Living Rawesome Day #26 Macadamia Puree and Summer Squash Pancakes pg. 158 entertaining
David Wolfe was in Orlando Florida back in April for a seminar at the Winter Park library. I was blessed to have eaten this meal made by the lovely Chef Olive from Orlando. The day was the BEST EVER and the meal was splendid, and so was her chocolate mint tea. David Wolfe is one of my favorite gurus:)
I have been looking forward to eating this meal again. I have never made it before, I am hoping it will be as good as Chef Olive’s and I hope the presentation will look similar to the photo in M.K.’s book entertaining in the raw. Tonight I made the Macadamia Puree and Summer Squash Pancakes for tomorrow night’s meal. Jason is working tonight so I am just preparing food for tomorrow. This meal is great for a brunch, but we will have it for dinner tomorrow night. Hopefully the kids will try it.
It’s so great, tonight, Sabby asked for the chocolate cookie crumbs that I made a few days ago. It’s great, they are getting used to having yummy raw treats around the house. Unfortunately the cookie crumbs are gone. I ate them today with some granola and almond milk:) while I studied Anatomy.
The Macadamia Puree calls for macadamia nuts (we purchased them on our Anniversary in St. Augustine from Blue Planet), lemon zest, water, shallot, garlic, nutritional yeast, salt and cayenne. I soaked the mac nuts for about 2 hours. Then everything was thrown into the vita-mix and blended until smooth. This is such a great puree, it tastes like a smooth cheese with a hint of smoke flavor. It is delicious!
The Pancakes call for yellow squash, green squash, salt, flax meal, olive oil, water, green onions, dill, parsley, dry tarragon, sea salt, black pepper and Macadamia puree. The recipe calls for grated squash, I used the food processor’s grater’s blade. This only takes about 1 minute. I put the 1 lb. of squash in a bowl and poured the salt on it. A chinois is supposed to be used but unfortunately my kitchen is not equipped for gourmet “un”cooking. Although it will be one day. I used a mesh screen instead. The reason for the salt and the chinois is to dry out the squash so the pancakes will dehydrate to a more crisp consistency. The water from the squash was straining and at least 3/4 cup of water came from the total 1 pound. I also squeezed the zucchini dry and placed it in a bowl. I mixed flax meal, olive oil, and water with the squash. The spices and mac puree were added after I mixed the pancakes.
I love fresh dill and parsley, like M.K. says this meal is perfect for summer. Tomorrow I will make the sun-dried tomato jam. It will make a marvelous presentation. I will also make a salad:)