Unlike my colleagues, I did have a last supper, and a fine one at that (thank you, Dish).
But I also started moving onto raw foods last week, making a (mostly successful) effort to keep raw for breakfast and lunch.
Those meals aren't complicated: Fruit smoothie for breakfast, guacamole and salad for lunch. Easy. And I don't mind repetition, either, so I could happily survive on the same fare for the whole 30 days. Dinner is going to be trickier, though, and will necessitate a trip to the grocery store after work for the makings of avocado gazpacho or nut pate.
Speaking of which, my grocery bill last week dwarfed Joann's: I spent nearly four times what I normally do. Some of that was staple food – almond butter, raw cashews, a probiotic digestive supplement – but organic fruits and vegetables ain't cheap.
My shopping haul included (all produce is organic unless otherwise noted):
- Four avocados
- Two bunches of bananas
- Two pounds of conventional strawberries
- A half-pound of conventional blueberries
- Sea salt
- Almond butter
- Almond milk
- Two conventional jalepeno peppers
- Two tomatoes
- One green pepper
- Flax seeds
- Three oranges
- Two-thirds of a pound of kale
- Four pounds of celery
I confess, my kitchen is not terribly well equipped for raw foods. Although I have a blender, many of the raw recipes I've looked at so far call for a food processor and/or a dehydrator. I'm not keen on laying out the cash for either, which is going to call for creativity on my part when it comes to making dinner.