It’s not a raw food diet, it’s more of a smoothies, salads, and gazpachos culinary preference 
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at least, that’s how I describe it. So, want to know how it went? What did I eat, or more specifically, what did I “cook”?
First, here’s a general daily menu:
Breakfast
- full glass of water
- coffee (I tried to cut it out, but it didn’t work out – maybe later)
- green smoothie (mid-morning)
Snacks (mid-morning or mid-afternoon), any – but not necessarily all – of the following:
- water
- raw nut mix (almonds, Brazil nuts, cashews, raisins and dark-chocolate chips – best if using Ghirardelli Chocolate 72% Cacao Extra Bittersweet Chocolate Baking Chips, 10 oz.
- Ezekiel bread with a smear of almond butter or homemade yogurt cheese
- Ak-Mok crackers
- chocolate pudding (yes, it’s raw, and yes it probably should be called a “dessert”)
Lunch
- water
- salad or gazpacho
Dinner
- water
- something cooked – usually a pasta dish
- salad
Now for the recipes. Most of the following are variations on recipes that I found in the books on my Sister-to-Sister Bookshelf. I’ll start with the Smoothies here and continue with the salads in my next post.
Smoothies – generally about 2/3 fruit and 1/3 leafy greens, by volume.
- banana
- any other fruits, especially when in season (apple, orange, berries, lemon, grapes, mango, peaches)
- sometimes I add about a 1-inch cube of garlic peeled and chopped
- leafy greens, any combination of: dark leaf lettuce, kale, parsley, carrot tops, and beet tops
- when I have a little extra time, I’ll also grind a tablespoon of flaxseed to a fine powder and add it too
- about 2 cups of water (for the kids I usually add half juice/half water)
If you haven’t tried a green smoothie yet, consider adding just a leaf or two of mild lettuce to a typical fruit smoothie. You may be pleasantly surprised. What are your favorite smoothie blends?
