Complex combinations of food and raw food recipes have time to prepare and very difficult to digest, so I choose to keep my simple plan. I enjoy a low-fat, raw vegan diet consisting primarily of monomeals, so that the following meal plan may seem a bit bland for you. As you progress in your travel believed, however, enjoy and even desire more simple meals. Remember, be kind to your body transition at your own pace.
Keeping your simple diet also allows you to spend more time and energy on other aspects of your life, such as fitness, work, and play. Many raw foodists spend a lot of time in the kitchen of dehydration or growth this and that. Are not you relieved that you do not have to spend as much time preparing meals or cleaning energy costs of your kitchen after you’ve used just about every food processor or kitchen gadget you have?
My diet consists of fresh green vegetables, soft fruit, unsweetened and fat, and tender leaves. Nuts and seeds are also acceptable, but I rarely eat, so you will not see them in the meal plan below. I do not use dressings or condiments either. If you feel you still need dressing, try this tomato vinaigrette and mango fruit recipe: mix 1 cup tomato, 1 cup of mango juice of 1 lemon and 1 quart cup of water ( only if necessary) [. 1999003]
It is better to eat according to what produce is in season. There are lots of produce maps available online or in books to help you make the best choices. The winter season is difficult because in-season products is limited. Was, however, offers an abundance of delicious options. The following is a meal plan for a week for the summer season. My calorie intake is between 1200 – 1400 calories per day, depending on my activities and exercise for the day. Weekly, my caloric distribution is about 80% carbohydrates, 10% protein and 10% fat, calorie 80/10/10 ratio after Dr. Douglas N. Graham for a low-fat, vegan raw food diet .
Day 1
– Breakfast – fruit smoothie: 5 medium bananas, 2 * Ataulfo mangoes, 2.5 to 3 cups of water. (Blend)
– Lunch – 4 large peaches
– Pre Dinner – 2 cups pineapple
– Lunch – Salad: romaine lettuce A half-head, 1 cucumber, 3 tomatoes, 4 stalks celery
* Ataulfo mangoes are also called champagne mangoes. They are small and apricot. When ripe and ready to eat, they will be a little soft, and the skin just start to wrinkle
DAY 2
– Breakfast – fruit smoothie :. 3 medium bananas, 1 cup strawberries, 2.5 to 3 cups of water. (Blend)
– Lunch – 1 honeydew melon
– Pre Dinner – 2 cups raisins
– Lunch – Salad: A half head of lettuce Iceberg, 1 cucumber 2 tomatoes, 4 stalks celery, 1 avocado
Day 3
– Breakfast – fruit smoothie: 4 medium bananas, 2 Ataulfo mangoes, 2.5 to 3 cups water. (Blend)
– Lunch – a personal watermelon
– Pre Dinner – 2 grapefruits
– Lunch – Salad: 1 red pepper, 1 orange pepper, 1 yellow pepper, 2 tomatoes, 1 cucumber (Chop all ingredients) Eat is, or add lettuce of your choice: Romaine, Boston, Bib, etc.
DAY 4
– Breakfast – fruit smoothie: 5 medium banana, half cup of blueberries, 2.5 to 3 cups of water. (Blend)
– Lunch – 4 large peaches
– Pre Dinner – 2 cups pineapple
– Lunch – Salad: 4 oz spinach, 4 tomatoes, 4 stalks celery
DAY 5
– Breakfast – fruit smoothie: 4 medium bananas, 4 fresh figs, 2.5 to 3 cups of water. (Blend)
– Lunch – 1 honeydew melon
– Pre Dinner – 2 grapefruits
– Dinner – lettuce wraps: 3 cucumber chopped tomatoes, chopped 1 and 3 pins chopped celery wrapped in lettuce leaves Romaine
DAY 6
– Breakfast – fruit smoothie: 4 medium bananas, papaya 1, 2.5 to 3 cups of water. (Blend)
– Lunch – 4 large peaches
– Pre Dinner – 2 cups raisins
– Dinner – * Dine for a salad and a beefsteak tomato J. Alexander. Salad: mixed greens, cherry tomatoes, cucumber, celery, half an avocado. Beefsteak Tomato :. Ordinary tomatoes with a touch of fresh cilantro
* For custom tips in a restaurant, go to [http://www.TheSkinnyOnRaw.com], click on “Articles” and read “Food and Stay Raw: Keep It Simple “.
DAY 7
– Breakfast – fruit smoothie: 5 medium bananas, 2 Ataulfo mangoes, 2.5 to 3 cups of water. (Blend)
– Lunch – Rainier cherries 1 pound
– Pre Dinner – 2 cups berries (strawberries, blueberries, etc.)
– Dinner – green leaf lettuce half of the head, 4 Roma tomatoes, 4 stalks celery
