Chinese Takeout...rawified

So far the new year 2010 is off to a good start. It is my sixth day eating 100% raw minus nuts and seeds and it is going quite well I must say! I may add nuts back but will do so carefully and mindfully :-). As you can see I have some new years resolutions for the new year and I am ready for some major changes in my life and some major miracles. I am ready for mountains to move. There is an acroyoga instructor training happening this summer. I have not completely decided about if I want to do it but am strongly considering it. Some of my acro friends here in Atlanta have already applied and been accepted. Next week starts the beginning of my yoga classes at some of the local colleges so my weeks are going to get much busier which is a good thing. I have really been enjoying my meals lately. I have been having grapefruit and bananas mostly for breakfast, kale salads with avocado and honey for lunches and random dishes for dinners. I eat lots of fruit in between meals whenever I feel hungry and have felt incredibly satisfied. I haven't had any cravings for cooked meals. I do have one avocado a day which I really seem to need to keep me feeling full. I love avocados in my salads. I recently bought an apple slicer so cutting up apples is way easier than it used to be. I love little kitchen gadgets like that that make things quicker and easier. So yesterday I was inspired to make this stir fry Chinese recipe. I saw the recipe on Raw for $10 a day which is an amazing blog you should totally check out. It shows that making raw food can be more affordable than people realize. I like the recipes because they don't seem to be so nut heavy. I didn't follow the exact recipe but took the basic idea and improvised from there (how I do most of my recipes :-). I really was pleased with how this turned out! It tasted so similar to a stir fry, the broccoli was still a bit crisp but soft and the mushrooms were very flavorful! I will be making this again for sure!
Chinese Take Out Recipe:

Ingredients: 2 heads of broccoli
1 package of mushrooms
1/4 cup of onion
1 tsp of grated ginger
4 tbsp of honey
1 lemon (juice)
1 tsp of fresh finely chopped rosemary
1 tsp of sea salt
1 tbsp of olive oil

Directions: Create a marinade out of the olive oil, sea salt, rosemary, lemon juice, honey, and ginger. Finely chop up broccoli, onions, and mushrooms and allow them to marinate in the mixture for a few hours in the fridge. Four hours before serving time place the mixture into the dehydrator at 115 degrees for four hours. Finally serve and enjoy!!

P.S. The next time I make this recipe I want to omit the olive oil completely and just add a bit more water. I don't like to use oil and usually substitute water for it when a recipe calls for olive oil.