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    Rawmazing Desserts: Delicious and Easy Raw Food Recipes for Cookies, Cakes, Ice Cream, and Pie
    Rawmazing Desserts: Delicious and Easy Raw Food Recipes for Cookies, Cakes, Ice Cream, and Pie
    Rawmazing Desserts: Delicious and Easy Raw Food Recipes for Cookies, Cakes, Ice Cream, and Pie
    Ebook202 pages1 hour

    Rawmazing Desserts: Delicious and Easy Raw Food Recipes for Cookies, Cakes, Ice Cream, and Pie

    By Susan Powers

    3.5/5

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    About this ebook

    This edition features 10 delectable new recipes!

    When you eat raw, even your dessert can provide you with essential antioxidants, vitamins, phytonutrients, and minerals. With Susan Powers’s Rawmazing Desserts, you can indulge your sweet tooth because all of her desserts are whipped up using all-natural ingredients that can improve your health and satisfy cravings. The book includes an abundance of recipes for dishes you wouldn’t expect to be raw, such as:

    Cookies
    Cakes
    Cupcakes
    Custards
    Mousses
    Pies
    Confections
    Ice cream

    Rawmazing Desserts is the perfect cookbook for raw food enthusiasts or those looking to try something new and healthy. These desserts are sure to charm even the pickiest palate for everyday treats and special occasions alike. This edition features a new foreword.

    Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
    LanguageEnglish
    PublisherSkyhorse
    Release dateJan 5, 2016
    ISBN9781510702073
    Rawmazing Desserts: Delicious and Easy Raw Food Recipes for Cookies, Cakes, Ice Cream, and Pie
    Author

    Susan Powers

    The author sets out to take the reader on a journey in discovering love and sex. She recognises that sex is the most important shared experience any couple can have and seeks to explore this experience through a better understanding of sex and relationships.

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      Book preview

      Rawmazing Desserts - Susan Powers

      When I introduce people to Rawmazing—the raw food lifestyle—for the first time, I start with dessert. The response is always the same: This is raw? This is healthy?

      I can understand their surprise. All of their lives, they’ve been offered high-calorie desserts containing white sugar, white flour, eggs, cream, and butter. Their sweet tooth has been trained to expect the taste of processed food—almost all of which contains high-fructose corn syrup. Not exactly high on the good-for-you food list!

      Wow! their faces telegraph when I show them how to combine almonds, avocados, liquid sweetener, and cacao powder in a food processor and turn out a creamy, rich chocolate mousse, or when I serve them a slice of cheesecake that looks like it came off the shelf at the best bakery but is, in fact, raw, vegan, and made only from fruits, nuts, and liquid sweetener.

      No wonder they’re amazed when they learn they can enjoy rich, delicious desserts made of the healthiest foods on Earth; nutrient-dense ingredients like fruits and nuts, with dates for sweetening and unprocessed cacao for heart health! When even your dessert provides you with antioxidants, vitamins, phytonutrients, and minerals, the picture of what a Rawmazing lifestyle might look like starts to change.

      Rawmazing desserts are pure delight—literally. They taste better than their traditional counterparts because they’re made with real, whole, healthy ingredients that our bodies were made to eat. Even better, there’s no bloating, lethargy, or guilt when you’re finished eating a raw dessert—only energy, lightness, and the joy of knowing that while treating your taste buds, you’ve given your body the gift of deep-tissue nutrition.

      When you see how easy Rawmazing desserts are to prepare—even a beginner home cook can whip together a gourmet dessert in minutes—you’ll be hooked, and on your way to living a Rawmazing life!

      —Susan Powers

      My Thoughts on Dessert

      I have always loved desserts—and growing up in a family of fabulous cooks established my sweet tooth at an early age. I’d stand on a stool beside my Grandmother Ola, learning how to sift the flour and mix the ingredients to make the cookies I so loved. I still remember my mother’s patience as she taught me her special recipes and—since the kitchen often looked like a tornado had gone through after I was done—tried to get me to clean up as I worked. I still love making, and eating, desserts. But I’m no longer interested in the nutrient-empty desserts of my youth. Oh, I still want the treats—but I want them to be healthy and beautiful and, in the Rawmazing tradition, easy to make!

      That said, please keep in mind that raw desserts are nutritious but can be calorie dense. They are desserts and should be treated as such. Servings are smaller than traditional desserts—and should be served like any dessert, as a special treat to round out a healthy meal.

      BREADS & BISCOTTI

      ZUCCHINI BREAD

      TROPICAL BISCOTTI

      CHERRY ALMOND BISCOTTI

      CACAO PECAN BISCOTTI

      Dehydration

      All dehydration times are suggested times. When dehydrating, many variables come into play, such as air humidity and the type of dehydrator used. Though I offer guidelines in the recipes in this cookbook—and on Rawmazing.com—I always check as I go.

      I am often asked: Why do you start the dehydration at a higher temperature and then lower it? To maintain the integrity of raw food, the food temperature must not get above 118°F. When food is still in the wet state, the temperature is much lower than the air temperature. By starting at a higher temperature, you can reduce the moisture in the food more quickly, reducing dehydration times and also preventing fermentation.

      Note: I always set a timer to remind myself to turn the temperature down after the first initial drying time.

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