The Complete Book of Raw Food (107 page)

Macadamia Pudding

B
Y
P
AUL
N
ISON

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
5 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
Blender

1 cup macadamia nuts

1 cup Medjool dates, pitted

Blend all the ingredients together with 1 cup of water and serve.

Mousse de Naranja

B
Y
S
HAZZIE

A
DVANCED PREP
:
4 hours for soaking + 2 to 4 hours for refrigeration

I
MMEDIATE PREP
:
10 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
Food processor

3 cups dried apricots, soaked at least 4 hours

4 oranges, juiced

pinch ground cinnamon

pinch ground cloves

lavender flowers or other delicate edible flowers for garnish

Drain and squeeze any excess moisture from the apricots. Place the apricots in a food processor with orange juice, cinnamon, and cloves. Process until smooth. If it’s too watery, add more dried apricots and process again until you have a thick pudding.

Spoon the mixture into individual serving dishes and sprinkle flowers on top. Place in the fridge to set for 2 to 4 hours or overnight.

Serve with a generous helping of
Vanilla Crème
.

Contributor’s note:
This is a lovely summer treat, and it’s very light—so you can eat lots of it!

Papaya Banana Pudding

B
Y
N
OMI
S
HANNON

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
5 min

S
ERVES
1
S
PECIAL
E
QUIPMENT
Blender

1 cup papaya chunks (approximately ½ Hawaiian papaya, peeled and seeded)

1 banana

1 to 2 teaspoons raw tahini

Blend all the ingredients until smooth. Serve immediately.

Contributor’s note:
This is one of my favorite breakfasts and also makes a great snack or dessert. It’s wonderful topped with berries.

Pecan Pudding

B
Y
J
ALISSA
L
ETENDRE

A
DVANCED PREP
:
8 to 12 hours for soaking (Almond Milk 12 hours)

I
MMEDIATE PREP
:
15 min (Almond Milk 15 min)

S
ERVES
5
S
PECIAL
E
QUIPMENT
Blender

1 cup pecans, soaked and drained

½ cup Brazil nuts, soaked and drained

1 cup grated dried coconut, soaked and drained

1 orange, peeled

2 teaspoons vanilla extract

1 ¼ cups
Almond Milk

¼ cup honey

pinch sea salt

2 bananas, peeled and sliced

ground cinnamon, for garnish

Blend the pecans, Brazil nuts, coconut, orange, vanilla extract, almond milk, honey, and sea salt to a creamy consistency.

Cover the bottom of 5 serving cups with sliced bananas. Spoon the pudding over the bananas. Garnish with cinnamon, and chill before serving.

Purple Brosia