The Story

You are on a bus full of people. It's traveling fast along a road. It's fun on the bus. Everyone is laughing and dancing and having a good time.

While dancing, you look out the window. You see a yellow sign whiz by. It says, "Caution: Road Closed Ahead. Danger!"

You turn to others on the bus. You say, "Did you see that sign? It said,  'Road closed ahead!'"

The others on the bus just shrug, laugh and keep dancing. "We didn't see a sign!"

You forget about it, and continue dancing. But as the bus rolls along you notice another street sign: "Caution. Road ends ahead. Steep drop. Extreme danger. Turn around immediately."

You turn to your seatmate and point, "There, did you see THAT sign? It said that the road is going to end. Didn't you see the sign?" Your seatmate says, "I didn't see the sign. Are you sure? You must be imagining things."

Next, you see a huge red billboard on the side of the road. "Road ends in 50 meters. Last exit before road drops off! Danger!"

Still, the others on the bus are oblivious to the signs. And the people on the bus start to think that you are the crazy one, imagining signs that they cannot see.

Asking the bus driver to stop the bus to let you off is hard. And watching the bus pull away while you're standing alone on the side of the road is a dark, lonely moment.

Your Journey

But once you start walking something beautiful will happen. You'll see a figure up ahead - another person walking ahead of you.

You pick up the pace to catch up. Finally, out of breath, you're close enough to talk. You ask, "Where are you going?"

They answer, "Well, I was traveling on a bus, but I kept seeing these signs..."

Are you still on the bus? Have you seen the signs? I will walk with you.

Yours truly,

Do you love eating fresh, green alfalfa sprouts? You can easily make them at home. And they are so cheap to make!

Let me explain how to grow sprouts (for example, alfalfa sprouts or lentil sprouts) at home using only a mason jar, some cheesecloth and sproutable seeds.

Step 1

• 1. Get a large clear mason jar (will hold approximately 3 cups water.)
• 2. Place two tablespoons dry sproutable seeds inside jar. (Example of seed types: alfalfa seeds, clover seeds, quinoa seeds, etc.)
• 3. Add 2 cups cold water.
• 4. Cut a piece of cheesecloth into a small round circle - about the size of a big hamburger bun. Place round cheesecloth on top of jar.  
• 5. Secure cheesecloth with the metal ring that came with the jar. (You don't need the round disc that also came with the lid. Discard it.)
• 6. Let sprouts soak like this on the counter for 8-24 hours.

Step 2

• 7. After soaking for 8-24 hours, take jar to sink. Tip it over, drain all water out into sink.  (You do not need to remove lid. Cheesecloth acts as strainer.)
• 8. Get a medium bowl. Place jar upside down inside cereal jar, leaning a bit to the side. (So that any excess drips will collect in cereal jar but the jar can still "breathe.")
• 9. Throw a teatowel or cloth over the jar, so it's in the dark. Let sit for 24 hours.

Step 3

• 10. After 24 hours, remove cloth. Your sprouts should be starting to grow! Take jar to sink. Add 2 cups cold water, then drain immediately. (The point is to moisten the sprouts a bit.)
• 11. Replace in bowl, similar to last time. Cover again with tea towel. Let sit for another 24 hours.

Step 4

• 12. After waiting another 24 hours, remove cloth again. Your sprouts should be getting big! Take jar to sink. Add 2 cups cold water, then drain immediately. (The point is to moisten the sprouts a bit.) Let sit for another 24 hours.
• 13. Your sprouts are now ready, or close to being ready!

Eat immediately. Feel free to let them grow for another 24 hours or so. (If you ever want them to stop growing, just put the whole jar in the fridge.)

I'm pretty much a pudding fan. Raw puddings are surprisingly easy to make, and I love their smooth creamy texture, mmm. Here are 5 recipes for you to check out, if you haven't already!

Note that the first 4 recipes use chia seeds to thicken, and cashews to add creamy texture. The last recipe uses avocado for both creaminess and texture. But one thing these raw pudding recipes do have in common is their extremely good taste!

Raw Rice Pudding

This Raw Rice Pudding recipe doesn't actually contain rice (sorry to disappoint!). Nonetheless, darlings, it will totally remind you of the rice pudding from your childhood.

