This week’s recipes were borrowed and adapted from some of the world’s top raw chefs. So I can’t really claim the credit for these.
1 batch of Raw Chef Russel James’ quesadilla filling- I can’t reprint the recipe without permission, but it’s based on pumpkin seeds, mushrooms and sun-dried tomatoes, with some spices and other good stuff thrown in.
guacamole (see recipe here)
fresh salsa (see recipe here)
shredded vegetables (e.g. carrots, bell peppers, red cabbage)
Cos/ romaine lettuce for wraps
Instructions: Place cos lettuce leaf on a plate. Fill with shredded veggies, then taco meat, then guacamole and salsa on top.
Pineapple cream cake
This was based on Ani Phyo’s recipe, with a few modifications. I decided not to put the crust on top of the filling, just underneath it. I used agave, not honey, of course. And I put a layer of fresh pineapple on top of the crust, before putting the creamy filling in.
I didn’t manage to snap a picture of the cakes when they were whole and pretty, but here’s one with a few bites out of it, just to give you an idea.
Delicious! Though if you’ve got hours and hours of time to make a cake, I’d actually recommend this pineapple cake. It’s amazing!