Monday, February 7, 2011

Cinnamon Marshmallow Mousse and an Adelaide Dessert Class


I'm in love... with my latest creation - Cinnamon Marshmallow Mousse. It's fluffy, springy, soft and downright delicious. I guess I'm on a bit of a kick, since I posted a Dark Chocolate Mousse only days ago. This one is inspired by the Cinnamon Chaga Mousse that I made a few months ago.

I'll be teaching a raw dessert class in Adelaide on Sunday March 6th! I'm so excited about this. It will be my second class in Australia, as I will also be teaching in Byron Bay. Here's the info:


Cinnamon Marshmallow Mousse

1 cup irish moss gel*
3/4 cup cashews
6 tablespoons water
6 drops stevia
5 tablespoons coconut nectar or maple syrup
1 1/2 teaspoons cinnamon
1 teaspoon lecithin powder
1/2 teaspoon pure vanilla extract
Seeds of 1/2 vanilla bean
1/8 teaspoon fresh ground nutmeg
Pinch of himalayan salt
1/3 cup + 2 tablespoons melted coconut oil

Blend all but the coconut oil, until smooth and creamy in a high speed blender.
Add the oil and blend to incorporate.
Spoon into ramekins or dessert bowls and chill in the fridge until set (minimum of a few hours).
Garnish with your favorite goodies!



*Irish Moss Gel

3/4 cup water
2 oz soaked irish  moss

Rinse a handful of irish moss in cold water until any bits of debris have been removed. Keep rinsing until the water runs clear.
Allow the moss to soak in cold water for 6-12 hours.
Chop the moss and blend it with the tea or water until it warms up and turns into a gel.
Chill the gel in the fridge for 5-7 days, or use immediately.


Friday, February 4, 2011

My New Dessert Book!


I'm excited to introduce my new ebook, Raw Food Carob Desserts, along with my friend and author, Philip McCluskey.

We eagerly started working on this project almost a year ago when we wanted an alternative to a high chocolate consumption (I love chocolate!). Almost 10 years ago when I was first introduced to raw food, carob was used in place of "chocolate" - but as cacao started making an appearance, carob took a back seat. Recognizing the power of this incredible food, we decided to compile a book of 43 delicious, healthy recipes. Working on this project has been a blast, and has given me a newfound appreciation for carob. Now we're excited to share it with you!


As chance would have it, at the end of last summer I was quite sick and stopped eating cacao for 3 1/2 months (I had to go off all stimulants). During that time I relied on carob to satisfy my chocolate cravings, and it worked! I was so happy to have a stimulant free, sweet alternative. If you're in the position of needing to ease off the cacao for a while, I'm certain that our carob recipes will fulfill you too. The Carob Nut Cups were my most favorite chocolate substitute during that time. They were the most similar to the hard chocolate with nuts and dried fruit that I love so much! I have made them countless times and will continue to do so.


Here's just a bit of what you can expect in the ebook... and more!!

Mint Chip Ice Cream

Carob Pecan Truffles

Double Choco Strawberry Cake

Carob Sauce 

Strawberry Carob Fig Crunch Parfait

Carob Cheesecake

Cinnamon Buns with Carob

Carob Cardamom Ice Cream

Vanilla Berry Carob Tart


Carob Mint Shake



Carob Oatmeal Energy Bar

Creamy Carob Pudding


Carob Chip Blondies

Super Carob Milkshake

Check out Raw Food, Carob Desserts eBook for 43 gorgeously photographed healthy raw dessert recipes, and get started making your own today!  


Raw Food Carob Desserts ebook is available for download now!
$19.97
Add to Cart


Even better! Order Raw Food Carob Desserts and receive a FREE bonus recipe guide with step by step photograph instructions. Note: The bonus guide will be emailed to you separately.

Carob Caramel Bar


Carob Truffle Ice Cream Sundae


Carob Almond Cream Cake with Carob Covered Macadamia Nuts




I hope you'll add some carob to your life too!

All ebook sales are final.