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Making Raw Ice Cream – Heather Pace of Sweetly Raw presents, Ice Cream in the Raw

Heather Pace has done it again! Her latest raw recipe book, Ice Cream in the Raw is absolutely fantastic!

Although some of the basic recipes are pretty close to most of the raw recipes out there for raw ice cream, the technique she teaches is what truly makes the difference. It’s an absolute true statement that Heather makes, “All of these ice creams are really easy to throw together and only require the use of a blender.” I literally was able to create three ice creams and two sauces all within a day. It was that easy, and so much fun! And the flavors really rawk! Heather is truly an expert raw dessert chef! I’m always amazed!!!

For starters, I prepared the basic Vanilla Ice Cream and added my own twist, by making the recipe for Fudgey Chocolate Sauce and mixing them together, with a few drops of organic coffee extract, and folding in mini vegan chocolate chips, and sliced almonds. I considered it my Mocha Almond Fudge with a touch Sweetly Raw. It was such a hit at my house, the dessert was gone within a few hours.

Next, I used the Vanilla Ice Cream recipe again, but this time I exchanged the cashews for hazelnuts and macadamia nuts. I added what I had left of the Fudgey Chocolate Sauce, plus a few drops of Hazelnut flavored SweetLeaf Stevia Liquid; plus sliced hazelnuts and mini vegan chocolate chips. I considered it my Chocolate Hazelnut Ice Cream. I then discovered Heather had a recipe for Hazelnut Ice Cream in the book. They were similar, but different, but both versions were delish!

My Chocolate Hazelnut Ice Cream w/a touch of Sweetly Raw.
1 batch prepared Vanilla Ice Cream (from Heather’s book Ice Cream in the Raw)
Note: Exchange cashews for ¾ cup raw hazelnuts, and ¼ cup raw macadamia nuts
1 cup prepared Fudgey Chocolate Sauce (from Heather’s book Ice Cream in the Raw)
6 drops Hazelnut flavored SweetLeaf Liquid Stevia
½ cup sliced or crushed raw hazelnuts
½ cup mini vegan chocolate chips

Combine all ingredients in a blender or food processor and mix well. Follow the tips for ice cream preparation in Heather’s book Ice Cream in the Raw). Store in a tightly sealed container and keep in the freezer for up to a couple of months.

I decided to venture more into the book, and prepared the Vanilla Ice Cream, the Chocolate Ice Cream, and the Strawberry Ice Cream. I created my own Neapolitan ice cream block. I made a double batch of the Fudgey Chocolate Sauce, and the recipe for Caramel Sauce. It’s so wonderful to have a variety of ice cream flavors and toppings ready and waiting to be eaten during these hot summer days in Arizona.

Heather also has a recipe for ice cream cones – which unfortunately I did not tackle well. However, I was determine to make cones, and ran out of buckwheat, so I used my recipe for Banana Pancakes – which worked out perfectly. The only thing I did differently was adding some raw cacao and a little bit of stevia and maple. Drying time was slightly different – you have to check it every few hours to see when it’s ready to roll, and when it’s truly dry. Once rolled, I added bunched-up paper towels to the centers to keep the cones from collapsing while drying.

Making raw ice cream has been so much fun; I decided to make small-sized ice cream sandwiches dipped in chocolate sauce. I used my own brownie recipe (see below), the Neapolitan ice cream block (made from the basic three ice cream recipes), plus the topping sauces, as well as Heather’s recipe for Dark Chocolate. The Dark Chocolate makes a nice hard chocolate coating – great for dipping.

Brownie Recipe (for Ice Cream Sandwiches).
1 cup raw almonds
1 cup raw walnut pieces
¼ cup carob powder
3 T cacao nibs
1 ½ tsp ground Cinnamon
1 ½ vanilla powder
1 cup dates (pitted)
dash sea salt or pink Himalayan salt
1 T Coconut oil

Combine all ingredients in a food processor except for coconut oil. Blend well until crumbly and sticky. Add coconut oil and blend again. Remove from food processor and form into brownies or use a brownie mold. Cover with saran wrap and freeze for about 1-2 hours.

