Many of my regular readers already know the unsurpassed health benefits of eating live raw food. They also know you don't have to eat 100% of it daily to get the benefits.  I would like to inspire my new readers to adapt a few of these meals each week (dare I say you add one or two a day?)

Today:

White bean spread in lettuce leaves. Add extra nutrition and crunch with the cashew "parmesean" and nutritional yeast. Both are intensly flavored with over the top umami goodness in addition to adding a big dose of extra nutrient value to the dish.

Warning: garlic breath maker.

Wow it looks like hippie food! Really, it's just delicious food.Bean dip (adapted from Dr. Fuhrman)

1 can white beans

2 cloves fresh garlic peelded and put through a garlic press

1 tsp olive oil

1/2 tsp sesame oil (I use spicy for this)

1 tsp pink salt (use kosher if you don't have pink)

1/2 tsp fresh black pepper

1/2 bunch fresh basil leaves

1/2 tsp dried rosemary

1 tbsp red wine vinegar

Put all ingredients in a blender or small bowl of your food processor (an immersion blender will do if that's what you have). Blend til silky smooth. Check for seasoning before taking out of bowl. 

 

Mimi Kirk's "parmesean cheese" . Make this if you make nothing else. Every person I've given it to loses their mind over the deliciousness.  It's good off a spoon but adds a nice flavor and crunch to many things.

 

Parmesan Cheese
1 cup un-soaked cashews
1 clove garlic
Himalayan salt to taste.
balance of cheese will store well in fridge.

Place all ingredients in food processor and pulse until you have tiny pieces like Parmesan cheese. Taste for saltiness, and slowly add salt to taste. Slightly salty is best to make it taste like original Parmesan.

 

Spread 1-2 tbsp on each romaine leaf. Garnish with fresh sprouts, nutritional yeast (bragg's is delicious) and parmesean cheese.  I find 3 is a nice sized serving. Calorie counters, this will keep you at or under 150.  Lots of nutrients for your calorie buck!