Living Rawesome Day #358 Sweet Pea Samosas, Mint-Almond Chutney, and Pickled Lime “Yogurt” pg. 128 entertaining in the raw and Cacao Mint Cremes (unreleased Everyday Raw Desserts)
July 17, 2010
Well, it’s the count down. I am on my last week:)!!! I can’t believe it’s been an entire year. I feel like I conquered something in my life. I was able to make a recipe a day and stay committed to the project. It has been fun most days, some days were easier than others, but everyday I consider a blessing and a true awakening to my passion for healthy eating and living a natural lifestyle.
I made the complete recipe today of both the Samosas and Cacao Mint Cremes.
I just realized my recipe didn’t have the Chutney on it on the outside. I misread the directions and thought it went on the inside, duh!!! Anyhow, now my computer is giving me a problem and running really slow. It just took 15 minutes to upload that photo.
This meal was one of the best coconut wrap meals. It is perfect for summer even though there is a tremendous amount of fat in this meal, it feels light and airy. I would love to make this meal to entertain friends. I am finding that in this book many of the recipes are perfect for brunch, lunch or dinner gatherings. The next recipe I made was the cacao mint cremes.
Cacao Mint Cremes **Note** I will upload pictures later, my computer is a pain:(
shredded coconut (powdered in Vita-mix)
cashews
Mac nuts
agave
mint leaves, ribs and stems removed
peppermint extract
Vanilla extract
lemon juice
Pinch of salt
Coconut oil
1 C Chocolate Glaze* I used cacao powder, coconut oil and agave. Meredith sent me this recipe and she didn’t include the chocolate glaze recipe. I used the same as the maple glaze, but instead used agave.
Make Coconut flour in dry vita-mix using shredded coconut, blend quickly and finely on high until it is a light fine flour. Separately in a clean blender blend remaining ingredients until smooth adding coconut oil last. In a food processor combine the coconut flour and the blended mixture- mix well until smooth. Place mixture in the refrigerator until it begins to harden, but is still malleable. Once the mixture is slightly firm roll into a log and slice into medallions. Refrigerate medallions until very firm and then dip in chocolate glaze coating. Store in the refrigerator.
Makes 1 dozen large patties. 2 dozen small.
Jason will love these, he always liked Thin Mint Girl Scout Cookies, so I am sure he will love them. They remind me of a Raw York Peppermint Patty, but green on the inside. They are sinful. When the book comes out, try this recipe. It is quick and easy to make, and it will be a recipe that you can give to your S.A.D. eaters and they may even change their minds about “Raw Food”.
I am on the way to my Irish Moss class! I have been waiting all month for this! And what a great group I will be with too!
