Lussier - 30 Healthy Desserts You Can Eat Every Day

30 Healthy Desserts You Can Eat Every Day By Nathalie Lussier Copyright 2012 Nathalie Lussier Nathalie Lussier Media Inc. Toronto, Ontario M5E2A1 Canada (802) 323-1841 Nathalie Lussier 30 Healthy Desserts You Can Eat Every Day Edited by: Kate Schultz http://www.rawfoodswitch.com http://www.nathalielussier.com Twitter.com/nathlussier Facebook.com/nathalielussierpage
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I know youre probably chomping at the bit t o see what kinds of desserts Ive got in store for you, but I wanted to give you some tips and a little information before we got started. Sweeteners One of the reasons regular desserts arent optimal for your health is the amount of sugar that they contain. Still, desserts are often called sweets for a reason. Here are some alternative sweeteners you can use for these recipes: Raw Honey - unpasteurized, unheated honey is a thick non-vegan sweetener that you can find at most grocery or specialty stores. Not recommended for diabetics.

Stevia - made from a green leafy plant, this stuff is so sweet you only need a tiny amount. Stevia is my sweetener of choice, and I recommend you look for the green powdered version if you can find it. Dates & Date Syrup - soft and sweet, these fruit are easily used as sweeteners with built-in fiber to slow the absorption of sugar. To make date syrup, soak dates with water then blend the whole mixture until smooth. Use to replace other liquid sweeteners. Agave - made from a cactus plant, agave is a liquid low glycemic sweetener, which means it wont spike your blood sugar.

Still, agave is a processed sweetener and not my number one recommendation. Maple Syrup - made from boiling the sap of maple trees, this stuff is very sweet and although I sometimes use it in my recipes, I dont recommend you make it your default sweetener. Why Raw? Another reason these desserts are healthy is that they are made from whole foods and are raw. Raw food means that the food was not cooked above 112-118F, to ensure that digestive enzymes are preserved. This in turn facilitates digestion and elimination, keeping your insides running in top shape. Those that have eaten raw food for a long time might notice that these desserts might not be properly food combined.

I personally love adhering to food combination principles, but for desserts it is easy not to worry so much about combinations. Food combination rules are more important when it comes to cooked food groups. If you want to learn more about this topic, check out http://www.CureCravingsForever.com/ .

These chocolate brownies are a staple in my home, and I know they will become one in your home too if you give them a try. One of the things that I dont miss after going raw, are conventional deserts. I used to be the candy and cake girl, but now I no longer feel guilty and indulge my sweet tooth.

INGREDIENTS Brownies 1 cup walnuts 1 cup dates, soft 1/4 cup raw cacao powder 1/4 teaspoon vanilla Brownie Frosting 1/4 cup raw cacao powder 1/4 cup liquid raw coconut oil INSTRUCTIONS Brownies Place the walnuts, dates, cacao powder and vanilla in a food processor and process until it forms a ball of dough. I prefer my brownies to be moist and a little sticky so I process the dough well. If you find that the walnuts become too finely chopped, you can hand mix more whole nuts in. Place the brownie batter into an 8 x 8 inch glass baking dish and press down to form a consistent thickness. Frosting Mix the raw cacao powder and liquid coconut oil by hand or in a small blender until emulsified. Top the brownie base with this liquid frosting, and then place the tray in the freezer or refrigerator for 10 minutes for the frosting to solidify.

Square into brownie bites and enjoy! Store in the freezer or fridge. Alternatively you can double or quadruple the recipe and make a big batch to freeze for future occasions. Larger amounts will blend better. Banana Ice Cream INGREDIENTS 3-4 ripe bananas 1/4 cup maple syrup 1/4 teaspoon vanilla INSTRUCTIONS Blend bananas, maple syrup and vanilla in a high speed blender until smooth. Pour out the ingredients into an ice cream maker, or place in an air tight container in the freezer. Scoop out the ice cream after a few hours (5-8 depending on the temperature of your freezer) and serve with brownies.

Variations: Optional but fun for variety: dash of mint, or dash of orange juice

Banana Splits are great any time of year, but are especially satisfying in the summer. INGREDIENTS 3-4 ripe bananas 1/4 cup raw cacao powder 1/4 cup maple syrup 1/4 teaspoon vanilla INSTRUCTIONS Blend bananas, cacao powder, maple syrup, and vanilla in a high speed blender until smooth. Pour out the ingredients into an ice cream maker, or place in an air tight container in the freezer. Scoop out the ice cream after a few hours (5-8 depending on the temperature of your freezer) and top your banana split. The banana split part is pretty easy. Just slice up a ripe banana, and top it with fresh berries and nuts.

Chocolate Syrup (optional) 1 cup dates 3/4 cup water 1/4 cup raw cacao powder Soak 1 cup dates with 3/4 cups water until the dates become soft (about three hours). Then blend the dates and water in a high speed blender until smooth. After blending, add t he raw cacao powder and blend until emulsified. Use immediately, or store in the refrigerator for a few days. You can also freeze it and thaw it out for later use. Enjoy!

This cheesecake recipe is unlike any cooked dairy version youve ever had.

Its so creamy, even people who dont like regular cheesecake will like it! INGREDIENTS Crust 2 cups pecans or walnuts 12 soft dates Dash of salt Cheesecake Filling 3 cups cashews, soaked for two hours 1/2 cup raw honey 1/2 cup lemon juice 2/3 cup coconut oil, melted over a bowl of warm water 1/4 teaspoon vanilla 1/4 - 1/2 cup water to blend Raspberry Coulis 1 cup raspberries, fresh or frozen 1/4 cup raw honey INSTRUCTIONS The Crust Place the nuts, dates, and a dash of salt in a food processor or a high speed blender. Blend all of the ingredients until it forms a crumbly dough. Pat the dough into the bottom of a glass pie plate. Set aside. The Filling Place cashews in a bowl and cover with water by about an inch. Soak the cashews for two hours then drain and rinse.

Process the cashews, honey, lemon juice, coconut oil, vanilla, and 1/4 cup water in food processor or high speed blender. Add up to another 1/4 cup of water, as needed to blend. You might need to stop and give your machine a breather so it doesnt get overheated. Once blended, pour the filling mixture on top of the crust. The Coulis Blend the raspberries and honey in a food processor or high speed blender until smooth or as chunky as you like. Pour the raspberry sauce on each individual pie slice for extra freshness

Carob is similar to cacao in that it is brown, but thats about where the similarities end.

I like carob because its got more of a caramel flavor, and its just another great way to vary your diet by eating foods outside of the chocolate category. (Is there such a thing?!) INGREDIENTS Cake 1 cup walnuts 1 cup dates 1/4 cup carob powder Frosting 1/2 cup soaked cashews Juice of 1 orange Drizzle of raw honey or stevia to your desired sweetness Fresh fruit for garnish Sliced strawberries or bananas INSTRUCTIONS Cake Place walnuts, dates, and carob powder in a high speed blender or food processor and blend until it forms a dough-like consistency. Shape the dough into a round cake shape (or get creative!) and set aside. Frosting Blend cashews, orange juice, and honey until smooth, and then frost the cake. Decorate with fresh fruit.

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