Wednesday, January 27, 2010

Ginger Grapefruit Cobbler (raw)

This was preeeeeeetty yummy, but you have to like ginger & grapefruit to agree, haha. I had originally intended for the "crumble" to be more, well, crumbly. But because I didn't give the cashews time to dry after soaking, it had more of a moist texture. I'm actually kinda stoked, though, because I really like how it turned out. If you've ever had a cashew cookie Larabar, you'll love this (cashew cookie & peanut butter cookie are my fave, FYI). Because I didn't want to spend too long in the kitchen all at once, I peeled the grapefruits the night before (I suck at peeling grapefruit and it takes me forever). I learned something kinda awesome today, though. I have a bit of the sniffles and have been fighting 'em off (love you, Sunkist oranges <3). I read online that a 1 cup serving of grapefruit has 120% of your daily Vitamin C needs! Soooo I'm digging right into the grapefruit now. (Pssssst, yellow peppers actually have more vitamin C than oranges!)
Ginger is also a powerful anti-inflammatory. Bloated or sore tummy? Get some ginger in you :) By the way, I used powdered ginger because I didn't have the real stuff on hand. I bet this would be even better with grated ginger ;) Enjoy!

3 grapefruits, peeled & sectioned
1/4 cup agave nectar
1tsp ginger powder
1 1/4 cup cashews
1/2 cup dates
1/2 tsp sea salt

1) In a large bowl, wisk agave nectar and ginger powder together. Add grapefruit sections, and toss with hands to coat evenly. (Your fingers will get kinda icky, but that's the FUN part! Life is short, be a kid.)
2) Place grapefruit sections in a dish in any kind of pattern you want. Set aside.
3) Toss cashews, dates, and sea salt in food processor, and process until smooth.
4) Spread cashew & date mixture over sectioned grapefruit. Serve immediately or refrigerate.

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