It's been the perfect weather for making raw food lately. If it stayed hot and humid with temperatures in the 80s year-round, I could probably be 100% raw. For now, I'll just experiment with recipes and share them with those who would like some delicious and healthy treats.
This week we made a green soup with cucumbers and avocado. Very cooling and refreshing. The mandolin came in handy for slicing extra thin slices of cucumber which we then marinated in lemon juice, olive oil, sea salt and fresh dill. Just like pickles, only without the bite of vinegar.
This was followed by a lovely composed salad of romaine lettuce, avocado and beefsteak tomato slices topped with a teeny drizzle of olive oil, sea salt and fresh basil. At the center of the plate was a savory olive and walnut pate.
For dessert, we restrained ourselves to just a few bites of a freeform blueberry tartlet with cashew cream and almond coconut crust. The rich sweetness was balanced by the slight tang of orange juice and orange zest. A perfect way to end this decadent meal!