Ready, set, go!

What am I going to eat? Do you ever say this? I feel like I say this a lot unless…..

I plan a day to make lots of goodies. We are quite a mixed bunch in this house. My husband eats whatever I make at home and thoroughly enjoys the variety and surprise of what might adorn the table. My 10 year old has unique tastes that always surprise me and I can never seem to know if he will love it or hate it. he loves spicy and things that frankly, are notso pleasing to me such as sardines! My six year old is in the pickier phase of food choices and says, "I don’t like it" before even trying it. He loves mashed potatoes and noodles with marinara sauce and don’t mess with changin’ it up! On the flip side, same said six year old loves raw mediterranean dolmas, kale salad, kale chips with lots of nutritional yeast on them and salad. Go figure! Then there is me. I have horrible self control when I bring junk food in the house or sweets. So, I have a plan!!

I have days of mass food prep for raw foods so when I feel not much like making raw foods for me and still cook for the family, I don’t have to. Here is what I do. Figure out what I am in the mood for and peruse my recipes and cupboards. Next, I lay out all those recipes and start the process. I start soaking anything that needs it and look over what order I need to make things in. If anything is for the dehydrator, I make sure I have enough going in that will fill it. Moore bang for your buck doing it this way. This is all done in the afternoon or early evening.

Fast forward to the next day. Everything is soaked and the recipes are out and I am in the kitchen ready to rumble. The recipes I am making today are Mediterranean dolmas out of Ani Phio’s book that are just fantastic. I make them all at once calling in Gatlin, the six year old to do the rolling. When I first started making these, he didn’t like them. After the I don’t know how many times later, and having participated in making them several times, he started to try them again and now loves them. Having them all rolled, I keep them in the fridge and it is quick to grab one for a snack, send with hubby to work or pack up and bring for us for lunch.

Next in the line up is the classic Cashew Mayo. Everyone in the house loves this dip and it is quick, easy and filling to serve for lunch with cut up veggies, smear on a romaine leaf topped with tomato and any other toppings around like shredded carrot, eggplant bacon or some seaweed. It is a perfect appetizer for hungry bellies while dinner cooks or a good pack and go when heading out for a playdate.

One of my favorites and more on the heartier side are some burgers. The base is walnuts and they have a little spice from a jalapeno thrown in. These will go in the dehydrator and then can be a substantial lunch or accompany an evening meal. The kids aren’t fans but Dan and I are.

A new recipe to me are rosemary flax crackers from a recipe put out by Carmella at the Sunny Raw Kitchen. Those will help to fill the dehydrator trays and be the crunchy item on the menu for the week. I may get ambitious and make some Walnut Hemp crackers but time will determine that.

Rounding it all out are Chocolate Peanut Butter Cups. I got the recipe from Renegade Health but am going to make some changes and switch out the peanut butter for almond butter. The whole family loves these! They stay in the freezer and are perfect when we have a hankerin’ for chocolate.

So, there you have it. Lots of choices for me this week that are nice and varried and qwill keep me smiling!

So, go soak your nuts!!

Comments

  1. Riley says

    Hi:

    What is ‘eggplant bacon’?

    And chocolate peanut-butter cups – those sound awesome.

    I hope you have a fantastic day!