Meals at Living Light #3
Happy Saturday! Today is my ONE DAY OFF in all my time here at Living Light. However, I’m heading over there shortly to watch a demo and eat lunch—I guess I just can’t stay away! At least my brain gets a break, I suppose. This Science of Raw Food Nutrition series I’m taking is, in the words of the instructors themselves, “a master’s program in nutrition crammed into 103 hours.” They’re not kidding. This stuff is dense, complex, specific, and scientifically delicious! I am completely in my element here, as it’s the science of health and wellness that got me into food, and eventually raw food, to begin with. Terms like “advanced glycation endproducts” and “polycyclic aromatic hydrocarbons” and “docosahexaenoic acid” float in and out of my dreams as it is, so I’m in absolute science heaven. I’m a nerd at heart, and always will be!
But you’re here to see the food, I know! Let’s get to it. I made a chia pudding for breakfast one morning with vanilla almond milk from the Café…
…and followed it up with some green juice.
Another day, I had a Berries ‘n Cream smoothie for b-fast, with a spoonful of Vitamineral Green powder added.
I tested the waters of my new salad tolerance with this lunch of red quinoa, shredded carrots, and sprouts, topped with a handful of romaine lettuce and a dew drops of raw tomato-basil dressing.
This white chocolate-raspberry cheesecake is the most expensive dessert at the Café, but man, was it good.
These curried kale chips were right up my alley, so I bought them for a snack.
I loved this Greek Wild Rice, which was made with cucumbers, capers, scallions, a lemon-olive oil dressing, and sprouted wild rice.
Finally, after so many heavy desserts, this lemon tart with a coconut-macadamia crust was light and refreshing.
Oh, I’ve got lots more to come! Stay tuned, friends.
How’s your weekend going? Are you making anything yummy?