The light, fresh taste of this super-creamy Banana Pudding is so compelling, you’ll want to just gobble up the whole batch! In fact, it would be a filling meal and great for a quick refreshing supper on a hot day… or a late-night treat. Shoot… gimme some for brekkies!

There’s no milk in it, no nuts or seeds… just fresh fruit, and a bit of raw (or rawish) sweetener. But the texture… it’s like a creme brulee that’s been lightened up with whipped cream!

Add some sliced fresh bananas and some “hot fudge” sauce made with raw cacao, and you’ll have a genuine “dinner of champions” just loaded with antioxidants, minerals (especially potassium and magnesium, great for recovery after a tough workout), and other phytonutrients your body would never get if you ate a bowl of Haagen Daz instead!

And if you have leftovers… just freeze for some Super-Creamy Banana Ice Cream!

(Suggestion: Make the Chocolate Glaze recipe found here, drizzle over the Banana Pudding, and garnish with slices of fresh-sliced bananas! Can’t wait til I get access to my dehydrator again… raw vegan Vanilla Wafers are first on my list of recipes to nail down. What a awesome combo!)

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I could eat this every day, for any meal. In fact, if you would kindly rummage a plate up for me now, I’d be quite pleased, thank you.

It’s lusciously juicy, creamy, crunchy, sweet… with a bit of good salt to perk things up all the more. And completely pedestrian. No exotic superfoods here or rarified flavorings. There is no reason you couldn’t keep the ingredients for this brilliant combination on hand most of the year. Though ripeness of mango and avocado certainly does make a difference!

Some of these raw-yummy combinations seem so brainless, but I ask you… have you ever had this before? It’s a revelation how certain simple ingredients, lovingly combined, can yield such fabulous results!

Mangia bene, my dearies. This recipe is a keeper!

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At times this is a staple in our house. It’s just so brainlessly easy to make, and so ridiculously delicious, I love having it on the table to go owith whatever else is rummaged up.

Fresh papaya is so succulent and rich… like juicy butter! It’s such a wonder that it has no fat in it. How does nature do that???\

Adding a bit of cane sugar balances out the quirky cheesiness of the flavor (and of course, you can leave its natural sweetness alone if you like!), and the rose water… well, the rose water makes it taste like candy. Or the way candy wishes it tastes…

It’s easy to eat half of this by oneself. Definitely make this with a whole giant papaya, because it keeps nicely in the fridge and makes for something delicious to pick up when you’re craving a little sumpin’ and feelin’ lazy.

And if you feel like switching it up for some variety… just use Orange Blossom water instead!

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The way tomatoes taste in heaven…

This is a sweet, tropical answer to the Bloody Mary, and I’ll bet you’ve never had anything like it!

The intent of this recipe was to make a Tomato-Rose Sorbet sweetened with Mango, made creamy with Zucchini, and made aromatic with Rose Water. But it was so delicious, I couldn’t wait for it to freeze and drank it as a smoothie aperitif. The result… a delicious, wonderfully flavorful beverage that makes a truly 100% raw cocktail… and also a great creamy sorbet when frozen!

I’ve been asked by a few people to showcase more fresh tomato recipes, so I have that trend going on right now. And one thing to remember: tomatos go great with mango! Remember that the next time you want to prepare a colorful sandwich or salad platter for company. Or for yourself. They complement each other so very well, with the earthy pungency of the tomato slightly mellowed by the tropical sweetness of the mango.

Add rose water and this really does get ethereal.

What… you don’t have any rose water yet! Get with the program, darlin’… you simply must have that in your cupboard a.s.a.p!

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This is another sorbet recipe given texture (but no fat) by using fresh zucchini!

I love this sorbet for breakfast. I’m partial to papaya in the morning, so this makes a great recipe to keep in the freezer for a refreshing start to the day! The mango gives more body and substance… and certainly  makes for a pretty bowl.

Make sure your papaya is nice and ripe, and same with the chopped mango that is folded into the sorbet once you’ve blended it. Let this be a colorful bowl of tropical juicy-sweetness… very pretty for a dessert table!

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Recipe for: Velvety Papaya Sorbet with Mango Chunks

• 2 cups ripe papaya, packed
• 1 cup baby zucchini, peeled and chopped
• 2 tablespoons raw cane sugar, raw honey, or agave syrup
• a few good dashes quality natural salt, such as Himalayan Crystal salt
• 3 cups ice cubes

Blend everything well in the blender. I use the “Ice Cream” setting on my Blendtec and it’s done in a jiffy!

