Wild Raspberry Trifle

Base
1 cup raspberries
3 medjool dates

Custard
1 mango
1 banana
2 tsp psyllium
3 dates
1 tsp coconut oil

Cream
1 cup pine nuts
vanilla
lemon juice
1-3 tsp agave syrup
pinch salt

Make up trifle by blending each set of ingredients up to make a layer. Pour into nice moulds and decorate with raspberries (you can mash them with some agave to make a sauce) and sprinkle with cacao nibs. Enjoy!

My Lovely Raw Pet Rats!

We have 3 lovely female rats named Coco, Suma and Poppy. We feed them raw foods as they are the best foods nutritionally for all animals on the planet.

Each day I set out a raw banquet for them and they are healthy, energetic and have silky fur.
Occasionally, we give them a little box of wheatgrass to dig in the mud for the wheatberries. They also like to chew the grass.

Today's menu
pomegranate
mung beans
chick peas
lettuce
sunflower sprouts
nori
mixed grains

Flat Bread

1 cup buckwheaties
1 cup flax
1 cup sesame seeds
1 tsp carraway seeds
dash sea salt
1 tablespoon olive oil

Grind buchwheaties, sesame seeds and flax into a course flour. Transfer to a bowl, add salt and oil, mix. Stir in carraway seeds. Add enough water to make a dough. Divide mixture into 8 pieces. Take each piece and roll out into a flat round. Place on dehydrator tray and dry until firm but still bread-like. ( I personally dry at 135 for 30 minutes, then turn it over and dry @105 for another 30 minutes )Serve with fresh hummus and salad topping or any soup.