Soup, Entree, and Dessert
So many goodies on the menu lately, I can't seem to keep up with posting. Starting with some choccie divinity, I made these Chocolate Persimmon Parfaits the other evening using the Choccie Avocado Creme from my book.
There have been so many persimmons (the firm variety) around here lately, it's insane! Other than the obvious eating them "au natural", they make a great addition to cakes, ice cream, or parfaits.
I layered the creme with chopped persimmon, pomegranate seeds, walnuts, and cacao nibs, with a dusting of jarrah bee pollen on top. Simple and delish!
Moving onto the soupy side of things, I've been enjoying this refreshing cucumber soup for lunch the past few days since we have heaps of cukes hanging around, and a fabulous huge bunch of dill from the farmers market the other day.
Cucumber Dilly Soup
2 cups chopped cucumber
1 large stalk celery
1/2 medium avocado
1/3 cup dill, packed
1 1/2 cups water
1 Tbs lemon juice
1 small clove garlic
2 tsp apple cider vinegar
1-2 tsp honey
1/4 tsp Himalayan salt
Blend all ingredients until smooth. I garnished it with julienned dehydrated butternut squash and more dill.
We made some cool Cheesey Eggplant Roll Ups the other evening for dinner. It was Adam's creation - I just acted as the sous chef.
The dish consisted of thinly sliced marinated eggplant, marinated portobello mushrooms, spicy cashew cheeze, and funions (dehydrated, flavored onion rings), all rolled up.
They were dehydrated for a few hours to warm them up, then dressed up with chopped tomato, more cheeze, and green onion. We added a side salad for an excellent meal!
Savory smoothie goodness! You could easily sub the cucumber with zucchini.
I love how the pomegranates look like gems!