Oct 15
When it comes to desserts, rich and decadent doesn’t have to mean unhealthy, at least not in the raw food world. While they are not nearly fat-free, desserts in the raw contain a number of benefits that most baked desserts don’t–one of the most important being that raw food ingredients are minimally processed and in their natural, nutrient-rich state.
What’s the first thing that comes to mind when you think about a Thanksgiving dessert? Here in Canada, the obvious answer would be a creamy, nutmeg-spiked pumpkin pie with a light, flaky pastry crust. If you want to kick it up a notch this holiday, here is a delicious and unexpected dessert that combines spiced pumpkin with a rich, fudgy brownie base–no crust required!
I must confess: I’m a really good procrastinator. For the last couple of days, I have been working at home to concentrate on writing an intense feature article for work. My brain hurts, and my dark, unlit kitchen is lonely and is calling my name. I can’t bare it anymore.
I have been using balsamic vinegar on my salads forever. There’s something about that rich, tangy flavour that I love. Yet I had never used it in baking until a few years ago…
Because I’m so happy with the outcome of the first recipe I submitted to the SOS Kitchen Challenge, I decided to attempt another minty treat idea I had floating around in my head for the last two days.
This month marks the third instalment of the SOS Kitchen Challenge, hosted by Ricki of Diet, Dessert and Dogs and Kim of Affairs of Living.
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