I've been super productive in the last day or so, whipping up delicious raw food creations - and eating them. :) I've created a raw peachy cherry cobbler, spicy mock pimento cheese spread, and an avacado, mango, and red onion salad. I just went with what I have already on hand, so the 'recipes' are pretty loose. Today was another 100% raw day.
Raw Peachy Cherry Cobbler
This is all that is left. There was a small baking dish of it, but 2 girls and 2 spoons later, viola!
Cobbler Filling:
7 fresh peaches
large handful of fresh cherries
4 dates
tsp. agave nectar
tsp. flax oil
several dashes of cinnamon
Dice all 7 peaches and put 5 of them in a food processor, keeping two peaches separate. A good choice might be to keep the the ripest and the least ripe diced peaches out of the processor.
Pit the dates and pinch them apart, dropping little chunks of dates all over the peaches.
Add agave, cinnamon, and flax oil and process until smooth.
Pour into a dish or pan.
Mix in the other two peaches for chunky bites.
Pit cherries, and top entire mixture with halved cherries.
Cobbler Crust:
1 cup raw walnuts
1 handful raw almonds
4 dates
tsp. agave nectar
tsp. flax oil
several dashes of cinnamon
Pour nuts into processor.
Pit dates and drop chunks onto the nuts.
Add agave, flax oil, and cinnamon.
Process until crumbly and soft, with a few nutty chunks still left.
Top peach and cherry mixture with crumbly mixture.
Invite over a friend and eat!
Avocado, Mango and Red Onion Salad
Super easy and yum.
Ingredients:
2 mangos
1/2 red onion
1 avocado
(optional: next time I will add cilantro leaves, juice of half a lime and black sesame seeds)
Peel and slice mangos. Cut up red onion in small slivers. Scoop out avocado. Mix well.
Eat and Enjoy!
Spicy Mock Pimento Cheese Spread
Pimento cheese (in case you have no idea) is a Southern food, usually made with cheddar cheese, mayo, pimentos, salt and pepper - and usually a bunch of other preservatives and such. I ate it as a kid. Now, I can eat something comparable, but MUCH healthier!
Ingredients:
Several teaspoons of raw tahini
Squiggle of Bragg's
1 1/2 red bell pepper (de-cored and deseeded, cut and diced)
2 large teaspoons of nutritional yeast
sea salt/pepper (dash)
Cayenne Pepper (optional, if you want it spicy)
Put raw tahini, bragg's, nutritional yeast, almost all of the diced red bell pepper (keep a small handful of diced red bell peppers out) in processor and process. Add handful of red bell peppers, process for just a quick second, leaving small pieces and chunks. Add sea salt, pepper, cayenne pepper and stir.
I ate this spread on romaine leaves, which kind of act as a boat. You can add sliced red bell pepper, sprouts, avocado, or any topping on it you like. Delicious!
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