Raw Goddess Heathy's Just Desserts Ebook Now Available!

I am extremely thrilled to announce the release of Raw Goddess Heathy's much awaited first ebook, "Just Desserts: Nutritious, Delicious Raw Delights". If you've seen some of Heathy's recipes posted around raw cyberspace, then you can understand my excitement; she is hands down the most talented and passionate raw chef I know.

'Just Desserts' has something for everyone; from simple and basic treats that can be whipped up in no time to more elaborate desserts that are sure to impress both you and your guests.

If you're new to raw foods or have been feeling too intimidated to tackle raw desserts, not a problem! Heathy walks you step by step through the process, and gives you helpful and ingenious tips so that you, too, can create beautifully decadent raw desserts with minimal fuss.

In a nutshell, here's what you will find in “Just Desserts”:

• A list of ingredients and equipment frequently used in raw dessert making
  

• A detailed table of contents for easy navigation

• Helpful hints and tips

• Gorgeous mouth-watering photos for nearly every recipe

• A text-only version for easy printing
  

Whether you're looking for nutritious snacks to take along to work, visually stunning desserts for entertaining, or recipe ideas to satisfy your sweet cravings in the healthiest possible way, "Just Desserts" has it all... and more!

How about a visual teaser of what Heathy's "Just Desserts" ebook has in store for you:

Vanilla Cake with Pink Frosting


Chocolate Chip Cookies

Maple Ginger Ice Cream

Chocolate Hemp Ravioli

Strawberry Lime Mousse Cake

Peppermint Chocolate Squares

Oatmeal Raisin Cookies


Lemon Raspberry Tarte


Chocolate Orange Cake

Double Strawberry Macadamia Nut Ice Cream

Super Granola Bars

I've had the privilege of tasting most of these treats and can assure you - if you can believe it - that they are even yummier than they look!

This incredible recipe collection features 15 basic recipes that provide a good foundation for creating delicious desserts, as well as 32 of Heathy's most scrumptious sweet creations, including:

Marble Cheesecake
Mango Cake with Lime Cream
Quick N Easy Moist Chocolate Cake
Chocolate Blueberry Cheesecake
Double Chocolate Maca Cake
Beautiful Chocolate Berry Pie
Caramel Macadamia Pie
Maple Pear Tarts
Chocolate Coconut Tarte
Oatmeal Raisin Cookies
Chocolate Oatmeal Cookies
Double Chocolate Energy Bar
Raspberry Ice Cream
Peppermint Chocolate Chunk Ice Cream
Cardamom Vanilla Ice Cream
Pomegranate Cranberry Ice Cream
Chocolate Lucanilla Ice Cream
Fruit N Chocolate Parfait
Fruit Spring Rolls
Banana Phyllo Triangles
Chocolate Peanut Butter Cups
Dessert Sushi


Wow your family and friends this coming Holiday season with nutritious, delicious raw delights!



After your purchase is completed, you should receive an email with download instructions within the next few minutes. (If you don't see it in your inbox, you might want to make sure it hasn't been sent to your SPAM or junk folder!)

Having trouble downloading the ebook?

Contact Heathy at heather@sweetlyraw.com

Recipes of the Week: Spinach Velvet Cream Pizzas

Last night's dinner consisted of not one, but three new particularly yummy recipes. This puts me in a tough spot; which recipe to share? But my friend Ingrid has made it easier for me, as today she's launching Raw Epicurean’s 1st Recipe Contest and the theme is leafy greens. Well, that settles it! I must at least mention, however, the lovely Creamy Sweet Pea Soup I whipped up, inspired by one Kelly posted on her blog. Super simple and totally delish!

Perhaps you remember the Spinach Velvet Cream Quiches I created a while back? I so enjoy the filling that I've served it countless times as a simple spread. I took things a step further yesterday by turning it into personal size pizzas. (Come to think of it, I have a bit of a theme going on about revamping quiche recipes! lol) They don't really require dehydration so were ready in no time, provided you have some ready made crusts lying around the freezer.


Spinach Velvet Cream Pizzas

Onion Bread Crust
Based on a recipe posted by Jaya Naga on Raw Food Talk

1-2 sweet onions
1-2 cups of sprouted buckwheat
2 cups ground flax
1 cup ground sunflower seeds
1/4 cup olive oil
1/4 cup Nama Shoyu
1/2 cup water. I process

Place onions in food processor with 's' blade and process until small pieces (but not mush).

Form into pizza crusts and dehydrate.


Spinach Velvet Cream Filling
1 avocado
2 cups spinach
1/4 cup fresh cilantro
1/4 cup fresh dill (or 1 tsp dried)
1 tbs olive oil
1/2 cup zucchini, roughly chopped
1 garlic cloves
2 tsp nutritional yeast
1/2 tsp onion powder
1/2 tsp sea salt or more if needed
Pinch of cayenne
Lemon juice, to taste

Blend all of the ingredients in food processor until smooth and consistent. Add water if too thick.


Toppings:
5 or 6 mushrooms, sliced, marinated in a little oil and tamari and dehydrated for 1 hour (opt)
Cherry tomatoes, sliced

Assembly:
Spread a generous layer of filling on Onion Bread Crusts.

