This is my favourite breakfast smoothie thus far, a variation from Dr. Graham’s 80/10/10:

Sweet-Tart Delight

3 Extremely Sweet Navel Oranges

2 Ripe Alphonso Mangoes

6-7 Strawberries

Blend, blend, blend!

This is like the yummiest concoction I’ve ever tasted in my life. Deliriously sweet and satisfying.

I am going 100% Raw since it’s summer. I will start on 18th of May and plan to do it all the way till 3rd of July where I will be flying on the plane. Since it is weird to request for a raw meal, I ordered airline vegan fare instead. So I will be breaking fast in the air. Whoopeee!

Tried and tested, orange marinated mushroom “meatballs” with absolutely meaty-mouthfeel will rock anyone’s raw world. Have it with zuchinni spaghetti or make sauce from the marinade to go with zoodles (zuchinni noodles).

2 cups Fresh Shitake or Portobello Mushroom (you can mix dried shitake in if you like)

1/3 cup Raw Pecan Nuts

1/2 cup Orange Juice

1/3 cup Extra Virgin Olive Oil

1/2 bunch Fresh Basil

1/2 bunch Fresh Sage

1 Tablespoon Raw Agave Nectar

1/3 cup Tamari or Nama Shoyu

5-6 Dried or Fresh Chillis

1/5 teaspoon Black Pepper

1 cup Filtered Water

Blend everything except the mushrooms and pecans in a blender till smooth. Chop mushrooms into chunks, put them in a deep bowl. Pour the blended marinate over the mushrooms, letting them soak for 4-5 hours.

Cantaloupes may look all gaudy and at most funky in a outlandish sort of way but they really have a pristine lil’ heart. Please don’t judge him by appearance alone,  as you can see he’s quite sensitive and tender inside.

With some alterations that is.

I surgically removed his insides and replaced it with 10 fleshy pitted lychees and a cluster of organic chia seeds.

This is my finest albeit monstrous creation capable of rivaling Shelly’s Frankenstein anytime of the day.Wait… No, any fraction of any minute any day.

I love spaghetti. It’s like one of the fun-est stuff to eat. Especially how the Italians do it, twirling fat strands round and round the fork. Twirl and whirl- the perfect reason why kids and adult kids MUST play with their food.

Here’s a raw version of one of the most beloved dish in the world, minus the calories, plus all the goodness!

Zucchini Spaghetti

1 large Zucchini  julienned

1 tablespoon Extra Virgin Olive Oil

2 Tomatoes

1  tablespoons of Italian Herb Blend (dried or fresh)

1 Bay leaf

Soups are a lovely thing to have, as a nice side dish or simply by itself. Everyone needs some slurppable comfort sometimes. Here’s a simple low-fat yet delectably creamy sweet soup.

Mr. Apple saw a bunch of cute dates on the kitchen counter, couldn’t decide who was the cutest, so he went ahead and dated them all. Dates are pretty okay with sharing one guy. These honeys are just in for the money anyways.

Mr. Apple can be such a play boy sometimes.

Mr. Apple Dates Dates Creamy Soup

1 Apple

6-7 Dried Dates

Summer= Ice Cream

What a simple equation. So is this recipe!

1 Avocado

5-6 Dried Figs

1/2 cup almonds (pre-soaked) or 1 banana

1 teaspoon Arrowroot Powder

2 tablespoons Agave Nectar

1 teaspoon Pure Vanilla Extract

2/3 cups filtered water

Blend it, freeze it. 1/2 hour later, take it out blend it (by whisk or blender) and shove it back into the freezer. Do this in 1/2 hour intervals for 2-3 more times to break up ice crystals. And then freeze for another 4 hours. Garnish with mint leaves or sliced dried figs.

Something’s brewing: buu buu bubbles

Here’s a dinner smoothie of plant blood. It contains two bananas, 3-4 dates, 1 orange and a handful of spinach. No sugar added. Hurray!

My boyfriend, one of the most open-minded people I know, recently found out that I was going RAW. He was like, “That’s all good but where are you going to get your protein?” I can’t imagine what my folks and some friends may think when they find out about new eating habits.

Despite being born on a tropical island in the equator, I never really ate fruits, except for an occasional piece of apple or watermelon slice and then, perhaps a coconut or two. There was just too many other yummy things to eat, everyone was main-course crazy anyway. And then, there was cake or pie. PIE.

I’ve been missing home lately. The types of fruits that visually reminded me of home. There would be abundant fruit stalls everywhere selling sliced guava with preserved plum powder dressing, pineapple slathered with dark soy sauce and fresh cut chilli peppers… you know, the works.

Spring is here. The weather is nice and sunny, which makes me really happy. Canada’s cold is not famous for nothing. I shall savour the happy turn of seasons with a cup of second cup soy matcha green tea Strawberry Salad. Though Second Cup is so close by…hmm

Strawberry Sprout Salad:

5 Large Strawberries

1 Red Apple

1 Orange

Handful of Soy bean Sprouts/ or just Bean Sprouts

Handful of Coriander

Chopped Raw Almonds

Sesame seeds for Topping

Dressing:

1 Tblspn Olive Oil

Other than live octopuses, penis fish,  fried roaches, refried worms and stinky rotten tofu, one of the bizarre foods that Asian culture offers is Natto. This stinky, sticky combo of raw grated ‘yamaimo‘ or  ‘Japanese mountain yam’ or ‘Chinese yam’ is da bomb! I totally had a period of Natto Craze, downing two Styrofoam packs of this yummy fermented textured goo without the yam-  with mustard, cayenne pepper black pepper and coriander- all in a go.