With the Great Sweetener Debate (mainly not raw agave nectar) in full swing, I thought I would weigh in where I could. And what better way to start than a product that's not raw. Didn't think I would go there, did you?
But check this out, in all seriousness. Whatever foods you choose to consume should be your business and yours alone. The recipes showcased on The Daily Raw Blog are what I eat personally and I want to share. I may not use all raw products, but that's okay, you can choose raw substitutions to match your needs. On the products that aren't of a raw nature, I want to provide you with as much information (based on my understanding of them) as possible so you can make your own decision.
As far raw sweeteners go, there were a couple of great posts I have read over the last year or so that have done a beautiful job on the subject. I honestly don't feel I can add more to the topic.
Agave Nectar — To Use Or Not To Use — Kristen Suzanne
sweet possibilities: the lowdown on raw sweeteners — Bitt of Raw
List of Raw Sweeteners — RawInfo.com
Guide to Raw-Friendly Sugar-Free Sweeteners — Raw Food, Right Now!
On to NuNaturals. I recently had the opportunity to try out NuNaturals Stevia products and create some pretty tasty recipes.
NuNaturals’ NuStevia products provide several forms of stevia extracts in liquid and powder form. It contains zero calories and has a low glycemic index so it doesn't effect blood sugar levels, making it safe for diabetics.
Like stevia, a little goes a long way when it comes to NuStevia. In some of the components of the recipes, I used the bare minimum of extract (20 drops from a convenient dropper) and I still received a sweet dish. There was no strange aftertaste or smell, as a matter of fact, it brought out the natural flavors of the ingredients, only enhancing the recipe.
Pure Liquid™ Alcohol Free Stevia™
Size: 2 fl oz
Price: $14.15
Ingredients: Water, vegetable glycerine and natural flavors
Sweetness: 6 drops = 1 teaspoon sugar
Pure Liquid™ Cocoa Bean Extract
Size: 2 fl oz
Price: $13.99
Ingredients: Water, 20% pure grain alcohol, vegetable glycerine, NuStevia Stevia extract and natural flavors
Pure Liquid™ Lo Han Supreme™
Size: 2 fl oz
Price: $17.99
Ingredients: Water, 20% pure grain alcohol, vegetable glycerine, NuStevia Stevia extract
Luohan guo (or Luo han guo) is a fruit from China and Northern Thailand, traditionally used in medicine and as a sweetener. The fruit extract is nearly 300 times sweeter than sugar. According to Wikipedia, "The sweet taste of luohan guo comes mainly from the mogrosides, a group of Triterpene-Glycosides that make up approximately 1% of the flesh of the fresh fruit." NuNaturals is certified to contain a minimum 80% of the mogrosides in its Lo Han Supreme extract.
Cheesecakes!
I have stated for the record that my favorite dessert is cheesecake. In the April/May 2010 of Fine Cooking there was a beautiful spread on cheesecakes complete with 18 variations. A few of which I have garnered inspiration.
Chocolate Cheesecake
CRUST
2 cups walnuts, unsoaked
¼ teaspoon sea salt
¼ cup organic cocoa or carob powder
20 drops NuNaturals Pure Liquid Cocoa Bean Extract
1 cup dates, pitted, unsoaked
Process nuts, and sea salt in a food processor until fine; add powder, extract and dates. Continue to process until well-incorporated.
Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom. Place the pan in the freezer until filling is ready.
FILLING
3 cups cashews, soaked for 1 hour to soften
1 ½ cup lemon juice (about 5-6 lemons)
½ cup organic cocoa or carob powder
¼ teaspoon NuNaturals Pure Liquid™ Cocoa Bean Extract
½ teaspoon NuNaturals Pure Liquid Alcohol Free Stevia, or more to taste
Mix cashews and lemon juice in blender; process until smooth and creamy. Add powder, extract and stevia. Continue to blend, maintaining a thick, creamy consistency. Make sure filling has no lumps.
Pour the mixture into the crust. Place the cheesecake into the freezer for at least 2 hours or until solid.
TOPPING
¼ cup Cacao Nibs
Sprinkle cacao nibs on top of the cheesecake. When serving, cut the number of slices needed and replace the rest of the cheesecake in the freezer. Let the slices sit at room temperature for 30-45 minutes before serving.
Mango Ginger Cheesecake
TOPPING*
“Crystallized Ginger”
4 tablespoons finely shredded peeled ginger
2 tablespoons raw agave nectar
¼ teaspoon sea salt
Toss ingredients in a bowl. Spread mixture on mesh dehydrator sheet. Dehydrate at 115 degrees for 12-24 hours or until dry and slightly crunchy.
