Raw Food

apparently sage is a beautiful flowering plant! what a bonus!so what have you got growing on? (bah, i know, i'm horrible.=) in june i plan to do a post of our home and community garden. i may even ask a friend to borrow her fancy camera. we're growing the usual plus some new things i'm excited to show you. enjoy your unofficial start of summer!=)

This has never happened to me before. My nails have been growing faster than I can trim them. Ok that sounds like a stretch but with my crazy busy days of late (husband’s away for 2 weeks, with 2 little ones, also getting back into my regular workouts as well as planning for my online video class e course due to launch soon) you can see why some things may slide. But honestly my nails have never grown so long and strong EVER. Here’s why… Yesterday I had to remind myself to trim them – sounds crazy but each time I’d notice they were getting longer I would make a mental note to do it, before I knew it they’d grown even more. I used to be a chronic nail biter as a kid, and when I was a flight attendant I either kept my natural nails short, or wore acrylics (yuk!) as nails were constantly broken, heaving that metal trolley up and down the aisles. And usually when pregnant, women find their nails; skin & hair improve or give them grief, one of the two. Mine was the former, with my hair beautiful and thick and nails not bad, but skin was the best it’s ever been (with both PREGNANCIES) only to go back to it’s average, combination complexion with occasional breakouts. So in an effort to get my skin back to it’s pregnancy glory, or at least try, I’ve been increasing my healthy fats. Not only is this great for my skin, but my hair, nails and of course healthy fats are UBER IMPORTANTE for breastfeeding mothers. Joanna Steven who wrote The Milky Way, talks about the importance of these fats (Omega 3’s and 6’s) for not only the quality of the milk, but also to assist with the brain development of our bub. WIN WIN WIN I say. So I’ve been enjoying more chia puddings, flax crackers, coconut & coconut oil in balls & fitness fudge and my fruit salads as well as way more avocados than ever before. I really like my avocados massaged into my salads aka guacamole salad, however if I get to the end of the day and have felt I’ve been a little short on my healthy fats, and am not really feeling like a savoury treat then… I’ve been experimenting with avocado sweet smoothies. And that is how this recipe came about.. Berry Yoghurt/Smoothie. Total accident but WOW. If you feel you are missing your dairy yoghurts then this is the one for you. Feeling a little silly though because yesterday I did post that it was NUT FREE. Oops. You’ll see that it is not in fact nut free (almond milk is in the recipe) – that will teach me for posting a teaser after I have nothing left (in my brain!) after boot camp class! Please let me know if you make it and what you think of it in the comments below. I originally made this as a smoothie, but if it thick enough to eat with a spoon. If you prefer your yoghurts more thick then reduce to 1 ½ or 1 cup of almond milk. Play around with it. Also did you have any other weird and wonderful things happen whilst pregnant that you wish had continued into non pregnant life? CLICK HERE FOR THE RECIPE Share on Facebook

The temps are heating up and the humidity is increasing. It definitely feels like summer around here, especially yesterday, when my latest Eco Emi arrived in the mail. The summer-themed box was one of the best I've received so far.As usual, Hayden and I made our unboxing video, right before heading out for her dance class. She has dance pictures today and a crazy recital week (rehearsals and two performances) coming up soon.Anyway, in case you missed it, here's what we got in this month's box:Assorted Nail Polish by Suncoat Girl: Hayden and I are definitely girlie girls, who enjoy a pretty mani-pedi every once and a while. We love the fact that this kid-friendly nail polish is water-based and odor-free. We received a pale orange color (Delicious Peach), perfect for summer and my warm skin tone (it looks like a soft nude shimmer on my nails). It glides on evenly and is easy to apply. I just wished it dried a bit faster on Hayden's nails (she's a bit impatient sometimes). However, it's so simple to remove; just soak your nails in warm water and peel away the polish (seriously, it works; Hayden and I tried it). Vegan Assorted Natural Mascara by Suncoat: I'm so happy this mascara came in this month's box. Mascara is probably my "desert island" makeup product. You can barely see my lashes without it. However, this particular mascara has Hayden's name written on it this time (although I may have to purchase one of my own). It is natural, sugar-based, vegan and "kind to sensitive eyes." I finally have a mascara I can use on Hayden for her dance pictures tonight, as well as her recital (makeup is required, including black