Real Food Rehab

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Foodie Friday - Sandra Makes Russell's Tropical Fruit Trifle

Earlier this year, Sandra Lambert was one of our winners of Russell James' Raw Desserts Home Study Course. In today's episode of Foodie Friday, Sandra has put together a very thorough, beautifully presented hands on lesson for us on how to make the deliciously, decadent Tropical Fruit Trifle. Russell's Raw Dessert Home Study Course is truly amazing and is now available to order either as an online version or as a deliverable DVD collection & hard copy study guide. Click here to learn the details.

Big Thanks to Sandra for sharing this amazing video presentation with us!

Tropical Fruit Trifle
1 cup diced mango
1 cup diced pineapple
1 cup custard
Whipped cream in a piping bag
Candied nuts

Mix the pineapple and mango together in a bowl, transfer to a glass.
Top with some custard, then pipe the cream on top.
Finish with candied nuts.

For the Candied Nuts:
1 cup nuts, chopped
1/8 teaspoon sea salt
1/4 teaspoon cinnamon
3 tablespoons maple syrup

*if you soak the nuts, they should ideally be dehydrated before mixing with the other ingredients. If you use wet nuts for this recipe, the sugar will stop the water from evaporating, and so the nuts will not be as crunchy.

Mix all ingredients in a bowl, so that all the nuts are well-coated.
Arrange on a non-stick dehydrator sheet and dehydrate for 12+ hours on 115 degrees F, or until they are completely dry.
Store in a container in the fridge so the sugar crystallizes and they become really crunchy.

For the Custard:
1 cup fresh mango
1/2 cup almond milk
3 teaspoons Xylitol
1 teaspoon vanilla extract or 1 vanilla pod (bean)
Pinch sea salt

Blend all ingredients in a high-speed blender
Refrigerate until ready to use.

For the Whipping Cream:
1 cup cashews, soaked 20 minutes
1/2 cup water
3 tablespoons Irish moss paste
1/2 teaspoon vanilla extract
1/4 cup agave nectar
1 teaspoon lemon juice
3 tablespoons coconut butter or 2 tablespoons coconut oil
Pinch sea salt

Blend all ingredients in a high-speed blender until smooth.
Refrigerate until ready to use.

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yummy! thank you Penni!! :) x

Sandra what a great video! Thank you...You did Awesome! :)  YOU Go Girl!  Woooo Hoooo!   Love this!  :)


WOW! what a dessert! Thank you so much for making this. I just purchased Russell James Raw Chef Academy and also his dessert one as well....this looks amazing....thank you so much for sharing!!! And congrats to you....very nice gift!!!

Great presentation Sandra! This looks wonderful and tasty. I will have to start using the Study Course more often. I am going to Seattle next weekend to take a course with Russell James at Chaco Canyon West, I am so looking forward to meeting him. 

Peace & Blessings

Health & Happiness

Way to go, Sandra!  You are a natural!  Thanks for doing Foodie Friday for us! : )

FANTASTIC!  I have company coming and this is WHAT I'M MAKING!

THANK YOU SANDRA!  (...and Russell)

Wow, this looks amazing! Thanks for sharing!

Can't wait to try this recipe as I love all recipes by Russell James.....Thank you Sandra for sharing!


Sandra, what a great video! Girl, you should be on a raw food cooking show! (Hint!)


Thanks so much for sharing, and going into a little detail about the irish moss.. Its one of those things that I think I want to try... :)

I love it! I thought it was so cute when her daughter said "it tastes normal." it!!! =) Oh, and the recipe looks rawsome!!!

Sandra! That was fantastic!

I really loved your reccommended steps, i.e. Day 1, Day 2 and Day 3.  I think every recipe should have that.  If I ever write a recipe book, I will put those in. So helpful.

Wonderful video. I've never used irish moss.....but now I will have to give it a try. Thank you for sharing.

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