Raw Food Friday 7/20
Apple and Chard Napoleon
Fennel Salad with Sea Beans
Quinoa and Grapes
The Napoleon was a last minute idea, so next time we might dehydrate the apple slightly to firm them up, but having said that -- it worked out rather nicely. The apples were dipped in a mixture of lemon juice, a wee bit of agave and the tiniest pinch of cayenne. The chard was tossed with olive oil, nama shoyu, black pepper and thinly sliced shallots and dehydrated for 1 hour at 105F to wilt slightly (this helped when it came time to stack).
The fennel salad was simply tossed with olive oil, lemon juice, salt and pepper and allowed to marinated for 15 minutes before serving. The sea beans were trimmed and added at the last moment to preserve their salty crunch.
The quinoa and grape dish is adapted from "Raw Food Real World", and is sprouted quinoa, grapes, celery, lime juice, cilantro, basil, mint, parsley, scallion, olive oil, apple cider vinegar, salt and pepper.