Freeze briefly til soft-set, then scoop into bowl and enjoy! If you let it freeze hard, you will have to leave it out to soften a bit before you can scoop it out.

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My favorite way to enjoy this is actually as a slushie, straight out of the blender, when it’s flavors are so bright and untouched by the freezer. After all… and I’m actually a purist in this regard… something that’s been fully frozen is not technically raw. The cellular structure of the living foods, such as they may remain intact, bursts and damages, so they get a bit compromised. And with this one, I notice it. You may not.

But freshly made, or just briefly firmed in the freezer, this is an extraordinary recipe. Would make a delightful component in a light summer supper or even breakfast (I really enjoy using up leftover sorbet sfor breakfast… they’re easy, already made, and just so incredibly perky. What a great way to start the day and set the taste buds on a good path.)

This recipe whips up in minutes. Definitely put it on your must-make list for the warm-weather months!

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Since moving from New Jersey to Tampa, I’ve had to enlist a whole new crew of tasters of my recipes. Conveniently, my little nephews are 11 and 14 years old,not in the least “raw”, and thus perfect candidates in my mind for some good recipe feedback.

I loved little 11-yr-old Jayson’s response… “Wow, this is gooooood! There’s corn and zucchini in it?? No kidding!” I mean, you can’t taste either of them, and he got such a kick out of the fact that the ice cream was made almost entirely of vegetables… and yet he wanted more!

There’s no fat added to this Vanilla Ice Cream… no nut milk, no seed milk, no hemp seeds, no avocado. This is straight-up fresh sweet white corn off the cob with baby zucchini, raw (or “raw-ish”) sweetener, and great vanilla.

Who knew that corn and zucchini could be used this way? I surely did not.

Even if you’re not raw, if you need to cut back on fat and dairy, this is a wonderful treat to know how to make! Add some raw cacao and you can easily turn it into a delicious Dark-Chocolate Ice Cream as well!

You just gotta try this to see for yourself…

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This is a serious beta carotene blast with explosive ginger flavor! And it retains a smooth, creamy texture in the freezer, unlike many raw sorbets which get kinda “sharp” and hard pretty quickly.

I made a Ginger Float outa my portion… I scooped some of the Carrot-Mango-Ginger sorbet into a bowl and poured some of my favorite extra-gingery Jamaican Ginger Beer over top! Yum-mers…

This isn’t a combination you’re likely to find in your grocery store, and it just takes a few minutes to whip up out of utterly pedestrian ingredients you might even have on hand right now!

And it’s so pretty. Great for company. Shoot, I think this would be lovely even with a dollop of whipped organic, grass-fed cream served to guests after a lovely summer meal. Think outa the box. Just do whatever you can to use these recipes for real in your everyday life!

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Raw sorbets commonly get “sharp” and crystalline when frozen. This one however remains smooth and creamy, without the use of any nut milks or oils.

It’s also naturally sweet enough that you don’t have to add a sweetener, if you prefer to minimize the sweets (in fact, it has a faintly “grapefruit” freshness without grapefruits bitterness if you don’t any sweetener). However, you can certainly add some cane sugar, honey, or another raw or natural sweetener if you’d like to highlight further the fruit’s natural sweetness.

I added a nice size chunk of fresh ginger root as well, for just a wee bit of zing, but that’s entirely optional.

With the weather warming up, why not start getting in the habit of keeping a couple different fresh, raw, living ice creams and sorbets in your freezer so you have something quick and easy to grab… instead of something that won’t enhance your vitality and well-being.

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What a lovely texture… and you can whip this up in minutes! Easy ingredients, all fresh, all wholesome… and there’s no way you’ll find this combination in any store!

Fresh mango paired with fresh blueberries, quality vanilla (in this case, some richly fragrant vanilla from Mexico) and natural sweetener whips up lickety-split in your blender (easier if you have a high-speed Blendtec like mine, of course). And then you can eat it straight-away more as a *slushie*, or you can freeze it rather briefly, maybe an hour, and scoop it out as classic sorbet.

Often, raw sorbets get “icy” and hard crystals, but this one remains smooth and velvety in texture (thanks to the pectin in both the mango and the blueberry). It’s just wonderful.

Make it tonight, and have the leftover remainers with breakfast in the morning, or as an after-work refresher tomorrow afternoon!

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