Posted by Charity R. Bartley Howard on May.23, 2010

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Anyone who has thought about ridding or lessening processed food from their menu should add Living in the Raw - Desserts by Rose Lee Calabro to their library. This cookbook provides a variety of recipes geared toward a raw desserts goal.

Desserts are usually the main treat that guests, even including the children, want to taste. Calabro provides simple recipes using no unhealthy additives or ingredients such as sugar, eggs or dairy. Instead, she uses natural or organic and raw ingredients such as coconut milk, seeds, dates, nuts and almonds. She explains organic food is, “produced without the use of chemically formulated fertilizers, growth stimulants, antibiotics, or pesticides.” Organic food is rich in vitamins, minerals, and enzymes. Another raw ingredient often used is carob, a chocolate substitute from a fruit. This means even with raw desserts the desire for that chocolate taste is possible. Ingredients for these naturally sweet desserts are available at farmers’ markets and natural food stores.

Cakes, candies and truffles, cookies and bars, dessert breads, ice cream and sorbets, pies, puddings, parfaits and mousses are all desserts that can be made raw. One recipe example from Calabro’s Living in the Raw - Desserts cookbook is Persimmon Candy that makes five trays of candies. She writes, “This recipe is simple but delicious. It tastes just like candy, and makes a great snack for when you go hiking. Slice the persimmons into 1/4-inch-thick pieces. Place on dehydrator tray and dehydrate at 105 degrees for 16-18 hours, or until the persimmons are completely dry. Store the dried persimmons in an airtight glass container at room temperature.” She uses 20 ripe persimmons for her Persimmon Candy recipe. Other recipes found in this cookbook are for Cherry Truffles, Pina Colada Pie and Fudge Brownies Supreme.

The author not only gives recipes, but also provides hints on how to use organic ingredients and how to prepare these recipes. She includes information on blanching almonds and soaking seeds and nuts. Calabro explains that basic home kitchen equipment is used for many of these recipes such as a blender, dehydrator, food processor and electric juicer. An added benefit is many recipes can be made in advance, but remember to tell your guests if the dessert includes certain items including nuts. They might be allergic!

Living in the Raw - Desserts is available for $16.95 through Book Publishing Company and from Amazon.com. Also, check out Calabro’s Living in the Raw — Gourmet for more eating raw ideas. Calabro has been involved with living raw for over a decade and it has helped her health. It reads in her bio that, “in a very short time she began to have more energy and lost a great deal of weight, and her body began to heal very quickly.” She had various health issues, including high blood pressure, before starting her new diet. She has been able to become healthier. Therefore, she is sharing what she has learned with others through her writings and recipes. Pick up this book to go “Rah, Rah” for raw desserts.

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Posted under Book Reviews, Cooking Healthy, Food, Nutrition & Recipes.