This raw food recipe is quite literally a meal in itself and is sure to appeal to every chocoholic raw and living fooder, as well as cooked dudes like my husband Robert 
The inspiration for this sumptuous raw food recipe came from clearing out my fridge pre-holiday today (I’m off to Jersey tomorrow for the Christmas Markets).
I made my usual raw green juice with the greenstar juicer (head of celery, knob of ginger, couple of apples and various super food supplements inc. blue green algae). This would normally include any other raw greens available, but today, that’s all I had.
Then, because I like to work economically and save myself time, I juiced a couple of pounds of carrots (I hate cleaning this juicer, so always do a few jobs with it if I can) for drinking later throughout the day.
Then in my vitamix, I made cashew nut cream (handful of cashews with ½ cup water) then blended it with the carrot juice. Even non carrot juice drinking guests love this drink, it’s so smooth and creamy (ratio 10% milk 90% juice). It also makes a divine cool summer cocktail.
Anyway, being economical as I am with my energy, rather than clean my vitamix, I left a cup of carrot juice in it and decided to knock up a smoothie with the ingredients I had left in my fridge by way of an experiment.
This is what I used –
- 1 cup of carrot juice
- 1/2 small peeled raw beetroot (blood cleansing)
- a dinner plate full of baby sunflower greens (I grow my own so I always have a luscious supply of 1st class protein)
- cayenne pepper to taste, I used ½ teaspoon (for the heart)
- 2 small ripe avocados (before anyone has a fit about this essential fat, this meal feeds four)!
- Carob power to taste, I used 4 tablespoons (apparently a superfood and it appeases my husband)
- Dates to taste, these are to appease me, so I used 6
- 2 big juicy pealed oranges with their pith and pips
- 1 frozen banana (for those of you who can’t wait for it to chill in the fridge)
- little bit of distilled water to get the consistency of a thick creamy pudding
Alter as required in this raw food recipe to suit your own tastes and of course, availability which is exactly my style as I love the flexibility of designing my own food and never measure anything.
Blend the ingredients in the vitamix and serve chilled in tall dessert bowls. For children big and small, sprinkle with carob nibs
So you see I didn’t end up with a smoothie after all. Instead, I created a heavenly raw pudding that I’ll no doubt make time and time again. The beauty of this raw food recipe is that it’s a great meal when you’re on the go so we’ll be enjoying it again tomorrow on our journey to Jersey and that’s how raw fooders manage when they travel – it’s all in the prep, or in my case, accidental prep!
As I write this raw food recipe up for my forthcoming recipe book, I’m enjoying mine for my lunch sat in my office basking in the winter sunshine looking at the snow covered valley before me – bliss.
Dawn
Queen of leftovers!
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Although this concoction doesnt appeal to me for food combining preferences; it reminds me of the American influenced “Red Velvet” cake which is becoming fashionable. This is a moist “chocolatey” style sponge cake stained beetroot RED using the juice of, and further decorated with cream cheese frosting. I reckon you could almost rename this “Red Velvet Pudding” with a slight adjustment to presentation..:)
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