Monday, August 17, 2009

Macadamia Pudding

One of the things about raw foods is that snacking and evening sweets can become a bit of a challenge. If you need 12 hours to dehydrate cookies, your either going to opt for the dreaded cooked version wondering what in God's name inspired you to take up such a ridiculous craze or relentlessly search for a satisfying recipe. Fortunately I have recently invested a small portion of my savings in raw food cookbooks. I recommend this highly.

The more cookbooks you have the more likely you are to find a recipe that can be made in under five minutes and requires no soaking, no dehydrating, no juicing and obviously, no cooking. Tonight, having just eaten a rather large salad with a nut feta, I wanted something sweet. And I found it: Macademia Pudding from The Complete Book of Raw Food. Yummmm!

I have had three failed attempts at making some sort of raw whipped cream (been really craving that with summer fruit) but this, although not so light, did the trick.

This pudding was created by Paul Nilson and uses just macadamia nuts, dates and water. I altered the recipe slightly because I didn't have enough macadamia nuts and so added cashews as well. I also added some blueberries.

Here is the final outcome:

The verdict (apart from the obvious that I am no food photographer) - thumbs up. My husband liked it as well although he first comment was, "how much did this cost to make? $84?" Raw food is not always inexpensive. He did, however, eat it all up!

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