Day 11 ends.. the light is getting closer!

The 2 o'clock lecture was amazing! The doctor who gave it is so straight forward and blunt, I just love it.. I'm going to call him Dr. Intense... cause he was! Wow. It was all about The Pleasure Trap, which is a book I'm going to get before leaving here. And oh the stories he had, and how he became so straight forward with his patients. Just an amazing man. The whole lecture went an hour over (we all had lots of questions...hehehe), so we got out at 4:30.

Ear......oh ear.......... I will claw you out if you don't stop this...

There's lots of relaxing time around here... and besides reading, I've been thinking about what kind of healthy recipes I can make. Here's one I started coming up with. I have no idea if the proportions are right, but I wanted to write it down.... so it'll go something like this:

Spinach Ravioli

Dough:

• 2 cups Brown Rice Flour
• ½ cup water (Go easy! It may be less)
• 2 cooked, and well blended golden potatoes
• 1 tbsp. Chopped basil
• 1 tbsp. Chopped oregano
• Pinch of salt

Filling:

• 1 cup Finely chopped mushroom
• ¼ cup chopped Onion
• 1 cup finely chopped Broccoli
• 1 cup finely chopped kale
• 4 Garlic cloves, chopped
• ½ cup water (maybe more?…)
• 2-3 tbsp. Tamari
• 1 tbsp. Chopped basil
• 1 tbsp. Chopped oregano
• 1 tbsp. Chopped Rosemary
• 1 cup Quinoa
• Pinch of pepper and cayenne

Outer Sauce:

• 2 cups spinach
• 1 clove garlic
• 1 tbsp. Basil
• 1 tbsp. Flax seed
• ½ cup cashews
• ¼ cup walnuts
• ¼ cup water
• Pinch of salt
• Chopped rosemary

Preparing the Filling:

Sautee mushrooms, onion, broccoli, kale, garlic, and tamari in water until soft. Remove from heat and add basil, oregano, rosemary. (Optional: Take about 1/3 of your mixture and lightly blend in a blender. Add this back to the mixture for a slightly creamy texture). Add quinoa. Add pepper and/or cayenne for a little kick if desired.

Preparing the Pasta:

Mix dough ingredients together gently until soft and pliable. Split evenly in two, and roll out thin on floured surface, so you end up with two square sheets.

Assembling the Raviolis:

On one of your rolled out sheets, spoon the filling mixture into evenly spaced out mounds (about two inches apart). Cover with the other sheet of pasta. Cut raviolis apart, and with a fork, gently push down on their edges to seal them together (and to give a decorative look)

VERY lightly brush the raviolis with olive oil and bake at 350o until brown. (May need to flip them halfway through)

Outer Sauce:

Blend all ingredients (except rosemary) in blender until smooth. Add more water if necessary.

Final Touch:

Place raviolis in shallow bowls and pour sauce on top. Garnish with the chopped rosemary. (Maybe some cilantro too)

Oh yeah..... Can't wait to try that!!!