Frequently Asked Questions ...

Questions About Raw Food Made Easy . . .

1. What is the raw food diet?
2. What are some of the nutritional benefits of the raw food diet?
3. Do you recommend eating a 100% raw diet?
4. What is the importance of enzymes in the raw food diet?
5. Isn't the raw food diet high in fat, with all those nuts, seeds, and avocados?
6. Where do I get my protein?
7. Is the raw food diet expensive?
8. I have a small kitchen. Do I need a lot of appliances and ingredients to make raw foods?
9. What do you eat in a typical day?
10. What first steps do you recommend for beginners who are used to SAD (the Standard American Diet)?
11. What are some healthy options for breakfast?
12. I don't like the taste of green leafy vegetables. What can I do to disguise them?
13. I'm worried my digestive system can't handle too many raw fruits and vegetables. What can I do?
14. How do you invent a new recipe?
15. How can I stick to a raw food diet in the cold weather?
16. Are your recipes gluten free?
17. I love pasta, but I know that all those carbs aren't good for me. Is there a raw substitute?
18. How do you make tough greens like kale and collards palatable raw?
19. How can I make creamy salad dressings that aren't so high in fat?
20. I have to take my lunch to work and I don't want to bring a large salad. Any suggestions for portable lunches?
21. Do you have any tips for sticking to a healthy diet while traveling?
22. I have a really busy week--I don't even have 30 minutes most weekdays! Are there any raw food dishes I can make in advance?
23. How can I have variety in weekday lunches and dinners without making a lot of different recipes each day?
24. How can I get my kids to eat more fruits and vegetables?
25. Which blender, juicer, food processor, ice cream maker, and dehydrator do you recommend?

Questions About Raw For Dessert . . .

26. I’m skeptical. What makes raw food desserts so special?
27. Will everyone in my family like raw food desserts?
28. Do I need to ‘outfit’ my kitchen with special tools and ingredients to make raw food desserts?
29. I’m inexperienced in the kitchen. Do I need to know any special techniques?
30. Do I have to spend a lot of time in the kitchen with Raw for Dessert recipes?
31. If there’s no added sugar, what makes raw food desserts taste sweet?
32. What is agave?
33. What’s the best source for raw food dessert ingredients?
34. I’m on a budget, can I still enjoy going Raw for Dessert?
35. Are raw food desserts low in fat and calories?
36. Are raw food desserts becoming mainstream?
37. What inspired you to create Raw for Dessert recipes?
38. What’s your favorite recipe in Raw for Dessert?
39. I want to try serving a raw food dessert to my family. Could you recommend a recipe that isn’t too intimidating?
40. My kids are having a bake sale at their school and I’d love to contribute a healthy treat. Any suggestions?
41. I’m cooking a special dinner for my fiancé, and I’d love for it to have a theme...and a really romantic dessert...and be raw, too. Am I crazy?
42. How can I make a bowl of fruit into something a little more exciting to serve to my family?
43. I like a light dessert, but one with lots of flavor...and I just LOVE chocolate. Any suggestions?
44. I’d love to figure out a way to get my kids to eat more apples--any suggestions?
45. Do raw food desserts have to be eaten immediately?

1. What is the raw food diet?

"Raw" means food that is unprocessed, unrefined, and untreated with heat. The three main raw food groups are fresh fruits, vegetables (particularly green leafy vegetables) and natural fats, such as avocados, nuts, and seeds. Raw food isn't a radical concept; most nutritionists agree that we need to eat more fresh fruits and vegetables. The raw food diet simply suggests that these foods should be most of what we eat, and should be prepared in a way that maximizes nutrient content.

[TOP]

2. What are some of the nutritional benefits of the raw food diet?

Eating a diet rich in fresh greens, vegetables, and fruits is the easiest way to maintain optimal health and weight. It helps you avoid the foods that have been linked to degenerative diseases and weight gain, including “bad carbs” (such as white sugar and white flour) and “bad fats” (saturated and trans-fats). Additionally, raw greens, vegetables, fruits, nuts, and seeds have vitamins, minerals, phytonutrients, enzymes, and fiber--all essential for good health. Better nutrition will not only help prevent disease and overweight, but also slow the aging process and increase energy.

