Here's a bold and delicious sauce that's worth making! Almond butter is mixed with lime juice, ginger, garlic, and honey, and is spooned on top of quinoa and spiralized zucchini for a transitional meal that's so easy to make. For a completely raw food dish, sprout the quinoa one day before, or just have the zucchini by itself. This sauce would also work beautifully in place of the tamarind sauce that goes with our Pad Thai recipe.

Ingredients for Sauce:
4 tablespoons pure water
3 tablespoons almond butter
3 tablespoons fresh lime juice
3 tablespoons green onions, super-finely chopped
2 tablespoon honey
2 tablespoons freshly grated ginger root
1 clove garlic
1/3 teaspoon Himalayan, or Celtic salt

Directions:
Put all ingredients except the green onions into blender. Pulse until creamy.
Transfer to a bowl, and top with green onions.

Quinoa and Zucchini: makes 2 large servings, or 4 side servings
1 cup quinoa
1/1/2 cup pure water
1/2 teaspoon Himalayan Salt
1 cup zucchini, spiralized
Put quinoa in strainer and rinse well. Drain. Transfer to a pot with lid.
Add salt and water and simmer slowly until individual grains become translucent and fluffy, about 20 minutes.
(While quinoa is cooking, make the sauce, and prepare the zucchini.)
Cut zucchini into 3 inch chunks, and spiralize using a Saladacco, or shred using a veggie grater.
When quinoa is cooked, spoon into bowls, add zucchini, and top with sauce.

This week I had a trying dental experience and needed to eat mostly liquids or really soft foods like bananas or avocados for several days. I was getting really hungry and started to crave some gently cooked quinoa, with easy to chew spiralized raw zucchini, topped with our yummy new sauce.

I made it, we ate it, and raved all through the meal. The ingredients were so simple it didn't seem like there'd be enough flavor, but there was. Each component came together synergistically. Anything extra would have been unnecessary.

Rex and I feel it's important to honor what our bodies are telling us. After all, it's the body that has to live with our decisions and our choices. This is why we like to put transitional meals in The Healing Feast from time to time, to help those of us who still feel the need for a little cooked food or are in the beginning stages of eating raw foods.

Dr. Bernard Jensen wrote that it can take up to 12 years for a meat eater to become a vegetarian. Given this information, I'm thinking that it might take quite awhile to become a complete raw food eater. This reminds me to take my time, to savor life, and be grateful for all the goodness it brings.

Acting on the impulses that come from my intuition, so much richness emerges into my personal sphere. There's the added beauty that happens when I move into a new level with lifestyle or diet: states of personal discovery and awareness suddenly appear, along with the delicious practice of self care which nurtures, restores, brings balance, harmony, and love.