Raw Food Wednesday 3/22Salad Nicoise
(green beans, cherry tomatoes, nicoise olives, romaine lettuce, olive oil, meyer lemon, sea salt, pepper and herbes de provence)
Raw Cashew Cheese and Flax Seed Crackers
Avocado with Raw Cashew Cheese
Raw Leek Soup *
* We wanted to have a French-style onion soup along with our niciose salad. But we learned our lesson from the raw borscht -- in which the beet makes up only 1/4 of the liquid (mostly for color), otherwise it overwhelms the palate.
We started with a base of 1/3 cup of soaked almonds and 1/3 cup of soaked cashews, drained and then added to the vita-mix with one cup of leftover rejuvelac liquid from the cashew cheese (or you can just use filtered water) and pureed them. Keep in the blender...
Then we juiced one leek (white part only) and 2 medium turnips (peeled). Out of that resulting juice, we took 1/4 cup of the leek/turnip mixture and mixed it in the blender with the cashew/almond milk, 1/2 tsp of sea salt and grated nutmeg (to taste). Leeks/Onions can get very bitter when juiced, so you might want to add the leek mixture 1 tbs at a time. Give it another quick hit with the blender and check for salt and strain (or not if you like the texture) into two small bowls.
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