Monday, February 14, 2011

February 13, 2011


 
Avocado with Strawberries
serves 2

10 stawberries
2 tablespoon agave
pinch salt
2 avocados
1 small onion
1 teaspoon balsamic vinegar 

"Love is the only gold." 
~ Alfred, Lord Tennyson 

There is no nutritional information or prices today. Who wants to think about money and calories on Valentine's Day?

This goes together really fast, so make the strawberry sauce first and set aside. In a bullet type blender, puree four strawberries and the agave until very smooth.

Use a large spoon and scoop out the insides of the avocado. Place cut side down and slice thinly. Arrange on plate. Thinly slice the remaining strawberries and place on top of the avocado. Sprinkle on a bit of minced onion as well.

Spoon on some strawberry sauce and a drizzle of balsamic vinegar.







Beet Ravioli
serves 2

2 beets
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon agave
1/2 cup cashews
1/4 cup water, for blending (add more if needed)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 clove garlic

"Love is All You Need" 
~ Paul McCartney

Slice the beets very thinly. They can used as is, or stacked a few at a time and cut into heart shapes with kitchen scissors. Then, in a medium bowl, whisk together the lemon juice, olive oil, and agave, until emulsified. Add the beets and toss to coat. Cover and let marinate for a few hours or even overnight in the fridge.

When the beets are softened and ready to use. blend the remaining ingredients in a bullet type blender for several minutes until creamy.

To assemble, lay one slice of beet down and place about a teaspoon of the cashew cream in the center. Top with another slice of beet and lightly press. 

Finally, add a small drizzle of olive oil (optional).



 Stuffed Bell Peppers
serves 2

8 oz sliced mushrooms
1 medium onion, sliced
1 carrot, grated
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon agave
1/2 teaspoon salt
2 red bell peppers
2 cups cooked wild rice (or 1 cup cauliflower "rice")
1 tablespoon olive oil
1 tablespoon agave
pinch cayenne

"Who, being loved, is poor?" 
~ Oscar Wilde

In a medium bowl, whisk together the olive oil, vinegar, and agave. Add the mushrooms, onion, and carrot and toss to coat. Spread out on a lined dehydrator sheet and dehydrate at 115 degrees for about two hours, or until softened and a bit darker in color.

 Mix the dehydrated mushroom mix with cooked wild rice or raw cauliflower rice. (Make cauliflower rice by processing cauliflower in a food processor fitted with an "S" blade ... process until the cauliflower is chopped into tiny, rice sized pieces.) Then, add the olive oil, agave, and a pinch of cayenne, and stir to combine. 

Cut the tops off the bell peppers, and clean out the inside. Spoon in the rice and mushroom mix. Serve as is, or dehydrate further until the pepper softens. This can be done in an oven set on low with the door left ajar.


 
Chocolate Cashew Tarts

serves 2
crust
1/2 cup almonds
1/2 cup raisins
filling
1/2 cup cashews
1/4 cup water for blending 
2 tablespoons agave
1/4 teaspoon salt
3 heaping tablespoons cocoa powder (substitute with carob powder, if desired)
"All I really need is love, but a little chocolate now and then doesn't hurt!" 
~ Lucy Van Pelt
In a food processor fitted with the "S" blade, process the almonds and raisins until the mix starts to clump together. This takes a few minutes.
Press this crust mixture into the bottom and sides of two small tart pans, or use two cupcake pans lined with plastic wrap.
 
In a bullet type blender, puree the remaining ingredients until very smooth. This will take several minutes. Divide between the two crusts and fill to the top. Top with a small bit of chopped almonds, and pop into the fridge for an hour to firm before serving.



 
Happy Valentine's Day


12 comments:

  1. stuffed pepper looks amazing!!!

    and the tarts...no words can describe how happy it made me to look at how beautiful and delicious they look!

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  2. Everything looks beautiful. I am popping some shrooms into the dehydrator right now, I adore your marinated mushrooms.
    Peace & Raw Health,
    Elizabeth

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  3. Cute and simple. I love it! I am definitely giving these a go! Merci.

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  4. Love the menu picture this week and the menu recipes are stunning :-)

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  5. I might make those beet ravioli tonight! I love how you make recipes seem so do-able (raw ravioli always seemed like a major project, but yours looks like it can come together in a snap).

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  6. I think you have outdone yourself! This post was gorgeous, from the photos, to the recipes, to the quotes. I really admire your creativity.

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  7. ooh, those little chocolate tarts look great!

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  8. Those tarts look amazing! I haven't yet made a raw chocolate dessert, so I think these will be my first foray :)

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  9. These tarts are so tasty and easy to make! I think mine turned out drier than those on the photo, not so smooth and creamy but I was afraid to put too much water in and make an irreversible mess of it all. I'll know better next time :) They are delicious all the same! Thanks for sharing the recipe.

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  10. Hi LIsa - I've listed you for the stylish, creative and one lovely blog award. I hope you don't mind. I'd be curious to read seven interesting and random facts about you - http://alturl.com/vtprp

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