September » 2010 » Loving Superfoods

Chocolate Bliss Variations from David Favor (the creator)

Just got this email from David Favor and thought you might be interested in his Chocolate Bliss variations too:

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My primary food has been Chocolate Bliss since March 2004.

And I change it up a bit. Here are some of our house favorite variations.

For the banana variations, blend well. And adding extra banana in an ice cream machine makes some seriously decadent, frozen goodness.

1) Add a drop of essential oil to a glass. Great experiments – Orange, Frankincense, Rose.

2) Add a splash of Black Cherry, Pomegranate or other fruit juice.

3) Add a drop of Orange + splash of Black Cherry. This is one of my favorites.

4) 2 Cups liquid Chocolate Bliss + banana + 1/4 Cup Coconut Oil + 1 Cup Blueberries.

5) 2 Cups liquid Chocolate Bliss + banana + 1/2 Cup or more fresh Durian. Way decadent!

6) Ice-ify your Chocolate Bliss. Put your Gallon ‘o Bliss in the freezer till ice crystals just start to form.

7) Chai-ify your Chocolate Bliss. Add 1/8t+ of one or more cinnamon, cardamom, nutmeg.

Send your favorite Chocolate Bliss variation to help at RadicalHealth.com and I’ll give your recipe a taste test. Use a subject line with My Favorite Chocolate Bliss Recipe.

Enjoy your most divinely inspired day ever!

- David

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Raw Carrot Cake with Cream Cheese Frosting

I love how light and easy on the digestion raw desserts are, and this carrot cake is no exception!

Many thanks to Anis Raw Food Kitchen recipe book for this recipe – I made only a few small adjustments simply because I like walnut chunks in my carrot cake.

This recipe will make a large double-layered carrot cake that will last a couple of weeks in the fridge (maybe longer if you freeze it but you’d need to defrost before eating). The frosting won’t look as beautiful after the first couple of days, but it will still taste delicious!

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Carrot Cake

5 Cups Carrot Pulp (from about 3 pounds of juiced carrots)

1.75 Cups Sunflower Seeds

1.5 tsp Nutmeg

1 Tbsp Cinnamon

2.25 Cups Dates

2.75 Cups Shredded Coconut (or Almond Flour or Coconut Flour if you prefer)

1 Cup Walnuts chopped

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Famous Onion Bread

It’s not just Onion Bread, it’s Famous Onion Bread. This is another awesome recipe from Matt Amsden’s RAWvolution Recipe Book and I particularly like the added feature of forming the onion bread into little “birds’ nest” shapes as a quiche crust. More on that later.

First of all, here’s how to make the Famous Onion Bread.

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Famous Onion Bread

6 Yellow Onions (medium to large size)

3 Cups Flax Seed ground into a flour in a high speed blender or food processor

3 Cups Sunflower Seeds ground into a flour in a high speed blender or food processor (if you soak them first, be sure to let them dry so they can be more flour like)

2 Cups Nama Shoyu (raw soy sauce – *see other options below)

1 1/3 Cup Olive Oil

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Creamy Tomato Soup

Mmmmm, creamy tomato soup that doesn’t have any dairy products in it and can be frozen for easy storage and later use. YAY!

This recipe comes from Matt Amsden’s RAWvolutionand I really like it paired with his Famous Onion Bread (also seen in the picture). Such a simple recipe is easy for you to play with by changing up the herbs in it (try cilantro, dill, oregano, rosemary, and/or tarragon) and by adding in additional ingredients (like chopped tomatoes so it’s a chunky soup).

OK, enough about how to customize, here’s the recipe so you can get on with it!

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Creamy Tomato Soup

3 Cups Blended Tomatoes (about 4 medium tomatoes quartered and blended until smooth)

1.5 Cups Coconut Water (from a boxed container or from fresh young Thai coconuts)

1 Stalk Celery

1/4 Onion

1 Cup Basil (fresh – or use other herbs)

5 Cloves Garlic (or less if that’s too spicy for you)

1/4 Cup Lemon Juice

1/4 Cup Nama Shoyu (raw soy sauce – *see other options below)

1/4 Cup Olive Oil

1 tsp Sun Fire Salt

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Raspberry Frosting For Brownies and More

I made a Chocolate Raspberry Cake for my birthday this year and while it tasted really good, it was a LOT of work. Wow, I needed a massage after all of that stirring of dates and nuts together. Clearly the makers of that recipe have one of those electric mixer bowls that you can just leave on for extended periods of time.

The good news is, the raspberry frosting from that cake recipe is really easy to make and really yummy (many thanks to the Sweet Gratitude recipe book). I highly suggest you make the Chocolate Brownie recipe and then use this Raspberry Frosting as the topping (in place of the chocolate icing). Wow! What a great combination! And of course, you can apply this raspberry frosting to anything that could use a little extra tastiness – like your fingers!

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Raspberry Frosting

1.25 Cups Cashews (soaked and rinsed)

1.75 Cups Raspberries (fresh or frozen)

6 Tbsp Vanilla Agave Nectar

1/4 Cup Almond Milk

2 Tbsp Lemon Juice

1/2 Tbsp Vanilla Extract

1/8 tsp Sun Fire Salt

1.5 Tbsp Lecithin

1/2 Cup Coconut Oil

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Chocolate Bliss Variations from David Favor (the creator)

Raw Carrot Cake with Cream Cheese Frosting

Famous Onion Bread

Creamy Tomato Soup

Raspberry Frosting For Brownies and More

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