Today is Erik's name in Slovak calendar. We celebrated with a Carob-Hazelnut Torte. We liked it, but kids didn't. It's very rich and filing, suitable for special occasions. The recipe is from Raw Truth: The Art of Preparing Living Foods by Jeremy Safron (page 173).
A lot of cooking, trying new things from an inspiring Australian e-book. Curried broccoli is very simple: just a little bit of coconut oil with curry powder massaged into broccoli heads. Goji-berries cookies are fast; we used freshly sprouted buckwheaties. No currants at home, so I've used some raisins and two fresh peaches. Cookies have nice orange color (they look almost artificial).
We made a big batch of vegetarian jerkies for party tomorrow (eggplant, zukini, butternut squash, sweet potato/yum, red pepper), using all 9 dehydrator trays. Recipe from Gabriel Cousens Rainbow book.
Meal log for today:
- Two kinds of green smoothies: kale, pears, mint (inspired by Green for Life), and salad, napa, blueberries, banana, chia seeds
- Dumplings with sheep cheese and bacon (bryndzove halusky) for kids - their favorite Slovak traditional food, with sauerkraut (probably the only healthy part of their meal). I've got similarly tasting lunch: sprouted buckwheat ("dumplings"), avocado with sprouts ("cheese"), marinated mushrooms and olives ("bacon") and the same home-made sauerkraut
- Haselnut-carob cake (tons of it :-), jasmine tea, banana, pear, apple
- curried broccoli with tomatoes, onion crackers, garlic toast, crab cake
- nuts and red vine with friends (well after midnight, very unhealthy!).
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