Raw

Avocado Mash

emma — Thu, 21 Aug 2008 00:24:09 -0400

Avocado Mash is a great topping for burgers. It is basically guacamole, but with less lime juice and other ingredients. There are no rules for what to include, but we keep it simple with a squeeze of lime and some cilantro. We like eating it with the Guajillo Ketchup.

Cardamom and Cacao Nut Crumble

admin — Sun, 10 Aug 2008 18:26:22 -0400

Cardamom seeds and crumbled cacao nut (raw chocolate) make a delicious topping sprinkled on top of ice cream. We love it on LaLoo's Black Mission Fig goat's milk ice cream.

Sunwich Pita Pizzas

sophia — Sun, 25 May 2008 21:15:20 -0400

This glorious recipe is a combination of sunflower butter, sunflower sprouts, and Jerusalem artichokes (a relative of the sunflower). It is a delicious light lunch or dinner that will put a smile on everyone’s face.

1 cup shelled, raw sunflower seeds
5 Jerusalem artichokes (sunchokes)
1 bunch sprouted sunflower seeds
1 lime
pinch of paprika
pinch of salt
2 whole wheat pitas

Lightly toast the sunflower seeds in a dry skillet and then turn out onto a plate to cool.
Grind them in a food processor until they break down, release their oils, and become a butter. This takes a little bit of patience, but sunflower butter is natural and exquisite, and you are better off making it at home than buying a product with additives.

Peel the sunchokes and slice them thinly into rounds. You can also peel them, and then boil them in water whole like you would a potato. Once they are cooked through, simply slice them into rounds, or dice them up.
I have made them both ways, and like the combination of the crispy and smoother textures on the same pita. Marinate the sliced sunchokes in the juice of the lime, with the salt and paprika.

Slice the pitas in half, so that you have two thin rounds. Toast them until nice and crispy.

Spread a nice thin layer of the sunbutter on the pitas, add the marinated sunchokes, and then top everything off with the sunflower sprouts.

Delicious!

Avocado and Chocolate Tambores

admin — Thu, 30 Aug 2007 19:49:05 -0400

1 small avocado
2 T walnuts
2 T cacao nibs (cacao nuts)
1 T agave nectar
1 T sugar
1 tsp. unsweetened baking chocolate powder

Cut the avocado in half.

Take out the pit, and spoon the flesh into a bowl.

Mash up the avocado with the agave nectar and chocolate powder.

Stir in the nuts and the nibs.

Form onto the plate in the shape you would like using a cookie cutter or metal ring.

If you have a blowtorch, you can dip a thin slice of the banana in some sugar and caramelize it for a nice presentation.

You can also sift some of extra baking chocolate on top.

Dessert could not be easier, right?

Serves 2 after a romantic dinner.