Day 29 of 30 – 1 to go!

It only seems like a week ago since I first began this journey.  I did what I said I was going to do.  Although remaining RAW is a goal, it is met with lots of preparation.  I live a pretty fast paced life.  My store keeps me late into the night at times, and my food business keeps me in the kitchen even later.  I am however commited to this lifestyle and extremly excited about the possiblities to come.

The point of this journery is to walk as I talk.  Before I began my RAW FOR 30 DAYS journey I was really cloudy in thought regarding various issues in my life.  I feel a bit more mature and calm.  I feel clear and sure of my surroundings.

In the last few weeks wonderful people have been bringing me lots of avocados and oranges from their yard!  None of them knew about my RAW for 30 days commitment.  The universe just gave me a pat on the back and let me know I am flowing and moving in a fluid like fashion with my surroundings.  This always makes me happy.

I have really learned about nutrition on a deeper level.  What I have been eating has changed my sense of being and disposition.  I was also having some major sweet tooth attacks a week ago.  Those seem to have subsided.  I am pretty okay with fruit and water and then a nice salad with an entree later.  I suppose I need to up the nutrition a bit and reintroduce smoothies to my diet.  Maybe it will be a little different since I won’t be on such a strict diet regarding what fruits I can and cannot have.  I also am looking to intake a nice peanut butter chocolate RAW shake.  So no doubt I will enter the test kitchen with this experiment.

Next week I will begin an organ cleansing system.  I will remain on a mostly raw diet.  Maybe 100% RAW.  I don’t know.  I will just continue to move with the flow and remember that my body is my temple.

On to the food….last night I prepared some guacamole and had some flax chips.  I haven’t really felt like eating.  I just feel content with water and fruit for now and maybe a salad later on.  I’ve stopped lamenting and trying to figure what will I prepare next.  I am still looking up recipes to make and will continue making cooked food for clients.  Most of my clients are in the transitional stage.  I will cover all of these recipes and adventures again.  I took a month off of cooking in the end.  It just made more sense to me.  I just wanted to focus on me.

So here I am at the end of the my RAW for 30 days and I have to say I feel GREAT!

Namaste!

Day 28 of 30 – 2 to go!

I am happily at the 28 day mark.  This entire experience has been up and down.  The up side is the postive feelings I have and the way my body feels.  The down side was the illness early on.  I am quite pleased with all of the experiences.  For the most part I was able to stay calm no matter what was going on.  Unfortunatly I allowed someone else’s baggage to upset my disposition.  That was only for a moment however.  I know now that I need to continue concentrating on my vibration.  My life work.  It isn’t always easy.

Problem solving skills are appreciated when you are able to be calm.  Things only become difficult when it isn’t fluid.  That’s okay.  I will remain fluid and natural.  I will make the commitment to love in moment.  Listen to my heart, and follow my dreams!

Last night I finally had the RAW mashed potatoes.  I scoured the internet for different recipes relating to this dish.  I tried to figure out what the mistakes were and what was helping the dish.  However, none of my research worked :/

I followed the recipe and information I found on this link.

Here is the picture of my potatoes before I added to the meal…

I made a simple gravy with a handful of pinenuts, marinated mushrooms, and some Nama Shoyu sauce.

Here is the plate as it was served…

I made a little pecan sausage and mixed it with the rest of the tomato pizza sauce I had left over from the evening before.  I also served it with a salad and avocado!

Overall the meal was good.  I didn’t like the Mashed Potaotes.  AT ALL! :/  Maybe the key is a Vita Mix???  I will continue to perfect this recipe.  I will also try it with Jicama instead of Cauliflower.  Maybe I should have done what the recipe says and put marinated mushrooms on top?  Whatever the case most of the meal was okay.  I will continue with my culinary adventure into the world of RAW foods!

Update: No pains in my knees, elbows, and back.  I have no more rash on my neck.  My feet don’t hurt at all.  I can enter yoga poses much easier!

I will have another Yoga Mala end the cleanse.  I feel good. I feel healthy!

Namaste!

Day 27 of 30 – 3 to go!

The meaning of the word RAW is defined as:

adj. – uncooked as an article of food; not having undergone processes of preparing, dressing, finishing, refining, or manufacture

I felt it was important to see the word defined.  See what the true meaning is.  I definitly did not cook any food.  I did however prepare, process and refine some of the foods from their natural state.  I don’t think that I have failed.  I do know that a higher level of nutrition would be foods that aren’t put in the Dehydrator at all.  Just literal RAW FOOD.  I suppose that will be my next step.  Baby steps before the BIG STEP!

