Among the enormous list of diets that have become fashionable, there is one with an aggressive name perhaps — raw food diet — but with noble and healthy purposes. It is a diet that is based on the ingestion fundamentally of raw fruits and vegetables, and this detail is what distinguishes it from the vegetarian diet.
The explanation of why eating food without cooking is not wasting a single one of the nutrients contained in it, many of which are lost at the time of cooking. According to its defenders, this raw ingestion will keep the body clean of toxins and free of diseases.
If the idea is attractive to you, then I guarantee that it is a path that could lead to improving your quality of life, but it is not easy because it implies not only educating your palate to different tastes, but also training your chewing and digestion organs.
Here is a menu proposal for those who decide to try its effectiveness.
Raw fruit and vegetable diet
First day
Breakfast
1 glass of skimmed milk, 1 apple
Mid-morning
1 glass of carrot, celery and beetroot juice.
Lunch
1 abundant salad of lettuce, tomatoes, onion, fennel and celery, dressed with olive oil, lemon juice, salt and pepper; 1 plate of gazpacho (cold tomato, cucumber, onion and chili soup), 1 fruit of your choice, for dessert.
Snack
1 pear.
Dinner
1 abundant salad of bean sprouts and alfalfa, grated carrot and onion, seasoned with Olive Oil, lemon juice, salt and pepper, plus 1 fruit for dessert.
Second day
Breakfast
1 glass of skimmed milk, 1 portion of melon or watermelon.
Mid-morning
1 skimmed yogurt.
Lunch
1 hearty tomato and tofu salad, garnished with chopped basil, olive oil, salt and pepper; 1 apple and carrot juice; 1 fruit for dessert.
Snack
1 portion of grapes.
Dinner
1 abundant salad of onions, orange, tomatoes and almonds, seasoned with olive oil, lemon juice, salt and pepper; 1 fruit of your choice for dessert.
Third day
Breakfast
1 skimmed yogurt and 1 peach.
Mid-morning
1 beet juice, apple and celery.
Lunch
Wheat fritters (wheat sprouts mixed in a blender with mushrooms, then small pieces of tomato, chili and chopped chives are added, seasoned with vegetable broth and balls are formed from this paste), accompanied with tomato puree, garlic, olive oil and a splash of vinegar, and 1 fruit salad for dessert.
Snack
1 apple
Dinner
1 abundant salad of spinach leaves, alfalfa sprouts, tomatoes and walnuts, seasoned with olive oil, apple cider vinegar, salt and pepper.
Fourth day
Breakfast
1 banana and milk smoothie, 2 apricots
Mid-morning
1 low-fat yogurt.
Lunch
Seed pudding (process almonds and sesame seeds, add garlic, parsley and chopped basil, water. Then add diced celery and mushrooms and pour this mixture into a pudding dish, let ferment 24 hours in a warm place), apple juice, peach and carrot and 1 fruit for dessert.
Snack
1 kiwi.
Dinner
1 abundant salad of oranges, julienned white cabbage, raisins and sesame seeds, garnished with olive oil, lemon juice, salt and pepper, plus 1 fruit for dessert.
Fifth day
Breakfast
1 peach and milk smoothie, and 1 apple.
Mid-morning
1 fruit salad.
Lunch
1 bowl of carrot cream soup (blend carrots and add ice cubes to form a thick juice; grind walnuts and almonds and mix with plain low-fat yogurt, one egg yolk, olive oil, garlic and chopped parsley, salt and pepper; add carrot juice and stir well), 1 salad of lettuce, tomatoes, onions, celery and apple, garnished with olive oil, lemon juice, salt and pepper, 1 fruit of your choice for dessert.
Snack
1 skimmed yogurt.
For dinner
1 salad of red cabbage, grated carrot and apple, bean sprouts and alfalfa, dressed with olive oil, lemon and orange juice, salt and pepper; 1 fruit for dessert.