Experimenting

We made mint juleeps for breakfast today: 1 cup lemon juice, 1 cup agave nectar. Mix in blender with 1/2 a bunch of mint. Fill blender with ice. After this mixed, add a couple of shots of wheat grass juice. Very nice and healthy too!

I had also put some orange zest in some agave on Monday to "candy" so that I could make a recipe in Everyday Raw called "Creamsicles". They really did taste like the creamsicle ice cream delicacy. I didn't make them into popsicles though. I ran them through the ice cream maker. They are made with 1 1/2 cups coconut meat, 1 cup water, 1/2 cup orange juice, 1/2 cup agave, and 1/2 cup coconut oil. After this is liquified, the candied zest of 6 oranges is stirred in. This can be poured into popsicle molds also.

We also put 1 gallon of raw sunflower seeds in the dehydrator. We started these soaking on Monday (16 cups), and drained them. Then they have been sprouting for about a day and a half.

This is a large amount of seeds, so we divided them up into 3 sprouting trays. For each tray we minced a cup of garlic cloves (in the little bowl of the food processor of course), and mixed this with 2 tablespoons of chili powder and 3 tablespoons of sea salt. After the seeds are coated with this mixture, we divide it up on 3 dehydrator sheets. So the whole batch makes 9 trays, and we have 2 cups leftover to make burger patties tomorrow.

Dinner was leftover Mexican from yesterday. Still fantastic! I also started marinating some dehydrated broccoli (from Walton) to see how it freshen up. I want to see if it will rehydrate sufficiently for the soup or the pasta primavera recipe. I'll post the results tomorrow.

I don't think we posted about the mixture of leftover salsa and cheddar cheeze. I didn't have any, but Darius and Alicia said it was really good. They used some of the ensalada as garnish.