Good news, the week is halfway over! It’s also good news that Montgomery, Alabama has a Raw Foods Cafe. Not that I plan on visiting anytime it anytime soon, but encouraging to see the trend expanding. There’s also a great raw cafe in St. Augustine, Florida that I was sad I didn’t get to check out while visiting a few months ago. However, I am planning a Cafe Gratitude trip very soon and can’t wait!
I got into a bit of trouble last night while watching TV with hubby. I was craving something sweet and could not stop thinking about that caramel flavor Righteously Raw chocolate bar sitting in the pantry and shared it with hubby. It was delicious! Though it did not taste like caramel, more like rich, dark chocolate with a sweet layer of gooey nougat inside. The bar contained organic raw cacao, dates, lucuma fruit, pink salt, vanilla bean and agave nectar – very short list of ingredients, unlike a Snickers that probably has two paragraphs of chemicals I can’t pronounce. And those six simple ingredients created an amazingly sweet, decadent treat! I need to be careful about consuming too much of such treats! Typically I do not eat anything that late at night, it just hit the spot for the both of us after dragging through the last few days fighting off scratchy throats and other cold symptoms. I need to put back in place my no-more-calories-after-7PM rule. It’s already been added to my Touch Goal iPhone app!
For lunch, I placed the leftovers from Ani’s Brazil-broccoli mash last night along with 3 carrots and a bunch of fresh spinach back into the food processor to make high-veggie garlic pate and served it on lettuce, topped with cashew pate and sprouts – not a bad salad!
I’m having fun experimenting with food processed pates now. With the many flavor and combo options and being able to keep in the fridge for a few days, they seem to be great to pack for week lunches and easy to eat without making a mess and trying to shove large pieces of lettuce in a very un-lady-like way into your mouth. I’m fine with eating them like rice or couscous with a fork, who needs nori wraps?
I’m already eating my words about simple recipes this week, lol. I needed to use up an eggplant and got this big idea to try my first raw lasagna with it. I sliced it into large noodle ribbons last night and marinated in a lemon juice/pink salt mixture for 24 hours. When I got home today, I layered the eggplant ribbons, chopped spinach, Gena’s cashew ricotta, another eggplant layer, my zucchini hemp seed pesto, raw marinara, then a final eggplant layer and more marinara.
Yeah, the whole mess took just over 30 minutes, but now I won’t need to make lunch or dinner tomorrow! :-) It was a good first attempt at lasagna, a bit watery, but tasty with well blended flavors. Think I’ll marinate the eggplant in more seasoning next time and dehydrate for a couple of hours and create drier sauces in the food processor next time.