Monday, October 14, 2013
This is our Monday's Menu this week.
Breakfast: I sprout the buckwheat for 2 days in the summer and 3 in the winter. Our neighbors have bees, so we use Dupree's Bees Honey instead of maple syrup. These recipes are where i begin, but i use whatever i have in the house combining these recipes.The two links are http://www.annedovel.com/best-ever-homemade-sprouted-raw-vegan-granola-dehydrated and http://www.choosingraw.com/the-only-raw-vegan-granola-recipe-youll-ever-need/
We make sunflower milk (soaked sunflowers, dates, and water) using our Blendtec to pour over the granola.
http://www.eatliverun.com/black-bean-sweet-corn-and-mango-salad/. We omitted the corn due to gastro issues with corn and added a few more frozen mango pieces to achieve the desired sweetness.
http://www.food.com/recipe/vegetarian-soup-with-spaghetti-squash-noodles-355703 . We make a large batch and freeze it in individual servings. We do the same for the onion bread. The link is http://www.therawtarian.com/raw-onion-bread-recipe
Our son added hummus to his onion bread.
For my husband's, we added sliced chicken to the marinade and omitted the mushrooms.
For snacks our son ate a berry/spinach smoothie for his mid-morning snack. His afternoon snack was a mango/avocado "yogurt" and several peppermint raw bars for his evening snack.