Radiance-Boosting Recipes

Ready to get your glow on? These fun, tasty treats are packed with nutrient-rich superfoods that nourish your skin from the inside out.

Cia Chai Pudding

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.

Servings: 4

Brazil Nut Mylk Gone Wild!

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)
3 bananas
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 Mouse Pie

Chocolate Mousse Pie

Crust
1 cup almonds, soaked overnight and drained
1 cup pitted dates
½ teaspoon sea salt

Mousse
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

Mint Sauce
¼ cup coconut milk (I recommend Native Forest Organic Coconut Milk)
4–6 fresh mint leaves
½ tablespoon raw honey

Topping
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!

Servings: 4

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.

Buy now on Amazon: http://www.amazon.com/Brads-Raw-Made-Easy-Delicious/dp/0385348126]