For Ice Cream Sandwiches dipped in Dark Chocolate.
1 batch prepared brownies
Neapolitan block of ice cream (Vanilla, Strawberry, Chocolate)
Prepared Fudgey Sauce
Prepared Caramel Sauce
Prepared Dark Chocolate (prepare while brownie sandwiches are freezing)

Spread one brownie with Fudgey Sauce, and another with Caramal Sauce. Using a small scooper, scoop 1 generous helping of the Neapolitan block ice cream, and place on top of one brownie. Take other brownie and place on top. Lightly push down. Place on tray and continue freezing until ready to dip in chocolate. Repeat process with remaining brownies. Once Dark Chocolate is prepared, remove brownie sandwiches from freezer. Generously dip each sandwich into the Dark Chocolate, try covering most of it. Place back on the tray to freeze and set. Continue same process until all sandwiches are dipped in the chocolate coating. Freeze for about 30 minutes. Wrap each one in saran wrap and keep in freezer up to 1 month or longer. Yummo!!!

What I shared with you so far is just the tip of the iceberg. Heather’s Ice Cream in the Raw has so many more fun flavors to try, plus a variety of great toppers. I highly recommend this book – you won’t be disappointed. The book includes 40 incredible vegan recipes, with beautiful pictures, and easy to follow instructions and tips. To find out more about Heather’s Ice Cream in the Raw, or to purchase a copy for you, go to www.sweetlyraw.com.

For more reviews on raw recipe books published by Heather Pace of Sweetly Raw, check out my previous posts:





Well I hope you enjoyed this post as much as I enjoyed sharing it with you… =)

Please check out Heather’s book, and prepare some of these recipes for yourself. They are truly delicious and enjoyable.

Until next time.

Peace! =) Debbie


Sweets, treats, and book reviews

I realize it’s been quite sometime since I posted a recipe or even a thought – my apologies. “Life” has been happening lately, which has put blogging at a lower spot on my current priorities list. However, I do love sharing things with you, so I thought I’d take some time and do so.

About a month ago I purchased a couple of great e-books, one was the latest e-book from Heather Pace and Philip McCluskey, Raw Food Carob Deserts. This recipe book was “out-of-this-world” divine! Simple, healthy, and de-li-cious!

My favorites from the e-book were the Buckwheat Caramel Crispy Treats, the Cardamon Carob Ice Cream, and are absolute favorite in the house – the Oatmeal Carob Chip Cookies!

As you know, I love changing up the ingredients just a bit. However, I didn’t have to do too much with these gems. For the Cardamon Carob Ice Cream I added some Anise spice along with the Cardamon – it made it very fragrant, exotic and delicious. For the Crispy Treats, I exchanged maple syrup for Coconut Secrets and chocolate flavored SweetLeaf Liquid Stevia. The cookies are so great on their own. However, I added raw carob powder, and vegan carob chips. There is a recipe to make your own carob chips, but I went ahead and added some pre-made chips – yummo! I’ve made about 6 batches of these cookies so far, and they go as fast as I make them. They are that good! I also dehydrated them to make them crispier like chocolate chip cookies. It’s a great recipe!

All the recipes are fantastic, and easy to make. I encourage you to get a copy of this e-book for yourself. You will not be disappointed.

While making all these yummy treats, I decided to make ice-cream cookie sandwiches and used the cookie recipe, the cardamon ice-cream recipe, and a raw ice-cream recipe using lucuma that I got from Ani Phyo’s raw recipe book, Ani’s Raw Food Essentials.

I also made some frozen banana soft-serve ice-creams. Here are the recipes:

Chocolate-Carob Chip, Banana Soft-Serve.
2-3 peeled, frozen bananas
1/4 cup raw cacao powder
3 T raw carob powder
1/2 cup vegan chocolate chips and/or vegan carob chips
few drops chocolate flavored SweetLeaf Liquid Stevia
1/2 cup fresh blue berries
1/2 tsp vanilla extract

Blend all ingredients in food processor or high-speed blender, and place in air-tight container and freeze. It’s ready to serve.

