Getting Raw: Simple Celebrations

Happy New Year!

Phew!!! What a month, huh? I bet you were starting to think I disappeared, right?

For us the holidays kicks off with Thanksgiving and then runs through birthdays, Christmas, more birthdays, and then New Year's. For us it's now smooth sailing until the end of 2011.

I have to admit I am about to plunge back into cleanse mode but before I do that I want to share some simple, easy and delectable treats.

We all know that the further we stretch into restrictions, the harder we snap back into the opposite, right? Like a rubber band that gets stretched with tension, the force to snap back gets pretty strong. So I believe it's best to have a plan of action for those moments when the need for something decadent starts calling our names.

The following are some of our favorites that satisfy the longing for something special but are really a very healthy alternative pleasures. They are mostly raw but I have given some ways to make them with more readily available ingredients that still beat out processed food any day.

Raw Ambrosia Salad

Ingredients:

3 mandarin oranges or clementines, peeled and sectioned

1 small fuji apple, cored and diced

1/2 small banana, sliced on diagonal

1/4 inch spear of pineapple, peeled, cored and chopped

1/3 cup dried cranberries

1 handful small seedless grapes, cut in half

2 tbsp coconut flakes

2 tbsp almond slivers

raw honey to drizzle over top

Juice two mandarin oranges and place in small bowl.

Add 1 tbsp of honey and stir until well mixed.

Soak cranberries in this juice to plump for about 5 minutes.

Combine all the above into a bowl. Pour in juice and cranberries and toss.

Place in individual serving glass or small bowl, drizzle small amount of honey over top and sprinkle with additional coconut flakes for garnish.

Note: if you make ahead, toss apple with a little lemon juice to keep from turning and slice add banana just before serving.

Raw Instant Chocolate Mousse

Raw Vegan Chocolate Mousse

This blows instant pudding out of the water!

It is even more instant and is soooo much better!

Raw Mousse Ingredients

Non Raw Mousse Ingredients

Special note: Don't be afraid to try this on your family. I don't care for avocados (I'm working on it) and I really like this. No one will ever guess what makes it so creamy- never! Just remember- a little goes a long way. Very rich.

Ingredients:

¼ cup pitted Medjool dates, soaked to soft texture

¼ cup pure maple syrup or agave nectar

½ tsp vanilla extract

¾ cup mashed avocado (around 1 ½ avocados ripe)

¼ cup plus 2 tbsp unsweetened cocoa powder or raw cacao powder

¼ cup water

Place the dates, syrup or agave and vanilla in food processor and process until smooth.

Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down sides.

Add the water and process briefly.

Store in a sealed container, mousse will keep for three days in the fridge or 2 weeks in the freezer.

Serve chilled or at room temp.

I personally double the recipe and then put it into small serving size covered dishes and keep in the freezer. They are rarely there when I go to look for them. ;-(

Serve alone or with raspberries or other berries.

Raw Chocolate Mousse with Raspberry Coulis
We love raspberries with chocolate!

Raspberry Coulis

Blend a small handful of raspberries Or other berries with a little water then add agave syrup to sweeten to taste. You can strain through a small sieve if you don't like the grittiness of seeds.

Jonseing for Some Ice Cream?

If you are a fan of the cold stuff (ice cream, frozen yogurt, gelato etc.) like I have always been, you need to learn about this simple substitution. When I started raw, I ate this almost every night. I can now say I no longer even remember it and I am officially off the frozen snack habit (not to say I don't make something now and then but I no longer feel I NEED it.) There are many fantastic raw ice creams and sorbets out there but when you are craving something fast this one fits the bill.

Raw Banana Ice Cream

Raw Vegan Banana Pecan Ice Cream

Basic Banana Ice Cream

2-3 frozen bananas (for one serving)

Throw into food processor and process until the consistency of soft serve ice cream.

That's it- it's that easy!

If you want to use a blender instead just add one banana not frozen to keep the mixture moving.

Yes, it tastes like bananas but when you add toppings etc, you will find it very satisfying.

I top mine with crushed walnuts or pecans or add them into the food processor shute to make pecan ice cream. You can add cacao nibs, or mix with other frozen fruit for a multitude of flavors.

Chocolate Sauce

Take a small amounts of raw cacao powder in a tiny bowl and add agave and a little water mixing with a spoon until the consistency of chocolate sauce for a topping.