Meal Prep Monday: Raw Week 4

My “fully raw February” challenge is almost over…but I’m not done with the raw vegan lifestyle by any means! In my introductory post I said I was planning on going raw til dinnertime, but that actually turned into eating raw all day, every day since February 3 (besides a cooked dinner on Valentine’s Day) and I’ve been loving the results. I feel so light and refreshed after my meals, without any desire for cooked foods or added oil, sugar or salt (aside from a little pink sea salt added into my guacamole and kraut). This is something I want to keep up as long as possible and though I may be experimenting in the next month with high raw dinners (cooked beans with raw veggies), I feel great eating mostly raw and it’s something I’ve found I enjoy more than I thought I would!

Meals for the Week

Breakfast: This is always my most simple meal. Plenty of chia puddings, flax pancakes and I do want to try fruit+buckwheat rawnola someday if I can get out of my breakfast rut.

Lunch: I’m planning on zucchini noodles with raw marinara sauce or pumpkin seed pesto, salads and possibly lettuce wraps, with some fruit on the side.

Pesto zoodles for lunch.

Pesto zoodles for lunch.

Dinner: This is where I like to get creative and actually meal plan. I’ve got raw falafel/hummus/cauliflower tabbouleh on the lineup one night based on these recipes, pumpkin seed & garlic zucchini pasta and maybe a kelp noodle thing if I get to the store to restock them. I also will probably have more jicama chili fries since I have some leftover.

Snacks: Same as usual–snack plates with veggies, fruit and a fat source; protein banana softserve for dessert; chia pudding if I didn’t have it for breakfast.

Lean, green banana softserve packed with raw protein powder and spinach.

Lean, green banana softserve packed with raw protein powder and spinach.

Recipes for the Week

Other than the dinner recipes linked above, I’m planning on making these raw cacao donuts, a raw take on pink lemonade, spicy hot zucchini chips from Going Raw, sweet potato ‘fries’ in the dehydrator and probably more raw brownie bites. I had the best batch of them last week, but I forgot exactly what I put in them, so I’ll have to try again!

These look almost too good to be raw!

These look almost too good to be raw!

Source

Groceries for the Week

I’m including some things my dad picked up for me at Sprouts; otherwise, the rest was from Whole Foods and as usual, the produce will last for part or all of the week while other stuff may last through next week or longer.

*= organic

Produce: strawberries, baby spinach*, watermelon, cauliflower*, fry-cut yams, zucchini*, carrots*, avocados, garlic, mint*, bananas, papaya (excited to try this!), blueberries (on sale), lemons, cilantro, parsley, romaine hearts*

A little early for watermelon, but still tasty.

A little early for watermelon, but still tasty.

Bulk Bins: Medjool dates, raw mixed nuts, sprouted walnuts, pumpkin seeds, almond flour, raw cashews, nutritional yeast

Miscellaneous: raisins*, coconut aminos, pitted dates, no-salt-added tomato paste, sundried tomatoes, frozen cherries*, hemp hearts, chia seeds, xylitol mints

As usual, lotsa produce and bulk bin seeds and nuts. My Whole Foods trip cost me about $70, which is a great deal for tons of fresh fruits and veggies. My biggest tip for keeping grocery costs low is shop from the bulk bins. I always get my nuts, seeds and dried fruit from there because I get only what I need and it saves a ton over buying them prepackaged. And I can always try a little bit of something new without worrying about wasting my money!

Have you ever tried papaya? What’s your best tip for saving money at the store?

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WIAW: Foods of the Moment

I like trying new things. It’s the best way to figure out what you like, right? But sometimes, you just gotta come back to old–or new–favorites.

Doing the whole raw foodism thing for the past 2+ weeks has given me plenty of time for experimenting, and it’s helped me figure out what foods are my favorite. So lemme share them with you this WIAW!

Cauliflower ‘Rice’

Random dinner of romaine hearts, homemade guac, cilantro lime cauliflower 'rice' and dehydrated sweet potato fries.

Random dinner of romaine hearts, homemade guac, cilantro lime cauliflower ‘rice’ and dehydrated sweet potato fries.

Dehydrated Sweet Potatoes

Almost like baked fries but even better.

Almost like baked fries but even better.

Carrot Cake Anything

Banana softserve+carrot cake (added in a carrot+raisins+coconut manna) = best dessert ever.

