This week we have been attempting to eat high raw and have been doing pretty well with it. For breakfast and lunch yesterday we had some really great juices, squeezed fresh from our new juicer (which I am in love with). However, by dinner last night we were ready for solid food and I decided to make one of my favorite raw dishes: Raw Polenta with Mushroom Ragout and we had a purple cabbage, yellow tomato and spinach salad dressed with balsamic and olive oil. The polenta is amazing and very sweet, creamy and garlicky which is great and the mushroom ragout goes really well with it. This recipe came from Ani Phyo’s Raw Book and I recommend you try it.