Today has been a weird day. I had some weird nightmares so I never felt totally rested all day, and on top of it I had my (usually) least favorite shift at work.
However, I had an AMAZING breakfast, as you can probably see! I used the Rawmelette shells to make a fruit crepe. Or is it a fruit taco? I can’t decide. The early morning intense domestic in me decided it needed a little more than just a shell and fruit salad, so I decided on some date syrup (which I’ve wanted to make for a long long time) and some kind of sweet nut cream. In raw food, there are some nuts that don’t need much, if any, soaking in order to be pureed. Pine nuts are one of them, and I had half a cup waiting to be utilized!
I was hesitant at first, since pine nuts have a more distinct flavor, but I’m so glad I took the plunge. The delicate flavor of the pine nuts went so well with the tangy lemon and warm vanilla and it’s just lovely for dipping your finger into! I used this to “glue” the fruit salad to the shell.
Vanilla Lemon Pine Nut Cream
1/2 c raw pinenuts
juice of 1/2 lemon
2 tbsp raw agave nectar
1/2 tsp acidophilus powder (optional, for a tangier flavor)
1/2 vanilla bean scraped (or a splash of vanilla extract)
Place all ingredients in a food processor and process until smooth … It may be quite thick. Pause occasionally if the motor gets too hot and to scrape down the sides as necessary.
I also made some date syrup by soaking 1 1/2 c dates in some warm water for 20 minutes, then draining and blending with 3/4 c water and a couple shakes of cinnamon. If you have an empty squeeze bottle lying around, this is a great way to make use of it and fancy up some desserts (raw or not)! The crepe was spread with pine nut cream, filled with spiced berry fruit salad, and drizzled with date syrup. Yum!
For lunch I thought a soup would be nice. I’d read a long time ago about “Energy Soup,” which, it turns out, is really just another term for a savory green smoothie. Being quite happy with my sweet green smoothie creations, I thought this would be no problem. Well, I was wrong. I don’t know if it was me being out of garlic, or missing some essential base flavor, or just a bad combination, but this was really acidic and frankly kind of difficult to eat. Because of the carrots it turns more of an olive green color which I tried to ignore by covering it in cilantro and red peppers. I made an energy soup once a while back that was delicious, really and truly delicious, but this sadly wasn’t. Anybody have any good recipes for energy soup?
When I got home from work with a bunch of free red bell peppers, I knew they had to become part of my dinner. Originally I’d planned to make a red pepper tahini dip to make lettuce roll-ups, but when I blended everything together it ended up too thin for that. What resulted is a creamy, delicious concoction with a hint of spice that I used (liberally) as a salad dressing and fed to my detox friend as a soup. If you find yourself with some extra peppers, make this! It’s so good, and such a lovely bright salmon color. I had it over field greens with sliced snow peas, micro greens, tomatoes, hemp seeds, and a side of rosemary crisps.
Creamy Red Pepper Dressing (or Soup)
2 red bell peppers, chopped
1/2 red chili pepper, seeded and chopped
1 large garlic clove (minced if not using a high speed blender)
2 tbsp chopped onion
1/2 zucchini, chopped
1/4 c raw tahini
juice of 1/2 lemon
1/4 tsp coriander
1/4 tsp salt
3 tbsp chopped cilantro, for garnish
Blend all ingredients except cilantro in a food processor or blender until smooth. Garnish with chopped cilantro.
Tomorrow I’m drinking a green smoothie for breakfast, and headed to Ecopolitan for a dinner date with my detox friend Michael. Who knows what lunch will bring? Though I have a hunch it might include avocado…