It was another tasty evening at Sun In Bloom! In case you missed it, I wrote on Tuesday night that I’ve been helping out at Brooklyn’s newest living foods cafe for several weeks now. It’s a different experience every time I go!
For dinner, I had the Bella Divine salad, which is greens, sauerkraut, dulse and avocado dressed in SIB’s signature sesame ginger dressing.
I haven’t tried everything on the menu yet, but this salad is my favorite dish so far! It’s full of zingy flavors.
Little did I know just how different my home attempt at that dressing would taste! When I made my own version, I totally underestimated the quantity of each flavor. SIB’s dressing is far more vibrant. But like I said before, my gingery tahini is fine with me as well. :)
My mission for the evening: raw carrot cake. A mission dear to my heart! There are few things that I love to eat more than carrot cake, so I was determined to make a raw version work for Sun In Bloom.
Here’s a little preview. I think it’ll be edible. ;)
And robed in velvety cashew frosting:
It’s in the fridge setting as I write this, so I won’t be able to try it before it goes on sale, nor will I be able to go take a picture of it once it’s ready for its close-up. You’ll have to do it for me! Stop by Sun In Bloom tomorrow (Friday) and let me know how it came out. ;)