Cashews and chia seeds and raisins (of course!) are some of the ingredients in this delightful pudding.

Creamy Raw Fruit Chia Pudding

You really must try this Creamy Raw Fruit Chia Pudding! It's fruity and chocolate-y, and oh so smooth and creamy... yum!

I use raspberries and strawberries here, but you can use whatever berries your little heart desires!

Orange Chia Seed Pudding

When I first made this Orange Chia Seed Pudding, my first thought was "creamsicle"! Bursting with orange flavor, and so creamy good, this pudding is a favorite of mine.

Make sure you use fresh juicy oranges for an optimum orange taste sensation!

Raw Chocolate Chia Pudding

I truly think this Chocolate Chia Pudding tastes like melted chocolate ice cream! But maybe that's just me. Even so, this is a delicious chocolate-y pudding that you'll love!

Cashews are key to making this pudding creamy good.

Raw Chocolate Avocado Pudding

Believe me, this Chocolate Avocado Pudding will rock your boat! Who knew that avocado and cacao (plus a few other goodies) could meld into such a scrumptious dessert?

Actually, the secret sweetener in this recipe is dates. Amazing, really!

Pudding for dessert... or just because!

All of these recipes taste best when chilled for a little bit. This is so the pudding thickens and the flavors meld. But the little bitty wait is what makes these raw puddings so darned good. You won't miss the 'real' thing when you have these recipes on hand!

In fact, why wait for dessert? Pudding for a snack sounds good to me!

You may have noticed that some raw recipes include psyllium as an ingredient. Psyllium adds texture (think moist, soft and light - yum!) to recipes like my Moist Spongy Loaves, and can be used as a thickener in puddings, shakes and soups. But some of you might be wondering: what is psyllium and how much psyllium is safe to eat?

Psyllium is available in both 'husk' and 'powder' forms. (Note: I use psyllium husk in my recipes). It is an excellent source of fiber (derived from the seeds of the plantago ovata plant). It is commonly used to promote bowel regularity. (Check out the constipation section at a store and you'll see lots of psyllium products!) You can purchase it as a laxative or as a fiber supplement, or in bulk at your health food store.

Psyllium also has other health benefits, such as lowering cholestrol,  alleviating Irritable Bowel symptoms, and maintaining colon health. As you can see, psyllium fiber can be a beneficial addition to your diet.

Psyllium absorbs water as it passes through your intestines, which then bulks up your stool. It's this action that facilitates passage through your bowels. Most healthy folks who eat a varied diet to meet their fiber requirements will not have a problem adding psyllium to their diet.

However, if you eat too much psyllium, especially if you don't drink enough water or you're not used to it, you could run into trouble. Eating too much psyllium can cause problems like gas, bloating, intestinal discomfort, diarrhea, constipation, and even intestinal blockage. As with any fiber (or anything in life, really), too much isn't necessarily a good thing!

You know your own body. If you have a predisposition to intestinal problems (from surgery or other medical problems), check with your doctor first before charging out and buying a sack of psyllium! If you are on any medications, check to make sure that eating psyllium is okay (as it can interfere with absorption).

And if you don't have any issues, use common sense! Don't scarf back an entire loaf of Raw Sweet Bread (no matter how good it tastes!) or you may suffer the embarrassing (or worse) consequences!

Ice cream is sooo good, even in its 'plain-Jane' form. You'd be surprised at how many people say that vanilla is their fave flave!  But you gotta add some excitement to your ice cream at least once in your life!

Here's a selection of raw vegan ice cream toppers that just may surprise you. Start the ball rolling with a serving of Raw Soft Serve Ice Cream or Raw Chocolate Ice Cream ...

Raw Brownies

Seriously, Raw Brownies make an ah-mahzing ice cream topper. Just make up a batch of brownies and DON'T put 'em in a pan! Keep the crumbled-up mixture in a container, and mix some in with your ice cream whenever the mood strikes.

Try it. And admit that you like it!

Raw Chocolate-Chip Cookie Dough Fudge

Here's another excellent ice cream topper. Raw Chocolate Chip Cookie Dough Fudge. The name says it all, dontcha think? Mix in fudgy chunks of goodness with your ice cream. Devour immediately.

