Day 3

The headache is gone and I'm feeling great today!  I've got more energy too.  :-)  I was able to get out to the dairy today so have resupplied our home with raw milk and butter.  Yummy!  Just 3 days into this, I'm starting to rethink the plan of doing this for a whole month.  We are going through an amazing amount of food between the 11 of us!  I don't know that we can afford a month of this.  I talked with Aaron and we decided that we will shoot for 2+ weeks.  We'll see how much longer we can keep going at that point.  If we can do a whole month, then awesome.  I've dropped 4lb in 2 days.  I think that was the yummy Texas food coming off of me.  :-D  We just got back from a wonderful time visiting family in Texas.  Today we had:

Green smoothie - mixed greens, mixed berries, bananas

Oat porridge with bananas & blueberries and Buckwheat porridge with bananas & blueberries

Almond butter and banana sandwiches in sprouted wraps

Strawberry yogurt - pine nuts, almonds, honey, psyllum, strawberries

Fresh carrot apple juice

Dinner of romaine lettuce leaves with 2 veggie nut stuffers - an Asian one and a spicy pumpkin seed one

Our Liberian children LOVED the spicy pumpkin seed one.  It had a strong onion and garlic taste to it, right up their alley.  I currently have lentils and buckwheat sprouting on my counter and flax seeds soaking.  I'm about to put together most of those flax seeds with other ingredients to make 3 pizza crusts I'll "cook" in the dehydrator for tomorrow's dinner.  I'll use the other part of the flax seeds to make crackers we'll enjoy at lunch tomorrow with almond hummus.  The lentils have sprouted nicely.  Tomorrow I'll combine them with other ingredients to make "chicken nuggets" for Monday.

Here are a few of the recipes that have been requested:

Chili (from The Raw 50 by Carol Alt)

1 C pine nuts

1 C pumpkin seeds

1 yellow bell pepper, seeded and diced

1 jalapeno pepper, seeded and minced

Juice of 2 limes

6 medium garlic cloves, 2 of them minced

1/4 C cold-pressed, extra-virgin olive oil

3 scallions (white and green parts), chopped

1 tsp ground allspice (I left this out as I don't have it)

4 C chopped ripe tomatoes

2 tomatillos, quartered

1 small fresh mango, chopped

1 tsp salt

4 tsp chili powder

1.5 tsp pumpkin pie spice (I substituted with 1 tsp cinnamon)

1.5 tsp ground cumin

Put the pine nuts, pumpkin seeds, bell pepper, jalapeno, lime juice, minced garlic cloves, extra-virgin olive oil, scallions, and allspice in a bowl.  Stir together and marinate for at least 1 hour at room temperature.  While that's marinating, pulse the tomatoes, tomatillos, mango, salt, chili powder,  pumpkin pie spice, the remaining 4 garlic cloves, and the cumin together in a food processor or blender.  Transfer this mixture to another bowl and let it marinate for at least 1 hour.  Combine the two mixtures together and serve.

Chili Lime Uncorn Chips (from Rejuvenate Your Life by Serene Allison)

5 C buckwheat sprouts

3 C veggies (zucchini or tomato or a mixture of both, I used mixture)

2 C pine nuts or sunflower seeds, measured and then soaked

1 C golden flax meal ground in coffee grinder

2 tsp salt

1 tsp chili powder

2 Tbsp cumin seed

2 Tbsp raw honey

Juice of 2 limes

2 big pinches cayenne pepper

3/4 tsp garlic powder

2 Tbsp extra virgin olive oil

1/2 C whole raw pumpkin seeds

2 Tbsp black sesame seeds (optional)

Blend buckwheat, veggies, and pine nuts in food processor in batches.  Mix with the rest of the ingredients.  Spread thinly on greased teflex sheets and score into corn chip triangles.  Dehydrate for 24 hours until completely crispy and corn-chipy.  Remember to turn them over onto the mesh screen after the first few hours.

Mexican Veggie Nut Stuffer (from Rejuvenate Your Life by Serene Allison)

4 large carrots

1/2 Vidalia or mild red onion (I use 1/4 of a sweet onion)

2 Tbsp extra virgin olive oli

1.5 tsp salt

1/2 tsp cayenne pepper (I leave this out)

3 level tsp cumin (I use 1.5tsp)

1 big lemon, squeezed

A few sprigs of fresh oregano or tarragon or 1 tsp if dried (I use oregano)

2 C soaked nuts or seeds (I prefer all almonds)  This is about 1.5 C before soaking.

Place carrots and onions in food processor and whiz.  Add the rest of the ingredients and whiz until smooth.

Enjoy!

Love, Dawn