Banana softserve+carrot cake (added in a carrot+raisins+coconut manna) = best dessert breakfast ever.

Fruits and Veggies (of ALL kinds)

Whole Foods produce haul. This makes up at least HALF of my grocery bill.

Whole Foods produce haul. This makes up at least HALF of my grocery bill.

More veggies in the produce drawer. Cauliflower, rainbow carrots, jicama, kale, bell peppers.

More veggies in the produce drawer. Cauliflower, asparagus, rainbow carrots, jicama, kale, bell peppers.

Strawberries, blackberries, spinach and romaine.

Strawberries, blackberries, spinach and romaine.

Fruit bowl. Bananas waiting to ripen, mango, blood oranges, lemon, lime.

Fruit bowl. Bananas waiting to ripen, mango, blood oranges, lemon, lime.

Beautiful blood oranges.

Beautiful blood oranges.

Zucchini ‘Pasta’

Zucchini fettuccine with easy marinaraw sauce (tomato paste+spices+date), olives, homemade pumpkin seed pesto and hemp seeds.

Zucchini fettuccine with easy marinaraw sauce (tomato paste+spices+date), olives, homemade pumpkin seed pesto and hemp seeds.

And zucchini rawsagsna. Layered with homemade marinaraw sauce, raw cashew cheez, kalamata olives and hemp seeds.

And zucchini rawsagsna. Layered with homemade marinaraw sauce, raw cashew cheez, kalamata olives and hemp seeds.

Chia Puddings

Valentine's Day breakfast of cherry vanilla Sunwarrior chia pudding topped with coconut manna and homemade raw brownie bites.

Valentine’s Day breakfast of cherry vanilla Sunwarrior chia pudding topped with coconut manna and homemade raw brownie bites.

Garden of Life mocha brownie batter chia pudding topped with fresh strawberries, coconut manna and raw brownie bites.

Garden of Life mocha brownie batter chia pudding topped with fresh strawberries, coconut manna and raw brownie bites.

Sprouted Mung Beans

Just soak and marinate for a great raw protein source.

Just soak and marinate for a great raw protein source.

Kelp Noodles

Kelp noodle 'stirfry' (adapted from Going Raw book) with rainbow carrots, spinach/arugula and orange bell pepper.

Kelp noodle ‘stirfry’ (adapted from Going Raw book) with rainbow carrots, spinach/arugula and orange bell pepper.

Avocado (in sweet things)

Avocado+Garden of Life+cacao mousse topped with coconut flakes and raisins.

Avocado+Garden of Life+cacao mousse topped with coconut flakes and raisins.

Flax Pancakes

Flax 'pancakes' topped with Garden of Life protein sauce, coconut flakes and frozen blueberries.

Flax ‘pancakes’ topped with Garden of Life protein sauce, coconut flakes and frozen blueberries.

Even though I have a lot of favorites, one thing I love about being raw is getting such a variety of foods in every day. Instead of getting stuck in a food rut, I’m always excited about trying something new and mixing things up so I get in a variety of nutrients!

What are some of your ‘foods of the moment’?

WIAW: Eat Yo Veggies

“Sooooo…what exactly do raw vegans eat?” While I personally haven’t been posed that question just yet, I know it’s a commonly asked question just from my experience as a vegan and from browsing raw vegan forums. But really, anybody who eats different from the ‘norm’ is probably asked this question and you know it can get annoying.

It probably comes as no surprise, but I’m eating a LOT of veggies as a raw vegan. And I mean a lot. Most days I eat veggies at lunch, snack and dinner and on Tuesday, I happened to cram veggie servings into each meal. Currently, I’m feeling great eating this way and I’m excited to continue my adventures into the raw foods world, but more on that in Friday’s post. For now, let me share some of what I’ve been eating lately!

Carrot cake-inspired protein chia pudding. No better way to start the day than with a serving of veggies!

Carrot cake-inspired protein chia pudding. No better way to start the day than with a serving of veggies!

This is one of my favorite breakfasts at the moment. Sadly, my vanilla Sunwarrior is almost out and I have to wait til I can afford it again to reorder more from Amazon. It pairs so well with carrots (I used one full-size carrot here)+raisins and coconut manna. Speaking of which, Nutiva’s  raw coconut manna is amazing and cheaper than Artisana’s coconut butter!