Last night I enjoyed another RAW pizza!  I had the crust in the Dehydrator earlier that day.  This way it would e ready for me when I got home.

Here is the Pizza Crust…

A closer view of what it was made of…

The crust was made with golden flax seeds, sunflower seeds, tomato paste, zucchini and onion powder, parsley, paprika and garlic.

Since the crust was a bit brittle and I am still perfecting the recipe, I will post the recipe later.

I made another tomato sauce and a cashew cheese.

Here is the slice with red sauce.  I added what was left of the pecan meat as well as some marinated mushrooms I had.

Pizza Tomato Sauce

2 Roma Tomatoes

1/2 Cup Sun Dried Tomatoes

3 Cloves of Garlic

1 tsp cayenne

2 tsp chili flakes

5 Basil Leaves

Preparation: Place all ingredients in the food processor and process until perfect consistency to spread on crust.

Here is the slice with the cashew cheese…

Cashew Cheese

1 cup soaked cashews

6 Basil leaves

2 Cloves Garlic

3 T Fresh Thyme

Preparation: Place cashews in the food process and process until ALMOST smooth.  Add all the other ingredients and process again.

After eating this way for the last month, I am really excited to see what will happen if I continue for another month.  I know now that RAW FOOD will be in my life from this point forward at a higher percentage than before.  The before and after results I will discuss in my last posting relating to the Parasite Cleanse.

Thank you for sharing this adventure with me.  More Raw food to come!

Namaste!

uncooked, as articles of food: a raw carrot.

2.	not having undergone processes of preparing, dressing, finishing, refining, or manufacture: raw cotton.

3.	unnaturally or painfully exposed, as flesh, by removal of the skin or natural integument.

4.	painfully open, as a sore or wound.

5.	crude in quality or character; not tempered or refined by art or taste: raw humor.

6.	ignorant, inexperienced, or untrained: a raw recruit.

7.	brutally or grossly frank: a raw portrayal of human passions.

8.	brutally harsh or unfair: a raw deal; receiving raw treatment from his friends.

9.	disagreeably damp and chilly, as the weather or air: a raw, foggy day at the beach.

10.	not diluted, as alcoholic spirits: raw whiskey.

11.	unprocessed or unevaluated: raw data.

Day 26 of 30 – 4 to go!

When I woke up I was really excited because my Raw Eggplant Bacon was ready.  I carefully peeled it off the non stick  dehydrator sheet.

Here is a side view…

There is some garlic on the top of it which I would have to say was DIVINE!  There were also a few mushrooms I put on top of some of the bacon slices to see if they would add flavor!

Here is a picture of the plate of  “Raw Eggplant Bacon”…

The recipe I followed for this bacon was as follows:

RAW Eggplant Bacon

1/4 cup Nama Shoyu

1/4 cup Raw Agave

2 cloves garlic, minced

1/4 cup olive oil

2 tsp onion powder

1 tsp garlic powder

1 small cremini mushroom, sliced

Preparation: Put all ingreditents in a glass dish.   Place slices of eggplant in marinade for 1 hour or more.  Place in Dehydrator @ 115 degrees for 3 hours.  Check them and flip them.  Continue to Dehydrate for 3 more hours or until crisp!

NOTE: I used the Cai Bao to slice the bacon very thin.

I then made the following…

Pecan Sausage

Posted by Raw Priestess on RFT

1 ½ cups pecans (un-soaked)
½ cup white onion (minced)
½ cup sweet apples (peeled, cored & seeded)
¼ cup olive oil
1 teaspoon fennel seeds (ground)
1 tablespoon sea salt
1 ½ teaspoons black pepper
2 tablespoons sage (rubbed)
2 teaspoons thyme (minced)

Blend in food processor until well blended.

Preparation: Place sausage on teflex sheet by pinching dabs and dropping them onto the sheet, you want this to resemble crumbled sausage when done. Dehydrate until firm enough to pick up, approximately 1 hour.

PLEASE NOTE: I used 10 fresh sage leaves and I also traded anise for fennel.  I couldn’t find any fennel at all in my cupboard, so I did the next best I could.

This was especially good.  I would like to make a RAW version of a BLT.  I am determined to make the Essene Bread recipe from Juliano’s RAW Uncook Book.  After I do so I will make the BLT and maybe even a RAW Club with Raw Eggplant Bacon.

