So today was a special day! We ate out! Ryan and I were out shopping this morning and around 1:30 p.m. we realized we were running on merely green juice and cantaloupe… Luckily we were close to a great vegan restaurant and bakery (;
For l-inner (lunch-dinner) I had Reggie’s Raw Heaven. This seriously was heaven (and I know you would agree Heather!!!). Reggie’s Raw Heaven is a big plate of arugula that was lightly tossed in an olive oil vinaigrette then sliced mango, grapefruit and avocado is spread around and the entire dish is topped with a beet infused jicama and cashew gamasio! BREATHE. I gobbled it up!! Then I couldn’t stop smiling.
We then walked two doors down to Wildflour Vegan Bakery and went nutz. Ryan and I split the raw raspberry coconut cheesecake. He couldn’t stop talking about it! We also took some things to go: 2 raw-reos, a raw coconut macaroon, a raw chocolate ganache, a raw fruit leather, and raw banana bread walnuts. Wow… typing out everything we bought makes me giggle. Can you tell we had a sweet tooth?
Ok so enough of that, time for a recipe! (For Natalie from NittyGrits)
Raw Apple Crisp
2 sweet apples, cored and diced
1/2 orange, juiced
1/2 tsp. cinnamon + 1/4 tsp. cinnamon, divided
1/8 tsp. ginger
1/8 tsp. nutmeg
Pinch sea salt
2 Tbsp. raw pecans
2 Tbsp. raw hazelnuts
In a medium bowl combine the diced apples, orange juice, 1/2 tsp. cinnamon, ginger and nutmeg in a bowl; toss to coat. Let sit in the refrigerator for at least an hour.
In a food processor combine 1/4 tsp. cinnamon, sea salt, pecans and hazelnuts. Pulse until the nuts are resembling cous cous.
Add 1/2 the nut mixture to the cinnamon apples and stir to coat. Pour into a serving dish, or 2-4 ramekins, and top evenly with the remaining nut mixture.
I love this… so healthy and fast (if you have other things to do while it sits in the fridge to soften haha!!).