Stuffed Creminis, Mushroom Soup, Red Cabbage & Apple Salad

Stuffed Cremini Mushrooms

Stuffed Cremini Mushrooms

In an earlier post I showed some wonderful Olive-Stuffed Portobello Mushrooms. Since I was making for only two persons I had, predictably, some of the stuffing left over. Well, it made a nice little snack on flax crackers, using it as a kind of pate, but there was still some left over and it was too good to ignore. Here came my Stuffed Creminis.

I wanted, however, to ring a change on the original stuffing – changing the balance of flavours for, well, for a change. What I did was add quite a bit more carrot and celery, some lemon juice and crushed chilies, and another handful of fresh basil – plus some other spices which I forget for the moment. Blended together with the left-over olive stuffing, this made a delicious stuffing for some smaller mushrooms. Into the dehydrator with them for 3 or 4 hourse, and we had the foundation of yesterday’s lunch.

To accompany that I decided on a Red Cabbage and Apple Salad to use up the last of a head of red cabbage that was weighing heavily on my mind. I shredded the cabbage finely in the food processor along with a big red apple, a tiny bit of onion, a hint of cayenne, some rice vinegar, a little mirin (agave nectar would have worked just as well) and a dash of ground cloves. Just right!

Red Cabbage & Apple Salad

Red Cabbage & Apple Salad

Okay, so it is a blurry photo, but you get the idea 🙂

Before I go I want to mention a mushroom soup I tried for the first time out of Kristen Suzanne’s soup recipe book.

Mushroom Soup

Mushroom Soup

As you see, it was rich and creamy and absolutely wonderful. More about this and other soups another time! But first a peek at two of her recipe books, new on my shelves (well, here on a spare chair in my study!).

Two Recipe Books By Kristen Suzanne

Two Recipe Books By Kristen Suzanne

You’ll be hearing more about these too – especially as I am, some few weeks into this Raw Experiment, delighted with this way of eating. I wouldn’t have believed it, but I find raw foods not only delicious on the palate but also kind to the body. Others had told me I’d be ‘converted’ to raw if I tried it, but I was a skeptic. Not any more. I am not, obviously, one hundred per cent raw. For one thing, many of my herbs, spices and condiments aren’t raw. And we still now and then choose to have from ten to fifteen per cent of a day’s calories in non-raw form. Right now it suits both of us just fine!

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Sunset Soup

Sunset Soup

Sunset Soup

I originally posted a similar recipe to this one for Sunset Soup on my Bean Vegan blog last year – with this photograph. This recipe is slightly different, using golden beets instead of squash. I think I like it better! Anyway, we had it at suppertime a couple of days ago and we’re planning on having it again soon. Great soup.

SUNSET SOUP

1 orange
1 cup chopped raw carrots
1 cup chopped raw golden beet
3/4 cup raw cranberries (I used frozen)
1 Tbsp grated ginger root
1-1/2 to 2 cups water (This is approximate. Fiddle around until it’s the right consistency for you.)
1 Tbsp white miso
1 Tbsp Braggs aminos/all-purpose seasoning
Freshly ground black pepper to taste
salt (if needed) to taste

Zest the orange, remove the white pith with a sharp knife and discard, slice and chop the orange flesh, removing seeds as you go.
Put all ingredients (including the orange zest, unless you want to reserve a few strands for garnish) into your blender and puree, adding more water if needed to get to the desired consistency.

Garnish if you like with some of the orange zest – and a few dried cranberries are pretty if you forgot to save some of the fresh ones.

Olive-Stuffed Portobellos, Quinoa Tabouleh, Mushrooms & Green Beans in a Cheesy Sauce

Olive-Stuffed Portobello Mushrooms

Olive-Stuffed Portobello Mushrooms

These Olive-Stuffed Portobellos were the key dish in yesterday’s lunch. I found a recipe in (you guessed it) Kate Wood’s Eat Smart Eat Raw that I thought I could adapt to our particular needs (lower calorie, lower fat content, lower salt). This is what I made:

OLIVE-STUFFED PORTOBELLO MUSHROOMS

2 whole Portobello mushrooms, stems removed

1 medium carrot, chopped

1 medium stick celery, chopped

4 oz (in weight) pitted kalamata olives

3/4 oz (in weight) sundried tomatoes

3 Tbsp fresh basil leaves

3 Tbsp fresh Italian parsley leaves

3 cloves garlic

1 Tbsp flaxseed meal

1 Tbsp tahini

Put everything except the mushrooms in a food processor and puree. Place the mushrooms topside down and spread the mixture on the underside. Put in the dehydrator at 115 F for 4 hours.

