For lunch yesterday, I made a big batch of raw fennel chickpea salad with a bunch of vegetables and spices I found in my pantry and mixed it with some brown rice! Simply throw all the ingredients together and enjoy as a hearty, colorful lunch – easy to make and easy to take on the go 🙂 And, then, for dessert I made a two-ingredient avocado ice cream to satisfy my craving in the hot weather – you won’t even believe that the ice cream is vegan when you taste it (caution: you should like avocados before you try this recipe)! Also, I apologize for the poor photo quality – had to deal with just an iPhone camera.
Yields 2 servings
1 cup chickpeas
1 cup brown rice, cooked
1 cup argula leaves, diced finely
1 tbsp oregano
1/2 green bell pepper, diced
1 cup broccoli, pureed (to make salad creamy)
1 cup blueberries, washed
1/2 lemon worth of juice
30 cherry tomatoes, diced
1 cucumber, diced
1 small onion, diced
2 tbsp fennel seeds
1 tbsp extra virgin olive oil (optional)
1 tsp salt (optional)
I tried to be adventurous for my dessert and pureed 1 pitted avocado with 1/2 a frozen banana and 1/2 a cup of almond milk. It made a creamy texture, which I froze and then enjoyed as ice cream 15 minutes later!! It’s so tasty, especially if you like avocados. If you aren’t a huge fan of avocado alone, blend 1 tsp of vanilla extract and 2 – 4 tbsp of sugar (your choice) with the puree.
** If you want to make a raw cake, follow steps 1 – 8 and then simply place your cake covered with some saran wrap into the fridge and it will harden and you can enjoy it in a few hours!
Yields 9 ” cake (~ 10 – 12 servings)
3/4 cup cashews, soaked either overnight or for about four hours till soft
3/4 block extra firm tofu (~12 oz)
1/2 – 3/4 cup agave nectar, honey, maple syrup, or barley malt syrup
1 cup fresh raspberries
1 tbsp lemon juice
1 tbsp vanilla extract
1/2 cup almonds (you need a total of 1 cup nuts so I used half of almonds and half of walnuts, but you may choose to use your own blend of pecans, almonds, walnuts, etc.)
1/2 cup walnuts
12 deglet noor dates or 8 medjool dates, pitted
1 tsp cinnamon powder
1/2 cup shredded coconut
1. Soak the cashews overnight or for ~ 4 hours till they are expanded and soft.
2. Preheat the oven to 350 F. Soak the dates in some water for a few minutes.
3. In the meantime, as the dates are soaking, grind your choice of one cup of nuts, cinnamon powder, and coconut together.
4. Throw in the dates and grind the entire mixture again. It should become sticky.
5. Spray a 9″ inch pan slightly and press the nut and date mixture onto the pan to form a nice crust layer.
6. Drain the cashews. Blend them together with the tofu, your choice of natural sugar sweetener (I used agave nectar), vanilla extract, and lemon juice.
7. Once you have a creamy texture, throw in your raspberries and blend together.
8. Using a spatula, pour the blended “batter” into the pie crust and spread evenly, making a swirl pattern.
9. Bake for ~ 20 minutes at 350 F and if you want to bake the crust some more (but be sure to periodically check to make sure it doesn’t get burnt), you can bake for an additional 10 – 15 minutes at a lower temperature – I used 250 F.
10. Store in the refrigerator by covering with some saran wrap or in an air tight container.
11. The delicious raspberry “cheesecake” is ready to serve the next day! Just cut and yummmm!!
Yields 1 Serving
1 medium or large very ripe DOLE banana
3 walnut halves, broken into pieces
10 fresh blueberries
1 container of Strawberry Goji Flavored Greek Yogurt
1 homemade whole wheat chocolate chip cookie – recipe is here
1 tbsp chocolate syrup (optional)
1. Slice the banana in half and place on a plate or in a bowl.
2. Scoop out the greek yogurt and top the center of the two bananas with it.
3. Drizzle with the strawberry goji fruit flavoring.
4. Crumble the cookie with your hand and drizzle over the yogurt and bananas.
5. Top with the walnuts and blueberries.
6. Enjoy right away. If you want, drizzle a little chocolate syrup on top as well (just be warned that that would add ~ 40 more calories depending on which syrup you use so you would just be hitting the 350 calorie mark).