I'll be honest, I caved after the 6 week mark. All those beautifully ripe bananas where calling my name! So essentially I didn't finish the program but I'm cool with that.
It was ok at the beginning, I felt really confident, and I had so much fun experimenting without fruit but it started to suck big time after week 5 for me. Here's why:
I was eating a lot of cooked foods, especially for breakfast and it didn't really sit well with me. Don't get me wrong, I don't think it's bad to eat cooked foods, but for breakfast? Yummy, yes, but for me, long term, no.
Second thing: I was eating a lot of nuts to make up for the calories I was missing from fruit.
Now I love nuts as much as the next person, but eating too many just makes me feel heavy and blocked up. Not nice and not for me.
Thirdly, I dearly missed fruit.
So, after thinking about the journey and reflecting back on how I was feeling throughout the challenge, I decided that I had given a pretty good go of it, so didn't feel terrible when I chose to stop after the 6th week.
Here are my thoughts on the program: If you have no idea about nutrition, it's a good place to start.
If you are a vegan, there are some good options but the menu is heavy on eggs, dairy and fats.
If you are a low fat raw vegan, sorry but the menu doesn't really cater for you, apart from some juices, and smoothies.
Would I do it again, probably not. Purely on the grounds that I already don't eat refined sugars, only fruit, and I don't see an issue with this.
Like I said, the program is great for non-vegans and I've even spoken to a few people at work who have noticed since giving up sugar, that their rheumatic pain has diminished.
And, the most important lesson for me is this: there are a million food philosophies out there, just like there is a million different individuals, therefore, research, try and stick with the one that makes you feel best.
Well, what makes me feel best is eating raw fruits and vegetables and I'm sticking with that! As much as I can anyways, can't say I've given up cooked foods forever, just that when i do eat them I'll make sure that they are high carb and low fat.
Ok, enough of that.
Now that I'm back on fruit heaven, I've been making lots of, you guessed it, fruity yummies!
I'm going to share my faves so far, hope you like them too.
Fresh Fig Tart with Banana Carob Cream
Makes 1x 12 cm tart
4 medjool dates
4 sundried figs
1 large fresh fig
2 frozen bananas
2 TBS carob powder
1 tsp vanilla extract
Line the tart case with some baking paper and set aside.
Pulse all ingredients in the food processor until it's the consistency of a chunky paste.
Place onto lined tart case and flatten out with fingers, including around the sides. You may need to wet your hands, it can be quite sticky.
Place all ingredients, except the fig in the food processor and process until it resembles soft serve ice cream.
Use this mixture to fill your prepared tart, level with the back of a spoon.
Cut your fig and place on top.
Serve immediately or place in the freezer without the fig and have it another day.
Did you know that the easiest thing in the world to make is ice cream. You just need some frozen bananas, which you chop up and put in your food processor or blender. Depending on quantity I use the food processor for 2 or less bananas and the vitamix for more, but you can use whatever works for you.
All you have to do is process/blend until it becomes thick and creamy, and gives the consistency of soft serve ice cream.
Next step is to eat it with glee OR add your desired flavourings.
If I'm not having a green smoothie, I'm having ice cream for breakfast. That's just how I roll.
Vanilla and Mulberry Ice Cream with Fresh Fruit
4 frozen bananas
1 tsp of vanilla exact
1 handful of mulberries
1 kiwi fruit, chopped
1 cup of papaya, chopped
Place the frozen bananas in machine of choice and process/blend until the bananas reach soft serve consistency. Add the vanilla extract and process some more.
Take out half, that's your vanilla layer.
Add the mulberries to the left overs and process until they break up a bit but not completely.
Layer your fruit with the ice creams and your done.
Didn't I tell you!
Dark Cherry, Carob and Coconut Ice Cream
2 frozen bananas
2 TBS carob powder
2 TBS coconut flakes
small handful of pitted dark cherries (I used frozen) + 5 for decorating.
Place all ingredients in the food processor (except decorating cherries) and whizz away until magic happens and it turns to ice cream
Serve on top of some of the decorating cherries and with a cherry on top and some coconut and carob.
|Spicy Cauliflower rice with pineapple, corn, tomatoes, capsicum, olives and guacamole.|
|Made with sprouts, mango, capsicum, red cabbage, baby spinach and served with a side of papaya|
|Baby spinach with peaches, figs, strawberries and spanish onion|
|Cos lettuce with mango, blueberries, kiwi fruit and lemon juice and an orange & raspberry crush|
|Spiced pear & apple crumble with vanilla ice cream and caramel sauce|
|Berry banana smoothie with fresh fruit, homemade raspberry & lime chia jam and mint|
|Banana matcha smoothie|
|Raspberry & Pear chia jam folded through coconut chia pudding|
|This is typical of my work meals. If I work in the a.m I take a breakfast smoothie and salad for lunch|
|Zucchini fettucine two ways: sundried tomato sauce on the bottom, avocado & basil on the top|
Hey, we all need fats, just not in the amounts that you normally find in foods.
I should also tell you, I haven't been adding salt to my food still. Funny, for such a salt lover, you do get used to it. It's all a matter of changing your taste buds by feeding your body the good stuff. Eventually, that's all it will crave.
If you want any recipes for the above dishes, let me know, but if you do a search, you'll find I've done similar recipes before.
Sending lots of good vibes your way!
Peas, love and mungbeans