Breakfast- Kale Apple Lemon Chia seed smoothie, 2 quarts, based on recipe from Green for Life by Victoria Boutenko
Lunch- a salad: mesclun mixed greens, shredded carrots, cucumbers, raisins, walnuts
Dinner- appetizer: 16 oz yam/apple/carrot juice; entree: 1 slice Ms. Lillian's Raw Louisiana Yam Pie, 1/3 slice Ms. Lillian's Raw Carrot Cake
I overheard this in the office today: "They have this new butter at the restaurant; it's sooo good. It's a french butter -so good on bread. The rolls are hot from the oven and I put that butter on, mmmm, it's so good. I can feel the cholesterol coating my arteries as I eat it but I don't care it's so good." As striving raw foodists, this is what we have to go through, practicing over and over again choosing raw instead of the intoxication and alure of the old foods. For many of us it's not easy, but we practice again and again.