[TOP]

3. Do you recommend eating a 100% raw diet?

Eating raw foods doesn't need to be all or nothing. A small percentage of people eat 100% raw, but this isn't practical for most of us. Eating even 50-75% raw foods can improve health and vitality. The main point is to increase the percentage of fresh fruits and vegetables in the diet.

[TOP]

4. What is the importance of enzymes in the raw food diet?

Enzymes help "digest" or break down raw foods. For example, when fruits ripen, their enzymes change starches into simple sugars (which is why unripe fruit isn’t as sweet). Raw fruits, vegetables, nuts, and seeds contain the enzymes necessary to complete the digestion process. (The enzymes in nuts and seeds are activated through soaking them.) The importance of food enzymes in the diet is currently a subject of debate among nutritionists. What we do know is that enzymes are the most heat sensitive of all nutrients, destroyed at temperatures above 118 degrees. More and more research suggests that eating high-enzyme foods aids digestion, and that our bodies can recycle many of the enzymes in food, which means less depletion of its own store of enzymes. Eating an enzyme-rich diet is thought to increase vitality and slow the aging process.

[TOP]

5. Isn't the raw food diet high in fat, with all those nuts, seeds, and avocados?

There are good fats and bad fats. The bad fats include trans-fats, saturated animal fat, and refined polyunsaturated fats, such as the fat in refined cooking oils. The "good fats" are all the raw ones: the mono-unsaturated fats, present in avocados, almonds, and olive oil; Omega-3 fatty acids, present in hemp seeds, flax seeds and walnuts; and medium-chain saturated fatty acids, present in coconut and coconut oil. True, you don't want to eat too much fat of any kind, but as long as you are getting enough fresh fruits and green leafy vegetables, and not overeating, you don't have to worry about including the good fats in your diet.

[TOP]

6. Where do I get my protein?

Protein can be found in all natural foods. Vegetables and fruits taken together have about 15% of their calories as protein. Nuts, seeds (especially hemp and sesame), nut/seed butters, dark leafy greens and sprouts, and algae (such as spirulina) are rich sources of protein. More protein is assimilated in raw foods than in cooked foods, which means you don't need to eat quite as much protein if it's from raw sources. Even non-vegetarians (who consume more protein), should still also add at least 50% raw foods to their diets. Once they do, non-vegetarians often find that they naturally reduce the amount of animal protein they consume.

[TOP]

7. Is the raw food diet expensive?

When you make simple recipes, like the ones in Raw Food Made Easy for 1 or 2 People, the raw food diet is less expensive than the Standard American Diet. True, organic fruits and vegetables cost more than conventional ones, but they are still cheaper than meat, dairy products, and processed foods. And even if organic fruits and vegetables do cost more money, the benefits to your health will save you money in the long run.

[TOP]

8. I have a small kitchen. Do I need a lot of appliances and ingredients to make raw foods?

No. All you need to get started is a blender, a food processor, a knife, and a cutting board. And they don't need to be expensive brands either. You do not need a food dehydrator or fancy high-speed blender to make the recipes in Raw Food Made Easy for 1 or 2 People. You also don’t need a juicer in the beginning, although you may want one eventually if you choose to have juice for breakfast. As far as ingredients go, nothing exotic is needed. Stocking your kitchen with just a few staples, such as almonds and sunflower seeds, and basic produce, such as kale, cucumbers, tomatoes, and seasonal fruit, will enable you to create healthy raw meals right away.

[TOP]

9. What do you eat in a typical day?

I eat pretty simply. I start off each day with a large glass of water. Then I'll have a fruit and green smoothie (orange, banana, blueberries, and kale) or green juice (kale, celery, cucumber, apple). Lunch is usually a soup and a dip or paté made from almonds and sunflower seeds with lots of cut-up veggies. Dinner is often a large salad. Sometimes I have seasonal fruit or a raw dessert as a snack.

