It's been thirteen years now since I've spent my Fourth of July in the United States. The traditional festivities blur in my memory, so it helps to see the photos posted by friends on social networking sites: of parades, cook-outs, face-painting, and fireworks.
Dan and I are back to eating raw for the month of July, so we weren't able to take part in the apple pie and ice cream feast that the kids inhaled to celebrate their half-American genetics. And boy, did they enjoy it! Between the four of them they polished off an entire pie today.
Eating raw doesn't mean subsisting on a few green leaves at every meal. We eat those too, but along with plenty of other yummy raw foods. Tonight, we enjoyed this sprouted lentil and beetroot concoction.
[serves 2]
1 cup sprouted lentils
Four small carrots, topped, tailed, and grated
Two medium beetroot, peeled and grated
One small onion, sliced thinly
Two large handfuls fresh parsley, chopped
Mix together. Add dressing and stir well: juice of one lemon, two teaspoons extra-virgin olive oil, salt and ground black pepper, two teaspoons maple syrup.
Dan and I are back to eating raw for the month of July, so we weren't able to take part in the apple pie and ice cream feast that the kids inhaled to celebrate their half-American genetics. And boy, did they enjoy it! Between the four of them they polished off an entire pie today.
Eating raw doesn't mean subsisting on a few green leaves at every meal. We eat those too, but along with plenty of other yummy raw foods. Tonight, we enjoyed this sprouted lentil and beetroot concoction.
SPROUTED LENTIL SALAD WITH BEETROOT
[serves 2]
1 cup sprouted lentils
Four small carrots, topped, tailed, and grated
Two medium beetroot, peeled and grated
One small onion, sliced thinly
Two large handfuls fresh parsley, chopped
Mix together. Add dressing and stir well: juice of one lemon, two teaspoons extra-virgin olive oil, salt and ground black pepper, two teaspoons maple syrup.
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