a very lovely breakfast

This dairy free and egg free mayonnaise tastes nearly like the original version! Actually I think the taste is much better...and its healthy! :- )
For the first time I recommend to make a small amount of the mayonnaise ( thats about 1/4 cup-1/2cup of almond milk )

Organic strawberries are starting to pour in from California. I picked up a couple of pounds the other day and made this pie. I adapted a recipe of Matthew Kenney's from his book Everyday Raw. He is one of the original owners of Pure Food and Wine in New York. FYI....I tested this out on 5 different children and they all loved it! My son Isaac does NOT like crust (as he informs me every time I make a raw pie) so I pour some into a little bowl for him to eat like a pudding.

Watermelon Cake I stumbled across.
It is NOT my creation.

here is the link to the women who made this for her daughters birthday party!

http://livingfruity.blogspot.com/2009/02/how-to-make-watermelon-...

These are even better than the fried version! With deep, dark, woodsy shiitake mushrooms marinated in rich seasonings layered between delicate, crispy flax "pastry". Decadent! Yet very healthy. And, most importantly, alive and full of natures mysterious goodness.

This recipe takes a day or so to make right. So I like to prepare this larger quantity of the flax pastry and mushroom filling ahead of time, at the same time, and then once the pastry is crispy, assemble as needed. The crust keeps for a long time. And the mushroom filling will keep for a couple of days, and get more yummy after a day or so, but is yummy even immediately, if you can't wait!

Also, if you're looking for a raw, healthy version of phyllo dough, for baklava, or spanakopita or whatever, this flax pastry is for you!