I made Wrap Salads again, and actually used tahini and dulse flakes. I can definitely say it now: I'm not a fan of tahini. I don't like how dusty and bitter it tastes. When it's part of a dish, I don't mind it. But as a main ingredient, I just can't stand it.
And then, because I wasn't nearly exploding enough from the Wrap Salads, I made Stuffed Portobella Mushroom Caps. YUM.
That's Bragg's Liquid Aminos it's sitting in. Mmmm, saltiness.
I've been dying to make the Blueberry Pie* in Alissa's book for about a month now... so when I saw it was coming up this week, I was definitely excited to try it out.
I won't lie; I love desserts. I mean, who doesn't? They're usually the best part of a meal. So the bigtime joy of raw desserts is that I can make them an ENTIRE meal without feeling guilty. Raw almonds, dates, blueberries, bananas, and a little bit of raw honey? I mean, c'mon, what's unhealthy about that?
So, I made the pies, let them get nice and jellied in the fridge, and dug in with both hope and trepidation. Well, I can say now, the recipe is delicious! I ate 1/4 of one by myself in a sitting. And I'm planning on having more!
The whole blueberries are a wonderful addition. I'm pretty excited
to have two of these to eat!
I also made Almost Tuna... and while it tasted fine, it didn't taste like tuna. I am having a lot of trouble not having any meat this month. I was eating a mostly vegetarian diet until I got pregnant, and then I went from a little fish occasionally, some cheese now-and-then, to red steak, rare. And I've continued wanting a lot of animal protein while breastfeeding... so I am going though 30 days of healthy, healthy food and planning on adding a little bit of cooked things (and some meat) back into my diet once it's over.
Will I someday go to a 100% raw diet again? More than likely. But while I'm breastfeeding and assessing each cow we pass on the road for palatability, I think it's a good idea to eat at least some meat now and again.
Blueberry Pie (i couldn't NOT share this one)
2 cups almonds
1/2 - 1 cup dates, pitted and soaked (in water, for at least an hour)
5 cups fresh blueberries
1 1/2 Tablespoons honey
1. In a food processor, grind the almonds until fine.
2. Add the dates and blend until smooth.
3. Remove from processor and pat down into a pie plate.
1. In a food processor, combine 4 cups of blueberries, 2 bananas, and 1 1/2 Tablespoons of honey. Blend until smooth.
2. Remove from food processor and add in 1 cup of whole blueberries**.
3. Pour into crust.
4. Refrigerate for at least 3 hours (this pie will solidify after a few hours in the fridge).
** I actually added about 1 1/2 cups, because blueberries are fantastic and I like the whole blueberries in the pie. They add a nice "crunch" in all the pie-filling gooey-ness.