sarahfae: (Default)
A Salad (of sorts) that I had for dinner the other day...
I was in a hurry to eat, but right before I gobbled it up I realized how unattractive it looked on the plate. Oh well, it's just proof that not everything I eat looks "pretty"

 

Now tell me that this doesn't look weird, and kind of gross. At least it tasted much better then it's appearance.

In Layers:
*Sprouts
*Sunflower Parm
*Spiral-cut Carrot
*A few dashes of Vinaigrette
*Minced Sundried Tomatoes
*Julienned Cucumber
*Julienned Mango
*Topped with Agave-Mustard-Avocado dip (sounds weird, but it's SOO good!)
sarahfae: (Default)
Last night I made dinner, using the Titan Peeler and the Titan Julienne Blade. I learned a bit more about the fancy Peeler, and gained a tiny bit of frustration along with it --- mainly because I haven't quite gotten my technique down. But I haven't grated my fingers or knuckles yet, so that's a good thing.

First I started with the Mango...peeling it's skin off first...


After I peeled the Mango I continued forward with dinner prep and Julienned it. This was very difficult to do because Mango's are slippery little buggers! I did manage to Julinne most of the Mango, but boy was it a task! 
For $3.99 I can send away for the Slicing board that makes jobs like Julienning a Mango a lot easier, so I think I'm gonna do that.

Anywho - back to dinner prep!
After the Mango I Julienned half of a Cucumber, going around the cucumber like you would if you were peeling it  and stopping short of the seeds. Here's the Mango and Cucumber hangin' out together...

And then I added some Julienned Carrot to the mix...


After the Mango, Cucumber and Carrot were all happy together I threw in a little monkey wrench: finely diced Red Bell Pepper...

(Sorry! Crappy picture!)

Oh but that's not all...
This way for the grand finale... )
sarahfae: (mooozick)

I'm on my lunch break so I'd better make this quick!
First of all - even though it's only been a little more than twenty-four hours I can feel a difference in my body. While I don't plan on eating 100% raw I do want to make a larger percentage of my meals raw - like 70-30, maybe more.
At this point I'm just going to see how long I can make it work, in the most healthy way possible of course.

Today's lunch:
Cream of Cucumber Soup - from "Raw Food Made Easy"
.....this one surprised me! It's got a bite to it (with the extra fresh cracked pepper I added) - and the herbs that it calls for: Tarragon, Mint, and Dill - make it so much more flavorful than I imagined. All in all it took me about ten minutes of prep to whip it up. 


November 2011

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