Friday, June 21, 2013

Chocolate Mint Leaf Pudding

Raw Chocolate Mint Leaf Pudding
sweetened with banana & honey

Today is the first day of summer and the temperature outside is climbing toward 90 degrees.  I'm not tolerating the heat well these days and I feel that I'm in for trouble. We've not turned on the air conditioning yet indoors, but we're going to soon I reckon, regardless of the high cost of keeping cool. 

What is your choice of a refreshing cool drink or a good-for-you snack? Today, I was thinking of something minty to go with a little chocolate—my most favorite food combination ever!

I enjoy watering my few flowers, herbs and small vegetable garden. When I water the chocolate mint plants which have taken over one of my planters, I immediately smell that awesome chocolate minty flavor—you can almost taste it in the air. Pick a leaf and whiff an aroma from heaven . . .

The Chocolate Mint 
in my yard

Adding the leaves to this pudding recipe or in a smoothie adds a refreshing minty flavor. 

Raw Chocolate Mint Leaf Pudding
by Kathy's Kitchen
Prep Time: 10 minutes

Enjoy this "Pudding Perfect" chocolate/mint flavor sensation to cool off this summer.
Ingredients (1-2 servings)
  • 1 cup almond milk (or milk of your choice)
  • 1 ripe banana (sliced)
  • 1 avocado
  • 3 Tbs raw cacao powder
  • 1 Tbs coconut oil
  • 2 Tbs raw local honey
  • 10-20 chocolate mint leaves (or any mint leaves)
  • Add all of the above ingredients to a high-powered blender (like Vita-Mix) and blend well. Pour into dessert dishes and refrigerate several hours before eating if you want it cold and a bit firmer.

Try juicing mint, or freezing the leaves in ice cubes. Have you  tried it fresh in your herbal tea? It's also a great addition to your dinner salad. Check out more recipes and read more about this plant that is good for much more than tea.

What are the health benefits of fresh mint? Of course it is great for digestion as you'd imagine green leaves to be, and it's calming effect helps with nausea and indigestion. Mint is commonly used in oral health, killing germs and inhibiting the growth of harmful bacteria in the mouth. 


Do you like pretty chocolate candy decorations? 
Martha Stewart tells us how to make these easy 

Have you tried this yet? 
How do you use fresh mint in your kitchen?

Linking up with Gluten-Free Cat and Raw Foods Thursdays 
and Intoxicated on Life and Wellness Wednesdays

Sunday, June 2, 2013

Raw Strawberry Cream Pie

Raw Strawberries, 
a Nut Crust, and Cashew Cream—
Makes a Perfect Pie! 

Berry season is here and I couldn't be more delighted. We're stocking up, and making room in the freezer too!

I made this raw strawberry treat for my guests on Memorial Day, and they scraped their plates! It's the perfect dessert for a July 4th celebration, summertime entertaining, or a family get-together.

The Nut Crust

My pie crust is made with a combination of three different nuts: 
Brazil nuts

Line the crust with sliced strawberries

Add the cashew cream center

Raw Strawberry Cream Pie
by Kathy's Kitchen
Keywords: raw dessert gluten-free raw soy-free vegan pie spring summer

Who doesn't LOVE the deliciousness of raw strawberries 'n' cream?
  • 2 cups of raw nuts (I used a combination of walnuts, Brazil nuts, and almond flour)
  • 1 cup of date paste cut in pieces (or pitted dates)
  • 1/2 tsp cinnamon
  • pinch of salt
Cashew Cream Filling:
  • 2 cups of raw cashews
  • 1/4 cup of water
  • 1/4 cup of coconut butter
  • 1/3 cup fresh lemon juice (I used slightly less)
  • 1 tsp real vanilla extract
  • 1 Tbsp coconut sugar
Strawberry Topping:
  • 2 cups of fresh strawberries
  • 1 tsp of fresh lemon juice
  • 1 Tbs of pure maple syrup
  • Handful of fresh blueberries (optional)
  • 1. Combine ingredients for crust in a food processor. Blend well until moist and a little sticky. Press the mixture into a pie plate along the bottom and sides. If you like, you can add a little fine coconut underneath to help keep crust from sticking.
  • 2. Cut the washed strawberries into slices and line the crust in a single layer. Set aside the rest.
  • 3. Make the cashew cream filling by placing all ingredients into a high-powered blender (like a Vita-Mix), being careful to mix, using the tamper, for short spurts of time. It's very thick! You will need to push down the sides several times. Pour cream mixture into the pie plate and spread evenly. *
  • 4. Mix in the lemon juice and maple syrup with the remaining strawberries. Make a pattern along the outward crust with the slices, and then dump the rest into the middle and spread until the top is evenly covered. Dot with blueberries as desired.

* Pop into the freezer for 20 minutes or refrigerate for one hour before proceeding to step 4 where you add the topping.

Keep refrigerated and enjoy!

Summer is Sweeter 
with Raw Strawberry Pie

Linking up to Gluten -Free Cat and Raw Foods Thursdays

and Real Food Wednesdays with Kelly the Kitchen Kop

and Foodie Friends Friday Sweet Treats Party!