Pair this topper with raw chocolate ice cream for a flavor extravaganza!

Raw Granola

If you're in a 'nutty' mood, try topping your ice cream with Raw Granola. Sunflower seeds, hemp seeds & pecans are just a few of the ingredients in this super yummy granola.

Always keep a batch of granola on hand for breakfast... and for ice cream!

Raw Caramel Sauce

Oh yeah, now we're talking! A Raw Caramel Sauce to drizzle over your ice cream. Oh, so sweet and simple!

Dates and cashews are the main ingredients in this sauce.

Raw Strawberry Sauce

Fruit lovers, don't despair.  Here's a delightful Raw Strawberry Sauce that will bring a smile to your face! Drizzle this sauce on top of your ice cream and garnish with fresh sliced strawberries. Yum!

Chia seeds are used to thicken this sauce, but you can omit for a more syrup-y consistency.

And you might also try...

You can also top your ice cream with a variety of fresh/dried fruits & berries, as well as your favorite nuts & seeds. The combinations are endless: cherries & raw cacao nibs, pecans & raisins, walnuts & blueberries... you see where I'm going, right?

What are your fave vegan ice cream toppers? Please do share!

If you are a raw food newbie, you might be asking yourself... what ingredients are essential to making great-tasting raw recipes?"  Good question! There are many raw products and ingredients out there in the big 'ol world--so what do you really need?

Now, think about a carrot for a moment. A carrot tastes good, it's crunchy and it tastes like a carrot! But what does it bring to a recipe? It doesn't really do anything but be a carrot (and we're totally fine with that!). The following must-have ingredients have attributes that contribute universally to a wide variety of recipes. They may add texture or sweetness or a unique flavor. Some add creaminess or thickness or body. Do you see where I'm going with this? :)

If you peek into my kitchen cupboard, you will for sure see these 7 raw ingredients...

Coconut oil

Hardens & adds texture

Coconut oil is liquid at room temperature, firm-ish in the fridge, and solid when frozen. This attribute makes it the most versatile and useful raw food must-have. Check out how I use it in this Raw Pumpkin Pie recipe. The filling is liquid-y to start with, but lo! after a stint in the freezer, the pie is ready to slice and eat. Yum!

Raw Cream Cheese Icing, on the other hand, is kept in the fridge. In this recipe, the coconut oil loses its liquid quality and nicely firms up so that the cream cheese is now spreadable. Like real cream cheese!

I also use coconut oil in its liquid form, as in this Raw Egg Nog. Here it adds texture (body) to the nog.

Olive oil

Adds flavor & texture

Here is another oil that I consider a must-have. Olive oil adds flavor and texture (body) to certain recipes. And it is versatile. It stands alone drizzled over a salad. Or it can be added to recipes - like this Simple Raw Garlic Salad Dressing!

Olive oil also ramps up the flavor and crisp-factor in this scrummy Raw Kale Chips recipe.

Sea salt

Adds flavor

"Flavor" pretty much sums up why sea salt is a must-have! Sea salt revs up any recipe, both savory and sweet.

Erm, not much more to say on the subject of salt!

Cashews

Adds creaminess & texture

Cashews are da bomb when it comes to adding creaminess & texture to recipes. When blended, the nuts take on a lovely, creamy texture that is perfect for a variety of recipes. Note that cashews don't add a lot of flavor- they are best used as a 'base' ingredient.

Blend cashews into soups -  check out this Raw Tomato Soup - and sauces for a nice, thick texture. Or use them in desserts and fillings like cookies, cheesecake, and Raw Fudgsicles!

Lemon juice

Adds acidity & flavor

You can't beat lemon juice for adding major zing to your recipes! Its tartness takes a recipe from ordinary to OH YES! Like these Raw Cranberry Lemon Cheesecake Bites. Lemon juice is the surprise ingredient that elevates the taste factor.

You can add lemon juice to recipes like smoothies, sauces and desserts. Our tastebuds can always use a little extra kick, yes?

Chia seeds

Thickens & adds texture

Ah yes, chia seeds. This ingredient definitely makes my must-have list. Chia seeds are tiny hard seeds that absorb up to 10x their weight in water. Hence their super-power ability to thicken anything you add them to! If you haven't tried chia seeds yet, get a move on! Here is a de-lish breakfast recipe for you to start with: Raw Porridge.

