Sweet Things

Taken from Living Foods Recipe, a book by Paul Benhaim available now from our products section

Macadamia Crème

15 raw macadamia nuts
1 tsp hemp oil
1 orange, juiced
3 fresh pitted dates

Blend and serve. Great as is, with your smoothie or served with Souper Beet Soup

Lemon Merangue
1 avocado, skinned and de-seeded
½ to 1 tbsp hemp butter
½ whole lemon
3 fresh dates or 4 dates, soaked
½ tbsp maple syrup

Blend thoroughly until smooth.
Serve garnished with thinly half slice of lemon and sprinkle of hemp nut

Apple Raisin Cookies
By Rose Lee Calabro
From her new book, LIVING IN THE RAW

2 C sunflower seeds, soaked 6 - 8 hours and rinsed
2 Fuji apples
2 large bananas
1/2 C honey dates
1 t vanilla
1 t cinnamon
1 C raisins
1 C walnuts, soaked 6 - 8 hours and chopped

Process sunflower seeds, apples, bananas, and dates through a Champion Juicer using the solid plate.
In a large bowl, mix dough with vanilla, cinnamon, raisins, and
walnuts.
Spoon dough on a dehydrator tray with a teflex sheet, and form into small, round cookies.
Dehydrate at 105° for 4 - 6 hours, turn cookies over and remove teflex sheet.
Continue dehydrating for 4 - 6 hours, or until desired moisture is obtained.

 

 

 

Mango Pudding
by Trish
2 Mangos
1/4 Lime (Optional)
Shredded Coconut & Chopped Pecans, to taste

Use a vegetable peeler to peel mangos. Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit. Add 1/4 lime and blend until perfectly smooth.

To complete the dessert, pour into dessert cups/dishes and add shredded coconut and chopped pecans to taste.
This also tastes good with just the pureed mango

Handy Candy

Adapted from Simple Food for the Good Life,by Helen Nearing.

INGREDIENTS

  1. 1 cup ground nuts
  2. 1/4 cup brewers' yeast
  3. 1/2 cup raw wheat germ
  4. 1/2 cup honey
  5. 2 tablespoons hemp oil
  6. 1/2 cup raisins
  7. Sesame seeds

Mix together all ingredients except sesame seeds. Roll into balls. Coat with sesame seeds.

Brazil/Papaya Torte

Thanks Ross Morben

Ingredients--torte:
3 cups Brazil Nuts (soaked in water overnight)
3 cups Dates (soaked in water overnight
2 cups freshly grated Coconut meat
1 cup of Carob powder.
Fresh fruit--I used Papaya and Strawberries.
Ingredients--Icing:
1 cup Cashews or Pecans (soaked in water overnight)
1 cup Dates (soaked in water overnight)
5 heaping tablespoons Carob powder
Process the Brazil Nuts and Dates through Champion juicer (with blank
installed), mix together adding the carob powder as you go. Take half of the mix and add the shredded coconut. This becomes the torte's "crust" which is spread inside a "Springform" cake pan (cover the bottom and sides with about a 3/8" layer). Cover the bottom with a layer of sliced Papaya Take the remaining half of the brazil nut/date/carob mix and layer it over the Papaya. Layer Strawberries on top of this. Process the Cashews or Pecans and dates through the Champion, mix together with the Carob powder to make the icing. Layer the icing on top of the strawberries. Refrigerate or enjoy immediately!!

The candy floss tart

thanks Shazzie!
This is such a sugar pink colour, it glows! But don't mess with the sweet sugary vixen lurking at the bottom of this drink -- she might just turn around and bite you! Serves 4
3 pink grapefruits
2 limes
2 ripe soft pears
2 cups of melon
Remove the citrus peel and juice all the ingredients in a juicer. Alternatively, juice the citrus in a citrus juicer, and add everything to a blender and blend, you can strain this if you like.

Living Food Recipes is out now!

Published by Alive Foods
ISBN: 0-97514821-4
Price: $14.95
60 pages, paperback.148mm x 210 (A5)

High quality photos throughout.

THE WORLD's BEST GOURMET RAW-FOOD RECIPES

 

 

 

 

 

Learn how to make similar Gourmet Living Food Recipes at the

Heaven and Earth -

Residential Retreats

it's the experience that matters

 

 

 

 

 

 

 

 

 

 

 

 

 

Living Food Recipes is out now!

Published by Alive Foods
ISBN: 0-97514821-4
Price: $14.95
60 pages, paperback.148mm x 210 (A5)

High quality photos throughout.

THE WORLD's BEST GOURMET RAW-FOOD RECIPES

 

 

 

 

 

 

 

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© 2004 Paul Benhaim