Banana-coconut-flax shells stuffed with cashew cheese, avocado, carrots, red onion, and cilantro
This wasn’t quite as good as Ecopolitan’s version, but pretty darn near close… this is what I ate there Sunday afternoon, and it seemed too easy NOT to make it at home. All I had was my experience eating it and the menu description for Rawmelettes: two banana-coconut-flaxseed “omelette” shells with macadamia-cashew “cheese”, avocado, carrot and cilantro. So last night I guessed some proportions, put it in the dehydrator for a few hours and voila! It worked! I’m really pretty proud of it, and since I ended up with five shells, I can make it again. Or make fruit tacos. Or just eat them plain. They’re really tasty!
Rawmelette Shells (makes 5-6)
2 ripe bananas, peeled and chopped
1 c golden flaxseed, freshly ground
1/2 c shredded coconut
Place the bananas in a food processor and process until no chunks remain (it should have a sauce-like consistency). Add the ground flaxseed and coconut and process to a uniform paste.
Using wet hands, form 5-6 balls of the mixture and place on dehydrator sheets. Flatten with palm and fingers, pushing edges out until you have a fairly thin circle (about 1/8” thick). Dehydrate at 95F for 3-6 hours, or until flexible but no longer wet.
(For the above Rawmelette, fill each shell with 2 tbsp nut cheese, 1/4 avocado, 1/2 carrot, 1 tbsp red onion, and 2 tbsp cilantro. Fold shell gently around fillings and serve.)
[Don’t have a dehydrator? I bet this would work in the plain old sunshine, if you have enough of it. (So long as it’s not too humid where you are.)]
I’ve been a bundle of energy today! I bought a new dresser and moved it inside by myself, then got to work cleaning and rearranging furniture and organizing little messes that had piled up before my girlfriend’s current absence. I could have kept going, but I stopped myself and made a big salad for lunch which I ate outside in the gorgeous sunshine listening to the radio:
Veggie Salad with Mango Dressing, Kiwi, and Hemp Seeds
This was a bit of a what’s-in-the-fridge concoction. It had napa cabbage, snow peas, radishes, orange bell peppers, cilantro, kiwi, hemp seeds, and a dressing made from mango, lime juice, salt, and chili pepper flakes. I realized halfway through that the reason it tasted a little too “sharp” was that there wasn’t any garlic, onions, or ginger in it! I added some leftover house dressing and that helped a bit, though next time I’m going to remember to add at least one of those to any future impromptu dressings!
Dinner was a purple kale salad and “peanut butter chocolate” mousse pie from Ecopolitan, because I was watching a movie with a friend and had been so busy doing stuff around the house I hadn’t thought about what I was going to have for dinner. Delicious! And so filling I’ve got leftovers for lunch at work tomorrow.
I didn’t have one today because of the fancier breakfast I made, but tomorrow morning I’ll have a pretty fantastic quart of green smoothie. This one has a whole head of romaine in it! And some basil and pineapple mint (yes,pineapple mint!) and kiwi and pineapple and ginger. I read somewhere once that you should aim for two heads of romaine per day as your greens intake… I assume you can switch that up with other greens, but it seems hard to get that kind of volume without making green smoothies or eating salads at every meal. I’ve certainly surpassed my greens quota today, and I’m excited to get a good start to my work morning tomorrow.
Fruit salad topped with cinnamon and cardamom
I’m also excited to make another fruit salad tomorrow. This is what I had last night for dessert: a peach, kiwi, blood orange, strawberries, apple, and blackberries, dusted with cinnamon and cardamom. The peaches were so sweet and delicious that I didn’t miss any date syrup, although I am really into the spices with fruit now. I will have a more berry-heavy salad tomorrow as I’ve got so much in the fridge waiting to be used. Yum!