Have I mentioned how I love the outdoors? I think I have : ) but let me tell you again, I LOVE being outside! I am so grateful that, although not in my backyard, I have access to beautiful state parks where I can breath in the beauty of an unparalleled artform. The past four years I have lived in a tiny dark apartment in a part of town that continues to develop…and develop. Simply put, I don’t get out much, but I have this unquenchable need to be active in the midst of God’s beautiful creation. Man is meant to enjoy creation as a means to worship God. (I don’t know about you, but gazing up at a mountain or out to sea, makes me feel pretty small!) Being removed from nature is unnatural! So in an effort to get out, my sister and I were able to drive to a state park this past weekend and hike. It was so refreshing, peaceful, and made me even more eager to explore.

Beyond the health benefits and the pure fun of raw food, there is a similar amazement I have with pure food as I do with the outdoors. Seeing the beauty of a vine ripened tomatoes or a freshly cracked coconut is a beautiful sight! I want to always keep in mind these little things and praise God for the beauty of His creation. For me, raw food goes beyond being “healthy”. It is a reminder of how perfect God’s ways are above man’s.

Alright, alright, I guess I should mention pesto alfredo somewhere in this post : ) I was so blessed to receive a sample of organic hemp seeds from the friendly people at Manitoba Harvest! Hemp is a superfood that makes the list among goji berries and cacao, so you know it’s powerful stuff! A great source of protein and healthy fats, hemp seeds are a staple to many of my favorite recipes. For this recipe, the strong, rich, and nutty flavor of Manitoba Harvest hemp seeds was the perfect ingredient for a pesto alfredo.

Pesto Alfredo 
2 c Manitoba Harvest organic hemp seeds
1 c extra virgin olive oil
2-4 garlic cloves
juice from 2 lemons
basil to taste
salt to taste
ground black pepper to taste

Thoroughly blend all ingredients and refrigerate until ready for use.

I soaked kelp noodles overnight (not necessary, but at least rinse before eating), which were a spot on companion to the pesto alfredo sauce. Let the noodles marinate in the sauce for about 30 minutes, or until the noodles are to your desired consistency. They will get softer the longer they marinate.

Next Week: Soaking nuts and seeds, and how to make Irish moss gel.