Day 4 & 5 Raw

This is mad easy! I DJed an event yesterday and I brought a pint of blueberries, a bag of sprouted nuts and seeds, raw granola, and an apple. That was my lunch along with a surprise green smoothie(thanks to Diane!):

pineapple

spinach

mint

dates

water

Super tasty recipe! By the way, if you noticed I don't use oil or any added sweetener in my recipes. I only sweeten with dates or fruits due to their lower glycemic index and that they have the fiber with the sugar. Breakfast today was:

5 mangos 

lunch:

salad with sprouted nuts/seeds

dinner:

8 mangos

large herb salad with avocado sprouted nuts/seeds tomato with a homemade salad dressing:

Spicy Mexican Mango Dressing

1/2 cup cashews

3 lemons juiced

2 ripe mangos

1/2 bunch cilantro

small pinky finger tip of jalapeno with seeds

1/4-1/2 tsp rock salt

1/2 cup water

Blend the lemon juice & cashews. Then add the rest of the ingredients and blend. 

This is an old recipe of mine that I've adapted to my oil-free ways. I used to use a full cup of coconut oil in this recipe. It is amazing how disgusting that sounds now. It makes no sense for me to drench my delicate raw fresh herb or lettuce with oil...a pure extracted fat. I used a half a cup of raw cashews instead and it came out so much better than the previous. It still has the savory taste that the oil contributed without the internal oil-slick. The cashews, in fact give salad dressing a whole new dimension of texture. It is thick yet light with a creaminess that doesn't over take the flavor. It truly tastes amazing! I could make ranch with cashews, a cashew caesar, and a cashew sun-dried chipolte dressing. Also don't forget the plant protein that cashews offer, while oil is just fat. This dressing gets 4.5 stars with an energy spent rating of 1.5. I'm definitely making this at my raw food class next week :)