On a Basil & Garlic kick this week.

Yesterday was a roll out of bed and be semi-lazy about making myself anything to eat. Luckily, I like to keep some sort of breakfast bar (in a cookie shape... because I like circles better :) on hand for the sake of healthy and delicious convenience. This week's are Pumpkin-Apple-Carrot Breakfast Cookies, which I very loosely based off of Me Amoeba's raw carrot cake recipe. Made that about a week ago for dessert for my family and boyfriend. Pretty good! All of us concurred that it would be an awesome treat for breakfast since it was so filling and we could barely eat more than a bite. Mmm fiber.  

For breakfast yesterday: Pumpkin-Apple-Carrot Cookies and a Guava-Strawberry-Banana Flax Smoothie sweetened with raw honey.

I also made Rosemary Almond Crackers. I used Nouveau Raw's Recipe, but used raw wheat germ instead of oat flour since I was out. These are terrific alone or with toppings.

I also made Matt Amsden's famous onion bread, which I found on The Rawtarian's site. I topped it with fresh basil leaves from my backyard, sliced tomatoes, pea shoots I found at Trader Joe's, and my own Sundried Tomato-Spinach-Basil Cashew Cheese:

 

1 cup cashews, soaked for two hours or more
Juice of one lemon

1 Tbsp cold-pressed extra virgin olive oil
¼ tsp salt

Handful of spinach leaves (I used baby spinach)

5 sun dried tomatoes

¼ cup basil

1 sprig fresh rosemary (optional)

2 Tbsp nutritional yeast (optional)

Process the cashews in a food processor until they become pretty well ground. Add the remaining ingredients. Since my food processor is tiny and the mixture is very think, I chopped up my spinach into small pieces separately and mixed it all together in the container I stored my cashew cheese in.

I'm a tomato fiend. I also topped 2 almond crackers with "cheese", tomatoes, and basil.

I made Me Amoeba's Sprouted Lentil and Quinoa Tabbouleh as a side for dinner.

I also made myself a... taco...?... out of onion bread, sprouted garbanzo & veggie hummus, artichoke hearts, and baby spinach. Sliced tomato would have been good in here.

Veggie and Sprouted Garbanzo Hummus:

1 cup sprouted garbanzos (chickpeas)

1 cup chopped broccoli 

1 cup zucchini 

3-4 cloves garlic (more or less according to your taste)

Juice of one lemon

¼ cup extra virgin olive oil

½ cup tahini

1 tsp cumin

¼ cup fresh basil (optional... I threw this in last minute and I loved it)

Throw the garbanzos, broccoli, and zucchini in the food processer and mix until smooth. Add and process the rest of the ingredients. Enjoy with vegetable crudités (I love carrots with hummus) or whatever else you may fancy.

 I stopped by my boyfriend's house yesterday to water his lawn since he left town for work and put down grass seed right before he left. I love being outside. I act like a 5 year old and like to make rainbows with water.

I ate a good few handfuls of mulberries while I was outside watering. Mmm!

As is expected from a 5 year old, I like to play with my food too apparently. 

 Nothing wrong with that... unless you're in company that requires proper etiquette of course :)