Raw Food Wednesday: Carrot Rolls with Cabbage & Apple Slaw, Walnut Balls in Brussels Sprout Cups, Shaved Fennel, Baby Arugula & Orange Salad
Raw Food Wednesday 1/20
Carrot Rolls with Cabbage & Apple Slaw
Walnut Balls in Brussels Sprout Cups
Shaved Fennel, Baby Arugula & Orange Salad
We're cleaning out our storage space (a.k.a. Der Bunker), and we "found" these plates again. In honor of finding them, we did a "one ingredient three ways" using oranges.
First up was a carrot/orange wrap (made the same way as last week's tomatillo tortilla, adding the juice of one orange). It was stuffed with a quick shredded cabbage and apple slaw which was dressed with an orange vinaigrette (whisk one part orange and a pinch of salt together, then drizzle/whisk in three parts olive oil). Tied together with a strand of scallion.
Second was Walnut Balls in Brussels Sprout Cups. The balls were made of walnut, orange zest, fennel seed, parsley, oregano, red pepper flake and nama shoyu processed in the vita-mix until the walnuts had broken down and the mixture held together. They were shaped into balls and dehydrated for 2 hours @ 105F. The Brussels Sprout Cups were gently removed from the sprout and dropped in the orange vinaigrette for a few seconds, then the walnuts placed inside.
Finally, the Shaved Fennel, Baby Arugula and Orange Salad -- the fennel was shaved on the mandoline and marinated in the orange vinaigrette, topped with the baby arugula (dropped in the you guessed it: orange vinaigrette) and orange supremes.