In lieu of having to rock a bikini all summer AND since I’ve got plenty of time on my hands now that I’ve quit my job, I’ve finally decided to dedicate the next week or two to going fully raw. I’ve wanted to do this for a long time, but there was always an excuse to enjoy cooked food (and alcohol). Birthday celebrations, a date night out or drinks with co-workers hindered my ability to stick to a fully uncooked diet in the past.
But now? Now I’m prepping meals for more raw foodists and I feel as though I’ve finally got the willpower to stick to it. It’s going to be hard (probably the lack of beer will be the hardest), but I know my body is REALLY going to thank me. I’m excited to see the difference it makes both physically and mentally. And I’ve got my fingers crossed that this shit weather in Boston turns around soon because I think raw food is a lot more appetizing when it’s not freezing out.
So for now, I hope all you vegans are ready to get a glimpse at more raw recipes! This yummy and refreshing salad is raw, although the dressing is not. To make this raw you can easily just sub some lime juice and rice vinegar from the sweet chili sauce.
1 large cucumber, spiralized
1 ripe mango, cubed
1 cup fresh cilantro
1/3 cup sesame seeds
1/4 cup sweet chili sauce (not organic, but I got mine at Trader Joe’s for $1!)
3 tbsp lime juice
1 tsp brown rice vinegar
1/2 tsp sea salt
- Whisk together chili sauce, lime juice, vinegar and sea salt
- Toss together cucumber, mango, cilantro and sesame seeds and top with dressing. Serve immediately
