Short on time

So my goal was 50% raw, but now I have a lot of raw recipe books (I refuse to call them un-cookbooks, I’m not undoing the cooking on anything).  So the new plan is make what I can in advance, and then well – we’ll see how far I get with that and only then plan the weeknights.  I’m starting to miss the time I used to have to myself being a part time employee, or unemployed (ages ago).  Of course I realize I’m not good at time management at home.  At least not in the past so realistically I’d start missing work fairly immediately.   The grass is always greener, hmmm speaking of the movie is on Netflix instant play.

Tuesday May 3

Today’s Meals

Breakfast:
1 cranberry pumpkin buckwheat muffin
1 bowl muesli of fresh cherries, raw cacoa nibs, pecans and oat flakes in almond milk
additional cherries and some strawberries on the side

Lunch:
Isa Moskowitz’s Seiten & Navy Bean Sausages w/ my home made saurkraut

Dinner:
A taco salad of green leaf lettuce, cilantro, black beans, avocado mashed with lime juice, and plenty of salsa

Today’s meals went fairly well. I only ate half the muesli and almond milk I packed, and not even that until lunch time. The kraut and sausages were great, but having it straight after “breakfast” meant I was over-full. Also I’m not certain that gluten settles that well for me. I’ not gluten intolerant but it still lays a bit heavy in the stomach. The muffin I ended up eating after work with a mug of tea and the strawberry cherry mixture. Overall a good mix of cooked and raw foods, but with poor timing and portion choices.

Work was slow, and I could have done with snacks but I’ve not gotten around to making any healthy ones yet.

Saturday on Food

This mornings breakfast was pretty basic:

mueseli made of

1/2 cup oats

1/8 cup sliced almonds – not raw, but I hear that even organic “raw” almonds are pasteurized if from the U.S.

1/8 dried berry mixture (cherries, goji berries, and a yellow one I forgot the name of)

1/8 cup sunflower seeds

previously made almond milk (sweetened with dates and vanilla)

We only had quick oats on hand which is rather starchy.  I intend to get some raw oat flakes as some point in the future.  I’m also thinking to use more pecans in place of almonds.  Both because of taste and the supposed pasteurization laws regarding almonds made here.  Unfortunately pecans are also richer (I think) and a lot pricier so we’ll see.  Cashews are cheap but not as tasty.

Lunch so far has just been a baked potato with some “Buttermilk Chive Dressing” from http://www.choosingraw.com.  Her Savory Sunflower Seed Herb Dressingwas my favorite for a little while (on lettuce not broccoli) but I got tired of it 1/4 of the way through my second batch.  Now I’m on the the Caesar salad dressing from my Cafe Gratitude recipe book.

Adam (my fiance) is promising me seitan sausages, which look to have a low Gi (I think) to go with my home made sauerkraut (the traditional fermented sort).  I wanted to use my raw kraut in some raw recipes but I couldn’t think of anything that sounded good to put it on.  Some people eat it straight but it’s a bit too salty to me for that.  Plus I still think of it as a topping.  In any event it will certainly be healthier than the store sauerkraut (pickled cabbage) and summer sausage I liked as a child.

Other menu items I’m considering are Sarma Melngailis’s tacos, red grapefruit avocado and fennel salad, macaroons (w/ agave in place of maple syrup), King Oyster Mushroom “Calamari,” and jeruselem artichoke cucumber dolmas. From Terces Engelhart’s book (cafe gratitude) I’m eye-ing the almond humus, falafels with spicy tahini sauce, farmer style cheese, enchiladas, strawberry shortcake and the strawberry apply cobbler. The Gratitude recipes look better for work lunches, but then the Melngailis books are from the library so they take a bit of precedence. We’ll see if I manage any of them 😉 If I do then I promise I’ll add photos of those, I’d like to be adding one per a post but I’m always eating my food before taking time to make a photo of it.