Tart

Tonights dinner tart made in my new 'loose base tart tin'
--
1 parsnip
two handfuls of pepitas
a spring onion
spoon of coconut oil
pink salt
blended in mortar and pestle
press crust into tin and refrigerate
-
6-8 sun dried tomatoes soaked for an hour
a handful of really raw cashews with skins
dash of olive oil
smashed together into a pesto in the mortar
add 1/2 avocado and mix until creamy
fill the crust with this filling
--
top with freshly shelled peas and asparagus spears marinated in olive oil and s pinch of salt for half an hour
and some of Paul's homegrown and homegrown pickled zucchini's

The raw sushi dream?

I wondered if it was possible to pull together something of a raw sushi with the little bits of things I had around, and not only did it happen it was brilliant.
--
the "rice"
2 small parsnips cut finely in a food processor,
a small handful of soaked almonds
a dash of ume su and agave nectar.
Assemblage
sheet of organic nori
half of the parsnip rice mixture (few tablespoons)
a good spoon of purple cabbage sauerkraut
thinly shaved carrots
few slices of avocado
some mung bean sprouts
and two small pieces of garden lettuce
roll up into a roll and cut with a sharp wet knife into small rolls.
This was so delicious and didn't need any kind of sauce because so super flavoursome especially with the sauerkraut. It came to mind that it would be great to run a hands on raw sushi class and eating session, we could make some kraut too. Let me know if you are interested.