Food Fog Gal

Lasagna or Layered Salad?

While I was out, my partner and dietary adventurer, Darren, sliced and diced all the stuff to make this yummy, low-fat, raw vegan lasagna. Yum. The tomato sauce was just sundried tomatoes, garlic, green onion, fresh tomatoes, parsley and cilantro. The other layer was made in the food processor with carrots, hempseed, raisins, sea salt, paprika, black pepper and basil. We just layered it all with zucchini "noodles," chopped mushrooms and pea shoots, then sprinkled a little nutritional yeast on top. Easy and very tasty!

Baby Jack in the Back

We went into DC today for our dental check-ups. On the way home, I went the wrong way and accidentally found HMart, an international/Asian market. I decided to go in and found this ripe Jackfruit. I've been wanting to try it again for awhile, so it was an unexpected find. Since the car seat was empty, it enjoyed a safe ride home, before Darren and I enjoyed it for dinner. We put the leftovers in the dehydrator. So yummy!

Wednesday Night Bowl of Yum

After having green juice for my mid-day meal, this is what I came up with for dinner. In the bowl is a combo of chia seeds, sprouted buckwheat, hemp hearts, dried coconut, cinnamon and a few raisins. I diced half a Pink Lady appled, and added that to the mix, topping it with coconut/hemp milk (coconut, hemp seeds, green leaf stevia, pinch of sea salt and vanilla).

Minty Carob Cooler

I made coconut/hemp milk by blending 1 part coconut and hemp with four parts water. I blended in fresh mint, vanilla, carob powder, sea salt and whole leaf stevia drops. Then I strained it through a nutmilk bag and put it back in the blender with a tbsp of chia seeds and some ice. I poured my own, then added a couple dates and blended some more for a sweeter version for the kids.

Minty "Milk" Shake

This one was simple... blended four dates, water, vanilla and fresh mint, then blended in four frozen bananas. Too good!

Mellow Monday Juice

Instead of dinner tonight, we opted for a green juice, since we had a lot of dandelion greens to use up. I had to dust off the juicer, as it has been a bit neglected lately, in favor of speedy smoothies. But, today I just felt like juice. I added some lemon, ginger, celery, a zucchini, and a few apples. It felt really nourishing and was just what I needed on this rainy Monday afternoon. Cheers!

Take Back Your Health Conference

Flo and my mom joined me for an overnight at the Dulles Hilton in Herndon, VA. I volunteered to help a friend, Anh Thu, sell her raw chocolates at the "Take Back Your Health" conference." We had a nice evening, and spent the next morning helping out and checking out the exhibits. The weather was great, so we enjoyed the ride home, stopping at a couple favorite health food stores in the DC area for lunch and some goodies to bring home. Fun!

No Frills Dandy Dinner

As usual, I have to get creative with the produce I have. The only greens on hand today were 10 bunches of dandelion greens. So, I grabbed a bunch, and made this smoothie/meal in a jar. I had to make adjustments for the difference in "green" preference and sweetness for Darren. It went something like this...

In each blender carafe, I added:

• 4 cups coconut/almond milk milk
• dandelion greens (1/2 bunch in Darren's, 1.5 in mine)
• 1/8 tsp green stevia powder (added 4 Medjool dates for Darren)
• vanilla powder (can never have too much vanilla)

Once the greens were well blended, I stirred in about 1/2 cup of chia seeds in each and about 2 tbsp of sprouted buckwheat groats, and let it thicken up for about 15 minutes.

I got all fancy and put Darren's in a jar... I stuck a straw in the blender and called it a day!

Crunchy Tahini Nugget(s)

We made some stoneground tahini today, and there was just a bit that wouldn't fit in the jar. So, I created these tasty little nuggets (there were five, but the kids ate them before I remembered to take a picture). Just tahini, cinnamon, coconut nectar, shredded coconut and sprouted buckwheat. I split the remaining nugget with Darren... tasted like a crunchy candy bar. Yum!

Sunday Spring Greens Salad

This lazy Sunday afternoon salad is no photographic marvel, but it was really fresh and tasty.

We made use of the beautiful Spring greens from Tuscarora Organic Farmers Cooperative... baby chard, pea shoots, baby kale & spinach...
We blended a dressing by blending soaked sundried tomato (including soak water), 1 Medjool date, 1 red pepper, a couple bunches of fresh parsley, cilantro, and more pea shoots... along with 1 small peeled lemon, 1 tbsp apple cider vinegar, four soaked brazil nuts, 1 tbsp olive oil, 4 green olives, 1 green scallion, garlic chives and 1 clove of garlic.

We topped the salad with a few raisins, sprinkle of sprouted pumpkin seeds and a scoop of homemade raw spicy kraut. Very satisfying!