Friday, June 4, 2010

Day 1 of our 30 day all raw challenge

Well, we have our first day under our belt. My husband loved telling me that it was National Donut Day. I think that is a good a day as any to start new habits.

I have been uncooking all day, prepping meals and making a yummy dessert. I made Ani Phyo's Mango Cobbler but I used peaches, apricots and strawberries. So I guess that makes it more of a fruit cobbler. So yummy.

I made a variation of my Get You Green on Greek Salad.

Now I have Corn Chips in the dehydrator for our chips and guac for tomorrow night. I did have coffee this morning but I not planning on doing that every morning.

Tomorrow it is off to the farmer's market !

Get Your Green on Greek Salad
1 hothouse cucumber
1 red bell pepper,
1 yellow bell pepper
1 pint grape tomatoes, halved
1 medium zucchini
1/2 red onion, sliced in half-rounds
1/2 cup raw walnuts roughly chopped
2 avocados cubed
1/4 cup fresh basil chiffonade
For the vinaigrette:
2 cloves garlic, minced
2 teaspoon Italian seasoning
1 teaspoon whole grainy mustard
1/4 cup good balsamic vinegar
1 teaspoon Himalayan salt
1/2 teaspoon freshly ground black pepper
1 teaspoon agave
1/3 cup good olive oil

Chop all vegetables in large cubes then place the cucumber, peppers, zucchini, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, Italian seasoning, mustard, vinegar, agave, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the walnuts, avocado, basil and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature. This dish can enjoyed alone or a top of a bed of baby lettuce greens.


  1. hope it's a great challenge! how bout make some RAW donuts!

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  3. Great blog and congrats of sharing your change with all of us! I have been trying to switch over to a more raw lifestyle and it has actually been fun trying new things. I just finished off the last of my (YIKES!) table salt and bought some Himalayan pink salt, HimalaSalt, from Sustainable Sourcing and I can't believe how much better it makes food taste! So yummy on the emerging spring garden veggies. Looking forward to keeping up with your progress!