Raw Bar Day 5
Lunch
Avocado Spinach Salad
Creamy Greens Soup
Nori Rolls with Wasabi Ginger Pate
Key Lime Ice Cream with Raspberry Syrup
The last day of the raw bar is lunch only, as most people
have departed for locations both near and far flung. Having the late afternoon
and evening off gives me some time to catch up on much needed rest, as well as
say my goodbyes and enjoy the company and good vibes of all my veghead friends.
Though not the same recipe used at Summerfest, this recipe
for lime ice cream is one of my favorites, and the raspberry sauce just seals
the whole deal.
Lime Ice Cream
Ingredients:
2 ½ cups young coconut meat
1 2/3 cups coconut water
1/3 cup lime juice
1/3 cup agave nectar
½ teaspoon sea salt
Blend all ingredients in high speed blender for about one
minute, or until thoroughly blended. If you don’t have an ice cream maker,
transfer into a container and freeze. If you have an ice cream maker, transfer
mixture to machine and follow the manufacturer’s instructions.
Raspberry Syrup
½ cup fresh or frozen raspberries
½ cup agave
¼ cup lime juice
2 teaspoons vanilla powder or extract
Pinch of sea salt
Blend all ingredients and use to top ice cream.
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