Cilantro lime cauliflower rice in the making. Better than Chipotle's.

Cilantro lime cauliflower rice in the making. Better than Chipotle’s.

I’ve never been a huge fan of rice, brown or white. It’s just a filling carb and I haven’t eaten it in a couple years (other than in sushi occasionally) because it does nothing for me. Cauliflower rice, on the other hand, is incredible. I prefer the texture to rice and when seasoned with fresh-squeezed lime juice and cilantro, plus a little nooch and onion powder, you won’t miss regular rice at all.

Cilantro Lime Cauliflower Rice (vegan, raw, gluten free, grain free, no added sugar or salt)

1/2 head raw cauliflower, rinsed

handful fresh cilantro leaves

lime juice, to taste

1 tsp nutritional yeast

pinch onion powder

Combine all ingredients in a food processor and pulse until cauliflower is about the consistency of rice. Serves 1-2.

Superfood salad for lunch featuring cilantro lime cauliflower rice. Base of spinach+arugula, with cauliflower rice, hemp hearts, spicy sprouted sunflower seeds, Farmhouse Culture raw jalapeno kraut and a little raw taco filling.

Superfood salad for lunch featuring cilantro lime cauliflower rice. Base of spinach+arugula, with cauliflower rice, hemp hearts, spicy sprouted sunflower seeds, Farmhouse Culture raw jalapeno kraut and a little raw taco filling.

This salad was completely random, and as per usual, was amazing. Funny how the most random combos turn out the best. I’m sad that I’m out of my favorite sauerkraut (Farmhouse Culture brand, smoked jalapeno flavor) but that just means a trip to Whole Foods is in order, amiright? Sauerkraut is my weird obsession–I can’t get enough of the sour, spicy tang and the fact that it’s a natural probiotic is even better. This stuff is expensive, but it lasts me about a month, so it’s worth it.

No veggies in this, but still good!

No veggies in this, but still good!

I made the superfood cups from the Sweetly Raw blog, only these were basically just triple coconut cups. EV coconut oil, coconut manna, a little lucuma powder and flaked coconut on top. Perfect for people who are as obsessed with coconut as I am. Can’t believe it used to be one of my major fear foods…plant-based saturated fats no longer scare me!

Crazy for Coconut Cups (vegan, raw, gluten free, grain free, no added sugar)

2 1/2 tbsp melted coconut oil (use extra virgin for best taste)

1 tbsp melted coconut manna

1/2 tsp lucuma powder (optional)

1 tbsp unsweetened coconut flakes

In a small bowl, mix melted coconut oil, manna and lucuma powder until smooth. Pour into cupcake liners and top with coconut flakes. Makes 3 small cups.

Taco Tuesday! Lettuce wrap tacos for lunch with homemade guac, more kraut, hemp seeds and raw taco filling.

Taco Tuesday Monday! Lettuce wrap tacos for lunch with homemade guac, more kraut, hemp seeds and raw taco filling.

I finally got some good avocados at Whole Foods this weekend! I’d given up on making guac at home because the avocados I was getting were mealy and too brown, even when they weren’t quite ripe. Maybe they’re coming back into season now or I picked well, because at least one of the avocados I got turned out perfectly creamy and ripe. Mexican food to me is alllllll about the guac, and going raw hasn’t changed that for me. I definitely prefer the fresh crunch of romaine hearts to traditional taco shells and I love loading them up with my favorite raw healthy fats, like hemp and sunflower seeds and guacamole, of course.

Lots of good stuff on my snackplates.

Lots of good stuff on my snackplates.

More snackplate action.

More snackplate action.

I never skimp on the veggies when it comes to snack time! This is when I like to get creative with my veggies, like romaine+dates or dried figs or dehydrated sweet potato ‘chips’. Plain raw veggies get the job done too. And I’ve been loving blackberries lately since I got some on sale for $2 this weekend at WF. Is that a steal, or what? I never used to like blackberries, but blame it on my changing palate since going raw–I love them now!

The raw sweet potato fries, courtesy of Rawmazing.

The raw sweet potato fries, courtesy of Rawmazing.