Strawberry-Banana Soft-Serve.
2-3 peeled, frozen bananas
1/2 tsp vanilla extract
1 cup fresh strawberries
1 T lucuma powder
few drops clear or vanilla flavored SweetLeaf Liquid Stevia
1/4 cup raw cacao nibs

Combine all ingredients in food processor or high-speed blender, and mix until smooth. Place in air-tight container and freeze.

Enjoy the recipes, and definitely purchase a copy of the Raw Food Carob Deserts, you won’t be disappointed.

More book reviews to come.

‘Till next time. Peace! =)

Raw-Riffic Thanksgiving Meal Plan – Raw Food Basics

With Thanksgiving only a couple of days away, I thought it would be nice to share a raw-riffic meal plan with you, all from my book, Raw-Riffic Food’s Raw Food Basics. The book is available both in paperback and as an eBook.

My suggested Thanksgiving meal plan includes some mock versions of the traditional favorites. I truly I hope that you will enjoy them. I know my family has. Remember, it’s not so important about perfect measurements, or perfect list of ingredients, so there is always room for improvising and creativity. These recipes are fairly simple to make, with ingredients readily available. (Sorry that I don’t have more photos of the food. When many of these recipes were created I did not have time to photograph, since the dishes were prepared specifically for our family holidays last year. The food went fast!)

Cranberry Orange Relish
1 bag cranberries (frozen or fresh)
1 large naval orange (peel left on, but seeded)
3-5 dates
1/4-1/3 cup agave nectar or maple syrup (or mixed)
Dash of sea salt

Place all ingredients in the food processor and blend well. Place in a sealed container and chill for about 30 minutes before serving.

Mushroom Gravy
1 1/2-2 cups water
2 Portobello mushrooms (chopped)
2 cups Crimini mushrooms (thin sliced)
1/3 cup cashews (ground to a powder)
1 clove garlic (minced)
Juice of half a lemon
2 T Bragg Liquid Aminos
1 stalk celery (finely chopped)
1/4 cup scallions (thin sliced)
1 tsp sea salt
Dash pepper
Dash garlic powder
Dash onion powder

Combine all ingredients except Crimini mushrooms in a food processor or high-speed blender. Blend until smooth and creamy,
adjusting the water as needed for desired consistency. Add sliced Crimini mushrooms and mix well. Let marinate for an hour or so in the refrigerator before serving. Let sit for about 10-15 minutes at room temperature to warm. Serve with Mock Turkey, or Mock Mashed Potatoes.

Pumpkin Bread
3/4 cups almond meal
1/4 cup flax seed (ground)
1 cup pumpkin (pureed)
1/2 cup date paste
1 1/2 tsp pumpkin spice
1/2 tsp pink Himalayan salt
1/4 cup coconut water (more or less for consistency)

Combine all ingredients in a food processor except coconut water. Pulse slowly while adding coconut water to the mixture. The consistency should be a moist dough. Remove from processor and form a dense loaf or fill in rubber muffin molds. Place in dehydrator for 8-12 hours. Serve warm with sweetened coconut butter, or spread raw frosting on top.

Pumpkin Latte
1/4 cup prepared almond mylk
1/4 cup pureed pumpkin
2 T date paste
1 1/2 tsp pumpkin spice

Combine all ingredients in a high-speed blender. Blend until smooth and frothy. Suggestions: Add ice to the blender for a frosty latte, or slightly warm over hot water.

Sweet Red Kale Salad
5-6 thick red kale leaves (chopped into strips)
2 Red Delicious apples (chopped small)
1 cup pecans (chopped)
1/3 cup dates (finely chopped)
1/2 cup golden raisins
1 T or more balsamic vinegar
Drizzle EVOO
Drizzle agave nectar
Sea salt

Place all ingredients in a bowl. Mix well and let marinate. Serve.


