SERVES: 1
A few years ago I made a celebratory meal and was reminded of the special creativity we can have when it comes to creating great raw desserts that really hit the spot! For the meal I made a gorgeous new juice recipe, which tasted like punch, served a huge helping of my favourite kale and avocado salad (which I never grow tired of) and for dessert I decided to get creative and make a multi-layered ice-cream sundae. So this week I'm going to give you some ideas for how you can do the same and leave the actual details and constituent parts entirely up to you! Here's what I did...
EQUIPMENT
Food Processor, Champion Juicer
INGREDIENTS
Mango
Passion fruit
Frozen raspberries
Fresh raspberries
Banana
Medjool dates
Raw chocolate powder
Agave nectar
Almond butter
DIRECTIONS
Bottom layer of sundae glass (yellow/orange): Fruit puree made from fresh mango mixed with passion fruit.
Next layer up (pink): Frozen raspberries blended with banana, date and a little mango.
Next layer (brown): Thick chocolate sauce made from raw chocolate powder, agave nectar, almond butter and water.
Next layer (pink): As per layer two.
Next layer (yellow/white): Banana ice-cream made in the Champion juicer.
Toppings: Fresh raspberries covered and surrounded by more mango sauce.
Now... the above is a very straightforward simple option. I made everything fresh apart from the chocolate sauce which I made earlier that day (it keeps for days in the fridge). But there is definitely room for improvement - providing your sundae glass is big enough! Unfortunately after drinking a juice and eating a very large salad I could only manage the top two layers of mine, but my guest - a fairly recent convert to raw food - successfully managed to eat both with grateful glee!
In future versions I added more fresh fruit chunks and have experimented with different colours - there's nothing to stop you creating a blue layer for example, using fresh or frozen blueberries - that looks very cool!
Have fun with this - it's the ultimate in fun food art (and the kids won't be complaining either!).
Raw Coach Top Tips:
- Think about getting creative not just with colour but the way you lay the foods in - done patiently there's nothing to stop you creating a sundae glass that is one colour one side and another completely different one the other!
© 2011 Karen Knowler WOULD YOU LIKE TO USE THIS RECIPE IN YOUR EZINE OR ON YOUR WEB SITE? You can, as long as you include this complete blurb with it: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.
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