I started the morning at 6am watering the vege garden.  A light cool breeze was blowing and as I perused the garden I noticed that some little zucchini’s were starting to grow… the strawberry plant had a new flower… the tomatoes had numerous buds ready to flower… the lettuce had doubled in size and the beetroot was getting HUGE!

 After a day at work… my train cancelled… late home… feeling guilty about the kids a) because I am late and b) because there is still no food in the cupboard… (I have no idea what they ate for afternoon tea – I think perhaps a can of something from the back of the cupboard).  Audrey my daughter (who never eats fruit – except when blended into a smoothie) is now munching on a grapefruit so things must be dire  however on the bright side I convinced her to put agave nectar of the grapefruit instead of a spoonful of sugar and after all she is eating fruit.

As I was training home, it dawned upon me that I needed to do a raw food recipe today and I had planned nothing… Should I go to the supermarket on the way home and be even later home?  If I went to the supermarket what would I buy – it was obvious that I had no plan and no way of formulating one between the train and home.

So I went home empty handed and late… I found 2 zucchini’s and a bag of mushrooms in the fridge. So after some reviewing of various raw food cook books lying around the kitchen I found a recipe. Italian Vegetables tonight as my raw food! I’ve done a few variations of this in the past and it works any which way you do it.  You can vary vegetables and marinade.

Unfortunately thought it won’t be ready for dinner as it needs 2 hours in the dehydrator.  It is 7.12pm now – the vegetables have been in the dehydrator for 20 mins but the kids are hungry now and I actually object to feeding them late (in fact I aim to feed the mob by 7pm – that isn’t happening tonight – but it is not going to be 9pm either).

So to remedy late dinner, lack of planning and no food in house – boyfriend has been sent to the shops with shopping list (note – tomorrow’s raw food planned) and I am writing my blog as the kids snack on ‘stuff’ from the pantry.

I reckon I can cook dinner, feed the kids, go for a walk and be home in time for my delicious Italian Veges by 9pm!

Ingredients:

2 cups chopped zucchinis

2 cups chopped mushrooms

2 tbs olive oil

2 tbs Italian herbs

1 clove crushed garlic

1 tsp Himalayan salt

Method:

Combine all ingredients in a bowl until vegetables are well coated in marinade. As with so many recipes, I get my hands in the bowl and mix it all around.

Place on a lined dehydrator tray and dehydrate for 2 hours at 110 degrees.

Enjoy!  Well in a few hours…

Ally x

Giving credit where credit is due…

Thanks Jenny R for this inspired recipe – I’ve deviated a tad – but all good.

PS.  Tomorrow is Basil Cheese – can’t wait – it is planned and a newbie for me!  Nom.