Tuesday, April 14, 2009

Redefining Dessert.

The other night, I went to a potluck at a friend's house. I brought a kale and collard salad, marinated and mixed in with hemp seeds and avocado. Along with that, I made a layered fruit salad containing strawberries, kumquats, green grapes, bananas, oranges and goji berries. To top it off, I made a whipped cream that I think would be heavenly on just about any combination of fruit. Or as my friend said, on anything at all...

Heavenly Whipped Topping
  • Meat of four young coconuts
  • 2 Tbsp honey
  • sprinkling of sea salt
  • 1 vanilla bean scraped (or vanilla extract if you don't have beans)
  • 1 champagne mango (or 1 regular mango, or pineapple, or you get the idea)
  • 1 Tbsp lecithin crystals (optional, and they add a firmer texture)
  • 2 Tbsp of coconut butter (again, optional, and you can sub coconut oil, but this stuff is heaven)
Process in food processor, adding some of the water from the coconuts until it's perfectly smooth, but still thick. Refrigerate to set. Pour on fruit, raw granola, or someone you love.

Thursday, April 9, 2009

This champagne will go to your head.

Breakfast today
...three champagne mangoes and some leftover strawberries. If you haven't tried this kind of mango, run out and get some. You will appreciate the sweet taste without the stringiness that sometimes comes with regular mangoes. Delicious.

Wednesday, April 8, 2009

Charlie the Tuna, you're perfectly safe here.

I've posted my raw vegan tuna recipe on goneraw.com before. Essentially, I found that using the pulp from carrot juice was perfect for the texture of tuna. And since I had a bunch of leftover ricotta cheese from my portobello pizzas, I decided to take that, mix it in with my carrot pulp, add a tiny bit of olive oil, cracked black pepper and top it with a sprinkle of Brazil nut parmesan cheese.



The avocadoes are ripe...what do you do? What do you do?

What to do with very ripe avocadoes and gorgeous strawberries? Make a dark chocolate and strawberry pie, of course. I had leftover pie crust in the freezer. Popped it in a glass pie dish and put in the dehydrator for a few minutes to soften. Pressed it in the bottom.

Then lined that with thinly sliced strawberries tossed in a bit of agave. Set in the fridge.

Took a bunch of avos, added in David Wolfe's organic cacao powder, Artisana coconut creme, agave, salt and the meat of two young coconuts, plus a little of the water. Blended in the FP, threw in a handful of cacao nibs, stirred, poured into the waiting pie plate. Garnished with remaining strawberries and some nibs.

That finished off my giant jar of DW cacao powder, so I poured the remaining coconut water into that, shook it up, and drank it.

Say it with me, friends.