Spiritual Sunday

Hello Everyone,

I enjoy my Sundays. This time I met friends over bubble tea and Spiritual conversation. What is bubble tea is ? The popular Americanized name is Pearl Tea. You get a gigantic drink of hot or ice tea of your choice or fresh juice mixtures, a huge straw and large tapioca pearls that sit at the bottom. The fun part is sucking the tapioca pearls from the bottom with the huge straw. This drink originated in the Taichung city in Taiwan.
I found a place that served organic non dairy bubble tea and agave syrup.

The topic of our spiritual conversation was "Finding a teaching that makes it possible for us to achieve truth , unconditional love and the most profoundest inner transformation.



My new job is busy. I make sure I prepare amble Raw Food dishes for the week. I made a carrot cake and spinach mushroom quiche. From the Alissa Cohen "Living on Live Food" book.

CARROT CAKE
It takes less than one hour to make, if you prepare the food ahead of time. I decorated the cake with coconut around the edge. Very smooth and satisfying.

cake:
7 carrots
1 cup walnuts
1 cup of dates
3/4 cup of raisins, soaked for a least 1 hour
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon nutmeg

Frosting:
3 tables honey
3 tablespoons orange juice
1 cup cashew, soaked

For cake:
1. Blend carrots in a food processor until well ground. Set aside in a large bowl.
2. Blend walnuts until fine, remove from food processor and place in bowl with carrots.
3. place dates in food processor and blend until smooth.
4. Add the cardamon, nutmeg, cinnamon, and ginger and blend well.
5. to the mixture of dates and spices in the food processor, and the carrot and walnut mixture.
6. Blend the entire mixture until smooth.
7. Remove from processor and stir in the raisins.
8. Place in a pie plate.

For Frosting:

1. In a blender or vita-Mix add the frosting ingredients and blend until smooth.
2. spread the frosting over the cake.




SPINACH MUSHROOM QUICHE


Crust:
3 medium sized yellow zucchini, chopped(about 3 cups)
2 teaspoons sea salt
1/2 cup or coconut oil/butter
1 cup flax meal (about 3/4 whole seeds, ground)
1 cup soaked almonds (about 1/2 cup before soaking for 8 hours)

1. Blend the zucchini, sea salt and oil until zucchini is smooth.
2 Add the almonds and continue to blend until the entire mixture is smooth. you may need to use a spatula or celery stick to get the mixture to blend.
3. Pour the blended mixture into a bowl and add the flax meal.
4. Shape into 4 pizza shape crusts on dehydrator screens covered with Teflex sheets and continue to dehydrate until the crusts are hard. It may take 8 or more hours altogether.

Filling:
2 zucchini, chopped
1/4 cup water
1 1/2 cup cashews
1/3 cup light miso 1 teaspoon Celtic Sea salt
2 Tablespoons lemon juice
1 teaspoon onion powder
3 gloves garlic
1/2 teaspoon white pepper
1/4 teaspoon nutmeg
pinch of cayenne
1 head of spinach, pulse in a food processor with 1/4 teaspoon sea salt and 1 tablespoon olive oil
10 crimini mushrooms thinly slices and marinated in 1/4 teaspoon Celtic slat and 1 teaspoon lemon juice.
1/2 cup sun dried tomatoes, soaked until soft, then chopped
10 sundries olives, pitted and chopped
2 tablespoons psyllium husk powder (if you can't find powder, just buy husks and grind in a coffee grinder)

1. place the zucchini and water in a blender and blend until smooth.
2 add the remainder of the ingredients except the spinach, mushroom, olives and tomatoes.
3. blend until creamy. you may meed to use a spatula to celery stick to get the mixture to blend.
4. pulse the spinach in a food processor until it is well mince
5. mix all the prepared ingredients together in a bowl.
6. let the mixture stir for 5 minutes and see how thick it gets. Add more psyllium if necessary to make the mixture thick enough to slice through when it is in the crust
7. Fill the crust and warm the quiches in the dehydrator for 1 hour at 105 degrees, if desired.

ENJOY !







Kale chips can be expensive if you are buying them regularly. I make my own kale chips. The small dinosaur kale texture resemble a crispy chip when dehydrated. This is better and healthier for you. No worries about the 9 to 12 grams of fat shown on the back label of your favorite chip bag. You can create your own flavor. I like to make it sweet by adding agave, salt , coconut, cinnamon and cumin.









I've been wearing my vintage pink cardi and my brown vintage skirt a few times. The brown print blouse is from H&M. The blue tank and black pieces in the first photo are from the American warehouse.

Thank You for reading
Peace and Light to You.