Ready to get your glow on? These fun, tasty treats are packed with nutrient-rich superfoods that nourish your skin from the inside out.
Chia Chai Pudding
2 cups nut or coconut milk
1½ teaspoons ground cardamom
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
1 teaspoon vanilla extract
3 tablespoons maple syrup
¼–½ cup chia seeds
Handful fruit, to garnish
Blend milk, cardamom, cinnamon, cloves, nutmeg, vanilla, and maple syrup together in a blender on high speed until smooth. Place the chia seeds in a bowl and pour the mixture over the seeds. Stir thoroughly with a whisk or a fork. Let it sit for 5 minutes, then stir again. Let it sit another 10 minutes, then stir again. Refrigerate the pudding overnight and check in the morning for desired consistency. If it’s too thick, add more milk.
Brazil Nut Mylk Gone Wild!
2 cups water
2 cups Brazil nuts, soaked overnight and drained
2 teaspoons vanilla agave (or plain agave with ½ teaspoon of vanilla extract)
½ cup maple syrup
Dash of sea salt
Place the water, Brazil nuts, vanilla agave, bananas, maple syrup, and salt in a blender and blend until nuts are liquefied. Strain the mixture through a nut bag. Pour the mixture into glasses or a pitcher. Serve right away or keep chilled. You can freeze this in a popsicle tray for a refreshing treat.
Makes 1 quart
Chocolate Mousse Pie
1 cup almonds, soaked overnight and drained
1 cup pitted dates
½ teaspoon sea salt
1 cup coconut oil
½ cup raw cacao butter
1 ripe avocado, peeled and pitted
½ cup raw cacao powder
1 cup room temperature coconut oil
½ cup raw honey
½ teaspoon sea salt
¼ cup coconut milk (I recommend Native Forest Organic Coconut Milk)
4–6 fresh mint leaves
½ tablespoon raw honey
2 cups raspberries
Make the Crust
Place all the ingredients in a food processor and pulse until well incorporated. Press the mixture into an even layer in a 9‑inch pie plate. Refrigerate for 1 hour.
Make the Mousse
Place all the ingredients in a food processor and pulse until smooth. Pour the mixture into the pie crust and return it to the refrigerator. Refrigerate overnight.
Make the Mint Sauce
Place all the ingredients in a blender and puree until smooth.
Finish and Topping
Remove the pie from the refrigerator. Pour the Mint Sauce evenly over the top, arrange the raspberries in a lovely pattern, and chill for at least another 4 hours. Slice and enjoy!
All recipes from Brad’s Raw Made Easy. ©2014 by Brad Gruno. Reprinted by permission of Harmony Books, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House company.
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