Breakfast under the eaves, near rain soaked grass

1.
Dill and mango smoothie
-
2 bananas
2 mangoes
1/2 a bunch of dill
2 good handfuls of red cos lettuce
juice of almost a whole lime
1 cup of citrine and sunstone gemwater
1 cup of water

2.
Apple ladder
-
Slice of apple from orchard down the road
Fresh mango from far away
A medium small leaf of mint from the garden


3.
Breakfast protein
-
approxa-moxa-matelly -
1/2 cup of Hempseed protein
3 spoons of tahini
3 spoons of coconut oil
3 medjool dates
lime juice
rolled into a small ball and coated in fresh buckwheat sprouts and tipped with a borage flower

Buckwheat porridge with walnut milk and apple

--

Cooked whole buckwheat  and apple with pink salt

Walnut milk: freshly shelled walnuts, a couple of dates, spoon of coconut oil and water (blended well in a blender)

A few dried pears and a sprinkle of coconut on top

Chewing

Chewing is definately good for you.
--
Massaged curly kale, salt, lemon juice,
1 tsp hemp oil,
2 carrots,
handful buckwheat sprouts,
dulse,
tahina.

Go in for batter

Time to re-set the pancake mode... I got my sourdough culture out of the fridge and coaxed it back to life with some fresh flour. Then searching around for flour I found some coarse yellow maize and a generic gluten free flour mixture, I mixed a little of each together with some water, added some buckwheat sprouts and sourdough culture and let it ferment.

So long since I've cooked something

After an active day of running, planting seeds and working on a mural in the city I decided that I wanted to eat something warm, cooked and hearty for dinner. Lately I've been eating mostly raw, and mostly smoothies and a lot of greens. A simple highly digestive carbohydrate was called for and so I went down the buckwheat and tempeh bolagnaise route. It was very good, I'm really happy I went there.
--
In one pot cook whole buckwheat, when it's ready add salt, lemon juice and fresh thyme.
In another pot fry chili tempeh (crumbled) with coconut oil and pink salt.
Add lots of grated jap pumpkin and continue frying,
after a little while add juice of 1/2 lemon, handful of sultanas
and when your ready add a tin of canned tomatoes, mash them up and mix through so it all goes nice and saucy, add few tbs of water and allow it to cook a bit further. At some point, perfectly timed the buckwheat will be ready. Serve sauce on top of grain and top with fresh lemon thyme. Olive oil would be a good option.
The pumpkin and coconut oil created a wonderfully sweet and fragrant flavour, buckwheat is very grounding, easy to digest and contains Vitamin P - Rutin.

The latter tea gatherings were called unkyaki-chakai, and on such occasions low-grade tea was drunk and a communal bath taken. In the bathroom, small, decorated screens, flowers, vases and incense-holders were installed, and even in the tea-room itself two scrolls of calligraphy were hung up on the east and west walls, complemented by tastefully-arranged flowers and more screens.   
After the bath, tea was drunk, of which there were two types - one of them Uji tea. By way of fruit there were white melons and mountain peaches, accompanied by buckwheat-noodles. There is no trace here of the rich ostentation of the former tea competitions of the capital city. Pictorial decorations and flowers were chosen in accordance with personal taste, and rare tea utensils seem no longer to have been employed. It was a quite different spirit that ruled these gatherings.

-- Zen in the Art of the Tea Ceremony, Horst Hammitzsch, p32-33

Raw Craquer Pizza

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Live Pizza's
-
Craquer One  late afternoon supper (pictured above)
dehydrated pizza base (sprouted buckwheat, grated carrot, garlic, salt, olive and walnut oil, black sesame seeds)
Fresh avocado and tomato
Activated brazil nuts
Dulse flakes
-
Craquer Two  dinner
dehydrated pizza base (sprouted buckwheat, grated carrot, garlic, salt, olive and walnut oil, golden flaxseeds, hempseed protein) 
Slices of avocado
Fried slices of king brown mushrooms with fresh garlic, himalayan salt, olive oil and blood orange juice
a few pistachio nuts
crumbles of pecorino cheese
slices of cucumber
rocket flowers

A light like taboulei

--

Sprouted buckwheat

avocado

fuji apple from local farm

fresh parsley from mum's garden

lemon juice

served on freshly cooked dosa with tahina sauce
eaten outside in the sunshine

Raw chocolate coated energy bar

Major discovery, I can choc dip things... Ive figured out how to make raw chocolate and how to chocolate dip my energy bars. It was really easy, pretty much melting at a very low heat some super awesome ingredients and then dipping in my already prepared energy bars. They dried super quickly and were really delicious.
--
raw cacao butter
raw cacao powder (raw chocolate)
agave
salt
dried sour cherries
--
the energy bars had a LOT of ingredients and whilst they were pretty good they weren't totally amazing, until I came up with the genius idea of choc-dipping them, it's amazing how even a really thin layer of chocolate can change your life. It really complemented the subtle lemon tahini flavour of the bars.


here is a rough inventory of ingredients
--
sunflower seed sprouts and buckwheat sprouts (this is the bulk of the recipe, 1 cup of each)
chia seeds (made into a concentrated gel by adding a little water),
brazil nuts, sultanas, raisens, sour cherries
sesame seeds, coconut oil, salt
slippery elm powder
lemon juice and rind, tahini
dry buckwheat and sunflower seeds for texture and to add dryness and form to the bars.
- After mixing all the ingredients together, press down into a flat container and freeze. When frozen dismantle the slice from the container by popping it out and slicing into bars or squares. Alternately you can form into shapes by hand and then freeze.

So another energy in a bar

So another...
I'm pretty much making up all of my energy bar recipes as I go along. They are definately inspired by The Thrive Diet Book by Brendan Brazier, but like all recipe books, I flick through to get excited and then I go off on my own adventure
--
activated almonds, sunflower seeds and buckwheat (sprouted)
chia gel
mesquite, maca, slippery elm
cacao powder
and carob powder
chunks of smashed up cacao butter and dried sunflower seeds
dedicated coconut
agave
-- golden tanas (sultanas), smashed almonds and a couple of cacao beans
smash, blend and mix together, form into bars and freeze. The freezing keeps the energy bars alive for longer otherwise the sprouted content would go off very quickly. These are really yummy.

Soaked chia and golden sultanas preparing for masceration.

powders in the blender
mesquite, maca, slippery elm