As part of the research I did into raw vegan diets for a college project, I had to experience eating a 100% raw vegan diet for 1 week.
On Day 4, I was feeling really good; physically, I felt lighter and full of energy, while mentally, I feel really alert and focused.
A lot of research suggests the many benefits of eating a raw vegan diet, such as weight control and enhancing the body’s ability to prevent and fight many chronic diseases.
Although I don’t think this is something I could follow 100% because I love the comfort of warm food, especially on a cold day, this week’s experiment has reminded me of how important it is to include more phytonutrient-rich raw foods in a regular diet and that there are so many incredibly delicious ways of preparing raw meals.
I expected to feel hungry all the time, but the food I was eating is so tasty that it was satisfying all my senses. Plus, there are some amazing treats you can have on a raw vegan diet, and I’ll let you into my little raw chocolate secret in the next couple of days!!
I love this little street salad recipe, it was a meal in itself for us today, but it’s also really good as a starter for dinner parties.
It’s a salad canapé!
The dressing is also just unbelievably delicious. Happy munching!
2 mini gem lettuces
1 small packet of cherry tomatoes
4 sundried tomatoes
4 sprigs of spring onions
2 tbsp shelled hemp seeds
1 tsp Nutritional Yeast
a good squeeze of lemon (adjust to taste)
1/2 tsp tahini
2 tbsp Olive Oil (also lovely with Avocado Oil)
1-2 tbsp water depending on the consistency of the dressing you prefer
a grind of Himalayan salt (to taste)
Peel back the mini gem lettuce leaves and arrange them on a plate. Chop up the rest of the salad ingredients and mix together well to make the avocado a bit creamy.
Blend all the dressing ingredients together in a food processor or with a hand blender.
Place the chopped veg mixture into the mini gem lettuce leaves and add a drizzle of the dressing.