The 23rd day of Raw

    Today I had some fun sharing one of my favorite raw dishes with some friends.  I took the Buckwheat Sunflower Seed Pizza Crust with some favorite toppings to a lunch gathering. My friends were anxious to try it.  I had some positive feedback and they shared excitement of their new view of raw foods, seeing that there is a variety-not just salad, fruits and carrot sticks! I was asked to post more of the recipes for them to try.  I will share a few more of my favorites. The book Eat Raw, Eat Well has so many things to try, just the few I post will only be the tip. I really think all of you would love the book. Get it from the library first, if you are not sure about buying it.

     Back to our routine.
Breakfast-Apple, Almond and Ginger Chia Seed Bowl- A repeat, but a good one.
Dinner-Pasta Bolognese- In the picture, you'll see that it is Zucchini Noodles with a Red Pepper Basil Sauce, and Walnut Mince (southwest flavored) It is an easy dish to prepare.  This could be another stand by that doesn't require much soaking or any dehydrating. The recipe called for mixing these all and serving, but I would rather put the components separately so as to keep the zucchini noodles together. The zucchini noodles are just grated zucchini done with a julienne grater (a simple hand held tool) and can be used with any sauce. So Versatile!

Terri's BG- 111
Melanie's BG- 150!   Note this, she didn't exercise today! Crazy?

Pasta Bolognese

Buckwheat and Sunflower Seed Pizza Crust (pictured on Day 11)
2 cups buckwheat groats, soaked (soak in double the amount of cold water for 30 min. Rinse, and drain)
3/4 cup raw sunflower seeds, soaked (same as above)
3/4 cup  chopped carrot
1/2 cup chopped red bell pepper
 1/4 cup cold-pressed (extra virgin) olive oil
2 cloves garlic
 1 t. dried oregano
1/2 t. fine sea salt
1/2 cup filtered water
1 cup ground flax seeds
    In a high powered blender, process the carrot, red pepper, olive oil, garlic, oregano and salt until smooth. Add the soaked groats, seeds, and water. Mix until smooth.  Transfer to a work bowl and stir in the ground flax seeds. Let sit for about 10 minutes so the flax seeds can absorb some of the moisture.
     Transfer to  nonstick dehydrator sheets and using your hands (and a bowl of warm water to help smooth and form the crusts) shape into circular small pizza crusts about 1/2 inch thick.  At 105 degrees, dehydrate for 5 to 6 hours, then remove from the nonstick dehydrator sheet and a mesh dehydrator sheet for a couple more hours, or until  dry on the outside and soft in the middle, but done.
    Top with a cashew cream cheese topping, a marinara topping, and any of your favorites.(spinach leaves,  softened broccoli, mushrooms, red peppers, tomatoes, green onions, hemp seeds, and almond Parmesan)
Enjoy!