RAW Living and Learning

Today began with a large glass of filtered lemon water followed by a monster green smoothie packed with goodness. Lunch today, as I continue to experiment with my version of 80-10-10 was a giant berry salad. If you aren't familiar with 80-10-10 you'll look at my lunch and think, "Man, she's a pig". But eating this way requires high caloric intake and low fat intake. This salad gives me the carbohydrates and calories I need to keep me going. My photos don't show just how large this plate full of fruit really was--it was gigantic! I actually had a hard time eating it all. But boy was it good. Berry Salad 3 organic bananas 16 oz organic strawberries 3 organic Bosc pears 1/2 of a Meyer lemon cinnamon In a food processor process 1/2 of the strawberries, 1 banana, and the juice from 1/2 a Meyer lemon. Next, slice the remaining strawberries, 2 bananas, and the 3 pears. Plate the sliced fruit, top with the pureed berry sauce and sprinkle on cinnamon to tas...

Look at my views Enjoying the beauty of the North Carolina mountains once again and it feels wonderful! Traveling is easy, if you eat raw, with just a little bit of planning. Of course packing the blender is essential so green smoothies can be enjoyed every morning.  Stocking up on fresh produce once you reach your destination is a must. I knew that this trip was going to include Storm's fantastic recipe for raw vegan collards so I made sure that I printed out the recipe. The thought of heading for the hills of North Carolina made this recipe so relevent!!! I found the most amazing organic collard greens at the local grocery store (thinking-- how could I not!!) and also some Heirloom tomatoes; not to mention sweet white onions, so well known in the South. A little pre-planning (soaking and grinding my cashews into flour at home) made this a snap to put together once we reached our destination. I enjoyed this amazing raw recipe for lunch and dinner on two diff...