Desserts
Sweet Adzuki Bean Paste
Called "anko" in Japanese, this sweetened red bean paste is used in all kinds of desserts.
Avocado Buttercream Frosting
We love licking the frosting off our fingers, don't you? But what we love even more is substituting healthy ingredients in surprising ways. Instead of lots of butter or cream, this frosting utilizes the natural creaminess of avocados. Have no fear sweets lovers, there's still enough sugar to satisfy.
Raw "Key-Limansi" Pie
This refreshing dessert features Filipino limes, or calamansi, for a twist on a classic key lime pie. Adapted from the Blogilates lifestyle blog.
Raw Superfood Truffles
These simple dark chocolate truffles are decadent and dangerously delicious– but totally wholesome!
Mineralizing Tooth Powder
Tooth powder was popular years ago, before toothpaste came into fashion. I was skeptical, but my mouth and teeth have never felt better. Activated charcoal whitens teeth and can be added to the powder or kept separate. Some rinse with ½ teaspoon of charcoal mixed in water after brushing, holding the mixture in front of their teeth for a few minutes before rinsing.
Chocolate Mint Lip Balm
This simple recipe can be varied by adding flavors, colors or different oils for their textures and properties. The beeswax gives it firmness. Use less beeswax for a softer lip balm. Six parts oil to one part beeswax will make a very soft balm the texture of a salve or hand treatment.
Peppermint Tooth Paste
Easy to make, safe to eat, highly effective and delicious. Feel free to experiment with flavors - cinnamon, clove, fennel, anise, eucalyptus and vanilla are popular.
Raw Pear & Apple Cheesecake
This raw cheesecake is truly divine. This decadent recipe features just fruits, nuts and natural sweeteners, so all your guests can enjoy this wonderful dairy-free treat.
Raw Chocolate Spice Pudding
A delicious raw pudding featuring the spices of the season. Make ahead and take to all your healthy holiday meals. This can also be used as a frosting for cakes or used as a pie filling.