I survived a second day of raw! My digestion was better today, and energy level was OK. I am generally feeling less tired after meals, which is likely because my digestive system doesn’t have to work so hard. I have been keeping track of my protein intake as well and it is totaling at least 47 grams a day, which is lots for my weight. I picked up some more fresh herbs today as well as some apples, peppers, tomatoes, cucumbers and jicama. That last one was a new one for me! It is actually quite tasty, and I used a recipe for Jicama fries from “Raw Food” a collection of recipes from raw food chefs. Julie Rodwell is the editor. Here is what I ate today:

Breakfast

same smoothie as yesterday
bowl of soaked hemp, chia, buckwheat, dates, almond pulp with almond milk

Snack

banana

Lunch

leaf lettuce
bean pate as yesterday with curry powder added (really improved the taste)
avocado
alfalfa sprouts
flax crackers

dessert made of:
coconut
apple
pecans
a drizzle of raw agave

Supper

2 cups kale softened with lemon juice, olive oil and salt
Jicana fires
leftover raw lasagne from last night
nutritional yeast

snack

fruit salad consisiting of:
1/4 cup pecans
1/4 cup coconut
apple
mandarin orange
1/2 grapefruit

I am not at all hungry on this diet. In fact, I feel full quickly, but then need to eat again in a couple of hours. I think it is easier for my body to absorb the raw food than it does cooked food.

I had a request for the flax cracker recipe. I make these a little different each time, and I don’t measure, so feel free to use this as a guideline and adapt it. Great way to use up leftover bits of vegetables and herbs in the fridge!

Confetti Flax crackers

1 cup blonde flax
2 cups brown flax
2 cloves garlic
1/2 red bell pepper
1 tsp salt or seasoned salt
1/2 cup fresh dill
1/2 cup fresh parsley

Let the flax soak in water overnight. The next day, put 1/3 to 1/2 of the flax in the food processor, add the herbs and vegetables and puree. Add this mix back into the bowl of soaked flax and enough water to make a fairly thin mixture and mix well. Spread on parchment paper or special sheets in the dehydrator. Dehydrate until no longer tacky, then flip and finish on screens. Crackers are ready when they are nice and crispy. These crackers are great with any kind of bean dip, or with nut butters.