Today has been a long day, but a GREAT day! It all started with a green smoothie – yum!
Green Supersmoothie
1 tbsp spirulina
1 mango
1 tbsp bee polin
1 cup strawberries
few cubes ice
1 tbsp chia seeds
2 dates
1 tbsp sesame seeds
water to desired consistency
Then it was off to pick berries at Whittamores Farm on Steeles Ave. So many delicious berries! I think we picked for a couple of hours, and I got sunburnt 
but it was worth it.
We went for lunch at Fresh, a delicious vegan resto in Toronto. I had a bit of an urge to order my favourite Fresh dish, a basmati rice bowl with lots of yummy grilled vegetables, but my desire to stay raw pulled me in the salad direction. I had a thai salad made from raw daikon, carrot, and beet “noodles,” and I had a smoothie with wheatgrass juice, banana, peppermint, mango, and agave. It was ok, but the pepermint extract was way too overpowering and it kinda tasted like drinking 100 Christmas mints at once - yuck!
Then it was off to the Dufferin Farmers Market. It was so good that I forgot to take pictures! We had some raw chocolate from Toronto Sprouts and bought some raw chocolate powder and raw cacao butter for the white chocolate raspberry cheesecake I’m going to make! We also got lots of yummy veggies! The fridge is packed with goodness. There’s nothing that makes you want to be raw more than spending a day with lots of local fresh produce! Wow, I am such a geek!
Nori Wraps For Dinner
To make these wraps, simply cut up your favourite veggies, like the ones to the left, and get some Nori (seaweed) sheets to wrap them in. I also made an easy almond butter paste to spread on the sheets before I filled them. The paste gives the wrap a nice salty kick!
Almond Butter Paste
2 tbsp raw almond butter (or other nut butter)
2 tsp tamari, braggs, or soy sauce (add to taste)
I ate three of these wraps and I am so full! I was going to make the raw cheesecake tonight but I am so tired that I’m afraid it’s going to have to wait until tomorrow.
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