Slapstick photo of a delicious dinner

Zucchini noodles with parsnip and sundried tomato pesto
--
handcut zucchini noodles
freshly shelled peas
olive oil
pink salt and lemon juice
marinated for an hour
-
in blender blend into a pesto
handful of soaked sun dried tomatoes
handful of really raw cashews
olive oil
2 parsnips
1/2 an avocado
spring onion
--
mix through noodles, topped with a few loving earth dehydrated red olives

--
small cauliflower including leaves and few sticks of celery including leaves chopped finely in food processor
-
half a dozen spring onions
small handful of macadamia nuts
2 Roma tomatoes
a good spoon of fresh tumeric paste
pink salt
one clove of garlic
lemon juice
a small handful of golden raisins
a decent slug of olive oil
blend together into a sauce and pour over the cauli 'rice'
voilà now you have some kind of raw 'curried rice'

Spaghetti

--
3 small very fresh zucchini's spiralised
a good slug of olive oil
squeeze of lemon juice and a little salt
-
handful of soaked brazil nuts ground in mortar and pestle
fresh lemon thyme and oregano
1/4 whipped avocado
-
a few purplely black olives
and slices of fresh crunchy asparagus

Yup yup noodle

I was watching some raw food lady on you tube preparing some dish, and three seconds of zucchini noodle making flashed on the screen, and I realised the gaps in my technique in operating the spiraliser I borrowed off Hailey. So I tried again and it worked really well and then I made a sauce.
--
zucchini noodles
-
1/4 avocado mashed
1 tsp genmai miso
3 Roma tomatoes chopped
ground mountain pepper leaf
a few tiny carrots
fresh parsley and lemon thyme
rocket flowers to serve
when I was eating it olives came to mind, I've got green but something black would work very well I think.

Lunch, in a quiet and gentle afternoon

1.
Noodle whirl delight
-
Leftover zucchini noodle dish from last night
with the subtle addition of a tahini, miso, olive oil sauce
Plated with wedges of tomato, tiny diced squares of avocado, a sprig of rosemary and spunkle of dulse flakes

2.
Carrot and dill soup
-
Lots of tiny dutch carrots
1/2 can of coconut cream
a cup of water
fresh dill
grated ginger
juice of a lemon
pink salt
Served with freshly sprouted alfalfa and activated pepitas and olive oil
I ate this room temperature, but heated it slowly over a low heat to body temperature for the others, this was met with grand enthusiasm and enjoyment.

3. 
Emma had a piece of the delicious mango cheesecake we saved for her, harray! And I drank the leftover electrolyte drink from last night, which was perfect in this moment.

Dinner after the hot mineral soaking and drive home through the forest

First course
An Electrolyte Drink
-
A bottle of sparkling mineral water
juice of a lemon and a lime
spoon of dulse flakes
fresh mint
some prunes
spoon of coconut oil
few spoons of coconut cream
blended

Second Course
Zucchini noodles with fresh tomato sauce and cashew shiitake cream
-
Zucchinis negotiated via the mechanism of a spiraliser
Beautifully red Roma tomatoes chopped with rosmary
Delightful red capsicum with parsley
- Creme
handful of soaked organic raw cashews
olive oil
tsp of miso
salt
water
3 organic dried shiitake mushrooms
-
Noodle layered with tomatoes, tomatoes, caps and creme with pieces of dried shiitake on top and a sprinkle of dulse.

Third Course
Raw mango lime cheecake

- crust
Activated brazil nuts
3 medjool dates
lime juice
salt
handful of fresh walnuts
spoon of coconut oil
- creme
raw organic cashews soaked 24 hours
3 fresh mangoes
lime juice
1/4 coconut cream
4 spoons of coconut oil
2 medjool dates
a few spoons of lucuma powder
-
topped with slices of mango

Love

I happened to be standing next to these two most lovely girls and eating their food at the same time. It was great, incredibly delicious, beautifully wonderous and interesting to learn that avocado and tomato could somehow taste like mango. On my plate is a zucchini pasta and a fennel and blood orange salad. Thankyou, so happy.

Something like pasta

While making this dish I had the distinct desire to only use a knife for preparation. Simplicity and honing my focus into what is happening right in front of me with each ingredient as it entered the conversation. I didn't have a preconceived idea other to make some kind of pasta simulation with the lovely super fresh zucchinis and tomatoes I got from Ceres this morning.
This is the way it went
--
zucchini cut into strips, salted and parsleyed.
-
3 small Roma tomatoes cut into cubes if that term can exist with a tomato
3 tiny purple cloves of garlic
3 or so carrots sliced really thinly into rounds
1 tsp hemp oil
1 tsp brazil nut butter
1 tsp genmai miso
-'sauce' served on 'pasta' with a few soaked and halved almonds

While I was eating this I threw in a couple of kalamata olives and a few pepitas. Would definately have gone down well to add more brazil nut butter but my jar was empty and some olive oil. Anyway I had fun.