Cherry Season!!! Yum! I’m addicted to cherries. I’m addicted to picking them, drying them to be enjoyed all year, freezing them (for the same reason), and eating them by the handful. It’s bad…..But here’s a recipe that I’ve adapted from my cooking course www.rouxbe.com. Their recipe calls for a bunch of pepper, which I found…
Raw Orange Coconut Tartlets
These coconut macadamia nut tartlets are a perfect grain free dessert. They can be eaten on their own or topped with chocolate or a sorbet for a special occasion. The base of the recipe was adapted slightly from Kris Carr’s, Crazy Sexy Kitchen recipe for coconut tartlets. I added more nuts, used orange zest and…
Date & Nut Bites
I made these for a class I taught-and in a whirl of a food processor, they were done. That’s how easy this recipe is folks! Depending on how much crunch you still desire, you can pulse the processor just to break up the ingredients or blend finely, and create a smooth paste-like mixture. Your call!…
Cashew Cream Cheese
Cashews have a slightly sweet flavor to them. They cream up beautifully and can be flavored to meet the profile you’re looking for. I use this as the base of my recipe. You can add herbs, nutritional yeast for a cheddar flavor, or dates for sweetness. It spreads easily and can also be used a…
Raw Strawberry Kiwi Tart
What to make for your momma this weekend? How about a raw tart that takes no time to put together?! This tart is rich, without the inflammation from using a dairy-base, and sweet without using refined sugars. It also contains no cholesterol and is low in saturated fat (it does contain healthy fats). Winner? Yes!…