We ate ours as soon as it was ready (I had prepared everything in the morning, so that it was ready to come out of the dehydrator by lunchtime), faintly warm and seeming for all the world like something cooked yet with better and fresher flavour than any cooked food ever has. We had a crisp green salad with these.

Earlier in the week, I had wanted something to go with the last of the falafel I had made earlier. (It made too much for us to have, so I froze around half of them – worked fine.) 

Falafel

Falafel

Here you see the falafel drizzled with a tiny bit of tahini and served with lemon wedges.

Tabouleh seemed  like an obvious match for this dish, but of course there was what I perceived as the grain ‘problem’. Then I thought of quinoa. (If you don’t know this wonderful grain – a grass, really, but works just like a grain and stands in for all sorts of things like couscous, rice, etc., do seek it out – it’s pronounced keen-wah. In addition to being a near-perfect protein it has a delightful flavour, not too strong, which complements so many dishes and, wonder of wonders, it can be cooked in about 15 minutes. All hail quinoa! We love it!!)

But where was I? Oh yes . . .

I soaked some quinoa for a short while – around 3 hours then sprouted it for about a day until it started to grow cute little tails. I used this instead of bulgur wheat in the tabouleh – see below.

Quinoa Tabouleh

Quinoa Tabouleh

This was was pretty simple: Cilantro with a little parsley (finely chopped, a tomato in a small dice, a little finely chopped onion, a little finely diced red bell pepper, lemon juice, crushed chilies (they seem to get into a lot of things around here), salt and pepper. (Everyone has their own tabouleh recipe and mine varies from time to time. I’d have used some mint, but didn’t have any.) The tabouleh was a great success with the falafel and I also added some mushrooms and green beans in a ‘cheesy’ miso sauce.

Mushrooms & Green Beans In A Cheesy Sauce

Mushrooms & Green Beans In A Cheesy Sauce

The mushrooms were cut to bite size and the green beans cut across in 1/4-inch slices. The sauce was simply miso, tamari, rice vinegar, mirin, pepper, and  nutritional yeast. Another success 🙂

I also have a couple of delicious soups to tell you about, but that’s for another day. Happy munching!

Flax Crackers & Hummus, Portobello Salad & Green Beans

Flax Crackers

Flax Crackers

Here you have my first-ever Flax Crackers made in my new dehydrator! This was really a thread, because I thought they’d be harder to make (nope, sinfully easy), I thought the recipe was wrong (from Kate Wood’s Eat Smart Eat Raw book and it wasn’t),and I thought the wretched things wouldn’t turn out nice and crispy  (but they did). Miracle food – lovely rawncrackers with a minimum of effort and absolutely minimal ingredients!

Last evening for the FLAX CRACKERS, I used a little less water (about three cups) than the recipe called for (which was four) because I was nervous, and I soaked my raw sesame seeds for the better part of an hour rather than a quarter hour. Instead of the kelp in the recipe, I added a tablespoon of those kelp granules thata come in a shaker pack like salt or pepper. When all was nicely gluey from sitting, the mixture was spread over three non-stick sheets on the dehydrator trays and left for six hours and 115F, flipped over and left for another six. Below you see them after they’d cooled a little.

Flax Crackers (whole and broken for storage)

Flax Crackers (whole and broken for storage)

I broke them into random pieces when they were cooled and put them in a couple of air-tight containers until needed.

Today we had them with some Raw Hummus as you can see in the photo below.

Raw Hummus With Raw Flax Crackers

Raw Hummus With Raw Flax Crackers

This was a lovely combination. The RAW HUMMUS was simply a raw version of the hummus I have made for years – although this was a plainer version without chopped herbs. I used sprouted (for a couple of days) chickpeas, fresh lemon juice, a spoonful of tahini (can’t buy the raw kind), garlic, onion, paprika and cayenne – all pureed like mad until smooth as, well, as smooth as smooth. We really enjoyed this!

And for a main meal we had some lovely Portobello Salad with (click in here) Sesame Beans and Sweet Red Peppers which I posted a little while  ago.