Since I used my handy new tool “Cai Bao”, I would slice and turn, slice and turn.  When I saw seeds, I stopped.   The eggplant was pretty large so I had a rather large “core” left to the eggplant.  I then sliced the core with a knife and marinated it in the following:

Eggplant Marinade

1/2 cup Olive Oil

1/4 cup Agave

1/4 cup Nama Shoyu

4 T Apple Cider Vinegar

2 Cloves of Garlic

2 T fresh oregano, chopped

Preparation: Mix all of the ingredients in a bowl.  Place the Eggplant in the marinade for 6 hours or more.  I left the eggplant in the marinade for 12 hours.  I then placed the slices on a non stick dehydrator sheet and dehydrated then @ 110 for 4 hours.  I wanted them warm and juicy!

While the eggplant and Pecan Meat were in the Dehydrator I made another RAW Marinara Sauce.

Raw Putanesca

1/2 cup soaked sun dried tomatoes

1/8 cup chopped green olives and kalmata olives

1 T cayenne (I like it hot, you can reduce if you would like!)

1 pinch red pepper flakes

1 T Basil, Dried

4 Fresh Basil Leaves

1 T Oregano Fresh

2 Roma Tomatoes

Preparation:  Place all ingredients in the Food Processor and blend until smooth!

With all of these components I put together a RAW Eggplant Lasagna.

Here it is…

Layer One – Eggplant out of the Dehydrator.

Layer Two – Pecan Sausage

Layer Three – Raw Marinara

Layer Four – 2 Pieces of Raw Bacon

Repeat Once!

This was a truly savory dish.  I think I will put the layers in a mold/baking ring the next time and make a fancier looking dish.

My mind is starting to click with recipes I would like to try.  I think I will give RAW rice another go.  Maybe make a spanish rice version or something.  Just like I think I am ready to try Raw Mashed “Potatoes” with Gravy!

Thank you for reading!

Namaste!

Pecan Sausage

Posted by Raw Priestess on RFT

1 ½ cups pecans (un-soaked)
½ cup white onion (minced)
½ cup sweet apples (peeled, cored & seeded)
¼ cup olive oil
1 teaspoon fennel seeds (ground)
1 tablespoon sea salt
1 ½ teaspoons black pepper
2 tablespoons sage (rubbed)
2 teaspoons thyme (minced)

Blend in food processor until well blended.

Preparation: Place sausage on teflex sheet by pinching dabs and dropping them onto the sheet, you want this to resemble crumbled sausage when done. Dehydrate until firm enough to pick up, approximately 1 hour.

PLEASE NOTE: I used 10 fresh sage leaves and I also traded anise for fennel.  I couldn’t find any fennel at all in my cupboard, so I did the next best I could.  It was BOMB! I also marinated some vegetables to eat with the pecan sausage.

Day 25 of 30 – 5 to go!

Sunday was a beautiful day!  The sun was out shining her beautiful face on Southern California.  I had the house to myslef! I was able to do laundry and meditate a lot

Meditation is another essential part of manifestation!  It was in meditation I first began this quest.  I had to make the decision in the depths of my mind in order to dedicate the energy to my body.  It has really helped me get through some of the most difficult moments in the first two weeks.

The most difficult part was in the beginning when I was vomiting and suffering from the headaches.  Once that stopped, I have been really enjoying new foods and great experiences.

Sunday Evening I made RAW CHILE RELLENOS!

As mentioned on Day 24 of 30, I started thinking about all of the fresh chiles in the store.  The Ancho Chile is the biggest one at the market these days, and I wanted to make a Chile Relleno Raw stylie.  Usually this dish is made with egg, cheese and green sauce.  Mine was made with the Ancho Chile, Cashew Nut cheese, and Marinated Mushrooms.  It was a tasty meal.  Here is the recipe!

RAW CHILE RELLENOS

1 Ancho Chile

2 cups cashew nuts, soaked

2 T Nutritional Yeast

2 Vegan Probiotic Capsules

2 T Fresh Oregano

2 T Fresh Cilantro

2 Garlic Cloves

1 T Olive Oil

Marinated Mushrooms – (Recipe is as follows)

2 Portobello mushrooms

1/4 cup Bragg Liquid Aminos

1/4 cup olive oil

1/8 cup Apple Cider Vinegar

3 Crushed Garlic Cloves

Preparation: 1 Day Ahead-Rinse soaked cashews and process in the Food Processor until chuncky.  Add Oregano, Cilantro Garlic, Nutritional Yeast and Probiotic Pills.  Process again until smooth.  Set aside in a bowl on the counter covered.  This gives the nut cheese time to “sour” a bit with the probiotic capsules.  The cashew cheese will be ready the next day.  (NOTE: I usually let the cheese sit for 24 full hours.)  Mix the marinade for the mushrooms.  Slice the Portobellos and marinate for 1 full day.  (NOTE: I usually do the mushrooms the same day I do the nut cheese.) Cut the Ancho chile in half.  Take out all the seeds and de-vein the pepper.  Mix in the Tablespoon of Olive Oil into the nut cheese to smoothen it a bit.  Take the nut cheese and pack the inside of each pepper half with cheese.  Add the mushrooms on top.  Place the chiles in the Dehydrator for 4-5 Hours @ 115 degrees.

