DESSERTS

Like snacks, desserts are not eaten for health-generating reasons and rarely to satisfy hunger. But you cannot nourish the body without feeding the soul, and desserts can keep the spirit of detoxing alive as long as they are enjoyed in moderation. In the context of a highly alkaline, mostly raw day, these non-yeast-feeding dessert recipes will not hinder your progress. The quantities of sweeteners such as agave nectar and maple syrup are reduced greatly by boosting sweetness levels with stevia. Most of the recipes are plant-based and simple to make and require little or no baking. Now, that is sweet!

I don’t feel like my evening meal is complete if I haven’t had dessert. This diet-lifestyle would not have been sustainable for me long term if dessert weren’t a daily pleasure. Dessert is the yin for dinner’s yang—it just rounds out the meal and, in many ways, the day. These are desserts to celebrate the specialness of every day, not just special occasions. We have taste buds for a reason. This is not the time to deny them!

—NATALIA

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Citrus Granita

Granita can be made by juicing fresh citrus fruits such as lemons, blood oranges, yuzus, kalamansis, or grapefruits and adding stevia to sweeten. Herbs such as mint, cilantro, and even rosemary can be added for a twist. Try mixing different types of citrus juices for more depth.

1 cup fresh citrus juice

1 cup pure water

Stevia to taste

Combine all the ingredients and pour into a shallow pan. Freeze until icy around edges. Stir the icy portions with a fork into the middle of the pan. Freeze again, occasionally scraping the edges into the center, until completely frozen (about 6 hours).

MAKES 1 PINT

Tomato Sorbet

2 pounds ripe tomatoes

¼ cup fresh lemon juice

½ cup agave nectar and stevia as desired

1 tablespoon tomato paste

Combine all the ingredients in a high-speed blender. Process through an ice cream maker, or, alternatively, pour into ice cube trays and freeze. Defrost until slightly thawed before blending again to make sorbet.

MAKES 1 QUART

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Beet Sorbet

4 cups roasted beets

1 cup Granny Smith apple juice, freshly juiced

½ cup agave nectar and stevia as desired

2 tablespoons fresh lemon juice

Preheat the oven to 350°F. Roast the beets for 1 hour on a baking tray. Remove the skins and let cool to room temperature. Combine the beets with the rest of the ingredients in a high-speed blender. Process through an ice cream maker, or, alternatively, pour into ice cube trays and freeze. Defrost until slightly thawed before blending again to make sorbet.

MAKES 1 QUART

Carrot Sorbet

4 cups raw carrot juice

½ cup fresh lemon juice

1 knob fresh ginger

½ cup agave and stevia (use less agave if desired)

MAKES 1 QUART

Basic Chocolate Sauce

For this recipe, you may substitute carob powder for the cocoa powder, if desired.

½ cup cocoa powder

½ cup agave nectar and stevia as desired

1 teaspoon vanilla extract

Pinch of salt

Whisk all the ingredients together in a small bowl, and serve slightly warmed over your favorite dessert.

MAKES 1 CUP

Chocolate Avocado Pudding

2 ripe avocados

¼ cup cocoa powder

¼ cup agave and stevia as desired

1 teaspoon orange zest and juice as needed to facilitate blending

Mint leaf to garnish (optional)

Combine all the ingredients in a food processor or a high-speed blender. Serve garnished with a mint leaf or citrus peel spiral.

MAKES 1 CUP

Chocolate Coconut Pudding with Agar-Agar

Agar-agar is a vegetarian gelatin substitute derived from seaweed. It is sold both in flake and powder varieties, and can be used as a thickening agent for vegan and/or dairy-free recipes.

2 cups coconut milk

½ cup cocoa powder

¼ cup agave nectar and stevia as desired

2 tablespoons agar-agar

1 tablespoon vanilla extract

In a sauce pot, combine all the ingredients and bring to a boil, whisking occasionally so there are no lumps. Lower the heat and simmer for at least 10−15 minutes to let the agar-agar dissolve completely and thicken properly. Transfer the mixture to a serving bowl or individual ramekins and let cool to room temperature. Refrigerate and serve cold.

