Raw Food Wednesday 3/28
Yellow Beet Ravioli
Mixed Greens Salad with Cashew Croutons
Carob Almond Balls
It's sort of a "greatest hits" night, as it's spring break week around here, and we all went out for the day, which left little time for prep -- hence the tried and true recipes...
The ravioli are thinly sliced on a mandoline (watch those fingers kids!), marinated with a little olive oil, salt and pepper, then stuffed with the ubiquitous cashew cheese. The confit is chopped grape tomatoes, marinated for 12 hours in olive oil, pepper, nama shoyu, lemon juice and herbes de provence...
The dessert also fell under the "quick" heading -- they're supposed to chill for a couple of hours, but still taste great...