Breakfast- 2 Didi's carob Fudgies, 3 Raw Revolution bars
Lunch- 4 Medjool dates, a large hand full of celery sticks
Breakfast wasn't pretty; it was raw, but not pretty. I can so easily take a direction in my food selection and awaaaaayy I go. It started with dinner Sunday night and then breakfast on Monday; I'll get back on track. My purpose is to feel good, not to endlessly indulge myself in prepared dehydrated spiced up raw treats.
In South Carolina, there's a new raw restaurant in Charleston/Mt. Pleasant, "Sprout." The owners learned their trade at Cafe Gratitude in CA and decided to settle in the Charleston area.
Jill Pettijohn is Donna Karan's raw chef. It was news to me to learn that she also has a raw restaurant in Cobble Hill in Brooklyn. I'm wary though; Penelope Green writes " Her cabinets are stocked with myriad powders and extracts, packaged in jars, bags and little dropper-top bottles, suggesting medicine more than food " and " ...three kinds of salt live in a cabinet to the left of the stove. There’s pink Himalayan salt, Celtic sea salt and salt with kelp in it. " Fact: inorganic crystalized salt kills living cells. We all have our compromises but this is still a fact. Salt is not a raw food any more than iron rust is. I don't want medicines and potions. I want alive raw fruits, vegetables, seeds and nuts, except when I don't!