This was a really good.  I think I will develop a tomatillo sauce for this dish.  I will also try to think of some kind of breading or coating for the chile itself.  Usually a Chile Relleno is the full chile stuffed.  You could do that, but I felt it would be too much food.  We also enjoyed it with a salad and fresh avocado! Delicious!

Thanks for visiting!

Namaste!

Day 24 of 30 – 6 to go!

I had been wanting something cool and light in my stomach.  Although I was hungry on Saturday evening, I just didn’t want anything to heavy.

I made an appetizer of Guacamole and Flax Crackers.

Guacamole

2 large avocados

1 Medium Tomato

1/4 cup white onion

1 Serrano Chile

Juice of 1 Lime

Juice of 1 Lemon

2 Garlic Cloves, minced

1 cup cilantro

Preparation: Dice tomato, white onion, serrano chile, and garlic cloves.  Chop Cilantro.  Put all diced vegetables (EXCEPT CILANTRO) in a bowl and add the juice of the lemon and the lime.  Peel and roughly chop avocados.  Add this to the bowl.  Start mixing and mashing until desired consistency is acheived.  Add cilanto. Mix again.

I was at Whole Foods Saturday evening and found these great crackers!  They had flax, hemp and rosemary!  Yum.  Really good with Gucuamole and Salsa!  The Raw version of chips and salsa is GREAT!  No sinful fried chips! Marvelous!

For the main course I made a Mock Chicken Salad.  I got the recipe from a wonderful website I found earlier that day.  You can go to the website here.

I put the chicken salad on 1/2 of a large red bell pepper and salad.  This was really refreshing to my palate.  The crisp sweet bell pepper was really accented with the nut meat.  Yummy! This was also a very quick recipe.  It made dinner fast and easy.  It also made me wonder what a RAW Chile Relleno would be like.  I figured there are so many different kinds of peppers, why not?  No eggs, no cheese just straight RAW food for my body! More on that later….

Mock Chicken Salad by the RAW table

1/4 C sunflower seeds
1 C cashews
1 cucumber, peeled and seeded and cut into chunks
2 green onions, cut into smaller pieces
1 cup of pecans
1 celery stick, cut into chunks
1 tsp. dried dill
1/4 tsp. curry powder
juice of 1/2 a lemon

Preparation: Put all ingredients in a food processor and pulse chop until everything is chopped medium to fine. Enjoy!

So that was my Saturday!  I feel good.  I feel positive!  I feel happy!

Namaste!

Day 23 of 30 – 7 to go!

The beautiful sun is out in the sky today!  Yeah!  It’s warmth and beauty had filled me with happines!  Life is a beutiful gift!  How lucky we are to experience life, breath, water, earth…all of the elements we take advantage of at times.

And the food.  Glorious health inspiring food! Through the decades people have really appreciated food.  It’s taste, it’s history, the wonderous world of gastronomy!

These last 3 weeks have been a lesson.  Discipline, Preparation, Dedication, and the daily reminder of “What am I willing to do to meet my goal?”

It has been an excercise to my sub concious mind.  Discipline and Preparation are essential to manifestation!

No doubt I will not stop eating raw food after my 30 days raw.  Last night I meditated and went to bed.

All I did was eat fruit all day and drank lots of water with my supplements for the Parasite Cleanse.

Tomorrow is Sunday again.  I will update food tomorrow.  I must say I am pretty hungry today!

Namaste!

Day 22 of 30 – 8 days left!

The fact that it has been raining for the past 4 days has been wonderful!  I am really excited about all of the new plants that will come from the ground this spring and summer.  Great for the areas burned this summer.  And a very positive season for those mushroom hunters! Morels, Chantrelles, Porcini, truffles.  The wonderful truffle!

The properties in the Chocolate Banana Milk I made are as follows:

Almond Butter (RAW) -

Almond nuts are a nutritionally dense food making them a good dietary choice. Nutritionally dense foods offer the most “bang for the buck” because they contain greater amounts of nutrients.

