Only two more days to go. I’m definitely not ready to finish eating raw/vegan. In fact, I’m so excited about this that I’m going to do some special episodes on raw cooking on my radio show Seasoned Women Health Radio. Additionally, I’m going through the online raw cooking course by the well known Raw Chef, Jennifer Cornbleet. My Raw Eating Coach Training will start soon and I’m going to study how to develop raw foods courses. However, I don’t’ think I’ll be calling all of this “raw foods” coaching but a broader type of idea that embraces the health benefits of adding fresh, whole foods to the diet.
The primary reason for my venture into this is the health aspect. There hasn’t been one day that someone I know hasn’t brought up a health issue or mentioned someone else with one. Too many people are suffering needlessly because of wrong eating. Yet they have no idea about what is wrong with their eating habits. I was the same way only a few years ago. And even though I had a sense of how to eat better, I recognize the need to make the full commitment to change life-long eating habits in order to be healthier.
I can’t wait to design a health retreat here on the Central California Coast for those ready to come here to better themselves.
Today’s diet was simple. After a morning of the regular green smoothie, I had left over leek and potato soup for lunch. My husband and I decided to go to the gym for a work-out in the evening so I threw some black-eyed peas in the crock-pot with red and green cabbage. Of course, there was onion and garlic along with onion powder, cumin, Italian seasoning and salt and pepper to taste. A great vegan meal that was enjoyed when we got home.
With only two official days to go I’m going to concentrate on some raw recipes to complete the detox. To do that I’ll just go back to the original menu and recipes. It’s late, I’m off to bed.
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