Low Fat Raw Gourmet: Crêpes

Merry Christmas, all; hope you had a great time opening gifts and hanging out with your wonderful family!

My family is full of cooks and food connoisseurs, so we like to do different cuisines for holiday meals. This year, the theme is French food.

Not eager to be left out, I decided I would take part in this French cuisine theme myself! I plan upon having a creamy, nut free, salt free, raw red pepper bisque (it's delicious); I'll definitely post that recipe in the near future!

For dessert, I shall be enjoying crêpes...yum!

This has got to be the easiest crêpe recipe ever. Its also super duper yummy & 100% fruit! It does use a dehydrator, but its still a great once-in-a-while treat, methinks.

Ingredients:
—3 bananas
—¾ avocado
—8 - 12 halawy dates (or 4 - 6 soft medjools)
—¾c water
—½c berries, +a few more for the filling

There is three parts to the recipe: the crêpe, the creamy filling, and a berry coulis to drizzle on top.

For the crêpe:
Blend bananas together in blender. Spread into two circles on a dehydrator sheet (you may want to spread a teeny bit of coconut oil down first, so they dont stick). Dehydrate until pliable, but not sticky (I just dehydrated mine overnight).

For the cream filling:
Blend dates (pitted), avocado, and water (don't add it all right away) in blender until smooth and creamy.

For the coulis:
Blend berries of your choice into a sauce (I used strawberries).

Assembly: (wait until your ready to eat or almost ready! If you assemble agead of time, the banana crêpe may absorb water from filling and turn back to mush.)
Spread half the cream on one side of each crêpe. Sprinkle some whole berries on top (I used raspberries). Roll up the crêpes, and drizzle the coulis on top. Now you're done, enjoy!

Fresh, Creamy, Noodle-Like Goodness

There's another recipe I want to share. This stuff's delicious, and so simple - I make it all the time.

As always with fruitarian recipes, there are only a few delicious, wholesome ingredients! Here's what you'll need:

• 1 Cucumber
• 1 Tomato
• 1/2 Avocado
• A squeeze of Lemon Juice

Preparation is pretty simple as well:

For the cucumber:

I simply slice it with a julienner, to get nice, perfect sized little cucumber noodles. You could also use a veggie slicer or mandolin, and then the noodles yourself the long way, with a knife.

Note: For a different, more gourmet, thick, and filling (less fresh and light) version, try zucchini in place of cucumber. Prepare same way.

OR make the recipe with raw spaghetti squash. Again it's a different flavor and texture, but still delicious.

Tomato:

Just dice it.

Sundried tomatoes are also good, especially with the zucchini - it adds to the gourmet flavor, I think.

Avocado:

Cut it in half, remove skin, mash it up. Add lemon juice, optional pinch of salt (and other spices if you want) and any other spices you may want to add (I sometimes throw in some chili pepper - It adds to the zucchini, or spaghetti squash version quite nicely).

Assembly:

Just toss everything together in a bowl, mix it up, and enjoy!

Easy, quick, and soo yummy!