*Alternately, top cheesecake with slivers of fresh ginger.
CRUST
2 cups walnuts
1-inch piece ginger, peeled
¼ cup unsweetened coconut flakes
¼ teaspoon sea salt
20 drops NuNaturals Pure Liquid™ Lo Han Supreme™
1 cups dates, pitted, unsoaked
Process nuts, ginger, coconut flakes and sea salt in a food processor until fine; add extract and dates. Continue to process until incorporated.
Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom. Place the pan in the freezer until filling is ready.
FILLING
3 cups cashews, soaked for 1 hour
1 ½ cup lemon juice (about 5-6 lemons)
2 ripe Mangos, peeled
1 tablespoon finely grated peeled fresh ginger
½ teaspoon NuNaturals Pure Liquid™ Lo Han Supreme™
½ teaspoon NuNaturals Pure Liquid Alcohol Free Stevia, or more to taste
Mix cashews and lemon juice in blinder; process until smooth and creamy. Add mango, ginger, Lo Han and stevia. Continue to blend, maintaining a thick, creamy consistency. Make sure filling has no lumps.
Pour the mixture into the crust. Place the cheesecake into the freezer for at least 2 hours or until solid.
When serving, cut the number of slices needed and replace the rest of the cheesecake in the freezer. Top a few slivers of crystallized ginger on top of each slice. Let the slices set at room temperature for 30-45 minutes before serving.
Mint Chocolate Cheesecake
CRUST
2 cups walnuts
¼ cup organic cocoa or carob powder
¼ teaspoon sea salt
20 drops NuNaturals Pure Liquid Cocoa Bean Extract
1 cup dates, pitted, unsoaked
Process nuts, and sea salt in a food processor until fine; add powder, extract and dates. Continue to process until incorporated.
Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom. Place the pan in the freezer until filling is ready.
FILLING
3 cups cashews, soaked for 1 hour
1 ½ cup lemon juice (about 5-6 lemons)
1 cup loosely packed chocolate mint leaves, coarsely chopped
¼ teaspoon NuNaturals Cocoa Bean Extract
½ teaspoon NuNaturals Pure Liquid Alcohol Free Stevia, or more to taste
Mix cashews and lemon juice in blender; process until smooth and creamy. Add mint, extract and stevia. Continue to blend until all the mint is processed to tiny specks, maintaining a thick, creamy consistency. The cheesecake should have a light green hue. Make sure filling has no lumps.
Pour the mixture into the crust. Place the cheesecake into the freezer for at least 2 hours or until solid.
TOPPING
Chocolate Glaze
¼ cup water
¼ cup maple syrup (not a raw product)
½ cup cocoa powder
2 tablespoons coconut butter
Combine ingredients in the blender until well combined. Pour the glaze on top of the cheesecake. Return the cheesecake to the freezer for an hour or until the glaze hardens.
When serving, cut the number of slices needed and replace the rest of the cheesecake in the freezer. Let the slices sit at room temperature for 30-45 minutes before serving.
Blueberry Cheesecake
TOPPING
¼ cup blueberries
2 tablespoons raw agave nectar
¼ teaspoon sea salt
Toss ingredients in a bowl. Set aside.
CRUST
2 cups walnuts
½ teaspoon organic vanilla extract
¼ teaspoon sea salt
1 cup dates, pitted, unsoaked
Process nuts, and sea salt in a food processor until fine; add extract and dates. Continue to process until incorporated.
Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom. Place the pan in the freezer until filling is ready.
FILLING
3 cups cashews, soaked for 1 hour
1 ½ cup lemon juice (about 5-6 lemons)
1 ½ cups fresh blueberries
1 teaspoon organic vanilla extract
½ teaspoon NuNaturals Pure Liquid Alcohol Free Stevia, or more to taste
Mix cashews and lemon juice in blender; process until smooth and creamy. Add blueberries, extract and stevia. Blend until blueberries are incorporated, maintaining a thick, creamy consistency. The cheesecake should have a pretty purple hue. Make sure filling has no lumps.
Pour the mixture into the crust. Place the cheesecake into the freezer for at least 2 hours or until solid.
When serving, cut the number of slices needed and replace the rest of the cheesecake in the freezer. Let the slices sit at room temperature for 30-45 minutes before serving. Arrange blueberry topping on the cheesecake slices.
NOTE: One cheesecake recipe makes approximately 48 mini cheesecakes.