I've deviated from all the Autumn inspired goodies lately, but I'll be back at it today. Someone gave me a little sugar pumpkin from her garden last night at yoga. I was stoked! I'd actually been thinking about getting my hands on a home grown pumpkin and then POOF, there it was! Soup, pudding, smoothies... I have too many ideas for the actual size of pumpkin.
Anyway, back to what I came here to post! I made mini Triple Berry Lemon Cheesecakes for a recent catering event. I always make enough to have extras which came in handy for a dinner party last weekend. I love lemon and berries together!
Thai Veggie Rolls came to the party too. I've made these so many times over the years but for some reason haven't taken the time to post them on my blog. The rice paper wraps are cooked, but these are still a great high-raw veggie appetizer. These particular ones I made with spiralized zucchini (to simulate vermicelli noodles), spiraled carrots, cucumber, red pepper, avocado, and fresh mint/basil. The fresh herbs really add oomph. The dipping sauce is one of the most important things to bring the flavors to life. I don't have measurements, I just add the following until it tastes right: tamari, lime juice, apple cider vinegar, sesame oil, olive oil, fresh ginger, fresh garlic, and chili flakes.
The piece de resistance was these Lime N Cherry Parfaits I made in honor of a few of my favorite people coming for dinner last weekend. It all started when the abundance of ripe avocados in my fridge. I wanted something different than what I normally do with them which is eat them in my salads, make caesar dressing, or chocolate pudding - all of which I've done recently. While my brain was simmering on what to do, I remembered the bags of frozen cherries I have from the summer. During cherry season which was particularly great this year I decided to freeze them in large amounts. Then it came to me - limey avocado pudding and cherry jelly together in a parfait. There's just something about a parfait when feeding guests. You can't really see it here but I layered the parfaits with shredded coconut and chopped almonds just to give some crunch.
Lime N Cherry Pafaits
1 1/2 cups mashed avocado
1/2 cup + 6 tablespoons lime juice
1 1/2 tablespoons lime zest
1/3 cup raw agave
5-6 drops stevia
6 tablespoons melted coconut oil
Blend all but the coconut oil until smooth. Add the oil and blend again.
Chill in the fridge for a few hours.
This will store in the fridge for 5-6 days.
2 1/2 cups cherries *
1 large pitted date
Squirt lemon juice
2 drops stevia
3 tablespoons chia seed
Pit the cherries (this is super easy if they're frozen and thawed).
Blend most of the cherries (reserve about 1/4 of them) with the date, lemon and stevia.
Add the rest of the cherries and blend on low to chop them up, keeping some texture.
Transfer this mixture to a container with a secure lid. Add the chia and shake up.
Allow the chia to swell for an hour, shaking periodically.
*I measured out frozen UNpitted cherries. If using pitted, add a few extra. Measure them fresh or frozen. Do not measure them thawed because they'll shrink down significantly.
On another note, I was awarded the Liebster Blog Award by my friend Marlie at Barefoot and Frolicking (thanks girlie!). If you haven't already, check out her beautiful, fun, and creative blog!
“Liebster” is German and means ‘dearest’ or ‘beloved’ but it can also mean ‘favorite’. The rules of winning this award are as follows:
1. Show your thanks to those who gave you the award by linking back to them.
2. Reveal 5 of your top picks and let them know by leaving a comment on their blog.
3. Post the award on your blog.
4. Enjoy the love and support of some wonderful people on the www!
Now I'm sending the award out to these ladies whose blogs I absolutely adore!
1. Michelle and Lori at Pure 2 Raw
2. Nicole at A Dash Of Compassion
3. Karina at Gluten Free Goddess
4. Kelli at Animal Friendly Eating
5. Lisa at Raw On $10 A Day (Or Less!)