A few posts back I mentioned that I'd be transitioning back towards a high raw food diet.  I have received some inquiries about such which brings me to this post.  I've a firm believer in slow and steady wins the race and I allow the season changes to set the pace of my dietary transitions.  I personally find the raw food diet to be easier in the spring/summer than in the fall/winter which is why the percentage of raw food that I'm eating fluctuates between really high to moderate.  Last summer my diet consisted mostly raw foods and I was following the principles of the 80/10/10 diet (by Douglas Graham) with amazing results in that I found it extremely easy to eat in that manner and I experienced notable benefits, such as better digestion, increased energy, and overall felt good.  On the flip side, I was always cold, had difficulty keeping weight on to where I cut back on workouts, and felt that eating in this way was somewhat isolating.    

Over the last few months I have found a vast amount of enjoyment in cooking, which is why my posts continue to be about my cooking adventures and not my food prep adventures.  I will happily spend hours upon hours in the kitchen cooking and creating for others, with no intention on eating the food myself.  Along with this, I must say that when I eat raw, I eat very simple:  smoothies, salads, homemade bars and balls, mono-meals and snacks of a particular fruit....  This type of raw eating works for me.  It fits into my daily life, I ultimately feel great when I'm doing it, and it flows naturally so that I effortlessly sticking with it.   All change, be it in diet, lifestyle, work, relationships, etc, is going to be uncomfortable and even difficult to some extend but as far as diet/lifestyle are concerned the changes you are trying to make aren't something that you should be desperately clinging to.  If that is the case then perhaps it's a good idea to evaluate if it's realistic and plausible for you.  If not, then modify it so that it can be.  

I am happy to report that thus far my transition has been going well.  As the weather warms up, I find myself enjoying my freshly made juices or smoothies without having to bundle up in my Snuggie and/or and without my space heater on full blast.  As I decrease the amount of cooked grains and starches (rice, potatoes, etc) I'm increasing my overall vegetable consumption via salads, stir fry, as well as combining the two!  A great way to get more vegetables in your diet while using up vegetables in your fridge is to make a stir fry.  Left overs can then be mixed with your salad for a flavorful lunch!  Oh, and lets not forget fresh fruits.  Every trip to the local market has me falling in love with spring and summer all over again!

So, what exactly have I been eating?  Let's take a peek:

1 bag Trader Joe's Frozen Raspberries
2 Pears
5 Romaine Leaves
   Pure water, as needed

Blend all ingredients in blender.  Enjoy! 

1 cup strawberries, washed w/ green stem cut off
1 cup pineapple, cleaned and sliced
1.5 Tbs Lucuma Powder
    Pure water, as needed

Blend all ingredients in blender.  Enjoy! 

Another Stir Fry Raw Vegetable MIx

Mmmmm!  Now that I have officially made myself hungry, I'm gonna end this post and hit the kitchen for a snack (Apples slices and raw nut butter anyone?!)

Whoa!  Where have I been?!  Time isnt on my side lately which is why havent posted.  It's safe to say I have been eating though so in an attempt to catch up on the past week of deliciousness I'm gonna keep it short sweet and to the point by going straight to what's been cookin in my kitchen:

Island Scramble

3 Tbs Gluten Free Rolled Oats
1 Tbs Chia Seeds
1 small banana
1 tsp nut butter
2 Tbs pineapple chunks
1 tsp rum extract
1 Tbs unsweetened coconut flakes
2 Tbs unsweetened almond milk

Mash banana.  Add rest of ingredients and mix well.  Grease pan and heat on medium heat.  Plop mix into the pan.  Cook 3 minutes and flip/.  Cook another 3 minutes.  Drizzle with agave (or maple syrup) and enjoy!

Baked Shells & Trees
Adapted from Appetite for Reduction by Isa

1 8 oz box Quinoa Shells
1 bag fresh broccoli florettes

1 cup Pankos Crumbs, ground & seasoned to taste

3/4 cup nutritional yeast
1/4 cup all purpose flour (I used Namaste Perfect Blend Flour)
2 tsp onion flakes
1 tsp garlic powder
1/4 tsp salt
1/8 tsp tumeric or paprika
2 Tbs vegetable broth powder
2 cups water
1 tsp yellow mustard

Cook pasta according to directions and steam broccoli. 

To make sauce:  Place nutritional yeast, flour, garlic, onion flakes, salt, tumeric (or paprika) and broth powder in a bowl and mix together.  Add a water and use a fork to mix and beat out any lumps.  Once smooth, pour into a 2 qt sauce pan.  On medium-high heat, cook sauce stirring often for approx 5 minutes.  Once it comes to a boil, turn heat down to to medium-low.  Sauce should start thickening and bubbling.  Cook for an additional 5 minutes stiring constantly until its reached a thick smooth melted cheese consistency.  Mix in the mustard and taste for salt. 

In a large bowl, combine cooked pasta, steamed broccoli, and hot cheese sauce.  Mix well until all ingredients are combined.  Pour into a casserole baking dish.  Sprinkyl bread crumbs on top.  Bake for approximately 25 minutes or until top is golden brown.  Enjoy!

2 Pepper Stir Fry

2 peppers of different color, washed, cored, and chopped
Protein of your choice (chicken, tofu, etc)
1/2 - 1 Tbs Stir Fry Sauce
    Pepper to taste 

Stir fry peppers and protein in vegetable broth or water, add stir fry sauce half way through (This method allows you  to cut down on sauce)

Savory Taters
Adapted From Healthy Happy Life

1 bag  Trader Joe's tiny potatoes, halved (about 3 cups)
3 Tbs lemon juice
2 Tbs Extra Virgin Olive Oil
1 Tbs Mrs Dash Original Blend
1 tsp cayenne
3 tsp cumin
3 Tbs Nutritional Yeast
3 Tbs water
   7 twists Fresh Ground Pepper
   Sea Salt, to taste, once cooked

Preheat over 425F  Wash and cut your taters (half small ones, quarter the larger ones).  Mix lemon juice, olive oil, and seasonings in a medium bowl, adding water as needed until creamy dressing is formed.  Toss in your popatoes and stir until each one is well coovered.  Lay on parchment lined baking sheet in a single layer and cook approx 20 minutes (or until potatoes are tender).  Broil an additional few minutes for extra crispy deliciousness.  Remove from oven and allow to coool 5 minutes before serving.  Enjoy.

Pineapple Roasted Vegetables

2 medium zuchini, sliced
2 bell peppers of different color, chopped
1/2 onion, chopped
1 16oz pineapple chunks in unsweetened natural juices (undrained)
    Handful of baby carrots, chopped

2 Tbs olive oil
3 cloves garlic, chopped
2 tsp celery salt
1 1/2 tsp cayenne pepper 
   Fresh ground pepper, to taste

Preheat oven to 425F.   Chop the vegetables into similar sized chunks and place in bowl.  Mix thoughly, then drain half of liquid.  Add olive oil, garlic, and seasoning.  Toss well and place in casserole dish.  Roast vegetables for approximately 25 minutes or until tender, stirring every 10 minutes.  Enjoy!