Day two was quite interesting as I remember this stage the first time we did this experiment. And of course we abandoned it after 2.5 weeks for no good reason. Actually, it may have been a craving for chicken. (I must say after we had chicken, we immediately regretted it).
But Day 2 started with the usual breakfast, cereal and fruit. We are also avoiding drinking anything for 30 minutes before we eat and for 2 hours after we eat.
Lunch was left overs from our Raw Food Cookout that we had on Day 1.
Dinner was Zucchini Pasta. It was the first time I tried this recipe from www.rawmazing.com. But I tweaked it a bit because the Rawmazing recipe had a small portion of the process was cooked. I wanted to avoid cooking any part of it so I tweaked it a bit.
Cucumber Noodles with a Dijon Tarragon Vegan Cream Sauce
Tarragon Dijon Vegan Cream Sauce (raw)
1 cup cashews, soaked in water until soft, drained and rinsed
1 cup water
3 tablespoons dijon mustard
1 tablespoon red miso – I made my own. See recipe below
1 tablespoons lemon juice
1/2 teaspoon lemon zest
1 teaspoon balsamic vinegar
3 tablespoons chopped fresh tarragon
Himalayan salt and pepper
Place all ingredients except tarragon in high-speed blender. Blend until smooth.
Pulse in the tarragon and salt and pepper. You do not want to blend it in, just incorporate it.
3 – 4 cucumbers
Scrub the cucumbers and spiralize. You will want 6 cups of noodles.
Tomatoes and Mushrooms (raw)
2 cups cherry tomatoes
2 tablespoon chopped ripe mango
1 tablespoons olive oil
1 tablespoon fresh cilantro
2 teaspoons oregano
2 cloves garlic chopped fine
2 teaspoons of balsamic vinegar
Himalayan salt and fresh ground pepper
Place the tomatoes with the 2 tablespoon oil and other ingredients and a pinch of salt and pepper in bowl.
Using a fork (I used a potato masher) crush the tomatoes and mix with other ingredients until clumpy but thoroughly mixed.
Toss the cucumber noodles with the sauce.
Place serving on plate and top with tomato mixture.