[TOP]

10. What first steps do you recommend for beginners who are used to SAD (the Standard American Diet)?

If you take just three steps, you will automatically be eating about 50% raw foods:

1. Start the day with 16 oz of pure water. Then have juice, a smoothie, and/or fruit.
2. Begin typical lunches and dinners with a salad, maybe with avocado to make it heartier. Alternatively, have a raw soup as a starter.
3. If you snack, eat raw vegetable sticks, fruits, or vegetable juices. Plus pure water between meals.

[TOP]

11. What are some healthy options for breakfast?

I recommend keeping the morning meal light. This will leave you feeling energized and ready to begin the day. Juices and fruits are perfect for breakfast, since they are high in nutrients yet low in calories and easy to digest. If you need something heartier in the morning, try my Granola in Raw Food Made Easy for 1 or 2 People.

[TOP]

12. I don't like the taste of green leafy vegetables. What can I do to disguise them?

The easiest way to eat more greens is to blend them into a delicious fruit smoothie. My favorite breakfast is the following smoothie: 1/2 orange, 1/2 banana, 1/2 cup blueberries, 2 leaves kale, and water to thin. Another one I like is 1/2 cup pineapple, 1/2 cup strawberries, 1/2 cup spinach, and water to thin. You won't even notice the greens.

[TOP]

13. I'm worried my digestive system can't handle too many raw fruits and vegetables. What can I do?

Raw fruits and vegetables are high in fiber, so there may be an adjustment period. Fruits generally aren't the problem--they are easy to digest, as long as you eat them in moderate amounts and on an empty stomach. As far as vegetables go, emphasize the easy-to-digest greens and vegetables at first, such as lettuce, celery, cucumbers, tomatoes, summer squash, red bell peppers, and green, leafy sprouts. And make sure you chew really well. Dark greens and cruciferous vegetables, such as kale, collards, cabbage, and broccoli are very nutritious (rich in protein and minerals), but can be harder to digest. Try shredding them fine and massaging them with a little sea salt, olive oil and lemon juice to soften them. Or, take greens as juices and blended soups at first, as you gradually adapt to eating more raw foods. You can also add your greens to blended fruit smoothies (use 60% fruit, 40% greens, and water to thin). Dehydrated green superfood powders are convenient supplements, especially while traveling.

[TOP]

14. How do you invent a new recipe?

I often think about a favorite cooked food dish I want to replicate. I use the same seasonings and herbs as in the traditional dish, but substitute raw ingredients for the cooked ones. For example, my Not Tuna Paté recipe in Raw Food Made Easy for 1 or 2 People has onion, celery, parsley, and lemon juice, just like traditional tuna salad, but almonds and sunflower seeds replace the tuna. Whenever I come up with a new recipe, I also think about how it can be made in under 30 minutes!

[TOP]

15. How can I stick to a raw food diet in the cold weather?

Just because you want to eat raw doesn't mean foods should be out-of-the-refrigerator cold. Let them come to room temperature. You can also warm soups and sauces over low heat on the stove for a couple of minutes. And drink hot teas. Getting vigorous exercise will also warm you up in the winter.

[TOP]

16. Are your recipes gluten free?

Yes, all my recipes are wheat-free and gluten-free.

[TOP]

17. I love pasta, but I know that all those carbs aren't good for me. Is there a raw substitute?

There is a raw low-carb substitute for pasta--zucchini! When people say they like pasta, what they usually mean is that they like the taste of the sauce and the "al dente" texture. Zucchini is a bland and softer vegetable, so when you cut it the right way, it actually has an al dente texture, and it absorbs the flavor of any sauce you serve it with. To make zucchini pasta, start with a peeled zucchini, and use the vegetable peeler to produce long ribbons, rotating the zucchini until only the core of seeds remains. These ribbons are your "fettuccini", and they taste delicious with marinara or pesto sauce.

