We finally got an ice cream maker! I've been making some raw ice creams, but this one has to be my favorite. It is sweet, and refreshing. Great for summer! The texture for this ice cream is probably not as creamy as some, but it is really good. This recipe is also quick and easy to make. Hope you enjoy!
This is so cooling and vibrant on a hot summer day. There are other versions of Ajo Blanco on this site, but this is my version. I think as close to the traditional version as you can get but without the white bread the Spanish normally add! I spend alot of time in Spain where this dish is a classic and takes advantage of the wonderful wonderful almonds they have there. Traditionally, the Spanish use blanched almonds, but I prefer them in their natural state of course. This dish tastes better the longer you leave it and after two days, taste fabulous.
This is a fantastic fresh summer breakfast.
I have prepared it with peeled and shredded apples as well but I think the best combo is the peach-grapefruit-banana.
For a kick pour a tablespoon of Udo's oil on top of each portion - in this case I would suggest to skip the coconut / palm oil otherwise it will be too heavy.
This is a slightly altered version of the traditional Hungarian cucumber salad. My grandmother used to make it every Sunday for the whole family and I learnt it from her. Originally it is prepared with vinegar instead of lemon juice and vithout radishes, and served with a dollop of fresh sour cream on top.
I am sure it would taste great with raw sour cream; the fabulous queenfluff has a very tempting recipe here: http://goneraw.com/node/849