Candied Yams with Pecans
2 sweet potatoes (peeled and cubed)
2/3 cup maple syrup or agave nectar
1/2 cup pecans (finely chopped)
Dash pink Himalayan salt
1 1/2 tsp cinnamon
1 tsp vanilla extract
1 T coconut butter (lightly melted)

Place sweet potatoes in a dehydrator. Heat for several hours to warm. Transfer sweet potatoes to a casserole dish. Add coconut butter and toss. Sprinkle the cinnamon and pecan pieces over top. In a separated bowl mix syrup with vanilla – whisk well. Pour syrup over. Reheat in dehydrator if desired. Serve warm or at room temperature.

Cranberry Pecan Wild Rice Pilaf
1 1/2 cup wild rice (soaked)
1 cup dried cranberries (soaked for 30 minutes)
Juice from one orange
1 orange (peeled, seeded, quartered, and cut in halves)
1 cup pecans (chopped)
1/2 tsp cayenne pepper
1/2 tsp cinnamon
2 T coconut oil
1/2 tsp sea salt

Wash, and drain wild rice before using in recipe. Place rice in a large mixing bowl and toss with remaining ingredients. Serve at room
temperature or cold.

Mashed Mock Potatoes
2 cauliflower heads
1 cup macadamia nuts (soaked)
1 1/2-2 T EVOO
1 tsp sea salt
1 clove garlic (minced)
1 1/2 tsp dried basil
1 tsp garlic powder
1/4 cup water

Chop cauliflower into pieces and place in a high-speed blender or food processor. Add soaked cashews and water, blend until smooth. Add remaining ingredients, blend until smooth. Serve as a side, or stuffed in mini Portobello mushrooms with a dash of paprika. Warm in dehydrator..

Pecan-Cranberry Stuffing
1 cup almonds (soaked)
1 1/2 cups pecans (soaked)
1/2 cup walnuts (soaked)
1/2 cup pumpkin seeds
4-6 celery stalks (finely chopped)
2 cloves garlic (minced)
1-2 shallots (minced)
1/2 cup pecans (chopped small)
2/3 cup dried cranberries
1-2 apples or pears (chopped)
1 cup fresh poultry herbs (sage, rosemary, thyme, oregano, parsley – chopped)
3/4 cup water (more or less for consistency)
1 T Bragg Liquid Aminos
Pepper to taste
Dash onion powder
Dash garlic powder

Combine nuts and seeds in a food processor and coarsely chop. Pour into a big mixing bowl, and combine remaining ingredients and toss well. Adjust texture by adding more or less water to the mix. Serve as a side dish. Store in an air-tight container for up to one week.

Mock Turkey Loaf and Cranberry Sauce
1 cup cashews
1 cup pumpkin seeds
1/2 cup Brazil nuts
5 stalks celery
1 scallion
3-4 tsp fresh poultry herbs (sage, thyme, oregano, rosemary – chopped)
1-2 tsp fresh parsley (chopped)
Sea salt to taste
Pepper to taste
Prepared Cranberry Sauce

Nuts should be soaked and dehydrated in advance. Place all ingredients in a food processor, and chop and mix until you have the
consistency of a pate or loaf. Pour loaf mixture onto a serving plate and form the shape of a loaf . Prepare the Cranberry Sauce.

Plating the loaf:
Remove mock turkey loaf from refrigerator. Pour cranberry sauce over top of turkey loaf, and spread evenly. Place in refrigerator to chill and set, until ready to serve. Garnish with sprigs of curly parsley, and sage. Serve with mashed cauliflower and mushroom gravy, or mashed sweet potatoes.

Butternut Squash Pie
3 cups pecans
1 1/2-2 cups dates
1/4 tsp vanilla extract
1/8 tsp sea salt

Blend ingredients in food processor until texture takes on a crumb/dough like consistency. Press into bottom of a pie pan – going up
the sides of the pan a well. Chill while working on the pie filling.

