This week I gave a couple of raw food lessons, timed perfectly to coincide with the hazy, hot & humid summer weather we've finally been having. It was great preparing entire meals without the use of the stove or oven.
The first menu was Italian themed: Mediterranean Wilted Kale Salad with Kalamata Olives and Pine Nuts; Spiralized Zucchini "Spaghetti" with Cashew "Cheese" Sauce and Red Pepper Marinara; and a lovely Fresh Fruit Tart with Date Nut Crust (my favorite summer treat!).
The second menu was Mexican themed: Shaved Jicama and Fennel Salad with Avocado Lime Vinaigrette; Sunflower Seed "Tacos" with Mexican Cacao Mole Sauce; Strawberry Salsa and Cilantro.