Eucalyptus Magazine’s raw dinner, Stillheart Institute
Recap of Raw dinner for 44 people, with photos and links to recipes.
Recap of Raw dinner for 44 people, with photos and links to recipes.
This was based on the “Strawberry Cream Sorbet” that I created back in February for a Dialog Dinner. I’ve served it many times since b/c it’s soooo good, people LOVE it. In my first concoction of this (in February) I used “Coconut Milk” and just last week, I also put in a bit of frozen feta cheese, for a more creamy, tart taste. YUM! …… also, just yesterday, I served it with blueberries, for the “French Laundry, Michelin-style Brunch” …. see image at this link.
Another version of my Raw Pad Thai, served at a 3-day retreat.
For various reasons, at various times, having skinless almonds is preferred over almonds with their skins, so I will share with you a couple of ways to do this … the Raw way.
I’ve noticed that the amount of liquid almonds absorb during an 8-hour soak varies …. why, you ask? … here’s what I think…
Do you like the soured flavor of cheese, the pungent-ness of blue cheese? Then you’ll enjoy these two Raw recipes…. just using three ingredients.
Watermelon, marinated in balsamic vinegar, served with mint and almond cream cheese.
Raw food meal, July 25th, with The Juice Lady, Cherie Calbom. Our intimate dialog and food was both revitalizing and nourishing. Here is the menu, see individual posts for the recipes.
This cabbage and green apple slaw ‘turned a corner’ with the caraway and coconut dressing. Yum!
It’s easy, blend and freeze, eat and enjoy. The Yum factor hit the BIG YUM!
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