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Copyright © 2011 Eighty Percent Raw, LLC
CHEF BIO
Chef Heathy became vegetarian at 14 years of age, started cooking for herself and quickly discovered a new love which led her to the completion of a classical chef training program. Currently Heathy works as a personal chef in addition to catering group events and teaching raw food classes. Heathy is also a certified Kripalu yoga instructor who loves instructing and exploring different styles of yoga. With a serious passion for sweet treats, Heathy is currently working to launch a raw chocolate and dessert company.
THIS MONTH'S FEATURED RECIPE
BERRIES N' COCONUT TART
Crust:
1 1/2 cups almonds
1 cup pitted, packed dates
Grind the almonds into crumbs, in a food processor.
Add the dates and process into a dough.
Add 1-2 teaspoons water if the dough is a bit too dry and crumbly.
Press the mixture into a 9" tart pan.
Filling:
1 1/2 cups young coconut pulp
1/4 cup young coconut water
4-5 tablespoons maple syrup
1 teaspoon pure vanilla extract
Pinch of salt
Combine all ingredients until smooth, in a blender.
Spread the cream over the crust.
Chill the tart in the fridge or freezer for a few hours.
Topping:
2-4 cups berries, of choice
Once the pie has chilled, top with the berries.
Optional: Drizzle with chocolate sauce of your choice.
RECIPE ARCHIVE
Since Mother's Day is in May, I decided to create this recipe in honor of her. She loves Indian curry food, although is not a fan
April 2010
Tropical Jackfruit Smoothie
Jackfruit is my all time favourite fruit - it tastes like juicy fruit gum! Here, it pairs really well with other tropical fruits for
An Italian classic in the raw. Walnut cake with a hint of orange is layered with crunchy almond vanilla cream, and smooth rich chocolate cream
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June 2010
Dad's Favorite Pizza - In The Raw!
My dad loves pizza... and luckily I'm able to make him an incredible raw vegan version - guess what he's getting for
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Fall 2011 Issue
