I decided to become a healthy girl. (obs: I would love to try these health raw bars: Larabar)
So I bought a book at Amazon US called “Vegan with a Vengeance“, buy Isa Chandra Moskowitz (a.k.a. America´s most awesome vegan chef).
I will write some recipes:
1) Gourmet Green Salad Raw and delicious!
Ingredients:
large handful endive leaves (buy the “frissee” kind – it looks like curly leaf lettuce and is dark green)
1 broccoli crown
a handful of raw sunflower seeds
1/4 cup sweet fruit (raw raisins, apricots, peach, mango, avocado, etc) chopped if necessary
dressing of choice (I use balsamic vinaigrette, but oil and vinegar will suffice if you use balsamic vinegar)
Directions: Frissee is a kind of endive that is not as bitter as the traditional Belgian endive, and therefore does not need to be cooked. It looks like kale, or curly leaf lettuce, and comes in a bunch that has a common stem but long, curled leaves. Fill a large bowl with cold water. Place the endive leaves on top, and dip them under the water with your fingers, very gently. (this is called “floating” the leaves. It cleans the leaves without bruising them or making them wilt). Place the leaves in a drainer and set in the sink.
While leaves are draining, chop broccoli (rinsed, of course) into small pieces and place in a large bowl. After broccoli is chopped, shake each piece of endive (to remove excess water) and tear into bite-sized pieces and place in the bowl with the broccoli. Add your toppings: seeds, fruit, dressing; toss with two spoons to gently coat the leaves. ENJOY immediately!
2) Pumkin Bread 
Ingredients:
1-1/2 cup sugar
1 cup canned pumpkin
1/2 cup applesauce
1/2 cup water
egg substitute equivalent to 2 eggs
1 2/3 cups flour
1 teaspoon soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon cloves (scan’t)
Directions:
Combine first five ingredients in a small bowl and beat well. In a separate bowl, combine remaining ingredients and mix well. Gradually add to pumpkin mixture and beat well.
Use a non-stick 9x 5 loaf pan (or a non-teflon pan *very lightly* sprayed with Canola Oil cooking spray). Pour batter into loaf pan and bake at 350 degrees for 65 to 70 minutes or until toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan before moving to wire rack.
3) Eggplant Lasagna
Ingredients:
1 package lasagna
1 large eggplant
1 cup bread crumbs
1 jar tomato sauce
1 pound soy-cheese (optional)
Directions:
Slice eggplant, and sprinkle with alot of salt, and let dry. Dip in oil or water, and then breadcrumbs, and fry. Set aside. Boil lasagna in pot, until soft. Layer lasagna in pan. Then sauce, then eggplant, until gone, and layer with 1 layer of soy-cheese (optional) Bake for 30 min. – cut, and enjoy ! (Makes a great midnight snack, cold!)
Serves: varies Preparation time: 30 min.
I always enjoy thinking about the wonderful moments we had (and we always have) together. This picture was taken during a picnic we had in a cold evening, in the middle of a forest between Whangarei and Auckland, in the back of Cam´s old red car. It was probably in Sept 20, 2004, if I remember correctly. It was such a special moment because we shared lots of confidential talk and ate loads of cheese and bread! I have to mention about another very special moment we had on the first time we met. We were sitting in a comfortable couch, close to a fireplace, drinking a delicious red wine, at Killer Prawn (Whangarei). We had a very serious conversation about our future!! We declared to each other our intentions to stay TOGETHER.
