Thursday, April 12, 2012

Yummy raw picnic! : )

Today's menu:

Carrot-celery salad with sprouted wheatberries (my original)


Dandelion pesto (idea from Prof. Johanna Sophia of Saratoga, from Sophia International Learning Center)

Carrot celery salad with sprouted wheatberries:

1 carrot
3 stalks celery
2 dandelion greens or a scant handful of fresh parsely
1/4 to 1/2 cup already sprouted wheatberries
Juice of half a lemon
First-cold press olive oil
A teaspoon of fresh grated ginger root

Mince carrot, greens + celery in food processor, add rest, relax and enjoy! Better after sitting a little while.

Dandelion Pesto:

Nuts, greens, garlic, lemon juice, olive oil, salt. That's the basic plan for innumerable variations of raw-vegan pesto that I learned from Prof. Sophia.

This time round I used a huge bunch of dandelion greens from the yard, walnuts, lots of lemon juice, lots of garlic, some olive oil + salt.

Pesto is amazing on raw flatbreads, crackers, or by itself!

Blissfully yours, my dear sweet universe!... ~laura

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