So it was Sunday yesterday and it was time to cook and uncook .
The menu ended up with all sorts of wonderful vegetables steamed, some nut burgers (taken from “The Thrive Diet” book – Brenden Brazier) and a few other additions. Nutritious Red Quinoa, some cilantro/sunflower seed /guacamole, & cilantro pesto.
I will start making some dressings for my clients next week. Maybe it will help the salad not seem so boring. My first dressing is an Orange Pepita Dressing also taken from the “Thrive Diet” Book. More on that later this week.
MENTAL NOTE: One of my clients had a really good idea in regards to Ball Jars for the food and a cloth bag for the salad. I will look into it. Great Feedback on that note. I don’t know why I hadn’t ever thought of it. The fabric salad bag and they can have it all at once. No more little baggies.
So the first nut meat “burgers” I made were:
These were pretty interesting. For these I used coconut oil. Each “burger” recipe allowed me to use one of the options there is to use. There was even a recipe that used both coconut oil and flax/hemp or olive oil. That was the Almond Flax which is pictured below.
The dark color comes from the Basalmic Vinegar used in the mix. These seemed pretty sticky and held their shape much better than the walnut hemp recipe. I am wondering if that is because of the oil content in walnuts, only to add more oil with the coconut oil. I will try it another way next time.
The last of the nut meat balls were:
These were all pretty interesting to make. The almond/flax and the Pecan/Sunflower seemed to hold together the best. I used Hemp oil in the Pecan/Sunflower and the almond flax. They were actually quite fragrant.
I steamed beets, cauliflower, red bell and yellow bell peppers, spinach, yellow squash, carrots and broccoli. The beets were so beautiful I just had to take a picture of them. I placed the beets over the cauliflower when I was steaming them and the cauliflower turned a wonderful bright fushia!
I will update some more pictures for you tomorrow. I will have cilantro pesto for dinner this evening. I also have zucchini with garlic, rice vinegar and cilantro marinating. I think I will make some more falaffel, but I have sunflowers soaking and I will try the “Raw Re-Fried Bean” version of a recipe. May be I will take that for lunch tomorrow. We had salad, red quinoa, avocado and Goddess Dressing for lunch today. Nice and Healthy. I feel good.
We brought lunch to the shop today. My mind is in such a different place when we are eating raw. I also know that the energy level is different during preparation. I felt so positive in working with the raw food yesterday. I made some wonderful red quinoa as well. I think the red tasted better than the usual kind you would see in the store.
I will also try my hand at some Raw Truffles this week.