Okay, I will admit it right now. I am cheating. No new recipes today. Though in the spirit of the Vegan Month of Food I will be talking about food and how I learned more about preparing raw food. Who knew how beneficial it would be.
A little over a year ago I had the opportunity to do a 21 Day Raw Food Jumpstart from Eva at Uncooking 101. We were given challenges that inspired me to get creative and play around with preparing raw food. I felt great, full of energy, so much so that I was fine giving up coffee, which is something that I normally don’t consider an option. Eva was a great support system and answered some of the silliest questions for me. I also looked forward to my daily emails from her. If you are considering raw or learning more about it, I highly recommend checking her blog out.
Why didn’t I continue? Time management. For me to do raw with my schedule it would require me prepping everything on my day off and for this 50 hour a week working mama that is too much quality time to give up with my family. It’s an excuse, I know.
When my mom and I were talking about the Dad Says It’s Toxic thing, she made it clear that she couldn’t handle eating salad every day. I knew this was the perfect time to create some of the raw recipes that have been in my head for a while. Plus if my parents started to feel a little better it would be even better.
Why didn’t I sign up under the raw category for MOFO? There are many intricacies to a raw diet that I don’t completely understand and I wouldn’t want to offend anyone that lives completely raw by using an ingredient that didn’t qualify. So yes, I am playing it safe.
We have been incorporated some of my recipes from the 21 day jumpstart into our menu. These are all recipes that my family loves and we eat on a regular basis.