Incandescent Mango Cashew Cream

It doesn't have to be a lot of work to eat raw. It's true there's some daily or weekly maintenance to accomplish: soak your seeds for sprouting, rinse the sprouts, stick a a batch of seed bread or some tomatoes in the dehydrator. Today's lunch is a great example of how a little planning can result in a terrific meal in just a few minutes.
Sprouts take a few days to grow, and then you can keep them in the frig for a week or more, ready when you are. Romaine is a staple these days, always on hand. I scored a couple dangerously ripe mangoes yesterday, and used one to blend up a staggeringly great sauce to pour over the day's Monkey Nuggets, concocted this morning: carrot, celery, apple, cucumber, and ginger pulp mixed with the usual coconut oil, dulse, and salt plus shredded coconut and curry powder.

Incandescent Mango Cashew Cream

1 very ripe mango
a generous chunk of ginger
juice of 1/2 a lime
1 small handful cashews (15-20)
pinch of Himalayan salt
fresh habanero chilies, to taste

Blend it up, smooth and luscious. And so hot it will make you cry. For joy, of course.