dinner

cauliflower samosas with banana tamarind sauce, mango chutney and mint
(recipe from 'raw food real world' by Matthew Kenney + Sarma Melngailis)
serves 4

lunch

left-over portobello + lemon fennel coleslaw

portobello warmed on plate in dehydrator.
1/2 t local organic bee pollen sprinkled on top.

breakfast

fresh coconut water (from young thai coconut)