Living Rawesome Day #99 Vegetables for Crepes pg. 68 everyday raw
November 1, 2009
Tonight I made the vegetables for the Savory Crepes. I can’t get over how good the lemon-thyme yogurt is. This morning Sebastian woke up and made me a vegetable plate. He cut up carrots and cauliflower. He is so sweet. So tonight when I got home, I ate the carrots and cauliflower with the yogurt. It was so delicious. I needed something fresh and delicious and made with love<3
Ingredients
spinach olive oil
sea salt
chopped tomatoes
portobello mushrooms
red onion
apple cider vinegar
The recipe calls for the dehydration to be done before serving. Tomorrow I will dehydrate them and then have the meal with all the ingredients put together. I will let you know how it is.
Tonight I had a left over goji berry souffle. It was the most incredible dessert I have had in a long time. It was so creamy, I couldn’t believe how delicious it was. I had it in the freezer and I let it sit out for about 45 minutes. Perfect, absolutely perfect. I really didn’t think it would be that good, goji berries are not so tasty when you eat them by themselves. I like them with mulberries and cashews, and a bit of cacao nibs. But this dessert was divine.
I am so tired, I am off to bed. It was my first day back to work. I am going to try it one day a week and see how that goes. I can’t just sit home, it drives me crazy. It was a long day, but rewarding:) I am blessed to have the opportunity to enjoy working with God’s marvelous food.
“For today and its blessings, I owe the world an attitude of gratitude.”