The latest craze I’m on at the moment is raw food. My first experience of raw food was a slice of lemon raw cake (that I initially thought was cheesecake) at Pure Wholefoods in Manly. Walter got me try it as it and I could not believe a raw cake could taste so good. It had not been cooked and was all organic…I’m in heaven! The recipe is a guarded secret, but over the years I’ll always get another ingredient out of them. Tumeric is used to get the bright yellow of the cakes top. Flaxseed, agave, shreded coconut and soaked walnuts contribute to the base with coconut oil holding it all together. There a few missing pieces to the puzzle but it really is something to try if your down in Manly anytime soon.
A few weeks ago I came across Amanda, the Raw Food Chef around the corner from me in Fairlight at The Raw Food Kitchen. I am planning to do one of her raw cooking (or lack of) classes this year. In the meantime I bought her beginners book, followed by a splurge on a magimix food processor (thank heavens for the January sales!) and I’m on my way to eating a few more raw meals at home. I think desserts by far have to be the best thing to do raw. We all know how to prepare a juice/smoothie/salad, but raw desserts are simply amazing considering there is no cooking involved and the end product is a delicious, nutrient packed, healthy treat that actually tastes like the naughty equivalent. No more feeling guilty!
Last night I christened the food processor and made Amanda’s Chocolate pudding (pic attached) and it was fabulous. Her recipe is as follows: 2 avocados, 1 coconut (juice and white flesh), 1 cup of almond milk, 3 medjool dates, 1/2 cup raw cacao powder, dash of vanilla extract, a few tablespoons of agave to taste (sweetener, you can buy this everywhere now) and a pinch of salt. Pop it all in and wizz it till combined. I served it with shaved coconut and mango, but you could do whatever tickles your fancy.