Friday, 11 February 2011

food for thought

Following on with the success with last night's supper(watercress, cherry / grape tomato, almond, garlic and chili pesto with raw and organic carrots** served on a bed of kelp noodles:), I couldn't wait to share my latest creative offerings!

Brunch: Blackcurrant Chia Porridge :  not quite a tablespoon of raw and vegan blackcurrant powder in a bowl of chia seed gel(simple and yet lovely:-).

Experimental Supper with what's left in the refrigerator / larder: raw and organic chorella powder, tahini, fresh organic garlic, reshi mushroom powder, chili powder, unfiltered extra virgin olive oil and Biona's organic, raw(unpasteurised, unfiltered and oak matured:) cider vinegar with the mother mixed into a thick sauce* served with a couple of raw and organic carrots on a bed of  kelp noodles(only 9kcalories for noodles alone).  Voila! a sublimely and yummy raw, vegan gourmet meal fit for a King!

* Don't let the earthy-green color put you off as it was so darn tasty :=)

** Again, using up what's left in the refrigerator!

Any lovely American-based readers willing  to do a swapsie swap in exchange for a mountain mint 'wild bar' with a English-based chick?!!! do let me know at: ta:=) I've been itching to try this for ages!

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