mascara). Although this mascara is not waterproof (no tears baby girl), it should resist smudging.Mongo Kiss Honey Vanilla Lip Balm by Eco Lips: In our video, I failed to mention that this lip balm is made by Eco Lips. It amazes me how many varieties of lip balms they make, especially since I seem to love them all. This one is no exception. It smells lovely and is a nice chunky size for little hands to grip (Hayden is a big fan of natural lip balms). It's cruelty-free, GMO-free, gluten-free, USDA organic, fair trade certified, manufactured with 100% renewable energy, and the tubes and caps are made out of recycled materials.Pink Champagne Powder Eyeshadow by Lauren Brooke Cosmetiques: Now you know I'm a big fan of all the Lauren Brooke Cosmetiques I have received in past Eco Emi boxes. This pink champagne color gives a rosy glow for summer and is just right for daytime wear. The best part is that it doesn't irritate my sensitive eyes. Hayden even tested it out. Oh, and did I mention it came in a full-size container?AquaSport SPF 30 Sunscreen by All Terrain: In the summer, I gotta have my sunscreen. This one looks like it can handle a day at the beach or even the pool. It claims to be non-greasy, both water and sweat resistant, and the best part, won't cause eye sting. Hallelujah! ("Hallelujah, I Love Her So" just happens to be Hayden's dance recital song, if you were wondering). I can't wait to try it at Hayden's end-of-the-year preschool picnic this week.Herbal Armor Insect Repellent by All Terrain: There are a lot of mosquitoes where we live, which reminds me of one of Hayden's current favorite flicks, "Lilo and Stitch" (Did you know aliens sent mosquitoes to Earth, because they are an endangered species that need humans to feed? Did I also mention this information is from an animated Disney film? Ha ha). Anyway, this insect repellent will be appreciated while watching the fireworks this summer. The mosquitoes certainly come out to feast then. Pomegranate Bars by Athena Bars: This is the third Athena bar to come in an Eco Emi box (the other two were blueberry and pumpkin spice). Each bar contains two servings of fruits and veggies, 40 antioxidants, 10 grams of protein and also probiotics. Since I opt for vegan or "bee-gan" bars, I haven't sampled these for myself, but I hear they are really good.Assorted Lotion and

Last week, I showed you a slew of recipes featuring strawberries and greens, because the folks at Relay Foods had given me a chance to sample their local Bounty Box (similar to a CSA box). It was brimming with leafy greens and tender plump strawberries (finally, tis the season). The greens lasted me quite a few days, and many salads over the course of them. Today, I’ll show you the last salad I made with these ingredients: a simple asparagus and strawberry salad with balsamic vinegar and basil. Strawberries and balsamic are a classic flavor combination. I’ll never forget the first time I tasted the two together, expecting something terrible; I was delighted at how delicious the marriage was! I often pair balsamic vinegar with fruit in salads (it’s also great with peaches, raspberries, and even watermelon), so I knew I’d be happy with this combination of ingredients. Needless to say, it was a hit, and it was also quick and easy to make. Print Asparagus and Strawberry Salad with Balsamic and Basil Ingredients5 large stalks asparagus, cut into 2 inch pieces 1 cup halved or quartered fresh strawberries 6 cups fresh greens (mesclun, baby spinach, romaine, mache -- all of these will be just fine) 1/4 cup tightly packed fresh basil 1 tablespoon olive oil 1 1/2 tabelspoons balsamic vinegar 1 tsp dijon mustard 1 tsp agave or maple syrup Sea salt and pepper to tasteInstructionsBring a small pot of water to boil. Add the asparagus and blanch for 1-2 minutes, till the stalks are still crunchy, but bright green and just tender enough to be palatable to you. Slice the basil into thin ribbons and, in a large bowl, combine the greens, asparagus, basil, and strawberries. Whisk together the oil, vinegar, mustard, syrup, and salt/pepper. Toss with the greens. Serve. Makes 2 appetizer sized or 1 sizable salad.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://www.choosingraw.com/asparagus-and-strawberry-salad-with-balsamic-and-basil/ If you’re eating this on its own and would like it to be more meal sized, you could toss in some cooked quinoa or roasted chickpeas–both would be lovely here! This crispy, sweet, and savory bowl is a perfect celebration of the season. I hope you enjoy it soon. xo

