HGJ Facebook



May/June 2006
Recipe Archives


Healthy Desserts

Now that the weather is getting warm, nothing sounds better than this creamy fruit pudding. It is very refreshing and it’s hard to believe that it is vegan. It is very simple to make and tastes great. I recommend adding fresh organic strawberries; it complements the flavor of the pudding very well. I prefer to add a teaspoon of agave instead of stevia and raw cashews instead of roasted ones.

From Everyday Vegan: 300 Recipes for Healthful Eating by Jeani-Rose Atchison, published by North Atlantic Books (www.northatlanticbooks.com), copyright ©2002 by Jeani-Rose Atchison. Reprinted by permission of the publisher.

Creamy Fruit Pudding
3/4 cup cashews
1/2 cup water
2 large bananas
2 cups fresh or frozen fruit, chopped
stevia to taste
1 teaspoon vanilla

Process cashews, water, and bananas in blender until smooth. Add stevia and vanilla and process briefly. Stir fruit into mixture. Chill or serve immediately. If you want a sweeter taste, add more stevia or tablespoon of brown rice syrup. Makes approximately 1 1/2 cups.

This fudge recipe is delicious, healthy and very easy to make. I prefer chocolate to carob so I substitute _ cup of cocoa powder for the 1/3 cup of carob powder (I used less cocoa powder because I do not want the flavor to be too strong). The recipe calls for chopped nuts, so I found it works well to put the almonds and pecans in the food processor and process until the nuts started to stick together (starts to look like a thick chunky paste). For the walnuts, I’d suggest chopping them because they were a little too large as whole pieces.

From Everyday Vegan: 300 Recipes for Healthful Eating by Jeani-Rose Atchison, published by North Atlantic Books (www.northatlanticbooks.com), copyright ©2002 by Jeani-Rose Atchison. Reprinted by permission of the publisher.

Carob Fudge
2/3 cup brown rice syrup
1/3 cup carob powder
1 cup ground almonds
1/2 cup ground pecans
1 cup unsweetened flaked coconut
1/2 cup walnuts
1 1/2 teaspoons vanilla

Mix all together well. It will be stiff, so start with a spoon, but you may have to use your fingers to incorporate everything well. Pat into a glass pan to about 1/2 –inch thickness. Refrigerate prior to slicing and serving.

If you have a food-related question that you would like answered in the journal, please email her at JessicaT@healinggardenjournal.com

Table of Contents  |  Archives

| home page | archives | advertising | writer guidelines | links
| what's now in nature| vibrant business network | business directory | calendar | contact us