[TOP]

18. How do you make tough greens like kale and collards palatable raw?

To make a raw green such as kale more palatable, cut it into really fine ribbons, and then add a dressing of extra-virgin olive oil, lemon juice, and sea salt. Don't just toss it gently the way you'd toss a green salad. You want the kale to wilt, so massage the dressing into the greens with your hands. The result will be kale as soft as steamed or stir-fried, but more colorful and flavorful.

[TOP]

19. How can I make creamy salad dressings that aren't so high in fat?

You can make dressings out of cucumbers, red bell peppers, or tomatoes, to create a low-fat creamy dressing. The red bell pepper dressing in Raw Food Made Easy for 1 or 2 People has the following ingredients, blended until smooth: red bell pepper, extra virgin olive oil, lemon juice, sea salt, garlic, cayenne, fresh dill or basil, and red onion.

[TOP]

20. I have to take my lunch to work and I don't want to bring a large salad. Any suggestions for portable lunches?

Try making a raw soup, which is like a smoothie, but with vegetables instead of fruits. Start with a lot of greens and veggies, because when you blend them down, they condense in volume. You can transport raw soup in a jar or thermos and drink it or eat it with a spoon. Also try a dip or paté, such as Not Tuna Paté, with cut up veggie sticks. You can eat this like finger food--much easier than eating a salad when you're on the go.

[TOP]

21. Do you have any tips for sticking to a healthy diet while traveling?

When traveling, I eat lots of fresh fruits, since they don't require preparation. I also bring a small blender with me, which takes care of a breakfast smoothie (usually orange, banana, and a tablespoon of one of the “green” powders on the market). Snacks are easy with all the delicious raw food bars that are available. Apples and almonds also make a good snack. For lunch try some cut up veggies and raw flaxseed crackers (also widely available in natural food stores these days), with store-bought guacamole and salsa, or simply with some avocado or almond butter. At a restaurant for dinner, I'm more flexible. I try to keep my choices as healthy as possible, avoiding red meat, fried foods, white bread, and white sugar. If I do indulge, I simply eat very lightly the next day to compensate. With this flexible approach, I haven't found it difficult to stick to a mostly raw diet.

[TOP]

22. I have a really busy week--I don't even have 30 minutes most weekdays! Are there any raw food dishes I can make in advance?

Almond milk, salad dressings, patés (dips made from soaked nuts and seeds) and desserts all keep for five days in the refrigerator.

[TOP]

23. How can I have variety in weekday lunches and dinners without making a lot of different recipes each day?

One of the central concepts of Raw Food Made Easy for 1 or 2 People is to make one recipe at the beginning of the week, and then transform it into many different meals. The nut/seed patés are particularly versatile this way. The Not Tuna Paté recipe can be used in the following ways: Add a scoop of it on top of or mixed into a salad, use it as a dip/spread with crudités (cut up veggies) and crackers, stuff it into a hollowed-out tomato, red bell pepper half, Romaine leaf, or mushroom, roll the paté and other veggies into nori seaweed to make California rolls, layer it between two tomato slices and top with pesto, sprouts, and thinly sliced olives to make Tomato Stacks. That's 8 meals!

[TOP]

24. How can I get my kids to eat more fruits and vegetables?

Kids need fruits and vegetables more than anyone--to be energetic and happy, to perform well in school, and to develop healthy eating habits for life. You can encourage both fruit and vegetable eating by enlisting your children's help in preparing easy recipes, especially brightly-colored dishes and finger foods. Some of Jennifer's kid-friendly favorites include: Green Smoothies, Veggie Chips with Ranch Dressing, Zucchini Noodles with Marinara Sauce, Tomato Stacks, Chocolate Chip Cookies with Almond Milk, Mango Sorbet, and Blueberry Pie.

