Living Rawesome Day #218 Cornbread Bruschetta pg. 182 entertaining in the raw
February 28, 2010
I am listening to Sanctus Real’s song, Forgiven. I absolutely love this song. It makes me feel like no matter what happens I can lean on Jesus and all is forgiven.
I have had a long day, I woke up this morning at 3 am to the bright full moon. I lay there thinking about how I should go outside and bask in the marvelous moonlight. I thought about how many full moons that have come and gone that I have missed the awe and magnificence of it. So I got out of bed and went outside and enjoyed the silence. It was chilly out, so I didn’t stay long but I enjoyed the time I was outside. When I came inside I decided to study. After I finished studying, I walked the dogs at 6:30am to my favorite spot on the lake. They loved it. I watched them jump in the water and play for a while. I was going to meditate longer but they kept coming up to me and nuzzling on my lap. They love the attention. I guess you could say that I do too. I love waking up that early. I love the sound of the earth when most of the people and animals are asleep. It’s my special time with God.
I have been in the kitchen many hours today. I made Fermented Sauerkraut and salads today. I am encouraged to make different raw recipes because I have been mostly raw for one week now. The first 4 days, my head was very foggy and I felt like I didn’t have any energy. The last two days have been filled with high vibrations. I love feeling the optimum level of health and self. I am serious when I say that I feel closer to God when I am raw. My meditations are so much more meaningful and my mind is more focused. The synchronicities are ever flowing when I eat the way I should and spend time with God.
My choice of the MK recipe of the day is the cornbread bruschetta. This goes with white truffle sour cream and spiced tomatoes. I haven’t eaten cornbread in such a long time, I do miss eating it. It is a comfort food that I do enjoy. I can pass on mash potatoes, and hot soups, but I would jump at the chance to eat cornbread if it would make me feel good. I used to love Marie Calendar’s. They use to have restaurants in the San Diego area where I lived in 9th grade. They made decadent pies and they were known for their cornbread. They always had the best cornbread. I know my Mom can agree with me on that.
This recipe involves using the food processor, coffee grinder and dehydrator. I was only in the kitchen for about 10 minutes working on this lovely recipe.
Bruschetta Ingredients
flax meal
dried oregano
corn kernals
walnuts, soaked
sea salt
black pepper
olive oil
shallot
nutritional yeast ( I left out)
agave nectar (Honey)
lemon juice
minced jalapeno
ancho chile powder
I ground up the flax seeds and put them into a bowl.
Then I added the remaining ingredients. The consistency was very pasty. I thought it wouldn’t mix up, but it did without a problem at all.
Then I spread it out on a Teflex sheet into 1/2 inch and cut the mixture into triangles.
The cornbread will be in the dehydrator until Tuesday. This will be a real treat.
*I used honey in this recipe because I love honey in Cornbread.
“Love yourself—accept yourself—forgive yourself—and be good to yourself, because without you the rest of us are without a source of many wonderful things. Leo F. Buscaglia