Today's cheesecakes are in celebration of me and J moving to a new city for his new flight job and bigger opportunities for me. For the past few weeks I've been packing up our place (J had to come here early to start the job), visiting with friends, and tying up loose ends. In some ways it's hard to leave my hometown for good. There isn't a lake or forest in our new backyard and we can't hop in the boat in the spur of the moment, BUT we are so excited and so ready for all the other gifts this new phase of our life has to offer. We enjoyed these mini cheesecakes over the weekend as we were preparing to move and it was the perfect Spring treat.Before I get into the recipe, I want to address a question I get asked a lot! "Do you soak the cashews?" The answer is NO! I never say to soak them because they are to be blended as-is. The key is to make sure you have a high speed blender or you will still be left with some grainyness from the cashews. Some recipes call for the cashews to be soaked to make them soft and therefore blend easier but this will also add water to the mixture. Also, soaking will NOT affect any enzyme inhibitors because they don't have any. Neither do macadamia nuts or pine nuts - you will notice they have no skin the way other nuts like pecans, walnuts, almonds, sunflower, sesame, etc, do and therefore do benefit from soaking.If you only have a regular blender, I recommend grinding the cashews down to a powder in a food processor before adding all ingredients to the blender. This will help with smoothness. Not completely, not greatly and will make the blending process easier.Swirly Strawberry CheesecakesThe swirl in these cakes is optional but adds a nice little touch. Simply use the strawberry sauce from my vanilla bean cheescakes!Crust1 cup almonds or macadamia nuts1/4 cup pitted, packed datesPinch salt1 teaspoon waterIn a food processor grind the almonds.Chop the dates and add to the almonds with the salt. Grind again into crumbs.Add the water and zap again until the mixture turns into a moist dough that holds together when pressed.Press into the bottom of an 8" spring form pan, mini pans, or small silicone muffin cups. Set aside.Filling3 cups diced strawberries1 1/2 cups cashews1/4 cup coconut nectar1/4 cup lemon juice1/2 teaspoon vanilla1/8 teaspoon himalayan salt3-4 drops stevia1/2 cup melted coconut oilBlend all but the coconut oil until smooth and creamy in a high speed blender.Add the oil and blend to incorporate.Pour over the crust. Drizzle strawberry sauce on the top using a squirt bottle and use a chopstick to swirl it in.Chill in the fridge for at least 12 hours.And here's another recipe for raw strawberry cheesecakes. Mango ones too!And for those of you who enjoy protein packed treats, check out my Vanilla Protein Cakes with peanut butter frosting!

Breakfast Pistachio Ice Cream serves 2 ~ $1.19ingredients1 ripe avocado ($.88)4 ripe bananas ($.60)2 tablespoons agave ($.20) 1 teaspoon vanilla extract ($.20)pinch salt1/4 cup pistachios ($.50)Fruit and nuts. That's all this is, but it feels like a treat ... In a food processor with the "S" blade, puree the avocado, bananas, agave, vanilla, and salt until very smooth. This will take a few minutes. Process in an ice cream maker until the consistency of soft serve ice cream. Fold in the pistachios and freeze until firm.If you don't have an ice cream maker, just freeze the puree and stir every half hour or so until it's firm, adding the pistachios just before firm.nutritional information: calories: 552 fat: 22 gr carbs: 92 gr protein: 8 grLunchVery Hungry Caterpillar Fruit Salad serves 2 ~$2.75 per servingingredients 1 apple ($.70)2 pears ($1.60)3 plums ($2.00)4 strawberries ($.60)5 oranges (we used five orange segments each, so about one orange) ($.60)directionscut the fruitput into bowlseat until you're not hungry anymoreHere's the recipe video! nutritional information: calories: 315 fat: 2 gr carbs: 81 gr protein: 5 gr Dinner Mimi Kirk's Simple Mediterranean Saladserves 2 ~ $3.82 per servingingredients4 firm heirloom tomatoes or slightly green tomatoes, cut into wedges ($3.00) 2 sweet red or yellow peppers, seeded, cored, and sliced into thin strips ($2.10) 1small or 1/2 medium sweet onion or red onion, sliced into strips ($.10) 1/2 cucumber, coarsely diced ($.25) 1 cup raw olives, pitted ($1.59) good quality extra-virgin olive oil ($.30) 1-2 tablespoons lemon juice ($.30)himalayan or celtic sea salt, to taste freshly milled pepper to tasteThis recipe is from Mimi Kirk's wonderful new book, Live Raw. This is one of the best raw food books I've read. Mimi's recipes are elegant and gourmet, but they're also very simple and easy to make.To make the Simple Mediterranean Salad ... place the vegetables in a bowl and sprinkle generously with extra-virgin olive oil, lemon, salt, and pepper. Let salad rest for 15-20 minutes to meld flavors together.Taste for salt and pepper and adjust if necessary. Flavors should be lemony and light. Serve on chilled lettuce leaves. nutritional information: calories: 274 fat: 20 gr carbs: 19 gr protein: 5 grDessertMaple Bacon Ice Creamserves 2 ~ $1.00 per servingI recently saw an old advertisement for a maple bacon ice cream from a fast food place. That seems like the perfect example of what not to eat, for all kinds of different reasons. But, being a big fan of