Mango Sorbet

Mango Sorbet

Mango Sorbet

I love the refreshing sweet tangy flavor of store-bought mango sorbet, and now I’ve discovered it’s super easy to make it at home – and even tastier.

I like to make about a pint’s worth because it fills up my used plastic yogurt or hummus containers that are easy for holding home-made ice-creams and sorbets.  Here are the basic proportions:

2 Cups pure water

2/3 Cup Vanilla Agave Nectar

4 Cups Frozen Chopped Mangoes (about 4 Champagne mangoes or 2 larger Kent mangoes)

Blend all ingredients until smooth in a high powered blender (like a Vitamix).  You may require dividing the recipe in half and blending twice.  Consume immediately or pour into containers and freeze for later.  It scoops out easily.

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Raw Blueberry Scones with Vanilla Lucuma Icing

raw blueberry scone

Raw Blueberry Scone with Vanilla Lucuma Icing

If you crave bread or muffins or scones, then this recipe is definitely for you!  I’ve adjusted and upgraded one of Ani Phyo’s recipes from her book Anis Raw Food Desserts and boy is it yummy!

You will require a dehydrator to make the scones (or use your oven in it’s lowest setting with the door cracked open if you want to eat these before investing in a dehydrator).

And the Vanilla Lucuma Icing! Wow, you can use that on anything and make it any flavor you like (add fruit juices or blended fruit or cacao powder).  It’s super easy and quick to make and tastes DIVINE!  Oh, and it’s even good for you – packed full of B vitamins, iron and the clean-burning fat of coconut oil.

Read on for all the details on how to make it …

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Raw Carrot Cake with Cream Cheese Frosting

Carrot CakeI 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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Chocolatey Chocolate Brownies

Chocolatey Chocolate BrownieThis is my new favorite when I crave chocolate chewyness (sorry chocolate cake recipe, this one wins out).  I’ve taken a recipe from Ani Phyo’s awesome recipe book, Anis Raw Food Kitchen, and I’ve altered ingredients to make it taste like chocolate brownies with chocolate icing on top.  Mmmmm!

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Brownies (fills a 9×12 pan)

3.5 Cups Brazil Nuts

1 tsp Sun Fire Salt

3 Cups Dates

2 Tbsp Vanilla

1.25 Cup Cacao Powder (or use Carob if you prefer)

1/2 Cup Mesquite Powder

1/4 Cup Tocotrienols (also known as “tocos”)

3/4 Cup Pecans or Walnuts – chopped (I like brownies with nuts)

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Goji Lemon Bars: Chewable Goji Lemonade

Goji Lemon BarIf you like lemon bars, or you like Goji Lemonade, I think you’ll really like these Goji Lemon Bars.  This is an adaptation of Ani Phyos Lemon Coconut Bars recipe.

I’ve clarified some of her recipe and added in goji berries.  It’s pretty darn yummy.  Try it and taste for yourself!

This recipe makes about 12 bars in a 9×9 inch pan.

Ingredients:
1 Cup Almonds (soaked 8 hours and rinsed is best)
1 tsp Sun Fire Salt
1.5 Cups Dates
1 Tbsp Vanilla (or 1 vanilla bean – scrape the insides)
Zest of 1 Lemon or 2-4 drops Lemon Essential Oil (optional)
2-3 Tbsp Lemon Juice (juice one lemon or use juice from a jar which is way easier)
1 Cup Finely Shredded Coconut
2 Tbsp Goji Berries

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Raw Mango Blueberry Cobbler

Mango Blueberry Cobbler

Oh My Goodness this is a good dessert!  OK, so I don’t ever post icky desserts, but wow, this mango blueberry cobbler gets high praise!  The recipe is a slight adaptation from Ani Phyo’s Mango Cobbler in her recipe book Ani’s Raw Food Kitchen.

Really, the only thing I did differently was to add blueberries into her recipe … I love mango and blueberries together. Here’s the recipe with my additional notes below on how I would improve or play with it even more:


Crust/Topping:

3 Cups Pecans (dry)
3/4 tsp Sun Fire Salt (or other high quality sea salt)
1 Tbsp Vanilla Extract (easier) or 1 Vanilla Bean (scraped insides only)
3/4 Cup Dates (pitted)
1/2 tsp Cinnamon
Process the pecans and salt in a food processor or dry container of your high-powered blender until a flour-like consistency is reached. Add in the dates, vanilla and cinnamon and process until mixed well and a dough-like consistency. Set crust aside while you make the syrup (no need to clean out the food processor).

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