sharing raw, vegan recipes and advice
A cute and fruity treat for Halloween:)
This is a quick simple salad for those of you with a sweet tooth. Choose a nice ripe pineapple. Look for one that is yellower on the outside and smells fragrant. If it’s still quite green it will be tart and can burn your mouth. Unfortunately most fruit we buy from the supermarket is picked before is has fully ripened to extend the shelf life. However, you can sit your pineapple on the shelf for a few days to ripen if there are no ripe ones available. Eating fully ripened fruit is important. The fruit has properly developed and has just the right amount of enzymes to help you to digest it properly.
This was such a nice, refreshing morning pick-me-up that I threw together with whatever I had on hand! I'm still new to all these raw recipes, but this easy breakfast has just become one of my favorites! I'm not much for measuring so you'll have to excuse my form of "measurements".
1 fresh summer peach, halved and sliced thinly
½-teaspoon agave
¼-teaspoon cinnamon
Mix together in bowl and set aside to let juices fuse.
Cobbler:
¼-cup raw cashews
1 Medjool date, pitted and chopped
¼- teaspoon vanilla powder
A pinch of salt
Place all the ingredients in a food processor fitted with an S blade. Process for approximately 1 minute, or until the dates and cashew begin to stick together.
Place the peaches in serving dish, ramekin, or ring mold, laying down the layers of peaches one on top of another. Crumble the nut and date mixture on top of the peaches, while lightly pressing the mixture with your fingers to form a firm topping. Compress lightly, and serve. If using ring mold, compress the mixture down slightly and gently remove the ring mold.
