Even though I don’t eat raw on a regular basis, I have to admit that I really do feel good after a raw meal. You might get a different picture from reading this blog — I’m more inclined to share vegan comfort food recipes of the heavily cooked variety, but I actually make a point of incorporating deal of raw nuts, fruits and veggies into my diet on a daily basis, and I’m lucky enough to live in an area where there are a number of raw food dining establishments within driving distance. So based on that information, let me tell you this: raw desserts are awesome. There are plenty of raw sweets that anyone, raw, vegan, vegetarian, or omnivore would love. I know this — I’ve fed plenty of raw desserts to unsuspecting family members who loved them! Raw carrot cake is a new one for me. I got a hold of a copy of Raw-Vitalize by Mimi Kirk and Mia Kirk White, and the carrot-orange-lemon cake instantly caught my attention. A sweet treat made from not just raw fruits and nuts, but veggies too? And one that’s loaded with bright citrus flavors which I totally crave in these late winter months? I’m in! These cakes were delicious. The flavor is a lot like that of carrot cake you’ve probably had before, but since it’s raw, the cake is much moister and loaded with texture. If you’ve ever had carrot halwa before, this will probably be reminiscent of that. The book is laid out as a 21 day raw meal plan, with recipes for breakfast, lunch, dinner, and dessert. I’m not in a position to go on the plan at this point, because that would slow down my recipe creation efforts for this site big time, but I’m thinking about working ahead so I can give it a go in the summer, when I’ll (hopefully) have a garden giving me a bunch of fresh produce. For now, I’m planning on trying out some of my favorite recipes one at a time. Next up on my list are the chopped Thai salad, street tacos, zucchini ravioli with sundried tomato pesto, and cheesy noodles.
