raw day 2

Breakfast: slice of rye manna bread with almond butter (trader joe's has a raw variety), bananas and raw local honey (that happens to taste like maple syrup!)
Lunch: Collard Wraps (recipe to follow)


Dinner: Manna bread sandwich with tomato, avocado, live sauerkraut, and mustard.

Dessert: Chocolate coconut mousse (from my local market)

Snacked on: Hummus and vegetables, mango slices, fresh figs


Collard Wrap Recipe (adapted from Alissa Cohen's Living on Live Food)
Ingredients
Raw Zucchini Hummus (recipe to follow)
Chanterelle mushroom (you can use any mushroom, we just have a bunch of chanterelles that our friends brought back from mushroom hunting)
Onion
Carrot
Cucumber
Tomatoes
Avocado
Large collard leaves

Process
Marinade Onion and mushroom in Braggs Amino Acid for about 10 minutes. Slice vegetables length wise. Lay collard leaf on plate, spread hummus on one side and add vegetables, including marinated mushroom and onion. Roll! Simple, huh!

Now for the raw Hummus Recipe.

Raw Zucchini Hummus (from Kristen Suzanne)
ingredients
2 zucchini, peeled and chopped
3/4 c. raw tahini
1/3 c. lemon juice
2 cloves garlic
1.5 tsp. cumin
.5 tsp coriander
1 tsp. sea salt
1/2 tsp. lemon zest
1/4 c. fresh basil

blend everything in a blender, with the exception of basil, until smooth and creamy. pulse in fresh basil. that's it!