Raw Bento

At long last — a bento post!

I didn’t feel like making raw bentos, or any bentos at all, because the weather was just so frigid. The thought of eating cold food outside the comfort of my toasty apartment was just not appealing. One of the ways that I keep raw in winter, especially after coming in from the cold, I swig a glass of hot water to warm up and then raw food becomes something I wouldn’t mind eating.

It’s like running a marathon, eating raw in winter, and I’ve to say I fell by the wayside more than I’d wanted to. More on that later because it’s bento time…

I ate a punnet of blueberries with a dollop of almond butter. Don’t ask me why but the two go together ridiculously well. It’s a raw classic, like dates and almond butter.

Here’s a close up of the olive tapenade I made paired with Lydia’s Luna Nori Crackers.

In a food processor:
3 tbs black olives
Handful of coriander
1 small tomato
¼ white onion
Pinch of salt

It turned out a little gooey because of the tomato, so lesson learned: just fold in chopped tomatoes into the mix. I’ve seen recipes using avocado which I will try in future but I didn’t this time because avocado doesn’t keep well beyond 24 hours in the fridge.

So, I sat in a park under the sun and ate this bento at a leisurely pace. It felt good to be back into the groove of raw.