Yesterday I ate more complex than usual. It was gourmet all day! :) I spent maybe $30 on the supplies, and it was enough to feed for 6 meals!! That's $5 SBD per meal plus the prep time. I'm slow, so total prep time was likely over an hour.
## Breakfast
"Breakfast". This is when I break my fast. I usually do this around noon. Today, I first ate at 2:30 PM.
I posted a [Hearty Raw Vegan Soup](https://steemit.com/vegan/@robertgenito/hearty-raw-vegan-soup); however, I did not post the recipe! Here's the recipe for the soup, below.
The Soup Base--makes 1 large serving :)
* 1/2 of a zucchini
* 1/2 of a cucumber
* 4 dates
* 2 carrots
* 1 green apple
* 1 cloves of garlic
* 1 avocados
* the white parts of 1 leek
* 1 handful of arugula
* 1 cup of broccoli.
* 1 cups of almond milk. (Make it freshly beforehand!)
* 2 stalks of celery.
* 1 red bell pepper
* 1/2 of a lemon.
* 1 teaspoon of thyme (fresh)
* 1 teaspoon of rosemary (fresh)
* 1 teaspoon of oregano (fresh)
* 1 teaspoon of sea salt (optional or to taste!)
* 1 table spoon of olive oil (optional)
* A bunch of dill (optional)
Then follow these instructions...
1. Remove the pits from the dates.
2. Skin the apple, zucchini, and cucumber.
3. Cut the red bell pepper in half and set it into the blender.
4. Chop up the other half into little pieces for soup texture. Place the little pieces off to the side.
5. Chop up the larger vegetable items to assist the blender and place these items into the blender.
6. Squeeze half of the lemon into the blender.
7. Blend with a high-powered blender (i.e. Vitamix) for a few minutes until the soup cannot be blended any more. Man, I freakin' *love* my Vitamix blender. It is really that great for making soups.
8. Throw the herbs and the remaining ingredients into the blender, and then pulse the blender to mix and freshly slice the herbs.
You now have the soup base and your side of red bell pepper cuts! You can store any excess soup. Once you're ready for the
serving, you'll also need:
* Basil
* Cracked pepper
* Sea salt (optional) or Dulse flakes.
* 1 twig of rosemary for garnish
Now that you have your items...
1. Pour a small, 1 centimeter-high layer of the soup into a bowl.
2. Sprinkle your red bell pepper cuts into the soup.
3. Pour more of the soup into the bowl and repeat sprinkling the bell pepper cuts into the soup mixture. You'll want to also place some pieces of the red bell pepper on top of the soup for the visual part. Remember: we also eat visually! :)
4. Slice up a few leaves of basil and sprinkle on top of the soup.
5. Sprinkle cracked pepper on top of soup. Sprinkle as much as to your taste's desire!
6. Take a twig of rosemary and garnish it beautifully on top.
## Breakfast Part 2
You didn't think that's all I was gunna eat, did ya? I eat twice a day, so my meals are a big larger :) After eating the soup, I prepared and created an awesome salad to eat about 20-30 minutes later. Making this salad is quick, easy, and fun. You need...
* A bunch of arugula. I used a whole package from the grocery store. I believe it was 5 ounces.
* 1 large cucumber.
* 1 bunch of cilantro.
* 3-4 leaves of basil.
* Clove sprouts
* 1/2 of a jalapeño. Or a full one if you like it spicy :)
* 1/2 a cup of palm hearts.
* 1 big mango
* 1 heirloom tomato
* a dozen or so cherry tomatoes
* a few key limes.
* Dulse Flakes
* Cracked pepper!
Here's how I prepare this salad:
1. Give a *big* salad bowl.
2. Put a bed of arugula at the bottom.
3. Use a spiralizer to make noodles from the cucumber. Place the noodled-cucumbers on top of the arugula bed.
4. Chop up the cilantro and throw into the salad bowl.
5. Put a bed of clove sprouts over the bowl surface.
5. Slice up the mango and palm hearts into chunks and throw them all into the bowl.
6. Dice the jalapeño and basil finely. Throw into bowl.
7. Slice the heirloom tomato in half horizontally--with this cut, the calyx (vine/leaf part "at the top") will be fully on 1 side of the tomato.
8. Squeeze the seeds and juices of the tomato over the salad...as if this were a dressing! :) Hint: it is part of the dressing!
9. Cut up the cherry tomatoes and throw into the salad mixture.
10. Pepper the salad to taste.
11. Put a good amount of dulse flakes over the top--to the desires of your taste!
12. Squeeze the key limes over the salad to complete the dressing and acid portion.
This is a relatively low fat salad, and thanks to the palm hearts, it's got some fat! If you are craving more fat, there's also olive oil to drizzle on top. I cannot recommend olive oil. And then again, I will only recommend the most optimal food choices :)
This salad is soooo good...it's not even funny. After chomping on this salad for a while, you'll get to see its variety:
## Instagram Live
...and then I enjoyed this awesome salad with my instagram followers :)
https://youtu.be/M2GgEvK-_Ys
## Dinner
This was seriously the **BEST** dinner I have ever had. In my life. My mother came to visit, and that made the dinner that much sweeter and heartier! Dinner was my take on an Italian spaghetti dinner with "ricotta cheese" and a thick and chunky marinara sauce. Here's the final presentation, followed by the recipe and all of that...
