Day #5 Raw Food Diet Without Eating Nuts

Okay, so I made some stuff with nuts in it for my Sweet Bee this afternoon. He’s also taking the raw food approach and he has no issues with sensitivity to nuts it seems. Went to the store and got all the things to make:

• Raw Mexican Bean Dip: walnuts, Fiesta Mole superfood mix, cilantro, lemon juice,  jalapeno, water, garlic powder, Braggs, pepper. Used store bought raw corn crisps/chips to dip in it.
  Walnuts get surprisingly creamy when blended up with water. Then they’ll take the flavor of whatever you put in them. I haven’t done this yet, but I’ve seen recipes for some kind of raw whipped cream type of thing that has walnuts in it like this, but instead of savory/spicy stuff, it has sweet stuff that makes it like a topping for a fruit salad or something. Don’t know about that sweet version, but in the past when we’ve had this style of Walnut based “bean dip” it’s SO good.
• Creamy Raw Alfredo: macadamia nuts, cashews, water, garlic powder, pepper corns, lemon juice, Himalayan sea salt. Poured over raw seaweed noodles. (I use this brand, but don’t buy them from this site because I get them at a local store. This dish is SO tasty and I was really craving it as I was making it, but I refrained because I’m really committed to giving my belly a nut break. This kind of sauce can also be poured over zucchini put through a spiral thing that cuts it into noodles, or julienne style zucchini, or even just quartered zucchini with the sauce poured over so it’s more chunky, but you still get the great flavor.

For my Nut-Free Foods…

I made a kelp noodle dish for myself (which by the way, the noodles don’t taste like seaweed at all or have anything remotely similar to nori that goes on the outside of sushi.) My nut free noodle dish involved a unique Pesto recipe that I made up on the fly:

Basil, olive oil, garlic powder, salt, pepper, sliver of jalapeno, water, spouted lentils & peas (to act as the “nut” part of the pesto). It came out chunky in the blender and I poured it over my kelp noodles. It’s sitting in the fridge for a while so that the noodles can soak up some of the oily-ness. They noodles are initially very crunchy, and I perfer them softer. So I always let them sit in whatever kind of sauce it is that I made for them. I’ll report back later whether my Pesto sauce was enough to make them soft or not. The sauce itself did taste yummy, so I’m excited to try it.

Day #5 Menu:

• Chocolate Bliss superfood drink
• Nectarine
• Salad: romaine, broccoli, zucchini, cilantro, fresh corn, olive oil, garlic salt, pepper, olive tapanade
• Store bought raw falafel: sprouted chickpeas, onion, cumin,
• Nut-Free Pesto over Raw Kelp Noodles
• Watermelon
• Bite of raw chocolate bar from the store

My Nut-Free Pesto on the Kelp noodles did get softer after leaving it in the fridge for an hour. Wasn’t totally happy with the flavor, but for my first time making it and not basing it off a recipe, I’m pleased with how it came out. It could be tweaked better for sure. Next time I’m not going to put the raw sprouted lentils and peas in it to sub for the nuts because those things are bitter and strong. It’d probably be more enjoyable with just the oil and the good herbs and flavors and being more of an oily sauce than trying to make it creamy.