Lasagna this evening!

I slept 8 1/2 hours last night. It was a good sleep. I am not getting to bed as early as I would like to be.

Tonight I felt hungry at 11:30 PM and decided to snack on the some granola like I ate earlier in the day.

I do think rejuvelac has increased the speed of my metabolism.

8:30 AM was a refreshing drink of lemon and rejuvelac. I have more brewing. Certainly don't want to run out of it yet I will if I don't locate more of raw oat berries. ack!

12:15 PM a bunch of organic BC cherries… :) Blessings!

AND-- a bowl of granola made of nuts, raisins, goji berries, sprouted sunflower seeds, coconut, fresh black berries and almond milk. scrumptious!

1:31 PM a glass of lemon in rejuvelac

3:36 PM I made a sandwich using the toast from last evening. It is made of hemp butter, heritage tomato, dandelion leaves, seed/nut cheese, himalayan salt and black pepper. I have tasted much better. Truly I was not enthralled with this sandwich one iota. Leaving off the hemp butter may have been best or adding some shallots or fresh basil may have worked. I felt an overall sinking heavy feeling after eating it. Not in my belly, it was an energetic sense. Also my left ear started ringing and is still at it this evening. That may be detox symptoms, although it wasn't ringing prior to eating the sandwich. It was fun to eat a sandwich with something closely resembling bread. I hadn't been eating bread for many YEARS, with the exception of the odd occasion when I was out for dinner.

4:30 PM While I was out and about I ate a bosc pear. It was so so today. Odd how it was to experience a bosc pear as so so.

8:05 PM The big hit of the day was 'Lasagna'! Wow did it turn out amazing and delicious! I was surprised. Using the mariana sauce I layered it with the nut/seed cheese, thin slices of zucchini and avocado topping it off with sauce and some of the cheese. I put the lasagna in the dehydrator for approx half an hour on 115F to warm it and allow the flavours to mingle as well as dry it some.

This gave time to prepare a salad. Ripping up some lovely red lettuce, adding chopped onion topped with whole hemp seed in avocado oil and it was all finished.

Before eating I sprinkled both salad and lasagna with fresh basil from my garden.

The whole meal had me MMMMmmming and MMMMMMMMMmmming repeatedly. A definite, OMG, meal to serve to everyone!!

I ate even later tonight than last night. I felt hungry which led me to eating a heap of cherries then a small bowl of the nut/seed granola with almond milk, before bed. Nope, not a good idea said me in the morning!

Does anyone know what kind of berries these are? They are growing at the foot of the back yard, bordering a small forest. The red looking ripe ones fall off in my hand. They are not firm like raspberries.

This morning seems like ages ago!

This morning I was up at 5:30 AM. Interesting that I slept for only 4 hours and haven't napped today to compensate for the possibly lack of sleep hours. I am not used to this. I like a good nights sleep yet I have wanted to be able to not sleep so much and to rise earlier. Rising after 4 hours sleep, felt effortless. I have not wanted to force myself to do anything. The thought nudged me to return to bed and I decided I wasn't tired and I wasn't going back to bed. I have no idea where this will take me.

At 8:45 AM I drank rejuvelac and lemon followed by a small handful of pecans. Nice way to open to a day.

10:30 AM felt like 2 oranges and bee pollen, which I ate and loved.

10:50 was filled with eating a small handful of sprouted dehydrated sunflower seeds.

the cup and saucer-- a 'Leanne Pizio original'

1:47 PM There is Echinacea tincture in water in that teacup. I heated water and added Echinacea tincture to treat some strange symptom in my right leg. It seems to be working since the symptoms reversed for the most part. I don't know if the rejuvelac is triggering detox symptoms of a sort, or not.

Ground flax seed mixed with the sprouts that remained from fermenting the rejuvelac, made amazing bread. It would be a shame to have wasted them. Making rejuvelac in an interesting process. This is a picture of the slices in the dehydrator ready to dry to a toast.

Juice was next… I felt compelled to make a fresh veggie juice adding an apple to sweeten it. It was oh so fine!

The toast finished!

2:09 PM and I was hungry for something solid so I made another couple of cabbage rolls like the meal yesterday. When I make food I love the taste of and have the ingredients on hand, I have no difficulty continuing to eat it day after day until it is all gone.

I went grocery shopping… wanted to make a lasagna and came home without zucchini. oops. Don't know if I will get the lasagna made from this batch of cheese now. No problem, I can make more cheese in a few days.

I ate a few, oh so wow, cherries…

… and decked two pieces of the freshly done toast, with hemp butter and some honey, which tasted truly delightful and much like baked bread toasted, to me! Even the texture was like traditional toast.

