The Complete Book of Raw Food (106 page)

B
Y
R
OSE
L
EE
C
ALABRO

A
DVANCED PREP
:
1 to 4 hours for soaking
I
MMEDIATE PREP
:
10 min

S
ERVES
2 to 4
S
PECIAL
E
QUIPMENT
Blender

½ cup pecans, soaked 1 to 4 hours

2 cups coconut meat (reserve water)

1 teaspoon vanilla extract

1 to 2 tablespoons raw carob powder

1 tablespoon coconut oil (optional)

Process all the ingredients in a blender until smooth. Add water or coconut to desired consistency.

Coconut Flan with Orange Glaze

B
Y
M
ATT
S
AMUELSON

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
Blender

For the flan:

2 cups young coconut meat, packed

¼ cup dates, pitted and packed

2 ½ teaspoons vanilla

1 ½ teaspoons psyllium powder

pinch Celtic sea salt

¼ to ⅓ cup coconut water

For the orange glaze:

2 cups orange juice

1 ½ cups dates, pitted and packed

¾ teaspoon cinnamon

pinch Celtic sea salt

2 teaspoons psyllium powder

Put all the ingredients for the flan in the blender. Start with ¼ cup coconut
water, and add more if needed. The mixture should be a very thick consistency. Pour into a pie mold, 8-inch x 8-inch baking pan, or individual tart molds.

To make the glaze, blend 1 cup of the orange juice with the dates until creamy. Add the remaining ingredients and blend well. Spread over the flan and enjoy!

Dreamy Rice Pudding

B
Y
R
OSE
L
EE
C
ALABRO

A
DVANCED PREP
:
3 to 5 days for soaking

S
ERVES
4 to 6
S
PECIAL
E
QUIPMENT
Blender

1 cup wild rice, soaked 3 to 5 days

3 cups young coconut meat (reserve water)

1 cup coconut water

2 teaspoons cinnamon

2 teaspoons vanilla extract

In a blender, process the coconut meat and water, cinnamon, and vanilla until smooth. Combine in a mixing bowl with the sprouted rice; mix well. Dust with cinnamon and enjoy.

Fruit Parfait

B
Y
E
DDIE
D. R
OBINSON

A
DVANCED PREP
:
4 hours for soaking + 30 min for refrigerating

I
MMEDIATE PREP
:
15 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
Vita-Mix or food processor

1 young coconut (reserve water)

1 small vanilla bean, chopped

4 tablespoons lime juice

¼ cup coconut water

½ cup pecans, chopped and soaked for 4 hours

2 cups mixed fruit (blueberries, pineapple, strawberries, etc.)

6 to 8 dates, pitted

½ cup raisins

Combine the coconut meat, vanilla beans, lime juice and coconut water in a Vita-Mix or food processor. Blend on high until creamy. Layer the cream, pecans, fruit, dates, and raisins in a serving cup or bowl. Chill and serve.

Fruity Flaxseed Pudding

B
Y
R
ITA
R
OMANO

A
DVANCED PREP
:
32 hours for soaked + dried almonds (Almond Milk 8-12 hours)
I
MMEDIATE PREP
:
10 min (Almond Milk 15 min)

S
ERVES
4
S
PECIAL
E
QUIPMENT
Dehydrator, coffee grinder, Cuisinart

½ cup flaxseed, dry

1 cup
Almond Milk

½ cup almonds, soaked 24 hours and dehydrated at 105°F for 8 hours

2 ripe bananas

2 tablespoons frozen orange juice concentrate

1 apple, cored and sliced

1 teaspoon psyllium husk powder

Pulse flaxseed in a coffee grinder until very fine and whisk into the Almond Milk.

Grind almonds in a Cuisinart fitted with the “S” blade until fine. Add the bananas, frozen orange juice, apples and psyllium seed powder and pulse until well mixed, keeping the apples a bit chunky.

Add flaxseed mixture to processor and pulse for a few seconds.

Place the pudding in a bowl, chill, and let thicken.