What you see is half a cantaloupe melon and fresh strawberries with almond milk. That was a huge tasty bowl full!
An hour later I ate a Bosc pear and walnuts. Notice any common themes in my eating? I may get attached to taste or ease or familiarity or repetition… or something.
I notice that through blogging my current eating habits I feel this moving me solidly into the arts. There is a certain amount of creative element to this endeavor that I am enjoying and want to further develop. It goes beyond the art of food, itself.
Dinner was zucchini spaghetti pasta with marinara sauce, sprinkled with nutritional yeast, topped with 'raw' olives, eaten with guacamole and crackers. I could not eat all of this meal. I saved half of the pasta dish for tomorrow. Scroll down for pictures of the two tools used to make veggie pasta.
Both the marinara sauce and guacamole are recipes in the food preparation book called 'Raw Food Made Easy' by Jennifer Cornbleet.
Just a tad past 8:00 PM I created and ate my first raw sorbet sundae. On a whim, using frozen strawberries & banana and some frozen coconut/almond cream put through the champion juicer, became a sundae. Topped with bee pollen and a fresh strawberry and it looked like a sundae. This brings in more ideas.
Think of it folks… this dessert or treat is nutritious, no sweeteners-- actually nothing added(!), low calorie, easy to digest, filling and delicious! How about that!?! :)
Both of these tools work super for making pasta from veggies. I have used zucchini, beets, sweet potato, carrots, and cucumbers for spaghetti pasta. They both make curly slices as well. The round tool makes angel hair pasta… super fine. I recommend both for the gourmet raw foodie! However, both are not necessary.