1 small Hachiya persimmon
5 organic Bahri dates (-They arrived in the mail! Wow, they are very sweet. I think I still prefer a good quality organic Medjool date over the Bahris. But it was fun to try something new. I have 5lbs of them in my fridge now. They should last a long time. So I'll eat them little by little.)
Lots of blended veggies with heaps of raw spinach (-Today I tried purple turnips, or were they radishes? I'm not sure. But they tasted good & paired well with my red beets.)
Forgot to add this to yesterday's eats;
I had raw yellow squash noodles w/mango-celery-tomato sauce & chopped cilantro for lunch. <--The sauce was really good. My trick is to blend a pint of grape or cherry tomatoes with 2 celery stalks, then pour it into a glass jar with organic dried mango slices in it. Let it soak until the mango is re-hydrated, (you can leave it in the fridge over night or on your counter for a few hours), then blend all of it when you are ready to eat. You get a really think & super flavorful sauce thats sits beautifully on top of your raw noodles. You can add fresh chopped basil, oregano or cilantro on top for color & more flavor.
