Today I started my morning with a cup of warm water and lemon followed by organic coffee with vegan coconut creamer. I don’t usually eat breakfast, but I woke up with the munchies so I also had 2 bags of raw kale chips. It’s not a traditional breakfast, but when it comes to raw foodsI’m not particularly concerned with what time of the day I have them because they’re so pure and energizing.
I made avocado toast on gluten free bread topped with red peppers and sprouts for lunch. Avocados are one of my favorite foods and I have at least one almost every day, as far as I’m concerned it makes everything taste better. Sometimes I just top a piece of toast with a few slices of avocado and add drizzle of lemon and sea salt. However, today I made the following avocado medley:
- 1 Large Avocado
- 1/4 cup chopped cucumber
- 1/2 cup sliced black olives
- 1 handful chopped fresh cilantro and/or parsley
- 1 tbsp fresh oregano
- 1 tbsp chopped onion
- 1 clove chopped garlic
- 1 tbsp each of fresh chopped ginger & turmeric
- squeeze of 1/2 half lemon
- Drizzle with olive oil and a sprinkle of crushed red chili peppers, black pepper, dried cumin and Himalayan pink salt to taste.
I mixed everything together and scooped it on top of 2 toasted slices of Food for Life’s gluten free bread topped with sliced red peppers and sprouts. I make so many variations of this medley by just adding whatever I happen to have on hand. This mixture also tastes great wrapped in nori sheets, collard or romaine lettuce leaves.