Weekday bento
I used to load my bentos with lots of food and would even bring two bentos with me, but I think my appetite for big portions has shrunk as I get deeper into my raw journey.
I think the key is to eat nutrient dense food that may be small in size but they provide a lot of mileage.
This is a simple tomato basil salad that was drizzled generously with extra virgin olive oil, a dash of salt and black pepper. The basil was wonderfully wilted by the time I opened this bento for lunch.
The other layer held Mexican flax crackers with raw onion dip. The recipe for the dip is so easy and was taken from Alissa Cohen’s Living On Live Food.
In a food processor:
1 cup macadamia nuts, soaked
¼ large white onion
Sea salt to taste
Touch of water
I’ve waxed lyrical about Raweos and will only say one more word about it – YUM.
I always tote along a raw bar with me wherever I go. These date-and-nut bars stave off hunger pangs for at least a couple of hours.
This bento meal (without the Larabar) lasted in my system for over four hours. I felt surprisingly fresh and clear in the head and I think it was the olive oil in the salad and the onion dip that provided a bit of bulk.
