Light By Nature: Raw Food Breakfast

Hello Every One,

Weekends are my time to experiment with raw food. This morning I made my own version of cottage cheese and fresh fruit. The cottage cheese consist of - soaked cashews, grated coconut, agave syrup and lemon juice.

In the past, May was the change from the winter menu to a spring menu for baking quiche and heating up the grill to cook the crepes. Those amazing thin pancakes that can be stuffed with fruit, meat or vegetables. It was my highest illusion of sophistication when I found a recipe to make Crepes in my own kitchen. I had a recipe for Buckwheat Cre

pes that I loved. On special occasions, I became a french girl for two hours cooking crepes in the morning. Crepes are at there best when served with fresh whipped cream and strawberry sauce. Every once in a while I would eat at the "LA Gamine" restaurant in Chelsea. The chocolate crepe dish was heaven.

Thanks to the French people from Brittany who created the Crepe. I still have this taste for crepes and there is a banana crepe recipe I use all the time. All you need is 5 to 6 ripe bananas to blend smooth and place in the dehydrator. I've been dehydrating banana crepes for a year now and gained some technique on making a consistency thick enough for a crepe. I wanted to make a sweet potato crepe, using one yam, 1/2 an apple and

a pinch of fresh onion. I added flax seed flour to the mixture. The texture came out perfect to Spread on the teflex sheet and dehydrate for the next 4 hours. I turned over the crepe to dehydrate until it was firm enough to cut. How nice and golden. I was nervous because I didn't have a recipe for a Sweet Potato Crepe. Came out tasty.

I made my own fruit spread for my roll.

The "Living on Live Food" by Alissa Cohen has a few fruit sauces. You blend the ingredients in a food processor or blender.

STRAWBERRY SAUCE
1 cup of Strawberries
1 tablespoon honey

BLUEBERRY SAUCE
1 cup blueberries
1 tablespoon honey

PLUM SAUCE
4 Plums, pitted
1 teaspoon honey
1. Pit the plums and cut into fourths ( No need to peel the plums)

My Fruit sauce is made from a Mango and 1/2 of a Banana. The remaining banana is sliced to fill the roll.

I added my Cottage Cheese on top. Breakfast is served.

Here is a Cream Cheese Recipe from the "Living on Live Food" by Alissa Cohen. The texture is like the real Philadelphia brand. When I prepare this, I cut the recipe in half.

CREAM CHEESE

4 cups of macadamia nuts
2 1/2 -3 cups of water

1. In a Vita-mix or blender, blend nuts with enough water to turn over. Start with 1/12 cups of water, adding more as needed. ( Make sure you keep this as thick as possible).

2. Place mixture in a small bowl, covered with cheese cloth, and let it sit at room temperature for at least 6-8 hours.

3. Store in refrigerator.

Enjoy.

Mother Day is tomorrow and I want to wish you all a very wonderful, fun, peaceful and happy Day with your Mom. I believe that benefit increases steadily for one who has appreciation for their mother. For those of you who may not be in communication with you mom, if all she could give to you was birth, then have appreciation for your life. This will be my first year since my mom passed. I am remembering her by wearing a skirt from a suit I tailored for her. I studied tailoring at F.I.T. for two years for extra credit. I never completed my certification for tailoring but it was enough to create her suits. I had to take this skirt in. My mom was a pleasing 16 and I am a size 10. I did the entire suit by hand. No machine was used. It was not easy taking out my hand stitches. I made suits to last. This African Print is twelve years old.