Rhubarb, pear and hazelnut mousse

Rhubarb, pear and hazelnut mousse

2 stalks minced rhubarb
3 pears cored and minced
1/2 cup dates
1/2 cup golden raisins
1 banana
1 tablespoon hazelnut butter
1 teaspoon palm oil
Pinch of sea salt

Cook all ingredients together until roughly liquid (it will still be pulpy) and then an additional 20 minutes or so to further thicken. Allow to cool slightly and then blend ingredients until creamy and smooth. Chill for 4 hours (or longer if you can).

Cream of broccoli soup with soy milk foam; peanut butter and banana sandwich with raisin cardamom bread.

Lunch 11 April 2007.



Cream of broccoli soup with nutritional yeast, scallions and soy milk foam (sea salt, tabasco and evoo). Peanut butter and banana sandwich with raisin cardamom bread, with a little salad of sliced carrots and scallions (evoo, sea salt, wine vinegar). The wine is Perrin & Fils Nature Cote du Rhone.