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Sunday, 19 June 2011

Experiments with Raw Food

Blueberry Tart from "The Art of Raw Food"
by Jens Casupei and Vibeke Kaupert


Zucchini "noodles", which are actually quite filling and delicious,
with a pair of raw sauces from the same cookbook.
The tomato sauce is made with raw and sundried tomatos,
which give it the earthiness of a cooked sauce,
and crushed cashews have a definite cheesy quality.
The pesto was to die for.  

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