Shish Kebabs with Rice...

Today is my twelfth day eating 100% raw food :-). I am thoroughly enjoying all of the food I am eating as well! For the most part I have fruit for breakfast and have been eating 2-3 grapefruits, satsumas and bananas every morning. Lunch has consisted of lots of salads with spinach or kale and avocado. Dinners have been raw chili (which has been great with the cold weather), spinach casserole, and green smoothies. For desserts I have been eating lots of durian and I even made a durian chocolate pudding the other night which I LOVED. Unfortunately I don't have a picture but will make it again soon and post a picture with the recipe in the near future. I have been staying away from eating nuts and haven't bought any in these past two weeks. I have been focusing on veggies and fruits with getting my fats from avocados, coconuts and durian:-). I am really enjoying my skin and my hair from eating this way. Clearer skin and less oily hair:-). I see myself continuing to move towards eating 100% raw forever. Making some dehydrated savory dishes has kept me feeling satisfied and full. After I reach the 30 day mark I have decided to throw myself a raw pizza party to celebrate! Today I made these shish kabobs with cauliflower rice. I have had these sticks for making shishkabobs for over a year and have only used them in the past to make fruit flowers. I got the idea to make these Sunday night when I was planning my meals for the week. I just kind of created my own sauce recipe thinking of how flavors mix together. The result overall was fairly good. I liked the flavors a lot but might try and change my sauce recipe next time. I like the presentation look of it maybe more than I like the way it tastes, however it is good just not one of my favorites:-). Now for the recipe :-).

Shish Kabobs with rice:

Kabob Ingredients:
4 zucchini
1 cup of mushrooms
1/2 bell pepper

Prepare these veggies by chopping them up to fit nicely onto the kabob stick.

Kabob Sauce:
4 roma tomatoes
1/4 onion
1 clove of garlic
6 dates
2 tablespoons of honey

Prepare the sauce by placing the ingredients into the vita mixer or blender until well combined.

*Allow the chopped up veggies to marinade in the sauce for an hour. Then, place the veggies onto the kabob sticks and put in the dehydrator at 110 degrees for five hours.

Cauliflower Rice:
Cut up half a cauliflower and place it into a food processor mix until you have the consistency of rice or cous cous. Plate the kabobs around the rice and eat!