Top the pizzas with marinated mushrooms and cherry tomatoes.

Enjoy immediately!

Mmmmmmm...

Didn't Mosaica do a fab job assembling the pizzas?

And I just couldn't finish this post without a few words about the dessert; it was insanely good! At last, I made Tiramisu from Cafe Gratitude's new book! It was also featured in their previous I Am Grateful.) The recipe needs a bit of tweaking (it pretty much collapsed as it thawed! Oops!), but I promise to share the result of my experiments as soon as I get a chance to play with it some more.

Looks mighty good though!

Now off to the airport to pick Heathy up for another Raw Diva adventure! Woo hoo!

Recipe of the Week: Spinach & Mushroom Pockets

Eventhough Thanksgiving has already come and gone for us Canucks, I certainly have lots to be especially grateful for; this past week was like early Christmas for me! Yay! (Guess I've been a very good girl!) I received 2 packages in the mail that made their way in absolute record time, given the fact I live in the boondocks. One was full of all sorts of goodies I'd ordered online that my good friend Joz forwarded to me. (Ahhh! The joys of living in Canada, eh? You'd be surprised how many outfits won't ship outside the US!) So now I'm loaded up in various raw items, including three new recipe books: Matthew Kenney's Everyday Raw (Can't wait to try the 'tofu'; totally ingenious!), The Complete Idiot's Guide to Eating Raw by Mark Reinfeld and Sweet Gratitude, devoted solely to Cafe Gratitude's magnificent desserts. (Good Lord! Un-be-lie-va-ble!) The other package contained Irish moss from Elaina Love; something I've been meaning to experiment with for ages! Hours of fun in the kitchen awaiting Heathy and I during her coming visit... Woo hoo! The 'to make' list is getting longer by the day! lol

In fact, it seems I've been doing more browsing for new recipes than actually preparing them. So much so that I was a bit at a loss as to what dish to feature this week. But that only lasted until I fetched out of the freezer the mini pockets Mosaica and I made during our last savory D day. The funny thing is that they came about totally unexpectedly. (Isn't it how some of the best recipes get created?) After assembling Russell James' excellent Spinach & Wild Mushroom Quiches, we ended up with lots of let-over filling. Hum, what to do? As we were also planning to make the Veggie Pizza Crusts, we swiftly changed plans and used the filling for mini pockets.

All I can say is "Wow!" I'm in love with pockets!!! So many possibilities to play with and so fun to eat! Bet they would make a fantastic take-along snack too. As I'm munching on them, I have to remind myself that these are raw! lol


Spinach & Mushroom Pockets

Makes 10-12 mini pockets

Herb Crust
4 cups sprouted buckwheat
4 cups chopped zucchini
1 cup ground golden flax seeds
3 cloves garlic
2 tbs olive oil
2 tsp onion powder
2 tsp tamari or salt (to taste)
2 tsp Herbes de Provence

Process in food processor until a dough-like consistency is reached.

Form batter into small half circles on Teflex sheets, between 1/8 and 1/4 " thick.

Dehydrate for a couple of hours at 110 degrees. Flip onto mesh, dehydrate some more until dry to the touch (another hour or so). You still want the dough to be pliable so as to pinch the edges together when assembling the pockets.


Spinach & Mushroom Filling
Adapted from a recipe by Russell James

2 cups crimini or button mushrooms
1/2 tsp salt
1 tbs lemon juice

Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.

2 cups zucchini
1/4 cup water
1 1/2 cup cashews
1/4 cup white miso
2 tsp lemon juice
1/2 medium white onion
3 tbs nutritional yeast
1 tbs powdered psyllium husk
1/2 tsp salt

Blend all ingredients in a high-powered blender until smooth.

2 cups tightly-packed spinach
2 tbs olive oil
1/4 tsp salt

Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.

Drain the mushrooms from earlier and transfer them to a large bowl, along with the blended courgette (zucchini) mixture, and spinach. Then also mix in the following ingredients:

1/4 cup finely sliced spring onions
1 cup diced tomatoes
1 tbs minced basil (or 1 tsp dried)

Once thoroughly mixed, pour this mixture into the bases. You'll need to slightly overfill the bases as the filling will reduce slightly in the dehydrator.

Dehydrate overnight and during the day, for anything up to 24 hours.

Remove from the dehydrator and decorate with slices of tomato and fresh basil sprigs. It's also a good idea to brush the top of the quiche with a small amount of olive oil, to make them more appealing in their appearance.

Assembly:
Spread a few tablespoons of filling on a half circle of crust.

Place other half on top and carefully pinch the edges together. (Dipping your fingers in water helps the process.)

Dehydrate the assembled pockets at 110 degrees for 8 hours or so. (I left mine overnight.)


Carmella's Notes:
~ In order to facilitate the pinching process, I usually spray a little water along the edges of each half-circle and let it sink in before getting to work.

~ You may have some filling leaking out as you pinch. That's okay; just wipe it away and make sure to close the sides well.

I served these bites of deliciousness with Creamy Lemon Herb “Noodles” posted on Julie's Raw Ambition blog and a mixed green salad with my house dressing.

Delish!