Crusts made with golden and dark flaxseed, hempseed, and one with basil, olives, and kale; the other with kale, cilantro, and green onion.
For the Mexican-style pizza, I topped it with tomatoes, green onions, and cilantro. The regular pizza is topped with tomatoes, fennel, and basil. The sauce is made from sun-dried tomatoes.
I’m so lucky to have such raw-friendly friends. The party will have some gazpachos, too!
Spinach & arugula salad with jalapeno, scallions, and apple (will be tossed when I get there)
Fruit Salad
Kale salad w/ carrots (nuts and hemp checked because the dressing has hemp oil and Brazil nuts).
I know it’s not the best photo, but I’m excited about this salad, inspired by one that I shared with Sue (a/k/a Vegan Twins!) at Rawstar in NYC. The salad we had had multiple types of greens, including kale and chard, sun-dried tomatoes, cranberries, olives, mint, parsley, and probably other things I’m not remembering. It was probably our favorite item!
So this salad has a mint pesto made with garlic, lemon juice, hempseeds, parlsey, mint, and extra-virgin (cold-pressed) olive oil. The pesto recipe is in Rice & Spice, but I used significantly less oil than called for, along with hempseeds instead of almonds. I mixed some pesto with the romaine and kale, topped with sun-dried tomatoes! Add salt if desired. Yum. 
(Approximate measurements: 3 cloves garlic (large in size), 5 T. lemon juice, 1/4 c. hempseeds, 2 cups each mint and parsley, 3-4 T. olive oil, whirled in a food processor) The pesto will make enough for 4-6 large salads. My “large” salad is about 6-8 cups. I also used the pesto, though, for a rice and beans dish for my special guy. It goes well with chickpeas and fava beans.
Salad with spinach, arugula, carrots, and bean sprouts.
Ginger Dressing (makes about 3/4 c.)
2 T. fresh ginger
2/3 c. apple, chopped, skins on or off
1/4-1/3 c. water
2 T. Bragg’s, tamari, or nama shoyu
1 tsp. sambal oelek or other spicy sauce or fresh chilies
1 tsp. hemp oil
1 tsp. flax oil
1 tsp. sesame oil
Blend in Vita-Mix or blender until smooth.
This salad has raw sea palm & wakame, with cucumber, set on a Swiss chard leaf with a little brown rice vinegar, shoyu, hempseeds, and red chili flakes. I ate this and a few other solid foods today to take a small dinner break from juice feasting. (Yes, it was awesome!! Delicious!)
I have been juice feasting, for the most part, for a week now, with the last part including a day of wheatgrass only and also high wheatgrass amounts. I feel amazing. It’s like my 20/20 vision has been enhanced and I can see further distances very clearly (or am I noticing this distance-sight capability due to increased mental capacity? I don’t know….). My skin still looks like it’s purifying and detoxing itself. Energy is high, as are coordination and reflexes. I do have cravings for some cooked foods, but on those days I either fight it or I have some solid raw foods. I don’t know how long I will feast on and off, but I am enjoying it and I know that I should do some mono juicing and mono eating as well, as I am finding my body enjoys the purity of eating one food by itself.
This is a repeat and something I hadn’t made in a while, a hemp, basil, and spinach pesto stuffed into tofu cutlets, dipped into a cornmeal mixture, and sauteed with spray oil. This was not for me, but I enjoyed making it just the same.
It was served with sun-dried tomato polenta and roasted garlic spinach.
Mixed greens with cilantro, kale, jicama, mango, carrots, corn, avocado, clover sprouts, a green pea-adzuki-lentil sprout blend, and a spicy Liquid Gold nutritional yeast dressing (with hemp).
Kale with avocado, bok choy, dulse, carrots, and a nutritional yeast dressing adapted from Becoming Vegan.
Dessert!
Nutritional Yeast Dressing
3 T. virgin coconut oil
3 T. flax oil
1 T. hempseed butter
1 T. extra-virgin olive oil
1/2 c. water
1/3 c. lemon juice
1-2 T. balsamic vinegar
1/4 c. Bragg’s or nama shoyu
1/2 c. nutritional yeast
1 tsp. Dijon mustard
1 tsp. ground cumin
Raw truffles with cacao (I need to grind it more next time!), coconut oil, agave nectar, raisins (ground), extracts, and hempseeds. Not what I was going for but tasty, anyway.
These are simply amazing and I think better than any cooked cookie I’ve ever had! They have cashews, sun-dried bing cherries, agave nectar (not a lot), and vanilla extract.
The Complete Book of Raw Food
Tabouli with hempseeds, cucumber, tomatoes, mint, lemon juice, and garlic. Eating raw foods is an easy way to cut the gluten out of your diet; if you’ll notice, everything that I’ve made in the past week or so that has been raw has also been conveniently wheat- and gluten-free.
