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
Wild Blueberry Zinger Dressing
- Yield: 6
- Category: Salad Dressing
- 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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