Unbelievable Raw White Cake with Ganache Frosting

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"To dream the impossible dream..." In the world of raw foods, I think the "impossible dream" is probably that of making a white cake that really tastes like white cake. Sure, we can come up with carrot cakes and nut breads that compare with their traditionally baked counterparts, but white cake? I didn't think so, until my experimenting eventually yielded this raw food delight!



Made with approximately equal parts macadamia nut meal, almond meal made from blanched almonds (no-boiling method), dried coconut, and any raw sweetening agent you wish (I usually use raw honey), ingredient amounts can be adjusted to suit your taste. Mix in a food processor and put in an oiled dish. Cover and place in the fridge for a day or even two. Cake will firm up. Remove, cut in half to form layers and ice with raw ganache, which is made from 2 parts each raw cacao powder and agave, mixed with one part softened (room temp) coconut butter. (My ganache didn't come out so smooth this time, but the taste was good.)

As with all truly raw-vegan recipes, this recipe is gluten-free and dairy-free. I make this in very small batches, as it can be a little pricey.

Raw Mushroom Pie, Amazing "Mmmm" -Factor

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This raw mushroom pie has an amazing flavor that comes from the blend of peanut oil, balsamic vinegar, and raw agave nectar. It is sometimes hard to find oils that are truly raw, even when they say "cold-pressed," so just do the best you can and substitute if necessary.

However, I truly feel that the peanut/balsamic/agave blend (equal parts) is what really makes this dish.

Start preparation a day or so before by soaking some cashews and running the drained nuts through a food processor with some sea salt, onion, and garlic, all done to taste. Then pack the mixture into a pan of appropriate size, I try always to use glass.

Now, slice mushrooms and toss with a marinade made of about equal parts adjust according to taste) peanut oil, balsamic vinegar, and raw agave nectar.

Top the cashew mixture with the mushroom mixture, cover, and put inside the fridge for a day or to allow the pie to set up and the flavors to blend. When just about ready to serve, slice some sweet red peppers and place on lettuce leaves, and top with a square of the mushroom pie. Garnish, if you like, and enjoy! This makes a wonderful raw main course for company.

You can mix all the veggies with the peanut/balsamic/agave marinade if you like. This allows all the veggies to soften slightly and allow flavors to blend. This works great as a marinade for lots of other veggies as well.

Raw Chocolate Ice Cream, No Guilt

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Did you get enough ice cream this summer? It sure did taste good, didn't it? But if you're anything like me, it probably left you feeling all gummed up inside. Maybe now you're constantly clearing your throat or blowing your stuffy nose trying to get rid of all the mucous. Yuck!

But here is a raw ice cream you can feel good about. It is made with dates, bananas, and raw ground cacao. Just mix those ingredients in a food processor in whatever combination  tastes best to you, adding a little agave nectar or honey if you really feel it needs it. Then stick in the freezer in a stainless steel bowl. Take it out every half hour or so and stir the outside to the inside until the dessert is frozen through. This reduces ice crystals. 

Enjoy!!! 

Canteloupe Juice with Sea Salt, So Refreshing!

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Melons are so plentiful right now, so it's the perfect time for a sweet drink I first tried in Mexico. Fresh canteloupe juice with sea salt is an electrolyte drink that cannot compare with those prepared commercial concoctions. Canteloupe is loaded with potassium and some of the other electolyte minerals, and when sea salt is thrown in, the sodium/potassium balance allows for water to pass in and out of cells, carrying critical electrical impulses as it goes.

The body requires a delicate balance between the electrolyte minerals, especially sodium and potassium. Salts are formed in the body by the combination of acidic minerals with alkaline minerals. Alone these minerals could be death-dealing, but combined they neutralize one another and form salts that are not only beneficial, but necessary for life. If too much of our electrolyte-laden water of life leaves our bodies too quickly, as it sometimes does when we sweat too much, we can quickly become dehydrated. Replacing the water volume with plain water often does very little, as this electrolyte balance is what allows water to enter and leave the cells. Without enough sodium, water cannot enter the cells and remain there long enough to do its job. Without potassium, water cannot leave the cells to transfer from cell to cell. This is what allows for the huge market for electrolyte drinks. But, of course, these drinks are loaded with all kinds of food colorings and refined sweeteners, along with the electrolytes.

A warning about canteloupe and other high-potassium foods: If a person eats a lot of these foods and happens to be even a little deficient in sodium, it can produce severe sodium deficiencies, which can be very dangerous. Especially is this the case with a person who is sticking to a raw food diet and not getting all the sodium-based preservatives that goes into processed foods, for which sodium has received its underdeserved bad name. So enjoy canteloupe juice with sea salt in moderation :o)