Lucky Friday

Posted on August 4th, 2015

We were definitely in luck last Friday, the night of the full, ‘blue’, moon.  It was the night of our Pot Luck supper, and a lovely assembly of people arrived bearing dishes of delightful salad, fresh picked loganberries, and a fabulous collection of desserts for supper… to add to Robin’s selection of dips and crackers, and scrummy courgette lasagne… The company was yummy too! Great to see Kamla Deva radiant in raspberry – her ‘stand out’ colour which demonstrated how ‘having your colours’ done professionally can be transformative – and Kamla is now available in Bath for consultations if you are interested….. Lovely to see everyone in fact, and many thanks go to Vera Waters for your great help with the washing up, and for giving walks to Alfie… Good to have some newcomers too.

Pot Lucks are such a great way to connect with like-minded others, especially those who have chosen the wild and wonderful path of raw food and who may feel very much on their own with it in everyday life….. If you are in that position, consider setting one up in your area? We are happy to help in any way we can – to promote it, to give advice (MeetUp is a good place to start…) or to come along and offer a workshop…..give Jenny a call on 01278 671863

Here are two of the recipes from Sarah Mansell, and Madeleine Walker, who brought along wonderful desserts …thanks guys!

Sarah’s Raspberry Fruit Freeze Pie

Base:

• 1 cup of pitted dates
• Half a cup of almonds
• Half a cup of oatflakes
• A little raw honey and water if needed.

Grind dates and almonds then add the rest and blend again until it binds but is not sticky. (Mine was a bit sticky so next time I would line the dish with a bit of coconut oil).

Filling:

• 2 bananas
• 2 cups of raspberries
• honey or stevia to sweeten if it needs it.

I used other fruits as well which were blackcurrants and cherries and a few strawberries. So it was really a fruit pie. You could use frozen berries but probably best to get fresh.

Method: Freeze peeled bananas and raspberries until firm. Blend together and put onto base! Garnish with berries or bananas. I froze my pie for an hour as it was a bit runny. But you don’t need to. This pie as you can imagine has endless variations so happy experimenting.

• one mug of  blended dates
• one mug of ground almonds
• 1 Tbsp maple syrup

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