Almonds, in fact, are a nutritional powerhouse, a natural source of most of the rare nutrients the human body needs for optimal health.

Almonds are good for you! The nuts are high in quality protein, containing 6 grams per ounce. As well, almonds are high in fiber, which has been shown to play a protective role in relation to heart disease and diabetes.

Coca0 Powder (RAW) -

Cacao is rich in antioxidants. Studies indicate cacao has twice the antioxidant levels of red wine and three times that of green tea. It’s also important to note that the antioxidants in cacao are very stable and easily available to human metabolism.

Cacao can also improve circulation, decrease High Blood Pressure, promote cardiovascular health,improve function of endothelial cell that line the circulatory system.

Bananas

• A banana contains Vitamin C, potassium and dietary fiber.
• Bananas do not contain sodium, fat or cholesterol.
• The Vitamin C, which is found in bananas, helps the body to defend and heal against infections. This vitamin also proves valuable in the synthesis of the connective tissue, absorption of iron and the formation of blood.
• Not only are bananas rich in vitamin C, they also contain potassium. Potassium is a mineral that helps in the building of muscles and protein synthesis. This is done as potassium stimulates nerve impulses for muscle contraction.
• A diet rich in potassium is said to reduce the risk of hypertension and stroke. As bananas are free from sodium and very rich in potassium, they can be included in the diet to reduce the risk of high blood pressure.
• A banana contains Vitamin B6, which helps in the synthesis of antibodies in the immune system apart from red blood formation, protein metabolism and functioning of the central nervous system.
• No other fruit contain more digestible carbohydrates than bananas. This is advantageous because, the body burns off calories from carbohydrate more easily and quickly than calories from fat or protein.

I wanted to cover a few of these facts today because I sustained an entire day without hunger, fatigue or any other issue.  I felt really good throughout the day and I was able to make it to dinner time without noticing hunger, or even side tracted by what I wanted to eat as soon as I got home!

For dinner last night it was finally time to tackle the Red Beet Ravioli recipe from the RAW FOOD REAL WORLD uncook book!

First I took a large organic beet and used my new Cai Bao to slice the beet into circles.

Here they are marinating in Walnut Oil. (*The recipe in the book calls for Macadamia Nut Oil.  I didn’t have any so I used the next best thing in the cupboard.)

I had these marinate for 12 hours.  I wanted them to be soft enough to cut with a fork when it was time to serve the food.

The recipe in the book is as follows:

For the filling:

3 cups cashew nuts, soaked 1.5-2 hours
1/4 cup lemon juice
1 tablespoon grated lemon zest
1/4 cup nutritional yeast
2 teaspoons salt
3 green onions, white part and 1 inch of green part, minced
4 Tbsp minced tarragon
3 Tbsp minced parsley

In a food processor, blend the nuts, lemon juice and zest, yeast, and salt until smooth. Transfer the filling to a medium bowl and fold in the onions, tarragon, and parsley. Taste for seasoning and add more salt or lemon juice, if needed. The filling should have the consistency of ricotta cheese. Store it covered in the refrigerator if not using right away; it tastes best if you bring it back to room temperature before assembling and serving.

(NOTE: I substituted basil for the parsley and thyme for the tarragon.  Going to the store in the middle of a rain storm was just not happening for me last night.  Besides, I knew I still had some herbs at home that should be used until their gone:)

For the pepper puree:

2 yellow bell peppers, cored and cleaned
1 Tbsp lemon juice
2 green onions, white part only
1/2 tsp salt
1 Tbsp cold-pressed olive oil
1/2 cup pine nuts, soaked 30 minutes to 1 hour
1 pinch ground or fresh turmeric

In a Vita-Mix or high-speed blender, blend all the ingredients until smooth. If the sauce is too liquid, add an additional 1 to 2 tablespoons of soaked pine nuts. Place in a squeeze bottle or other cover container and refrigerate if not using right away.

Although there are also directions for assembling the ravioli, I think it is pretty self explanatory.

I added marinated Portobello Mushrooms to the recipe as well.  The mushrooms marinated as long as the beets.  They were marinated in olive oil, nama shoyu, garlic and thyme.

Day 21 of 30 – 9 to go!

It’s been raining like crazy here in the LA area and I am happily enjoying it.  The cold weather excites me.  It is ORANGE season and this can only mean sweet and juicy satisfaction to come!