[TOP]

25. Which blender, juicer, food processor, ice cream maker, and dehydrator do you recommend?

I recommend the Kitchen Aid KSB560 5-speed model blender (Amazon.com), or the Osterizer Classic (Amazon.com). I tested all of the recipes in my book using the Osterizer Classic. The Kitchen Aid is the one I use in my DVD, and it’s the blender I’m currently using to test the recipes for my next book, Raw For Dessert (due out in 2009). Eventually, you may wish to purchase a high-speed blender such as the Vita-Mix 5000 (Amazon.com) or the BlendTec HP Total Blender (Amazon.com). These blenders can hold a large amount of food and can easily pulverize nuts to a silky-smooth cream. However, these high-speed blenders are much more expensive.

I recommend the Cuisinart 11-cup Pro Custom food processor (Amazon.com). If you have a smaller food processor, it will work fine, but you may need to make a recipe in two or more batches. The 14-cup size is great if you routinely prepare food for larger numbers of people, or if you teach raw food classes.

I recommend the Tribest Green Star and Solostar juicers (Amazon.com). Centrifugal juicers (the ones that spin around and have a strainer with blades that the produce passes through) are good for hard fruits and vegetables, such as apples, carrots, and beets, and they are very fast. However, they are not effective at extracting the maximum amount of juice and nutrition from leafy greens, such as celery, parsley, and kale. I drink green leafy vegetable juice almost every morning, and I’ve used the Green Star and Solostar juicers exclusively over the past several years. If you don’t want to invest in either of these juicers, the Breville juicer is a good centrifugal juicer (Amazon.com).

If you get into gourmet raw food preparation, you may decide to invest in a dehydrator. My book, Raw Food Made Easy for 1 or 2 People, doesn’t require a dehydrator for any recipes, and I never use one except when I’m teaching gourmet classes. But they are useful if you plan to make flax crackers, fruit leathers, and certain kinds of cookies, bars, and granolas. They are also useful for warming raw food dishes, such as lasagnas, pies and crisps, and soups. My favorite brand is the Excalibur (Amazon.com). Get the 9-tray size if you plan to use it a lot; otherwise the 5-tray size is fine.

[TOP]

26. I’m skeptical. What makes raw food desserts so special?

Raw foods taste great and make you feel wonderful. Raw food desserts are mouthwatering sweet-tasting dishes for people who prefer food made from ingredients that are unprocessed, unrefined, and untreated with heat. The recipes you’ll find in Raw For Dessert are made with all-natural products such as fresh fruits, nuts, and natural sweeteners. They’re prepared simply with minimum ‘fussing,’ so they deliver maximum tastebud satisfaction.

[TOP]

27. Will everyone in my family like raw food desserts?

Yes! Kids, teens, adults, and seniors all enjoy raw food desserts...because they’re so delicious! Raw dessert recipes are made with naturally appetizing, naturally wholesome ingredients that please even the most finicky eater.

There’s no ‘one’ reason why people eat raw foods. Some people simply enjoy eating food the way nature prepared it – raw. Others want to avoid the unhealthy additives that are part of food processing. Still others appreciate the weight-loss benefits that a raw diet can deliver. Raw For Dessert recipes are also popular with vegans and vegetarians. People with a lactose intolerance, as well as those suffering from Celiac Disease and other food allergies are free to enjoy raw desserts since the recipes are grain-free, gluten-free, and dairy-free.

Recipes such as the velvety Coffee Ice Cream made with almond milk and the flavorful, flour-free Spice Cake mean that people who have had to say ‘no’ to their favorite desserts can enjoy a generous serving...and seconds., too.

[TOP]

28. Do I need to ‘outfit’ my kitchen with special tools and ingredients to make raw food desserts?

Not really. As far as tools are concerned, all the things you need can be found in an everyday cook’s kitchen. The one essential appliance for a Raw For Dessert cook is a food processor. It makes short work of many of the tasks.

The recipes in Raw For Dessert rely on many of the same ingredients as can be found in the best ‘regular’ desserts, but contain no processed products of any kind. If your pantry is stocked with seasonal fruit, nuts, and a few other simple items, you can create a show-stopping raw dessert...or first course! The luscious, 2-ingredient Strawberry Soup recipe doubles as both a palate-teasing appetizer and a meal-ending dessert.

