I’m home! Alan and I arrived safely and smoothly back in California late on Saturday night. Although it’s great to be home, I’m feeling a little nostalgic for the incredible experience we had last week. First, there were the sunrises. How can words describe such beauty?
Next, there were walks and yoga on the beach. It was magical to do yoga while the sun was coming up and the waves were crashing around us:
After some good morning exercise each morning, we were treated to an incredible spread with all types of delightful, nourishing foods:
Followed by stimulating lectures by Dr. Fuhrman filled with life-saving information, plus afternoon food demonstrations:
Lunches and dinners were filled with salads, chopped vegetables and healthy hot dishes. I was mainly inspired by the salads and the dressings:
I can’t imagine how many people it took back in the kitchen to wash, prep and chop all the ingredients:
I made a dressing yesterday that was very Fuhrman-esque; I’m calling it a Wild Blueberry Zinger Dressing. I simply combined walnuts, frozen blueberries, lemon juice, soy milk, raisins, garlic and shallot in my high-speed blender:
It turned out such a pretty color!
Alan said Dr. Fuhrman definitely would have approved of this salad, it was delicious and nutritious (see below for the recipe):
But, outside of the food, the information, the beauty and luxury of the surroundings, I have to say that what I enjoyed the most and what I miss the most are the new friends I made. To be around such bright, motivated, friendly and open people was a unique experience that I will never forget. I cherish the memories of last week and I hope to keep in touch with everyone that I had the pleasure of meeting:
Can you hear me sniffling? Well, at least we have social media to help us stay in touch until we meet again.Print
A delicious blueberry salad dressing. Oil-free and vegan.
- 3/4 cup walnuts
- 1 cup frozen organic wild blueberries
- 2 tablespoons freshly squeezed lemon juice
- 1/4 raisins, soaked in a tablespoon of hot water for 15 minutes to soften
- 1/2 cup unsweetened soy milk or your favorite non-dairy milk
- 1 garlic clove
- 1 shallot, peeled
- Combine all ingredients in a high-speed blender and process until smooth.
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