
Sea salt and black pepper to taste
1 garlic clove, finely minced
1 tbsp minced fresh basil
- To a food processor or blender, add tomatoes, olives, tomato water and lemon juice and blend until smooth.
- With motor running, stream in extra virgin olive oil until emulsified. If too thick add additional water and season with salt and pepper to taste.
- Pour into a bowl and stir in minced garlic and basil.