Wednesday, November 16, 2005

Dinner 11/16

(sprouted garbanzo beans, lemon, garlic, raw tahini, parsley, salt)

(sprouted garbanzo beans, lemon, garlic, raw tahini, parsley, olive oil, salt)

Flax Seed Crackers and Cashew Cheese

Salad w/ Mint Pesto Dressing
(red cabbage, carrot, jalapeno, mixed greens, raisins; mint, lemon, garlic, olive oil, sea salt)

Raw Food Wednesday continues with a nod to sprouted garbanzos ;)

The falafel and hummus have very similar ingredients, just prepared in a different style. The falafel was more chunky with less tahini and less lemon and then dehydrated for 10 hours. The hummus was about half tahini, half garbanzo and lots of lemon -- and of course the olive oil smoothed it out as I let the vita-mix do its magic for a longer period of time.

The mint was dug out of the garden by Liz at lunch, just before the snow came. The pesto was a nice change of pace for the salad dressing, and a nice stylistic match.

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