Living Rawesome Day #258 Sweet Mint Custard and Black Cacao Sauce pg. 98 entertaining in the raw
April 7, 2010
My new computer desk is all set up! I love my new workstation. Maybe I will be more inspired to write more on my blog or post more recipes. I have been rather lazy the last few days. I feel like making the food, but not really blogging. It may be a switch of diet, too much exercise, or just enjoying my time with my kids while they are on Spring Break. I think it’s really just wanting a bit of a change. This project has been somewhat weighing on my emotions now, I have tried all the recipes that I really wanted to try. I picked out the recipes that I really wanted to make in the beginning, now that I am getting near the end, I feel like it is a chore for me to choose the recipe of the day. I tried to write down all the recipes that I haven’t done yet in the book Entertaining in the Raw. I should’ve written a list of the recipes I have done. I found out today that I am really not as far as I would like to be in this book. The major problem that I am having with my decision making is lack of ingredients. It is difficult getting the ingredients locally. I need to buy a whole case of Thai coconuts and many other ingredients so I can work on some more elaborate recipes. Thai coconuts are hard to find around here, so I am going to call tomorrow and order a case. If I have to, I will make all the wraps and just refrigerate them until I am ready to use them. The other ingredients that I need to find are orange blossom water, rosewater, and irish moss to name a few. Like I have said before, I don’t like ordering online.
Gosh, I am going to quit complaining and just get to the recipe. Sorry, everyone. I know I am fortunate to have made it this far making a recipe a day. I must say it is quite accomplishment for me. I am grateful for all I have learned and will learn.
Today’s recipes:
Mint Custard Ingredients
2 cups cashews, soaked 4-6 hours
1 cup coconut meat
1 T vanilla extract
1/2 t salt
1/2 cup agave
1/4 cup coconut oil
3/4 t peppermint oil
Blend ingredients in Vita-Mix until smooth. Place in quart containers and freeze. It says to run in a Pacojet, freeze, and then run again. A Pacojet is a sophisticated ice cream maker, but more than that. It whips up fresh ingredients into the best mousses, sorbets, or ice creams. In Europe, they use them for making soups, sauces, pates and more. I think I will just freeze it, I don’t have a Pacojet. The cost of one will not fit my project budget. If you would like to purchase one, I heard they are truly amazing and are great to have, if you have a restaurant or $4,000.00 to spare.
Sauce Ingredients
2 1/2 cups raw agave
1 cup cocoa powder
1/4 cup carob powder
1/2 t vanilla
1/4 t salt
1/4 cup maple syrup
1 1/4 cups coconut oil
Blend ingredients in Vita-Mix until smooth.
I will finish this recipe tomorrow and I am going to let my sister and parents try it. I still have so many desserts in the freezer. I need to give them away, I am running out of room. I still have the mochi, I am honestly too embarrassed to serve it, but I don’t want to throw them out.
I am off to shower and watch a movie with my hubby. I cleaned, exercised and read most of the day. I love having my kids home. Tomorrow is school, then hopefully a kayaking trip.
Oh my gosh, on the way home tonight, there was baby alligator crossing the street. We got it on video. It was the coolest thing I saw all day. I am so glad we didn’t run it over. I had a feeling it was a snake or something that looked like a reptile. This time of year, you never know what you will see.
“Happiness resides not in possessions and not in gold, the feeling of happiness dwells in the soul.” – Democritus (460?-370? BC)