On Sunday afternoon, Matt and I visited the Whole Foods at Park Lane in Dallas. Although we have Whole Foods at home in KC, we do not have one nearly as big or fancy as this store. While we were there, we picked up some dinner for ourselves. Matt got edamame fried rice…
…and I got Singapore noodles with tofu.
We also shared a Hail Merry raw Meyer lemon tart for dessert! Love these things.
Speaking of raw, on Monday night, we hit up Bliss Raw Café & Elixir Bar, my favorite raw restaurant besides 105degrees, for dinner. (Read about my previous meals at Bliss here, here, and here.) We visited with Dee, the owner, while sipping a hemp horchata (left; mine) and gojiberry lemonade (right; Matt’s).
Matt ordered the entrée I’d gotten the very first time we ate at Bliss—the Rawko Tacos.
They were just as good as we’d remembered, with sunflower seed “refried beans;” raw sour cream, nacho cheese, and two salsas; and lots of greenery.
I finally got something I’ve almost ordered every time prior—Coconut Kale Enchiladas.
The pliable coconut “tortillas” enclosed massaged kale, underneath oodles of raw sour cream, nacho cheese, and gremolata. I didn’t even blink at the greens! It was delicious from the first bite to the last.
For dessert, we had a choice between raw cheesecake and a raw brownie. You’d think we would’ve had enough raw brownies lately, but we couldn’t turn this one down.
I’m so glad we tried it. It was very different from my brownies, in fact, with a grittier mouthfeel (from palm sugar, perhaps?) and a less delicate texture. It’s amazing and delightful to me how something as simple as a brownie can be interpreted so many different ways. The walnut crumble, fudge sauce, and strawberries made this a brownie to remember!
I’ve still got a couple more road trip posts to go!