Wow, Vigilant!  That's great.  You guys are doing so well! 

I didn't get to read all this about the Manna bread before I went and bought some, but I did read it before I ate some so now it sits in my freezer.....waiting.  Even though I made no raw commitment, you  guys have so inspired me that I'm seeing how much of the rest of this month I can handle as a raw foodie.

I mixed up those raw "meatballs" yesterday, though because I don't have a food processor I had to make some minor changes.  There was just no way to get the stuff mixed in a blender without adding a little bit of water.  It came out too thin to mound so I added enough ground flax seed to thicken it so that it would.  I also used fresh herbs and fresh garlic.  They kind of look like little turds!  I took a picture I'll post here once I drag my daughter out of bed to download onto the computer (I have no idea how to do it).  I just hope they don't taste like little turds!!  :o

Saturday I made raw zucchini spaghetti with marinara and "turds" and you were right Capture, they may look like turds but they don't taste like turds.  They were actually quite good, though it was weird eating "spaghetti" that wasn't at all warm.  Sunday was Greek Salad: no feta or potato salad.  Real Greek salad doesn't have potato salad in it anyway, that's an American thing according to my ex-bf, Dino, and he should know....born and raised in Athens, Greece.  I did put Kalamata olives in it even though I'm not sure if they were raw or not.  I know canned olives are cooked and processed as are most jarred olives, but I don't know about the Kalamata's from the Whole Foods olive bar.  I buy the ones that are in olive oil, not brine, and they still have the stones in them.  I just don't know.  living-foods.com indicates that sun dried, raw olives are available but hard to find.

I think tonight I may make Capture's Mexican salad.  The salad picture from your blog looks so good and I have some raw flax seed crackers from WF that I can pretend are tortilla chips! :)

Great job on your raw transition!

You inspired me!

i think to get raw olives you need to specifically hunt them out - that most you can get (jarred and barred) are cooked. one of the raw books i have talks about olives and says were you can order them. but still, some olives in a raw dish isn't too shabby.

I was afraid of that.  I guess it's not too harsh of a violation.

OK so Ive had some sprouts on the go for a few days, alfalfa,sunflower,chickpea,and lentil.  The alfalfa sprouts turned out great and tasted wonderful, I used the chickpea to make raw hummus and it was really quite good, but not as good as the store bought brand I like, but the sunflower sprouts were HORRIBLE, they are bitter and taste a bit like sunflower seeds, but awfully bitter-are these an aquired taste? I could barely  choke them down in a roll-up last night.  What can I do with the rest of them?  I think the chickens are going to get them becouse I don't think I can stand to eat them again unless someone has any suggestions.  My Lentils didn't do anything and Im going to try these again.

Hmmmm, I have sunflower sprouts and I don't find them bitter at all.  I'd be curious to hear what someone else thinks of them.  Maybe my taste buds are just a bit different than yours.  I often hear people say that rapini is bitter, but I don't think so. 

I hope your chickens appreciate the treat!