Read The Complete Book of Raw Food Online
Authors: Julie Rodwell
B
Y
P
AUL
N
ISON
A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
5 min
S
ERVES
2
S
PECIAL
E
QUIPMENT
Blender
1 cup macadamia nuts
1 cup Medjool dates, pitted
Blend all the ingredients together with 1 cup of water and serve.
B
Y
S
HAZZIE
A
DVANCED PREP
:
4 hours for soaking + 2 to 4 hours for refrigeration
I
MMEDIATE PREP
:
10 min
S
ERVES
4
S
PECIAL
E
QUIPMENT
Food processor
3 cups dried apricots, soaked at least 4 hours
4 oranges, juiced
pinch ground cinnamon
pinch ground cloves
lavender flowers or other delicate edible flowers for garnish
Drain and squeeze any excess moisture from the apricots. Place the apricots in a food processor with orange juice, cinnamon, and cloves. Process until smooth. If it’s too watery, add more dried apricots and process again until you have a thick pudding.
Spoon the mixture into individual serving dishes and sprinkle flowers on top. Place in the fridge to set for 2 to 4 hours or overnight.
Serve with a generous helping of
Vanilla Crème
.
Contributor’s note:
This is a lovely summer treat, and it’s very light—so you can eat lots of it!
B
Y
N
OMI
S
HANNON
A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
5 min
S
ERVES
1
S
PECIAL
E
QUIPMENT
Blender
1 cup papaya chunks (approximately ½ Hawaiian papaya, peeled and seeded)
1 banana
1 to 2 teaspoons raw tahini
Blend all the ingredients until smooth. Serve immediately.
Contributor’s note:
This is one of my favorite breakfasts and also makes a great snack or dessert. It’s wonderful topped with berries.
B
Y
J
ALISSA
L
ETENDRE
A
DVANCED PREP
:
8 to 12 hours for soaking (Almond Milk 12 hours)
I
MMEDIATE PREP
:
15 min (Almond Milk 15 min)
S
ERVES
5
S
PECIAL
E
QUIPMENT
Blender
1 cup pecans, soaked and drained
½ cup Brazil nuts, soaked and drained
1 cup grated dried coconut, soaked and drained
1 orange, peeled
2 teaspoons vanilla extract
1 ¼ cups
Almond Milk
¼ cup honey
pinch sea salt
2 bananas, peeled and sliced
ground cinnamon, for garnish
Blend the pecans, Brazil nuts, coconut, orange, vanilla extract, almond milk, honey, and sea salt to a creamy consistency.
Cover the bottom of 5 serving cups with sliced bananas. Spoon the pudding over the bananas. Garnish with cinnamon, and chill before serving.