2 Days Raw and counting...

I decided to take the plunge and for the summer I am eating as raw as I can possibly manage. I am hoping it is 100% but I won't offend people when we go to their homes for dinner so I might stray from time to time. I am feeling lighter already and my cloudy head is clearing. As I go through my days I will share some of the things I am making. I will share other things, too, because my whole family is not going raw like I am. They will be sharing some of my stuff but they still want cooked things, too.

So far I have been...

* drinking green smoothies
* drinking banana smoothies in the afternoons to curb the appetite
* making salads... a cole slaw I found here, (I tweaked it just a bit with craisins and dried blueberries instead of raisins and apricots and I threw in a handful of raw sunflower seeds for a bit more protein) and tonight I had a guacamole wrap with romaine lettuce
* I had a raw muesli for breakfast this morning with rice milk- very filling
* I am also eating about 5-6 times a day now
* I feel good... we shall see how things change over the coming weeks with my energy level and body composition. This shall be a great adventure.

UPDATE: added that picture of my coleslaw for you! :)

Here is the recipe as seen at Happy Foody

Sweet ‘n Sour Cole Slaw
Living on Live Foods by Alissa Cohen
Serves 2-3

1 medium cabbage, shredded (I used green and red to make it pretty)
2 large carrots, shredded
1/3 cup dried apricots, finely chopped
1/3 cup olive oil (I always try to cut the oil by half if your tastes will allow)
1 T honey
3 T apple cider vinegar
1/2 t sea salt
Pinch of allspice
1/2 cup raisins

Place the cabbage, carrots, and apricots in a large bowl.

In a small bowl, mix the rest of the ingredients except the raisins and pour over the cabbage mixture. Cover and let sit for 1 hour. This is an important step…as it will help soften the cabbage a bit. Mix in raisins just before serving.