We started out today by making one of my favorite innuendo-laden raw foods: nut milk! Almond milk, to be specific.
We then immediately turned each of our batches of almond milk into humongous smoothies. I added yesterday‘s extra kale to mine.
Actually, I added a whole LOT to mine. When it comes to smoothies, I’m an everything-but-the-kitchen-sink girl. Besides the almond milk and kale, I put in banana, pineapple, avocado, raspberries, coconut butter, hempseeds, maca, spirulina, and probably more that I’m not remembering. There was so much of this (a half gallon!) that I could hardly make a dent. Hopefully the rest will still be tasty tomorrow!
Yesterday‘s kale chips had finished dehydrating, so we pulled those out.
Everyone’s kale chips were AWESOME. That extra-thick Southwestern coating really worked wonders.
We spiralized some yellow squash, and prepared our mise en place for pad thai.
At the end of yesterday, we’d prepped some candied maple-tamari almonds, and those had dehydrated overnight. We also whipped up a quick, spicy pad thai sauce.
And there you have it: raw pad thai.
Here I am, all proud of my pretty plate (and ready to devour it).
In the afternoon, we marinated some shiitake mushrooms, made raw “rice” out of jicama and pine nuts, and prepped our mise en place for…SUSHI!
Russell demo’d his rolling technique…
…and we set to work rolling our own.
I used to make homemade sushi every Monday night when I was in college, so luckily I still remembered how to roll pretty well.
I sliced my roll into me-sized bites.
We added small dishes of tamari for dipping.
I was really impressed with this jicama rice. Personally, I love real rice, so I was thrilled that this had such a ricey texture.
It was literally bursting with vibrant colors!
But you didn’t think I’d neglect to show you yesterday‘s ice cream, did you?
The great reveal! My flavor? Cinnamon almond butter.
Ohh yes. A sinfully smooth, dreamily creamy, coconut-tinged, horchata-esque ice cream fit for a queen.
SUCCESS. I promised Matt I’d save him some, but how I’m going to make it last till the weekend, I have yet to figure out.