Week 6 - Down 15 Lbs

I've lost 13 pounds in 17 days (15 total)! It's been really amazing with raw foods and this week I'm going to try a new recipe from Rawvolution.

Happy Birthday To Me!

Ok so it's two days early. Heh. We made a raw melon cake and I made raw banana-strawberry parfaits with sunflower seed pudding which everyone liked except Tasha. ;-)

Matt Monarch & Angela Stokes

Rick and I went to Tulsa to see raw foodists Matt Monarch & Angela Stokes. It was a fun night.
We got to try dehydrated mulberries & cheese flavored kale chips. Good stuff! Rick liked them! Rick bought me the Rawvolution cookbook for my birthday! :-)

Speaking of yumminess here is my lastest...taco salad. Walnuts w/ cumin & coriander, guacamole and pico de gallo. Awesome!

Week 5 - May 20, 2009

I'm down to 179! That's 11 pounds total! Looking at the timeline it seems like I lost 11 pounds over 5 weeks, but that isn't really the case. I gained back up to 188 as of May 11th (which is when I started high raw). I lost 9 pounds in 9 days! Whoo Hoo!

Fresh Juicy Sunday

Wow....ok so there is nothing quite like fresh juice in the sunshine on a Sunday morning! This was just amazing. Apples, carrots and strawberries in the juicer and breakfast is served! So YUM! Isn't it gorgeous?

Week 5 Begins in 4 days.

It's been awhile. I've been dealing with my arm cut and my knee from the fall a couple weeks ago. It's now Day 26. For me the raw food thing is amazing! It's been 6 days that I've eaten mostly raw. I've lost 9 lbs but that's not the best thing. The best thing is I'm not feeling sick anymore from my stomach paralysis. No bloating, no pain, no constipation. (TMI, sorry).

It's so fun how exciting every little thing is. Every new discovery, every new recipe, every new fruit or veggie I try. YUM!!

The family is being great and they are still doing there own thing. We'll have a weigh day on Wednesday. Bye!

Starting High Raw

I'm starting to eat more raw food. Actually today is totally raw. Here's my spaghetti with marinara sauce for dinner. The slicer for the zuchinni is $1.00 from the Asian market. I processed the carrots with an "s" blade and used the same to process the marinara. The parmesean "cheese" is raw walnuts and italian seasoning blended in a coffee grinder. Really yummy!