I made some incredible sweet potato ‘fries’ in the dehydrator yesterday, so I will be making this raw poutine once I get some mushrooms for the gravy. I know poutine is big in Canada, and I’ve actually never tried it (nor want to) but this raw version looks incredible! I’m becoming more and more creative while eating raw and I love it. It’s the perfect way to get me out of my food ruts, and I’m learning to love all kinds of different veggies. Of course, I still have my favorites (ahem romaine, spinach, carrots, cauliflower and sweet potatoes) but I’m up for trying new things all the time and adding new favorites to my rotation.

Other than that, my dinners have mostly been raw macro bowls on top of greens or kelp/carrot/zucchini noodles with some kind of sauce. I like how easy it is to make dinner now, but that I can go more creative if I want to.

From way back in December, but just pretend this was recently.

From way back in December, but just pretend this was recently.

Dessert has often been protein banana softserve, usually with spinach blended in for an extra serving of greens. I’m not a crazy 30 bananas a day raw vegan, but I usually eat 1 or 2 bananas a day at the moment, always in softserve form. Something about an unfrozen banana freaks me out now, I just prefer the taste and texture of frozen!

So that’s what this raw vegan’s been eating lately! I’ll be back with a post on Friday with some of my current raw food staples and how anyone can incorporate more raw foods into their diet…even omnivores!

What are some of your favorite veggies?

Meal Prep Monday: Raw Week 1

Eating raw doesn’t seem feasible to most people (I’ll be discussing that in a post later this week) but I gotta say, a lot of people are interested in seeing what raw foodies eat. After all, on the surface, raw foodism seems restrictive, boring and complicated…but honestly, it’s NONE of those things! With that being said, here’s my plans for my upcoming week eating raw.

Meals for the Week

Breakfast: I plan on rotating between chia pudding, flax pancakes and possibly fruit+buckwheat granola in homemade almond milk. I like to keep things simple for breakfast, with plenty of fruit and healthy fats, usually in the form of almond butter or coconut manna.

Raw flax pancakes topped with Sunwarrior protein sauce, pomegranate and date syrup.

Raw flax pancakes topped with Sunwarrior protein sauce, pomegranate and date syrup.

Lunch: I want to switch this up every single day this week and try at least a few new things. I have a feeling BLT wraps will be back this week, as well as raw macro bowls, giant salads and protein smoothies.

Raw take on the classic macro bowl.

Raw take on the classic macro bowl.

Dinner: This is where my creativity and plenty of bookmarked raw recipes come in. I plan on making the Asian noodle “stir-fry” from my Going Raw book, this fettuccine alfredo, lettuce taco wraps with my raw taco filling and possibly this raw vegan poutine if I can figure out how to make sweet potato ‘fries’ in the dehydrator. I’ve got a full week of meals lined up, and since I went fully raw last week, I think I can do it again this week…though I am giving myself the freedom to eat a plant-based cooked dinner if I’m feeling it.

Snacks: Snack plates, chia pudding, banana softserve…all the usual suspects.

I love my random, nutrient-packed snack plates!

I love my random, nutrient-packed snack plates!

Recipes for the Week

Other than the ones linked above, I’m planning on making more coconut bacon, these superfood cups, these sprouted raw buckwheat bars (like rice krispies but better!) and another batch of date syrup.

Groceries for the Week

No pictures this time, but here’s some of what I stocked up on for this week. Note: most of what I bought this week will last for just this week, but a lot of raw food staples (like coconut aminos, raw nut butters, superfood powders, etc.) will last a lot longer, and even though they may be expensive upfront, they’re worth it to keep around in your pantry for future use.

Produce: blackberries (on sale), yams, romaine hearts, spinach/arugula mix, bananas (always bananas!), orange bell pepper, avocados, ginger, cilantro, pineapple (on sale), zucchinis, rainbow carrots

Bulk Bins: dates, dried Turkish figs, raw mixed nuts, raw cashew pieces, hemp seeds, Himalayan pink sea salt, coconut flour

Miscellaneous: nothing this week

What’s always on your grocery list? Do you like to stick with the same things for a certain meal or switch it up? 

Food & Fitness Goals for the Summer

I’m usually not one to make goals, at least not out loud or in writing. Sure, I have goals in mind for my future, but I don’t generally come up with short-term goals because I know that if I’m not successful in keeping them, it’ll just disappoint me. But I figure I might as well have a few fun goals in mind over the summer, and I won’t sweat it if I don’t keep them all.

