"Raw-food diets may offer healthier lifestyle" by Kim Pierce, McClatchy News Service. The saga of raw foods and scientific study continues.
"TLC introduces Raw Foods" The Desert Sun Leaf Cuisine offers packaged organic raw vegan meals, Available meals include: Caesar Salad, Mock Salmon Pate, Kale Crisps, Pad Thai, Bombay with Coco Curry, Veggie Sun Burger with Salsa, Apple Pie and Chocolate Brownie. All raw and 100 percent certified organic. Entrees are $5-$10. The meals are available in various locations in California, including Whole Foods and online at the Leaf Cuisine website.
Cinco De Mayo Gourmet Rawfood Feast Organic Garden Cafe hosts a five-course raw menu, 6:30 and 8 p.m. $35. Reservations recommended. 294 Cabot St., Beverly, MA, 978-922-0004
This dessert is based on Elvis Presley's Grilled Peanut Butter sandwich. Also my son is a huge peanut butter fan. So I came up with this desert using raw almond butter. And you can't have "peanut" butter without the jam.
BANANA CREAM 1 ripe banana1/2 c cashews, soaked1/8 c agave nectar1/8 t sea salt Whip ingredients in a blender until smooth and creamy. Refrigerate for 1 hour. CHERRY JAM1/2 c dried cherries, soaked for an hour1/8 t sea salt Liquefy in blender until syrup consistency. NUT BUTTER1/2 c raw almond butter1/4 c raw honeypinch of sea salt Combine ingredients in a bowl. 1 Banana, sliced To assemble: Put 2 banana slices in the bottom of a parfait glass, place 1 tablespoon nut butter on top then cherry jam and banana cream. Continue to layer until you reach the top and end with bananas. Chill for an hour.
I created this recipe but I wish I could take credit for the idea. That honor goes to Mercedes at the blog Desert Candy. Her recipe for Chocolate-Peanut Butter Mousse Tarts inspired me so, that I asked her if she mind if I adapted it for The Daily Raw Blog. She graciously gave her consent.
This is for all the chocolate lovers out there. I promise you will not be disappointed. Thank you Mercedes!Viva Raw Foods!Terilynn
Chocolate-Almond Butter Torte
CHOCOLATE CRUST 2 cups walnuts, unsoaked 6 Medjool dates, pitted, unsoaked ¼ cup cocoa powder ¼ teaspoon sea salt CHOCOLATE LAYER 2 avocados, diced ½ cup agave nectar ¼ cup cocoa powder ¼ cup water 2 teaspoons vanilla extract 2 tablespoons coconut butter ALMOND BUTTER LAYER ¼ cup almond butter ½ cup cashews, unsoaked ½ cup agave nectar 2 tablespoons coconut butter ½ cup water CHOCOLATE GLAZE ¼ cup water ¼ cup maple syrup (not a raw product) ½ cup cocoa powder 2 tablespoons coconut butter
1 In a food processor, combine walnuts, sea salt and dates until walnuts become crumbs. Add cocoa powder and mix well. Press crust into a 8 x 2-5/8 springform pan. Place in the freezer.
2 For the chocolate layer, combine avocados, agave nectar, coconut butter, water and vanilla extract in the blender. Blend until smooth and creamy. Remove the springform pan from the freezer. Pour the chocolate mousse over the crust and place back in the freezer.
3 For the almond butter layer, add the cashews and agave nectar to the blender until cashews break down a bit. Add almond butter and coconut butter. The mixture will become thick very quickly, have the water on hand to stream in the running blender, using additional water if necessary. Pour the mousse into the springform. Return to freezer for at least 4 hours to set.
4 In the blender, combine water, maple syrup, cocoa powder and coconut butter until well combined.
5 Once the torte is ready, pour the chocolate glaze over the torte, place in the torte in the freezer for an hour or until the glaze hardens.
