Wednesday, May 02, 2007

Raw Food Wednesday: Buckwheat Pizza with Cashew Cheese, Celeriac Soup, Yellow Beet, Shaved Fennel and Rhubarb, Avocado and Mesclun Greens Salad

Raw Food Wednesday 5/02

Buckwheat Pizza with Cashew Cheese, Walnut Taco Filling, Marinara Sauce and Sour Cream
(pizza shells adapted from Gabriel Cousens, Taco Filling from "RAWvolution," marinara and cashew cheese from Trotter/Klein)

Yellow Beet, Shaved Fennel, Shaved Rhubarb, Avocado and Mesclun Greens Salad

Celeriac and Apple Soup
(from "Raw Food Real World" macadamia nuts, celeriac, green apple, lemon juice, olive oil, coconut water)

Back on the raw track with the pizza tonight -- Liz came home early for lunch and had enough time to knock out the walnut filling, marinara sauce and soup, which meant that we would be eating earlier tonight than usual ;)

Already having the buckwheat shells (made last week) also went a long way to "getting things done."

Many people have asked over the last three years that we've been doing raw food about the amount of time it takes to prepare meals like this. The answer is: no longer than cooked food -- just in different chunks of time.

It use to seem much more difficult having to think three days in advance, but once I wrapped my head around that, things like soaking, sprouting and dehydrating aren't seen (in GTD parlance) as "open loops," just routine "next actions"...

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