Plant Based U

Fat-Free and Low Fat Vegan Plant Based Recipes

Raw Desserts

3 More Recipes from What Do Raw Fooders Eat Volume 2 by Nomi Shannon

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Hello again!

My friend and colleague Nomi Shannon just sent me three more yummy recipes from her latest collection. I’m forwarding them to you so you can try them out and enjoy them as much as I have.

From Nomi:

“Would you like to know the fascinating recipe ideas I got from reading “What Do Raw Fooders Eat, Volume 2 ?”

Then keep reading. Because right here in this email, I’ll share a few of them with you.

You might think that I have “tasted it all”. But to my delight, I was tantalized by many of the recipes I discovered.

Try these yourself and dazzle your taste buds.



Elaina Love’s Hot Chocolate Elixir

I sometimes miss coffee, and occasionally I have some. But when I made this luscious ‘brew’ I knew I’d found a nutritious, filling coffee replacement. In fact, I’ve made it with a bit of instant coffee I keep in the house for company. This yummy hot drink is the perfect replacement for those $6- plus tip -drinks you buy at coffee houses. What a concept:  a pick me up that’s actually good for you! Elaina Love is a SUPERSTAR international raw chef and teacher.

Ingredients:

2 cups hot water

2 Tablespoons Desiccated coconut, ground in a coffee grinder

2 Tablespoons xylitol (super low glycemic sweetener made with Birch Bark)

1 Tablespoon raw cacao or carob powder

1 Tablespoon coconut oil (I skip this)

1 teaspoon maca powder

1 Tablespoon soaked chia seeds (to make soaked chia seeds, mix  ¼ cup of dry seeds with 1 cup of water and soak overnight if possible)

2 teaspoons instant coffee substitute (Dandy Blend) OR 7 drops of coffee essence (Medicine Flower)

10 drops vanilla liquid stevia or to taste

¼ teaspoon high mineral salt

Directions: Blend on high until creamy and frothy. Sprinkle with cinnamon and nutmeg

 

Penni Shelton’s Blueberry Hemp-Nut Shake

This smoothie is a real winner. It takes under 5 minutes to make and will keep you fueled until lunch time with healthy fats and protein. Penni, you are a genius, such  a simple but delicious recipe.

2 cups water

½ cup hemp seeds

1 Tablespoon coconut nectar

1 teaspoon vanilla extract

1 x 10 ounce package frozen blueberries

1 banana

Blend all ingredients into a smooth, creamy, yummy shake.

From Penni: With the high protein and essential fatty acids of hemp nuts and the powerful antioxidant superfood status of blueberries, I knew this shake wouldn’t let me down.

 

Deb Durrant’s  Chocolate and Raspberry Parfait

An innovative recipe creator and fabulous teacher, caterer and Raw Food Guru in the UK, Deb creates amazing raw desserts as well as anything else you can think of, in her signature Super Gourmet way.

Mousse Ingredients (serves 4): 

2 medium size, very ripe avocados

1 heaping cup raw cacao powder

1 cup coconut sugar

1/3 cup coconut butter, melted (I skip this part since there’s already enough fat in the recipe from the avocados)

1 Tablespoon vanilla paste

Pinch of Himalayan pink salt

For the fruit layer:

1 punnet (approximately 1 pint US) raspberries

1 Tablespoon agave syrup (I’m not a fan of agave, so I skip this)

For the chocolate mousse: Place all of the ingredients into a blender and blend until smooth. Set aside. Then make the raspberry jam: Mash half the raspberries with the back of a fork and mix in the agave syrup. Spoon a bit of jam in the bottom of each of the glasses. Then add the chocolate mousse layer and top with a teaspoon of raspberry jam. Top with the remaining fresh raspberries. Put it in the refrigerator for an hour or two to set.”

Wow!  These three recipes are from Nomi’s latest collection: What Do Raw Fooders Eat, Volume 2– but I haven’t even mentioned yet the $212.72 worth of Super Bonuses you get with purchase of What Do Raw Fooders Eat, Volume 2!