Portobello Salad With Sesame Beans

Portobello Salad With Sesame Beans

The PORTOBELLO SALAD was portobello mushrooms marinated (in miso, tamari, rice vinegar, mirin, balsamic vinegar, agave nectar, garlic, green onion, chopped cilantro/coriander leaves, and ginger with cayenne) atop a green salad of spinach, English cucumber, celery and onion. Simple – and, by varying the ingredients in the marinade slightly and/or the proportions of them, it’s never quite the same but always good. Raw mushrooms are, I think, highly underrated!

And that, plus fruit (lots and lots of fresh raspberries and blueberries added in today) was my day of adventures in raw. Easy as anything, delicious beyond belief and fun to make!

See you tomorrow 😉

Falafel, Golden Beets & Carrots

Falafel (Raw Version)

Falafel (Raw Version)

This dish came as a surprise to me. I do so enjoy falafel, but I haven’t made it very often for some reason or other. Now going ‘raw’, I figured that would definitely be a dish which would be off the menu. Not so.

Thanks to Kate Wood’s Eat Smart Eat Raw Falafel recipe and my new dehydrator, my husband and I enjoyed falafel with a fresh green salad at lunchtime today.

The recipe required sprouted chickpeas, which I had prepared ahead of time, and some time in the dehydrator (I did them overnight), but otherwise was quick and easy. It used the chickpeas, tahini, a little olive oil, a bunch of cilantro/coriander leaves, a little tamari and lemon juice. The photo above shows them as I brought them out of the dehydrator this morning, and the one below shows my plate. Lovely!

Falafel as part of a salad meal.

Falafel as part of a salad meal.

The recipe made 20 of the little falafel darlings, as promised, and although I clearly have to work a bit on the shaping of them they were otherwise unproblematic in preparation and digestion. Lovely things!

Now yesterday was a pretty quiet day in our kitchen. What we did was have more salads and fruit, and for a change prepared a Golden Beet & Carrot dish to have atop a bed of baby spinach and some strips of Portobello mushrooms. Here’s my plate:

Golden Beet & Carrot Salad

Golden Beet & Carrot Salad

I should add that the dressing for these included ginger, freshly squeezed orange juice, a little vinegar and a very little sesame oil.

(If you’re wondering, I took the photo below to show that not all my breakfast smoothies have to be green. Yesterday I decided to keep it light – bananas and blueberries only. Frankly, I think I prefer my usual version of a breakfast with the green leaves, spirulina and flaxseed meal added, but a change is nice too.)

PinkSmoothie

And did I say I was eating fruit, fruit and more fruit? Believe it!

Already I have something purring away in the dehydrator for tomorrow, so we’ll see how that goes. Back in a little while!

Tomato & Avocado Soup, More Salads, Dehydrator

Tomato Avocado Soup

Tomato Avocado Soup

This Tomato Avocado Soup is more or less a re-run of the one we had three days ago (see here), with a couple or so small changes. Kate Wood’s original recipe did indeed call for the avocado included here  but skipped by me in my first making of the soup. It really does make a big difference – makes it beautifully creamy and absolutely delicious! Also, my husband (whose endeavour it was this time) substituted maple syrup (not raw) for the agave nectar and added a little extra. A couple of tablespoons of Bragg’s raw cider vinegar also went in along with a little more basil than called for and an extra shake of cayenne. This one’s a keeper – just the way we had it today!

The rest of today’s meals were re-runs also: a red cabbage and apple salad with a sprinkle of raisins, heirloom green zebra tomatoes with lemon juice and garam masala, and mushrooms in a spicy cheezy sauce (which I’m busy perfecting and should post exactly one of these days). Here are some quick snaps I took.

CabbageAppleSalad

Mushrooms&Tomatoes

Well that proves it – still eating and enjoying raw! And oh yes we had a bowl of berries for dessert.

Now about that dehydrator I mentioned in the subject line above this post: We decided to take the plunge and get one sooner rather than later, and this Excalibur 2400 arrived yesterday afternoon.

New Excalibur Dehydrator

New Excalibur Dehydrator

It is pictured here with its door removed in order to show the four-tray setup. I have it on the corner of my kitchen table (I have a big table) – and my kitchen mascot has already confirmed acceptance of it by perching on top. (Gotta keep the kitchen gods happy.)

Today was frantic all round, almost busier than yesterday, hence the salads rather than something more adventurous from the dehydrator. We have promised ourselves to experiment with some recipes over the weekend, so stand by for good news or whatever.

And that wraps it up for now, except to confirm that breakfast was, as usual, a smoothie and a little more fruit. Isn’t the fruit wonderful in the northern hemisphere at this time of year!

