Week 3 of February Raw Vegan Challenge

Описание: In this video, I show what I ate during week 3 of my February Raw Vegan Challenge. I've included the recipes below. Feel free to find me on Instagram @DrAnnKarini, where I'll be posting my meals more regularly :)

DAY 14
Breakfast:
Overnight Oats transferred to a bowl
1/2 cup oats
1/4 tsp vanilla
1 Tbsp chia seeds
1 cup almond milk
Put ingredients in mason jar and kraft in refrigerator over night. Next morning, add fruit of choice.

Lunch:
Shredded cabbage, shredded zucchini, shredded carrots, edamame, green onions, micro greens.
Sauce:
3 Tbsp apple cider vinegar
1 Tbsp almond butter
1 tsp onion powder
1 tsp chili paste
1 tsp coconut aminos

Dinner:
My husband and I decided to get takeout from a local restaurant, From the Hearth. I was able to modify one of menu items to use kale instead of rice and also avocado instead of tofu. I chose the coconut lime sauce. I really enjoyed the sauce! It tasted like it only had coconut cream, lime juice, and lime zest.

DAY 15
Breakfast:
Overnight oats with chia seeds, blueberries, dried coconut

Lunch:
Açaí bowl. My husband and were pretty excited to see these in a grocery store. My verdict? The berries had a good taste, but they were soggy. I would prefer eating fresh fruit and making my own fruit bowl.

Dinner:
Cabbage, edamame, and cauliflower with a cilantro jalapeño dressing.
Dressing: cilantro, garlic, jalapeño, chili flakes, walnuts, lemon juice, Himalayan pink salt, water.

DAY 16
Breakfast:
Banana

Lunch:
Zoodles with a side of cauliflower and half of these edamame beans that were marinated in a cilantro jalepeno sauce that I made last night. I added tomatoes, micro greens, and more edamame beans.
Sauce:
Soaked cashews, water, lemon juice, onion powder, Himalayan pink salt, and dill. I loved the dill in this dressing!

Dinner:
Spring rolls with various veggies in rice paper.
Sauce:
I have been recently using almond butter with my spring roll dipping sauce, but I decided to use tahini. To the tahini, I added raw apple cider vinegar, coconut aminos, chili paste, onion powder.

DAY 17
Breakfast:
Overnight oats with chia seeds, and blueberries
1/2 cup oats
1 Tbsp chia seeds
1 cup almond milk (or any other plant-based milk. I ran out, so I used water)
1/2 tsp vanilla extract
Put ingredients into mason jar and put in fridge overnight. Next day, top with fruit of choice.

Lunch:
Zoodles with shredded carrots, red cabbage, tomatoes, bell pepper, and peas.
Sauce:
Soaked cashews, water, lemon juice, onion powder, Himalayan pink salt, and dill.

Dinner:
Cauliflower soup made in Blendtec, so it was warm soup yet still raw.
I eyeballed the ingredients, so I don’t know exact measurements I used here. Approximately 1/4 head cauliflower, 1/4 c nutritional yeast (not raw), 2 Tbsp peas, 3 garlic cloves, 2 tsp onion powder, water to dilute, salt and pepper to taste. Once blended and poured out, I garnished with dried chives

DAY 18
Breakfast:
Haha, yes overnight oats again with banana. ;P

Lunch:
Walnuts, blueberries, and medjool dates.

Dinner:
Cauliflower, bellpeppers , redcabbage , microgreens , sauerkraut
Sauce:
Cilantro, garlic, jalepeno, chili flakes, walnuts, lemon juice, Himalayan pink salt, water

DAY 19
Breakfast:
Banana

Lunch:
Zoodles with pesto and tomatoes 🍅

Dinner:
Romaine “tacos”
broccoli slaw from Trader Joe's, shredded red cabbage, chopped green onions, walnuts, taco seasoning from Costco, pico de gallo from Trader Joe's. I used taco seasoning and sprinkled it into the romaine tacos after assembling these.

Day 20
Breakfast smoothie:
1:1 ratio of frozen strawberries to frozen blueberries and put in Blendtec (or any other blender). Added passion fruit juice into the blender to about halfway of where fruit was. Added water until the liquid covered the top of the frozen berries. We usually add kale or spinach, but I forgot to this time.

Lunch:
I was running errands, so I got a to-go salad. This salad had greens, apples, dried cranberries and candied pecans. The dressing was some sort of berry vinaigrette, which tasted like it had a lot of added sugars. Sometimes due to time or circumstances, we just have to make the most of it. I’m glad I could at least find something that was pretty “raw”.

Dinner:
Romaine lettuce boats and stuffed pepper
broccoli slaw from Trader Joe's, shredded red cabbage, chopped green onions, walnuts, chopped red onion, peas
Sauce ingredients:
1/4 cup apple cider vinegar
1/4 cup tahini
1/4 cup soy sauce
1 Tbsp minced ginger
1 Tbsp nutritional yeast (source of B vitamins)
1 tsp chili paste (optional)
1 tsp onion powder
Sprinkle of black pepper and red chili flakes