Eat Dance Live

Because it's crunch time for the first draft of my thesis, I'm going to distract all of you yet again with pictures of recent raw foodgasmic creations of mine. The first was in honor of the recycled glass glasses we recently bought at Ten Thousand Villages: a raw breakfast parfait! They were made up of two sets of the following layers (in this order): homemade raw granola, protein-boosted almond cream (soaked and ground almonds, water, agave, vanilla, almond extract, mesquite, maca, and raw brown rice protein), raspberry coulis (a fancy name for mushed raspberries), and banana slices. The entire thing was topped with raw candied walnuts, more bananas and raspberries, and blueberries!) Second, this is how I keep us motivate myself to eat our veggies (with pictures of my raw crackers included!): And finally, here is yet another sweet potato pie (I'm going through a phase...). The crust is a blend of cashews, ground spelt berries, coconut flakes, dates, and salt. The filling i...

(please read that title with a Southern twang to get the full effect of my giddiness) Today's tremendous success: my new (of course not measured) recipe for sweet potato pie! But not to worry, since Andrew has already scarfed down about 1/3 of it, I plan to make it again and this time... with measurements! Just look at it, isn't this just saying: eat me! eat me! For those willing to try the recipe sans measurements: The crust was ground spelt (soaked and dehydrated as always), ground cashews, soaked apricots and dates (in terms of ratio it was about 3/4 apricots 1/4 dates), a little bit of maple syrup, dash of salt, vanilla. The 'filling' was sweet potatoes, maple syrup, vanilla, ground cinnamon, ground cloves, salt, and a little melted coconut butter (to solidify it). All of the filling went into my Vitamix to be blended and since the mixture came out pretty liquidy, it first took a turn in the dehydrator (not more than a couple hours), then I put it in the freezer fo...