so to inspire myself, i decided to make matt amsden's onion bread (which i loved so much at fort bragg!) and matthew kenney's key lime tart. its funny that all the raw food chef recipes i have affiliation for are named matthew!
so here's the onion bread before we put into the dehydrator for the 36hr run....
and my first attempt (since coming home!) to make a raw dessert. i decided to make key lime tarts coz i love the traditional key lime pie from pscafe and really would love to have a raw version. MK's key lime tart is so easy to follow.
so i made the crust yesterday and did the finishing touch today, and had it for dinner! yes, you read correctly, the dessert was my dinner! i only ate a quarter piece and i was full! paul thought it wasnt tangy enough, my fault totally coz i reduced the recipe's recommended lime zest and also lime juice. i was worried it was going to be too sour. and i also reduced the coconut oil, my paranoia about having too much oil/fat in the food i prepare.
haha i know i am boring, i didnt bother to decorate my pie!
the crust is made from cashew nuts and it can be so fattening to eat too much nuts so i didnt want to make it too rich by cutting down on the fat. i discovered i have a savoury palate whereas paul has a sweet tooth, so it was a compromise to not make it too sweet. anyway i enjoyed it tonight but even a quarter piece was too rich and heavy for me.
anyway i am happy with myself tonight. i think i did ok...
my next attempt is going to be a raw thai menu, which includes thai cashew sauce, spring wrappers, zucchini pad thai, pineapple curry vegetables, sweet noodles in coconut milk dessert thai curry noodle, recipe from my friend, raw food chef paul, a fellow singaporean whom i think is so talented the way he made his own recipes adapting to the local palate!
will keep you posted :-)
have a fabulous rawsome day!
