Raw Foods Book: Recipes and Detox Diets for Healthy Eating

Ingredients

• 1 fresh summer peach, halved and sliced thinly
• 1/2  teaspoon agave
• 1/4 teaspoon cinnamon

Mix together in bowl  and set aside to let juices fuse.

Cobbler:

• 1/4 cup raw cashews
• 1 Medjool date, pitted and chopped
• 1/4 teaspoon vanilla powder
• pinch of salt

Place ingredients in processor fitted with an S blade and process until dates and cashew begin to stick together, approximately 1 minute.

Place peaches in serving dish, ramekin, or ring mold, laying down the layers of peaches one on top of another.  Crumble nut and date mixture on top of peaches, lightly pressing mixture with fingers  to form a firm topping.  Compress lightly, and serve.  If using ring mold, compress mixture down slightly and gently remove ring mold.

A fun and patriotic dessert that will set off fireworks in your mouth!

• 2 pints fresh blueberries
• 2 pints fresh raspberries
• 2 teaspoons agave nectar

Blueberry Syrup

Place 1 pint of blueberries in a blender with 1 teaspoon of agave and puree. Pour into a fine mesh strainer, to remove skins and seeds. Syrup will be a bluish/purple.

Raspberry syrup

Place 1 pint of raspberries in a blender with 1 teaspoon of agave and puree. Pour into a fine mesh strainer, to remove seeds. Syrup will be a bright red.
For decorating ease, place syrups in squirt bottles.

Coconut sheets

• 1 ½ cups organic fine shredded coconut
• 2 Tablespoons Agave
• 2 Tablespoons Coconut Butter, softened in hot water bath

Place coconut, butter and agave in food processor fitted with S-blade and process until mixture begins to stick together. Remove blade and macaroon mixture, placing on a sheet of wax paper laying over a small, transferable cutting board. Layer another piece of wax paper on top of mixture and gently press with palm of hands. With rolling pin, begin to roll out a 12×12 inch square coconut sheet about ¼ inch. Place cutting board into refrigerator or freezer until firm (appx 15 min). Remove, and cut into 9- 3” X 3” squares.

Place one square on “white” serving plate, layer with blueberries, place another square atop of blueberries and layer with raspberries, and then top with one more square. Drizzle and decorate with fresh blueberry and raspberry syrup.
Makes 3 servings

Prepare in a tart mold for an elegant looking dessert.

Ingredients

• 1 cup fresh cherries, pitted and sliced
• 2 apricots (seeded and thinly sliced)
• 1 /4 teaspoon cinnamon
• 1/2 teaspoon agave

Directions

Toss sliced cherries and apricots, agave and cinnamon together in a bowl and let sit to infuse flavors while preparing the topping.

Crisp Ingredients

• 1/4 cup raw pecans
• 1 Medjool date, pitted and chopped
• 1/8 teaspoon cinnamon
• 1/8 teaspoon vanilla powder
• 1/8 teaspoon sea salt

Directions:

Place all ingredients in a processor fitted with an s-blade. Pulse until pecans and dates are broken down. Place sliced cherries and apricots in serving dish of choice. Crumble pecan-date mixture on top of cherries and apricots, then press lightly to form a crusty top. Enjoy as is or serve with your favorite non-dairy frozen dessert.