What I'm Eating 1

It's interesting how we divide our lives into periods. I often find my self beginning a statement with, "When I was in college," or "When I was vegan," as if that justifies whatever I plan to say next. Maybe it does. Sometimes all it takes to live an inspired life is one thing.

It's been one week today since I began eating raw. I'm inspired by the infinite flavour and nutrition combinations that raw food presents and by the respect that I'm showing my body by exploring them.

Here's what I'm eating:

1 Tomato, diced
1/3 Papaya, diced
1/2 Avocado, diced
1/4 Cup Cilantro, finely chopped
1/2 Tsp Celtic Sea Salt
1 Tbs Raw Flax Seeds
1 Tbs Hemp Seeds

1. Combine fruit in a beautiful bowl
2. Sprinkle with herbs, spices, and seeds
3. Enjoy!

I've often thought that the wind was my least favorite element. Here in the desert it spreads dust, pollen, and cottonwood seeds and the whole state is in a grumpy fit of sneezes. This year, however, I feel a very strong connection to the wind. For the first time I see that it's spreading earth, flowers, and trees and I can't help but adore it.

The air that has passed through the new leaves of my Mother's garden in Jemez and through the gaps of my niece's teeth on the South Valley playground is the same wind that blew me back to this blog. Like it, I hope to spread pollen and seed straight from my garden to yours.

Love, 

Liesse

Sweet Disposition

1/4 Small Jicama, shredded

1/4 Small Watermelon, shredded

1/4 Cup Raw Walnuts

1 Tbs Raw Honey

1/2 Tsp Sweet Spanish Paprika

1/4 Tsp Celtic Sea Salt

Combine jicama, watermelon and walnuts in a bowl. Drizzle with honey and sprinkle with paprika and salt for a sweet treat that will keep you boost your metabolism and keep you going.