|Kale salad with rustic crackers|
It's been a busy week for me so I've made an extra big effort to have a range of easily transportable raw foods at the ready - some fresh and some dehydrated. One of the things that makes the biggest difference for me is planning ahead. I find that a little forethought makes raw foods a lot easier.
Right now there is a huge kale salad in the refrigerator, it's full of tomatoes, avocados and hemp. There is also some courgette pasta and a lovely Italian flavoured almond meal which is great served with a rich tomato sauce. That's based on a Russell James recipe and I won't say too much about that now, I'll post some pictures and a link to the recipe later.
|Dried raw green chilli|
There has also been a range of raw vegetable powders being ground, ready to be added to raw food dishes.
I've been dehydrating garlic bulbs, chillis and almonds. I find it really useful to always have raw garlic and onion powders available, they are really convenient when making raw dishes like flans, quiches and crackers.
We've enjoyed quite a few almond milk smoothies and on the desserts and treats front I have been meddling with the RAW Minted Mud Cake recipe and tinkering with some chilli-cacao macaroons (they are shaping up very well, even if I do say so myself).
And of course, as always, there has been a lot of love going into all the foods coming out of the Raw Faerie Kitchen.....