These dancing ravioli and the salad were made with a simple spiralizer, set to make two very different kinds of noodles. The rawviolis are made with jicama. The base of the salad is a marinated chayote (they are growing on my terrace so I'm inventing all kinds of ways to use them). The sauce is a tomato basil vegetable mix which balances well with both the ravioli and the salad.
If you make ahead little pie shells and keep them in the freezer you can make a raw banana cream pie in minutes. This is a pecan cacao pie shell drizzled with chocolate and filled with banana coconut cream.
All raw, all delicious and easy to make.