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

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.

Dilly bag breakfast

I got the urge to collect together some things in a dilly bag and walk over to my friends house for breakfast. I didn't know if anyone would be home, and it was a good twenty minute walk through an industrial estate and along the vibrantly weedy creek. I arrived, my friend was home, I commenced frying polenta sourdough pancakes as he told me how life was going for him.
I realised I hadn't proposed any cooking so I brought it up, 'im just making us some breakfast, is that cool?' he responded favourably and said the momentum was allowing him to get onto the dishes. Symbiosis. It's interesting what we offer each other as part of community, momentum, togetherness, reality checking...

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.

Lunch in a singing bowl

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cooked millet with lemon juice, salt, olive oil, mountain pepper, fresh parsley
delicious raw green beans,
lettuce and rocket from garden
chopped up tomatoes
ready cooked primasoy tempeh with pepitas, linseeds and sunflower seeds
an olive, and the olives friend
a single nasturtium
served in a singing bowl
with drizzle of mount zero olive oil
and a sprinkle of crushed brazil nuts

Raw Craquer Pizza

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Live Pizza's
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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
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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

Sprouty squish crunch salad

The squish is the beautifully ripe flavoursome tomatoes, the sprouts are quinoa and sunflower seeds (sprouts grow so slow in a cold house in winter so their tails are small but the lively freshness is there), super crunchy and sweet buk choy, calendula flower petals, and parsley. The salad is dressed with lots of dulse flakes, a tiny bit of salt and lemon juice. I can't remember if there was any oil, a dash of olive oil ewould go down asily.