Summer has officially ended but I refuse to stop a) wearing my flip flops and b) cook summer dishes. Luckily, the weather is, so far, warm and thus I can continue living my fantasy. Today, I thought of paying a tribute to this delicious, end-of-the-summer-season fruit, the fig, and made a salad with baby spinach leaves, mozzarella cheese, fig sauce and walnuts. Unfortunately, the figs I bought from the Co-operative had nothing to do with the full-flavored, red-fleshed greek ones I have been eating every summer, under the fig tree in my parents house; nevertheless, the combination with the spinach and the mozzarella was very successful. The fig sauce was made with 2 figs cut in small pieces and cooked for a few minutes with 2 tbsp of balsamic vinegar and water.
A few days ago I met Sandhya and we had a very interesting conversation about raw food. Sandhya is about to launch her new website on raw food and when I met her she was preparing the menu for a dinner party. She came the other day and brought me some samples of the snacks she prepared and I was taken aback by their flavours. In the photo you can see the coconut chips and the carry-spiced pumpkin seed sprouts she made (both were amazing and this is the reason why you can see a small sample in the photo; I just couldn't stop eating them). You can see some of Sandhya's work in her old blog, fooddots.
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