Week 2 of Gluten-Free Rawness

So... Week two.
Not as easy as week one.
There was a lot of grace on week one.
In week two, my family realized their usual fare hadn't been tasted in a while.
They noticed there had been no bread for far longer than they were comfortable with.
They didn't like this.
One bit.

On Sunday, I had it with We haven't had a slice of bread in a million yeeeeears!
Just one piece of toast PLEEEEEEASE!
I just want a real meal!
What are you trying to do to us?!
My kids had a hard time with the food changes, too.

So I made them (gluten-free, un-raw) quesadillas and I fixed myself a lonely plate of vegetable slices with tahini and a jar of Black Sesame Jewel for lunch and sat in a corner to be left with my raw decision in peace and solitude.

Wouldn't you know it?  Our two-year-old sat next to me, grabbed a carrot, dipped it into tahini and ate.

And proceeded to eat most of the carrots and all of my tahini.

Yes, I took a picture.  It was momentous.

Then our four-year-old stole the rest of my carrots.  I wouldn't be lying if I said my eyes got a little tearish.  The miracles kept coming.  Our son asked for some of my drink and loved it.  And the crowning moment was when my husband even had a glass and liked it.

This was nothing short of divine intervention.  Jesus loves me, this I know!

Little did they know it just fanned the flame of rawness in my heart for the whole next week...

We tried a lot of Ani's "mylks."  Let me tell you, we loved 90% of them.  And let me also tell you that "we" really does mean the whole family.

Made in Mexico Mylk was amazing.

I love the texture vanilla beans bring to these mylks.

But to my surprise, the most favorite of all so far was the Beautifying Pumpkin Mylk.

The frothy head made it feel like a latte-esque treat, and since we were growing tired of everything tasting like dates, I used grade B maple syrup to sweeten the drink instead.

I dabbled into Ani's "Save the Chick" dishes.  They are incredibly attractive, but since we are a pro-egg family and my kids will take no substitute, we will stick with the real (cooked) kind.  If I ever go to another raw food party, I think I'll bring a dish of this to share:

Spanish Scramble

This week I also learned that most raw dishes are named as an imitation of a traditional dish.  My kids don't buy it.  Especially when it comes to pudding.  If it doesn't taste or feel like the pudding they are familiar with, it isn't pudding.  I respect that.  I learned this after serving the cacao pudding and my kids emotionally informed me that is was  not pudding.  So, the following day I called the Luscious Lemon Pudding Lemony Breakfast.  They bought it.  And even liked it!  Tonight we tried the Carob Pudding (only I used cacao.  Carob has no place here) and called it Chocolate Banana Pudding since it's only made of avocados, bananas, and cacao powder (when I make it), but only half of the brood finished their bowls.  You win some, you lose some.

On a side note, I noticed a shaky, light-headedness right around 4:00 after the all-raw mornings and afternoons.  A craving of anything cooked or meaty comes over me, and if I don't do something about it, once I eat dinner two hours later, my blood sugar does a massive plummet and I have to sit and recover for next to an hour.  It was no good.  So I've begun to set out cheese and tortilla chips for our last snack before dinner and that seems to even things out.

As far as the un-raw but gluten-free dinners go, there was a dish I came up with last week that I wasn't sure how it would be received, but it quickly and surprisingly became a new family favorite.

The recipe, along with more pictures of it will be shared another day.

This mama is happy about bedtime.

The end.