It's an absolutely beautiful day in the Garden of Eden, and we're sharing a beautiful feast again!

While we have officially concluded our 3 week anti-candida cleanse, many of us are so impressed with the results that we have decided to continue following the no sugar, no meat, no wheat, and no dairy diet to some degree. Additionally, although everyone is feeling better, many of us are still testing positive for candida using an easy, free, at home test, so in a few days those who choose to will once again commence our 100% gum spirits of turpentine protocol.

We're super inspired by food, and none of us like to trade taste for health, as always we are celebrating & sharing delicious, sustainable, highly nutritious dishes!

Check out today's nice, fresh feast:

We had a bunch of raw veggies today, starting with a giant mixed greens salad. We topped that with sauerkraut (because fermented foods add all kinds of beneficial organisms to the gut biome), beet horseradish for awesome color and sharp flavor, sprouted sunflower seeds, and a dollop of bright green guacamole!!

As if that weren't enough, we also had wraps with more fresh veggies and chicken for those who wanted a little meat today with a creamy chipotle sauce. We had juicy green grapes and crunchy baby carrots as well, and even made teeny tiny "tacos" with a 7 layer bean dip on cabbage leaves! 

As delicious and wonderful as our dinner was, the REAL star of the show was dessert:

This is an epically epic RAW carrot cake, and it was potentially even MORE satisfying and delicious than the traditional wheat and sugar based version! 

Look how beautiful it is, and even though it is totally RAW it looks so much like your classic carrot cake that you probably couldn't even tell the difference based only on sight:

The "cake" layer is made from dried dates, raisins, nuts, and coconut with fresh shredded carrot. It is sweet, sticky, and a bit crumbly. Classic carrot cake is very dense, and the texture of this raw version is surprisingly similar and satisfying! It's absolutely delicious.  

If we were to do one thing differently the next time we make this, it will be to do a double batch of the frosting! This is a blend of cashew butter, agave nectar, and coconut milk, and it is divine! Super creamy, sweet but not too sweet (especially perfect since we've been avoiding sugars for weeks), with a great rich flavor. Honestly, many of us would have been plenty satisfied to eat this by the spoonful and call it a full meal, but we do try to keep things balanced ?

These raw cakes are especially inspiring! Recreating traditional desserts to be more health friendly is a fun challenge, and everyone gets to enjoy the finished product. This one was a lot of fun to make and eat, so we foresee plenty of raw dishes and desserts in our future. 

Food is important and we hope to inspire people to really take time to eat, enjoy it, and share it with someone you love. We also hope to inspire more and more sustainable practices in regards to food.

If you would like to know more about our unique and super sustainable connection to our food cycle, please check out our previous post here. 

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