No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
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Discover how a raw foods diet will balance your weight naturally. This collection of recipes for imaginative, delectable, accessible and enticing cuisine is a far cry from a discipline limited to salads and sprouts.
You'll be able to enjoy delicious, easy-to-prepare meals without feeling deprived. And you'll experience how raw foods can improve your health and make you feel more alive.
Practical tips make it easy to choose the raw diet plan that's right for you with handy menus to get you started. A "How To" section on putting together a raw food diet that is nutritionally sound ensures that you receive the nutrients you need as you achieve your natural weight.
Here is one of my favorite recipes from the book that I make all the time:
Turtle Truffles, Chewy Caramels, and Chocolate or Carob Fudge
1 cup pitted dates, chopped
1 cup pine nuts, minced
1/2 teaspoon vanilla extract
Chocolate or Carob Fudge
3 tablespoons coconut oil
2/3 cup pitted dates
1/3 cup seedless raisins or dried pitted cherries
3/8 cup cocoa powder or carob powder
Garnish for Turtle Truffes
1/2 cup perfect pecan halves
1. To make the Chewy Caramel, combine dates, pine nuts, and vanilla in a food processor and process until smooth. Form into small squares to serve as Chewy Caramels. Or, if making Turtle Truffles, place the mixture in the refrigerator while making the carob or chocolate coating.
2. To make the Chocolate or Carob Fudge, put measured coconut oil in a sealed glass jar and place it in warm water to liquefy. Put liquid oil in the food processor with raisins or cherries, dates, and a dash of cinnamon, and process until it forms a smooth ball. Add carob or cocoa powder and continue processing until well mixed. Be careful not to over process the mixture and cause the oils to separate. The mixture should be smooth and tender, but not greasy. Press the fudge into a square shape and cut into small squares.
3. To hand roll Turtle Truffles, form small round balls of caramel using 1 teaspoon of the caramel mixture for each.
4. Next, form small round balls of the carob (or chocolate) mixture using 1 teaspoon for each.
5. Using your thumb, form an indentation in the middle of one ball of fudge. Place a ball of caramel into the indentation and carefully pull the fudge coating up around the caramel, covering the bottom and sides of the caramel with fudge coating. Press a perfect pecan half on top. Repeat until all truffles are formed and refrigerate until firm.
6. Truffles may be stored in the refrigerator in a sealed container until serving. May be frozen or refrigerated for up to one month. If desired put each truffle into a paper candy cup prior to serving. Makes about 2 1/2 dozen truffles.
Watch Cherie's food prep demos in the Culinary Center!
Click Here to watch Cherie and Dan speak on Traveling Raw.
I own this book. I have not purchased many, but this one is a gem, a must have!
Thank you, Susan!
I had a nice green smoothie this morning and some broccoli/almond soup for lunch so far today.
Have a great day, Sis : )
Thanks Susan! I love Cherie...... one of the things on my bucket list is to go to her school and take a class. Going green for dinner!!