It’s been way too long… but I have been collecting pics of my best eats!
Let’s see… in July, I attended a cocktail party, and I prepared one of Gena’s raw cocktail party hor d’oeuvres: mini-pizzettes (http://www.choosingraw.com/raw-foods-tutorial-the-raw-cocktail-party/):
I prepared the pizzettes on the blue tray by topping a slice of cucumber with a dab of nut cheese, a leaf of basil, and half a cherry tomato. (I typed cheery tomato first- but aren’t they cheery looking?) Nut cheese is prepared as follows:
1 cup cashews, ideally soaked for two hours or more
juice from one lemon
¼ tsp salt
½ tsp white miso (optional)
4 sundried tomatoes, chopped
¼ cup basil
Blend in a food processor.
On the red tray, I deviated from Gena’s recipe and used zuchinni slices instead of cucumber, topped with soft herbed goat cheese.
These were a big hit!
Here’s Rachel showing off our creativity imitation:
Also in July, I made some of Kristen’s chia seed pudding (KristensRaw.com):
Yield 1 1/4 cups
1/4 cup chia seeds
1/4 cup shredded, unsweetened, dried coconut
1 cup water
1/4 cup raw cashews (soaked 1 hour, drained and rinsed)
4 soft medjool dates, pitted
1/2 teaspoon powdered ginger
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
Instructions from Gena: Place the chia seeds and coconut in a small bowl, briefly stir to mix, and set aside. Blend the remaining ingredients until smooth. Pour the blended cashew mixture into the bowl with the chia seeds and coconut and stir. Wait a few minutes and stir again. (You’ll notice the chia seeds beginning to take on a gelatinous texture.) Wait a few minutes, again, and stir. Do the “wait and stir” once more, and then place the Holiday Chia Pudding in the refrigerator for about 15 – 20 minutes (or longer, if desired). Then, enjoy.
I also tried making this with almond butter instead of cashews, and it was just as tasty. Chia seeds are amazing! High in protein, omega-3 fatty acids, calcium, iron, fiber, anti-oxidants, and more! I found mine at whole foods.
My pictures aren’t the best (and I didn’t blend it super well), but here’s some pudding:
In August I made a yummy new salad: a bed of kale topped with carrot and fennel slices, chia seeds, a few chopped nuts and dates, and some raw peanut sauce from The Raw Food Detox Diet. Here’s the recipe:
Natalia Rose’s Amazing Raw “Peanut” Sauce
1 cup raw almond butter
2 tbls fresh ginger
1/2 cup water
4 tbls fresh lemon juice
1/4 cup pure maple syrup
3 tbls nama Shoyu soy sauce
4 teas sesame oil
2-3 garlic cloves
1/2 serrano or jalapeno chile
Blend all ingredients at high speed until smooth.
This sauce is amazing over raw noodles or salad. It is also delicious over cooked veggies, and Rachel loves it in stir fry!
My final recipe is a two-in-one, although not raw. Recently I have been been sauteing cauliflower and spinach with a little butter or coconut oil and curry powder, then melting goat cheese on top. It is delicious! On the side I have some kale and cherry tomatoes with another of Gena’s recipes that I have brutally non-veganized (sorry Gena!). Gena’s raw almondaise is delicious as is, but I tried it with goat yogurt:
1/2 cup goat yogurt
a few dashes of salt
1 tbsp lemon juice
1 tsp apple cider vinegar
1 clove garlic or garlic powder
2 tbsp olive oil
These are approximations, I’m afraid, as I made a smaller amount without measuring. I would add each ingredient to taste.
The combination worked well together!