Age of Ethics and Consciousness

Photography, food creations and article by Jahrun Chilam Balam 2010.04.15

Before my bicycle ride today I had an inspiring and colorful lunch, featuring a trillium open-faced sandwich and raw warm borscht.

Open-faced Trillium Sandwich
On the plate are three open faced sandwiches of organic sour dough bread spread thickly with freshly-made hummus mixed-in with tamari and chipotle powder, topped with thinly-sliced onion, tomato, multi-colored sweet peppers, watercress and a pile of sunflower sprouts in the center.

Avocado Salsa on Brown Rice
Later, on returning from today's 28-mile bicycle ride, I used the blender again to make a avocado salsa using almost the same ingredients I used for the borscht, only I used a substituted an avocado instead of a red beet, and added freshly-squeezed juice from one whole lemon, a pinch of Celtic sea salt and half a teaspoon of powdered cayenne pepper. In the bowl I placed a small serving of long-grain brown rice, smothered it with the avocado salsa, topped with a tablespoon of ground panch phoran mixture (panch phoran/sesame/flax/Celtic sea salt), and finally I garnished with sweet pea sprouts and watercress.

Home-grown Sprouts and Greens
Except for the toast and small portion of whole grain brown rice, these dishes are raw and use all organic or home-grown ingredients! It is easy to sprout and grow many foods in a sunny window. Here growing in the light of my window are the sunflower sprouts and the watercress shower and refill with fresh oxygenated water each day.


Enjoy!

~ Namaste