I could not believe it when I checked the date today and realized it is almost June. It feels like just yesterday I was registering for spring classes and now the semester is over.
We all know that this time of year is full of events that keep us running... It's no wonder the past few months flew by so quickly. I have been in a constant scramble from one happening to the next, and I know there are many more where that came from.
Not only is spring filled with various obligations, but many of them request (or require) that a food item is brought to share.
This month's Recipe Redux challenge was to create a dish that could be served at a shower, graduation, or other spring-time event.
Upon reading the topic, ambrosia salad immediately came to mind. It is a classic favorite, deeming it appropriate for nearly any occasion.
This dish is just like your typical ambrosia, minus all the yucky stuff. No white sugar or cow bones (oops, I mean marshmallows) here. Instead I opted for a sunflower cream and a drizzle of agave.
This is a fairly simple recipe, so your busy spring schedule should allow for the time to whip it up.
It is vegan (of course) and raw as well, but don't let that stop you from serving it at your next get-together.
It is just as sweet and creamy as any other recipe- even skeptics will be pleased!
One recipe serves 6, but feel free to double or triple the recipe if necessary.
- 1 cup sunflower seeds, soaked
- 2 cups diced pineapple
- 1 small apple, chopped
- 2 oranges, chopped
- 1/4 cup unsweetened shredded coconut
- 1 tbs. agave
- Place sunflower seeds and 3 tbs. water in food processor
- Pulse until smooth (adding more water if necessary)
- Combine pineapple, oranges, and apples in separate bowl
- Pour sunflower cream over fruit
- Add coconut and agave and mix well