Simulated raw stir fry

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Chopped pak or buk choy
Mix through some lemon juice, pink salt and spring onions
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In a blender combine
Avocado
Roma tomato
White part of spring onions
Small handful soaked raisins
Olive oil
Spoon of miso
and water
Into a delicious sauce, pour over your pak choy

Inside the mustard wrap

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Mustard leaf
sprouted quinoa (black, red, white varieties)
protein mixture (1 tbs hempseed protein, 1 tbs tahini, a spoon of miso and 1/2 tsp umeboshi plum)
grated carrot
purple sauerkraut

Raw 'stirfried' buk choy

Inspired by a recipe I read but then adapted to available ingredients, I made this for lunch today and it was so delicious.
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3 buk choy's chopped up
juice of half a lemon
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spoon of genmai miso
spoon of coconut oil
spoon of golden raisins
a few spoons of water
blended together into a sauce and poured over the buk choy
I also threw in a few raw pistachios.

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.
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zucchini noodles
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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.

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
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zucchini cut into strips, salted and parsleyed.
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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.

Garden + sprouts + tahina

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Dandelion greens, milk thistle, spicy rocket, curly lettuce, parsley, nasturtium and calendula flowers.
Mung, buckwheat and lentil sprouts, soaked almonds.
grated carrot, a little avocado and a bit of fried organic tempeh
Tahini miso sauce (1 tbs tahini, 1 tbs genmai miso, water, 1 tsp hemp oil)
thankyou

What to do when you feel like a wonky pinneapple?

Make miso soup.

Lunchbox on the bus

Cooked millet with lemon juice, mountain pepper leaves, parsley, sultanas.
Cooked pumpkin, raw green capsicum. Tahini miso sauce.

Undergrowth salad

Blood Orange Fennel Quinoa Salad

A bowl all together

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Tessa -  salad: blood oranges, fennel root and tops, purple chicory, rocket, cos, raddichio

Karl - cooked red and white quinoa, shitake, giant Swiss brown, and yellow oyster mushrooms

Chay-Ya - sauce: unhulled tahini, genmai miso, walnut oil and water