3 cups or more of raw ripe butternut squash (discard shell and seeds)
1 1/4 cups coconut water
2-3 T coconut butter
6 T agave nectar
1 T maple syrup
2 tsp cinnamon
2 tsp vanilla liquid
1 tsp vanilla extract
1/2 tsp nutmeg
1/4 tsp allspice or cloves
1/8 tsp turmeric
2 T lecithin
3/4 cup coconut oil
1/8 tsp sea salt
Garnish: whole pecans, or pecan pieces.

Preparation and pie assembly:
Combine all pie filling ingredients into the food processor. Blend very well until very creamy and smooth. Pour into pie pan with crust.
Place back in the fridge for about 20-30 minutes. Garnish with pecans. Place back in the fridge and let set for about 3-4 hours or overnight.


I hope you have the opportunity to prepare some of these recipes for your own holiday feast. For a limited time only you can purchase the eBook version of Raw Food Basics for $4.00 – that’s a $2.95 savings of the standard great price of $6.95 each. The discount will appear at checkout. I hope you take advantage of the eBook special. The book is loaded with great information and resources, as well as over 250 recipes to try and enjoy! You can learn more about it here.

Raw-Riffic Food’s Raw Food Basics

Happy Thanksgiving!

– Debbie =)


Super Oat Bars

I’m currently reviewing another raw recipe ebook I purchased, Kristen Suzanne’s Easy Raw Vegan Transition Recipes. Kristen has included a lot of unique and easy to make recipes.

I recently made the Cheezy Corkscrew Macaroni – Kid Approved!. It was pretty darn good for mock mac n’ cheese. My son loved it! Next up, I plan to make the Perfect Potato Salad, and the Plant Power Burgers. I’ll be posting my full review on a separate post.

Today’s recipe is inspired by another recipe included in Kristen’s latest book, the Sweet Coconut Oat Bars. However, I have doubled my recipe and changed it up a bit by adding quite a few other goodies. Check it for yourself. Enjoy!

Super Oat Bars
Dry Mix.
2 cups oats
1 cup Super Flour
2/3 cup raw protein powder
2 spoonfuls maca powder
2 spoonfuls goji powder
1 spoonful cordyceps
1/2 cup raw cacao nibs
1 cup dried coconut flakes
1 cup dried coconut shredded
1/2 cup carob chips
1/2 cup raw sliced almonds
1 cup Himalayan golden raisins
1 packet Amazing Grass chocolate super food powder (or other brand)
3 spoonfuls bee pollen
1 cup hemp seeds
1 1/2 tsp ground cinnamon
1 tsp ground ginger

Wet Mix.
1 cup coconut butter
2-3 T raw almond butter
1 cup raw agave nectar
1-2 T raw honey
1 tsp vanilla extract
6-10 drops chocolate flavored SweetLeaf Liquid Stevia

Step 1.
Combine all dry ingredients in a big bowl and mix real well. Set aside.

Step 2.
Place wet ingredients in a food processor or blender and mix well until super smooth.

Step 3.
Fold wet mix into dry mix, then mix real well by hand. Keep mixing until a dough-like consistency is formed. Line a large baking dish with parchment paper or plastic wrap. Place dough mixture into pan and press evenly so that the dough covers the entire inside of the pan. Place another piece of parchment paper of plastic wrap on top. Allow to setup in freezer for 1-2 hours.

Step 4.
Remove bars from freezer. Cut into bars, and wrap each bar individually in parchment paper or plastic wrap. Store in refrigerator up to 1 week or slightly longer. Or, dehydrate bars for up to 12 hours, flipping once half way through the dry time. Dehydrated bars can be stored in the refrigerator for up to 2 weeks or slightly longer.

More from the Magically Mysterious Raw Recipe Book

As promised, I am sharing with you another fabulous recipe that I sampled from the Magically Mysterious Raw Recipe Book. Created byPadmapani Little Sky (aka Meredith Frantz), and her husband H.H. Little Sky Ph.D (aka Dustin Kellogg). For those of you who don’t know of them, they are the creators and hosts of the website, www.PoppySeedTree.com, and blogspot, www.TheRawSeed.com.

