Tips for salad makeovers! I’ll be meeting with a new culinary student in the kitchen who needs/wants to add ‘life’ to her salads. AND, she wants to have ideas as to what to eat while she is in recovery, strengthening her lungs, liver and gallbladder.
Here’s a dairy-free raw whipped cream…. with walnuts, an orange and a date. (Based on Juliano’s Walnut Whipped Cream.)
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.
Here’s another version of my kale chips. The batter is a classic, with cashews, red bell pepper and nutritional yeast.
It’s easy, blend and freeze, eat and enjoy. The Yum factor hit the BIG YUM!
This breakfast bowl is a favorite among raw foodies. It’s a good one if you like chewy foods.
A quick and easy home-made ice cream with cashews, coconut, berries and flavor enhancers.