Viv Goes to Town, Part 1

Sometimes I wonder if Viv ever gets tired.  I made her earn her keep today!  (TH wants to buy me earmuffs,  to protect my ears.  I made him happy by wearing my earplugs.)

We had lovely smoothies this morning, chock full of chard, frozen bananas, mango, mandarins, spirulina, protein powder, and coconut oil.

Then Viv and I did our thang, getting yummies ready for the workweek and for dinner at a friend's this  evening.

I have good news to report.  The bread that I was so worried about yesterday tastes a lot better with toppings.  

Russell James's Nut Free Bread

Delightfully Raw's Tomato Sauce 

Russell James's Macadamia Mozzarella

Olive Tapenade from Raw Food Real World

Shrooms marinated in Bragg's, garlic, and EVOO

I also made two new-to-me kale chip recipes.  BBQ (yummmm) from Raw Candy and Wasabi  from Affairs of Living.  I was looking for something nut free and delicious and these two recipes delivered the goods.  I think I will use more wasabi powder for the second recipe next time.  (I know liquid smoke and wasabi are probably not totally raw, but neither am I!) 

Of course I took full advantage of the opportunity to make dessert for raw curious friends.  I went with the springform mode once again, layering a chocolate crust with caramel, avocado chocolate mousse, whipped cream, and chocolate caramel candies.  I think it's too soon to remove the springform, so I will return with a full bite by bite report tomorrow. 

I need to head out the door, so Vivian's escapades will be continued at another date.  Have a lovely evening!  

Question:  Have you ever accidentally started your lidless blender (full of liquid) with your husband sitting in exactly the wrong place?  

Raw Bread: Too Good to be True?

TH was out running errands this morning so Scott Simon and I spent some time in the kitch, making "bread".

(Secret:  I have a major crush on the NPR Weekend Edition host.  I've always avoided looking at an actual picture of him, just in case he's not my type.  In my imagination he is an older, distinguished gentleman, with wavy salt and pepper hair, crisp blue eyes, a coy/smirky smile; pure elegant ruggedness in a fisherman sweater, relaxed khakis and sensible shoes.)

The recipe, Nut Free Bread,  was from Russell James's website.  The ingredients dominated my FP, and I had to add items, process to make room, and then add more ingredients.

Now, I am willing to take full credit for doing something wrong, although this was a rare occasion where I followed the recipe (basically) to a T.   Russell advises putting the bread dough in the D overnight, so one is not tempted to eat it before it is done.  Don't have to worry about me getting the raw-bread-dough-munchies, Russell.  The dough tastes a bit like sundried tomato flavored chalk.  

I'm really hoping this tastes better to me when it's done, because it filled three trays. I have no more freezer room for recipe disasters that "maybe someday will taste better".  

On a side note, when Scott Simon invites me to the NPR Christmas party I am going to have a dress commissioned, inspired by this stalk of rainbow chard.

Question:  What do you do when a recipe isn't too your liking?  Do you try to fix it by adding different ingredients, or do you give up and feed it to your hubby disguised in layers of cheese?