Posts Tagged ‘ recipe ’

Raw Tiramisu: Coconut / Cashews / Dates in disguise.

This is your most highly-prized recipe you’ve been saving for your book. Do you know what you’re doing?

Not sure myself. But, 1) Book is a long way, 2) People have been bugging me about it, 3) This might infuse a little faith to raw in people. Like a bait. Or teaser. And 4) I guess it’s open source age.

Lets hope so.


Nothing beats the hedonic experience of cream fats and refined sugars in non-raw desserts. Although I’d be eating towards ecstasy with regular desserts, I’d also find myself struggling in finding the control switch to stop. The experience usually ends with regret and self-blame for weakness. For some reason I can’t quite explain, raw fats and sugars differ in giving their sense of satiation or fullness. And still so delicious.

TIP: If you cannot source certain raw ingredients such as honey and cacao, don’t let that hold you back. Use regular honey and roasted cacao powder.

Cashew Milk
1 cup cashews, soaked 1-2 hours
3 cups water
2 tablespoons raw honey
1 teaspoon vanilla extract
pinch sea salt

Blend all ingredients in a blender on high until you reach smooth milky mixture.

Use the remaining of this milk as your raw milk substitute. Drink on its own, use with cereals, or blend into fruit shakes.

Coffee Cake Layer
1/2 cup dates (preferably Medjool dates), soaked in 1/2 cup water until soft.
1 cup cashews, soaked 1-2 hours
3 tablespoon rum
2 1/2 tablespoons virgin coconut oil
1 tablespoon raw cacao powder
1/2 tablespoon raw honey
1 1/2 teaspoons coffee extract
1 teaspoon vanilla extract
pinch sea salt

In a food processor, mix all ingredients until well incorporated and smooth.

Cream Layer
1 cup cashew milk
1/2 young coconut meat
1 tablespoon virgin coconut oil
1 teaspoon soy lecithin, optional
1 teaspoon raw honey
1/2 teaspoon vanilla extract
pinch sea salt
Tip: You may substitute coffee extract with one serving of espresso or 1 tablespoon of coffee liquor. If sweet coffee liquor is used, omit raw honey.

Blend all ingredients in a blender on high until smooth.

*Soy Lecithin is a substance that acts as an emulsifying agent.  It prevents fat and water components from separating. Not a must, however. You can omit.


1/2 tablespoon raw cacao powder

In a small casserole dish or pie pan, form a coffee cake layer (about 1cm in thickness) into  bottom of pan; then pour a layer of cream (about 0.5cm in thickness) over coffee cake and  chill in freezer until firm.
Repeat layering and refrigerate until firm.
Through a sieve, sift through raw cacao powder to dust over top layer of cream. Refrigerate until serving.

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Garden Herb Salad

Garden Herb Salad

This salad is super tasty. I always get carried away when I eat straight from the serving bowl.


Serves 4-6


2 cups romaine lettuce, cut into bite size

2 cups tomatoes, deseeded and chopped

1 cup red bell pepper, deseeded and chopped

1 cup red onion, chopped

1 cup cucumber, chopped

1 cups radicchio, chopped

1/2 cup medium packed parsley, chopped

1/2 cup medium packed basil, chopped

1/2 cup medium packed chives, chopped

1/2 cup medium packed mint, chopped


12 tablespoons olive oil

4 tablespoons lemon juice

1 tablespoon honey

1 tablespoon soy lecithin

1/2 tablespoon mustard, not raw

1/2 teaspoon sea salt

black pepper

Mix all salad ingredients together in a bowl, set aside. Whisk all dressing ingredients until mixture emulsifies. Pour over salad mixture and toss well. Serve.

Beta Rapture

Beta Rapture

I felt like I just stepped up the podium to claim my culinary artistry award for the alchemy of this drink. The ingredients aren’t the every day produce you would have stocked up in the kitchen, but every subtle component adds to the overall dimension. Really.. just.. stunning drink. I promise it really is worth the extra effort. There’s your dosage of Beta-Carotene sorted for the day.

Serves 4

  • 4 cups carrot juice
  • 2 tsp ginger juice
  • 2 cups coconut meat
  • 1/2 cup pistachio nut meal
  • 2 tablespoons mint leaves
  • 2 teaspoons agave
  • 1/2 cup ice cubes

Toss all ingredients in a blender. Blend until smooth. Serve.

Garnish with pistachio nut meal and mint leaves to give it a little Umph..

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