Cheezy Stuffed Peppers & Mixed Greens with Avocado-Orange Dressing

Soooooo I had a few things that needed to be used up right away. These included peppers, some almonds that had been soaked & dried and remained in my fridge, as well as an avocado. I had been contemplating all week what to do with them, and it all just kinda came to me at once. So glad it was a last minute thing, because I thoroughly enjoyed my lunch :) And it only took minutes (as raw food usually does).

First, I made the peppers. I used nutritional yeast in the "stuffing." Though this isn't technically raw, it's one of the few vegan sources for Vitamin B12. Plus I like it's "cheezy" flavour :) But when I had the peppers by themselves on the plate, they just looked "blah". I like my plate to be colorful, so I put some mixed baby greens & sliced crimini mushrooms on it. I usually eat my salads topped with hemp seeds, balsamic vinegar, and Vega's EFA oil blend, because it's full of good fats. I never ever buy salad dressing. The concept of pouring a concoction of sugar & chemicals on a healthy salad just always seemed odd to me. I've made my own salad dressing before, but I've been pretty comfortable with the oil & vinegar lately. Today, though, I was craving something citrus-y...I have a huge box of mandarin oranges, so I had the citrus...and then BAM! Avocado :) Ohhhh myyyy, wait 'til you try this incredible dressing!

Stuffed Peppers

Ingredients:

1 1/2 peppers, halved & de-seeded

3/4 cup almonds, (soaked overnight, then dried)

1/4 + 2tbs sunflower kernels (soaked overnight, then dried) (TBH, mine were dry. If that's all you have, go for it)

1 tbs nutritional yeast

1 teaspoon sea salt

1/4 cup + 2tbs water

Directions:

1) Toss almonds, sunflower seeds, nutritional yeast, and sea salt in a food processor until it is a chunky-ish powder. Add water and continue to process.

2) Scoop "stuffing" into peppers. You're done!

Salad

Ingredients:

2 cups mixed baby greens (I buy a cheap tub of organic greens from Save-On-Foods)

4-5 crimini mushrooms, sliced

Dressing:

1 small orange

1/2 an avocado

Directions:

1) Toss orange & avocado into a blender & puree.

2) Pour onto salad and devour :)

I should also mention that you can save the other half of an avocado in your fridge, as long as it's wrapped and still has the pit in it. I didn't know that for the longest time, until someone told me. Just thought I'd share the info :)