the sweet and savory combo, I thought I'd try to see if I could make it vegan ... and raw. It's basically just a maple zucchini bacon over vanilla banana ice cream. Super easy.ingredients1 zucchini, sliced 1/4" thick ($.70)2 tablespoons olive oil ($.20)2 tablespoons maple syrup ($.40)1 tablespoon balsamic vinegar ($.10)1 small clove garlic 1/2 teaspoon liquid smoke1/2 teaspoon black pepper1/2 teaspoon saltSlice the zucchini into strips about 1/4" thick. In a small bowl, whisk together the remaining ingredients. Toss with the zucchini until well coated, then dehydrate for several hours or overnight, until just a little bit crunchy but pliable. Tear the zucchini bacon into pieces and serve over vanilla banana ice cream with maple syrup. To make the ice cream, slice and freeze four bananas. When ready to use, grind them in a food processor with one teaspoon vanilla and a splash of almond milk. Process until smooth, which may take a few minutes and some scraping down on the sides. This will cost about $.30 per serving.nutritional information: calories: 298 fat: 14 carbs: 45 protein: 2 grTotal cost for the day: $8.76total calories: 1,439total fat: 58 grtotal carb: 237 gr total protein: 20 gr

I often have people (females) ask me how they can make shopping for food a fun thing; a pleasurable experience and not something that is merely a means to an end (ie. mindlessly walking supermarket aisles to put junk in the trolley to later store in the pantry).So, as I lurve doing our shopping I thought I'd give you a few tips and tricks to make your weekly food shop fun, exciting, a total full on experience and something that you even look forward too, and not dread. So here we go...+ Shop with a loved one; Whether it's clothes shopping, seeing a movie, hitting the beach or the gym, we all know most things are more fun when shared with a partner, best friend or family member. This includes grocery shopping. I always shop with B and we make an experience of it and have a ball wherever we go. I know if I did it on my own, I'd likely zip through and just want to get it done. No fun.+ Get to your local growers market; this is what got me going every week to initially buy organics over the other stuff (yay) and got me buying new and different veggies each week. Then it became so much more; I would also always bump into someone I knew, have a hug/juice/coffee/tea/nibble/etc. I eagerly looked forward to a litre of amazing green juice I could get, and made an entire morning of chatting, shopping, trying new things and basking in the Sunday morning sunshine.+ Get to other markets; venturing a little further to see what other areas near you offer is always a load of fun. In Sydney, Frenchs Forest was always my local fav, but every-now-and-then I'd end up at Pyrmont, Everleigh or Kings Cross. It jazzed it up a little, got me seeing and buying even more new foods and products, bumping into other friends around town, and had me see different areas of Sydney. Now up in Cairns we drive north to visit Port Douglas or up the range to Kuranda for a change of scenery and always have loads of fun.+ Get to know who you buy your food from; when forming relationships with the people who you get your groceries from, they love seeing you again and again. They also throw in freebies every now and then, are happy to give you recipes and cooking advice, and can often get you something you ned but can't find anywhere else.+ Have a cook-up night with friends; again, this will encourage you to shop fresh and have new recipes to try. Sharing conversation over food is one of my all time favourite things to do, and the meals shared are always changing as everyone wants to impress and experiment. Trust me, in starting something like "Friday Friends night" you'll sure be eating some of the best food ever in no time. + Put aside a new recipe (or more) each week to try; this gets your taste buds excited and will also help you with meal prep, which can at times be tricky. When I find a recipe I want to try, my whole body is like YUM!!! And then I can't wait to get the ingredients, prepare it, taste it and share it. + Ditch all large chain supermarkets; shopping at small organic grocers, weekend markets and health food shops, you're helping the locals stay in business, getting fresh healthy foods, have way less processed options to tempt you, engage in super cool conversations, and you can get everything you would otherwise get from the big guys anyways. There's also a beautiful thing about shopping at markets and smaller stores. Those big guys have it all set up for us to buy, buy, buy, and end up with a whole lotta rubbish we don't need.So there you go. My tips to making food shopping loads of fun each and every week.If you have your own tips and tricks, or other things you try, I would love to know what you get up too.Christie xxLoving this content? Sign up for my weekly newsletter here for more juiciness right to your inbox.