I use chia seeds in puddings, sauces and smoothies. A very useful little seed!

Dates

Adds texture & sweetness

Dates are never missing in action in my kitchen. Never! They add both texture and sweetness to raw food recipes. You won't miss white sugar when you use dates, trust me! Dates are 'sticky', which makes them ideal for binding recipes together, like my Raw Brownies. This recipe is a classic example of how dates excel in a recipe.

Besides using dates in many of my desserts, I also blend them into smoothies. Again, the dates add body to the smoothie, as well as sweetness. A total must-have ingredient!

Must-have ingredients... yes?

I hope I've given you some ideas here, though I'm pretty sure you have tried many, if not all, of these ingredients. You can see how important they are. What other must-have raw ingredients do you keep in YOUR kitchen?

I think that many folk out there visualize eating raw as scarfing back carrot sticks and apples by the dozen. Which, of course, happens, but there's so much more to it than that! It isn't all about eating fruits and veggies, au naturel.

There are so many wonderful raw recipes out there to choose from as you well know. However, here are a few more techniques that will add some kick to your raw diet.

The following methods will certainly ramp up your raw repertoire. Some you already know about (but have you tried?) like juicing or dehydrating. Other techniques are a little more obscure (marinating, for one).

Note: This isn't a detailed how-to list, rather it's just to enlighten you on the various ways to spice up your raw diet.

Juicing

I'm pretty sure you've all made smoothies. But how many of you have tried juicing? It's sooo simple (but yes, you do require a juicer). There is nothing more refreshing than a glass of fresh juice made from (preferably organic) fruits and veggies.

A big glass of juice is a great way to kickstart your day. It's also super hydrating and invigorating after your workout. Certain veggies (like beets) are known to detoxify, while fruit juices provide you with a natural energy lift. A great juice to start with is Raw Carrot Juice. All you need are a bunch of carrots!

Check out Juicing with The Rawtarian and watch me whip up a glass of fresh juice!

Dehydrating

Ah yes, this is raw food taken to a new level. I said "new", not "difficult"! You might balk at dehydrating, concerned about the time involved, or "getting it right". Don't be! I've had so many people tell me that once they finally tried their first dehydrator recipe, they never looked back.

What can you make in the dehydrator? Well, you can make a wide variety of crispy crackers and crunchy chips. You can make pizza crust and even onion bread! You can make entrees like meatloaf, veggie burgers and meatballs! Then there are sweet treats like carrot cake, cookies and granola bars! Are you surprised? And of course, there's always good old banana chips and fruit leather!

Learn how to make delectable raw vegan snacks in How to Dehydrate.

Marinating

We all know that steaks can be marinated, but what about veggies? Of course! First, chop up your veggies (any kind of veggie, be creative!). Then toss them in the marinade, voila! you are done! A marinade can be a combination of oil (usually olive), salt, lemon, a sweetener (if desired), plus any of your favorite seasonings.

The length of time you marinate your veggies is flexible. If you're "winging it", there is no set time. Just taste test until the texture and flavor is just right! You can also marinate overnight in the fridge, so you have an awesome snack ready for the next day.

Try these Raw Marinated Mushrooms for starters. The marinade is simple, yet delicious.

Sprouting

Sprouting your own alfalfa seeds is super easy and satisfying. All you need is a glass container or jar, and some cheesecloth. It only takes a few days, and trust me, you'll be thrilled after your first "harvest" of yummy, crunchy sprouts!

Other seeds you can sprout are mung, radish, broccoli or adzuki. If in doubt, just ask at your health food store.

To learn how to sprout your own seeds, check out these posts: How to Make Sprouts in a Jar and How to Sprout Seeds. Also, in podcast format: Sprouting the Easy Way.

Fermenting

Fermented vegetables are becoming increasingly more popular with vegans and non-vegans alike. Touted for their health benefits, fermented foods are especially probiotic-rich, meaning they are super good for your gut. A classic fermented food is sauerkraut. But you can ferment pretty much any vegetable with good results.

