Birthday Gourmet

Yesterday for Mummy's birthday I prepared a minimalist but filling raw gourmet feast. Preparation time, inclusive of all chopping, juicing and blending (with some short breaks and distractions in between - e.g. phone) was somewhere between 1 1/2 to 2 hours.

In wine glasses we had my favourite juice combo: chilled carrot and beet juice with a twist of celery.

I experimented by creating a paste, along the lines of raw hummus, but using sprouted mung beans instead of sprouted chick peas and amending somewhat by adding raisins.

I put generous dollops of the paste along with chopped almonds and extra raisins (for contrast) into strong, flexible cabbage leaves. Wrapped them like samosas, securing each edible ensemble with toothpicks. Fresh, crisp and fulfilling.

Dessert: frozen banana slices ground to an ice-creamy textured pulp, filling two halves of a sapodilla. Topped with one raisin each.

To complete my dessert masterpiece: a walnut piece and sprinkled cinnamon. Keep in freezer and serve frozen.

I think I'll name this piece Sapodilla Dawn.

Since I've been eating raw, a few of my friends have been urging me to create a cook book with quick and simple recipes so that they too can eat raw ... without having to spend hours in the kitchen (they have hectic lifestyles and/or 8 - 4 jobs). I think I may do that.