Leftovers

Just a quick post today to share why I love summer gardening season and the gorgeous raw food creations we can make with fresh food. David’s been working only five minutes away from home this week, which means we get to have lunch together. Yesterday, I made a raw almond mock “tuna” pâté (complete with homegrown lovage instead of celery and the first green pepper of the season), and featured it over freshly picked salad greens, tomatoes, cucumbers, chives, and edible flowers from the garden, along with carrots and beets from a local farm:

July 21 salad

salad two

And today, we had the leftovers, made into something completely different:

leftovers

leftovers with flowers

Bouquet picked this morning, plus nori wraps filled with leftover nut pâté, carrots and another cucumber, and then tree collard wraps filled with nut pâté, avocado, fresh tomato, carrots and cukes. We spread a little umeboshi plum paste on the wraps at lunch for a sweet, tangy, salty pop! No, I did not grow the avocados or almonds in this dish, but yes, we do have a cold hardy avocado tree. One day, those avo’s will be reallllly fresh! Until then, the co-op works well.

Raw food delights all the senses. So grateful for such beauty and bounty!

14 responses to this post.

  1. Posted by Ascension Angel on July 22, 2014 at 11:56 pm

    This food looks AMAZING! And so wonderfully IN-fused with Divinity 😀

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  2. Gorgeous and enticing colors, tastes and textures. I see you are also an artist when it comes to your food presentation as well! Magnifico! Bravo! Feelin Italian for some reason.

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  3. Posted by Sophia Sutton on July 23, 2014 at 12:15 am

    How beautiful….the rainbow diet…feel the life force of this alive food coming right off the screen. : ) Happy eating! with love, Sophia

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  4. Beauty, indeed. So amazing ~ I felt nourished just viewing your photos! And I completely agree with Dawn about your artistry 🙂

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  5. Posted by Ella on July 23, 2014 at 2:30 pm

    And are you going to post the recipe for the mock tuna almond pate’ for those of us less creative??? My hubs is coming home for lunch everyday too.;)

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    • Haha, well, I don’t measure, but it was about a cup of almonds before soaking for as lon as we could, about five hours. Other ingredients included dulse flakes, 1 cucumber, about 4 inches of lovage, chopped fine, 1/4 red onion, a very small green pepper, a splash of dijon mustard, a few splashes of tamari, a splash of apple cider vinegar, and a very small tomato. I think that’s it. Food process almonds first, then add the other stuff, kind of taste testing for texture and flavor until it’s what you like. Lovage is strong, so aim for less than you would if it were celery. Enjoy!

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  6. Such a beautiful salad! Simply radiating love. ❤

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  7. Reblogged this on healthnutmumblog and commented:
    I like all the colors in that bowl!

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