I’m still enjoying going over all the VeganMOFO posts still, I wish I had more time to read them all because of all the great recipes and information. I’ve also been combing the web looking for more raw inspiration such as these great pumpkin recipes. Also sticking bananas in the freezer to try this simple ice cream.
I did try the Jocalat Chocolate Coffee Larabar today for an afternoon snack, a new experience for me because I’m not a big snack/energy bar eater. For a smallish bar, it has 190 calories, 11g of fat (2g saturated), 24g of carbs, 5g of fiber and 4g of protein. The short ingredient list includes organic dates, organic walnuts, organic hazelnuts, organic cocoa mass, organic cocoa powder, organic cashews, organic coffee. No sodium or cholesterol (duh), good source of fiber and Omega-3 fatty acids and is 90% raw. This seemed like a great mid-afternoon pickup snack or hurried breakfast on the road and, after having a light, raw soup for an early lunch today, I was ready for the pick-me-up around 3 PM. When I fist opened it, it was not exactly attractive looking:
By the looks, I was expecting the first bite to be dry and chewy, but I was treated to a melt-in-your-mouth texture with bitter under-tones of dark chocolate and coffee, not overly sweet at all. It was a little dry with a powdery texture, but not too chewy and had larger walnut chunks. It felt more like I was eating a dark chocolate candy bar instead of a natural snack, maybe because it’s been a looooong time since I’ve had a candy bar and am comparing to fuzzy memories of them.
It did seem a little small, but I felt satisfied after savoring each flavor packed bite. I can see why these are the preferred on-the-road treat for raw foodies and will pack for our next road trip.
Anyway, I got experimental with a raw soup today and not sure what to call it … I know!
Recipe: Raw Blended Garden Explosion
Summary: Blend of cilantro, carrots and zucchini spiced with miso and Thai flare.
- 1/2 cup warm water
- 1 medium zucchini
- 2 stalks celery, chopped
- 2 carrots, shredded
- 1/2 avocado
- 1 tbsp. dill
- 1 tbsp. white miso
- 1/2 bunch fresh cilantro
- 1 dried Thai pepper
- 1/2 lemon, juiced
- Blend ingredients in blender until pureed to desired smoothness.
Cooking time (duration): 10
Diet type: Vegan
Diet (other): Low calorie, Reduced fat, Gluten free, Raw
Number of servings (yield): 2
Meal type: dinner
Recipe by on.
Microformatting by hRecipe.
I realize the color may not look that appetizing, but the flavor makes up for it. I like adding warm water to take the cold edge off, but room temp or cold would be fine depending on what your preference is. The combination of cilantro, miso and dill blended beautifully together and the Thai peppers added great kick, maybe to much so for some. I’d call this recipe a success that even my husband liked.