Jan 242010

We’ve been trying to stick to a healthier diet for the new year. The other night, my daughter fixed a dessert we’ve been dying to try every since we saw the recipe in Jennifer Cornbleet’s book Raw Food Made Easy. It’s raw vegan chocolate mousse. How can you make a chocolate mousse without cream, butter and eggs? By using avocado and figs! Just the idea of making a chocolate dessert based on avocados was so intriguing we had to try it. And as it turns out – it’s wonderful! You would NOT guess it had an avocado base if you didn’t know in advance. It has a rich, creamy chocolate flavor with just a hint of exotic undertones in the taste that make it unlike anything you’ve ever tried. Make it for your family and see if they can guess what’s in it.

This version makes 2 servings:

1/4 cup pitted medjool dates, soaked

1/4 cup pure maple syrup or agave nectar

1/2 teaspoon vanilla extract (optional)

3/4 cup mashed ripe avocados (about an avocado and a half)

1/4 cup plus two tablespoons unsweetened cocoa or carob powder

1/4 cup water

Put the dates, maple syrup and vanilla (if desired) in a food processor with an “S” blade and process until smooth. Add the avocado and the cocoa powder and process until creamy, scraping down from the sides as needed. Add the water and process briefly. Store in a sealed container. It keeps several days in the fridge or up to a week in the freezer.


Jan 232010

Raw Food Made Easy – for 1 or 2 People, by Jennifer Cornbleet. I don’t eat a diet that’s 100 percent raw, by any means. But the more I incorporate raw foods into my diet, the better I feel and the healthier I am. I’m not sure I’d ever want to go 100 percent raw, but most of us could benefit from adding more raw foods into our diet.

I shopped around quite a bit to find a good beginner’s “cookbook” to help transition to raw foods. Of course, it isn’t technically a “cook” book. More of an UN-cook book. This one seemed to come with the best recommendations, and I have been very happy with it. Jennifer Cornbleet starts out by helping you outfit a raw-food kitchen, and gives shopping lists of staples and recipe ingredients.

The recipe chapters cover everything from beverages, salads, soups, entrees, sauces, and even desserts. If I have a chance, I’ll post her recipe for raw vegan chocolate mousse, which is absolutely wonderful

Now I understand from raw food enthusiasts such as Steve Pavlina that as one get adapted to a raw food diet, there is less and less need to spend a lot of time and energy making dishes that are, to some extent, intended to mimic cooked foods. At some point, you might just prefer a bowl of grapes to some sort of raw vegan cake substitute. But I think a book like this is actually a great help in transitioning. Because one of the hurdles to be overcome with a move toward raw food is the fear that we are never going to be able to enjoy a delicious dessert or a hearty entree again. This book can get you past that fear. You will be amazed at how good the food is and how little you miss cooked food.

Be aware that the recipes are geared toward one or two people, so you will need to increase them to feed the number of people you are “cooking” for.

Related Posts with Thumbnails