Recovering

This weekend wasn’t nearly as spectacular as last weekend, it was mostly hanging around the house whining with a cold and trying to get chores and a long run done which didn’t go so well. My long run was more like a long walk since I was low of energy, stuffed up, and gasping for air towards the end. Frustrating! We dogsitted my mom’s chihuahua while she took off on a weekend getaway, but he didn’t enjoy competing for attention with our two chihuahua.

Lazy, low-key weekends can be great for a little kitchen experimenting, throwing together flavor combos that might repulse some which is exactly what I did with this lunch salad.

I coated broccoli, chopped pear, red bell pepper, and cultured veggies with my Ginger Avocado Dressing. Then drizzled cilantro chutney over the top and sprinkled nutritional yeast. Crazy, right? But it was delicious with sweet, punchy garlic and cilantro, and tangy texture. So many flavors that played well together while giving the salad many personalities.

And I decided to try a new recipe from The Raw Food Revolution Diet.

I got this book at the Raw Health Expo a couple of years ago signed by Cherie Soria, but have not really dived into it yet. I need to, there’s tons of diet tips and lifestyle information in it! I made the Broccoli Pesto Pate recipe from it that consists of lightly steamed broccoli, to make it more palatable as Cherie states, walnuts, garlic, basil, salt, and nutritional yeast. The pate comes together fast in a food processor and looks a lot like traditional pesto.

I decided to try another skillet socca recipe to serve the pate with and actually pulled it off somehow while being a cold-induced zombie.

It came out like a thick and savory pancake that I used a pizza slicer on to create 8 pieces.

The texture was thick and gooey with slightly crunchy edges and outer layer – perfect.

I layered the pate onto the slices and topped with more nutritional yeast for a quick, but messy dinner.

The fresher and crunchy pate texture worked well with the soft socca while the strong garlic flavor from the pate jazzed up the socca making an impressive combo.