I’m feeling a bit guilty as I’m having to leave Jack and Sally to be left to their own devices until dinner time tomorrow… Well, if you call being left millions of pieces of paper with instructions written on all over the kitchen being ‘left to your own device’. I have had to flee the raw nest for one day as on the side of all this raw food business, I am an actress (said very earnestly, of course). I had to go to London today for a coupe of auditions, and it is also a very close friends birthday tonight in the big smoke too – so I’ll be here until I head back tomorrow lunch time. This morning was pretty frantic, I just wanted to make sure they were completely sorted and felt as though they had plenty to snack on, ect. I made them a litre of Almond Milk, some Maple and Cinnamon Buckwheat Crunchies, and prepared sushi in advance for their lunch. There is also raw chocolate, walnut burgers, guacamole, ginger and garlic dipping sauce, onion bread, fruit and veg in the fridge. And in the freezer, there is a mahoosive tray of this – Pineapple Icebox Dessert – one of my favourite raw puddings ever. It’s an Ani Phyo recipe, but I actually think the title lets the pudding down a bit. The fact it’s described as an ‘Icebox Dessert’ makes you think it’s some sort of sorbet, but it’s not. It’s reeeally creamy and vanilla-ry. This pudding is always a winner with people. I made this for the yogis during my demonstration out in Bali last year for my raw chef training, and they loved it! (Did I mention I went to Bali?..)
Everyone should give this a go, not only because it’s ridiculously easy to make, but because the end result is just so, so good. I bet you anything you’ll say in between mouthfuls “I just can’t believe this is raw!'”
PINEAPPLE ICEBOX DESSERT
Recipe by Ani Phyo. http://aniphyo.com/
- 2 cups cashews
- Seeds from 1 vanilla bean or 1 tbsp vanilla
- 2 tbsp agave or honey
- 1 1/2 cups cashews
- 1/3 cup agave or honey
- 1/4 liquid coconut oil
- 1/4 water, as needed
- 2 1/2 cups chopped pineapple
To make the crust, combine the cashews and vanilla in the food processor and chop to a crushed wafer texture. Add the agave syrup and process to mix well. Sprinkle half of the crust onto the bottom of a loaf pan.
To make filling, combine the cashews, agave, and coconut oil in a blender and blend until smooth. Add water if necessary so you can create a creamy smooth texture. Pour over the chopped pineapple in a bowl and stir to mix well. Spoon the filling into the loaf tin and sprinkle on the remaining cashew crust. Pat lightly. Freeze for 2 hours before devouring..
Check in tomorrow for Day Six of ‘Two Weeks on Raw’ to find out whether Jack and Sally managed to keep it raw, or whether they dived head first into a 14inch pepperoni!
Ps. Just got this text through from Jack –
“Ryan (Jacks work mate) hasn’t stopped going on about spirulina…He’s rushing out to Holland and Barrett to get some and he’s outraged he didn’t know about this sooner. He’s sat next to me with more energy than normal wanting more!”