Now with cherries in season, I have little excuse not to make a cherrybomb pie! Except that these days have been pretty hectic for me with school and a very ill cat. A perfect dish to use up those blood red cherries fast and easy is Ingrid’s Cold Cherry Soup with Fresh Mint on RawEpicurean.

I made this for lunch today but had to make some compromises as raw cashews was a bit out of the way, so I had to make almond cream instead of cashew cream. I imagine cashew cream would have a much silkier consistency compared to almond. Mint topping was another thing I had to compromise as I couldn’t wait any longer to try this. It was really rich, satisfying, nutty and fruity blend. Yum!

Have you eve noticed why Ikea’s logo is such a big hit? It’s probably because they used complementary colours for their logo. In art school, we learn about colour theory- how opposing colours off set and complement each other. Some great colour combos:

forest green & deep red

navy blue & bright yellow

purple & mustard yellow

Indigo & orange

Greens & Yellows

Putting guacamole into colour theory- creamy yellow corn chips do complement red salsa sauces, but how about blue corn chips? Blue corn chips are actually not blue- they fall between purple and indigo.

Is there a more exciting way to eat melon balls than this?

Here’s something I tried that I really have taken a liking to this summer: Watermelon balls with Raw Parmesan Cheeze topping (see the end of post Zestful Zuchinni Spaghetti- Nutritional Yeast + Ground Raw Walnuts. It’s a nice mix of sweet and salty- sweetness from the watermelon and salty from the yeast and walnut mixture. Quite tasty, I have to admit it’s better than eating it on its own.

I made this recipe from Fresh by Sergei and Valya Boutenko and it was great.

I used my garden herbs: sage, lavender, curry and purple basil instead of cilantro, added black pepper and cayenne pepper and had it wrapped between lettuce greens.

Hmm….very nice lunch. I wish I could eat two more but gluttony is a sin. Scroll down for the recipe.

1/2 cup Cashews

1/2 cup dried Tomatoes (soaked in water 10 minutes)

1/4 bunch Cilantro

1/2 teaspoons Olive Oil

1/5 teaspoon Salt

1/5 cracked Black Pepper

Yields: 1 patty

Hey laney, here’s something you can grab on the go! This is one of the simplest treats you can make, like MAGIC, requires no baking or dehydrating. If you are patient enough to wait for this confection to become solid (1 hour’s time in the freezer tops), you’ll have a nice, perfect bar. For those who can’t wait, cheat like me and eat some before reluctantly putting the rest into the freezer.

1/4 cup  Carob Chips or Chocolate Chips (Vegans- use non-dairy) or Cocoa Nibs (add a bit more if you`re using cocoa nibs)

1 cup Walnuts

The title is pretty much self explainatory:

salad-avocado, peach, tomato and greens

yellow sauce- 2 yellow and ripe mangoes and 1 yellow bell pepper blended with added salt and pepper

Amazing Stuff! I am falling in love with raw food all over again. I had this twice this week, varying bell pepper with celery. This salad is tasty and really hydrating. Instant love~!

It’s creative couple duo Chel’s and Graeme’s birthday and I made them a raw mango cheesecake from sweet and ripe fresh mango puree, cashew cheese with a nut-dates crust. Got the recipe from Juan, Judy and Alex’s post on the Raw Food Talk forum. Substitute agave nectar for honey to make it vegan.

Tastes like real cheesecake except it is richer with a hint of coconut, but it would have been better firmer if it spent 1 or 2 more hours in the freezer. I didn’t have the time. (The pre-drinking party was almost over when I got there)

Today ’s really sunny and warm it feels like Summer’s here! Whoo hoo! I love summer. It’s the time when I can finally hang my clothes out to dry using carbon-free solar power. It makes me feel like everyday is a bloody miracle.

Pie Crust

1 cup Macadamia Nuts

1/2 cup pitted Dates

1/4 Orange sliced with some orange peel

1 Tablespoon Agave Nectar

Pie Filling

2 Navel Oranges (Sweet and Ripe)

2 Tablespoons Raw Cocoa Powder

2 Tablespoons Raw Cocoa Nibs

2 teaspoons Agar Agar or Arrowroot Powder

If each nation were to pick one dish as its ambassador, I think Thailand would probably go with Pad Thai, Malaysia- Beef Rendang,  Montreal (ok its a state, but…)- Poutine,  France- flaky crusted pastries (drool!), America- all American Cheese Burger, Germany- Bratwurst, Korea- Bulgogi or Soon doobu Chigae (I can’t decide), China- Handmade Shanghai Noodles and Dumplings and then Japan- it’s either ramen or Sushi. ( This is a very limited list I know, and yes, I am being a foodist) but it is hard to break out of conventional pigeon-holing when my cultural experience in this world is anything but wide.

Considering how the first pie I made was an effing success, I intend to make pie my everyday dessert treat! Maybe that’s tad bit too much but…shouldn’t we all celebrate life a little? I decided to make Wednesday Pie Porn day, where CherryBombPie will feature various kinds of raw pies and if I ever run out of ways to make them, (God forbid) I’ll feature cake-pie hybrids and cakes will have to be my last resort.

Carob Chip Crust

1 cup Raw Almonds

1/4 cup Hemp Seeds

1/3 cup Sesame Seeds