Tuesday, April 21, 2009


Breakfast: Sprouted quinoa, avocado, fresh chives, sprouted mung beans & sweet lemon dressing

Lunch: I added sprouted lentils to my leftovers from breakfast.

Snack: 2/3 of a "Banana split shake": 1 c. cashews, 1 lb. strawberries, 3 frozen bananas, 1/4 c. cacao powder, 3/4 c. agave, cold water enough to help it blend - put the strawberries & agave in the blender first, then put everything else in on top & blend until creamy. It made about 6-7 cups. I put the leftovers in the freezer to see how it works as ice cream later on, or I may thaw it partially & stir it up to have as a shake.

I went to a friend's house in the evening, and I discovered malva growing near the front steps! I had only this winter discovered that the leaves & stems are edible (I had eaten the "cheesies" - seeds - for years), and I hadn't tried any yet - fun!

There was fresh mint gowing nearby, too, so we ate a little of that. We picked & washed a bowl of malva (it hadn't been sprayed with pesticides), and I snacked on it plain, along with a few baby carrots. Good stuff! It reminded me a tiny bit of raw okra, because the stems had a little of the okra-type sliminess. I loved it!

I had a banana later on to stabilize my blood sugar. It has been wonky lately, so I'm carrying bananas with me constantly.


  1. the problem i get with carrying bananas around is that they get smooshed. do you have a banana carrier?

  2. No - I've never heard of one. Sounds interesting! I just don't carry the same one very long. That's one of the reasons the dried bananas are so great - I can carry five bananas in my purse with no mushiness! :)

  3. There's an empanada's recipe calling for mint in russell james mexican ebook. it was good, unusual too - you should check it out since you have access to fresh mint.