Fitness

Go on at least one hike over the summer.

Play tennis with my dad/sister at least twice a month. I’ve already played once with my dad since I’ve been home and with the weather so warm, I hope we can keep playing regularly. It might get harder once it gets into the 90s, but we’ll endure the heat as long as possible.

Get back into my yoga practice.

My pretty purple yoga mat needs more lovin'.

My pretty purple yoga mat needs more lovin’.

Take at least one rest day per week. I can’t lie, it’s been mentally stressful convincing myself that it’s okay and actually healthy to take a rest day every week. But as I’m getting busier, I know it’ll be a lot less strenuous trying to squeeze in workouts on my internship days or days that I’m not feeling 100%.

Take walks around the neighborhood more often.

Switch up my lifting routine and try new things.

 

Food

Have at least one raw meal per day. Raw foods have a TON of benefits, like being alkaline-forming and retaining more nutrients than cooked food, and I already have a love for raw, whole foods. Disclaimer: I’m not saying I’m going 100% raw or even high raw (I would love to try a high raw diet at some point) but I think raw foods have a place in everyone’s diet. I want to do a lot of experimenting with raw meals and raw desserts and see what works best for me and my body. And with it being summer, it’s the perfect time to do a little less cooking!

I like raw restaurant meals, but I want to make them for myself too.

I like raw restaurant meals, but I want to make them for myself too.

Make more of the recipes I’ve bookmarked. 

Work towards more intuitive eating. I’ve gotta say, I feel a lot better now that I haven’t been counting calories or macros since the beginning of the year. However, I still stress out a lot when it comes to eating, and I want to work on my relationship with food. I know a lot of girls have seen success with intuitive eating in overcoming their eating issues and I want to see if it can really help me figure out my own issues. I know intuitive eating can have a bad rap for being just another way to restrict, but I really feel that it can be helpful in balancing a healthy diet with a less strict attitude around food.

Stay on top of weekly food prep.

Go to Native Foods or another local vegan/vegan-friendly restaurant. Colorado is fairly vegan-friendly, with an abundance of health food stores state-wide (Whole Foods, Sprouts, Natural Grocers, possibly Trader Joes soon?) and veg restaurants in many of the larger cities but my hometown doesn’t have many (if any) exclusively veg places to eat. There are plenty of places with lots of vegan options, but when I really want something other than veggie burgers and salads, I know I’ll have to make a trip to Boulder or Denver to get my fix of more creative, healthy vegan food.

Do you like to make goals? What are some of your plans this summer, food and fitness wise?

 

Pumpkin Pie Mousse

Thank you guys again for all your amazing, thoughtful comments on my clean eating post! I feel like it’s a well-intentioned goal of a lot of bloggers out there, especially former ED sufferers, but it can get out of hand way too easily and a life of balance is a lot easier and healthier to manage!

It’s kind of ironic, then, that I’m posting a very ‘clean’ recipe today. I really do think that eating ‘clean’ or healthy will be something I’ll want to do most of the time, obviously not the point of obsession, but just enough to feel healthy, happy and balanced. And actually, this recipe is challenging one of my old ED fears–fats. I used to be terrified of them to the point that I’d meticulously measure out a teaspoon of almond butter, and that was the bulk of my fats for the day. Luckily, I’ve come around and started to embrace all the wonderful and healthy plant-based fats, most recently coconut. Now I love sauteing my veggies in coconut oil and sprinkling coconut shreds over everything and anything.

But raw desserts in general still challenge me, which is why I’m making it a goal of mine to incorporate more raw recipes into my life. That sounds like it’s restrictive, and it could be, but for me it won’t be because I need to see that nuts and seeds and coconut won’t make me blow up like a balloon. Raw desserts are much less processed than typical desserts, and preserve more of the nutrients in the ingredients than healthified desserts, but they don’t shy away from plant-based fats. However, I really adore raw desserts, whether homemade, store-bought or from a restaurant, so I really want to experiment with them more often. I do have a few raw desserts I’ve made before, as you can see from my recipes tab but I want to try all new flavor combos.

So pumpkin is generally thought of as a fall food, and seeing as it’s winter (and nearly spring, yay!) it may not be as fitting but it’s still just as delicious. And pumpkin puree is usually available in grocery stores year round, so it shouldn’t be too hard to find any of these ingredients. If you’d rather, you can use other squash purees but just make this mousse…you won’t regret it!

