First course
A creamy deliciously enlightening smoothie
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soaked and blended brazil nuts (4 hours)
500ml coco juice (organic coconut water)
500ml sunstone and citrine gemwater (made with conduction method, in sunshine for 3 hours)
3 bananas
lime juice
- served in a glass with a handful of whole (unblended) blueberries
Second course
A soft taco spring kebab lettuce roll
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A nutty omega dip -
organic australian pepitas, soaked for a few hours and then dried in the sunshine
spoon of coconut oil
two spoons of olive oil
fresh coriander roots
half a red capscium
a spoon of genmai miso
7 or so cracked walnuts (cracked and ground in the mortar by my little brother Noah)
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Avocado, red capsicum, chopped fuji apple, coriander leaves and lemon juice mixture
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Shredded purple cabbage
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slices of cucumber and dutch carrots
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freshly sprouted mung beans
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all the things were in bowls, the ingredients were wrapped together in leaves from a magnificent head of lettuce. The flavours worked together as a team achieving some kind of balanced zang.
Third course
An apple styled baklava
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Slices of apple marinated in lemon juice
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A mixture of soaked plump raisins,
blended with a spoon of Almond, Brazil and Cashew butter
a small handful of chopped brazil nuts (soaked 4 hours)
lime juice
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The apple was layered with the raisin mixture, and topped with a slice that had the open apple star of departed seed. A piece of loving earth sour cherry raw chocolate was rudimentarily crumbled on top of the baklava in the dark night kitchen of the beach where i prepared the desert. It was really good.
