Raw Food Wednesday 8/1
Spicy Corn Salad with Green Zebra Tomatoes
Carob and Blueberry Balls dusted with Black Cardamom
(a.k.a. Black and Blue Balls, recipe below)
It was a hot one today -- 93F in the shade. We drove up to the West Side Market in Cleveland and picked up the some goodies -- poblano chiles, okra, mushrooms, Japanese and the little Italian eggplants. By the time we came home we were tired and in need of something cooling.
If you believe that chiles are actually a cooling agent due to the sweat that breaks out when you eat them, this salad was for you. We used the "cherry bombs" chiles we picked up at the Farmer's Market last week instead of the usual jalapenos in this recipe, and let's just say my forehead was very cool afterwards ;)
For dessert, a blueberry and carob mix that was rolled into balls then dusted with black cardamom that makes for a very unique (and very tasty) combo. If we were putting them on a menu, we'd call them "Black and Blue Balls" and watch as we sell out in five minutes ;)
Black and Blue Balls
1/2 cup carob
1/2 cup almonds (or cashews)
1/8 tsp. black cardamom
1/3 cup blueberries
1/3 cup raisins
1/3 cup dates
1 tbs. coconut oil
1/2 tsp. cinnamon
1/4 tsp. chile
1/2 tsp. black cardamom
1/4 of a vanilla bean
pinch of sea salt
Grind the almonds/carob/cardamom in the Vita-Mix. Remove 2 tbs. to use for final dusting.
Add the blueberries and the rest of the ingredients and process in the Vita-Mix (if it's a little dry or it needs to be sweeter, add a touch of agave)
Stick in the fridge for a few hours -- overnight is much better.
Wet your hands, roll into balls, then roll in the almond/carob/cardamom mixture.
(black cardamom is not raw -- as it's dried over an open flame -- so feel free to make it without, so, then it would just be "Blue Balls")