Red River Raw Borscht, Avocado & Strawberries, Portobello Green Stack

RedRiverRawBorscht2

Red River Raw Borscht

This Red River Raw Borscht is my own recipe, adapted from my cooked borscht recipe (previously published on my Bean Vegan blog). We had it today for the first time in ages, and it surprised us both by being even better than we remembered. The fruit flavours blend beautifully with the beets, and the whole is fresh and summery in feel. Here you are:

RED RIVER RAW BORSCHT

3/4 pound red beets, peeled and chopped
1 large clove garlic
Two large handfuls of fresh spinach (I’d have preferred beet greens, but it’s late in the year for that)
1-1/4 cups cranberries (I used some I’d frozen earlier)
Zest, juice and chopped flesh of 1 orange (blood orange, if you have it)
4 sundried tomatoes, soaked and chopped (soaking liquid reserved)
Large handful dulse, lightly rinsed, chopped (other sea vegetable would be good, but I was keeping with red.)
1-1/2 tsp miso
2 or 3 dashes cayenne (optional, but it gives it a nice extra zip)
Enough water to blend the ingredients and to reach the desired consistency

Set a few cranberries aside for garnish, if you wish, and put the rest of the ingredients with the soaking liquid from the dried tomatoes and a cup or more of water into a blender. Puree well, adding more water as needed. Add any extra water to bring to your preferred thickness. Taste for seasoning and adjust. Regrigerate until needed, for a cold soup, or serve at room temperature.

Garnish with cranberries and, if you like, fresh herbs, etc. Serve with freshly ground black pepper.

And – oh yes, the name of the soup? My very first taste of borscht was in the late ’40s and came from the kitchen of a lady who had migrated to Manitoba from the Ukraine. The soup was strong (not raw and not, I recall, vegetarian), chunky, full of many wonderful things, and was like no soup I’d ever eaten before. I loved it! This soup is named in honour of that long-ago hospitality. Thank you, Mrs B.

Avocado & Strawberry

Avocado & Strawberry

This Avocado and Strawberry combination was served plain except for a tiny sprinkle of balsamic vinergar and the same amount of mirin. It was delicious.

The above dish accompanied another mushroom dish:

Portobello Green Stack

Portobello Green Stack

This was really just a glorified salad, but the combination of different greens amused me and I decided to photograph it for this blog.

I started out with a large portobello sprinkled with lemon juice, Bragg’s Liquid Soy (Liquid Aminos), and a few flakes of crushed chilies. Then I put layers of each of: basil leaves, sliced heirloom green zebra tomatoes (which are still green when juicy and ripe), slivers of onion, thin rounds of green bell pepper, and more of the tomatoes on top, interspersing the layers with more lemon juice and a little (very little) more of the crushed chilies.Thin slices of English Cucumber are around the edge of the plate.

The earthy taste of the mushroom and its chewy texture complemented the freshness of the green vegetables beautifully. It was not only tasty but fun to make and eat.

This raw adventure keeps getting better and better!

Golden Beet ‘Fries’ With Spinach, Portobello Stacks & Veg Puree

Golden Beet 'Fries' With Spinach

Golden Beet 'Fries' With Spinach

This is a simple dish and a simple variation on a dish I have made earlier with cooked red beets in their own tender greens, but this one is to me nicer and has the virtue of being raw.

GOLDEN BEET FRIES WITH SPINACH

I peeled the golden beets and sliced thinly, then stacked a few at a time and sliced down the stack to produce what are either thick matchsticks or skinny ‘fries’. (With the delicate golden colour of the beets they look more like fries, so that’s what we call them at home.) I then chopped up a couple of handfuls of baby spinach and tossed it with the beets. For the dressing I used a mix of condiments – which should be mixed to your taste.

(NOTE: Not all my condiments are raw as yet, so please substitute your own ingredients accordingly if you prefer.)

The Dressing:

Raw cider vinegar
Small amount Dijon mustard or similar
Plain horseradish (from a jar), to taste
1/2 to 1 tsp Raw agave nectar

Mix just enough of this to lightly coat the beets and the spinach but be carefully not to drown the dish in it.

Pour the dressing onto the vegetables, toss thoroughly and serve at room temperature or chilled.

PortobelloStackSauced4

PORTOBELLO MUSHROOM STACKS WITH VEGETABLE PUREE

I adore portobello mushrooms – and the firm texture is part of that. We had one each as part of our lunch today, topped with brandywine heirloom tomato slices, onion slivers, green zebra heirloom tomato slices, and finally topped with a vegetable puree (see below).

