Raw Food Monday: Chiles Rellenos with Mole Sauce, Yellow Gazpacho, Corn Salsa Salad, Peaches En Regalia
Raw Food Monday 8/20
Chiles Rellenos with Mole Sauce
Corn Salsa Salad
Cashew Cheese Wheel with Flax Seed Crackers
Peaches En Regalia
One of the most important things I've learned over the last couple years is to listen when my body is trying to say something -- and tonight it said: eat raw...
When my sister came up to visit last week, she brought a large bag full of Anaheim chiles along. So, we've been trying to use them wherever we can -- like tonight's Chiles Rellenos. They're slit down the side, seeded, stuffed with spiced cashew cheese (garlic, mexican oregano, white miso, black pepper, salt, shallot) and dehydrated for 6 hours at 105F. Served along with our pumpkin seed mole sauce.
The corn salsa is a variation on the spicy corn recipe that we made a couple of weeks ago. This uses corn, lime juice, fresh ground cumin seeds, mexican oregano, chery bomb peppers, garlic, onion, tomato (seeded), nama shoyu, olive oil. Tossed together and put on a teflex sheet about an hour or so before dinner. Served with lime vinaigrette dressing and mixed greens.
The yellow gazpacho used yellow tomatoes, lemon cucumbers, lemon juice, garlic, cherry bomb pepper, salt, pepper. You can add a pinch of apple cider vinegar if the low-acid yellow tomatoes need a little extra help. It turned out very nice and mellow -- and as a bonus, used all local and organic produce.
The peaches were also local, organic and perfectly ripe -- as in the most perfectly ripe peach I have ever eaten. And the flavor reminds me of why I'll spend the extra money every time. ;)
Served along with a cashew, date, orange juice and agave "cream" sauce.