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Day 2 went really well, it was the last day of vacation so I still had the luxury of preparing everything in the kitchen with the Vitamix. I won’t be so lucky when I return to work, so I’ll need to be sure to be well equipped with raw goodness to get me through the day. The highlight of day 2, was my take on a Tuna Salad, which I’m calling a “Sea Salad” since there is obviously no meat and hints of delicious sea flavor.

Breakfast: 1 pear, 1/2 apple chopped. Topped with agave, lemon and walnuts

Snack: a few sips of Adam’s delicious green juice…which has me really wanting to jump back into juicing asap.


Lunch: Sea Salad – a la “Mock Tuna Salad, Almost Tuna Salad, Save the Tuna Salad” – whatever you wish

I knew that from enough reading, I would be making a nut pate as the base, this should come out pretty similar in texture to a can of tuna. Here is what I did with ingredients I had on hand:


Sea Salad Ingredients 1 – 2 servings

  • 1 c. soaked seeds – I had 1/2 c sunflower and 1/2 c pumpkin on hand, so I used a combo and it still came out fine. Make sure to soak your nuts/seeds, it not only makes it creamy and easier to use in recipes but it neutralizes the enzyme inhibitors found on nuts/seeds and makes it easier for digestion. To learn more on why you should soak – go here. (I simply put my seeds in a mason jar, cover well with water and let sit on counter. If I am pressed for time 1 – 2 hours is good enough.)
  • dash of olive oil
  • 1/4 bunch of cilantro chopped – I didn’t have parsley, but you could substitute parsley for cilantro. I prefer cilantro so I went with that.
  • 1 – 2  stalks celery chopped
  • 2 scallions chopped
  • sprinkle of dulse (dry seaweed, found in most natural food stores) – Click here to see the kind I use, I got it from Whole Foods
  • salt & pepper to taste

Sea Salad Prep

  • Combine all of the copped greens into a bowl
  • Add your seeds to a food processor or high speed blender with a dash of olive oil. Blend until you have a nice pate.
  • Top your greens with the nut pate
  • Sprinkle the dulse – this gives the subtle but oh so nice sea flavor

Faux Mayo Ingredients – 2 – 3 servings

  • 1/4 c soaked cashews
  • dash of apple cider vinegar
  • juice from 1/4 lemon
  • dash of tamari
  • 1 date or agave to substitute
  • 1/4 c water

Prep – blend all well until creamy. Salt & Pepper to taste. Now top the Salad with Mayo and stir. I added chopped tomatoes and Flax Zucchini crackers that I made from the dehydrator. It was my first batch, recipe and learnings to come!     Dinner: Here is where I become ‘flexible’. I had a movie and dinner date scheduled with my aunt, so I had a pickle and few handfuls of popcorn at the theater. Then after, we went to Cheescake Factory where I ordered a small Greek Salad and cup of lentil soup. Not all raw, but still healthy. Snack: When I came home, Adam and the kids had cooked some delicious corn on the cob, so I had some of that too. All in all, I stuck to MOSTLY raw! Really loved the ‘tuna’ salad creation, definitely a new favorite. facebook-1-2reddit-1-3