[TOP]

29. I’m inexperienced in the kitchen. Do I need to know any special techniques?

Absolutely not. I’m a home chef myself, not a graduate of a fancy French cooking school. The recipes I’ve included in Raw For Dessert are quick and easy, and don’t require that you be a top chef. You’ll use a knife to slice, dice, and mince various ingredients, but a food processor and blender do much of the work for you. Even things that sound challenging such as opening a young coconut or making nut milk are quite simple.

Raw For Dessert includes a section on basic techniques that can be quickly mastered by someone with minimal kitchen skills. If you can slice, drizzle, and sprinkle, you’ve got what it takes to make Mango Carpaccio, shaved slices of fruit drizzled with lemon and a light agave syrup.

[TOP]

30. Do I have to spend a lot of time in the kitchen with Raw For Dessert recipes?

No! These recipes are streamlined to get you out of the kitchen and into the dining room....or den...or wherever you like to enjoy your favorite dessert. The beauty of raw food, in general, is the simplicity of it all. Most of the recipes in Raw For Dessert require only 5 or 6 simple ingredients and preparation is wonderfully un-complicated.

Even an inexperienced chef is just a few, simple steps away from crave-able desserts such as pineapple upside-down cake, pumpkin pie, and fudge. The ‘secret’ to any Raw For Dessert recipe comes from combining a few key ingredients that complement one another both in taste and texture.

[TOP]

31. If there’s no added sugar, what makes raw food desserts taste sweet?

Nature! Instead of sending cooks to the sugar aisle at the supermarket, Raw For Dessert recipes call for naturally sweet ingredients such as fresh fruit, dried fruit, coconut, and agave syrup.

If you’re wondering whether natural sweeteners deliver the same flavor intensity as those that have been processed, I suggest you try the Dark Chocolate Truffles recipe. The goodness of agave syrup combined with medjool dates give these candies a delightfully complex sweetness that is, in my opinion, far superior to the taste of processed sugar.

[TOP]

32. What is agave?

Agave is natural sweetener which is derived from a cactus plant that is native to Mexico and has been used in the manufacture of tequila for centuries. Agave is a low-glycemic sweater means it doesn't spike blood sugar levels the way refined cane sugar does. It is 90% fructose, the same natural sweetener found in most fruits. This is important because fructose is processed more slowly in the body than is glucose (sugar), providing a gradual, steady supply of energy to the body.

[TOP]

33. What’s the best source for raw food dessert ingredients?

The first place to start is a local farmer’s market where you can source the best seasonal fruits at the peak of their flavor. However, the tremendous surge in interest in raw and natural foods has made it easier than ever to find quality ingredients for raw food dessert-making in the aisles of your supermarket. Organic, pesticide-free fruits and vegetables are now pretty much standard in every produce section and you can find a variety of natural sweeteners in the cooking and baking section.

Health food stores carry a great assortment of raw nuts and dried fruits. And young coconuts can be found in many natural foods stores and ethnic food markets.

[TOP]

34. I’m on a budget, can I still enjoy going Raw For Dessert?

Of course! The trick for thrifty shoppers is to look for what’s in-season...and on-sale...to get the best raw dessert bang for your food buck. In July and August, for example, the Summer Berry Compote is quite inexpensive to put together. You can make something quite delicious for a few dollars. In the fall, when apples are in season, the Apple Compote with Golden Raisins and Pistachios is an economical choice. You can make it even more wallet-friendly by substituting whatever nuts you find on sale for the pistachio.

In addition to the cost of fruit, there’s the cost of the sweeteners, but there’s good news there, too. A bottle of light agave syrup, one of the most common sweeteners in Raw For Dessert costs anywhere from $8 to $12, depending on the size of the bottle and the quality of the agave. However, you only need to add a small amount to many recipes -- so it lasts a long time.

