Dessert in the RAW

RAW GINGER COOKIES

Recently have been exposed to the RAW FOOD movement, as I like to call it. One can be as hard core as they want to be and only eat raw food, or incorporate it here and there. Nothing is cooked over 110F, no sugar, no salt, no preservatives...just everything in the raw, unprocessed. Sounds boring, but if you google this stuff, the food realy looks delicious! The way they can mesh ingredients and flavors, is fascinating. Although I do not think I will purchase a dehydrator and eat 100% raw, but their way of making dessert appeal to me: no cream, no butter, no sugar....none of the bad stuff that is usually in dessert. So I took it upon myself to purchase Raw for Dessert by Jennifer Combleet and attempt to make every dessert from this book (over the next year of course), because they are so healthy, and a perfect snack or after-dinner sweetness to satisfy those cravings. Basically all the ingredients consist of nuts, dried or fresh fruit, coconuts, avocados...if you do need to sweeten something you use agave syrup (made from the agave cactus) or raw honey. Raw food is much more nutritious because all the original vitamins/minerals are still intact, you body digests it better, and helps with weight management as well!

Raw Ginger Cookies (pictured above)

1 cup raw almonds

1/4 cup raw walnuts

2 T, whole cane sugar (i used stevia)

1/2 tsp ground ginger

1/4 tsp ground cinnamon

pinch salt

pinch ground nutmeg

8 pitted medjool dates

1/4 cup raisins

Directions:

Place 1/2 c. of almonds in a food processor fitted with the S blade and process until finely ground. Set aside in a small mixing bow.

Put the remaining 1/2 cup almonds and all the walnuts, sugar, ginger, cinnamon, sat, and nutmeg in the food processor and process until, coarsely chopped. Add the dates and process until the mixture begins to stick together. Don't over process; chunks of almonds and walnuts should still be visible. Add the raisins and pulse briefly, just until mixed.

Remove the cookie dough from the food processor and place it in a medium mixing bowl. Scoop about 1 tablespoon of the dough into your hand and squeeze it firmly until it sticks together. Roll it into 1-inch ball and flatten it slightly to make a cookie. repeat until all the dough has been used. Roll each cookie in the ground almonds and place on a plate. Chill in the refrigerator for at least 1 hour before serving.

Store in a seal container, will keep 1 month in the refrigerator or 3 months in the freezer!

STRAWBERRY SOUP

Strawberry Soup

2 cups fresh strawberries, hulled

1/4 cup plus 1 tsp light agave syrup

1/4 cup raw cashews, soaked about 1-2 hours (makes them creamier when blended)

1 tsp lemon juice

Thinly slice 3 of the strawberries. Place them in a small bowl with 1 tsp. of the agave syrup and toss gently to combine. Set aside in the refrigerator.

Place the remaining strawberries, agave syrup, raw soaked cashes and lemon in blender. Process until smooth. Chill in refrigerator for at least 1 hour before serving. Serve in shallow soup plates or shot glasses, garnished with the reserved strawberry slices.

Store in a sealed container in the refrigerator, will keep for 24 hrs.

Recipes from Raw for Dessert: Jennifer Cornbleet