Raw, continued...

Of course I have made salsa- it's raw, and how can you go wrong?

I use what I have, but my basic recipe is:

In the food processor throw in:

large bunch of cilantro

dried dark red chiles to taste

chunked walla walla sweet onion

ripe tomatoes

roasted and peeled green chiles if you have them

jalepenos

any other hot peppers/ chile peppers you like

scallions (green onions)

salt & pepper

a little olive oil

*I never measure, so do it all to taste *U*

My family loves it in huge quantities and they like it hot! I usually make a gallon to last 2 weeks in the fridge.

Here's the raw almond butter that I did not love. Doug kept saying it needed "more salt...or something" but I thought it too salty already. I guess I am just used to the dark, roasted almond buttter. At any rate, 75% raw, not 100% for me! I'm eating this how I like it! Roasted!

With a heaping spoon of the almond butter, and the rest of what was left in my Vita Mix, I added water and a little raw honey and made a nice Almond Mylk. I used it for baking almond millet muffins, which turned out delicious.

I had two lovely ladies and their daughters here to visit over the weekend- I had met them last year at an Adoptive Mom's retreat, and I adore them! I didn't want to scare them off with my "raw experiment" so we had those divine almond millet muffins with a huge pot of meaty white bean soup, made with a huge farm raised smoked pork hock. yum! They did bring some raw fruit and made a fruit salad to share with dinner, so we still had a little "raw".

Here's what the visiting kids did while we ladies visited: rode the quad~

They also played Uno Attack and hide and seek.