As a whole we are beginning to eat more fresh foods and less processed “empty foods,” shifting our lifestyles towards better overall health and well-being.
Our kitchens are being cleansed of unhealthy processed items. We are eliminating the culprits that have been linked to degenerative diseases and weight gain including, “bad carbs” – white flour and white sugar, and bad “fats” – saturated and trans fats as well as a raft of unhealthy chemicals and preservatives.
Conscious cooks everywhere are creating meals that contain real, live raw foods that contribute to health rather than subtracting from it. Raw is the keyword here.
Desserts have long been a favorite for many people, but unfortunately, because of the ingredients associated with making such “sweet delights” they have also been unhealthy for us and shoved into the “guilt” folder in our minds.
However, times are changing. We can now thoroughly appreciate desserts in a whole new, healthier way; raw desserts.
Raw desserts taste better than their traditional counterparts because they are made with real, whole, healthy ingredients, offering fresh, dynamic, clean flavors that our bodies were designed to eat and process. Most people are pleasantly surprised when exploring the world of raw desserts, to discover they can enjoy rich delicious desserts, snacks and treats made from the healthiest foods on Earth.
Ground nuts replace flour; dried fruits and other natural sweeteners replace sugar; and avocados and coconut and its oil replace butter, cream and eggs.
Raw foods not only provide us with better nutrition, and help prevent disease and overweight conditions, they also slow the aging process and increase energy. How “sweet” it is – literally, to enjoy something as “pleasure providing” and “smile inducing” as dessert and still benefit from fiber, anti-oxidants, vitamins, minerals, amino acids and enzymes the ingredients provide.
Eating more raw and uncooked foods is not another diet…it is a lifestyle shift towards better overall health and well-being. Turns out you can “have your cake and eat it too.”
Here’s a recipe from “50 Raw Desserts” volume one (there are two volumes for a total of 100 recipes)…to get you started.
Lime Mousse Tart
- 2 cups macadamia nuts
- 1 cup desiccated coconut
- ¼ cup honey
- 2 tablespoons lime zest
- 2 tablespoons lime juice
- 2 teaspoons vanilla essence
- 5 ripe avocados, peeled and pitted
- ½ cup lime juice
- ¼ cup lime zest (from 6 to 8 limes)
- ¼ cup honey (or to taste)
- ¼ cup coconut oil (warmed until liquid)
- 2 teaspoons vanilla essence
- Place the macadamia nuts in food processor and blend until broken up but still a bit chunky.
- Be careful not to over process or the nuts become oily.
- Add other ingredients and blend until well combined.
- Press dough into the base and up the sides of 4 small or 1 large tart pans.
- Set aside in fridge while you make the filling.
- Filling: Place all ingredients into a food processor and blend until well combined.
- Taste to make sure the mixture is sweet enough.
- Fill the tart shells with the mixture.
- Chill in fridge for an hour or two before serving.
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