Raw Food Recipes

In my recent search for fresh and healthy recipes, I have come across a lot of great raw food recipes.  One that I have made dozens of times, and love, is Avocado Chocolate Pudding.  This recipe makes the fluffiest most delicious pudding with five simple raw ingredients.  It's great for dipping fruit into, especially bananas and strawberries!

Avocado Chocolate Pudding

2 ripe avocados
1/2 cup raw cocoa (or regular if you don't have raw, you can also use raw carob for a caffeine free version)
1 TBSP vanilla
4 TBSP agave nectar (or honey)
1/2 cup water

Combine all ingredients in a food processor or blender and enjoy!

Just this week I tried an awesome recipe for homemade ice cream with just one ingredient...bananas!!

It is so simple, you just slice up a bunch of bananas, put them on a plate in the freezer for an hour or two and then throw the frozen bananas in a food processor and like magic they turn into the yummiest, creamiest, sweetest ice cream ever!  All with no added sugar, fat or dairy!  It's amazing, you have to try it!  I'm going to add a shot of chocolate syrup next time, I think it will make a delicious combination!

I also made an Asparagus Ribbons salad this week, it's very cool, you peel the raw asparagus stalks with a vegetable peeler and then add the dressing.  It is lovely and fresh and perfect for spring when asparagus is abundant.  Just be sure to look for asparagus with thicker stalks as the thin ones are really tricky to peel into ribbons!

Asparagus Ribbons Salad

1/2 pound asparagus
1 1/2 tablespoons extra virgin olive oil
1 teaspoon white wine vinegar
Salt
Freshly ground black pepper
3 tablespoons slivered almonds
2 tablespoons tarragon leaves
Trim the bottom ends off the asparagus and, using a vegetable peeler or mandoline, slice the stalks lengthwise into very thin strips.
In a large bowl, whisk together the olive oil and vinegar and season to taste with salt and pepper. Add the asparagus ribbons and gently toss with your hands until evenly coated. Then add the almonds and tarragon leaves and gently toss to combine.  Transfer to a serving dish and serve immediately.