The Complete Book of Raw Food (104 page)

4 ripe figs, or the equivalent in weight of your favorite berries

4 frozen bananas, peeled and chopped

½ teaspoon cinnamon powder

Split the fresh bananas lengthwise and place them (split side up) in individual serving dishes.

Peel the brown layer off the coconut, and either juice the coconut (if you have a heavy duty juicer) or process it in a food processor. Set to one side.

Blend the dates and figs or berries together in a coffee grinder to make the fruit sauce. If it’s not “saucy” enough, add some coconut water and blend again.

Make the ice cream from the frozen bananas, as in the Whip the Mister
recipe
. Once you have ice cream, add the cinnamon and beat the coconut into it. If you need to, put the ice cream in the freezer for 5 minutes to firm it up.

Top each banana split with three scoops of ice cream. Drizzle the fruit sauce over the top, and enjoy!

Contributor’s note:
This is a really attractive dessert.

Mangoes Marinated in Golden Ginger Syrup with Lychee Ice Cream

B
Y
S
HAZZIE

A
DVANCED PREP
:
8–10 hours for soaking
I
MMEDIATE PREP
:
15 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
Hand blender, food processor

2 mangoes, pitted, peeled and thinly sliced

6 Medjool dates, pitted and soaked for 6 hours in water with 1 dessertspoon (about 2 teaspoons) minced ginger (reserve soak water)

4 bananas, peeled, chopped and frozen at least overnight

10 lychees, peeled and pitted

mint leaves (for garnish)

flowers (for garnish)

Lay the mangoes in a flat bottomed dish.

With a hand blender, blend the dates with the ginger, slowly adding soak water to make a syrup consistency. Pour over the mangoes and set aside to marinate for at least an hour.

In a food processor, process the frozen bananas with a few lychees until the ice cream turns white and fluffy. This may take a few minutes, so stop your processor for a while if it needs to rest.

Put the mango and syrup into individual bowls, and add scoops of the ice cream to serve. Decorate with mint leaves and fresh flowers for the finishing touch.

Contributor’s note:
This tasty dessert is heavenly!

Pistachio Raspberry Ice Cream Pie

B
Y
R
HIO

A
DVANCED PREP
:
8 to 12 hours for soaking + 36 hours for freezing bananas + 2 hours for freezing pie
I
MMEDIATE PREP
:
30 min

S
ERVES
6
S
PECIAL
E
QUIPMENT
Food processor, coffee grinder

For the crust:

½ cup pistachios

½ cup almonds

½ cup sunflower seeds

4 dates, soaked for 1 hour

For the filling:

2 bananas

2 cups frozen raspberries

2 tablespoons raw honey (or ⅓ to ½ cup soaked raisins)

For the frosting:

½ cup macadamia nuts, soaked overnight (or at least 2 hours)

3 frozen bananas

½ teaspoon vanilla powder (ground vanilla bean)

For the crust, in a food processor fitted with the “S” blade, grind the pistachios, almonds, sunflower seeds and dates to a crumb consistency. Spread three-quarters of this mixture evenly on the bottom of a 9-inch glass pie pan.

Combine the 2 bananas and frozen raspberries with the honey or soaked raisins in the food processor. Using the “S” blade, blend to a creamy consistency. Spread this filling on top of the crust.

Sprinkle the remainder of the nut/seed crumbs on top of the raspberry mixture. Store the pie in the freezer while you make the frosting.

To make the frosting, put the 3 frozen bananas, macadamias, and vanilla powder into a food processor. Using the “S” blade, blend to a creamy consistency.

Spread the frosting on top of the pie and return the pie to the freezer for a couple of hours. When ready to serve, let the pie sit at room temperature for 5 to 10 minutes before slicing. It will keep for a week or more in the freezer.

Rainbow Sherbet

B
Y
E
LYSA
M
ARKOWITZ

A
DVANCED PREP
:
8 to 12 hours for freezing
I
MMEDIATE PREP
:
15 min

S
ERVES
4 to 6
S
PECIAL
E
QUIPMENT
Food processor, Vita-Mix, Champion or Green Power / Star juicer with a solid blank

9 bananas

2 cups blueberries

1 ½ to 2 cups strawberries, hulls removed

1 pineapple, peeled and sliced

4 to 6 fresh mint leaves, plus more for garnish

Freeze 6 of the bananas, all of the blueberries, strawberries, and pineapple, for at least 8 to 12 hours.

Blend 2 of the frozen bananas, the blueberries, mint leaves, and 1 of the fresh bananas in a food processor fitted with an “S” blade. Divide among 4 to 6 parfait glasses, and place the glasses in the freezer.

To make the second layer, blend 2 more of the frozen bananas with the frozen strawberries, and 1 of the fresh bananas in the food processor. Spoon on top of the first layer, and return the glasses to the freezer.

To make the third layer, blend the 2 remaining frozen bananas, the frozen pineapple, and the remaining fresh banana in the food processor. Spoon on top of the second layer, garnish with additional fresh mint leaves, and serve immediately.

Smooth Coconut Ice Cream