Eating two heads of lettuce may seem trivial to some. In fact, for me, it probably isn’t much of a stretch to munch through…. of course, I never really have an empty fridge, so in addition to the new lettuce, I also had some spinach and beet greens to munch through first, and a bit of mixed greens, too. I also asked Rob to pick up some sunflower sprouts to spruce up some of my salads. Instead of coming home with a small packet of sprouts, he opted for the massive 1 lb bag of sprouts. Sprouts are light, trust me, it is a lot of sprouts! Why so many sprouts? They were 75% off! Priced to sell and for me to eat quickly!
While cooking greens is an easy way to eat lots of them and to extend their shelf life, I wanted to savour the glory of the sprouts. Unlike most bloggers, I have yet to succumb to the Green Monster breakfast smoothies. I have gobbled down breakfast smoothies in the past, and have thrown in some greens for good measure, but I keep returning to my easy chocolate protein power oats and berries instead.
What to do? Eat it for dinner! Make soup! Raw soup! A blended salad!
With 2 new raw cookbooks from the library, I have become very curious about some of the simpler raw dishes. Raw soups are among them, which seem like a glorious medley of vegetables and flavours. While I am no virgin to raw soups (remember that mango gazpacho?), the difference between juice, smoothie and soup always runs through my head. Plus, raw soups can easily be done wrong if your vegetables are not fresh, if you add too much or too little water or if your blender is not up to snuff. (This is definitely where the Vitamix excels because who wants a lumpy soup?)
Even though I drank it in a glass, this wasn’t a juice. It was a creamy pureed soup. The soup was only warmed by the blender, a welcome change during the recent heat wave and the biggest difference from traditional soups.
The sprouts are whizzed to make a lovely sweet green backdrop, sweetened by an apple, with depth added from lemon juice and dulse granules. The nuts and avocado add the protein and fat to make this a satisfying and filling soup and make it quite luscious. Not one to always like pureed soups, I really appreciated the fresh nature of this brew. With a side salad, it was a great meal.
Raw soups have also been dubbed as blended salads, so for those that don’t have a high-speed blender, instead of making a lumpy soup, consider eating this as a salad instead! Eating all the sprouts can feel like you’ve turned into an animal (does anyone else feel like that with lots of sprouts?), so maybe try substituting some of the sprouts for mixed greens.
I am making babies.
(It is true that Rob and I recently celebrated our “common law” status after a year of living together, but I am not talking about our eventual (not now) cute kids)
I am talking about squash babies!
It looks like my hand pollination of the kabocha squash was successful, with at least 2, maybe 3 baby squashes rapidly ballooning in size. This kabocha squash business is actually very high maintenance. Not only do I water them twice a day, I now inspect the blossoms to scout out the females. I am not leaving anything to chance and work my magic before the bees come a-buzzin. Seems to be working so far!
Just late last week, Melissa Clark at the New York Times had a post (and video) about eating squash blossoms. The best part? They weren’t deep-fried! Her recipe was for a simple cheese and tapenade filling that used the blossoms as a wrap. While Rob and I nibbled on a few male blossoms this weekend, we’ll have to see how I incorporate them into a bona fide meal. Somehow, I feel like it is more about the filling then the wrap, since it just tasted like a sweet veggie wrap!
I seem to be late with all my strawberry loving this year, but the strawberries keep coming! Looks like the second round might be knocking.
This, however, was my birthday cake from my brunch. I was inspired by Lisa’s raw strawberry tart, not only because it was topped by loads of strawberries, but also because the cream of the tart wasn’t based entirely on cashews. Instead, a frozen banana is whipped inside to create a creamy, looser filling, of which strawberries are nestled overtop. Although it seemed like just a simple garnish, the fresh mint and grated coconut added the extra dimension to make this a special cake. Because this tart is made with frozen banana, it is best eaten fresh. I swear the base was a more creamy yellow a few hours before I took the photos but I had problems with oxidation again! Arg!
Happy birthday to me.
Today is my birthday.
I don’t like to make a fuss about it, though. I’d rather have a quiet night at home, dinner cooked for me, than throw a birthday bash. I find more love in that than heading to a resto.
I am hoping to break the grasp of restos on my life. I have a few that I enjoy and those are ones that I haven’t quite figured out how to duplicate at home. With a Vitamix and dehydrator, I should be all equipped. I just need some smokin’ recipes.
Last year, my Mom made a killer raw raspberry cheesecake for my birthday. This year, there ain’t no party, but I thought it would be nice to continue the tradition of creating a decadent raw dessert for my birthday. I consider myself a quasi raw dessert expert, nearly always sampling a dessert when I visit a raw restaurant. I mean, I am an expert in taste. I have not nearly mastered all raw desserts. I just know what tastes good! A recent visit to the Naked Sprout in Burlington had me sampling Rob’s dessert: Raw Key Lime Pie. It was nice, light yet filling. Apparently they don’t even use lime to make it. The flavour is from lemons. (WHAT?!) Anyways, I figured I could try my hand at it back at home.
Armed with a recipe from Peacefood Cafe, a vegan resto in New York, I set myself to work. I had to scope out a few ingredients, but it was totally worth it. Cheap Brazil nuts and raw cashews from Kensington Market. 10 limes for $1 at my local grocer. 5 avocados for $2.50, too. Agave and coconut oil were already in my pantry. And yes, then to find a young Thai coconut. My new local grocer had that, too! $2 for a young coconut.
When we were in Colombia, the young coconuts were opened with a machete. Yeah, we weren’t going to do that. There are many different ways to open coconuts (great video here), but we’ve had the most success with removing the majority of the skin with a knife, scoring the top with a knife and then bashing it against the front steps to crack it open. OK, I’ll be honest- this is Rob’s successful technique. Not mine. I just help with its consumption. The juice is probably the best part, although Rob likes to eat the meat, too. In this case, I used the coconut meat for the dessert.
Since Rob had the task of opening the coconut, this was a very simple recipe to make. Assuming of course you have a gizmo to help with juicing 8 limes! Process the nuts and dates for the crust. Smoosh it into a springform pan. The rest of the ingredients were combined in my Vitamix to create a silky smooth filling. The green comes naturally from the avocados!
I hesitated as I dumped in 3/4 cup agave, but figured it would balance the 1 cup of fresh lime juice. I hesitated again when I added the coconut oil to the filling. The filling was so good without any oil at all, but I compromised. I added in 1/2 cup coconut oil instead of the full 3/4 cup. Trust me, you don’t need the full amount. You could probably use less oil, actually, because with the avocados and coconut, this is one decadently rich dessert. Incredibly delicious and it rivals the best raw desserts I have eaten. It is that good. Serve as small pieces.
Now who wants to come over tonight to help me polish off the rest of this pie?
(I am alone since Rob is away ALL WEEK!!)
Plus, a dessert like this is meant to be shared…