Three Raw Cookbook Authors Share their Best Holiday Recipes
2 to 3 tbsp water 2 tsp melted coconut oil
1. For the brownie, grind the pecans into crumbs in a food processor. Add the remaining ingredients and process into a moist, crumbly dough. Press the mixture into an 8-by-8-inch pan. Chill.
Chocolate Pecan Brownie with Maple Maca Ice Cream and Spiced Apple Compote
“Picture a dense chocolate nut brown- ie, smooth, cold ice cream and warm fruit compote that has just the right touch of spice, with a velvety chocolate sauce to round it all out. If that weren’t enough, I garnish it with a drizzle of pure maple syrup,” says raw foods des- sert chef Heather Pace. She explains that Maca (Lepidium meyenii) is a Peruvian root with a strong flavor and recommends using only a little, until one is acclimated to the taste. Serves 6 to 8.
For the brownie: 4 cups raw pecans
½ cup pitted, packed Medjool dates
¼ cup maple or palm sugar 2
/3cup cacao powder 2 tsp pure vanilla extract Pinch of Himalayan or sea salt
For the ice cream: 2 cups raw cashews 2 cups water
Seeds from ½ vanilla bean 1
/3 cup maple syrup
1 tbsp Maca root powder or to taste For the compote:
4 medium apples, peeled and cored ½ cup maple syrup ¼ cup raisins 2 tbsp goji berries
2 pitted Medjool dates, chopped 1 tsp lemon zest ½ tsp cinnamon ¼ tsp nutmeg
2 pinches ground cardamom
For the chocolate sauce: 1
/3 cup cacao powder ¼ cup pure maple syrup
For the filling:
1½ cups cashews 1
/3 cup agave syrup natural awakenings December 2010 49
2. For the ice cream, blend all ingredi- ents until smooth and creamy. Chill for a few hours. Process through an ice cream maker according to the manufacturer’s instructions; or fill ice cube trays and freeze.
3. For the compote, soak the raisins and goji berries in water for 2 to 4 hours. Drain. In a food processor, chop the apples into small pieces. Add remaining ingredients to the apples, including the drained fruit, and stir together. Process half the mixture until smooth. Fold into the other half. Dehydrate for a few hours at 115°F, until the apples take on a warm, “cooked” feel.
4. For the sauce, blend all ingredients together until smooth.
5. To assemble the dessert, cut the brownies into portions and place a brownie on each plate. Top with ice cream. Swirl compote around the brownie and drizzle with chocolate sauce.
Pineapple Icebox Dessert
The pineapple, a renowned symbol of hospitality for centuries, can make a refreshingly welcome holiday dessert. “Pineapple is full of the enzyme bro- melaine, which helps decrease inflam- mation and swelling—and that can translate to increased circulation and clear skin,” says Ani Phyo, of Ani’s Raw Food Desserts. “I always choose fresh when available, but frozen pineapple will also work for this recipe.” Makes 6 to 8 servings.
For the crust: 2 cups cashews
Seeds from 1 vanilla bean, or 1 tbsp alcohol-free vanilla extract 2 tbsp agave syrup
From wonder into wonder existence opens. ~Lao Tzu
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