[TOP]

35. Are raw food desserts low in fat and calories?

The recipes in Raw For Dessert are not always low in fat and calories. However, these raw food desserts replace ‘bad’ fats such trans-fats, saturated animal fat, and refined polyunsaturated fats with ‘good fats’: the healthful mono-unsaturated fats, present in avocados and almonds; Omega-3 fatty acids, present in walnuts; and medium-chain saturated fatty acids, present in coconut and coconut oil. Still, raw food desserts should be eaten in moderation.

[TOP]

36. Are raw food desserts becoming mainstream?

Yes! With diners increasingly concerned about health and nutrition, restaurants are discovering the fiscal value along with the flavor value of menus with raw foods and raw food desserts. Celebrity chefs like Charlie Trotter who now offers raw dishes in his Chicago restaurant have helped put the diet in the headlines as have celebrity raw food enthusiasts including musicians Jason Mraz, David Bowie, and Sting; actresses Angela Bassett, Alicia Silverstone, and Demi Moore; actor Woody Harrelson; and comedian Robin Williams.

On television, the TV Network’s “Top Chef Masters” series included an episode where competitors created gourmet raw treats for vegan actress Zooey Deschanel. If I had been one of the cooks and under the wire time-wise, I’d have whipped up my simple (and simply delicious) raw food dessert: Pineapple Sorbet. All it takes to make this elegant, figure-friendly treat is a quick whirl of pineapple, agave syrup and lemon juice in the blender...followed by a trip to the freezer. In just two hours, you’ve got a tropical paradise waiting for your mouth.

[TOP]

37. What inspired you to create Raw For Dessert recipes?

My sweet tooth! I’ve always enjoyed sweets and have a real passion for fresh fruits. Even as a child, I didn’t like anything that tasted artificial and preferred the clean, naturally sweet flavors that came from fruit...especially the really flavorful, juice-running-down-your-chin summer varieties like peaches, nectarines, and mangoes.

I remember being mesmerized by the giant rotating dessert displays that you would see at diners...with giant cream-topped cakes and pies. So one Raw For Dessert recipe that takes me back to childhood instantly is the Banana Cream Pie. What I really love about this recipe is the cloud-like pastry cream that’s made from young coconut meat.

[TOP]

38. What’s your favorite recipe in Raw For Dessert?

That’s like asking a mother to name her favorite child! Each dessert in Raw For Dessert is special to me for a different reason. I’m extremely proud of the frozen desserts made with nut milks because I think ice cream is one of everyone’s favorite desserts. I love being able to serve cool, refreshing sundaes without having to worry about what things like butterfat, processed sugar, and artificial ingredients are doing to my health.

One sundae that never fails to delight is the Knockout Brownie Sundae. It’s a mountain of flavor! At the base of the mountain is cocoa-rich brownie studded with dried cherries. Next comes a generous scoop of Brazil Nut-Vanilla Ice Cream (or any other flavor you like). A generous portion of Chocolate Ganache completes the picture...and you can be as artistic as you like, drizzling it with a spoon or with a squeeze bottle.

[TOP]

39. I want to try serving a raw food dessert to my family. Could you recommend a recipe that isn’t too intimidating?

I have a wonderful recipe in mind for you: Key Lime Pots De Crème. The texture is heavenly, and this dessert combines all the best features of the American favorite Key Lime Pie and the French favorite Pot de Crème (a creamy rich custard)

This is one of my favorites in Raw For Dessert because of the ‘secret’ ingredient: avocado! The soft pulp is mixed with coconut oil, agave syrup, lime juice, and a few other simple pantry items and is magically transformed into a silken mousse-like consistency with a heavenly flavor.