But first I sprinkled a little Braggs Aminos (soy liquid) and lemon juice over them and turned them in the juice to coat on both sides. I left them for a while to take in some of the flavour on the outside – after all, they’re pretty thick mushrooms. It would take a while to marinate thoroughly and we were hungry. Besides, we like them firm 🙂 I did pop them into a very very slightly warmed over to help the process a bit, but not for long.

Slice the tomatoes, onion, etc., and when ready to eat pile them onto the portobellos. Meanwhile, prepare the puree for the top.

For the puree, I mixed a number of vegetables and seasonings together (and please continue to bear in mind that all my seasonings/condiments are not yet raw):

VEGETABLE PUREE

half a small to medium carrot
a chunk of zucchini
chopped Italian flat-leaf parsley
half a celery stalk
a small slice of onion
1 tomato
1/4 cup raw cashews
two or three Tbsp nutritional yeast flakes or to taste
1 or 2 Tbsp flaxseed meal
ground cayenne pepper to taste
lemon juice to taste

– and/or whatever else suits your fancy.

Puree the lot in a blender, adding just enough water to let it blend properly (because you want it thicker rather than thinner) and add to the top of the
vegetables on the portobellos just before serving. Eat immediately.

We declared this to be a keeper!

Dessert? Some lovely fresh strawberries!

Oh we are so very much enjoying eating all this lovely fresh produce. What a lovely time of year it is!

Stuffed Avocado, Raw Tomato Soup

Stuffed Avocad

Stuffed Avocado

Today was mostly fruit and salads (yeah, of course!) and very good they were too. I did, however, do a little (very little) preparation for a couple of dishes. The above Stuffed Avocado is one. This dish has been with me a while, over a year, since the first time I tried a Raw Food Diet (note those capital letters, my friends – it signifies how important I think this project is!). I saw the original recipe in Kate Wood’s Eat Right Eat Raw (and posted it with a photo on my Bean Vegan blog on Blogspot right HERE but of course, being me, changed it a bit right from the start, mostly by adding lime zest and lime juice. After that I started to do variations on the adaptation (as you see HERE).  The recipe lends itself to lots of experimentation and is not only simple but very forgiving.

STUFFED AVOCADO

For each avocado:
1 Tbsp raw sunflower seeds
1 medium carrot, chopped
4 sundried tomatoes, rehydrated
1 tsp miso
1 Tbsp nutritional yeast flakes
1 slice onion
1/4 thai chili or ground cayenne to taste (you might want to adjust this down a bit – we like it hot!)
a shake or two of dried basil (or use fresh – I didn’t have any)
juice of half a lime or according to taste (or use lemon)
Garnish: handful of alfalfa sprouts, slice or quarter of lime, few strands of lime zest, whatever

Puree all ingredients except for the avocado and the alfalfa sprouts. halve the avocado, remove seed. Fill the hollow in each half with the mixture and then spread it across the avocado. Garnish with the alfalfa sprouts, top with the lime zest and add the lime to the plate for squeezing.

NOTE: You may have some of the stuffing left over – just refrigerate and use it for dip or sandwich spread or whatever in the next day. Delish.

VARIATION: Add a little Bragg’s Liquid Aminos/All-Purpose Liquid Soy Seasoning, skip the dried tomatoes, and/or use ginger as well as the chili. You can substitute an herb or herb mix of your choice for the basil – whatever. Just have fun with it – we do.

Raw Tomato Soup

Raw Tomato Soup

Now this Raw Tomato Soup is sinfully quick and easy – like making a smoothie. I got the orignal recipe from the same source, Kate Wood, and can only tell you that the soup is excellent. The only thing is that either she counted on very very large bowls to hold the soup or I had extraordinarily large tomatoes. (Well, I did have large tomatoes – humongous, in fact – but I could only use three of them instead of the twelve she asked for or I’d have soon run out of room in the blender. Best to guesstimate for yourself how many you need. I do wish she’d indicated by weight – or even cupfuls of chopped tomatoes. I shall weight how much is needed next time. I did make some slight changes to suit our taste and omitted the optional avocado (which Ms Wood said would make for a creamy texture). I didn’t think it or we needed the extra calories 😉

RAW TOMATO SOUP

12 tomatoes (but see note above re how many or how much really needed)
1 stick celery
3 cloves garlic
2 tsp raw agave nectar
3 Tbsp fresh basil leaves
2 or 3 Tbsp nutritional yeast flakes
1 or 2 dashes ground cayenne
2 Tbsp Braggs Liquid Aminos/All-Purpose Liquid Soy Seasoning
8 fl oz water (or as little or much as you need to bring it to the right consistency)

Chop the vegetables and put everything into the blender and blend it until it’s smooth.

