These treats would remind anyone of honey roasted peanut butter. When you refrigerate dates, part of the outside hardens into a crunchy crystal that mimics that candy flavor. And the Himalayan salt gives it a honey roasted peanut. It’s also really important that you use almond butter made from soaked (the equivalent of sprouted) almonds, dehydrated and ground into a crumbly, flour-like butter. You can home-make the almond butter or you can buy it from a few specialty brands. Just be sure not to add any oil, as this will make them heavy. The specialness of these is that they are light. If you can find more exotic dates such as Halawi or honey dates, use those instead. They are softer and when labeled raw, are much more delicate than Medjools.

Feel free to use figs instead of dates, as I find myself eating them with figs just as often as dates! The crunchy seeds and jelly give it a peanut-butter-and jelly taste.

A serving is about 3 stuffed dates.

the autumn olive is usually found wild during late summer and fall, it is very prolific. it can be very tart sometimes and “turn’s your mouth inside out.” that is why it is sometimes important to add syrups to this topping. the berry has little silver specks on it and very high in lycopine. it is found only in the wild right now so you may have to research it before you harvest it.

a spiced whipped cream, perfect for ‘pumpkin’ pie:)

Hi everyone! Well, here it is, my first recipe post since I got back from India. After traveling around for three long months, I learned a lot about how Indian food is put together and what all the spices can be used for. I also learned a lot about the different styles of Indian cooking. Food really differs from state to state in India, almost as if each state is a different country with a different culture (each state also has its own set of dominant languages). Most of the Indian food you are probably familiar with (such as Tandoori Paneer or Naan or Paneer Makhani) is from the state of Punjab (my families home state), but there is so much more variety in Indian food that most people in the West are unfamiliar with. So I’m going to try to bring some of that variety here, and of course, do it raw!

To start with, I’m bringing you an all-over-Indian all-time favorite known as halva. Halva is usually made out of semolina, but there are dozens of other varieties like almond, carrot, jackfruit, and strawberry. Halva was something I grew up with, and it was always one of my favorite desserts/breakfasts. Its sweet, spiced, buttery, delicate and just overall amazing. If you’ve ever had freshly made homecooked halva, you know what I’m talking about. I really tried to capture that traditional halva taste in this raw halva, and I think I hit this on the head. I hope you all try this one out and enjoy it. And to all of Roshi’s Indian followers who have given up this tasty treat, I hope this brings you back to your childhood like it does for me.