Un-pictured: A cap full of raw aloe juice, lots of filtered water, and a cup of black coffee. (I ran out of my usual probiotics, so I decided to give my body a little break from them until the next bottle arrives.)
In this batch:
- Whole cucumber
- Romaine heart
- 3 celery stalks
- 3 large carrots
- Whole lemon, with peel
An individual-portion of raw almond butter fudge.
More often than not, this is how I enjoy most of my raw desserts– I whip it up in a little dish and freeze as I go, so I don’t have a bunch of extra dessert taking up precious space in the freezer. If you saw how small our freezer is, you’d understand. I need that room for frozen sauces and noodles, not to mention our rather large stash of frozen peanut butter cookies.
Plus, I love being able to polish off the entire portion in one sitting.
Followed by half of a roasted spaghetti squash, topped with marinara sauce and more raw goat feta. I love that spaghetti squash is in season again– I really do prefer it to bland, traditional noodles!
As usual, I ended my night with a few squares of dark chocolate.
(I also finished watching the series finale of Friday Night Lights on Netflix streaming… and I already miss it, y’all!)
Reader Feedback: What are YOU eating this week?