Raw Food Wednesday 5/16
Raw Pad Thai
Coconut and Lemongrass Soup
(with almond, pistachio and agave tart shell)
The raw Pad Thai is probably our raw version of the ubiquitous stir-fry -- dependable, quick and delicious ;)
The Coconut and Lemongrass Soup was easy to make -- the juice of one young coconut, one stalk of lemongrass chopped, a 1/8" slice of ginger, 1 tsp. jalapeno, sea salt and pepper to taste, cilantro for garnish.
Add all of the ingredients into the vita-mix and puree until frothy. Then pour the soup through a fine mesh strainer, check for seasoning and add cilantro.
The tart is adapted from RAWvolution, and tonight we used the Fuyugaki for the first time -- the difference was pretty amazing -- the natural pectin in the these persimmons is very pronounced and the filling set up quite firmly.
Wednesday, May 16, 2007