I've not tried my hand at fermenting veggies yet, so I leave it up to you to research the process and decide if you'd like to try it. But it is definitely yet another way to add variety & nutrition to your raw food diet.

Up for something new?

I hope some of these ideas have inspired you. It's easy to get into a set routine when it comes to meals, and that's not a bad thing! But sometimes it's good to shake things up. Add a little excitement to your everyday raw regimen!

Who knows, you might discover you're a dehydrating diva, or a sprouter supreme! Only one way to find out... !

What treats do you have planned for mom this Mother's Day? If you want to spoil her (of course you do!) and need some inspiration, well, you've come to the right place! I've hand-picked a selection of recipes that is sure to appeal to your mom on her special day!

There's chocolate for the choccy lovers, and fruit for the err... fruit-y lovers! The only hard part about this is choosing which recipe to make!

In the chocolate-y corner...

Raw Chocolate Cake

If your mom likes chocolate AND cake, then this Raw Chocolate Cake is the dessert for her! Walnuts, pecans, dates raisins, vanilla (and cocoa!) meld together into pure chocolate-y bliss.

This cake keeps well in the fridge so you can make it ahead of time.

Raw Chocolate Mousse

Make this Raw Chocolate Mousse by processing avocado, banana, coconut oil, cacao powder, a sweetener, and sea salt in a food processor until super creamy and smooth. Easy to make and a delight to eat!

This dessert is so good, you'll want to eat it all yourself. But save some for mom!

Raw Chocolate Ice Cream

If your mom is an ice cream kind of person, then surprise her with a scoop of this Raw Chocolate Ice Cream! Who knew frozen bananas and cocoa could transmogrify into this super awesome ice cream!

This makes one large serving, so make sure to double it up for you and mom!

Best Raw Chocolate Cookies

So named because they simply ARE the Best Raw Chocolate Cookies! Seriously, these are my fave chocolate-y, fudgy cookies! If you're in a hurry, just mix up all the ingredients, form into cookies and serve right away!

For extra warm, gooey goodness, dehydrate for a few hours (oh yes!!!!).

In the fruit-y corner...

Raw Banana Cream Pie

You can’t beat this version of the classic. So very smooth and creamy, yet easy to make, this Raw Banana Cream Pie will put a smile on mom's face! Along with whoever else is lucky enough to get a slice!

Everyone wants seconds of this one, so if serving for a large group you may want to double it. Hear me on this!

Raw Orange Chia Seed Pudding

Here is a pudding that tastes like an orange creamsicle... seriously! This Raw Orange Chia Seed Pudding packs a flavor punch and is super easy to make. Your mom will love it!

P.S. It isn't a 'beautiful' pudding (what with the chia seed flecks) but the taste more than makes up for that!

Raw Raspberry Bars

Aren't these Raw Raspberry Bars just so pretty? Coconut and cashews are the primary base ingredient, while raspberries and dates make for a dee-lish filling. These bars both look and taste great!

Your mom will be asking for this recipe after her first bite!

Raw Apple Crumble

For a dessert that's not overly sweet, try this Raw Apple Crumble. Coconut, walnuts and dates are the main ingredients, along with apples! If your mom likes her apple a day, then this is the dessert for her!

You can make the crumble ahead of time and keep in the fridge.

Happy Mother's Day!

So, after reading about and drooling over all these recipes, have you decided which one you will make for mom?

Better yet, if you can't decide, make a chocolate-y dessert AND a fruit-y dessert - that way your mom gets the best of both worlds!

Wondering how to get your children into the raw food diet? Getting your children to eat raw food may not be as exciting for them as it is for you. A lot of kids are reluctant to try new food, especially since children have more tastebuds compared to adults, making certain food taste more intense for them. But eating habits are learned, and introducing tasty raw food recipes for kids that they can make on their own will help improve your children’s overall diet.

Here are some quick and easy to make raw food recipes for kids that you and your children can enjoy making and eating together.

Raw sesame seed bars

One of the best raw food recipes for kids that you can easily teach your children to make is a recipe that doesn’t need any equipment. Well, you'll probably have to help them with the measurements. But all this raw sesame seed bar recipe takes is just mixing in a bowl, pressing down into a dish, and freezing! Your kids will not only enjoy this crunchy and delicious snack, but they will also marvel at their own dexterity in the kitchen.

