ONE WEEK RAW AND GLUTEN FREE - Day 5, Raw Pizza For Dinner!

Raw garden pizza with cashew ricotta on sprouted lentil crust!

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DAY 5 OF "ONE WEEK RAW AND GLUTEN FREE"

Have you been following along this week with our "One Week Raw and Gluten Free" mini cleanse? If not, check out DAY 1, DAY 2, Day 3 and DAY 4.

Let's Soak some Cashews!

Tonight we're having raw pizza on the sprouted lentil pizza crusts we made yesterday. So soak one cup of raw cashews in a bowl of filtered water early in the day. Later we'll make cashew ricotta from the soaked nuts.

Today's menu includes:

Breakfast: Chia seed breakfast pudding with raspberries and mango

Snack: An organic Fuji apple

Lunch: Curried sprouted lentil soup

Dinner: Choose from two types of raw pizza (or make both!)

Dessert: A big bowl of assorted fresh berries

Breakfast:

Chia pudding isn't just for dessert! It's a wonderful, healthy pudding that can be eaten any time of the day for any meal or snack. I love eating it for breakfast mixed with a bowl of fresh fruit. Today I enjoyed some chia pudding with a diced fresh mango and organic raspberries. Yummmm!

To make chia pudding, see DAY 2.

Chia pudding and fresh fruit make a wonderful breakfast!
Top with chopped raw English walnuts for extra nutrition.

Today's snack is an organic Fuji Apple.
Apples are very helpful in regulating blood sugar.
I throw apple slices in a baggie and carry them in my purse when I go shopping just in case I get hungry!

Lunch

Curried Sprouted Lentil Soup (Old Blog Favorite)

Raw Vegan, Gluten Free
[makes 2 servings]
2 tablespoons dried raw unsweetened coconut 

1 cups water

1 packed cup of sprouted green lentils plus some extra for garnish

3 tablespoons chopped onion

1 medium zucchini, about 1 1/2 cups chopped

1 medium red bell pepper, chopped (1/2 for soup and 1/2 for garnish)

1 - 2 small cloves fresh garlic, minced 

2 teaspoons sweet curry powder

1/2 cup sliced banana

1/2 fresh jalapeno (more or less to taste)

3 tablespoons lime juice

1 small avocado

1 teaspoon sea salt (more or less to taste)

Several dashes of cayenne pepper (more or less to taste)

2 tablespoons cilantro, chopped 

Kernels from 1 ear of fresh, raw corn 

Put the dried coconut in water and let rehydrate for 20 minutes. After 20 minutes, put coconut and water in a high speed blender with sprouted lentils (saving some for the garnish), onion, zucchini, half the red bell pepper, garlic, curry powder, banana, jalapeno, lime juice, avocado, salt and cayenne pepper. Blend until smooth and place in two bowls. 
Top with extra sprouted lentils, chopped red bell pepper, corn kernels and cilantro and serve. 

Per serving: 327 calories, 14.6 g fat, 4.5 g saturated fat, 2.3 g cholesterol, 8.8 g protein, 47 g carbohydrates and 9.7 g dietary fiber. 

This rich and spicy soup is one of my lunch favorites!

Dinner 
Two Types of Pizza on a Sprouted Lentil Crust
Raw Vegan, Gluten Free
Sprouted green lentil crusts (see DAY 4)
Cashew ricotta:
1 cup raw cashews soaked 4 - 6 hours, rinsed
3 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1/4 cup water
For garden salad pizza (pictured above)
shredded lettuce
chopped tomato
thinly sliced cucumber
diced red onion
diced orange red bell peppers
any other salad ingredient
For pear, olive, pecan pizza:
thinly sliced ripe pear
kalamata olives, sliced
raw pecan pieces
fresh basil, thinly sliced


To make cashew ricotta, place cashews, lemon juice, salt and most of the water into the VitaMix or other high speed blender. 
Starting at a very slow speed, and increasing slowly, blend until the mixture reaches the texture of ricotta cheese, scraping down sides and the rest of the water only if needed.
Spread ricotta on pizza crust and top with desired toppings.

Cashews blending in a VitaMix blender.

Pear, kalamata olive, pecan and basil pizza

Top the garden salad pizza with all of your favorite salad ingredients!

Dessert is a bowl of mixed, fresh, organic berries.
I love raspberries, blueberries and blackberries!