I am currently spending time in the southern hemisphere and going through winter, which is the perfect time to take advantage of citrus.
Head to your local grocery store during winter and you will find an abundance of mandarins, grapefruits, clementines, and oranges.
I’d switch between eating different kinds of citrus during this time of the year, eating them in the earlier part of the day preferably.
I had 6 oranges (270 Calories). I juice them, but I removed the filter from the juicer so I eat the pulp of the oranges as well.
I also ate 2 pomegranates a bit later on – as I managed to catch the last of the season. High in antioxidants, they are delicious when eaten raw and unprocessed.
Today’s lunch was raw vegan collard wraps filled with vegetables and a touch of avocado.
Looks good, doesn’t it?
You can find more lunch ideas in my book: Amazing Raw: Recipes for Life.
My dinner yesterday was early, around 7:00 PM; I had raw vegan zucchini marinara pasta, which is a dish I prepare often. It doesn’t require a dehydrator and it’s delicious.
Even though we are going through winter, I still like eating raw vegan ice cream.
When you get used to eating fresh ice cream made of whole fruit, you’ll never want to touch commercial ice cream ever again.
I remember a friend of mine saying to me after trying my ice creams: it doesn’t make you thirsty afterwards, as compared to commercial ice cream. Of course it doesn’t; I replied. That’s because it’s made of fresh fruit and not manufactured dairy products and powders.
I made the ice cream this time using well ripened bananas, homemade vanilla extract, and some broken walnuts. Yum. It’s one of the magics of this cuisine. Heaven sent. My mother loves them too..
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