Raw Synergy > Blog >

How To Stay On A Raw Food Diet

People often think I have really strong willpower, but my success with the raw food lifestyle came from an intense desire to always feel good after a lifetime of feeling bad. I strongly despise not feeling well and when I learned I held all the power to control how good or bad I felt, I became more motivated than ever to stay on a raw path knowing that was my ticket to feeling good all the time.

When I look at bread, pasta, pizza, cake, cookies, etc., all I can think about is how bad it will make me feel. If I did eat one of those things, I know it would take days or maybe weeks for me to recover and I just don’t have any interest in putting myself through that torture. I literally feel addicted to health and feeling good!

Rather than indulge in dense or unhealthy foods that are difficult to digest, I would much prefer to eat high vibrational foods like raw zucchini pasta, raw crackers, a raw dessert, raw pizza or a raw wrap instead, to keep my energy and vibe in a really positive, happy place. My goal, whenever I had a craving for a cooked food in the beginning, was to find a raw recipe version of that food or meal. I basically made a deal with myself that I would always find a raw alternative before ingesting something that would make me feel bad.
Pasta 4 pizza 4
In the very beginning, I had cravings for popcorn and things with vinegar like pickles and savory salad dressings. I would allow myself to have some vinegar or a few handfuls of popcorn if I just couldn’t get past the craving and eventually, I learned how to make kale chips which diverted my attention from the popcorn. Last year, I went back to using raw apple cider vinegar because I found so many benefits from using it and, it is raw after all. (See video on my personal experience and benefits of consuming raw apple cider vinegar here)

I think all my cravings for sweets and chocolate went away because my diet now consists of mainly sweet fruits. The only time I ever started to experience cravings for cooked or unhealthy food was when I didn’t eat enough fruit throughout the day. So, I learned to always enjoy plenty of fruit at every meal.
pear pie Peach cake 4
Now that my sweet tooth is satisfied with delicious, nutrient dense fruits, I have absolutely no desire to binge on junk anymore.

My suggestion, if you are struggling to stay on a raw food path, would be to try the following:
1. Load up on the best fruit you can find and make sure it’s ripe when you eat it 
2. Always be prepared with plenty of quality food at home and when you’re on the go
3. Find recipes for the raw food version of your favorite snacks and cooked meals
4. Make a deal with yourself to always choose the food that will make you feel your best and support your health & wellbeing
5. Find support in a raw food group in your local community, such as www.meetup.com or online

You veer off the diet because you can. So, find a reason why you can’t stray. It really is just a decision you adhere to, such as not cheating on a mate, not stealing, or simply deciding to brush your teeth twice a day. Make a commitment to yourself and then follow through by being prepared. That may mean going shopping twice a week instead of once a week or waking up a half hour early to prep your food for the day. 
wrap 4x7
Don’t let any rules of raw food rule your life. Make changes where you can and take the necessary steps to make this lifestyle work for you. If you need extra support, I’m happy to help through one on one consulting

If a raw food lifestyle is something you desire, with the right mindset and preparation, I know you can do it!

Have questions about succeeding on a raw food or plant based diet? Ask here, and I will answer your questions here on the blog
Share Button

Tangy Mango Hemp Cilantro Dressing

Mango hemp cilantro dressing

I was having a major craving for a crisp, romaine salad with a cilantro dressing last night. I always have lots of cilantro in the fridge and I was ready to create something new. I threw a bunch of ingredients into my mixing cup and searched the fridge for cilantro, only to find two half used bags of mostly spoiled cilantro. *Long deep sigh*

I could have easily just blended the ingredients I had and added some basil instead but that’s not what I was wanting. My body needed cilantro! My husband was so sweet to drive me to the store so I could run in and grab some. Thank you giant grocery store on the corner for having a decent size organic section with plenty of fresh cilantro bunches!

Here’s what I came up with for the dressing…

Ingredients:

1/2 cup mango
1 TBLS plus 2 tsp Raw Organic Apple Cider Vinegar
1 small garlic clove
1 tsp minced fresh ginger
2 TBLS hemp seed
1 TBLS fresh lime juice
1/2 cup fresh cilantro
* 1 or 2 tsp of 100% pure maple syrup (optional if you’re like me and you like a sweeter dressing)
* pinch of salt (optional)
* chopped green onion or chives for garnish (optional)

Directions:

In a blender like a Vitamix, blend mango, vinegar, garlic, ginger, hemp seed, lime juice, maple syrup and salt until smooth. Add chopped cilantro and stir it into the dressing. 

Pour over your favorite greens and add green onion or chives for garnish. You can also top your salad with another tablespoon of hemp seeds.

For my salad, I used romaine lettuce, cucumber noodles, mango chunks, fresh tomatoes and a handful of thinly sliced purple cabbage. 

Enjoy!

Zucchini Noodles with Avocado Mango Sauce

zucchini noodles avo mango sauce

Sometimes you just want something different. That was me last week at dinner time. Standing in front of the refrigerator, staring blankly at its contents, I knew I wanted a savory noodle dish of some sort but I wasn’t sure what. I had part of an incredible Reed avocado that I needed to use up and I searched the fridge for additional ingredients to throw together. This avocado mango sauce is what I came up with. 

It was super creamy and a little tangy and it hit the spot.

Ingredients:

16 oz zucchini spiralized or julienned into noodles
1/2 cup green cabbage
1/2 cup purple cabbage
1 1/4 cups red bell pepper cut into thin, 1 inch strips
1/4 cup of fresh cilantro, more if you love cilantro like I do
5 medium basil leaves chopped or cut into thin strips
1/3 cup avocado
1 cup sweet, ripe mango like a kent, haden or keitt
1/2 cup chopped celery
1 TBLS fresh lime juice
*2 tsp tamari or coconut aminos (optional)

Directions:

Spiralize or Julienne zucchini into noodles and place in a large bowl. Add cabbage, bell pepper, cilantro and basil

Blend avocado, mango, celery, lime and optional tamari and pour over noodles. Gently mix noodles and sauce together

Can be garnished with fresh chives for additional flavor

Many blessings!