[TOP]

40. My kids are having a bake sale at their school and I’d love to contribute a healthy treat. Any suggestions?

You bet! It’s wonderful that you want to introduce raw food desserts to your child’s schoolmates and parents. And I think the best choice for your bake sale would be Raspberry Squares. They’re bar cookies and kids will love them. (Adults, too)

You bet! It’s wonderful that you want to introduce raw food desserts to your child’s schoolmates and parents. And I think the best choice for your bake sale would be Raspberry Squares. They’re bar cookies and kids will love them. (Adults, too) The taste makes this recipe kid-friendly and the easy preparation makes it a natural for a busy mom on the go. You can prepare a double-batch of the Shortbread Crust weeks in advance, whenever you have time. Then, we get closer to sale day, you can make the raspberry jam and assemble the cookies. The trick to this recipe is to chill the cookies or at least two hours before taking them to the sale. They’ll taste better...and travel better, too.

[TOP]

41. I’m cooking a special dinner for my fiancé, and I’d love for it to have a theme...and a really romantic dessert...and be raw, too. Am I crazy?

Crazy in love, it sounds like! Congratulations. I’ve got a perfect menu for you that is exotic, and delicious—it’s an elegant Middle Eastern feast.

Start the evening with Zucchini Hummus and crudités (cut up veggie chips) as a savory appetizer followed by Zucchini Noodles with Middle Eastern Marinara and Carrots with Moroccan Spices for your main course. (You’ll find recipes for both these dishes in my first book Raw Food Made Easy for 1 or 2 People). For dessert, I recommend you serve the Indian rice pudding known as Kheer. (there is a raw version of this in Raw For Dessert). Creamy and rich, with the delicate taste of rose water, it’s the perfect end to a perfect evening.

[TOP]

42. How can I make a bowl of fruit into something a little more exciting to serve to my family?

I don’t think anything makes a bowl of fruit more inviting that an enormous dollop of whipped cream. The problem is that commercial creams are pumped full of nitrous oxide, have stabilizers and preservatives added to them, and are filled with animal fat. The solution is nut cream. Nut cream is made by soaking nut meats and then processing them in the blender with natural sweeteners, flavorings, and water.

In Raw For Dessert, you’ll find Chocolate and Vanilla Cashew Cream recipes that you can prepare in minutes. The vanilla version can be layered with berries to make an elegant parfait for adults while the chocolate cream can be the crowning glory on a bowl of kid-friendly bananas.

[TOP]

43. I like a light dessert, but one with lots of flavor...and I just LOVE chocolate. Any suggestions?

After a big meal or on a hot day, I like to reach for a little dish of sorbet to satisfy my sweet tooth. Sorbet is light and cooling, and naturally fat-free. Since you’re a chocolate lover, I’d recommend you try the Bitter Chocolate Sorbet recipe in Raw For Dessert.

What’s beautiful about this sorbet recipe is that it’s made with cocoa powder, water, and whole cane sugar only. As a result, it delivers a super-chocolate intensity without being overly rich or sweet.

[TOP]

44. I’d love to figure out a way to get my kids to eat more apples--any suggestions?

Apples are a wonderful source of flavor and nutrients, and we could all be enjoying an apple-a-day to help keep the doctor away. There are several apple-centric recipes in Raw For Dessert, but I think the Caramel Apple Stacks may be the answer to your dilemma.

I like to use Gala apples for this recipe. They’re a nice size and have a sweet, delicate flavor. (You can use any variety you prefer, of course). I slice the apples thin and top them with a richly satisfying caramel sauce, before adding a scoop of Brazil Nut-Vanilla Ice Cream. Delicious!

[TOP]

45. Do raw food desserts have to be eaten immediately?

No. Many of the recipes in Raw For Dessert can be enjoyed over several days. The nut-milk ice creams can hang out in the refrigerator for up to five days. Cupcakes and cookies, such as the Lemon-Cranberry-Pistachio and Ginger Spice varieties, will remain fresh for up to 3 months if kept in an air-tight container in the freezer.

I also have a recipe for a Shortbread Crust that stores well and serves as a base for several desserts. The crust is made with nuts, dates, dried coconut, and salt and can be stored for up to three months in the freezer. Make a double-batch and you’re half-way-there any time you want to whip up a raw pie or tart.

[TOP]