Our Mexican Class last week-end was the final Raw Food Class for the year; we had quite a feast with Enchiladas with Colorado Chili Sauce, topped with Avocado Creme Fraiche ; Mexican Seasoned Cabbage which surprisingly, was a real hit; a beautiful fresh green salad with honey mustard dressing, spiced walnut and cherry brownies with banana ice-cream and all washed down with Pina Coladas!
What Fun!
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| A selection of foods from our Mexican lunch is represented on the counter, thanks to Teresa for her photograph |
Recipe for Mexican Seasoned Cabbage:
Shred 1/4 head of cabbage
Add & gently toss
1/4 cup peas
2 tabs sundried tomato powder
1 thinly sliced shallot
1 tab preferred oil
1/2 tea salt
1/4 tea chili powder or flakes
1/4 tea ground cumin, onion powder and minced garlic
1/2 diced tomato
One could add corn, spiced sunflower seeds or even curry instead of the tomato powder for a change in flavour. This dish can then be warmed for an hour in the dehydrator, or eaten cold.
Some "angels" from our Raw Food Class also assisted me in preparing and serving Dinner a couple of nights after the Class for the Landcare Group, an environmental local community group who organize specialist events. Thank you to everyone who helped with the food and especially to Eloisa who made a beautiful mushroom pie and salad.
We had a great attendance of interested people and many were appreciative of the delicious 3 course meal we served; it was a very informative evening looking at a collection of live specimens and learning about many of the creatures that live on our property including various varieties of frogs & geckos, bats, possums, sugar gliders, snakes, lizards and owls just to name a few; seeing some of them with a spot light afterwards added to the interest. I even took the opportunity to stroke my first snake which had to be an emotional breakthrough for me!!
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