Everyday Raw Desserts

Following on from my previous post (ahem, lecture) ...

As the temperature rises so does my raw percentage (in the most light-hearted of ways), so I thought some pictures from my most recent raw purchase might just fit the bill.

As is no doubt patently clear, I remain far more interested in eating locally than rawfully and Kenney’s recipes always seem to fit the bill for ‘local’ adaptations. For example, if you don’t want to use lemons I’ve found the juice of a sour cooking apple to work a treat (or start growing your own lemon tree). Similarly, and as I mentioned in my last post, try honey or stevia (grown from seed) mixed with rapeseed oil to make a liquid sweetener consistency similar to agave (as called for in various recipes).

Everyday Raw Desserts, following in the Kenney tradition, contains pictures which will have you drooling ... and no wheat, animal fats, refined sugar, etc. I love it!

World Vegan Day

It’s world vegan day today. It’s probably the ‘done’ thing to offer a recipe, but all I can think of is pears. It’s like I’m an addict. I’ve been buying them from the orchard around the corner and simply slice them with a mandolin (to try and fool myself that I’m making an effort with my diet!) and munch away. They’re divine. Thankfully, Matthew Kenney’s Everyday Raw arrived today, so I have an offering ... Unlike his earlier co-authored Raw Food Real World, this book is a paperback, but the same slick production values remain. Indeed, it’s an excellent book to show to non-vegan sceptics. Kenney is clearly a genius on the piping bag front – all his puddings look so deft of hand! I was particularly interested in the raw ice-cream cones (the recipe uses fresh pear!), and I’ve mentally stored it in my head for Christmas celebrations ... (the instructions went a little askew in the book itself, but they’re printed up correctly on Amazon).