I love raw food because I get to eat dessert for breakfast and feel no guilt. Even better when your roommate brings it to you. Yum.
Showing posts with label peach. Show all posts
Showing posts with label peach. Show all posts
Wednesday, August 10, 2011
Cobbler for Breakfast
I love raw food because I get to eat dessert for breakfast and feel no guilt. Even better when your roommate brings it to you. Yum.
Like a Gentle Breeze in Your Mouth
Tonight we hosted our first ever entirely-raw dinner party. OK. It wasn't entirely raw, but that truly wasn't our fault. Due to convoy delays and various other co-factors, things were tight at the cafeteria - aka grocery shop - the last couple days. And some ingredients, namely mushrooms and cauliflower, we will never get raw. Let's say there was nothing not raw that wouldn't have been raw if it could have been raw.
Besides our delic "save the moo-eat" from last night's Mexican extravaganza, pineapple-cucumber skewers, bok choy salad, and our clever idea to wrap everything on the table in big pieces of lettuce (thank you, sandwich bar), the dinner was Ani Phyo East Meets West, Desserts or Raw Food Essentials. She's a genius. Here's what we served:
Appetizers
Pineapple Cucumber Skewers with Ginger Dipping Sauce
Crudite Platter (carrots, celery, radish, cucumber) with "Peanut" Thai Dipping Sauce
Tomato Coconut Bisque
Main Course
Mixed Vegetables and Mango with Yellow Curry
The chocolates were new to me, and they were very cool - easy to make and set in a few minutes. I used our egg holder (which we have for what eggs??) as a mold and followed the ratio of two parts coconut oil to one part cocoa powder, plus a dash of agave. Before pouring the chocolate into the molds, I sprinkled cocoa nibs into each, and added goji berries or coconut to some. I also flavored some of the chocolate mint or almond. The result was delicious bites of chocolately goodness. When I find a raw caramel recipe, I'll try caramel sea salt filled chocolates. Yum.
P.S. Credit to Te for these lovely photos, and for the post title: she declared the Cashew Aioli, "like a gentle breeze in your mouth." Agreed.
Mixed Vegetables and Mango with Yellow Curry
"Save the Moo-eat" Lettuce Wraps with Corn and Tomato Garnish and Cashew Garlic Aioli
Coconut Ice Cream
Assorted Chocolates
Mushroom Namul Lettuce Wraps with Mango Sauce
Chai Ice Cream
Bok Choy-Onion-Orange salad
Dessert
Peach Cobbler (variation of Mango Cobbler - serious YUM)
Peach Cobbler (variation of Mango Cobbler - serious YUM)
Coconut Ice Cream
Assorted Chocolates
The chocolates were new to me, and they were very cool - easy to make and set in a few minutes. I used our egg holder (which we have for what eggs??) as a mold and followed the ratio of two parts coconut oil to one part cocoa powder, plus a dash of agave. Before pouring the chocolate into the molds, I sprinkled cocoa nibs into each, and added goji berries or coconut to some. I also flavored some of the chocolate mint or almond. The result was delicious bites of chocolately goodness. When I find a raw caramel recipe, I'll try caramel sea salt filled chocolates. Yum.
P.S. Credit to Te for these lovely photos, and for the post title: she declared the Cashew Aioli, "like a gentle breeze in your mouth." Agreed.
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