Anyway, it was my mom's birthday on Sunday and she wanted a bon fire celebration. Everything was covered in snow, but we still managed to pull it off. By the evening the snow had stopped and some blue sky even poked out, yay! I prepared some snacks: a veggie platter with hummus, multigrain chips with fresh salsa (tomato, red/green pepper, red onion, lemon juice, sea salt), dehydrated pesto stuffed mushroom caps (I always keep a batch of fresh pesto on hand so it's really easy to throw something like this together), and cucumber/creamy spinach crunchies (sprouted tortilla that I cut into rounds and dehydrated until crisp, topped with cucumber, spinach cream dip, and a slice of grape tomato).
This recipe is inspired by the dip I made for Darwin's birthday, from Freshtopia. I just throw things into the blender until it tastes right. This version is "Tree of Life friendly" :)
enough water for blending into a thick cream
1 small clove garlic
lemon juice to taste
sea salt to taste
Blend until smooth, adjusting taste. Add a bunch of roughly chopped spinach and blend on the lowest setting until finely chopped (you could just blend, but it would turn green, so you wouldn't get that white dip with spinach flecks).
Of course there was a Birthday cake too. This is one that my mom requested last summer when I came up with the recipe: Chocolate Mint Squares - like a mint nanaimo bar - A dense, chocolate nut cake topped with fresh mint cream and dark chocolate. Whew, this one is rich! Some of the guests had never experienced a raw dessert before, but everyone enjoyed it! Carmella, remember this one? She helped me test the recipe when we had our uncooking extravaganza - it'll be in the dessert book.
I think that's it now, for Birthday's...well for a while. But they are always fun, and it's an excuse to make a cake :) I hope you'll make a raw cake for your next loved one's Birthday!