Guest Post: Day 9 Raw Food Challenge + Stuffed Bell Peppers Recipe
“Today I took a mini road trip to visit my gramma who has flown here from NJ. She is staying with my aunt and uncle.
It was an EPIC milestone for me today because it is the first time, in nearly 3 years, that I have driven alone for more than 45 miles. My husband, other family members or friends have been carting me around, since my body can’t handle the stress of driving long stretches and my hands/fingers are unable to curl around the steering wheel and clutch it for much longer than an hour without splitting skin or getting crazy itchy.
I was able to slide my hands in our Hyundai steering wheel and keep my fingers straight while using my wrists and the weight of my arms to steer. Of course I could clutch the steering wheel for short periods when needed. But for the long stretches I steered with my wrists. LOL! I am not sure you can even picture that.
Anyway, I made it safe to auntie and uncle’s place. Now I’m typing this with 1 finger on my Smartphone as I ice my arms down from a mini itch meltdown now that my body is able to relax from the drive.
DAY 9 OF 30 DAY RAW FOOD CHALLENGE
I drank a quart of water as I hurried around the house packing. Then I ate 3 Frozen Lime Cashew Cream bars in between household chores.
Since I would be gone a few days and my omnivorous husband wasn’t going to consume all the vegetation in our home, I had to concoct something that would use up a lot of fruit and veggies.
I took the rest of yesterday’s Mango Cilantro Dressing (like I told you all I was gonna wind up doing) and threw it in the Vitamix (about 1 pint). I added 1 Cup Frozen Mango, 2 Cups Mixed Baby Greens, 1 peeled Navel Orange and 2 TBSP Superfood powder and blended it all together. That made a 32 oz Green Smoothie I took on the road.
Finally I got this bright idea and threw together Stuffed Bell Peppers.
First I made 1 cup each of the Basil Cheese and the Tomato Sauce from the Rawsagna recipe.
Next I diced 4 celery sticks, 1/2 a head of butter lettuce, 1/2 english cucumber and mixed that all together with 1/3 cup of the Yellow Squash Rice (leftover from Taco night).
Later, I removed the stems and seeds from three bell peppers. I cut 1/2 inch hunk off of the top of the peppers, diced it and threw it in the “stuffing” above.
Once that was all done, I used the “stuffing” to fill the peppers. (You can probably fill 6 Bell Peppers with the stuffing. I only had 3.) I took mine on the road but you should eat yours right away! They were good.
Find Heather on Facebook, Instagram, Pinterest and Twitter @hpesthetics. For more information on TSA/RSS, check out www.itsan.org, the International Topical Steroid Addiction Network. You can also read about Heather Petersen’s experience at: www.eczemancipated.com
Hi, I’m Christine, thanks for stopping by! As a fibromyalgia thriver (symptom-free for over 10 years now thanks to diet and lifestyle changes), it is my passion to share the healing power of food.
As an RN and Holistic Nutrition Practitioner, it is my desire to empower you to take charge of your life.
Let’s journey together to glowing health. Learn More
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