Today's dish, to celebrate so many things including Phoebe's birthday

Raw dolmas, a tzatkzi style sauce made with really raw cashews, dried red Botija olives from A permaculture farm in Peru, a slice of lemon and a few organic pine nuts.

Making raw dolma's

Inspired by Chad Sarno's recipe for raw dolma's on the SAF restaurant recipe App (which is free and one of the best raw food app's easily by a mile that I have found).
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'rice'
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grated parsnips
lemon juice
olive oil
fresh dill
a few raisins finely chopped
ground mountain pepper leaf
some amount of whole pine nuts
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roll rice in a brined grape leaf. I bought a jar of leaves in brine and just rinsed them a little to take off the salty edge. In the Saf recipe there are instructions for preparing your own grape leaves.
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'tzatzki
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handful of really raw cashews with testa soaked for a little while
olive oil and lemon juice
water
tiny amount of nutritional yeast
pink salt
white part of a few spring onions
all blended into some kind of cream
add to a bowl of finely chopped cucumber and green part of spring onions