Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts

Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts

Christina Ross

Language: English

Pages: 256

ISBN: 1940363322

Format: PDF / Kindle (mobi) / ePub


Nourish your body as you indulge in Love Fed desserts—heaven in every bite.

An artist in the kitchen, Christina Ross relies on intuition and creativity to conjure up her beautiful Parisian-inspired confections. Christina found her calling when she transitioned to a raw, vegan diet and discovered one thing was missing—decadent sweets! She set out to remedy the situation and, to her surprise and delight, found that the heavenly, nutritious treats she created didn’t just satisfy her sweet tooth—they were better than traditional sweets in every way!

In Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts, Christina, founder of the vegan dessert line PatisseRaw and the popular blog love-fed.com, serves up raw, vegan treats full of nourishing ingredients and intense flavor, without a touch of gluten, dairy, or refined sweeteners. Love Fed takes the plant-based, no-cook method of preparing desserts to new heights with more than 80 delicious, easy recipes.

Christina gives you everything from Pistachio Saffron Rose Water Ice Cream and Chocolate Almond Hazelnut Caramel Apple Torte to Trail-Blazing Truffles, Blueberry Coconut Dreamsicles, and Splendid Day Red Velvet Cupcakes, satisfying to even the most discerning sweet tooth. Along the way, she introduces new ingredients, shares her solutions for potential hiccups, tells stories from her life, and includes mouthwatering full-color photos.

Featuring a recipe by Jason Mraz, Love Fed caters to both novices and experienced foodies alike. Chocolate lovers, caramel aficionados, ice cream devotees, cake enthusiasts, cheesecake fans—Love Fed has it all for you.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

nutritional benefits and digestion). For a lighter crust, try using cashews. Almonds make a crunchy crust. My all-time favorite is a combination of almonds, pecans, and Brazil nuts. Once you have the nuts/seeds selected, choose a binder. Dried fruits such as dates, raisins, apricots, or cranberries make excellent binders, as do liquid sweeteners like coconut nectar, maple syrup, agave, or yacon syrup. The goal is to find the right ratio of binder to base—that’s what holds the crust together—so,

which are called for here, but you can use yellow varieties—or even nectarines if you like. This cake features three alternative sweeteners—coconut nectar, honey, and dates—all of which are a far sight healthier than the refined, nutritionally void white stuff. CAKES, PIES, COBBLERS, AND TARTS  49 To make the cake layers: Place the dates, almond flour, coconut flour, and vanilla extract in a food processor and process until they achieve a flourlike consistency. Line a small glass bowl with

strawberry filling: Place the berries in a medium bowl with the lemon juice and agave nectar and stir to coat. Set aside and make the cake filling. To make the cake filling: Place the cashews, coconut oil, Irish moss, agave nectar, lemon juice, and, if desired, beet extract in a blender and blend until smooth and creamy. Set aside and make the crust. To make the crust: Place the almonds, agave nectar, cacao powder, and vanilla bean powder in a food processor and process until the mixture sticks

Hearts............................................................................................166 Green Tea Chocolate Brittle...............................................................................................167 Crunchy Peanut Butter Cups............................................................................................168 Nut Butter Freezer Fudge..................................................................................................170

horizontal, one vertical—they’ll cross in the middle) on top of the cookie. Lightly sprinkle sugar on top for garnish. Store in a cool, dry place for up to 3 days. ♥ TIPS & TRICKS ♥ For a firmer cookie, refrigerate before serving. For a crunchier cookie, dehydrate them in a 108°F oven for 8 hours. MINIS AND MORE  101 ♥ SAVOR THIS ♥ Many people avoid chocolate because they think it’s fattening, addictive, and nutritionally void. The truth is, pure cacao from the cacao bean is highly nutritious

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