Scrambled Eggs over Spinach, RAW

Scrambled Eggs

1/2 cup of almonds, soaked

1/2 cup walnuts, soaked

1/2 cup sunflower seeds, soaked

1/2 tsp salt

1 tsp turmeric

1/2 cup water

1/4 cup parsley

1/4 cup cilantro

1 cup tomato, diced

1/4 cup onions, diced

3 large handfuls of spinach

avocado mayonnaise

1. Process all ingredients up to cilantro.

2. Fold in 1/2 cup diced tomato and all onions.

3. Place spinach in a pan and top with egg mixture.

4. Garnish with remaining tomatoes and avocado mayo.

This truly looks and tastes like scrambled eggs. A healthier alternative to the real thing and so much more fun to make and to eat.

Banana Carob-Chip Ice Cream, RAW

Banana Carob Chip Ice Cream

1 large frozen banana

2 TBSP carob chips (or chocolate chips)

2 TBSP soaked almonds

dash of cinnamon

cashew frosting (1/4 cup cashew nuts blended with 1 TBSP agave)

1. Freeze banana in a freezer overnight.

2. Process carob chips, almonds and cinnamon till finely grated.

3. Add banana to processor and blend for about 20 seconds- just long enough to blend.

4. Garnish with the carob chips and serve immediately!

This is a fantastic alternative to traditional ice cream and it tastes better then the real thing. Great for a hot summer day!

Native Foods, Palm Desert, California

Native Foods is one of my favorite places to eat. This place serves 100% vegan foods, with some raw options as well. The aspect I find most endearing about this restaurant is that Tayna, the owner, is also the chef and on most days one can see her walking around the restaurant serving food and interacting with her customers. I love the Greek gyro bowl, the nachos, and the raw kale salad. The desserts are to die for, so be sure to save room if you stop in for a snack. Native Foods has various locations throughout the Southern California region.

Native Foods Link

Strawberry Mousse Pie, Raw

Strawberry Pie, Raw

1 cup almonds

1/4 cup agave

1 basket of organic strawberries

1/2 cup cashews

3-4 dates

1. Process almonds and agave. Push into a crust into a small flat dish.

2. Puree all strawberries except for two, set aside.

3. Process cashews and blend with dates and strawberries. Pour over crust.

4. Top with 2 freshly diced strawberries.

5. Refrigerate to set about 2 hours.

Summertime in Lund, Sweden

Nikos and I spent a few days in Lund this past week. The weather was warm and the breeze light and crisp. This city is like heaven on earth when the weather is right!! Everything was green and the streets were so clean we could have licked them with our bare tongues, trust me, I have been tempted:)

We spent most of our time wandering around the city and cooking in Magnus's apartment. Nikos made cinnamon buns from scratch and we definitely ate our share of berries.

Thank you for a lovely visit Magnus!!