Tonight I made raw vanilla ice cream from the recipe in Darma's book. I've had the ice cream at Pure and it is AWESOME. Right now my first batch is chilling in the fridge. Tomorrow I'll put it in my ice cream maker. The hardest part was getting the meat out of the young coconuts. The recipe itself is quite simple - soaked cashews, vanilla extract, vanilla bean seeds, sea salt, purified water and coconut butter. I tasted the unfrozen mixture - it was goooood!
I also made a stuffed shitake mushroom. There is a great little restaurant in Islip - Generation Organics. It's not a raw retaurant, but has a few raw items on the menu. One of my favorite items on the menu is their stuffed shitake mushroom. I marinated the cap of a shitake mushroom in balsamic vinegar. Next I put in the food processor sunflower seeds, cashews, red pepper, tomato, parsley and part of another marinted shitake mushroom. I'm sure I'm missing a few ingredients that Generation Organics uses, but the stuffing tasted pretty good. It will be my lunch tomorrow.
A really great dessert I had recently was made by Arianna who just opened a cafe at Blue Firmament in Rockville Center. Right now the cafe is only open on Saturdays from 11 am to 5 pm. Arianna makes a caramel chocolate pie that is AMAZING. Her speciality is desserts. Arianna is a certified raw chef. She's a wonderful person. I recomment checking out her cafe. She's got lots of good stuff. For her opening, she also made chocolate covered frozen raspberries! WOW Oh, and I cannot forget to mention her banana cream creation. AND her ice cream cake. She makes incredible raw pizza too! Can't say enough good things about her raw creations!
I'm still looking into kombucha. I found a cool websit that has 7-day course on making kombucha that is free. The website is www.getkombucha.com.
Ibrutinib (Imbruvica): The "Magic Bullet"
9 years ago
