It’s just pretty.

Spinach, sprouts, cucumbers, cilantro, grape tomatoes, red cabbage and shredded carrot.

Delicious!

Loren made a delicious noodle dish the other night and I had to share it with y’all.

He took cooked whole wheat noodles, chopped broccoli, sliced grape tomatoes, a handful of pine nuts, chopped basil, chopped spinach, crushed red pepper flakes and mixed it with some of R. Thomas’ rosemary dressing (apple cider vinegar, essential balance oil, lemon juice, filtered water, rosemary, Dijon mustard, garlic, sea salt, xantham gum and black pepper).

This salad is marvelous and the avocado on top has major attitude.

This delicious dinner consists of spinach leaves, romaine lettuce, shredded carrot, shredded broccoli, yellow corn (cut straight off the cob), sprouted lentils, chopped banana peppers, diced green pepper, diced jalapeno pepper, grape tomatoes, cilantro and an avocado mohawk.

Booya!

Tonight’s dinner was inspired by my fridge: shelf 2.  I looked in, saw two cobs-o-corn and decided it was a corn kind of a night!  To prepare the corn, I shucked them and then rolled em’ around in a little mixture of freshly ground black pepper and sea salt. Done!

Next stop: avocado mountain! Cut an avocado in half, trash the pit and leave the meat inside it’s skin.   In a small bowl, combine the juice of 1/2 a lime (I found 1 lime was too much), diced tomato, chopped shredded carrot, crumbled raw pecans and crumbled raw walnuts, chopped cilantro, cumin, cayenne pepper and a hint of sea salt.  Use your eyeballs for the measurements here and spice to your liking.  Mix together very well and then mount a heaping spoonful (or more!) on top of an avocado half.  Garnish with some sprouts (I used onion & clover sprouts).

One corn of cob and one avocado half is the perfect amount of food for dinner! It def satisfies my ‘post run and work day’ hunger.

One word, 10 letters (all the same): Mmmmmmmmmm!!! You wouldn’t think you’d be able to find an amazing raw restaurant in East Point, GA but you can!! Lovin’ It Live is truly an amazing experience.  The following photos are of the Stuffed Avocados, Vitality Soup, House Salad, Lasagna, Sage Burger and Sweet Potato Pie. My partner and his friend went and enjoyed this amazing meal–he brought me home the nachos and they were as amazing as can be imagined.

Whenever we have guests over I usually have food sitting out so anyone who is hungry can munch.  Last Friday my partner had two friends over so I made them a little raw snack.  This snack consisted of gauc, cucumber slices, carrot sticks, tomatillo salsa, hummus and some greek olives.  It was gone before I knew it and I put round 2 out for the guys.  Sometimes its fun to feed people raw foods without them even realizing its a healthly alternative.

Big ups to Loren’s friend, David, who hooked it up with this ultra super mega cool book about sprouting. It’s so informative!

Raw-chos are not to be confused with Raw-cos. While they are in the same family, they are completely different (don’t you see that letter ‘h’ there?)!  I will say (and stand by it forever) that raw-chos win over raw-cos.

First things first:

Rustin’s Raw-cho Cheese!:

Put 1 1/3 cup raw cashews, the juice of 1 lemon, 1/4 cup water and 1 red pepper (washed, seeded and chopped) in the bowl of a food processor.  Hit go until it’s a creamy consistency that you agree with.

I started off the plate with some raw flax seed chips (these were purchased at R. Thomas.  SOMEONE BUY ME A DEHYDRATOR).  To the chips I added some diced green peppers, shredded carrot, diced onions, cilantro and raw-cho cheese.  Next comes another layer of chips! To this layer I added, more diced onions, shredded broccoli n red cabbage, corn off the cob, more cilantro, raw-cho cheese, sliced grape tomatoes, diced avocado, sprouts and finally, a little bit of fresh mint.

Holy Mother of Crap it was delicious!! (HMoC)

The rumors are true–Decatur really is Greater. We’re so excited for our upcoming move that we already started celebrating in our new neighborhood’s activities! Last Saturday we found ourselves day drinking in the spirit of the Decatur/Oakhurst/East Atlanta/Virginia Highlands pub crawl!! We started off the crawl at the Universal Joint where I munched on some hummus and veggies (no pita for this chick-I let the boys eat that) and my partner joyfully ate a black bean burger and salad.  The food at the U-Joint is incredible and we couldnt be more excited to have an awesome pub across the street from our new house! The U-Joint has a rockin patio and they allow dogs so I see many-a-nice-nights in my future chillin on the patio with my favorite pup and favorite boy!

I don’t know about you but after a meal I’m usually looking for dessert!  This Middle Eastern inspired dessert can be found in Matt Amsden’s book, RAWvolution.

Take 1 cup raw tahini, 3/4 cup agave nectar and 3/4 cup raw almonds (finely ground in a food processor) and mix them all in a medium sized bowl.

Now this next part calls for raw sliced almonds but I used raw quartered almonds.  It looks prettier when you used the sliced so if you’re going for impressive, you know which one to use.  In the bottom of a glass baking dish (or a metal small cake pan) sprinkle some sliced (or quartered) almonds so it roughly covers the bottom of the dish (or pan).  Pour the the halvah into the dish (or pan) and spread evenly.  Coat the top of the mixture with some more almonds and then put it in the freezer so it can set.  Serve thouroughly chilled, right out of the freezer.