Breftiss of juice 2 grapefruits, 2 oranges, couple inches cucumber and some water.

About to start marination of ye olde Shoyu Mushroom Wings (which includes a mess of chopped red bell pepper) (marinade is tamari, lil onion, lil pressed garlic, lil fresh ginger, teensy bit honey or maple syrup, olive oil, some dried chilis and maybe just a skinch of lemon) (and marination only takes like half an hour at most) (you could also go wasabi with this, that'd probably be awesome).

So yesterday, driving home from a cleaning job, I didn't go to El Pollo Loco.


Did you hear that?


Also, can we give a round of applause to Starbucks for coming up with a dairy-free, low calorie, just-sweet-enough-yet-not-artificially-sweetened caffeine vehicle that also has raspberries in it?!?!?!??! (They call them "blackberries," but I know better.) So clever I almost don't mind how expensive they are.


So yes, there are three El Pollo Locos on my way home from said cleaning job, and sometimes I'm so pooped from cleaning I think I deserve to eat fast-food chicken...tell myself it's a healthier raw food cheat than something bready...but somehow, how those birds are treated wouldn't let me, yesterday. Somehow yesterday it was relatively easy, like deciding to take the subway rather than the bus or something. Maybe it really is just a matter of getting into the habit of three raw meals a day...maybe getting a baseline amount of nutrition helps take the edge off crap cravings? We can hope.

$1 at Albertson's.
You probably need some.

Shale Talifero's recipe "Celery Root Pilaf" with yellow tomatoes and avocado.

I saw this recipe a couple months ago through Jinjee Talifero's Facebook page (Shale's her son), and have been thinking about it ever since...went through an entire celery root sitting in the fridge til it went bad, though, before getting down to the nitty gritty of actually making said pilaf last night (new root, of course!)

I recommend! Probably about one root per person. But next time will ask the produce person how to find the freshest root (this is also apparently called celeriac), mine was just a teensy bit woody.

Here's how to do it.

More on raw banana ice cream for your pleasure.

A woman my friend Chelsea knows makes raw banana ice cream with pieces of what she called "bitter chocolate" inside. Of course!

Frozen banana ice cream deal

So I'd been hearing for awhile now that people make raw ice cream from frozen bananas.

Ya whatever, I thought. Sounds sucky to me.

For the heck of it I froze a peeled banana today, and put said frozen banana in blender. (The blender scared me a little at first, but eventually got through it...have since read it's better to freeze the banana in chunks, duh.)

Well, I simply cannot believe how much like ice cream a frozen banana is. There's some banana flavor, but the cold mutes that a lot. Overwhelming is the ice-creamy way a spoon goes through it (think dense, heavy, creamy), and the ice-creamy way it melts in your mouth.

Next time (tonight!) I'm going to try this recipe for vanilla ice cream. You know my thing with that, olive oil and a little salt.

Day 5 of Seriously Hardly Having Very Much Sugar at All

I'm serious. Day 3 began an unsweetened cappuccino addiction...but for now, I think, if I can just make much-less-sugar my everyday, unconscious reality, I'm good.

I'm not doing this 100% raw. I'm frankly indulging all fat and protein cravings, El Pollo Loco included (meat only), and seeing if it makes eating less sugar easier. (It does.) (That said, eating raw also seems easier.) (Also my body tolerates meat pretty well, much better than breadstuffs or pasta.)

We are NOT eating breadstuffs or pasta, for sure not that. And I'm actually mostly eating raw, probably 80%.

By the way, I recently discovered the wonderfulness of black beans in a smoothie. It was a couple handful cooked black beans, handful blueberries, handful blackberries, couple chard leaves, a banana and some water. The beans lent no flavor, just substance and nutrition, iron especially.

Ok that's all. Love you.