Well I must admit I am two full weeks behind! I went home to Saskatoon for a week already after a full month with Steve πŸ™‚

Just now back in LA and found time to get week 3 done!!!!

Look out it is a mad mix of many meals, skating, farmers n wholesale markets, his Bday n much more!!

Hope you enjoy!!

Too much to write about, well lets see.

We got some mad transitional recipes in this issue, sorry I didn’t include the ingredient list nor make a video making them, simply too much content with little time as well as the fact I wish to save some of them for my upcoming ebook

β€œTRA Retreat Treats”.

Many amazing recipes that I have tested as well as a bunch from other raw food chef’s, enthusiasts and downright kitchen genies. Time has been tight and it may be a while before I am finished, but the positive is I am really fine tuning some of the best of them so when it does drop it is sure to please!

Steve went on a business trip so Tim, Mark Webber and I went to Malibu to a secluded beach. While there we enjoyed the sun surf some cardio activity as well as some fresh ripe raw whole fruits we brought. As a surprise afterwards Mark led Tim and I to Planet Raw. It in Santa Monica and is the oldest, most well known raw vegan restaurant in California. It really is amazing, the chef n creator Julliano makes quite exquisite gourmet raw cuisine.

As most of you know I prefer and recommend eating of a low fat raw diet consisting of whole fresh ripe raw organic fruits and veggies for the mainstay. Most raw restaurants are quite high in fat and include a great many ingredients and “combos” I personally wouldn’t eat on a consistent basis. Regardless they can be great for transition, squashing cravings, or for the odd holiday/social meal. I enjoyed some “cheesy kelp noodles” that actually really tasted like a Alfredo pasta I am sure you could trick anyone in any restaurant n they would think it was cooked.

Steve treated himself to a new car a Ford Focus, amazing on gas hybrid n many sweet gadgets n gizmos! haha Love it!

The 10th was Steve’s bday, we enjoyed young coconuts for breaky followed by a crenshaw/orange/mango smoothie. For lunch I made raw “banana splits” featuring banana coconut ice cream, strawberry banana ice cream and chocolate banana ice cream with both individual sauces and sprinkles for each type. It was a big hit.

Before dinner we went for a nice bday skate. I actually re hurt my foot just a few days before and sk8ed little, instead Tim showed all us up on a balance board. He stood one one foot on it for 10 minutes and 33 seconds! Used for athletic rehabilitation balance boards work your ankles arches knees hips and core muscles. There are a few types and designs, I recommend the circular ones with full range or motion to help with ankle problems. that is once sufficient rest from injury has been given πŸ™‚

For dinner Steve brought us to his friend and accomplished actor (see space balls and many others πŸ™‚ Bill Pullman’s house for a raw dinner. Bill has his own orchard n provided a amazing dinner with salads exotic fruits like “Ice cream bean” (that taste much like cottony ice cream), mulberries, and home made Asian pear cashew ice creams as well as fresh persimmon ice cream. It was great, everyone enjoyed n who can complain about a ice creamy bday raw style!!! mmmmm

Much more to come!!

enjoy much

PeaceLovenSeasonalFruit ck