Hello all! I’m just finishing up a long and fun weekend at The Seed here in New York. I’m so glad to have caught up with friends and spend some quality time at home tonight with my mom. I’ll have a recap of the event itself for you in a day or two, but tonight I wanted to recap dinner on Friday night with my friend and co-presenter at The Seed, Kathy Patalsky. Kathy and I met a few years ago at a Dole salad summit And we have been close friends ever since. I’m always amazed by Kathy’s tremendous generosity of spirit. With her Veggie Power Girl Series, she draws attention to the work of other bloggers. She’s constantly rounding up wonderful plant-based recipes for her work on Babble–which is also wonderful activism for veganism. She brings vegan food lovers together on Finding Vegan, a food photography site in the vein of Tastespotting or Foodgawker. In other words, when she’s not managing her own wildly successful career as a blogger and photographer, she’s devoting her time to celebrating  and sharing the work of others. I myself have received so much professional support from Kathy since we met–not to mention friendship. Kathy and I presented a demo this weekend on vegan smoothies. I’m glad I was there to weigh in, but it was Kathy who brought most of the creative power to our duo. And rightly so; Kathy’s first book, 365 Vegan Smoothies, is coming out this summer. It’ll present one nutritious and delicious smoothie for each day of the year, accompanied by gorgeous photos. It’s going to be epic, and it’s available for pre-order now. If you’re a smoothie lover, I highly recommend checking it out, and I’ll be sharing more about the book soon! Kathy and I haven’t hung out in a long time, so we celebrated Kathy’s touchdown in NYC with dinner at Pure. It was a lovely night to be outside in the garden. My beautiful dinner date! And me, happy to see her. We began with some greens: a kale salad for Kathy and the pumpkin seed and herb salad, which is greens, herbs, and pumpkin seed parm, for me. Kathy also got a “master cleanse” tini! We were generously also given two samples of the restaurant’s “pinot noir” tarts, which have an amazing fig glaze. For our meals, Kathy chose the tamales, while I tried something new: the salsify noodles with cashew cream, capers, and some pine nuts. First time trying salsify, and it was delicious! Light yet satisfying. Kathy had been traveling all day and was excited to dig into the tamales. It was, as usual, a beautiful and delicious meal. I wanted to point out that a reader recently commented upon my showcasing restaurants like Pure as a wasteful indulgence, and out of keeping with my writing about a student budget. I’m always glad for honest feedback, because it incites more consciousness. I do eat out when I come home, often at upscale places. It’s not a regular habit in my everyday life in D.C., where I eat out very rarely (usually at SweetGreen when I do), and in two and a half years as a post-bacc I packed nearly every single lunch, breakfast, and snack I ate. I go to school with both undergrads and post-baccs, and the latter all have loans, as I do. We all eat out at nice restaurants every now and then, often on trips or weekends away. Most of us will pick up the odd freelance job or increase part time work to cover special indulgences, fine dining and otherwise. When we eat out, we’ve usually chosen a place we love, and budgeted for it consciously. In the next week, I’ll be going to Vida Vegan, and eating out there as a traveler. This weekend, I celebrated being reunited with a close friend at a plant-based restaurant we both love, which Kathy was excited to return to since she’s no longer in NYC. Meals like this are not indicative of my everyday life, either as a student (which will commence after my gap year) or as a self-employed person. But they are a part of my life as a whole. To give you a sense of the whole, I’m always committed to showing you a lot of my DIY food

Recently, my friends at Vega asked if I might be interested in sampling and reviewing their Vega One bar–a new extension of the Vega One line, which already includes Vega One shake. I said of course! The Vega vibrancy bars and the Vega Sport protein bars have gotten me through many a long day and night of post-bacc life, and I’m always excited to see what new foods the company is creating. I was gifted with all three Vega One flavors: chocolate cherry, double chocolate, and chocolate almond. Lucky me! Plus, some of Vega’s signature antioxidant, EFA rich oil blend (which I’m already a big fan of), and some of their maca chocolate, which I’ve been meaning to try!   