hey lady
sorry i haven't responded via text, i had way too much to say for that though
we started Tuesday and did raw food only through Friday, then fasted for 36 hours, juice only. so we JUST got back from having our first cooked meal of the week! we took it easy and just had spinach and eggs with lots of garlic. we knew we were going out tonight for our anniversary dinner (veggie sushi at the place where we were married) so we wanted to ease in beforehand.
anyway, we feel great and are planning to incorporate a lot more raw food and juicing into our lives going forward. we had some lower-energy times over the course of the week, and especially yesterday when we fasted, but even after a short 6 day cleanse the rewards are huge and my cravings are gone gone gone!
though we didn't use our avocados this way this week, i LOVE making salad dressing with them. i add rice wine vinegar, lime juice, diced shallot, cilantro, garlic and a diced jalapeno to make a great dressing. or toss diced avocado with all of that stuff and serve it in lettuce leaf wraps for a yummy raw wrap.
we juiced twice a day, morning and mid-afternoon, and used a wide variety of veggies and herbs in both the juicing and meals, plus a bit of fruit to make them more palatable. but we took it easy on the sweet stuff and went as colorful and healthy as we could. raw nuts were helpful, especially almonds and walnuts though we also had raw pepitas and peanuts.
when are you thinking of starting? let me know, maybe we'll do it with you and we can be each other's immoral support!
two raw meals we enjoyed that i'd definitely recommend:
Swiss Chard Raw Wrap
3/4 cup raw almonds, soaked overnight in 2 cups water
1 1/2 tbsp flaxseed oil
3 tbsp chopped basil (we substituted cilantro and flat leaf parsley)
3 teaspoons fresh lime juice
1/2 tsp sea salt (we subbed bragg's amino acids)
2 ripe avocados, peeled and pitted
3 carrots julienned
2 red, yellow or orange bell peppers, julienned
1 bunch watercress, upper stems and leaves only
4 ounces pea shoots or daikon radish sprouts or both
4 ounces bean sprouts
1 bunch scallions, thinly sliced on sharp diagonal
8 large, very fresh swiss chard leaves, cut in half lengthwise and center rib removed (i subbed red leaf lettuce as the chard wasn't fresh enough this week)
1 jalapeno pepper, finely diced (optional)
1. drain almonds and place in food processor with oil, basil, 4 teaspoons lime juice and 1/4 teaspoon salt. process until well chopped and nearly smooth. scrape into a small bowl and cover.
2. puree or dice avocado flesh into a bowl, and add remaining lime juice, salt and jalapeno if desired. cover and set aside.
3. Place carrots, pepper, watercress, shoots and sprouts and scallions on a platter. place swiss chard or lettuce leaves on separate platter. serve with almond and avocado mixtures. invite everyone to spread a small amount of avocado mixture on the underside of a leaf, add veggie fillings and a dallop of almond crumble mixture, roll up and eat 
Raw Thai "Noodles"
2 yellow squash or zucchini
2 carrots
1 cucumber, peeled
raw almonds or peanuts soaked overnight in 2 cups water
Bragg's amino acids to taste
garnishes: cilantro leaves, sugar snap peas, scallion, and bell pepper, all sliced finely
this is a dish we just made up as we went along, so the recipe is approximate. i took the yellow squash, carrots and zucchini and ran them through my mandolin slicer on its thinnest julienne setting to make veggie "pasta". meanwhile, Jason made a Thai-inspired nut sauce from the raw almonds, cilantro, lime juice, rice wine vinegar, olive oil, and red pepper flake.
we tossed the veggie "noodles" in the sauce and made an almond crumble similar to the one in the recipe above to add a little texture. then topped the noodles with the garnishes, and served.
we've been juicing twice a day as well. i have plenty of yummy juice recipes if anyone is interested. plus one that wasn't so yummy but that i know was really good for us, haha.
