We had some left over olive bread from the farmer's market, it was half stale so I decided to toast it, add some basil pesto, 2 eggs over easy, red onion and top it off with some lemon-garlic-dill sauerkraut. A little heavy, but damn tasty.

I've been making a lot of pesto lately. I eat it on eggs, fish, grilled veggies. Summer= Pesto. I use any kind of herbs, my favorites being Cilantro and Basil. And this year I've tended to only use walnuts and olive oil to compliment the herbs. Walnuts and Olives for oil are super local here in the bay area, and I use local and organic from our Berkeley farmer's markets.

I also really  like to pan fry or sear my fish and then finish up with it in the oven (not necessary if the fish is thin or you like it rare). It helps to have a really hot pan with some oil (don't burn the oil), and start with the fish face down. I sprinkled a little salt and slathered some pesto on before putting it in the pan. I flipped it over and threw the whole pan in the oven at 350 for maybe 5 minutes max (You don't want to overcook salmon)! After taking it our of the oven, I topped with more pesto.

For the honey mustard, I use local raw honey and stone ground mustard, fresh herbs (whatever is around), a little lemon, salt, garlic. Whisk together well and slowly whisk in the olive oil.

I have an amazing client who is on a radical diet for their health. No sugar (including fruit), salt, oils, completely raw. This week I made her salt-free turmeric-ginger sauerkraut, fennugreek, alfalfa, mung and sunflower sprouts, sunflower seed hummus, and quinoa rejuvelac. Such a live vibration. 
Quinoa rejuvelac is made from sprouting quinoa and then soaking the sprouts in pure water for 2 days. The result is a bubbly, fermented drink that is full of healthy bacteria and benefits the colon. 

Sunday I had 7 back-to-back client sessions and wanted to eat something small between phone sessions (10 minutes). Sprouted wheat; toasted, peanut butter, strawberries and cinnamon. Simple, grounding, and such a treat. 

The Tuesday farmer's market in Berkeley is a party every week. And right now there's so much produce. We got home from the market and were super hungry, but still just wanted something light and summery. I pan-fried and then baked some tofu with ancho chili, cumin and lime, and the corn tasted so good I could not cook it or add anything to it! Little gems made up the base of the salad, cherry tomatoes, a light vinaigrette, and pea sprouts at the top. So grateful to have so much fresh food around! 

This is part of a 3-day food order for a client. I use re-usable cambro containers that are very durable to store/ deliver the food in. The produce is from the farmer's market, and everything is made to the clients food preferences. On top we have coconut bacon, followed by a cucumber and cherry tomato salad, summer squash with onions and garlic, and coconut rice (there is a curry that goes with it that's not pictured).