They (I don’t care who!) say it is beneficial to eat a little dark chocolate every day, so here is my “go to” recipe when the need for something chocolatey arises. A Vitamix will allow you to whip up this delectable dessert in less than 1 minute, but if you haven’t made the investment in this powerful machine yet, any high speed blender or food processor will do. I know there are many raw pudding recipes out there but what makes this recipe so unique is the Grade B maple syrup (not raw, but rich in vitamins and minerals). Although agave and other grades of syrup will work, Grade B maple syrup gives the pudding a richer, almost caramel-like, flavor. Prepare to be amazed!
This recipe is from Roshi's Raw Lifestyle. For the original post, click here.
Ask your average South Asian what their favorite frozen dessert is, and the answer invariably comes back as kulfi. Kulfi is a dessert thats been made in India for hundreds of years, and comes in a variety of flavors from cardamom to pistachio to mango. I have wonderful memories of my grandma bringing fresh batches out of the freezer for all us grandchildren to enjoy, and its been a favorite of mine ever since. Traditionally, its made by boiling down milk until it gets very thick, and then adding whatever type of flavoring you’d like. For my version, I chose an old American classic (chocolate), and mixed it with a traditional essence of the East, kewra. Along with the frozen banana as a base, its one flavorful dessert.
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 Iâ€™m going to try to bring some of that variety here, and of course, do it raw!
To start with, Iâ€™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 youâ€™ve ever had freshly made homecooked halva, you know what Iâ€™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 Roshiâ€™s Indian followers who have given up this tasty treat, I hope this brings you back to your childhood like it does for me.
I just got my dehydrator today, and was anxious to try a recipe. This snack is moist, sweet, chewy (depending on how long you dehydrate it and on what temperature),and can be all raw. After tasting the mixture, I put some aside to eat as porridge because it was so tasty. I am on a gluten-free diet and was told that John McCann’s oat groats are gluten free, so this made me happy!
Its getting real close to my departure date, and my excitement has just been increasing exponentially. I just got a guide of all the places to travel to in India, and now I really can’t wait to get there. All the reading I’ve been doing has also gotten me really craving some Indian food. One of my favorite Indian desserts used to be my grandma’s halva. Halva’s a very sweet, very buttery dish, that’s probably just about as bad for your body as it is delicious. But with a little creativity and a little ingenuity, I created up something equally scrumptious. My mom described it as raw “ambrosia.” I hope you agree!