The girls and I had quite a lunch today. We started making smoothies and just kept going through entrees and dessert!
Laura started out making almond milk. Just 4 cups water and 1 cup almonds with a bit of coconut oil, agave nectar and vanilla blended in the vitamix. This has been a staple for Elizabeth who uses this not only for the nourishment but also calories. We make this milk with all sorts of nuts--hemp which provides the omega 3s and 6s and brazil nuts rich in selenium are our favorites.
This smoothie today was made with mango and cherries added to the milk. Tastes just like a milk shake (only better)!
Next came the entree for Laura and I. (Elizabeth is allergic to a couple of the ingredients so her entree is below.) We called it Mexican Pizza for lack of a better term. It wasn't from any one recipe but a concoction of several and even altered at that. To duplicate this yummy lunch, just use your favorite recipes for pizza bread, seed cheeze and refried beenies. Top with baby spinach, soaked sun dried tomatoes, diced red pepper, and raw olives. We served it with a side of sliced avocado and a squeeze of lemon juice. I can't even describe how luscious this was--and very filling.
Here's Elizabeth's entree--I Can't Believe It's Not Egg Salad
Because of her allergies, she had to tweak the recipe in Rawvolution--no yellow turmeric here. She also added Bubbies dill pickles to the mixture of macadamia nuts, lemon juice, garlic, red peppers, and celery. Always the artist, she decorated her plate with baby spinach sprinkled with macadamia nuts.
And the best part? Laura surprised us with a raw apple pie. She uses the recipe in Jennifer Cornbleet's Raw for 1 or 2 People as her base and changes it to suit our tastes. Just unbelievable! It was even fragrant with the cinnamon and nutmeg - didn't miss the smells from the oven.
Of course, this wasn't very good food combining. But sometimes you just have to have fun in the kitchen!