For many (biological and health) reasons, David and I have switched to a mostly raw food diet. For over three weeks, we have eaten plentiful amounts of dried fruit (dates, figs, apricots, currents), nuts (almond milk, cashews, sunflower seeds, pine nuts), vegetables (many different types of lettuce, fennel, cauliflower, avocados, green beans, mung beans, snap peas, alfalfa sprouts, cucumber, spinach), cheeses (blue, cheddar, etc.), soaked and sprouted grains (oats, quinoa, buckwheat, chickpeas), and fruits (apples, pears, oranges, grapefruit, pineapple, kiwi, bananas, strawberries, blueberries, raspberries, blackberries). We’ve (un)cooked all sorts of interesting recipes from a variety of raw food cookbooks and made fabulous smoothies. In this time period, we’ve also discovered that I am sensitive to barley and gluten (goodbye raw cereal and bread until we make some from scratch!); we’ve now eliminated both from my diet and the constant fatigue has disappeared. Thanks to the raw foods and regular yoga practice, our energy has doubled (at least) and we are feeling great.
Read more about raw foods: Raw Food/Real World: 100 Recipes to Get the Glow, Raw: The Uncook Book, Rawsome!: Maximizing Health, Energy, and Culinary Delight With the Raw Foods Diet