I feel somewhat silly labelling this as “raw” mainly because I’m not a raw foodist, just someone who happens to eat plenty of food that just happens to also be raw.

The salad consists of chopped carrots, fennel bulb, tomato, baked flavored tofu, chickpeas and fresh basil. I added in a few splashes of Bragg’s “Healthy Vinaigrette”, lemon juice and couple dashes of black pepper. I guess it doesn’t qualify as raw now that I think of it, considering the tofu. Either way, it was a cool and refreshing dinner on a hot and humid SoCal night.

1. Roasted asparagus, carrots and fennel
2. Cream of Asparagus and Fennel soup
3. Tomato-fennel sauce with pasta and broccoli
4. Steamed broccoli with fennel
5. Roasted broccoli, fennel, apple & tempeh