This soup was very very good – and we did finish the lot, despite it being twice as much as even these soup fiends would normally have at a sitting. I shall be working on the recipe to get it to our particular taste, but for this first time I made it reasonably close to the original (well, I upped the seasonings a tad) and would have been delighted to have it anywhere and anytime!

And now for my next meal . . . I have some portobellos in the fridge begging for something interesting to happen to them. I wouldn’t like to disappoint 🙂

Miso Ginger Mushrooms, Sesame Beans & Sweet Red Peppers

Miso Ginger Mushrooms

Miso Ginger Mushrooms

Today we thought we’d keep lunch (our main meal each day) simple, but somehow we ended up with four salads rather than the single one we’d planned 🙂 Not a bad thing!

In the photo above is my Miso Ginger Mushroom Salad which is mixed with a little Italian flat-leaf parsley, green onions, lemon zest  and grated ginger. At the last minute (so the mushrooms would stay crisp this time) I added a dressing made of dark miso, tamari (not raw, I know, but bear with me while I make the change to raw, okay?), lemon juice, a little rice vinegar, onion granules, garlic granules, salt and pepper – just enough to moisten the mushrooms without leaving dressing in the bottom of the bowl. Sadly, I didn’t keep track of the exact amounts used here, so will have to do that next time. The effect of the miso on the mushrooms was excellent, as was the fresh taste of lemon. It made a great accompaniment to the rest of the meal, including . . .

Sesame Beans & Sweet Red Pepper

Sesame Beans & Sweet Red Pepper

. . . this Sesame Beans & Sweet Red Pepper dish which turned out very blurry in the photo (sorry!) but was clean and fresh to the taste with a nice nutty under taste because of the sesame. I sliced the skinny green beans in about one-quarter inch pieces, diced some red bell pepper to about the same size and made a dressing to go over the lot. This was rice vinegar, a few drops of sesame oil, tamari , a dash or two of cayenne powder (some like it hot!), onion granules, garlic granules, and a little sea salt, etc.  I topped it with a sprinkle or two of garam masala and a teaspoon of sesame seeds, and the whole had a slightly south-east asian feel to it without upsetting the balance of the rest of the meal.  My husband pronounced it excellent, and I’ll be buying more green beans to perfect this recipe on Tuesday.

To accompany these we had a fresh Spinach Salad with Celery and Apple . . .

Spinach Salad With Celery And Apple

Spinach Salad With Celery And Apple

. . . dressed with just a little vinegar. And we had sliced Tomatoes & Basill to go with it – there are so many tomatoes out there this time of year that we have them at nearly every meal.

Tomatoes & Basil

Tomatoes & Basil

This salad was dressed simply – a little of this and that in the way of salt and pepper, a little crushed dried chilies, lemon juice and basil. The heirloom tomatoes have such wonderful flavour that we are going to feel devastataed when the season ends and we have to make do with ‘ordinary’ tomatoes from far far away.

At the end we more than satisfied, but we had saved a little space for some strawberries and blueberries – a lovely combination with a little cointreau to perk up their flavour.

Yesterday we did a re-run of the previous menu – the Terriyaki Zucchini Noodles and the Spinach and Thyme Soup and agreed, yet again, that Kristen Suzanne’s recipes are exceptional.

Here’s the noodle dish again, which had the red wine she recommends incorporated in the sauce plus the sweet red bell pepper of her recipe. This recipe rocks!

TeriyakiNoodlesPlated

And the previous day we ate the usual salads and marinated mushrooms etc. that I posted last time plus meals of fruit only. It suits us. But we do indeed intend to branch out a little (especially when all this lovely fresh produce isn’t so easily available). Preparing for that, I have ordered a couple of Kristen Suzanne’s books from Amazon.ca. What anticipation!

Tonight? Not quite sure. It’s that time and I think it will be a whole wheat tortilla wrap (not raw of course) with a filling of greens and maybe something else not raw (I still have some soy ham and cheese in the fridge). Baby steps!

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