At 7:05 PM I finished a second glass of veggie juice and ate avocado, heritage tomato, red onion and sunflower seed/almond cheese.

After another cup of Echinacea tincture in water, I wanted nothing else to eat for the evening feeling quite content. :)

July 16, 2011

Starting the day with Rejuvelac! It tastes so lively and fresh. This batch is amazing! I actually didn't indulge in any food/drink until approx. 2:30 PM.

'Walk Softly on This World'-- another tremdous original pottery piece by 'Leanne Pizio' of North Carolina.

The back of the dish. Amazing, isn't it!

After drinking the rejuvelac I felt like having sorbet 'for breakfast'. Through the champion juicer went the frozen fruit; strawberries, mango cubes, almond milk cubes, almond/coconut cream cubes. The combo is seriously delicious!

An early afternoon snack of a pear & Walnuts.

Late afternoon a couple of veggie rolls using cabbage, sunflower/almond cheese, avocado and red onion. hit the WOW spot! The sunflower/almond cheese is aged to my palate. I feel a lift when I eat it.

Rejuvelac provokes in me a huge appetite. It may be speeding up my metabolism. Today I started another batch of oat berries for sprouting. There are many more recipes I want to try that call for rejuvelac. Ann Wigmore had a love relationship extraordinaire with rejuvelac and I certainly can see why.

Mango followed by freshly dehydrated sprouted sunflower seeds mixed with a few raisins, golden berries, goji berries, currants a wee bit of cacao nibs and coconut, all covered with almond milk satisfied an early evening food crave, so I thought.


Eating didn't stop there. I am eating another bosc pear and pistachios as I write this entry, much later.

Always remember to soak nuts and seeds

In 'Rainbow Green Live-Food Cuisine'-- Gabriel Cousens inludes a sprouting and soaking chart for many foods. I find it extremely useful.

Yesterday I woke in the morning and since then, aside from 2 - 15 minute naps, I have not slept and am only just as I start doing this blog tonight, feeling tired. This is a first for me. It is very odd how much energy I have had all day and how wide awake I have been.

Earlier in the day I ate strawberries covered in almond milk.

Noon, I suppose it was, I ate an ok tasting mango.

With the fresh batch of rejuvelac ready today, experimentation began with some sunflower/almond cheese. It will be ready tomorrow.

The rejuvelac is fizzy and has a nice lemony taste.
It was made using oat berries. 1/2 cup of dry oat berries soaked and sprouted then fermented in 3 cups of added water and fermented for 48 hours.

In the blender there are sunflower seeds, almonds, coconut aminos, kelp powder and rejuvelac ready to blend for a cream cheese. It ferments as I write. The bowl shows the blended product. The recipe is from 'Recipes for Longer Life' by Ann Wigmore.

Supper was the rest of the spaghetti pasta dish from last night, which I ate early in the evening. My appetite was down today.

Feast your eyes on the colour of those blueberries! Wow! Granola with almond milk this evening became part of the menu. This particular granola is from Bliss Cafe. It is a sweet and crunchy combination followed by a pear.

Today, eh. It went entirely too fast! Such a fun day. :)

My morning flew by; it was nearly 2:30 PM by the time I got around to eating anything. Before I post the first meal of my day I want to show the amazing bowl I et it from; a functional pottery art piece by 'Leanne Pizio' of North Carolina. I love Leanne's work. She is one of the most innovative potters I have seen and her practical creations always depict delightful art.

The Front

The Back

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.

Tried the frozen almond milk

Breakfast at 10:06 AM 2 oranges, walnut halves, bee pollen in almond milk. I prefer orange in this combination rather than grapefruit.

1:40 PM - cherries!! Last night before bed I got into eating cherries. It is the best time of year for cherries since they are currently in season. BC has exquisite cherries. I used to purchase BC organic cherries from our food co-op when I lived in Ontario. These beautiful fleshy cherries are large and sweet.

Last evening there was left over sweet potato angel hair pasta and zucchini ribbon pasta which I loved eating for supper at 4:45 PM… mixed with avocado oil, Himalayan salt, black pepper, mango, tuna tasting salad and some olives. The olives are not raw. I do have raw olives but I find them really strong and didn't want them with this dish.

Added was some almond milk served in a pottery piece of artist 'Leanne Pizio'.

At 7:00 PM I felt like sorbet and wanted to try the frozen almond milk. Freezing almond milk alone only creates icy almond water. Sure is good to find this out! I put the frozen cubes of almond milk through the champion juicer together with frozen mango, banana, strawberries, blueberries adding to the eating of beautiful colours today!

