Here's a photo of our meal on her gorgeous wooden table.
We had a great time yakkin' about raw foods and this n' that, and were both good n' full, but as she said, ..."just comfortably full, not gross like sometimes after (S.A.D.) meals."
Here it is shown (above) and below with zucchini, carrot, and shredded lettuce.
What I neglected to do was take a photo of the guacamole, and that probably has something to do with feeling flustered because there I was, in the midst of whipping this together, and I cracked open an avocado, and it was rotten, then another and the same thing. Ah man, avocado is key! So of course I had a mini tantrum. My boyfriend was only too glad to hop on his beloved motorcycle and run to the store, so it worked out, as things always do.Here's the recipe, before I go further and forget:
2 very large collard leaves or 3-4 small ones
1 small zucchini, diced very small
1 carrot, diced very small
1 cup diced onion
1 cup portabella mushrooms, cut into bite-sized pieces
2 cups lettuce, shredded
1/2 cup Nama Shoyu (original recipe calls for 1 cup...personal choice)
1/4 cup onion
1/2 -1 tomato
sea salt to taste
pinch of cayenne
Marinate the onions and mushrooms in nama shoyu for 10 minutes or longer.
To make the guacamole, place onions, tomatoes, cilantro, sea salt, and cayenne in food processor and pulse chop until chunky.
Peel ad pit the avocados and cut into large chunks.
Place avocados in the food processor with other ingredients and pulse chop to desired consistency.
Lay the collard leaves flat with the inside facing up.
Drain the onions and mushroom well.
Place a scoop of guacamole, zucchini, carrot, onion & mushroom mixture, and lettuce on one leaf.
Roll the leaf up and continue to do the same with the other leaves.Here are a couple photos I took of them, finished. As you can see, I had a hard time keeping them 'rolled' but MAN were they good!!
So then there's the cute little salad I made, using romaine, spinach, dandelion greens, sunflower sprouts, and tomatoes.
Next on the menu was Broccoli Soup. My friend and I LOVED it earlier in the day, and Steve hates cold soup, and even though I said, "But this one ROCKS, he wouldn't even taste it. Not even after I got the airplane spoon out.
Here's the recipe:
3 cups water
1 cup almonds
1 tsp honey or agave
2 cups broccoli
1/2 to 1 clove garlic
1 tbs olive oil
1 tsp onion
1 tsp sea salt
1/8 tsp cumin
1/8 tsp black pepper
In a blender or Vita Mix, blend water, almonds and honey until smooth.
Add the rest of the ingredients and blend until creamy.
Add more salt as desired. Garnish with whatever floats your boat. *shown with Sunflower sprouts*