Tuesday, March 4, 2008
Cherry on top
This may look like one on my creations, but it's even better. You see, my friend Rawbin made it for me.
Have you ever noticed how raw food is much more exciting when someone else makes it for you? Now, I'm not talking about the salad bar at a chain restaurant or some already washed and prepped veggies from the supermarket. I mean the luxury of being served a good uncooked meal at a raw cafe or having someone surprise you with a raw gift like this one.
It's Rawbin's personal spin on the good old "million dollar" brownie recipe I gave her a while back. She molded the brownies individually in some fruit cups, with a surprise cherry filling. Then, she turned them over, popped them out of the molds and served them with a drizzle of icing and a cherry on top. Yum.
I told her I was going to share it with my hubby, since he does like raw brownies. Oh how romantic that would've been. Unfortunately, I only gave him one bite, before I devoured the rest. You're lucky I paused for a picture.
This was the cherry to top off my weekend of raw foods made by someone else. And, who was that someone else? It was none other then Chef Bliss, which I quickly discovered was Jeff (who looks a lot like the main character in this movie, which, by the way, has a great soundtrack) from NaturalZing (I guess your secret identity has been revealed now. Scooby Doo made me do it; my son and I are watching it right now).
At Saturday's lecture, he and his crew served up three types of wraps (Italian, Waldorf salad-style and a nori wrap) with dipping sauces, as well as a spread that included mixed greens grown on site, a cabbage salad, marinated kale, sauerkraut (he makes it using his own kombucha; you've gotta try it) a variety of crackers, olives, cookies, little granola bars similar to Rice Krispie treats (in plain and chocolate) and pie.
As crazy as it sounds, he actually got us all hooked on a very unexpected combination. If you wrap a date around one of these raw unsalted olives, it sort of tastes like very dark chocolate. You have to experience it to believe it.