Creativity in Action

How many times have you started making something only to find it is not to your liking - then what do you do? Well this just happened to me! Life presents these moments that you can either take as a defeat, or grasp as an opportunity to create something new - the choice is always yours!  

Today I wanted to make some new little dessert balls, but they tasted similar to all the other dessert balls out there. So at this point I could throw out this failed attempt or have some fun and let my imagination run free. Opting for fun seemed like the thing to do, so to what was already in the food processor I began adding ingredients, varying the texture, and taste testing until I came up with this new surprise - that by the way is nut-free. Since I wasn't sure how long the batter would take to dehydrate, I decided to use this lovely little heart mould and split the batter into two portions.

 

What could have been a 2-layer heart-shaped cake OR a carob zucchini loaf turned out to be a 2-layer Carob Zucchini Cake with a Strawberry Cream filling and Carob frosting (either way I would have been happy)!

Raw Mixed Noodle Teriyaki

This simple light sauce, which also makes a great dressing or dip for veggies, was inspired by Ani Phyo. 

I like playing around with traditional Asian recipes - and this is the result!

My way is to combine noodles of different colours and textures with a sweet Teriyaki sauce and serve alongside Garlicky Green Beans (see post April 24, 2011) and diced juicy canteloupe for a complete meal! 

Raw Mixed Noodle Teriyaki  Serves 4

Sauce
2 Tbsp extra-virgin olive oil
1 Tbsp raw Tahini (or 1 Tbsp Almond butter)
2 Tbsp gluten-free Tamari
3 Tbsp agave
1 Tbsp apple cider vinegar
1 Tbsp grated fresh ginger
1 tsp minced garlic

Noodles
1 cup finely shredded Red Cabbage
3 cups of noodles (use any combination of root veggies like zucchini, carrots, daikon, etc)

• Whisk together the sauce ingredients in a bowl (or mix the sauce in a blender)
• If you want a thicker sauce, simply increase the tahini (or Almond butter) 
• Shred cabbage and put in the bowl containing the sauce
• Make noodles with a Spirooli, Spiralizer, or veggie peeler
• Add noodles to the bowl with the cabbage and sauce
• Mix all together until thoroughly coated
• For added nutrition, sprinkle some sesame seeds or sprouted lentils over top
• Noodles and sauce mixture will keep 1-2 days in the fridge