High Raw Food Diet Challenge - Day 20

by Trina
(Growing Raw Health)

I am caring for my body.

Fresh herbs can completely change the character of a raw meal. Coriander and lime juice added to a vegetable salad is heaven. A few leaves of mint can jazz up a smoothie. A raw pesto made from basil, pine nuts or cashews, olive oil and a pinch of salt can add a touch of gourmet.


We’re having a bit of a coriander glut at the moment, and I made a delicious coriander pesto to use up a bunch of it before it went to seed. The coriander pesto I made was bright green, and although we used it on pasta you could easily use it as a dip or spread.


I grow parsley, basil, coriander, thyme, rosemary and garlic. At least, these are the herbs I grow deliberately. Since Raymonde enticed my interest in growing herbs I’ve discovered that several of my ‘weeds’ are actually useful medicinal and culinary herbs e.g. borage and love-in-a-mist. I’ve learnt to that some of the genuine weeds have useful medicinal properties e.g. Paterson’s Curse (treats fevers and headaches), mallow (cough remedy) and even couch grass (a diuretic and helps with cystitis).


I’ve been inspired to grow more herbs at home so I’ve planted out sage, lemon balm, chives, dill and fennel. I tried to grow the chives and dill from seed but my potting mix wasn’t kind enough, next time I’ll use organic matter straight out of the compost heap mixed with fine soil.


I didn’t get much done today except keep the kids entertained at the Spring Fair and make delicious coriander pesto. I needed an afternoon nap. I feel like I really need a few catch-up days for all my household jobs. I like to be a bit ahead with meals, washing, craft activities for the kids and gardening jobs, but I’ve been behind for months. It all seemed a bit overwhelming today, but I’m tired out after yesterday’s effort. I needed to eat a lot today to catch up.


Day 20 High Raw Food Diet Menu


Breakfast: Green smoothie (silverbeet, mango and banana). 2 apples. Coffee with soy milk

Morning tea: 1 apple. 1 cup cherries. Leftover green smoothie.

Lunch: Vegetable salad with silverbeet, tomato, grated carrot, red capsicum, white Spanish onion, feta cheese and avocado. Dressing of red balsamic vinegar, olive oil and Dijon mustard. 2 nectarines.

Afternoon tea: 5 spirulina crackers with raw beetroot dip. 3 nectarines. ¼ avocado with spicy sauce.

Dinner: Spaghetti with fresh coriander pesto (blended coriander, garlic, lemon juice, olive oil, pine nuts and grated parmesan cheese). Raw sweet corn. ½ mango. Chamomile tea.


Day 20 Ratings


Attitude: 7/10

Energy: 7/10

Raw calories: 78% of approx. 2400 calories