Raw till 4 is a great concept. I’ve done the raw vegan thing as well as just straight vegan, and felt great on both. Combining the two in a way to optimize digestion and get more calories is even better.
Raw till 4 is pretty straight forward:
Eat raw, mainly fruit, from the time you wake up until 4pm.
After 4pm, eat high carb & low fat cooked food but NO fruit or sugars.
The reason this works so well is because fruit digests quickly and cooked food digests slowly. You’ll be full at night time and (hopefully!) not craving any sweets.
The only part of this that is sometimes difficult for me is lunch time. I love having fruit for breakfast and smoothies throughout the day but for some reason I’m always craving some potatoes or pasta around noon. I bought a bunch of cucumbers and kelp noodles to eat for lunch with some lime & tahini to satisfy that craving. Obviously tahini isn’t really low fat and kelp noodles aren’t a fruit but it’s ok to budge the line a little. Still raw!
30 days seems like a lot but I’ve done a completely raw vegan diet for weeks here and there so I feel confident that I can keep at it. I’ve been way too indulgent lately! Chocolate around the clock and almond butter straight out of the jar. Not that there’s anything wrong with indulgence, but I felt the need for a little detoxing.
I made raw strawberry coconut macaroons (pictured above in the right) which are so simple and one of my favorite snacks.
1 3/4 c dried unsweetened coconut flakes
1/2 c expeller pressed coconut oil
1 1.2oz bag of freeze dried strawberries (or raspberries if you prefer)
2-3 T liquid sweetener, maple syrup, agave, honey or date syrup
1/4 t vanilla bean seeds or extract
Blend all ingredients in a food processor until it becomes a uniform, mealy dough, a minute or so.
Squeeze mix in your hands into walnut sized balls.
Place in the fridge to harden for 20 minutes.
Makes about 16 macaroons.