Raw Fusion, Gluten/Grain-Free, Paleo-Friendly Since I started creating Raw Fusion recipes (2009) I’ve traditionally concocted Pumpkin-based delights every year. You can find most of them on this page. This year […]
Raw, Vegan, Gluten-Free Anti-Inflammatory – Nutrient-Rich – Delicious I decided recently to go back to a high raw diet since that is the lifestyle that works best for me. […]
Raw Fusion Sweet & Savory Uses for Pumpkin Wraps – Gluten/Grain Free Rounding out my Pumpkin-Palooza seasonal recipes, I decided to make a batch of dehydrated wraps, using the same […]
A guilt & gluten-free, vegan version of the campfire favorite. This is a raw fusion recipe because maple syrup and vegan marshmallow creme are not raw products. This is one […]
Z-Pak, one of the most popular and often-prescribed antibiotics in the US, can be deadly to individuals with heart disease. According to ABC news, A Vanderbilt University study found an increased risk of death from heart disease in the first five days of using a Z-Pak when compared to other common antibiotics or no antibiotics. The danger is greater for people with heart arrhythmias (irregular heart beat) and those who have low blood levels of potassium and magnesium.
And a raw vegan sugar free dessert, too!
For 2013 I have made a commitment to eliminate any refined sugar from my diet. As a high raw (75-85%) for years, sugar never entered much into the equation, but as I evolved to a more Raw Fusion lifestyle, little by little it started sneaking back in.
Starting with sharing a spoon or two of someone’s dessert and then relaxing some of my former sugar prohibitions, it eventually became apparent that it was time to declare sugar “non-negotiable” — a technique I teach to my students and clients to help them detach from unhealthy foods and habits.
Raw cashews are a raw foods chef handy fill-in for any number of creamy sauces and puddings. Soaked just an hour or two and blended either with lemon juice and salt or with coconut oil, vanilla and some agave or palm sugar, many people would not be able to discern the difference between “real” sour cream or vanilla pudding and the cashew creation.
A few extra touches make this parfait particularly pleasing to the eye and the palate: Layering the cashew pudding in two colors (one plain and the other pastel-color is achieved by blending with one-third of the anti-oxidant-rich berries) makes it a more interesting; Marinating the fruit with some orange juice and cardamom adds a surprising taste twist; And the additional of a nut and dried-fruit crumble on the top gives the entire dessert more texture and variety. I also like the fact that the topping has a pleasant crunch without having to use any grains or baked foods.