That’s right, you’ll get instant access to Nomi’s carefully curated BONUS BUNDLE of products including: Amazing Recipes, How To Make Salves & Creams at home, Detox Protocols and Recipes, Health & Beauty Tips, How To Create 5 Minute Breakfasts, Healthy Party Food, Transition Recipes, Power Breakfasts, Meals Made From Greens and so much more…Plus 3 full length books from well known authors Nathan Crane, Frederic Patenaude and Dr.Ritamarie Loscalzo.

Nomi is offering a 3 MONTH MONEY BACK GUARANTEE AND OVER $212 IN BONUSES THAT YOU GET TO KEEP, NO MATTER WHAT…So, What are you waiting for?

What Do Raw Fooders Eat Volume 2 Recipes!

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How would you like to visit the homes of 24 busy people who thrive on raw foods, peek inside their  private kitchens, and “spy” on them as they prepare their meals for an entire week?

I’m talking about well-known raw fooders like:

•    Rhonda Malkmus

•    Russell James

•    Elaina Love

•    Philip McCluskey

•    Penni Shelton

•    Tonya Zavasta, and

•    Nathan Crane

Plus, a variety of people who eat 50-90% raw such as:

  • Kemi Nekvapil, a leading speaker in Australia and author of ” Raw Beauty”
  • Myself! (Veronica Grace), author of “Vegan Comfort Foods From Around the World”
  • Lisa Books-Williams, Raw Chef and Vegan Cooking Instructor

Well you might not be able to sneak into their kitchens.

But now, thanks to my friend Nomi Shannon’s groundbreaking latest project you’ll get the next best thing ……It’s her all new collection called:

What Do Raw Fooders Eat? Volume 2

Discover Exactly What the Successful Ones Do

http://whatdorawfooderseat.com/?ref=113

Here’s the scoop. 24 raw fooders kept meticulous food journals for an entire week. (Raw fooders = 50% or more raw.)

This collection will give you hundreds of brand new ideas to thrill your taste buds and shake up your menu plan. You’ll never again settle for the same boring meals, or wonder what to eat. And it’s yours risk free for three full months.

The difference between What Do Raw Fooders Eat, Volume 2 and a recipe book-despite the fact that there are hundreds of recipes in the book-is that you are seeing actual meal plans, not just a pile of unrelated recipes.



Is this the key to your success as a raw fooder? Nomi thinks that it very well might be, and so do I!. Finally, you get to see the full picture. 7 full days of eating from 24 successful raw fooders. 504 Meals! Plus snacks!

Here is one out of the many hundreds of recipes from What Do Raw Fooders Eat, Volume 2:

http://whatdorawfooderseat.com/?ref=113

Strawberry Carob Fig Crunch Parfait

This pretty layered dessert is perfect for entertaining. The best part? It’s nut free*

Layer each part of the parfait with chopped fresh strawberries between the layers and topped with Brazil Nut Fig Crunch.

Blend all ingredients in a blender until smooth and creamy.

*technically Brazil nuts are seeds

 

Layer 1: Carob Hemp Pudding Ingredients:

¾-1 cup young coconut water

¹/³ cup hemp seeds

¹/³ cup pitted, packed dates

¼ cup carob powder

1 teaspoon each: maca and mesquite powders

¼ teaspoon vanilla extract

¹/8 teaspoon freshly grated nutmeg

 

Layer 2: Strawberry Pudding Ingredients:

1½ cups chopped strawberries

¾ cup packed young coconut pulp

¼ teaspoon vanilla extract

2 Tablespoons each: maple syrup and melted coconut oil

1 Tablespoon lemon juice

Directions: Blend all but the coconut oil until smooth and creamy. Add the oil and blend again to incorporate.

Layer 3: Brazil Nut Fig Crunch Ingredients:

½ cup each: chopped black mission figs and chopped Brazil nuts

¼ cup goji berries

½ teaspoon cinnamon

2 teaspoons each: maple syrup and melted coconut oil (i skip this and don’t use oil)

¼ teaspoon freshly grated nutmeg

Pinch of salt

Directions: Toss all ingredients together

 

This parfait recipe comes from Phillip McCluskey’s chapter in

What Do Raw Fooders Eat, Volume 2.

