Wednesday, September 13, 2006

Raw Food Wednesday: Pizza, Fennel and Red Pepper Salad, Lime Mousse Tart

Raw Food Wednesday 9/13

Raw Pizza
(buckwheat crust with dehydrated tomatoes, olives, basil, cashew "cheese", dehydrated enoki mushrooms)

Fennel and Red Bell Pepper Salad
(from Juliano's "Raw")


Lime Mousse Tart

The pizza featured two dehydrated items: the tomatoes -- olive oil, salt, pepper, herbes de provence; and the enoki mushrooms -- olive oil, salt, pepper, nama shoyu.

The pizza also featured two types of cashew cheese -- the base layer of shallots, lemon juice, salt and pepper dehydrated for 8 hours; fresh "cheese" mixed with salt, pepper and nama shoyu which was then piped onto the pizza at the end.

The pizza shell comes from Gabriel Cousens book "Rainbow Green Live-Food Cuisine" and is made from sprouted buckwheat and sunflower seeds -- and wow! We have a winner! The flavor of the crust was a perfect match for the ingredients.

The dessert, of course, is from Sarma's fabulous book "Raw Food / Real World" -- even if you don't eat raw, this is one of those items that will make you want to explore it further. The secret ingredient is... avocado! Although you'd be hard pressed to guess that was the filling while eating the deliciously refreshing mousse tart.

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