Good attitude, Good Plan. The most over looked thing in raw/vegetarian diet are healthy fats (essential fattty acids) cuase it just about impossible to get them in without supplementing. A good start is 2 tbsp of Hemp oil daily. There are other oils too like virgin olive, flax, coconut etc. I make Hemp the main one cause it contains the perfect balance of Omega 6 and 3 that the body uses. Just make sure they are "cold pressed".
The best single best investment you can make is to buy a juicer and juice daily.The body has to turn everything into juice in order to extractthe nutrients from the veggies. When you juice you are doing like 80% of the work of digestion, so you're body can readily absorb all the nutrition and live enzymes. Having 16 oz of juice is the nutritional equivalent of eating like 20 lbs of veggies.
Below are my fave raw soup recipes and link to a great raw recipe site:
2 large cucumbers (peeled)
1 ripe avocado
1 tbsp. lemon/lime juice
1 tsp. fresh dill
Put in a blender or food processor and blend until smooth. I Iike to scrape the seed outcause I don't like the texcture. some folks don't mind.
I also added a pinch of Celtic Sea Salt a dash of virgin Olive oil
and garnished with chopped t'maters and cilanro. I favor limes
3 cups fresh made carrot juice
1 ripe avocado
1/4 tsp powdered fennel or more
some chopped cilantro or parsley
I loooove this soup!!
The following recipe is outa dis woild. My local Whole Foods Market had this available last summer fresh made and I just couldn't get enough.
4 cups chopped pineapple
4 cups peeled, chopped cucumber
3 tablespoons minced jalapeño
3 tablespoons thinly sliced scallions, mostly white part
1 tablespoon lime juice
1 cup fresh pineapple juice
1 to 2 teaspoons sea salt
1⁄2 cup loosely packed cilantro leaves
3 tablespoons avocado oil or extra-virgin olive oil
1⁄2 cup finely chopped raw macadamia nuts
In a blender, process 3 cups each of pineapple and cucumber, 2 tablespoons jalapeño, 2 tablespoons scallion, lime juice, pineapple juice, and salt at high speed until smooth. Taste and correct seasoning (because the sweetness of pineapples varies), and add jalapeño and salt to taste.
Add the remaining pineapple and cucumber, the cilantro, and 1 1⁄2 tablespoons of avocado oil. Pulse the blender quickly a few times—the gazpacho should remain chunky. (Depending on the size of the blender jar, this may have to be done in two batches.) Stir in the macadamia nuts. Divide the gazpacho among serving bowls, drizzle with remaining avocado oil, and sprinkle with remaining jalapeño and scallions.