FROM MY KITCHEN TO YOURS: FYR'S MOCK 'CHICKEN' SALAD
It's a wonderful, wonderful life! If you were feeling as good as I am today, you'd be singing that song too. My cravings are gone, cravings for processed foods and cooked foods. When I get hungry and I'm in a grocery store, I don't feel the need to grab a 'nutritious' (even that!) bar and munch as I walk in our out of the store. THIS IS UNBELIEVABLE! My brain is still trying to wrap itself around the idea that I don't want anything except raw-vegan, live foods. I wake up every morning with a sprint to my feet and don't feel that tired I-just-want-ten-more-minutes-to-sleep effect. When I open my eyes, I am wide awake and ready to tackle the day.
Today I made a delicious green smoothie for breakfast and I can't wait to show and tell you about my very filling lunch. But first, here is my green smoothie recipe:
Strawberry-banana-kale smoothie:
3 ripe baby bananas
1 handful of fresh strawberries
4-5 kale leaves
Juice from 1 orange (freshly squeezed)
1 Tbsp flax seed
1.5 to 2 cups of water
Now, to my delicious lunch which left me full and completely satisfied. Here is the recipe:
My Stuffed Red Bell Pepper: (as pictured above)
1 large red bell pepper (cut open and seeded and set aside)
1/2 cup walnuts
1 tsp fresh cilantro, chopped
1/2 tsp fresh garlic, minced
1 tsp fresh parsley, chopped
1/2 medium size onion, chopped or sliced
1/2 small green pepper
salt to taste
sprinkle of black pepper
1 Tbsp extra virgin olive oil
1/4 tsp curry powder
1/2 tsp lemon, freshly squezed
1/2 medium size avocado
Blend everything except red bell pepper in a food processor. Add more salt or some cayenne to taste. Scoop filling and pour into 'cup' of large bell pepper. Enjoy.