This recipe is Vanilla Birthday Cake, with Chocolate “Buttercream” (two recipes for one). All I have to say is “OMG!” This recipe makes the most incredible raw cake I have ever made or ate. It is so incredibly moist for a raw cake – and rich with flavor! The frosting is so creamy, and the perfect consistency for frosting. There’s nothing like it – not raw anyway! Best part of all, my family absolutely loved it! This cake will be gone in a flash. I guarantee it!

To learn more about this great e-book, Magically Mysterious Raw Recipe Book or to purchase a copy for yourself, ready my review. Proceeds support their Bleu Bee Project.



Ani Phyo’s Raw Food Essentials – book review

Ani’s Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food has become one of my all time favorite raw food recipe book. Every week I have sampled at least one recipe from the book, and every time I am quite pleased with the results. This past week I sampled a few recipes and put them together for a meal.

This week I made the Sun Burgers (page 298), topped with the most delicious vegan bacon, Coconut Bacon (page 76-77). I didn’t have all the right ingredients for the bacon, but I substituted with Nama Shoyu and Hemp Oil – boy was it ever good!

In addition, I made the Basic Ice Cream (page 277) recipe, and used it as the base for my Strawberry-Cherry Ice Cream, while I slightly modified two other ice cream recipes in the book. They included the Mexican Chocolate Ice Kream (page 277), and the Lucuma Ice Cream (page 278). I used the three flavors to create a Neapolitan Ice Cream Sundae dessert. It was absolutely yummy!!!

There are so many wonderful recipes, great information, resources, and more. I definitely think this book, Raw Food Essentials is a “must have for any raw food library”!

Fiesta Corn Salad with Raw Taco Meat

This recipe is definitely Ani Phyo inspired! If you haven’t gotten the book already, I sincerely recommend you purchase Ani Phyo’s latest book, Raw Food Essentials. This book totally RAWKS!!!

I watched her new Youtube video, Ani Phyo’s Raw Food Essentials: Tomato Chili and Taco Nut Meat and it gave me a great idea for my own recipe, to use up all the produce I had in the fridge. Now that’s it hot out, veggies don’t last as long, so I had to make something that could use up all the veggies I had. So I came up with this hot, spicy, corn salad, and incorporated Ani’s idea of the sauce and taco meat. Check it out for yourself. Before starting my recipe, view Ani’s video clip to see how she makes her own recipe. Here it is:

Here’s my recipe:
For the Salad.
4 ears of fresh corn on the cob – remove cob
2 med. zucchinis stemmed and chopped
1 cucumber, peeled and chopped
1 jalapeno (seeded and chopped)
1 green chili (seeded and chopped)
1 red bell pepper (seeded and chopped)
1/2 red onion peeled and chopped fine
1 handful fresh cilantro lightly chopped
1 tomato chopped
Nama shoyu to taste
garlic powder
ground cumin
onion powder

Combine all ingredients and mix well. Place about 1/2 to 2/3 of prepared mixture in a high-speed blender or food processor and blend until creamy. Add more Nama shoyu to taste and blend again. Add back into salad mixture and toss well. Set aside.

Taco Meat.
1 to 1 1/2 cups walnuts
Nama shoyu to taste
ground cumin

Place walnuts and cumin inside a food processor and blend until crumbly. Add Nama shoyu to taste and blend again. Add a little EVOO for texture. Blend again. Scoop out and place in salad bowl. Toss well.

Additional ingredients:
Avocado (stoned, peeled and chopped)

Toss in avocado and serve. Serve as a wrap, salsa, dip, or however you please. This is a great meal for a non-raw foodie too. Just add chips, and tortillas (flourless, sprouted tortillas) and serve. Enjoy, and Happy 4th!!!

Note to self:
My hands are on fire from seeding the hot peppers. Be sure to wear gloves when you do this, or your hands will be on fire too!!! =) Wow!!!

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