Vega One is designed to be adequate either as a meal replacement or as a meal replacement component. I can’t really do snack bars as meals, but I definitely use them to tide me over between meals, and I can use them to replace breakfast or lunch if I enjoy them along with some fruit, some veggies, or whatever else is easy to transport. Like the Vega One shake, the Vega One bar boasts a wide range of nutrition, including: 15 grams of complete protein 6 grams of fiber 1.5 grams of Omega-3 25 vitamins and minerals a full serving of greens 1 billion dairy-free probiotics per bar That’s a lot of nutritional bang for your buck–far more than a standard snack bar. The bars are also gluten free and soy free. Checkout the chia seeds! And did I mention they’re dipped in chocolate? Because they are. Delicious. These bars taste like an indulgent treat, and yet they’re full of nutrition. Sweetness comes in the form of dates and sorghum syrup (14 grams of sugar per bar–not too shabby in the world of snack bars), and I love the balance of healthy fats from sacha inchi seed/oil and protein from brown rice and peas. Such healthy, plant-based food sources of nutrients! Here are the nutrition facts and ingredient panel of the chocolate cherry–pretty indicative of how all three flavors stack up: In one recent product review, a reader pointed out cost, and I replied that I’d make a point of mentioning cost in all future reviews. I do receive complimentary food as a blogger, but I’m also a full time (and soon-to-be perpetual) student with loans, so I’m totally committed to addressing cost along with taste and nutrition. A single bar is $3.39, a box of 12 just over $40.62. Of course, these bars provide a significant amount of vitamins and minerals, so, depending on your nutrient needs, you may be able to use them in place of a multi, which makes the value much greater. Definitely chat with your health care provider about whether the bars are a suitable choice for you as a supplement. You can purchase Vega One bars at Whole Foods and health food stores everywhere, as well as online at the Vega eStore. Check them out today! My favorite flavor is the chocolate almond, but the chocolate cherry–both sweet and tart–was a runner up. And, if snack bars aren’t in your budget, fear not. You can check out my low maintenance, easy to customize vegan granola bars at Food52 instead! Speaking of Vega–and by extension its creator, Brendan Brazier–I’ll be seeing B, as well as a ton of other vegan friends, this weekend at the Seed. If you happen to be there, say hi! xo

Nearly 1,000 people have tried the Raw on $10 Meal Plans. I'm especially happy to see many of the same people coming back week after week. I love that so many are finding these plans helpful! What is A Raw on $10 Meal Plan? A new meal plan each week using easy to find and commonly available ingredients. There are no exotic, hard to locate, and expensive ingredients. Everything in these meal plan recipes can be found at any local grocery. Shopping list and meal calendar to help you stay on track!Making one raw food recipe can be easy. But making raw food all day long, every day, can be more trying ... even confusing. With a daily calendar of meals, you'll know what to expect and how to plan your day. Raw food meal plans take the guesswork out of organizing a raw food lifestyle. A raw food meal plan can help you ...About this meal plan …There are four meals – breakfast, lunch, dinner, and dessert – provided over seven days. There is a meal calendar at the beginning and detailed recipes below that.Daily meals will add up to between 1200 and 1600 calories per day. If you feel you need more calories, check out the addition suggestions for foods that are about 100 calories each.There are new recipes and old favorites. All will be simple and easy to prepare. Most will take only minutes of preparation time.All recipes are for a single serving. For two or three or more servings, simply double or triple the recipe.Use the shopping list to get all the food you’ll need for the week. There will be extra, that’s unavoidable. But a list will help you avoid waste.Print the shopping list and take it with you when you shop.Some dinners are designed to last over two days of meals. Both desserts for the week are made and then frozen in individual servings for later on. Much good luck on your raw food journey. If you have any questions, please feel free ask. A NEW meal plan is available for purchase each week, will include several new recipes, and will be published each Friday afternoon.This week's Raw on $10 Meal Plan has all old favorite recipes and a more detailed shopping list. "Anything is possible, if you have the right plan." Week Nine $5.00ArchivesYou can also get meal plans from previous weeks here:Get Week One$5.00 Get Week Two $5.00 Get Week Three $5.00 Get Week Four$5.00Get Week Five$5.00Get Week Six$5.00 Week Seven $5.00Week Eight $5.00