This evening i prepared a raw vegan (apart from the homemade bread) meal for two.
I started by grating beetroot, cucumber and pears (all organic from my garden) plus supermarket carrots (soaked in bicarbonate of soda to remove any pesticides), then made a dressing of homemade apple cider vinegar, organic olive oil, raw tahini, himalayan salt, fenugreek, turmeric and black pepper, poured over the grated salad and left to marinate.
Next i added to the food processor some sprouted Limitz (an ancient grain similar to spelt), sprouted mung beans, half of a small zucchini, tahini, turmeric, and black pepper and processed until smooth.
Sprouted Limitz
Served with olives and home made bread.
Plus a couple of small helper mushrooms which appeared from nowhere!
Meal eaten on balcony with sunset view.
D-Licious.
Sat Nam
Atma
