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    Raw Desserts: Mouthwatering Recipes for Cookies, Cakes, Pastries, Pies, and More
    Raw Desserts: Mouthwatering Recipes for Cookies, Cakes, Pastries, Pies, and More
    Raw Desserts: Mouthwatering Recipes for Cookies, Cakes, Pastries, Pies, and More
    Ebook147 pages52 minutes

    Raw Desserts: Mouthwatering Recipes for Cookies, Cakes, Pastries, Pies, and More

    By Erica Palmcrantz Aziz and Irmela Lilja

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    About this ebook

    Savor a rich, raw true as it melts in your mouth and know you’re doing your body a favor! This sequel to Raw Food shows how you can eat sweets every day while providing your body with plenty of nutrition and vitality. Here you’ll find recipes for luscious desserts, cakes, pastries, ice cream, cakes, cookies, and smoothies and other beverages. Enjoy fruit, organic vanilla powder, cocoa, and other unique super-foods in their purest form. How wonderful to be able to share a treat with family and friends that is delicious, healthy, and even good for the environment!

    All raw food goodies in this book are made with natural, authentic ingredients that are not heated over 42ºC (108ºF), and all the recipes are naturally free of white sugar, gluten, eggs, and lactose. Start your raw lifestyle with a dessert!
    LanguageEnglish
    PublisherSkyhorse
    Release dateOct 28, 2011
    ISBN9781628732252
    Raw Desserts: Mouthwatering Recipes for Cookies, Cakes, Pastries, Pies, and More
    Author

    Erica Palmcrantz Aziz

    Erica Palmcrantz Aziz is a raw-food educator and has been a high-raw vegan for almost four years. She is the author of Fabulous Raw Food and the coauthor of The New Art of Living Green, The Green Smoothie Miracle, Raw Food, and Raw Desserts. She lives with her husband Sam Aziz and their daughter Saga in Gothenburg, Sweden.

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      Book preview

      Raw Desserts - Erica Palmcrantz Aziz

      Welcome to a World of Raw Desserts!

      Since our first book, Raw Food, Irmela and I have given raw food-curious enthusiasts tips for exploring raw desserts and treats. That’s how Raw Desserts was created. It’s an entire book filled with recipes for cookies, pastries, snacks, ice cream, mouthwatering drinks, and many other treats. The recipes in Raw Desserts will introduce you to delicious taste experiences, which will also nourish your body and awaken your vitality.

      Many years ago, before I knew about the concept of raw food, my body felt out of balance. I went to a homeopathic doctor, and he advised me to stay away from sugar, flour, eggs, and dairy. I knew there were good intentions behind what he said, but it was as if his words meant the end of life’s pleasures for me. He told me that he ate papaya and passion fruit as candy, something I couldn’t relate to at all.

      After my visit, I felt as if sweets, cookies, and pastries were forbidden territory for me. As a result, I over- indulged every time I allowed myself to eat anything sweet. Now that I’ve experienced raw desserts and treats, I know I don’t have to choose between good and healthy—I can have both at the same time! And I want to share that experience with you.

      Today my lifestyle is high raw vegan, which means I eat primarily raw foods. I love all the good things life has to offer—and the fact that I can enjoy them. Sweets and desserts made the raw way are in my family’s daily diet: cookies served with a glass of almond milk, rich chocolate mousse cakes, and refreshing ice cream!

      When we make our raw goodies, we choose organic produce whenever we can; the taste is richer, has more nutrients, and is so much better for the environment. Whatever is left over after the food preparation can be used for composting, which will become fertile soil.

      In this book, you also get to know Lillemor and Lisbeth, Annika and her family, and Jonas. We hope the interviews will inspire you to try different ways to prepare and make raw treats and desserts.

      At the end of Raw Desserts, there is a picture of wild mint, which symbolizes our need for a balanced diet, using a lot of fresh vegetables and greens. The sweet and the good is what can make your day extra special.

      Go raw—your way!

      Erica

      ERICA PALMCRANTZ AZIZ inspires people to change their life habits through lectures, courses, and events about raw foods. She lives in Gothenburg, Sweden, with her husband, Sam Aziz, and daughter, Saga. Erica discovered the benefits of raw foods while visiting her cousin, Jinjee Talifero, who lives with her husband and five kids in California. They eat only raw, organic, and local produce. And raw food has been a natural choice for Erica for the past five years.

      About raw treats: It feels luxurious to start the day with a berry pie and cashew cream. These are pretty much the same ingredients we would normally have for breakfast—berries, nuts, and fruits—but recreated in a new and delightful way!

      Favorites: Some of my favorite everyday moments are when I’m enjoying a White Chocolate Truffle melting on my tongue, or indulging in Apple Cream and Vanilla Sauce on a sunny fall day, or when I need extra energy, a Hempseed Smoothie is perfectly silky and smooth.

      IRMELA LILJA is a health and personal development journalist, and lives in Stockholm, Sweden, with her daughter, Ebele. Irmela eats mostly vegetarian food that she varies with raw food.

      About raw treats: "A café visit usually begins and ends with a cup of tea for me. Those who see me probably think I’m so healthy and diet conscious. That’s not even half true. I’ve always had a big sweet tooth, but I simply don’t feel good after I eat regular cookies, cakes, and desserts.

      Nowadays I try to eat with this useful insight in mind: it should taste good in my mouth as well as feel good for my entire body. Otherwise, my enjoyment is short-lived. I cannot claim that I always succeed with this, but one thing’s for sure: working on this book full of treats has been a dream for me! The preparation and tasting of Erica’s recipes was always accompanied by my delighted exclamations!

      Favorites: "The Strawberry Cake, Pear with

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