First – check out my new video – “What’s in a Fruitarian’s Kitchen!?” where I show you the inside look of how I shop, what I mainly eat, and yes…I even sing you a song at the end.
And another great buy at Kodiak. This is why I stress: BUY IN BULK, BUY IN BULK, BUY IN BULK.
Under $30 for organic grapes, box of peaches, box of zucchini, box of mango…!!
Next… I had a great raw vegan dinner the other night with my friend who’s interested in learning more about raw vegan food.
We’ve decided to have dinner dates optimistically shooting for every week so we can share in the delight of creating delicious, high vibrational food. I, of course, find this awesome and told him he was going to be a part of my plan to share delicious food with the world. He shrugged.
Anyways – we were looking through a lot of tasty raw vegan ‘un’-cookbooks from authors such as Sarma, Mimi Kirk, and a few others whose names I can’t remember. (Sorry!) and came across these because of last-minute planning.
On Thursday’s menu…
Raw Gaspacho –
My friend (call him S) made this. It was delicious! I can’t say I’ve actually ever made Gaspacho because I didn’t think I’d be a huge fan. Usually my raw soups are green soups and are loaded with dill and lemon… speaking of, yum!
Here’s a recipe you can follow. With all the creations we didn’t really follow a recipe too strictly except for this one, and now I can’t find it because I don’t have the recipe book with me! (I’ll try to update this with the actual one we followed – because it rocked.) For now, try this! http://healthyblenderrecipes.com/recipes/raw_vegan_tomato_gazpacho_soup/
For some reason I find art in mess. Hmm, probably why I get along so great in a kitchen.
Nori Rolls with “Salmun” meat & Asian/Ginger dipping sauce
I followed a recipe similar to this:
Yield: 3 cups Servings: 12
2 cups walnuts
1 red pepper
4 cloves garlic (didn’t use more than 1, I don’t fancy garlic breath)
1-2 stalks celery
1 tsp salt (I use 1/2 tsp)
(I also added cilantro!)
Mix it up in a food processor to combine until smooth
Asian Ginger Dipping Sauce:
No recipe – but it was a base of Braggs Amino Acids, Slices of Ginger, Lime Juice, Cashews, and *optional garlic.
1) Using 1 or two sheets, spread a layer of the mock ‘salmun’ pate on half of the sheet. Add sliced veggies such as cucumber, pepper, carrot, cabbage, avocado, tomato, etc… Roll it up and seal with water!
2) For best results, let set at least 5-10 minutes so it doesn’t fall apart…
3) Drizzle Asian sauce, or use it as a dipping sauce and enjoy your dinner!
& Dessert Fruity Tarts.
I followed no recipe… Can’t say I actually enjoyed the crust because I used too many dates, and because I was so tired, the decoration didn’t turn out too perty… The important thing is they tasted darn good!
The crust was almonds & dates.
The filling/custard was frozen banana, peach, and a date or two + cinnamon & a dash of lime juice.
We didn’t get to eat until 8:30 because I arrived late anyways – but it was well worth the effort.
It’s fun trying out new recipes with friends and family, so why not give it a try? You can mess up or just get messy together, and then you get to consume your final result = major bonus.
How often do you explore new recipes?? Maybe it’s time to give it a go….
Much love! XO XO