Eggplant Pizzettes and 7th day raw

Yay! It is my 7th day raw and things are gonig well. For breakfast I had an amazing smoothie (red grapes and blueberries!). As you may have read I have been trying to eat recipes that contain less fat and so I decided to make pizza with eggplant as the crust (instead of nuts) and without cheeze (cashews). I put this batch in on Wednesday night and the next morning they were ready and so I had them for lunch. I will say that I was quite pleased with my pizzettes. The eggplant had a bit of a chewy texture but they were definitely tasty and I will make them again. I brought them with me to acro yoga on Thursday to share them and some people liked them more than other people. There was some olive oil and balsamic vinegar that people were dipping bread into. I dipped my eggplant pizza into the mixture and enjoyed it even more. I think these would be nice to serve as an appetizer or finger food at a party. Hope you get to try them.

Eggplant Pizzettes

Ingredients: 1 eggplant, 1 cup organic mushrooms, 1 cup of sun dried tomatoes, 3 roma tomatoes, 1 green bell pepper, 1/4 onion

Directions: Cut up the eggplant into rounds. Make marinara sauce (tomatoes, sun dried tomatoes, onion), top with mushrooms and diced Bell peppers. Place in the dehydrator at 110 degree for six hours. Enjoy this low fat recipe!