Fruit for Lunch, also now known as Fruit Party!!

With all the abundance of fresh yummy fruit in the summer, we decided one super hot day to just have as much cold fruit as we could eat for lunch! So we stopped at the store and bought any fruit that looked or smelled awesome! (Side note, that sounds expensive, but we realized it cost the same amount as if we’d gone to taco bell or any other fast food place) My youngest daughter dubbed the meal: Fruit Party!

When we got home we cut it up and devoured it, but not before I took this scrumptious photo!

Fruit Party

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Fabulous Real Watermelon Cake!


I saw this idea first in a photo facebook update from a raw vegan about a year ago, and my daughter loved the idea! We really love fruit in our household! After two semi-failed gluten free vegan “cakes”, we remembered this fruit cake, and realized we were going at the problem the wrong way. Instead of trying to find things that sort of taste like our old life, we should just fully embrace the new! So I went looking for watermelon cake instructions. The best I found were here at Paleo Cupboard, however we didn’t even attempt the whipped coconut frosting, our family doesn’t seem to ever like anything made with real coconut. I did some google image searching and discovered that people were making these cakes layered using toothpicks, and that was just too cool not to give it whirl! I wanted to try a fruit compote over it, and even found a good looking recipe, however Meg wanted it fruit and she wanted it all raw, and so it was! She chose all the fruit, and the candles, decorated it herself, and she LOVED the effect!

Meg’s Watermelon Layered Cake
2 Personal Watermelons
1 pint blueberries
1 pint strawberries
Small can pineapple rings
Cookie cutters
Toothpicks
Cut the ends off the watermelons, then cut the rinds off in a circular fashion. Leave one block of watermelon whole, cut the other block into two rings, cut the rings smaller to make layers. Attach all the layers with toothpicks. Decorate with fruit using more toothpicks!

More Noodles and Avocado Sauce

Last year around this time I discovered a spiralizer to make zucchini noodles, and a great recipe for the sauce. Recently a coworker was telling me about a device he got to make even thinner noodles called a julienne peeler! I was all ready to try just zucchini again, but when researching the julienne peeler I got the idea to also do yellow squash and carrots from the Oh She Glows blog. So here is my very quick recipe:

Raw Noodles and Avocado Sauce

Peel zucchini, yellow squash, and carrots into thin noodles

Toss into a bullet blender:
1 avocado
The leftover bits of the zucchini
1/4 cup water
Little bit of lemon juice
Tiny amount of salt (optional)
A small handful of cashews (optional)

Blend sauce, then mix with the noodles. Tasty!!

A Tasty Suggestion!

This is not so much a recipe, as a tasty suggestion! It comes from the book I was reading the other day, 80/10/10 by Douglas Graham. It’s from his summer recipes section, he calls it Blackberry-Smothered Peaches, and recommends the dish as a first course to low-fat raw vegan dinner…

Blackberry Smothered Peaches
Ingredients:
8 oz. peaches
8 oz. blackberries
Directions:
Slice peaches into a bowl.
Blend blackberries into a sauce and pour onto the slices.

I didn’t actually blend the blackberries, I just absentmindedly smashed them into submission while I chatted with my hubby who was making a soup for dinner. The ‘dish’ was excellent, sweet and tart!