I took a slight break from rawsomeness this weekend while on a whitewater rafting trip on the Main Salmon. Thankfully, Mountain River Outfitters rocked my cazbah and made vegan meals for me... I was super thankful for them catering to my high maintenance diet!
Today I am back in the game and since I am super stocked full of kale, herbs, lettuce, and spinach from my dad's organic garden, I took a break from Ani's Uncookbooks and freestyled tonight's menu. Here's what I made:
- I started with chopping a whole bunch of dinosaur kale
- Added shredded carrot
- Chopped onion
- Chopped chives
- Food processed fresh basil and sage (from Dad's garden... Love you Dad!)
- Sesame seeds
- Sesame oil (not raw, but adds great flavor)
- Rice Vinegar
- Mirin (sweet rice seasoning)
- Avocado
I munched on all this between two pieces of raw celery-flax-sunflower bread from one of Ani's books along with some ketchup (not raw) and dijon mustard. I paired it with a glass of carrot, apple, celery, beet, ginger, kale, and lemon juice and my tummy did a happy dance tonight!
Cha cha cha!
