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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 =)


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”!

The Little Rawdorable Cupcake Book That Could – and does!

My cyber-space, raw food buddie, Shannonmarie, aka Rawdorable, has recently published a wonderful, delicious, and fun recipe e-book, all about making raw food cupcakes, “The Little Rawdorable Cupcake Book That Could”. I consider Shannonmarie the Betty “Rawker” of the raw food world! Her recipes are fantastic, and her food presentation is right on! If you miss Hostess cupcakes, she’s got you covered. If you want birthday cupcakes without the “junk”, she’s got you covered! If you want cupcakes for dinner – Shannonmarie has you covered! It’s amazing what she can do with the raw food cupcakes!!!

Lately Shannonmarie has been working on a special project, My Ellen Quest for Raw Cupcake Domination” to introduce Ellen to a raw food diet in a very creative way. Since Ellen DeGeneres has her own “world domination” mission, and is a vegan, loves cake, but wants to eliminate all refined sugars – she is the perfect candidate for a raw food cupcake. So, begins this special quest by Shannonmarie. To learn more about this fun project, visit Shannonmarie’s blog, Rawdorable for details.

Well, I myself, am attempting to participate in her project. I’m a little behind, but still making the effort. I started out by making her Creme-filled Lemony Cupcake from her e-book, but did not have all the ingredients – So I improvised, and made a different topping. Not too bad, but I wish I had the ingredients.

My second attempt was much better. This time I made her Cocoa Avocado Cupcakes. I had all the ingredients – and it made a difference. These little gems were de-li-cious!!! There’s only one left, and I still need to take the Ellen cut-out to make a photo with the cupcake and Ellen to send in to Shannonmarie. Well, that’s okay, I’ll just make more. There are still over 20 more cupcake recipes to make!

If you love raw treats, and you love cupcakes, purchase a copy of “The Little Rawdorable Cupcake Book That Could” today! The price is reasonable, and the recipes are simple and sensational! You won’t be disappointed. And while you’re at it, participate in Shannonmarie’s My Ellen Quest for Raw Cupcake Domination”.



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