First, prepare the raw vegan Ricotta Cheese. Unfortunately, I do not know the proportions of the ingredients...I only know the ingredients from the local [Ionie's Raw Cafe and Retreat](http://www.ionie.com/), who prepared the Ricotta Cheese. More on that later... but for now, buy 4 to 5 ounces of raw vegan Ricotta Cheese :)
Next, prepare the "spaghetti". I eat a *LOT*, so you'll want to definitely cut this portion down in half. My portion is: **2 peeled zucchinis.**
1. After peeling the zucchinis, turn them into spaghetti with a spiralizer.
2. Put them into a huge big pasta bowl.
3. Sprinkle about 1 teaspoon of sea salt onto the spaghettis.
4. Massage the sea salt into the spaghettis. This will help to soften them up. You may also rinse away the salt (as much as you can) after about 10 minutes.
While the zucchinis marinate, you will make the chunky marinara sauce. You'll need a big, slow-setting food chopping food processor for this. For the marinara sauce, you'll need:
* 1/2 of a small zucchini plus the extra zucchini pieces left over from spiralizing. If you can go by weight, shoot for no more than 200 grams (g).
* 3-4 medium heirloom tomatoes. You want the tastiest tomatoes you can find, which I have found to usually be the certified organic ones. Preferrably 600 g weight of tomatoes.
* 1 clove of garlic.
* 2-3 large crimini mushrooms. Ideally, you'll want a weight of 150 g of mushrooms.
* 2 green onion stalks.
* 1/2 tbsp of rosemary (fresh)
* 1/2 tbsp of flat leaf parsley (fresh)
* 1/2 teaspoon of oregano (fresh)
* 2 tbsp of olive oil. Use an olive oil that is [certified to be olive oil](https://www.cooc.com/)--because the FDA still allows food companies to scam you in all sorts of ways.
*about 10-15 sun-dried tomatoes. (If they have preservatives, soak them for about 15 minutes in hot water). If you want to use these by the weight size, I've found 115g to be the perfect amount of sun-dried tomatoes.
* 1/2 of a red bell pepper--or about 100g.
Now prepare the sauce:
1. Cut the heirloom tomatoes all in half horizontally.
2. Squeeze out the heirloom tomato seeds and juice into a separate container and set aside. You will not use this for the recipe. Instead, use it for salad dressing in the future.
3. Put all ingredients into the food processor.
4. **If you like cayenne pepper,** this is a good opportunity to dash a good amount of cayenne pepper into the mixture :)
5. Chop up all items on a low setting--do not "puree" this sauce. You'll need to run the processor for a couple minutes.
Finally, gather the remainder of your ingredients. Remember: do half the portion because I typically eat large portions!
* 2 avocados
* 12 or so cherry tomatoes
* Cracked pepper
* 6 basil leaves.
* 1 lemon.
* Rosemary twig (for garnish)
In the bowl where you had your zucchini pasta...
1. Cut the cherry tomatoes in half and place on top of the pasta.
2. Cut the avocados into slices, and put 1/4 of an avocado on each side of the pasta. (Look at the picture below.)
3. Slice up the basil and shower it all over the pasta dish.
4. Cut the lemon in half, and squeeze the lemon over the pasta and the avocado.
At this point, the pasta will look like this:
Next:
1. Pour the marinara sauce all over the pasta.
2. Plop a couple scoops of the "ricotta cheese" in the middle of the pasta, and plop more ricotta cheese around the edges between the avocado.
3. Put a nice layer of pepper over the surface of the sauce and avocado/"cheese" items.
4. Place the rosemary twig on top of the center ricotta cheese, as if it is growing from the center. Do this happily :)
The pasta will look just like the first "Dinner" picture above! And then.... take many pictures for Steem and enjoy!!! :)
## Thank you! :)
> Some info about me: I eat primarily fruits and leafy greens ("fruitarian"). This is known as a frugivorous diet, which is the diet by design of the human species and most primates. I don't cook my fruits, so you may also call this "raw vegan". I have eaten virtually every food item and major cultural style on this planet. I have experienced long periods of many different diet regimens: acid/alkaline, ketogenic, vegan, etc. In my spare time as a child, and an adult, I truly relished reading articles, books, and research papers on nutritional observation. I also enjoy and frequently practice long periods of juice fasting, water fasting, and dry fasting.
>
> Thank you for reading, upvoting, and re-steeming!
> Robert Genito
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