This tastes like real pumpkin pie...but it's all raw!

This tastes like real pumpkin pie…but it’s all raw!

Pumpkin Pie Mousse (vegan, raw, gluten free, grain free)

3/4 cup raw cashews, soaked at least 12 hours (I soaked mine for 2 days)

1 tbsp virgin coconut oil, melted

2 tbsp raw honey (not technically vegan, but I use it because it’s raw and healthier than other sugar sources)

1/4 cup pumpkin puree

cinnamon, nutmeg, sea salt and vanilla extract, to taste

In a food processor/high powered blender, process soaked and rinsed cashews for at least a minute, or until they become creamy and smooth. You may need to add up to 1 tbsp of water to smooth out. Add in melted coconut oil, honey, pumpkin and spices and blend until combined. Serve chilled topped with shredded coconut, raisins, raw crushed pecans or coconut milk whipped cream. Makes 2 large servings. 

Do you enjoy raw desserts? Is pumpkin a fall food or a year-round food for you? 

Recipe submitted to Healthy Vegan Friday #42. 

Raw Survey and Letting Go

Another survey, I know! If this was a tweet, I’d be saying #sorryimnotsorry. So yeah, I like surveys and they’re easy to do. But I’ve also got a more serious discussion in this post too, so look for that! This survey is all about raw foods, because I’m interested in raw foodism and I love experimenting with raw dessert recipes.

Favorite nut?

Oh man, this is a super hard question! I love so many nuts/seeds. But my fave nut at the moment is definitely cashews. I can’t believe I used to hate them, now I eat them in some form almost every day. They make amazing raw dips and spreads (like my spicy nacho cheez and mascarpone ‘cream’) and can be incorporated in all kinds of raw desserts.

Favorite fruit and veggie?

Another hard one. I’ll just go with what I’m loving most right now–mango and kale. I actually dominated an entire mango the other day at one time, no shame. Now I really want to make some kind of raw massaged mango kale salad!

How good does this look?!

What raw food have you never liked?

Sashimi. Um, yuck. I used to like fish before I became vegan, but even then I thought raw fish sounded nasty. I never wanted to risk getting sick, so I never tried it.

Favorite raw dessert?

Either raw brownies or raw cheesecake. Both are really easy and fun to make but I want to try a store-bought or restaurant version some day!

Raw key lime cheezcake, made with cashews.

What raw food do you eat most often?

Definitely fruits and veggies. I actually prefer most veggies in their natural, aka uncooked and raw form, they just taste so much better that way. A lot of people don’t like raw kale, but I’m obsessed with it. Just squirt a little lemon juice on it, sprinkle some nooch on it and you’re good to go!

What raw food do you want to try?

Raw protein powders. I would love to add a protein punch to my raw desserts and I just think the raw powders might taste even better and more real than the vegan powders I currently love.

What is your favorite raw food discovery?

Cacao nibs. I was intrigued by them when I saw them on someone’s blog and then I decided  to order some. They make a great (but less sweet) sub for chocolate chips and they’ve got a cool texture.

An (almost) totally raw breakfast, featuring banana softserve and cacao nibs.

Onto the “letting go” part of my title. As I said in my last post, I’m going on vacation soon. As much as I love getting away from the daily grind, vacations can be so hard, especially for my eating and exercise habits. I’m realizing that I won’t be able to do my daily 45-60 minute workouts for a few days and we’ll be eating out for dinner every night and I’m kinda freaking out. But really, why can’t I enjoy myself for 5 days and balance my normal healthy eating with some meals out (that’ll still be fairly healthy) and just working out by hitting the outdoor pool and walking around the town and hiking in the mountains. I think I’ll live, and probably have more fun. So for at least the days I’m on vacation, I want to skip adding up my meals and workouts in the calorie tracking app I use and not flip out if I can’t be as balanced as I am at home. I think I can still be really healthy–it’s not like I’m going to start eating junk because it doesn’t make me feel good–and the few days I’m away might make all the difference in the changes I’m trying to make to fight my ED. I like knowing the numbers and the macros, but really, they’re not the be-all end-all. I want to try moving towards intuitive eating, instead of restriction and counting.

What raw food do you eat most often? How do you balance vacations and your health?