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 […]
This is probably the most “demanded” of my demo dishes, along with Portobello Pesto Pizza. Easy-to-prepare and universally appealing, you can make this gem into any shape you desire, including brownies, truffle balls (which are lovely rolled in coconut flakes) or in the cake shape that I usually create, using a dinner plate as you’ll see me do in the video below.
Raspberries are a popular pairing with chocolate; you can use fresh raspberries, but why not amp up the nutrition with a homemade “jelly” that uses a marvelous superfood — chia seeds. You can usually buy these now in the bulk section of your local health food store as they’ve become much more popular and identifiable.
A staple food of the Mayan and Aztec empires, these tiny black seeds resemble poppyseeds (they also come in a white variety) and have more protein than flaxseeds or soybeans,. Chia seeds are a superior source of amino acids, fiber and antioxidants. A few teaspoons of chia gel with the main meal of the day will slow down sugar absorption, making this Superfood highly recommended for diabetics. They are also one of the best sources of Omega 3’s on the planet!..
Featuring Vegetarian, Vegan and Raw Options
for the Creme Dip
The aim of Raw Fusion Living is to find sophisticated yet simple ways of combining our foods so that they are visually appealing, nutritionally optimized and yet still have a decadent appeal. When we have something wonderful to look forward to as a snack, dessert or indulgence, we tend to stay more on track with healthier eating patterns.
Roasted fruit is exotic and texturally interesting enough to make it an ideal Raw Fusion Dessert. You can use a wide variety of fruits, based on what you have on hand or in season. The stone fruits, like the nectarines I used, hold up to the heat well. There is something luxurious and almost perfume-like about the taste of slightly roasted pineapple Add the succulent scent and flavor of rosemary and you have a real taste sensation!
The dipping sauce adds a lot of to this dish. You can make it as simple of whisking in some flavorings to Greek yogurt, to a more complex version made with tender young coconut flesh (pictured).
ROSEMARY-INFUSED ROASTED FRUIT
3 fresh pineapple rings
½ cup dried cherries
1.5 TB. virgin coconut oil
2 TB. maple sugar, palm sugar or succanat
3 sprigs rosemary
There’s something very magical about being able to make a delectable chocolate pudding using an ingredient that one would usually relate to more savory and salty dishes. But the avocado — called the love apple for many centuries — will astound you by how rich and creamy it turns out. It’s important to get all the lumps out so either use the tines of a fork, a potato masher or even your food processor.
Avocados have 20 essential nutrients including fiber, Vit-E the B-vitamins & folic acid Cashews contain thiamine that works on memory, similar to gingko biloba. They are both considered brain-boosting foods! Imagine having a decadent parfait and having it actually be good for your brain!
The Perfect Parfait
If you are someone who has loved many a candy bar, yet looking for healthier solutions, you are destined to adore this recipe! Kind of cross between a Reese’s peanut butter cup, Almond Joy and those little Mister Goodbar squares that come in Hershey’s chocolate Halloween assortment bars, these sinfully satisfying little bites are an unexpected taste sensation. Especially considering how easy they are to make and how good they are for you compared to the processed and high-sugared alternatives.
Best of all, these nuggets of wonderfulness require no baking, have no flour or grains, no preservatives or processed sugar and are gluten free. If you have a sensitivity to chocolate or caffeine, try making the ganache coating with carob powder.
This is a raw fusion dessert because peanut butter and roasted peanuts are not raw ingredients. For the most part I have eliminated peanut butter from my diet but it’s something that I crave from time to time. From a raw fusion perspective, we support fulfilling a craving occasionally (providing you are not allergic or seriously ill) so that feelings of deprivation don’t sabotage your good intentions to eat a mostly healthy, balanced diet. Once I have my peanut butter fix every few months, I am more than happy to stick with my wonderful staple of raw almond butter, which is much less acidic to the body and not prone to the kinds of molds that peanut butters have (even the freshest, most organic ones are susceptible to the aflatoxin mold).
Watch me make these on eHow:
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.