For the past two days I have been enjoying Chocolate Banana Nut Milk! Yum!  It isn’t very sweet but nice and soothing on my tummy.

Chocolate Banana Nut Milk

2 T RAW Almond Butter

3 Cups Purified Water

2 Frozen Bananas

2 T RAW Cocoa Powder

Preparation: Slice bananas and place in freezer overnight.  When ready, put Bananas, Almond Butter, Water and Cocoa in the Blender.  Blend until smooth!

Dinner last night was quite delicious.  I made a RAW Pumpkin Seed Pesto Stuffed Marinated Portobellos!

RAW Pumpkin Seed Pest

1 1/2 cups Raw Pumpkin Seeds, not soaked

3 Cloves Garlic

1/2 bunch Coriander/Cilantro

5 T Olive Oil

Preparation: Place pumpkin seeds in food processor and pulse until chopped.  Add all other ingredients and process.  While it is processing add olive oil.  (You may want to add more if you would like more of a paste.)  Scrape sides and process again.  It should have the consistency to make a nut ball.

Marinated Portobellos

4 Medium Sized Portobellos

Thyme

Olive Oil

Bragg Liquid Aminos/Nama Shoyu

Garlic Cloves

Pumpkin Seed Pesto

Preparation: Score the bottom of the mushrooms with an X carefully.  Put all other ingredients into a glass dish/bowl.  Mix ingredients with your hands.  Place mushrooms cap side down into marinade.  Puncture small holes into mushroom facing up.  (Carefull not to break mushroom in half.)  Push mushrooms into marinade or use a spoon to cover the mushrooms in marinade.  Since the muchrooms are a bit like a little cup they will hold some liquid.  I marinated mine for 8 hrs.  Once mushrooms are marinated and have changed color, Place pesto inside of mushrooms.  Dehydrate at 115 degrees for 2 hours or until warmed all the way through.

Here you can see it served with a salad and the last bit of pecan sausage…

Day 20 of 30 – 10 to go!

Pecans, Pecans, Pecans.  What a wonderful addition to my menu this was yesterday!

I hadn’t been able to find RAW PECANS in a little while.  However, the gods bestowed me with a big bag of them last night!  And how wonderful this delight was!

Since I have been on my cleanse, I have been experimenting with various nut meats.  I really enjoy scouring the internet for recipes to try.  Well this is a definite winner in the RAW FOOD culinary recipe collection. ! YUM!

The recipe is found on “Raw Freedom Community” Here it is!

Pecan Sausage

Posted by Raw Priestess on RFT

1 ½ cups pecans (un-soaked)
½ cup white onion (minced)
½ cup sweet apples (peeled, cored & seeded)
¼ cup olive oil
1 teaspoon fennel seeds (ground)
1 tablespoon sea salt
1 ½ teaspoons black pepper
2 tablespoons sage (rubbed)
2 teaspoons thyme (minced)

Blend in food processor until well blended.

Preparation: Place sausage on teflex sheet by pinching dabs and dropping them onto the sheet, you want this to resemble crumbled sausage when done. Dehydrate until firm enough to pick up, approximately 1 hour.

PLEASE NOTE: I used 10 fresh sage leaves and I also traded anise for fennel.  I couldn’t find any fennel at all in my cupboard, so I did the next best I could.  It was BOMB! I also marinated some vegetables to eat with the pecan sausage.

Thyme Marinated Vegetables

1 Large Zucchini

2 Medium Sized Portobellos, sliced

1/2 Red Bell Pepper, cut into strips

2 Garlic Cloves

1/4 of a Brown Onion Sliced

1/4 cup Olive Oil

1/4 cup Bragg Liquid Amino

1 Handful of Thyme

Preparation: Place all ingredients in a glass dish.  Slide your fingers down each branch of thyme.  If some of the branch breaks off leave it there.  Mix with your hands and put into the Dehydrator for 1 hr at 115 degrees.

I served everything with a big salad and avocado! It was a hit with my beau as well!   Which makes me happy to feed him good, kind food for his body!

Since there is enough left, I think I will make another pizza.  Or, maybe I will be making a RAW SAUSAGE LASAGNA??? Who knows but these recipes were really good.

There is a vegetarian restaurant in North Hollywood called Leonor’s.  It used to be my favorite place before I began this path.  They have a sandwich called a Forever Young Sandwich with Bolivian Sauce.  I think I will try to recreate this with RAW version.  The reason why I bring it up is because the Pecan Nut Meat tasted EXACTLY like the soy ground they use in the sandwich! YUM! YUM! YUM!