Using web 2.0 to explain raw milk
Blueberry Chocolate Crepes
Ingredients:
Wraps:
1 C coconut pulp
1/2 C yak fruit
2 Tbs agave syrup
Chocolate sauce
1 C avocado
3 Tbs raw cacao
1/4 C maple syrup
1/4 tsp sea salt
1 tsp vanilla extract
3 Tbs coconut water or water
1/2 C blueberries
Blueberry Sauce
1/2 C blueberries
1 tsp lecithin
2 Tbs agave syrup
For the wraps
Blend the coconut pulp, yak fruit and agave.
Dehydrate at 145 for 1 hr then 115 for 6-8 hrs, until it’s dry and easy to peel from the teflex sheet.
For the chocolate sauce
Blend the avocado, cacao powder, maple syrup and coconut water (or water) until smooth and set a side with fresh blueberries
Blueberry Sauce
Blend all ingredients and place them on a sauce container.
Ensemble
Cut into triangles, place the chocolate sauce and blueberries and wrap them from the side edges into triangles. Place the crepes on a plate and sprinkle the Blueberry sauce.
Green wraps with Tamarind sauce
I’ve been learning raw vegan Asian flavors from some of the best sources, Asian locals! Learning to create this flavors can be a bit challenging, since I won’t eat any animal products, I need to share my creations with my Thai friends.
The “Green Wraps” are made stuffed with mangoes and cucumbers? a seed nut miso pate. Sprinkle on top paprika for decoration.
Miso seed pate
1/2 Cup sunflower seeds
1/3 Cup miso paste (brown rice miso or whatever you have, no worries)
1/2 Cup of sun dried tomatoes (soaked for about 2-3 hours)
1/3 Cup of water of the sun dried tomatoes
1 Tbs lemon juice
1 cup of fresh cilantro
1/3 Cup of minced red onion
Directions:
Place all ingredients on a high speed blender (exclude cilantro and onion), mix well and then mix manually the cilantro and onion. You can add a bit of chili powder for a stronger spicy taste.
Tamarind Sauce
1/4 Cup Tamarind pulp
1/2 Cup Water
1 Tbs Irish Moss
1 date
1 Tbs lemons
1/2 tsp chili powder
1/2 tsp sea salt
Tamarind pulp is made from dried tamarinds, removing the seeds with hand and placing the pulp into a jar.
Place all ingredients into a glass jar that can fit a hand blender, mix until smooth. Otherwise place them into a regular blender and mix.
Putting it together:
Julienne cucumbers and mangoes, take your favorite green leaf (kale, spinach, etc), wrap them with love and serve with the tamarind sauce, enjoy!
