"Let your food be your medicine, and your medicine be your food." -JGS

Back from Alaska, and thus far been doing quite poorly on the raw-front. I chose as many raw fruit and veggies as I could, but I couldn't turn down the cooked provisions of beans, mushroom tarragon soup, and sauteed kale awaiting me after a long day of hiking, especially made for the vegan captain and myself, on the ship. Furthermore, coming home, I have not made as much of concerted effort to sprout my beans, and fill up on green vitamix blends in the morning as my man friend has, but I don't doubt I will soon get into my groove when I return to New York.
Some RAW, FINGER-LICKING good highlights of the week:

kale salad:
lacinato kale (aka- tuscan kale, crunchier "embossed" texture)
avocado,
spiced sunflower/pumpkin seeds
onions
tomatoes
alfalfa sprouts
sprouted mung bean
dressing:
coconut oil
curry powder
turmeric
salt/peppper
(to taste)

beet soup:
3 beets
1/2 tsp garlic (or less)
olive oil
salt/pepper (to taste)
(lemon zest is really yummy on this too!)

NO ICE CREAM MACHINE required- Pecan cashew ice cream:
1/2 cup almond butter
1 cup cashews
1 banana
water (to obtain desired consistency; we only used about 1/4-12 cup; made for an extremely thick, pudding like substance, before even frozen!)

(Top with  nuts, cocoa nibs, coconut, berries, or anything that your heart desires)

NOTE: Blendtec/Vitamix blender required for soup and ice cream!

kale-toothed kisses,
L