w/dried cranberries, bananas, and almond milk
This granola was made using the recipe on page 269 of RFRW as inspiration. I pureed apples, dates, orange zest, vanilla, and cinnamon and then added sunflower seeds, pumpkin seeds, almonds, pecans, and walnuts. This mixture was then dehydrated for 24 hours...the longer you dehydrate it, the crunchier it gets...I just couldn't wait any longer.
The almond milk (p. 190 of RAW) is really good and so simple to make:
1 Part soaked almonds
2 Parts filtered water
Blend for a few minutes until the almonds are pulverized and liquid becomes white and frothy. Strain through cheese cloth (or a nut bag I wish I had) and chill. The leftover almonds can then be dehydrated and used in future recipes...so cool!
Zucchini and Heirloom Tomato Lasagna
This may be my lunch and/or dinner option for the next two days. As I said, it was a bit labor intensive but made plenty for seconds, thirds...and, I have to say the flavors may actually be better on day 2! I'm still amazed by the "ricotta".
Sprouted Quinoa Tabouleh
Cashew "Hummus" w/ Sun-Dried Tomato
Tortilla Chips (from yesterday's tacos)
I made this tabouleh using sprouted quinoa (soaked over night and then sprouted for two days). I am a huge tabouleh fan and make it quite often, so I was a bit nervous about concocting a raw version. I was, however, pleasantly surprised at how great this tasted. The quinoa softens up nicely and the flavor is both nutty and fresh. The lemon and olive oil absorb into the seeds and everything comes together perfectly. I love quinoa and use it in my cooking in place of rice or grains; it's a great source of protein, vitamins, and amino acids.
This version of hummus is made using soaked cashews, sun-dried tomatoes, lemon juice, water, olive oil, cumin, and sea salt.
1/2 Mile Run
Two Rounds of:
10 Push Ups
10 Pull Ups
10 Sit Ups
10 Back Extensions
Two Rounds of Kettle Bell Swings (35lbs)
10 Both Arms
10 Left Arm
10 Right Arm
5X5 Back Squats
Five Rounds of:
100 Meter Sprints