STYLE

Desserts and fresh smoothies are an easy introduction to making raw food

06/05/2013 03:28 EDT | Updated 08/05/2013 05:12 EDT
If you're new to making raw food and don't want to start with green vegetables or sprouting, Mathieu Gallant suggests desserts are a great way to start.

The Island Lime Pie, with its avocados and fresh citrus flavour, "is amazing. It's super good. It's super easy to make as well," he says.

Smoothies are also popular at the Montreal restaurants and juice bars he and business partner David Cote run.

The recipes below are from their cookbook "RawEssence: 180 Delicious Recipes for Raw Living."

Island Lime Pie

This dessert will keep for 10 days in the refrigerator in an airtight container or for up to 4 months in the freezer.

Preparation Time: 15 minutes

Equipment: Blender, food processor, pastry bag

1 recipe Coco-Macadamia Crust (recipe follows)

Lime slices and grated coconut, for garnish (optional)

Avocado Mousse

Flesh of 2 to 3 avocados

175 ml (3/4 cup) freshly squeezed lime or lemon juice

125 ml (1/2 cup) coconut butter

125 ml (1/2 cup) agave nectar

2 ml (1/2 tsp) alcohol-free vanilla essence

Frosting

50 ml (1/4 cup) water (approx)

15 ml (1 tbsp) freshly squeezed lime or lemon juice

125 ml (1/2 cup) macadamia nuts

10 ml (2 tsp) agave nectar

1 ml (1/4 tsp) alcohol-free vanilla essence

0.5 ml (1/8 tsp) sea salt

15 ml (1 tbsp) coconut oil, melted

Line bottom and sides of a 23-cm (9-inch) pie plate with crust.

Avocado Mousse: In a food processor, combine avocados, lime juice, coconut butter, agave nectar and vanilla; blend to a smooth cream of even consistency. Pour into crust. Set aside at room temperature while preparing frosting.

Frosting: In a blender, combine water, lime juice, nuts, agave nectar, vanilla and sea salt. Blend to a smooth cream of even consistency. This can take several minutes. If needed, add 15 to 30 ml (1 to 2 tbsp) more water. While blender is running, incorporate melted coconut oil.

Place mixture in a pastry bag with a narrow nozzle. Trace a spiral of frosting on pie from centre to rim of pie plate. With a chopstick, trace a dozen lines in frosting at regular intervals from centre to rim to resemble a spider web.

Before serving, garnish with lime slices and grated coconut, if desired.

Makes 12 servings.

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Coco-Macadamia Crust

This will keep for 2 weeks in the refrigerator in an airtight container.

Preparation Time: 10 minutes

Equipment: Food processor

125 ml (1/2 cup) macadamia nuts

250 ml (1 cup) shredded coconut

37 ml (2 1/2 tbsp) Date Paste (recipe follows) or 3 chopped seedless dates

2 ml (1/2 tsp) alcohol-free vanilla essence

1 ml (1/4 tsp) sea salt

In a food processor, chop macadamia nuts into small pieces.

Add coconut, date past, vanilla and sea salt and blend to obtain an evenly consistent mixture that can be formed into a ball.

Makes 1 crust.

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Pretty Green Smoothie

For a chilled beverage, use frozen fruits or replace some of the water with ice cubes. This will keep for 2 days in the refrigerator in an airtight container.

Preparation Time: 10 minutes

Equipment: Blender

3 kale leaves

125 ml (1/2 cup) packed fresh parsley (leaves and stems)

375 ml (1 1/2 cups) water

1 1/2 bananas

250 ml (1 cup) chopped pineapple

45 ml (3 tbsp) Date Paste (recipe follows) or 3 seedless dates

50 ml (1/4 cup) shelled hemp seeds

0.5 ml (1/8 tsp) sea salt

In a blender, combine kale, parsley and water and blend into a green paste.

Add bananas, pineapple, date paste, hemp seeds and salt and blend until smooth.

Makes 2 servings.

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Date Paste

Dates are used as a fruit paste base because they are sweet, have a relatively neutral flavour and are inexpensive. You can also make fruit paste in the same fashion and same proportions with other dried fruits (grapes, cranberries, apricots, figs, etc.).

This will keep for 3 months in the refrigerator.

Soaking Time: 4 to 5 hours

Preparation Time: 20 minutes

Equipment: Food processor

625 ml (2 1/2 cups) fresh or dried seedless dates

375 ml (1 1/2 cups) water

Soaking: In a container, cover dates with water and let soak for 2 hours. (Press down thoroughly so all dates are moistened. Cover with a weight if necessary.)

Once dates are thoroughly softened, place them along with soaking water in a food processor and mix until a paste is obtained that is as uniform, sticky and smooth as possible.

Makes 1.625 l (6 1/2 cups).

Source: "RawEssence" by David Cote and Mathieu Gallant (Robert Rose, www.robertrose.ca, 2013).

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