Today was my busy day at the U. Both classes and work with my students. It was a great day and I ate well. Two of my students are a hairs breath away from having their thesis proposals ready to go to their committees. I worked on their most recent drafts this morning and got them back. I got all my grading recorded for both classes to this point (last night and this morning). I feel like I’m really hitting my stride with both classes and that they are going very well. For food today, I brought some soup I’d made last night, some raw veggies with a dash of sea salt and dill (my new favorite way to eat them), a clementine (LOVE them) and a trail mix I’d made of dried cranberries, pecans and raw pumpkin seeds. I remembered to drink a lot, eat throughout the day, and I maintained my energy level really well through my late class. My late class had a nice bonus! Jeff, one of my students brought food for the class (my students trade off every week bringing food) including a lot of delicious raw food I could eat. He said he’d come across this blog the night before and wanted to support us! Nice! Jeff brought a fruit salad with oranges, pineapple, bananas and grapes, sliced kiwi, raw veggies (broccoli, cauliflower, carrots and celery) and a delicious green juice. Everything tasted wonderful! Jeff also made Alyssa and me some fresh tahini that I can’t wait to work with and a raw trail mix with sliced almonds, coconut, and dried fruit. The support was so reaffirming!
Ok, now for some recipes!
CREAMY CARROT SOUP (my own concoction!)
The soup I made for my lunch today had a carrot and avocado base (I love the creamy, rich quality avocado gives these soups). In a blender, combine:
1 medium sized avocado
4 large carrots
1 cup coconut milk
Then I added two tablespoons of a dip I’d made previously and frozen that included: 1/2 bunch of Italian parsley, the juice of 1/2 lemon and 1 tablespoon (about 2 cloves) of diced garlic
For garnish, I used chopped dill leaves and some tasty sunflower seeds I’d tried (and failed) to make into crackers. I’ll give you that recipe too – quite tasty even if didn’t work as crackers (I need a dehydrator to make those work, I think).
ZESTY SUNFLOWER SEEDS
2 cups raw sunflower seeds (soaked for 1 hour in water with sea salt, garlic powder, lemon pepper and 1 tablespoon of dry parsley crushed). Drain, then add:
5 sundried tomatoes finely diced
a sprinkling of olive oil
more spices as desired
With a dehydrator, I think this would have made excellent crackers, but as it is, it made tasty spiced sunflower seeds.
Deborah’s Observations: I feel today like I was in the zone. Everything was easy and seemed to work well. I wasn’t hungry or thirsty. I brought a nice combination of foods with me. It was a good day!
Alyssa’s Observations: I was in charge of feeding myself today. Did pretty well. Ate a lot of vegetables, less fruit than normal. It’s getting easier. I’m not too hot on the soups Mom’s trying to make. For some reason they just don’t taste good to me. I think they’re just boring. We need to figure out how to spice them up so they’re tastier. What I like so far: pistachio nuts, dried cherries, and we found a coconut milk ice cream that’s really good.
Trying a new soup for tomorrow. Alyssa loves broccoli and cauliflower, so they were my base. It wasn’t too impressive when I finished it tonight. I’m hoping that letting it sit over night might help meld the flavors. I’ll keep you posted!
BTW, if you know of any other good raw food websites I should visit, please let me know.