The Raw Food Dessert Pantry by Judith Fertig


the purest state possible. It differs from a conventional pantry in that items have undergone very little or no processing; plus, many familiar foods find new uses. Nuts become flours or milks for sauces. Natural sweet- eners replace highly processed sugar. Chocolate assumes its most natural state. Fresh, ripe fruits provide flavor and smooth texture. Dried fruits amplify taste and sweetness. Psyllium powder thickens sauces and fillings in place of flour, eggs, cornstarch or tapioca. Here’s a taste of the possibilities…


A Nuts:


Raw almonds, pecans, pine nuts, cashews


Sweeteners: Medjool dates, date sugar, maple sugar, palm sugar, agave nectar, maple syrup


Chocolate: Cacao nibs, cacao powder, carob


Fats:


Coconut oil, nut butters, cocoa butter, cold- pressed oils


Flavorings: Whole vanilla bean, pure vanilla extract, spices, fresh citrus zest


Fresh fruits: Ripe bananas, avocado, pine- apple, strawberries, apples and pears


Dried fruits: Raisins, goji ber- ries, figs, desic- cated coconut


Thickeners: Psyllium powder December 2010 23


basic raw food dessert pantry includes plant- based foods that are in


foods author Ani Phyo, “Eating more or- ganic, fresh, whole foods helps us main- tain an ideal weight, lowers cholesterol, boosts the immune system and helps us look and feel our best.” But for her, as well, raw foods are more than a diet. She remarks, “It affects the way I live and interact with planet Earth and all other living beings.” Phyo is the author of Ani’s Raw Food Essentials, Ani’s Raw Food Desserts and Ani’s Raw Food Kitchen. Lussier agrees all the way around.


“I believe raw foods can heal you on a physical, emotional and spiritual level,” she comments, because like many others, “I’ve personally experienced it myself.”


Judith Fertig is a freelance writer in Over- land Park, KS; for more information visit AlfrescoFoodAndLifestyle.blogspot.com.


Raw Food


Desserts Kitchen Although no oven is used in making raw desserts, other


electronic equipment is necessary. Blender


Makes sauces, puddings, smoothies and fillings


Dehydrator Removes moisture from raw foods


at 112° to 118° F; “bakes” cookies Food Processor


Makes nut crusts and fruit purées Electric Juicer


Presses and juices fruits and vegetables


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