A Green Smoothie for Interdependence Day
In honor of Interdependence Day, I prepared a green smoothie to represent the wonderful abundance our earth provides for us.
In honor of Interdependence Day, I prepared a green smoothie to represent the wonderful abundance our earth provides for us.
You may recall my Garden of Weedin’ from last summer. This year, I heavily mulched the garden, and I planted it on Memorial Day. When when I returned after a month (I live in NY and my garden is in VT) there were weeds, but it was certainly manageable.
One of the most abundant weeds that I found is commonly known as lemon clover. I remember a housemate who would pick it and eat it right from the garden, so rather than discard the mounds of lemon clover, I decided to make something with it. At first I thought I’d make a pesto, but as I worked in the hot sun, a frozen dessert seemed more appropriate. Here’s a video showing you what I did.
Lemon Clover Granita
lemon clover – remove roots – all other parts are edible
water – enough to blend
honey or other sweetener to taste
This is a favorite among raw newbies and raw foodies alike. I had the pleasure of serving samples of this recently and received rave reviews. It consists of thinly sliced zucchini filled with cashew cheese and topped with Marilyn’s Marinara Sauce and Basil Pesto.
Cashew “Ricotta” Cheese
(recipe adapted from Raw Food Real World. by Matthew Kenny & Sarma Melngailis)
Ingredients:
1 1/2 cups raw cashews, soaked 2 hours or more
1 medium shallot, peeled and chopped
zest of one lemon
2 Tbs. freshly squeezed lemon juice
2 Tbs. nutritional yeast
1/2 to 1 tsp. Himalayan or Celtic salt
1/4 to 1/2 cup water (depending on desired consistency)
2 Tbs. minced fresh parsley
Procedure:
Stored in a sealed glass container in the refrigerator, cashew ricotta will keep for 3-5 days. Tastes best served at room temperature.
Zucchini Rollatini
Ingredients:
1/2 zucchini per serving
batch of cashew ricotta
Procedure:
Top with Marilyn’s Marinara Sauce and Basil Pesto.