On our final day in Fort Bragg, CA, we hit the down town area for a little shopping and lunch before starting the 4-hour drive home.
There were plenty of cute little shops to spend money in.
And lots of dog-friendly products since it’s a very dog-friendly town. I can just see my dog wearing…. actually, no I can’t.
And some disturbing candy.
Why does the bear look so happy? No, that’s just wrong!
Also educational children’s books.
And depressing stickers.
Even plates guaranteeing kids will never eat their veggies.
This takes me back to my 80s childhood.
But I saved my money until I got to the Living Light Shop. Living Light Culinary Arts Institute has been a fascination of mine since a student from this school got me into raw over 2 years ago. If I was ready to give up IT for a new career, and believe me it’s tempting sometimes, this would be it. But ponying up the tuition and paying for room and board while getting time off work is just not an option.
We headed into the shop where I actually wasn’t tempted to pick up any new kitchen tools since I already had them all! They did have Blend Tec blenders on display, but I’m happy with my Vita-Mix.
And I already have this food processor.
But I could have easily dropped serious money on the exotic ingredients – seeds, seaweed, spices, nuts.
All the Healthforce products were on display.
And plenty of house made raw treats.
I left with huge bag of Irish Moss, mesquite powder, and some seasoned nuts for the drive home. I guess I was saving money for a hearty lunch from the Living Light Cafe.
I loaded up with 3 items for hubby and I to share, but everything looked wonderful from the juice and smoothie bar to the organic salad bar. We started with the not-tuna sandwich – raw dehydrated bread stuffed with a sunflower seed/almond pate, sprouts, romaine lettuce, and tomatoes. Served with a salad, of course. :-)
This was hubby’s favorite and I have to agree, it was a tasty and hearty sandwich that has inspired me to start making more raw breads.
I also grabbed spiced curry rolls with a delightful curry pate.
Since I’m more of a curry fan, I got most of these to myself and they were great with a thick and flavorful wrap.
And we splurged and got a dessert with lunch too, a raw pumpkin pie slice. I wanted to try this version because unlike the recipe I did for Thanksgiving using a raw pumpkin, this one is carrot and avocado based to get the texture of a traditional non-vegan pie.
It was kind of wild because it tasted a lot like a non-vegan pie and was dead-on with the texture, I almost felt dirty eating it. Okay, not really. It was a huge hit with hubby, so I’ll be making this version too over the holidays.
We cleaned everything and were practically fighting over the pie crumbs.
Excellent lunch and a must do on future trips to Fort Bragg!