PS. Don’t forget  Nomi is offering over $200 in bonuses to the first 500 people who buy this amazing collection! And, she is so confident that you’ll love What do Raw Fooders Eat, Volume 2, she’s offering a risk free 90 day warranty. This email is going out to a lot of people, so check it out now

Vegan Chocolate Cherry Blender Ice Cream

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With Summer coming soon you might be craving some sweet warm weather desserts. My favorite is always a fresh homemade blender “ice-cream”, which uses frozen bananas for a creamy texture and natural sweetness. Instead of my old staple of “vanilla” I decided to switch it up with some frozen cherries and I have to say I’m absolutely hooked on this recipe! Chocolate cherry anything was basically my weakness growing up, but this version is all natural and actually good for you so there’s no guilt!

All you need are a few simple ingredients, unsweetened almond milk, frozen very ripe bananas, frozen cherries, cocoa powder and a blender. I recommend using a Vita-Mix if you’re planning on making blender ice-creams frequently (along with smoothies, blended soups, salad dressings and home ground flours). But you can also use a regular blender or food processor (just make sure to let the bananas defrost a little and chop them into smaller pieces to make them easier to blend.

In my Vita-Mix this recipe is ready in about 30-60 seconds (reg blender a minute or two) so it’s easy to whip up. You can also serve it as a snack or a light meal instead if you want to! I often make blender ice-cream for my family or dinner guests and everyone raves about how delicious it is, they can’t even tell it’s vegan. All they know is it’s some delicious soft serve ice-cream. I hope you like it too!

Vegan Chocolate Cherry  Blender Ice Cream

Serves 1-2

Ingredients:

1/2 cup unsweetened almond milk, or other non dairy milk
1 tbsp cocoa or cacao powder
1 large frozen banana (make sure it’s very ripe before freezing, this makes your ice-cream naturally sweet)
1 cup frozen pitted cherries (often found at the grocery store or Costco)

Directions:

1. Place ingredients into blender or Vita-Mix in order listed. (If using a regular low powered blender make sure to let the frozen bananas sit for 2-3 minutes on the counter to partially defrost. Then slice them into small chunks so they become easier to blend. Also cut the cherries in half.)

2. Blend the ingredients on medium low to medium speed. If using a Vita-Mix use the tamper to plunge the frozen fruit down into the blades until well combined (30-60 seconds). If using a regular blender or food processor stop the blender periodically to stir as needed. Blend until smooth and cocoa is evenly distributed.

3. Serve immediately. Blender ice-cream is best eaten fresh, but can be frozen if needed.

Variations:

Instead of cherries you can add different berries such as frozen blackberries, raspberries or strawberries. But you made need to add additional sweetener if using tart berries such as a tablespoon of maple syrup.

For regular chocolate ice-cream, substitute another banana for the cherries.

Have you ever had banana ice-cream before? How do you make it? 

80/10/10 Recipe: Fat Free Raw Vegan Blender Applesauce

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This is a really easy recipe 80/10/10 style recipe that you can use as a quick breakfast, a snack, replacement for cooked applesauce in baking or a raw dessert. If you have a few bruised apples laying around, it also takes care of those too!

Raw vegan apple sauce is also very kid friendly for a quick meal. I use ceylon cinnamon in this applesauce recipe. It is OUT OF THIS WORLD! You can check it out here  at our store. It doesn’t have a dry bitter flavour like the regular hard cinnamon sticks you find at the grocery store. Ceylon cinnamon is made from a different cinnamon tree and actually tastes like sweet cinnamon, almost a mix between powdered sugar and cinnamon. It’s sugar free of course and tastes great for many different dessert toppings.

Fat Free Raw Vegan Blender Applesauce

Serves 1 or 2

Ingredients:

3 medium apples, peeled and cored
1 banana fresh or frozen
1 date, pitted
1/2 cup water
1 tsp ceylon cinnamon (this is the true sweet cinnamon you can get it here at our store)
dash of allspice

Directions:

1. Place apples, water, banana, cinnamon and allspice in a Vitamix (or food processor) and push down using the tamper, and blend until creamy. Using a frozen banana will give you a nice cool applesauce.

2. Garnish with sliced or chopped apple, raisins, shredded coconut or additional cinnamon.

3. Serve immediately, or refrigerate for later.

Makes 3 cups

Additional Tips:

I use this when I also need some applesauce for baking, and just omit the date and cinnamon if it would affect the recipe. It’s a great way to use up some extra apples and banana when you don’t want them to go to waste!