Concerning that raw fancy cake I announced last time.. well, I learned my lessons.
1. In a raw cake, use a bit raw grains or your cake will turn out too dense.
2. If you want to use cashew cream in a cake, use as little water as possible.
3. Keep it simple.
4. Blended cocoa beans will never get as fine as cacao. (Note to self: Order cacao.)
5. Dandelions and Daisies are too wobbly for candying.
So, yeah.. you can guess how that turned out. Not that it wasn’t delicious or anything, but it was just too much on the nutty side, the cashew cream was too runny and the flowers… well, forget about them!
But it’s okay. Next time I’m going to do better.
Last weekend, my mum and I took part in a raw food cooking course, which was originally booked for my mum and dad. Some days before, my dad informed us that he will have to work that weekend (it was an emergency). I didn’t mind to be honest! Since Friday, I eat about 98% raw, exceptions are nut butters (Nothing can separate me from peanut buddah) and dried fruits and nuts which aren’t certified raw. Honestly, who can afford raw cashews? I’m not planning to become completely raw for now. This thought is just too scary and restricting (for now), however I do intent on increasing my raw food intake. Which doesn’t mean I will never eat cooked food anymore. If I really want Quinoa or brown rice, or cake.. if I really want it, I’ll have it. If I don’t have a strong preference for a certain dish, I’ll stick to raw foods. And guess what, the more I get to know about raw food preparation and the more I experiment, the more cravable my creations get. Like this one.
Raw Pasta Primavera
Ingredients (serves 1)
- 1 medium zucchini, spiralized (reserve the parts that can’t be spiralized!)
- 1 small carrot (~40 gr), spiralized
- 1 tbsp pine nuts
- 3 baby chard leaves (optional)
- 2 white asparagus, chopped diagonally (optional)
- bell pepper slices, for garnish (optional)
- excess parts from your zucchini
- 1 tbsp orange juice (more, if necessary)
- 2 tsp white almond butter (I don’t see why dark or another nut butter wouldn’t work, the taste will be different)
- A LOT freshly ground black pepper
- 10-15 basil leaves, depending on the size and how much you like basil
- 1/8 tsp salt/Herbamare or to taste
- 2 tsp nutritional yeast (not necessary, but yummy!)
- 3 dried tomatoes
- In a large bowl, add the spiralized veggies, pine nuts, chard and asparagus.
- Blend together the sauce ingredients except tomatoes until creamy.
- Add the tomatoes and pulse until they arrive at a “grainy” consistency, like nuts in pesto. (In case you were wondering, I didn’t have any when I took the photos. The dish was good without them, but I preferred the tomato version.
- Pour the sauce over “noodles”, toss, garnish with bell pepper slices and serve immediately. (I don’t recommend keeping leftovers because zucchini pasta gets watery very quickly.)
I hope you enjoy this dish as much as we do!