This should be a pretty intense week as I prepare to reload my laptop with the final version of Windows 7, I’ve been running a release candidate for months. I’m on day 8 of spinach-loaded smoothies for breakfast and still feeling good, I will start experimenting with adding other vegetables to it as the fresh berries seem to over-power just about any other flavor and this article makes a strong case for packing in many nutrients this flu season. Maybe I’ll experiment with adding a carrot and/or broccoli tomorrow morning. Another interesting article on getting kids to eat more veggies, not that I have to worry about this, but important for parents. Also, here’s an interesting post by Victoria Moran for maintaining her raw diet in chilly winter weather.
Last nights pumpkin adventure left us with a good amount of pumpkin seeds. Traditionally I would have baked them, but that’s not raw and I usually end up burning them after our efforts. I thoroughly rinsed the pumpkin slime off them, greased the fruit leather tray on my dehydrator, spread the seeds out on it and sprinkled Caribbean spice on them.
I dried at 105 degrees for 24 hours and the end result is a tasty, not-burned snack. The seeds have a crunchy and chewy texture which I like, but they could always be dried longer for more crunch.
I also threw together a veggie dip for dinner tonight that was very good:
Recipe: Balsamic Dijon Dip
Summary: Balsamic and Dijon mustard flavors combined in this simple dip.
- 4 tbsp. balsamic vinegar
- 4 tbsp. Dijon mustard
- 1 packed Truvia
- Blend ingredients in a small bowl and enjoy!
Diet type: Vegan
Diet (other): Low calorie, Reduced carbohydrate, Gluten free, Raw
Number of servings (yield): 2
Meal type: hors d’oerves
Recipe by on.
Microformatting by hRecipe.