These are strawberry smoothie glasses garnished with fresh mint from our garden, chocolate shavings, and slices of organic vanilla ice cream sandiwches. Sinfully good - yet good for you!
We made these sushi - two flavors: salmon, avocado, cucumber, and sesame; and veggies with natto (that fermented Japanese sticky soybean goop that taste buds are either engaged to or mortally terrified of)
Who knew a blueberry smoothie could look so elegant? It's really just frozen blueberries and vanilla soymilk, dumped into the Magic Bullet and garnished with more frozen berries and all natural whipped cream. The one on the right is a strawberry, soymilk, kiwi, lemon, celery and probably-another-veggie-I-forgot smoothie.
This was really easy to make - and yummy too. We put red, orange, and yellow bell peppers, cucumbers, and green onions on top of whole wheat linguini noodles. The sauce is a blend of peanut butter, seasme paste, soy sauce, Korean spicy BBQ sauce, salt, pepper, and possibly some shrimp sauce...mmmmmm.
Soba noodle bowl with crab claw, shitake mushrooms, green onions, and tomatoes. The other one is spicy yakisoba with green and red peppers.
The best fried rice ever. Beef, green beans, and onions - although you could easily make it vegetarian by swapping beef with eggs.
The cake is frosted with a silky avocado-soymilk whipped "cream." I think the pink stuff is blueberry cream and blueberry jam. The bowl next to it is made-from-scratch wontons.
Homemade crepe stuffed with red bean puree and avocado cream, garnished with whipped cream and blueberries, dusted with powdered sugar. Watermelon parfait, atop organic yogurt and soft sponge cake garnished with mocha ice cream and freshmint.
