Before breakfast, I run out to the garage — did I tell you that is where I keep the dehydrator, because there’s no room in the kitchen? — and check on the granola. It’s coming along wonderfully. I turn it over onto mesh trays, keeping a tray with nonstick surface underneath it to catch any that falls through the mesh. Not much falls through. I set the dehydrator for another 12 hours and head back to the kitchen.
Breakfast: It’s cold, and a warm breakfast of oatmeal with apple, dried cranberries, and almond milk is just the ticket. As I eat, I’m thinking about how my days, and meals, become rather mundane and routine. I seem to have a regular cycle of smoothies, some version of oatmeal, or granola, every morning. I really must do something different in the next few days, just to shake it up a little.
The truth is that I like my routines. But I realize that I need to keep trying new things in order to keep this diet, like any diet, fresh and interesting.
Lunch: I make a wrap with leftover guacamole salad, lettuce, raw cheese and a sprouted wheat tortilla. I really love wraps; they are so satisfying and easy. Sometimes I just throw in leftover salad and that’s my wrap. And sometimes they’re more intentional.
Dinner: Oh, how I want comfort food tonight! Rich reads my mind and takes me to dinner at Pearl’s — a comfort food kind of place. It had been a while since we had gone there, and I’d forgotten about their incredibly fragrant and scrumptious herb bread. I try to limit myself, but it’s just so good. What was I thinking, to go raw and give up bread? Oh yeah … I haven’t really given it up.
I want comfort food, but I also want to eat as much raw as I can, so I order a butter leaf lettuce salad (yum), potato/leek soup (very creamy), and wine. It’s a very nice dinner and Rich and I get to connect, which we need.
Afterwards, at home, we sit in front of the television, where I give up all pretense and indulge in chips and more wine, with a healthy helping of guilt. (sigh)
Before bed, I go out and bring in the granola (sung to bringing in the sheaves because I’m feeling really silly by this point).
I am thinking about the herb bread at the restaurant and wondering if I can create a raw version that’s as good.
Subscribe to Real Raw