Hey Hey Hey, it’s my weekend! Woo hoo. And for the first time in forever the scheduling gods at my work have actually rostered me a weekend off with all the normal people. What to do eh?

So yesterday I headed into work with the other flight attendants and took this for my breakfast for the 45 minute drive:

No maca today, just banana’s and almond butter, but Becci finished off one of them for me.

Man my head was spinning after that car ride. 4 FA’s in a car and we all want the talking stick haha. I reckon we each wore one another out

Here’s Becci looking like butter wouldn’t melt in her mouth (well of course not because she is vegan too – does that qualify as a bad dad joke?) but don’t you reckon she looks like a typical flight attendant today?

Headed into the hangar to help Becci out to prepare for a smallish trip she has headed off on, and to show the new team member how it’s done.

She repaid us with a glass of green smoothie to say thanks!

Did some work at the office then headed back to camp to do some more orientation and had a late lunch at the dining hall:

Spinach with some kind of corn salad and mushroom tomato salad (not sure what it was but it was tasty. With a squeeze of lemon.

We hit up the scheduling department to find out what they had planned for our vacations next year and might I add, I’m quite happy with what is in store for moi. They have also tentatively given me New Year off to make up for my lost vacation a few weeks ago so now I am thinking of a quick trip home to Oz. Lucky me if it all works out. Whilst in the office, the guys were asking me about my ‘crazy’ diet and were genuinely quite interested. Luckily I had some fruit leather to throw at them as their main beef with cutting out processed foods was where would they get their swee tooth satiated? So now my challenge is to come up with some kind of raw food dessert that will blow their socks off. Has anyone got any suggestions on how to impress my carnivorous male colleagues with a raw food delight? I reckon they are all pretty good

After a few more errands finally showed M the CommiScary. Note to self, don’t head up there between 3-5pm on a weekday (Sat to Wed for us) – it is like Madison Avenue. Crazy busy.

The local boy scouts were doing a food drive for the local orphanages so I decided to participate, but was disheartened to find the suggested list was:

• Flour
• Sugar
• Cooking oil
• Uht milk
• Rice
• Tinned Tomatoes

The only items I were remotely interested in providing were rice or the tomatoes, even then I felt like asking for the address and dropping off a delivery of fresh produce instead. Anyway….

Cheered myself up with a freshly cooked Zaatar with Vegetables from the Commisary Bakery. Really decadent but totally worth it!

Zaatar with olives, fresh mint, cucumbers & tomatoes

Because the rain had finally let up after a few days, I managed to get run around the golf course with Lucy Goosey before dinner. Not a great picture but you get the idea with the wet weather gear as a precaution. Dinner was yet another 5 minute creation and sooooo good:

Vegan Som Tum Salad

1 clove of garlic

1 whole tomato chopped

¼ teaspoon of chopped chilli paste

Juice of 2 limes

1/1/2 T Tamari/Nama Shoyu or Soy Sauce (I always use Tamari or Nama Shoyu)

2 T of Agave or Honey (I prefer Agave)

Half a bag of shredded veggies (I used some leftover Broccoli slaw: matchsticked brocolli and carrots and some bean shoots)

With a mortar and pestle crush garlic then added chopped tomato and crush also.

Add the chilli paste and lime juice and mix in. Add remaining ingredients and pour over salad veggies.

The traditional recipe calls for shredded green papaya which I actually had sitting on my bench top but wanted to make use of these veggies instead.

Garnish with peanuts or cashews and green onion. DEVOUR!

See you tomorrow everyone and don’t forget to put on your thinking caps on for what kind of RAW dessert I can make for my work mates…..

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