Raw Thai Garden Spring Rolls and Confetti "Rice"

Raw Thai Garden Spring Roll & Confetti coconut, pineapple "Rice"

Hostess for ladies who lunch - welcome girls!

Dessert is served with Lunch! Bon Appetite

Garden Spring Roll with Confetti "Rice" crowned in coconut

on a bead of cabbage, mint, basil slaw - I love this photo!

Throwing together a little something sweet for the ladies

Raw Spring Rolls & Almond Butter dipping Sauce - To-Go

Summer picnic lunches for a concert or to take to the beach.

Raw Thai Garden Spring Rolls & Confetti "Rice"


Garden Spring Rolls - edible flowers chopped, grated carrot/ginger/chive, shitake mushrooms sliced, cucumber matchsticks, sprouts, cabbage slaw/mint/thai basil/cilantro layered over a rice paper wrapper and rolled like a burrito. Store covered during the rolling process so the rolls don't dry out.

Almond Dipping Sauce - Raw almond butter, rice wine vinegar, lime - zest & juice, ginger - grated, agave, soy, flax oil mixed in the blender or food processor using water to smooth.

Confetti "Rice" - Cauliflower, red/yellow bell pepper, onion, parsley, tomato, ginger-grated, pineapple, coconut-lime juice, each ingredient chopped separately in the food processor using the "S" blade then mix together in a large bowl. Serve from a mold on a bed of shaved savoy cabbage and red bok choy, accent with tomato pieces, raw nuts, edible flowers, fresh herbs .

Fruits and Raw Nuts - on the go

On deck for sunrise

On a Serious Note about Fruit...

Candy Sweet Strawberries - Apricots - Dates - Raw Cashews and Almonds - Chocolate
Here is another version of the same

Like my Greek friends I serve Fruit and nuts with almost every meal. Seasonal, local, pesticide free and ready to eat with raw almonds or cashews and dark chocolate snuck in for extra flavor. Serve raw fruit in small portions watching your food combining. Pack fresh fruit for any outing to the beach, for a sail or a hike. Pack everything separately so you can pull it out and create a produce bar stretched out on a blanket or stacked on rocks along the trail or pack a gourmet picnic on your bikes. As the designated traveling Chef remember the Eco-friendly details like toothpicks instead of plastic forks, cloth napkins in place of paper and washable serving spoons. Plan a "camp kitchen" from service to clean-up and make meals on the go, a snap!