My friend Emily makes and sells some amazing raw goodies! I have been lucky enough to try them and WOW, she has talent! Here is her "What They Ate Wednesday!"
Hi, my name is Emily and I run Sacred Strawberry, a raw foods company based in Shreveport, Louisiana. We sell our food primarily at the local Farmers' Market and area festivals. We also lead Wild Edible Plant Walks, and teach workshops on raw foods, fermentation, and more! In addition, i'm a full time mama to my 2 year old Amethyst and love to crochet and craft with gemstones while I dream of an off grid home for my family one day :)
Our diet is varied and we always try to include a lot of raw, nutrient dense food but we are not exclusively raw.
On this particular day, for breakfast we had shredded sweet potato and almond flour cakes cooked in coconut oil. We topped this with a wild dandelion pesto I made and some of my husband's super delicious homemade lacto fermented hot sauce. This was a filling and delicious way to start the day. Without a doubt, I enjoyed it with a french press organic coffee blended with a little coconut oil and vanilla stevia.
Later that morning instead of my usual smoothie, I decided to have a bowl of the last of the seasons local peaches, and I drizzled some hazelnut butter I made with some cinnamon and vanilla powder.
I wanted something fresh and tasty for lunch so I made some quick and easy nori rolls. These had mixed greens, grated carrot and homemade dill chaga sauerkraut. I made a quick dip with more of that hazelnut butter from earlier, Coconut Secret Teriyaki Sauce and more lacto fermented hot sauce (we are obsessed!!) This took about 5 minutes to put together and was soooo good. I think I had 3 rolls haha!!
Later that afternoon, I made a batch of Adaptogenic Chocolate Tonic for an order. I made a little extra for myself for an afternoon boost!
Dinner was super simple and using the last of the summer abundance! I cooked up some local yellow squash, tomatoes and mushrooms in coconut oil and spices and had that with some gluten free vegan bread on the side, which I spread more Dandelion Pesto on! It was delicious and most importantly for my family, quick!
That was my day of eats! My daughter enjoyed most of it, and my husband gobbled it all! My favorite part of this days meals is that it contained wild foods and/or fermented foods in all of our meals. Those two variables have changed the way we eat and feel dramatically! In my workshops, when I teach about superfoods I now include both of those categories of foods into the superfood category. They are really that powerful and healing!
Pesto is one of those ridiculously easy and versatile recipes that I love because you can change it up depending on your tastes and what you have on hand. This Dandelion Pesto is a good way to get wild greens in a tasty way!
1 cup dandelion greens (or another wild green you have growing in your yard)
1 cup basil
1/2 cup brazil nuts
2 cloves garlic
1 tsp good quality sea salt or himalayan pink salt
2 tbsp nutritional yeast (optional)
1/4- 1/2 c olive oil
In food processor, add all ingredients except olive oiland process until nuts are finely chopped and greens are well incorporated. With the processor running, add in the olive oil and process a few more seconds. It's done! If you don't want to use so much oil, just add a few tablespoons of water or nut milk to your pesto to give it some consistency. It will still be delicious! Add 1/4 of a jalapeño pepper if you like things spicy!
For more information and recipes, connect with us on Facebook at Sacred Strawberry, on instagram as sacredstrawberry and our blog at sacredstrawberry.com