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Chocolate Mousse
4 avocados
1 cup cacao powder
¼ cup coconut oil
½-1/3 cup maple syrup
¼ cup water
Blend all ingredients in Vita-mix until smooth. Garnish
with raspberry. Serve with a raspberry orange crème.
Raspberry orange crème
3 cups macadamia nuts
1 cup fresh squeezed orange or clementine juice
1 container fresh raspberries (reserve several for garnish)
2 tbsp honey
Place all ingredients in Vita-mix. Blend until creamy.
Raw whipped cream
1 1/3 cup raw cashews, soaked 2 hours
½ cup water
3 tbsp agave (or 2 dates)
½ vanilla bean (whole if using Vita-mix, substitute 1 tsp
vanilla extract in a food processor.
Watermelon Soup
5 cups watermelon
2 cups mango, peeled and diced
¼ cup lime juice
3 tbsp fresh mint, chopped
1 tbsp fresh ginger, minced
1 tbsp honey or agave (for
vegans)
1/8 tsp ground cardamom
In a food processor, not
a Vita-Mix, place 3 ½ cups
of watermelon and 1 cup of
mango and blend until smooth.
Next, dice the remaining
1 ½ cups of watermelon and
1 cup of mango into tiny pieces
and add them to the puree. In
a small separate bowl, combine
the lime juice, mint, ginger,
honey and cardamom. Add this
to the previous mixture and
stir well. Chill for several hours
before serving. By Alissa Cohen,
raw food chef
www.wrightsvillebeachmagazine.com WBM
Summer Berry Salad
8 cups salad mix
1 pint blackberries (reserve some
for garnish)
1 ripe avocado
1 cup thinly sliced strawberries
Dressing
¼ cup strawberries
1 cup pine nuts (soaked four hours)
¼ cup lemon juice
½ cup coconut water
1 tbsp honey
1 tsp sea salt
In a glass bowl, toss salad, blackberries,
avocado and 1 cup salad
dressing by hand to coat, breaking
up berries. In mold, place pear slice
on bottom, then salad, then thin
layer of strawberries, then salad,
then strawberries, then salad and
press firmly. Garnish with small
dollop of dressing and blackberries.
The Art of Raw Living Food
Summer Squash, Spinach and Mushrooms with
Sweet Cheese on Corn/Flax Wrap with Avocado
Lime Sauce and Red Bell Pepper Puree
Filling
Matchstick yellow squash
Shredded carrots
Chopped scallions
Chopped spinach
Sliced mushrooms
Red Bell Puree (makes ¼ cup)
1 ½ red bell peppers
2 tbsp flax oil
½ clove garlic
Pinch sea salt
Pinch chipotle pepper
Blend until thick puree forms
Avocado Lime Sauce (makes 1 cup)
1 avocado
1/8 to ¼ cup cilantro
2 tbsp olive oil
½ cup coconut water
1 clove garlic
Juice of 1 lime
½ tsp sea salt
½ tsp maple syrup
Blend until creamy sauce forms.
Sweet Cheese (makes 1 cup)
1 cup pine nuts
¾ cup coconut water
1 lemon
1 roma tomato
1 tbsp honey
1 clove garlic
½ tsp sea salt
Blend until thick and creamy. If
using macadamia nuts add 1 tbsp
olive oil. The Art of Raw Living Food
Golden Tortillas
1 ¾ cups organic flax meal
4 cups organic frozen corn,
thawed
1 1/3 cups purified water
2 ½ tbsp organic olive oil
1 tbsp cumin
¾ small red onion
1 clove garlic
¼ tbsp sea salt
1 tbsp + 1 tsp lime juice
Pinch cayenne powder
1 tsp chili powder
Place flax meal in large
bowl. Blend all remaining
ingredients except chili
powder in Vita-Mix or
high-powered blender until
smooth. Stir in flax meal and
chili powder. Spread ½ cup
batter (or ¼ cup for smaller
tortillas) into an eight inch
circle (per tortilla) on dehydrator
tray covered with
Teflex sheet or parchment
paper. Dehydrate at
105 degrees for approximately
4 hours or until tortilla
flips easily.
Continue to dehydrate
until all wet spots have disappeared
but tortilla is still
soft and flexible, another
30–60 minutes. (Note: If
you over-dehydrate, break
apart into chips and dehydrate
until crispy.) Matthew
Kenney, Everyday Raw
savor — guide to dining on the azalea coast
Editor’s note: WBM is grateful to the Realtor/builder team of Michelle and Tim Clark who generously allowed the use of this fine home for our photo shoot.