Raw green smoothies

Green might not be the best color in your children’s food color wheel. But this shouldn’t stop you from encouraging them to eat healthy and tasty raw food recipes for kids. A good way to start introducing to them to the concept that green doesn’t have to mean yucky is to mix greens with their favorite fruits. In my silky green smoothie recipe, mix all of the ingredients using a high-speed blender to get that silky smooth texture that even your kids will love. And it still tastes sweet!

Raw chocolate shake

Who doesn’t like chocolate? Every child (or even child at heart) says yes to a chocolate treat! Adding bananas to your children’s otherwise regular chocolate drink of cocoa powder with some agave nectar and water couldn’t be so much easier. Just blend them together and this raw chocolate shake recipe will be a hit to your kids’ developing tastebuds.

Raw chocolate pudding with hidden avocado

Kids can’t get enough of chocolate, and introducing raw food recipes for kids is probably more effective when disguised as one! Allow your children to get busy in the kitchen blending the raw chocolate avocado pudding ingredients while teaching them the benefits of a raw food diet. That way, they will not only learn new tastes, they'll also learn to appreciate them.

Raw ranch dressing

You’ve probably noticed by now that all of these raw food recipes for kids are about mixing and blending. Guess what? This raw ranch dressing recipe is no different! Get your high-speed blender, throw in all of the ingredients and blend until smooth. Kids can enjoy making this healthy ranch dressing to pair with savory raw pizza or with some raw salad.

Raw recipes for children

Aren’t you itching to try these raw food recipes for kids with your little ones yet? It’s important to start eating healthy at a young age and developing healthy eating habits can be taught by gradually introducing new tastes that are not so far off from what their palates usually enjoy. Infusing your children’s diets with raw food shouldn’t be so hard if they also learn how to have fun making raw food recipes for kids on their own. You’ll soon find your kids asking for more once they understand that healthy food can be delicious and that raw food doesn’t mean yucky food.

On the Rawtarian Facebook page, Shalini S. recently asked a great question:

I would love to hear what a typical raw food day is like for you. How much time do you devote to preparing raw foods?"

This is a great question because preparing foods can seem like an overwhelming mystery when first going raw. Especially when you read recipes that contain those disappointing tidbits like, "Sprout for three days" or "Dehydrate for 24-48 hours."

I've gone through different phases throughout my raw journey over the past 5 years. I am now in Phase 3. All times include clean up.

Phase 1: Basic with a side of Nut Pate (0-6 months raw)

I recommend that everyone start out simply using a blender and a food processor. Don't tackle dehydrating right away, but know that it is there for when you get bored of the simple route.

• Huge green smoothie for breakfast (10 minutes)
• Other smoothie for snacks or desserts (10 minutes)
• Big salads with nuts and a dressing (10 minutes for salad + make a dressing once or twice a week - takes 10 minutes)
• Vegetable plates (lots of cut up veggies, like carrots, mushroom, brocolli etc) with salad dressing and some nuts and olives on the side (10 minutes)
• Lots of fruit as snacks (exciting fruit, like grapes, pineapple, blueberries, cherries, strawberries, etc.) (5 minutes)
• Simple nut pates made in food processor (like raw tuna salad or raw vegetable cream cheese)  (15 minutes to make nut pate - I never really soak the nuts beforehand unless integral to recipe - too busy/lazy) (10 minutes to actually prepare meal around the pate)
• Nice salad dressings and dips to make things interesting (like raw ranch dressing) (15 minutes)
• Basic truffles when I wanted something special (15 minutes, including clean-up)

I didn't have a high-speed blender during this time. I did not have a dehydrator either.

I used a food processor and low-speed blender for most of this stuff. It didn't take too much time, actually. I shopped once a week. I cut up and washed a lot of veggies. I made nut pates every couple of days and had them for dinner. Nut pates always lasted me for a couple of days so I didn't have to make one every day.

I worked full-time during this time. I bought a lot of giant, nice freshly-made salads from the grocery store -- pretty cheap too. I would stop at the grocery store in the morning before work and that would be my lunch followed by some fruit as part of my lunch. When I got home I'd just take the nut pate out of the fridge and prepare something with the nut pate for dinner.

