It’s too hot to be bothered with much food preparation today. I wanted to just have something really fresh and this was perfect.
Originally I was going to use the salad to make a sort of Waldorf wrap. Even that seemed like too much bother.
Half yellow pepper
Large crisp apple
Celery heart with leaves
Handful of raisins
Handful of flaked almonds
Cut up the vegetables into bite-sized pieces, scatter with raisins and flaked almonds, serve with a squeeze of lemon juice.
If you want to try the wraps place a few spoonfuls of the salad into the center of a large crisp lettuce leaf, drizzle with vegan sour cream (Recipe below), roll and munch.
Vegan sour cream
100g coconut milk yogurt – I love this one
Juice of half a lemon
Herb salt – my favourite and black pepper to taste
Mix, taste, adjust seasoning as required and serve
Raw Vegan Raspberry Cheesecake
Luckily I had made these the day before, so I just had to pop a couple out of the freezer, top with more coconut yogurt and serve
I found the recipe here.
I used a bun tray to make 12 individual cheesecakes rather than one big one (that way I get to taste it first and no-one will know!).
Let me know what you think!