Sunflower Cilantro Pesto
1/4 Cup Sunflower Seeds
1/2 Bunch Cilantro
1-2 Limes
EVOO/Salt
Blend and add liquids as needed to make a smooth paste.
Sprouted Living Wild Rice
Sprouts for 3 days
1 cup Wild Rice
Cover in water, with spouter jar, (the easiest) or any way is fine) approximately 8 hours, drain, and continue for 2 days, you can taste for doneness and check for sprouting. Drain them well on final rinse and store in refrigerator in dry in a glass container.
HEIRLOOM TOMATO GINGER SALSA
3 Tomatoes
1 Garlic Clove minced
1 slice of ginger minced
1/2 Jalapeńo diced
1 Lime juiced
Cilantro diced
Salt
EVOO
Dice tomatoes, add the lime, ginger, garlic and jalapeño, salt and finish with EVOO.
PINEAPPLE GUACAMOLE
3 Avocados mashed in a bowl
1 Clove Garlic minced
1 Pineapple Slice diced/Salt
1/4 Jalapeńo
1/2 Lime juiced
EVOO
Combine Avocado with Lime juice, mashing in a bowl. Add other ingredients.
REINE VEGAN TRUFFLEHOUND CHEESE
COLLARD LEAVES
Layer your collard leaves with cheese, rice, salsa and guacamole, sprouts not pictured. Add top layer of Rallis Raw Olive Oil for the best indulgence. Urfa pepper garnish and Malton Salt.
Lenny Kravitz recently appeared in Men’s Magazine in such great shape, and spoke about his raw, vegan living foods diet and working making him feel his best and his fittest at 56. So hence the name 😉
The most you’ll ever learn about vegan food, is by following raw foodist, that’s where I’ve gotten so much knowledge over the years, and I’m so grateful.
It’s one of the cleanest diets, and will catapult you fast forward to a spiritual life. You’ll feel lighter, glow and easily ground.
I wish I jumped into this more this summer, now with fall transitioning. I’ll be into warm foods. Perhaps, I’ll keep sustaining at least one meal a day living raw, while I grow this culinary experience more. Enjoy!
