Yep, it’s time again to talk about my most recent contest, so let’s get right to it.
As a reminder, the challenge was to make something raw – an uncooking challenge, if you will. I decided to make raw, taller-half-killing soup. The poor thing is allergic to avocados, so it was all for me. Darn. 😉
I looked at a few recipes from around the blog world and combined them to make Raw Avocado Salsa Soup.
- Flesh from 1/2 an avocado
- 4 cherry tomatoes
- Juice from 1/4 to 1/2 a lemon
- 1 clove of garlic, peeled and crushed
- About 1/2 a cup of homemade almond milk (start with 1/4 cup and add more to obtain desired consistency)
- 2 tablespoons cilantro
Blend until smooth and creamy. I have to be honest: I didn’t love this soup. I think I made it too creamy. The flavor was good, but it just wasn’t my taste preferences. I would be willing to try raw soup again, but I need a different – maybe chunkier? – texture and flavor. It would have been a good salad dressing or dip.
And now, what did my readers come up with?
First is Little Momo, who submitted not one, but two entries. The first are Sunshine Bars, based on this recipe at Gone Raw.
Don’t they look gorgeous? She also shared Nanaimo Bars using an original recipe:
1 cups coconut, shredded
2 cups mixed nuts(I used pecans and cashews)
1/2 cup dates
1/4 cup raisins
3 tbsps. cacao powder
1 8oz. jar of Artisana Goji Bliss
1 cup coconut oil(warmed)
2 tbsps cacao powder
agave to taste(you want a bittersweet top since the rest is so sweet)
You will need:
large mixing bowl
one small baking pan(8×11)
saran wrap or wax paper
First, put your coconut oil in a bowl of warm water to thaw and set aside. Do this with the Goji Bliss aswell. Then, combine dates and raisins in your food processor and pulse until finely chopped, put aside in large mixing bowl. Process your nuts until fine and mix in with dates, raisins, now add the shredded coconut and cacao powder. Add a very small amount of coconut water and mix together until it is a sticky consistency(if you use soaked dates/rasisins, you will not need the coconut water). Line your pan with saran or wax paper, press in mixture evenly, set aside. Now pour the Goji Bliss over this mixture and press in to even out. Now, mix together the coconut oil, cacao powder, agave, a wee bit of coconut water (this will make the top layer more of a fudgy texture) for your topping and pour into pan. Set in fridge or freezer. Ready in 30 mins. Enjoy!!!
And the winner is . . . Little Momo! I liked the double effort, and her presentation on both is just gorgeous, but the Nanaimo Bars won me over all by themselves. I can’t get behind the consumption of raisins, but I can let that slide. 😉 I will contact you about your prize, darlin’.