Hi everyone. Today’s lunchbox is from Faye again, who guest blogged a great lunchbox last week! I am so excited that Faye is guest blogging here again. Faye is totally inspiring me to think about looking at juicers again – I love the idea of juice pulp crackers and switching up my smoothies with some fresh juices. Faye’s lunchbox has tons of great goodies this week.
Today’s lunch consisted of
- Juice: Carrot, celery, spinach, cucumber
- Cucumber, celery, grape tomatoes, red pepper
- Juice pulp crackers
- Raw Zucchini hummus
- Cultured vegetables
- Japanese Cabbage Noodle Salad
It has been such a cold week – we hit about -38 F (-39C). I find I’m eating more, so I brought more food to the office. I need to feel full when it’s this cold. One of my doctors said it’s because I’m thin and my body wants to pack on weight in order to stay warm. All I know is that I’m constantly hungry.
I tried a new dip to accompany my veggies. I normally have chick pea hummus, but I thought I would mix it up. So I tried a recipe for Raw Zucchini Hummus. What a mistake. I tried it and gagged. It was too sweet and….well, I can’t describe it. I had to throw it out and I loathe wasting food. I’d really like to find a legume-free, creamy dip. Next time I’ll try Ani Phyo’s Red Pepper Hummus Dip . Maybe tomorrow. I just made another container of the tried-and-true, thick and creamy chick pea hummus.
I also tried a new salad this week – a Japanese Cabbage Noodle Salad from Gone Raw. It was pretty tasty. It also gave me a reason to buy sesame oil. I had to use alfalfa sprouts rather than the bean sprouts so it wasn’t quite the same – and I adore bean sprouts. I made it on Sunday and then split it up into small containers to get me through the week. The variety is nice.
The Juice Pulp Crackers are still a favourite. I’m leaving them longer in the dehydrator and they’re even better when they’re crispy.
Thanks again Faye. And to all, Happy Friday!
General Disclosures & Disclaimers