The inspiration for this simple recipe is to create something creamy to put over top fruit, a warm live breakfast cereal, or a raw dessert… something akin to a Chantilly whipped cream, but healthful, quick, and easy.

Made from the meat of a young coconut, with a few Utterly Pedestrian ingredients added, it whips up in minutes without a lot of fuss, and tastes great.

I used a mini food processor because of the small quantity, and therefore the texture is slightly “natural” rather than refined. (Yah, I know… it looks more like oatmeal in these shots!) If I were going to do this for company, or just to feel fancy, I would double the quantity (crack open 2 coconuts) so that it would “catch” in the blades of my Blendtec better, and I’d whip it up into a much finer Chantilly-cream texture, the way a gourmet raw foodie or a raw restaurant would. But for a daily purpose, this works just fine in my view.

The amount it produces is perfect for two people, or as a garnish for four. And if you have anything left over… pop it into a smoothie, your fresh almond (or other nut/seed) milk, make a warm cacao beverage with it, or even use it with a raw cocktail! There’s a lot you can do with it.

I just spooned it over some cherries for a late-morning snack!

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Yesterday at the “contemporary Mexican” restaurant Sinigual here in Tampa, my mother ordered a romaine hearts salad with a creamy cilantro dressing that had been thickened with a parmesan-like cheese. And my immediate thought… sunflower seeds! They are excellent at providing a dairy-like flavor and approximating a cheesy texture in certain recipes. So I knew I would try my hand at making a copy-cat raw recipe.

If you don’t have basil on hand, use cilantro, or even simple Utterly Pedestrian fresh parsley.

The dressing is thick and very scoopable, a la guacamole, but with a “cheesier” quality due to the sunflower seeds. I also have used a heavy hand on the salt because caesar-type dressings are that way, using anchovies and parm to layer the savoriness in. And as I’ve explained in other recipes, I very much enjoy ways to bring in salt & savoriness in raw recipes, to offset the natural sweetness and high-water-content blandness of a high-raw diet. Use half the salt, for starters, if you prefer.

You can make this dressing to use over a large plate of romaine hearts for enjoyment by 1-3 people. Or, serve on the side for vegetable or chip dipping!

Note: A salad or sandwich made with this dressing would be EXCELLENT with good quality Kalamata or sun-cured black olives!!!

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As a whole fruit, persimmons are among the most luscious natural creations on the planet when showing off its finest state of ripeness. But something else about them which intrigues me is that they seem to have a tremendous amount of natural pectin, so if you use them in a smoothie the mixture will “gel up” for you if left to sit.

Used with avocado in a pudding recipe, the pudding is extra-fluffy, more like fresh-whipped cream than any other raw vegan dish I’ve rustled up to-date. And because persimmons are actually very mild in flavor, it provides this nifty texture without overpowering other flavors you might like to add, such as… chocolate.  Or even vanilla. Or orange blossom water, which would be lovely here. Like one of Nigella Lawson’s “turkish delights”.

Here, I’ve paired it with simple vanilla (as I recently received a giant quart bottle of delicious Mexican vanilla as a birthday prez from a friend), and it was just wonderful. Another keep as far as raw vanilla recipes. Which says a lot, since those who know my tastes well know I’m an utter vanilla whore who could possibly bathe in any substance that can adequately highlight the celestial fragrance of a good vanilla!

But I’ve given suggested measurements here as well for raw cacao powder and orange blossom water, so… you can take your pick!

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If you have key limes around, use those for an even more fragrant limey flavor! You can increase the amount of lime I’ve used, but as it is here, it’s not too powerfuly… it’s a delicate, mild, soothing dish. This would also be great with Orange Blossom water!!!

This makes a great quick dessert or even breakfast, or a light supper when the weather is hot. It’s creamy, cool… and you can freeze any leftovers like ice cream.

However… I must say, I was hard-pressed to get my share of this. Both of my parents and my youngest son scarfed it up before I could stake my claim!

This is so not just for the “raw” crowd.

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Yah, I know… who thinks about Broccoli and Vanilla in the same breath?

Hah, well… clearly I do!

This is a great combination, and there’s a sizeable amount of raw broccoli in this! But when broccoli is raw in a smoothie, it doesn’t have the rather potent sulphuric taste not uncommon when it’s cooked. And because it’s naturally high in protein (calorie for calorie, zips in a bit higher than sirloin steak!), it lends a creaminess to smoothies.

Paired with some avocado, then, and this really takes on a nice creamy texture. Tastes not unlike a light vanilla cake batter. You will not find the broccoli off-putting.

Then again, if you don’t buy organic broccoli, I’m makin’ no guarantees because organic broccoli tends to be significantly sweeter and more delicate in flavor!

Enjoy. And feed to your kids… and spousal units who refuse to eat their vedge.

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Am currently working on creating some good breakfast recipes with crunch and texture, to redirect my morning inclination for bready things.

This dish, with the satisfying crunch of raw cacao nibs combined with a creamy fudge pudding, works for me. And… it’s not too sweet. Just a bit.

Would make a nice light supper as well, when you just can’t be bothered with much more!

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Okay, so this isn’t really a “pie” in the sense that there’s a crunchy or flaky crust filled with something… but this is a fresh version you can make on-the-spot, with zero dehydration, and it is all raw, all living… and absolutely scrumptious.

When I made this, I thought I was full and didn’t have room for more food. Buuuut… dang this sure went down easily!

The Vanilla-Walnut “crust” is like a thick, slightly salted pudding, and it offsets the juicy mango bits that have been coated lightly with a Vanilla-Honey glaze. Together… it tastes a bit like fresh mango and vanilla cake batter. I mean… for a vanilla whore like me… really. That’s just nuts.

Make for two for dessert… or just for yourself for breakfast, lunch, or dinner!

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I love rose water almost as much as I love great vanilla. Almost. And if you’re like me, and you appreciate quick & filling meals that also taste great, you’ll love this combination.

Which, by the way, you can also make with either vanilla or orange blossom water instead of the rose water! *swooning on all counts*

It’s sooooo simple, you’ll wonder why we haven’t been enjoying this type of thing for aeons already in our food culture. But… start now. This should become  a classic!

This is a salted dish, which you can alter for your own tastes, if you prefer. For my part, I am currently living in the 85-95% raw zone, with at least three 32-oz blenderful of Live Green Smoothies every day, and I find I need salt to balance out all the fruit & greens. It’s a “yang vs. yin” thing which I have observed time and time again when I go high-raw.

So, salted and fat-rich dishes help very much to allow me to take the high-raw journey with comfort and satisfaction, as well as that emerging “raw glow”.

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Who knew that raw broccoli could be so tender? And when paired with this slight sweet Creamy “Ranch” dressing, it’s sweet and almost juicy. And you can make the dressing by itself and use as a dip or sandwich spread.

My 20-yr-old enjoyed nibbling this right along with me. So much for raw green vedge being intimidating to young male adults.

This would make an excellent filling for a raw salad sandwich, and brilliant as a side-salad for the BBQ’d steak crowd! Perfect for summer grilling feasts!

I just ate the greater part of it for dinner.

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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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