Raw Week: Stocking a Raw Pantry
One day of raw eating under my belt and feeling good. So far it’s been smooth sailing but to be fair, my raw guru Stacy Stowers and I did a lot of prep on Sunday night. In the afternoon, Stacy met me at Whole Foods for a lesson in raw shopping. We stocked up on raw food staples like raw agave nectar, unpasteurized lemon juice, cider vinegar, sunflower seeds, raw almond butter, olive oil, tamari, raw cacao, raw cashews, and veggies galore! I cried (inside) a little bit when I saw the bill but we didn’t price shop and Whole Foods is expensive so I think if I keep this up I can do better pricewise. Plus, I needed all the basics to get started. Over the coming week I plan on brainstorming ways to go raw on the cheap so stay tuned for that! And if you have any money saving tricks please share!
After stocking up we went back to Stacy’s apartment so we could whip up some sauces in her Vitamix for me to take home and use throughout the week. We also made an insanely good chocolate pudding in the mixer for a few days worth of dessert. Using her cool peeler I showed you yesterday, we also julienned two zucchinis, two carrots, a yellow squash, and entire papaya to use as noodles in several dishes this week, and prepped a broccoli salad.
Yesterday, for the official start of Raw Week I kicked things off with Stacy’s favorite recipe the happy shake for breakfast (get the recipe here). I had tasted the recipe once before when Stacy came by SHAPE with her Vitamix. But this time, I made it in the office kitchen using my immersion blender, which presented the second challenge of being raw on a budget, no fancy gear. It took me a bit of time to get everything blended together, and to be honest, there were small slippery spinach pieces left that didn’t taste or feel so good in the chocolaty shake. Check out the little flecks of green in my happy shake pictured left and compare it to Stacy’s in the recipe above. Better luck next time! It still tasted okay. Just not amazing. Tomorrow I’m trying again and will add the ingredients a little at a time, decrease the amount of spinach, and be a little more patient. We’ll see how it goes!
When lunchtime rolled around I compiled this Mediterranean broccoli salad, which we had prepped the night before. All I had to do was lay down a bed of greens, layer on a few of the julienned veggie noodles, and top it all off with the prepared broccoli salad. It was so easy and fresh and I think it looked just as good as my coworker’s expensive salad from Chop’t. What do you think?
Last night Stacy came over after work and showed me how to make raw pad Thai and spring rolls, which were amazing! You’d never believe this peanut sauce isn’t the real thing. Stay tuned for those recipes but for now I want to share the delicious raw chocolate pudding recipe I had for dessert. You can check out pics of our raw Thai food lesson on Stacy’s Facebook page.
In a Vitamix, blender, or food processor blend:
1/4 cup agave
1 teaspoon vanilla
1 1/2 avocados (3/4 cup)
1/3 cup raw cacao powder (we used Navitas)
1/4 cup water
I promise you, it is actually better than pudding and is really chocolaty. And check out this pic, it looks entirely authentic. No one would ever know. I’m already brainstorming ways I can use it to frost a cake and do other fun things.
All in all I would say day one was a success. I was never hungry, everything tasted great (ok, happy shake was just good), my energy and mood were good, and no tummy aches. Hope you give some of these great introductory recipes a try. Up next: Stacy’s top tips for easing your way into a raw diet. You don’t have to dive in headfirst. You can leave that to me!
As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.