Phase 2: Trying more complicated things (6 months - 2 years)

After I had demonstrated to myself that I could go raw for six months, I invested in a dehydrator and VitaMix blender. I started to spend more time making interesting raw goodies at this time, because I had become bored with cold nut pates after about 6 months.

• Huge green smoothie for breakfast (10 minutes including clean-up)
• Fruit as snack (1 minute)
• Crackers and other dehydrated yummies for lunch (3 hours on weekends + dehydrator time)
• Some sauces and nut pates to adorn the dehydrated items (15 minutes each, usually made on weekend as well)
• Dinner: dehydrated delicacies, like raw meatloaf, raw veggie burgers, I always had crackers on hand with lots of veggies too (Already dehydrated things and made most sauces on weekend - so just 15 minutes to pull together)
• Fancier desserts, like raw cheesecake (made on weekend - 1 hour + setting time)

Phase 2 is a very important phase to go through! You will end up dedicating more time than normal re: making dehydrated items and other items that have to sit and harden or sprout etc., but for me it was very important to be able to have SAD tasting food that really got me excited so I was happy to dedicate more time to food prep because I felt the payoff was worth it.

Dehydrating became my hobby for a bit there, I would love to take a few hours on the weekend to prepare some food and place it in my dehydrator for the following week. It was my hobby and I enjoyed it. I never dehydrated on the weekdays -- I just dehydrated on the weekends when I had time.

I made lots of kale chips! (20 minutes + dehydrator time)

Phase 3: Simplification (2 years +)

• Huge green smoothie for breakfast (10 minutes)
• Fresh fruit as morning snack, perhaps some nuts too (1 minute)
• Lunch - big salad with sprinkling of nuts, sprouted grains, etc. Nice dressing or avocado - Fruit as a dessert after lunch (10 minutes)
• Snack - more fruit - 2 oranges maybe (1)
• Dinner - Lots of vegetables, usually incorporates a nut pate or sauce of some kind - Might be big salad or raw BLT sandwiches or raw egg salad sandwiches on romaine lettuce or kelp noodles and alfredo sauce with simple side salad (sliced spinach with cucumber, very very easy to put together) or mac and cheese (15 minutes to pull meal together - if I need to make raw sauce etc from scratch takes another 15 minutes)
• Dessert - A slice of simple raw dessert, like raw brownies, raw chocolate fudge or a fruit bowl etc.  (15 minutes max)

I am currently in Phase 3 and am very happy with how I'm eating now (which is quite simply compared to how I used to eat in Phase 2). I haven't been dehydrating much at all over the past couple of months because I got burnt out of dehydrating when I was working on Raw Dehydrating 101 because I was literally dehydrating every day for weeks and weeks testing recipes! It was crazy.

Also, now I know that I CAN make delicious chips if I want them bad enough. But usually I am just too lazy to do so :)

Mostly I am getting more and more into greens, but it has taken me a long time to get here. Right now I just have to have a lot of greens everyday - like tons of spinach and green bell pepper and cucumber and stuff like that.

But I feel that the only reason why I am able to be happy to eat simply is that I know that I can make uber junky delicious raw food if I want to spend the time to do so. So I don't feel cut off from those foods. They feel accessible to me if I want to make them which is all the difference. If I felt that I could never eat raw cheesecake or raw chips I think I would cry. But I know that I can make those any time I want so I feel satisfied staying raw. Plus, I certainly don't crave them as much as I used to.

That being said though, it's very important for everyone to transition through all three phases in the right order.

Start simple, don't dehydrate too soon or you'll get overwhelmed. Get some basic skills under your belt. (Phase 1)

Once you get really bored (say, after 6 months) then you can start to try those more complicated recipes, like pizza and raw cheesecake and stuff like that. (Phase 2)

Then if you feel that you don't need those more complex foods you can ease back into a modified basic eating routine. (Phase 3)

Hope helpful!

PS: Did you notice that big green smoothies for breaky every morning stayed the same throughout all three phases? I just love my green smoothies. I can't recommend them enough. Get a good blender (VitaMix/Blendtec) and you will love them too.