Peanut butter noodles & raw chocolate cake

Today's breakfast was a collard green shake. I didn't get a picture of it though. I added blueberries, bananas, collard greens, hemp seeds, chia seeds, spirulina, maple syrup and enough water to incorporate. 

I also had some lovely red pomegranate. Pomegranates are so good for you! They help to prevent different types of cancers, illnesses and heart attacks! They are also packed with antioxidants!

Isn't it beautiful? I think avocados are so beautiful.

Lunch was Sesame Ezekial Bread with sliced avocado and nutritional yeast.

My husband took me to Trader Joe's and I picked up a few things. I got 2 batches of bananas, organic sugar, almond meal, vegetable pasta, sweet chili sauce, organic marinara sauce, thai green curry sauce, mango ginger chutney, cocoa powder, organic peanut butter and medjool dates. 

We got these to try. I MUCH prefer fresh pineapple. 

This stuff on the other hand, I LOVE! There is a thai brand I use to buy in Hawaii but haven't seen it here yet. It's so good! I used this in my peanut butter noodles for dinner.

Thai Peanut Butter Noodles

Coconut oil

1/2 sweet onion

3-4 cloves garlic

1 inch sliced ginger (more or less depending on your taste)

1 can organic coconut milk (I used light, regular is better for creamier though)

1/4 - 1/2 cup plain organic peanut butter (more or less depending on taste)

4-5 Tbsp sweet chili sauce

Himalayan Salt

Pepper

Basil leaves

1/2 package Thai rice noodles

Precook rice noodles and set aside. Saute onion, garlic and ginger in a little coconut oil. Add coconut milk, peanut butter, salt, pepper and sweet chili sauce. Add a few fresh basil leaves last. Once everything is blended together well, mix in noodles. Serve with peanut on top if you wish. I ate mine with some fresh cauliflower and broccoli.

I made raw chocolate cake for dessert. This is a shot of the cake before I added the frosting. 

Pretty Much Raw Chocolate Cake

1 cup chopped dates

2 Tbsp lemon juice

2 Tbsp vanilla

Himalayan Salt

1/2 cup cocoa powder (cacao nibs are best but more expensive)

1 1/2 cups almond meal (Trader Joe's carries this and it's fairly cheep)

1/2 cup cashews (that have been soaked overnight in water to soften)

1 cup shredded coconut

Blend together all ingredients. Add water, just enough to blend.

Frosting:

1/2 cup cashews (presoaked)

1/2 cup macadamia nuts (presoaked) 

1 cup canned organic coconut milk

1/8 cup organic agave

1 Tbsp lemon juice

1 Tbsp vanilla

Himalayan salt

1/2 cup melted coconut oil

1 Tbsp psyllium husks

Blend everything except last two ingredients. Add coconut oil and psyllium husks last. Blend. Let this sit in the refrigerator for an hour before adding to cake. After it sits, frost cake and then add sliced bananas. I really enjoyed this cake, but my husband didn't prefer it. He is picky about this kind of thing though. I already ate three pieces since yesterday! Give it a shot guys.

 I got this recipe from the Sunny Raw Kitchen, but just changed it a little :) Please visit her blog as well.

~Goodnight my friends~

PS...

Thanks Rose!!! I love it :)