What a luscious feast yet I felt like some cherries at 9:30 PM, which I ate. Couldn't resist, it is cherry season!


I experienced another point of healing this morning. It called for an energy treatment, more mercury vapour sense and a woven scratchy feeling of sorts, a gasp feeling at times, like a sudden urge to pull together it very hard to describe. Muscles of my chest were the force… a while later I felt a particularly strong and longer lasting heart murmur.

I had my eyes tested today, by an optometrist. I haven't been to one of those fellows for 40 years. Although my eyesight seems to be improving I felt a need to get some glasses specific to the needs of my eyes. I have been entirely too lazy to do Meir Schneider's eye exercises and feel myself stressing my eyes on magnified glass. So prescription glasses will be for now and I will get with the eye exercises and his recommended body exercises soon enough. I took some of Meir's training years ago and was impressed with the results. My eye examination showed all is well and in really great shape except my right eye is weak. 20/20 vision in my left, 20/50 vision in my right eye. It will be nice to shift the right to 20/20.


The fresh batch of rejuvelac is on the go. Hopefully this batch turns out better than the last batch.

Making Almond Milk

This morning I still felt like grapefruit and bee pollen and nuts yet wanted a change as well so I made a litre of almond milk. Repeatedly I have noticed people promoting the making of almond milk by leaving the skins on to be filtered out in the straining procedure. What I do is in room temperature water soak almonds over night and take the time to hand strip off the skins before blending the almonds with fresh water. I generally find at least 2 really horrible looking almonds, moldy rotten looking things, which I do not want to be drinking. That kind of almond doesn't show any sign of rot with the skin on. Maybe it isn't rot, but I doubt anyone would actually eat the almond if they saw it. For this reason I don't like to drink almond milk anyplace that leaves the almond skins on during the blending portion of making the milk. Sure it takes the extra time to hand skin. I also scrape off any areas on the almonds that look iffy.

To me it is worth the work. Consider it almond milk made with extra love.

Usually I add nothing to my milk. The odd time I will add vanilla for a different flavour. The natural almond flavour is a best for my taste pleasure; no flavourings or sweeteners need be added.

My kitchen is outfitted with two blenders, a vita mix and also a bendtec. I use the blentec for almond milk, most of the time, on the whole juice setting. The blendtec is automatic, the vita mix is not. The ratio is 1 cup dry almonds soaked then peeled and added to 4 cups of water in the blendtec. Strain and voila(!) delicious almond milk!
I will do 3 separate cups up at a time and stored as separate batches in the freezer, ready to blend. That way I peel 3 batches at one time and don't have to peel for a few weeks.

The picture shows the straining method, in mesh bags used for nut and seed milks which also can be used for making sprouts. With one hand on the camera and the other hand holding up the bag, I was unable to show squeezing the milk out of the bag. Do that carefully to avoid milk squirting through the mesh. Actually if you have a place to hang the bag you can let most of the milk drip out by itself or set the bag full into a strainer that sits over a large bowl or pitcher.

The almond left after squeezing out the milk can be dehydrated to be used to prepare other interesting raw dishes such as crackers, cookies, cakes, sauces, ice cream, etc.

Finished and ready to store, in milk bottles, of course. :) I have bought cow milk in bottles and given the milk away so I could keep the bottles.

After cutting up the grapefruit, adding a heaping tablespoon of bee pollen, a sprinking of pecans, and the fresh made almond milk, breakfast was ready. I ate it at 12:20 PM.
I puckered on this one… the mixture of sweet and sour together wasn't an expected experience!

At 1:55 PM I felt like a pear with walnuts.

6:00 PM I felt hungry on the way home from picking up a few supplies and ate some cherries. Wow were they good! There was a special on strawberries so I bought 4 tubs full which will be frozen to be used as sorbet. No doubt I will eat some fresh before they go to the freezer.

7:04 PM The oat groats that are on the last 24 hours of sprouting smelled so good I had 1-1/2 tablespoons in a bit of almond milk with a few coconut crystals. Now that was good. It would make a wonderful cereal anytime. It isn't so easy to find good quality raw oat groats, and oat groats that are actually raw! I order mine in from Toronto.

Seaweed noodles kept coming to mind today so I made some for dinner. They come dried and soften up really quickly when covered with warm water.

Added to yam angel hair noodes and zucchini angel hair and curly noodles made a nice looking noodle dish. It was another experienmental dish, just another idea.

7:21 PM The noodles were mixed with sundried tomato sunflower pesto, topped with chopped red onion with avodado and it was called dinner. Wow, did it taste amazing!!

The noodles are made with one of two different noodle makers I have on hand. I will take photos of both in another posting. See you tomorrow!