Dessert Class Blur, Foodie Stress, & Curried Coconut Thai Veggies

Is it really Wednesday? I mean, that's it? Feels like Friday to me for some reason. However, that's the way it usually is when I have classes coming up during the week. My real life + my food life seem to blur together into a hazy amalgamation of shopping, recipe testing, and overall preparation. Regardless of how many times I teach these classes I always stress over them: Will everything turn out ok? Will people like my food? Do I have enough for sampling?

I've learned that stressing over these things is a total waste of energy. The classes always go really well and people are always happy. I guess, because these are my creations, I feel like the bar is raised a little higher. I am trying to teach people how to make raw food more fun and accessible; I mean desserts are like the raw food gateway drug, so to speak. You can take a total skeptic, give him some raw chocolate or cheesecake or a truffle and he/she automatically wants to know more. The potentiality is enormous! It's a big job that I really do take to heart!

Can you see why I stress despite the fact that I know I shouldn't?

Anyway, I just wanted to thank you all. Your comments a la my dessert experimentation were delightfully touching. You guys are too nice!

With that being said, I thought I would leave you with a quick recipe that I used to eat a lot of back in NYC. If you love curry and thai food then you're going to swoon over this yummy veg bowl. The best thing about it is you can swap out different veggies depending on what you have in the house or what you are in the mood for. I made this for one of my clients this week as it is one of her fav.'s. I used broccoli and carrots because they looked especially good at the FM this week.  I put it over cashew cauliflower rice and drench it in a creamy, curried, coconut sauce. It smells and tastes out of this world.

Curried Coconut Thai Veg Bowl Over Cashew-Cauliflower Rice

Sauce:
-meat from 1 young Thai coconut OR
 1 can of organic coconut milk
-1 clove garlic
-1 T curry powder
-1 T onion powder
-1/4 t turmeric
-sea salt to taste
 (water to blend if you use
meat from young Thai coconut)

Throw all your ingredients into the blender and puree it all together!

Veg Mix:
-1 head of broccoli, chopped
-3 carrots shredded

Toss with a pinch of sea salt and extra virgin olive oil to soften. You can either eat as is with the sauce OR pour the sauce over the veggies, mix, and pop in the dehydrator for about an hour at 110 degrees.

Cauliflower Cashew Rice:
-1/2 head cauliflower
-1 cup soaked cashews
-Sea Salt to taste

Put cashews into the food processor and pluse just to break up into pieces. Add in cauliflower and pulse until it begins to look like "rice". Be careful not to over process into a cauliflower mash - you want a 'grain-like' consistancy.

Fluff with a fork, just like you would cooked rice to make sure cauliflower and cashews are incorporated.

*You can also add parsnips to dull down the cauliflower taste or add pine nuts too!

A great addition to this would be some soft raisins!

Yum, yum, yum!