Day Three

busy day.

Ate more of the same cold cereal. It's like granola but tastes a thousand times better. Not so sugary sweet like most granolas are. Stayed crunchy the entire time. Called the company and YES they do wholesale!! Sweeeeet! Working on that. Hmm, have to do a $200 order for free shipping. I don't even know how many packages that will be, but I sorta hope to pull some raw foodies in Pier 46 with some product that isn't available anywhere else. I remember being frustrated at only being able to purchase stuff online... kind of a pain sometimes.

Lunchtime I grabbed raw fish- (yes I eat raw meat and I will drink raw goats milk if I can find it!) so I had some of our salmon and some new-to-me Gigha Halibut which is supposedly farmed specifically for Sushi. I had raw halibut before at a japanese place. I HATED it. EW. Nasty. I braved the new stuff today and you know what? It's my new fave. So I had some of that too, it was just enough to get me through my hair appointment.

Later at work I actually cut up a piece of red snapper and ate that with soy sauce (no raw soy at work, no biggie) and headed off to band practice. Started getting really hungry.

Came home and mashed three avocados together, too soft to use at Pier 46 so I took 'em home. Don't know what to do with them but I rolled some in a nori sheet. Kinda weird but I was hungry.

Present time. I'm blogging, and the same mashed avocados are staring at me.
I don't know what to do with them. Maybe I'll put some raw chocolate in there and make "pudding".

Ghads that sounds nasty. I need time to look up recipes. That's the hard part.

Ok well off I go, I have more almonds soaked from this morning and so maybe I should blend those up and make a quick batch of almond milk.


For those of you who wanna know how to make the milk, here's the recipe. The rest of you, thanks for listening, you're a little nuts if you've read all this so far. That's why I like you. ;-)

Almond Milk

1 cup almonds, soak 8 hours or overnight
Pitcherfull of water
A couple dates or three
Directions: Toss almonds in good quality blender. You probably don't have a good quality blender, I'll betcha ten bucks.
Put in a cup or two of water and get it all rolling. As it thickens, add more water. High speed is good here. High as you can go til blended well.
You can add the date here (pitted, please!) or after straining the almond pulp.

Strain the almond pulp. It's easiest with a fine mesh bag, over a large bowl, strain several times, squeezing the bag when necessary. Add your dates-or honey- and blend if you haven't already. Date pulp can be strained or not, your choice.

Taste the milk, adjust sweetness, and refrigerate.

I'm calling it a night here, catcha later.
Jo