Living Rawesome

Day #281 Jackson Pollock Raviolo with Arugula Pesto pg. 66 entertaining in the raw

April 30, 2010

This is the last recipe for April. It’s hard to believe how fast time passes. I am studying for my final exam in Anatomy and Physiology 2, which is on Tuesday. Last class, the professor showed us where we were in the book last semester and flipped through all the pages that are left. I have read so many pages over the last 8 months, and learned some basics of Anatomy and Physiology. I have to say I am grateful for the time I spent in and out of class. I have learned so much, and I know it is getting me closer to my goal.

As for the recipe, it is the last recipe of the month. This month flew by!! I only have about 3 months left of this project. I am really hoping to finish all the recipes in the 2 books. I am really enjoying making all the lovely recipes with coconuts. I really love the flavor of coconut instead of cashews in desserts. I will make more recipes with coconuts as time goes on. I am quite sick of cashews, honestly, I never thought I would say that but, YEP I did!

For those of you that don’t know who Jackson Pollock is, I decided to tell you a bit about him. I never heard of him before this project. I am ashamed to say that but I do speak the truth. Pollock was nicknamed “Jack the Dripper” by Time magazine in the 1950s for his famous, dripping paintings on flat canvasses to form abstract expressions of “unconscious imagery.” Some artists say this was an expression of his “manic behavior”. Many have questioned if his work was really “art.”,I say if you put your heart and soul into creating anything, that creation is art.

No.5, 1948

The wrappers are always amazing. I love how I had to splatter the “paint” on to the coconut wraps. Thank God for Jason, he opened my coconuts. He cuts them in half so the meat is easier to get out of the shell. Florida coconuts should be available around here soon, if I remember correctly. I do love the water of the Thai coconuts, but of course the Florida coconuts are local.

Wrappers Ingredients
Thai coconuts
salt
frozen mango
red pepper
spinach

I blended up coconuts meat and salt in a Vita-mix until very smooth. I spread it on a Teflex sheet and dehydrated it for 1 hour. Then I splattered the spinach and juices, then dehydrated it longer.

What a beautiful meal. I am going to bring it to a chef that was surprised that I could make cheesecake out of natural, non dairy ingredients and no fire to it. I hope he is impressed with it.

I love coconut more than ever!

“I have a wild bunch of coconuts!” ~Benny Hill