MAKES 1 PINT

Butternut Squash Pudding with Agar-Agar

1 cup almond milk

1 tablespoon agar-agar

1 cup pureed butternut squash (steamed, peeled, and seeded before pureed)

¼ cup agave nectar and stevia as desired

1 teaspoon pumpkin spice

1 teaspoon vanilla extract

2 tablespoons maple syrup (optional)

In a sauce pot, combine all the ingredients, except the maple syrup, and bring to a boil, whisking occasionally so there are no lumps. Lower the heat and simmer for at least 10−15 minutes to let the agar-agar dissolve completely and thicken properly. Transfer the mixture to a serving bowl or individual ramekins and let cool to room temperature. Refrigerate and serve cold, adding a drizzle of maple syrup if desired.

MAKES 1 PINT

Coconut Ginger Yam Pudding

2 Korean or purple yams

½ cup coconut milk

1-inch piece of ginger

¼ agave nectar and stevia as desired

Preheat the oven to 400°F. Bake the yams for about 45 minutes until very soft. Remove the skins. Combine all the ingredients in a high-speed blender or food processor and blend until the mixture achieves a silky consistency. Serve warm or chilled.

MAKES 1 PINT

Basic Banana Soft Serve Ice Cream

The trick to making the perfect “soft serve” ice cream is to freeze the bananas ahead of time. Defrosting the bananas until slightly thawed will prevent your food processor from getting a beating. Try this basic recipe with any of the suggested toppings.

2-3 bananas, chopped into 1-inch pieces, frozen and slightly thawed

Stevia as desired

Combine the bananas and the stevia in a food processor until smooth. Serve with the topping of your choice.

MAKES 1 PINT

SUGGESTED TOPPINGS:

• Basic Chocolate Sauce (see page 203)

• 70 percent dark chocolate chips or chunks

• Chopped nuts or seeds

Banana Tahini Ice Cream

2-3 bananas, chopped into 1-inch pieces, frozen and slightly thawed

2 tablespoons raw sesame tahini

Stevia to taste

1 teaspoon vanilla extract

Combine all the ingredients in a food processor until smooth. Serve topped with Basic Chocolate Sauce (see page 203) if desired.

SERVES 4

Coconut Avocado Ice Cream

2 ripe avocados

1 cup raw young coconut

½ cup coconut water

¹/₃ cup agave nectar and stevia as desired

Combine all the ingredients in a blender, then process through an ice cream maker. Serve topped with Basic Chocolate Sauce (see page 203) if desired.

MAKES 1 PINT

Kabocha Squash Ice Cream

2 cups coconut milk, chilled

2 cups kabocha squash puree

¾ cup agave nectar and stevia as desired

1 tablespoon pure vanilla extract

1 tablespoon maple extract

2 tablespoons Pumpkin Pie Spice (see page 60)

½ teaspoon salt

Combine all the ingredients in a blender, then process through an ice cream maker. Serve topped with Basic Chocolate Sauce (see page 203) if desired.

MAKES 1 QUART

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Chocolate Beet Cupcakes

1 cup millet flour

½ cup cocoa powder

Pinch of salt

3 medium roasted beets, chopped

½ cup agave nectar

10-15 drops liquid stevia as desired

1 tablespoon vanilla extract

1 tablespoon orange zest

1½ teaspoons baking soda

2 teaspoons raw apple cider vinegar

Preheat the oven to 350°F. Line each cup of a muffin tin with paper liners. Whisk together the flour, cocoa powder, and salt.

Puree the beets in a high-speed blender with the agave nectar, stevia, vanilla, and orange zest. You will have to scrape down the sides to facilitate blending. Add more stevia if the beet puree is not sweet enough. Transfer puree to a mixing bowl.

Stir the flour mixture into the beet puree, mixing until incorporated. In a small bowl, stir the baking soda and vinegar together and add the mixture to batter.

Divide the batter evenly among the lined cups, up to ¾ full. Bake for 30−40 minutes, or until a skewer comes up clean after piercing the center of a cupcake. Transfer the tin to a wire rack to cool completely before removing cupcakes.

MAKES 8 CUPCAKES