Lettuce for hostage.
I almost had 3 huge heads of lettuce to go through this week. In addition to my two heads of lettuce, a friend left their lettuce in the fridge by mistake and went home solo. Oops!
I told him I would allow him to have his lettuce, if he would trade it for some blackberries from St Lawrence Market. Earlier, he had taunted me, telling me how small and sweet they were on his last trip.
Surprisingly, he agreed to the ransom! (To be fair, I rescinded a piece of the Raw Key Lime Pie)
So I was back to 2 heads of lettuce. And now blackberries. With avocados from the week before. And walnuts from the pantry. These ingredients, alone, would be a great combination of sweet, creamy and bitter… but then it is drizzled with a sweet ginger lime vinaigrette. I didn’t think it would be so flippin’ fantastic, but it was. Instead of my morning oats, these blackberries are being renewed for another round of this salad! Thanks Matt! :D What are you making with your lettuce? :)
This is my submission to this month’s Bookmarked Recipes, to this week’s potluck party for fruit dishes, to this week’s Ingredient Challenge Monday for blueberries, to this week’s Summer Salad Sundays, to this week’s Wellness Weekend and to Deb for this week’s Souper Sundays.
If I thought the label vegan was stigmatizing, never mind what people think when you tell them you are eating raw food! I have had friends flat out refuse to go to a raw restaurant with me (where’s the meat? where’s the heat? they exclaimed).
Eating raw foods could be as simple a summer salad, or snacking on some fresh fruit, which are not too horrific in the slightest. For those eating only raw foods (not me, don’t worry), this would quickly become boring! This is when it becomes exciting, because the experimentation in raw foods has created some luscious treats, perfect during the hot summer when you don’t want to turn on your stove or oven.
Summer berries are at their prime right now and I know the virtues of eating berries, plain, unadorned, in all their glory.
Let me fill you in on a secret: there is food synergy at play. 1+1 does not equal 2. Combine your favourite summer berries and top with a nutty topping for a delicious crisp. No oven required.
This is the second secret: macerate your berries. Blend your berries. Use a portion of your berries to create a sweet juice, just as if you baked your crumble and it is oozing those lovely fruit juices. I cringed when I mashed my blackberries (my beautiful blackberries!), but it is what brings this dessert to the next level. It isn’t just berries and nuts.
I was inspired by the recipe in Radiant Health, Inner Wealth and Raw Food Made Easy to create my own Raw Mixed Berry Crisp. I used blackberries and raspberries, which were a wonderful combination, but choose your favourites (blackberry-peach? raspberry-mango? blueberry-pomegranate?). The cinnamon-almond-date topping would work with any fruit! If you don’t plan to eat everything at once, I suggest keeping the topping separate from the fruit. Sprinkle over top just prior to serving… because if you aren’t going to eat it for dessert, you may as well have it for breakfast! :)
As I said, Alphonso mango season is here. Rob and I have been devouring the Alphonsos, savouring each one, and we both thought this was a wonderful dessert to share. Any sweet mango will do, even frozen chunks. If you love mangoes as much as we do, you will swoon over this. So do not hesitate, go get yourself some mangoes!
I have been exploring more raw cuisine and have been smitten by the raspberry raw cheesecake at The Beet and the chocolate banana raw cheesecake at Rawlicious. The server at Rawlicious told me it was to-die-for, and she was right. However, since I know it is filled with cashews, it isn’t the most healthy dessert.
This is why I jumped at the chance to make this dessert, because it is healthy, flavourful and filled with some of my favourite ingredients. The star of the pie is a mango pudding with pureed sweet mangoes. The flavour really pops because it is combined with dried mango slices. The mango pudding is poured over a coconut-almond-date crust, and topped with your favourite fruit. We chose blackberries, but strawberries, kiwis, bananas, anything!, could be used. Together, everything works well. Tropical bliss.
I adapted the recipe from Radiant Health, Inner Wealth, by only making half the recipe and preparing individual servings in ramekins. I thought this worked much better actually, because the crust is a bit crumbly. Since it was in a ramekin, you didn’t need to worry about scooping out each piece of pie. Oddly enough, although this served 3, Rob and I didn’t fight over the last piece. I let him win this battle without a whimper on my side. Because as much as I love mangoes, I know that Rob loves them even more. ;)
I now have one Alphonso mango left. What should I do with it?? I was considering combining it with raspberries, but we’ll see what I create. :)