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Last Friday we celebrated a dear friend’s birthday and realized that we’d need to do this fully raw. (Oh the things we didn’t realize until we got into the challenge…) Luckily, she’s used to our dietary antics and was up for something different.
Here’s what was on the menu:
Course 1: A selection of raw cheeses (from our favorite cheese guy at the Culver City Farmer’s Market, Laurent Bonjour), olives, and the Sea Crackers from our cookbook, made in the dehydrator rather than the oven to keep them raw.
Course 2: Raw cucumber mint soup. Easy and sooo yummy.
Course 3: Grass-fed Bison Carpaccio on top of a bed of greens with grated radish, lacto-fermented sauerkraut, and homemade mayonnaise.
Course 4: Delicious raw cheesecake (grain-free, dairy-free, flavor-full) using a recipe by The Dabblist. I made this recipe almost exactly as she suggests, with the one exception of using frozen organic cherries without any added honey for the topping instead of figs, which are out of season here. And I do have such a penchant for cherries on my cheesecake. It was outstanding!
The cheesecake definitely would have been sufficient for dessert, but since we have a penchant for ice cream and were celebrating a birthday, Chef James brought out the ice cream maker and made the most delicious raw vanilla bean ice cream. We’ll be posting that recipe tomorrow!
All in all, a delicious, satisfying, and completely raw meal!
