Are You Eating with the Seasons?

Food For a Few Days:
Friday:
Breakfast:
1/2 ripe luscious cantelope
Juice: 10 leaves red chard, parsley, mint, 4 carrots, 1/3 cuke and apple!
Lunch:
Foods Alive Italian crackers
Snacks:
Container raw kale and cabbage salad
Raw Revolution chocolate hazelnut bar
Dinner with Girlfriends at Palma, 28 Cornelia Street, NYC - This restaurant is just like being in Paris with the food of Italy. We ate in the garden under the night sky. If you have an event, you can book the farmhouse for a private table:
Fabulous Italian bread with eggplant olive 'caponata'
2 glasses extraordinary red wine
appetizer of Arancini: hand rolled rice (risotto) balls filled with formagi misti fried to a golden crust
entree of fettuccine ai funghi; homemade fettuccine pasta with wild mushrooms and truffle pate
Dessert:
Around the block for fabulous Greek gelatto at "Cones"; Dulce de Leche and Zabaglione
An altogether exceptional meal
12 ounces water
Saturday: traveling to my friend's lake house
Breakfast:
Raw Revolution chocolate hazelnut bar
Lunch: at the house
Salad with Mizuna greens, mixed sprouts, carrots, tomatoes, mustard greens, 1/2 avo and pecans with dulse, nutritional yeast, olive oil and sea salt
extra pecans
Snack:
Co-licking the batter for 2 Strawberry Cream Pies and teaching my friend Idele how to make raw pie; we had a bliss time!
Cocktail:
Raw Cacao elixir with fresh Thai coconut, raw crunchy almond butter, cacao, banana and agave; with a shot of Captain Morgan's Spiced Rum! (oops); consumed out on the deck overlooking the lake
Dinner: (non raw)
Macro meal (guiding my friend into shifting into a macro and raw combo lifestyle):
Yummy barley cooked with hijiki, with olive oil, raw tahini and a dash of sea salt
Stir Fry of purple kale, Mizuna greens, carrots, onion, mixed mycopedia of mushrooms, fresh ginger root, tempeh and cashews with olive oil, Bragg's, tumeric and Herbs de Provence
Sunday:
No Breakfast
Lunch/Snacks:
1 ripe mango
32 ounces water
2 carrots dipped in sunflower seed pate with soaked sunflower seeds, mixed vege juice 'poop', soaked sundried tomatoes and water, cayenne, olive oil, nutritional yeast, dulse, Bragg's, apple cider vinegar and sea salt
2 magnificent pieces of Strawberry Cream Pie out on the deck
handful of cashews
Dinner: at Fratelli's, Branchville, NJ (non raw)
2 pieces garlic bread with bruscetta tomato
salad with lettuce, sundried tomatoes, artichoke hearts, tomatoes and 1 cube mozarella
Entree of sauteed:
escarole, broccoli, broccoli rabe and mushrooms in garlic and olive oil
Monday:
Breakfast:
5 strawberries
16 ounces water
2 teaspoons raw crunchy almond butter
Morning elixir with water, cacao, banana, raspeberries, shredded coconut, raw crunchy almond butter and agave - made really well by Idele! who will be receiving her own Vitamix next week.
Snacks:
1/2 small bag of unsulphured apricots
3/4 bag of Kaia Food Raw Buckwheat Granola - delicious and a new discovery
Dinner:
Rockin' guacamole with avos, tomatoe, garlic, onion, lemon, cayenne, hot sauce and seal salt
Salad with mixed lettuces, cuke, mixed sprouts, carrot, red pepper, with dulse, nutritional yeast, olive oil and sea salt
24 ounces water
Dessert:
Strawberry Cream Pie
Tuesday:
Breakfast:
16 ounces lemon water
Small leftover guac and salad
Lunch: traveling back home
Small amount of Kaia Food Raw Buckwheat Granola
Snacks:
2 handfuls cashews
Raw Revolution chocolate hazelnut bar
Dinner:
From the amazing Genesis organic biodynamic farm in Blairstown, NJ - just picked CSA veges: Check out the farm and learning center:
http://www.genesisfarm.org/
Mixed lettuces and arugula, sweet potato (yes, delicious sliced in rounds raw), carrot, Walla Walla (onion) with dulse, nutritional yeast, olive oil and sea salt - Yeaowwwwwww!!!! Nothing like just-picked pure veges
16 ounces water
Dessert:
3 rolled dates in coconut
Wednesday:
Breakfast:
1 luscious mango
32 ounces lemon water
Lunch:
A few Foods Alive Italian flax crackers with raw sunflower pate from the weekend
Snacks:
Lori's frozen Banana Cream Pie!!!, Lori's Chocolate Pudding, Lori's Almond Balls! I was gifted with all of these from Lori. How could I not eat them :)
Dinner:
Salad of mixed lettuces and arugula, sweet potato, carrot, Walla Walla (onion) with dulse, nutritional yeast, olive oil and sea salt
Thursday:
Breakfast:
Fruit Smoothie of water, frozen mixed berries and banana
Lunch:
Foods Alive flax crackers with more sunflower paet from the weekend
Snack:
Raw Revolution chocolate hazelnut bar
32 ounces water
Dinner:
Salad of mixed lettuces and arugula, sweet potato, carrot, Walla Walla (onion) with dulse, nutritional yeast, olive oil and sea salt
Dessert:
High Country Kombucha Wild Root drink with Organic Nectars Vanilla ice cream dropped in the glass: Thank you thank you to the amazing guy who was demo-ing this drink at Mrs. Green's. We spoke about being raw, and he told me that putting some raw vanilla ice cream in the kombucha makes it taste like a rootbeer float! Not only that, he gifted me a bottle of it! Much gratitude for this rockin' drink!
So, I missed 'being' with all of you on my blog. It's good to see some loved ones exploring more raw food and getting excited about it. Not to go back to the 'Elimination Conversation' one more time, but it's great when friends go raw and notice how radically different their pooping habits are; going from once a day to three, four or five times a day means a healthy colon!
Summer fruits are emerging; getting to eat my first cantelopes and mangoes. Pretty soon is my favorite; pure organic watermelon. So, I'll tell you in advance: Seedless watermelon is NOT a good thing. The melon needs to be genetically modified to eliminate its natural birthright of seeding. Remember when you were a child and would spit watermelon seeds at your friends??? Remember Sunday afternoons eating watermelon and feeling the juices drip down your chin? Remember the texture of the black seeds?
One of the managers of Mrs. Green's once told me that people find it too tiresome to eat seeds and request seedless! There they always get me my seeded (or normal) watermelons. I buy big whole ones and eat luscious chunks for breakfast in the Summer. It's my absolute favorite fruit experience; mangoes and Green Gage Plums (which come out in September, and are near and dear to me from childhood memories of my mom buying them for me) come second. Of course, I love a juicy nectarine, peach or plum, too; but we're not quite there, yet. Be patient and enjoy the fruits of the season, just as our evolutionary brothers and sisters, the apes and monkeys, did. They only ate what grew at the time.
Please write in and share any childhood memories of Summer fruits...