Why are desserts and breakfasts in the same section, you may be asking? Because with Raw Magic they’re interchangeable! Your desserts are so healthy you can eat them for breakfast, and your breakfasts are so good you’ll want them for dessert. Chocfast = chocolate for breakfast, Pudfast = pudding for breakfast, and Cakefast is for those mornings when you know you need a triumphant kickstart to your day.
Serves two
5 mins
No equipment needed
How can I explain in words just how perfect this little combination is? It just does something to me that makes me feel that life is perfect again, that everything is just as it should be, and good things always come to those who wait. On those days when I’ve got too much to do and no time to think, this is my lifesaver.
1 cup (100 g) bee pollen
2 Tbsp lucuma powder
1 Tbsp raw tahini
1 Tbsp flax oil
2 Tbsp water
¼ tsp purple corn extract
½ tsp Crystal Manna or E3 AFA flakes
1 tsp cacao powder
1 tsp raw honey
Mix everything together in a bowl with a spoon, and try not to eat it all at once unless you want to be flying ‘round the flowers in ecstasy.
Serves four
Takes five minutes to make, but then you need to leave it soaking for at least a couple of hours
No equipment needed
Chia is one of my favorite foods, and this recipe is one of my favorite ways of using it. Chia is one of the very best sources of those all-important essential fatty acids, and is a superb source of energy. This pudding makes a great breakfast food, or a healthy between-meals snack. Baobab is another favorite ingredient! It is a South African superfruit with a light sweet/sour flavor that tantalizes your tastebuds and enhances every dish you care to add it to.
4 cups (1 liter) hemp milk
1 cup (150 g) chia seeds
1 cup (100 g) raisins or goji berries
2 Tbsp Baobab powder
If you haven’t already done so, make your hemp milk now, by blending two tablespoons of shelled hemp into a liter of water. Hemp is my favorite, but you can try this with almond milk, or, if you prefer, milk from a carton such as rice milk or soy milk.
In a big bowl, place your chia, and then pour your milk over it. Give it a good stir with a spoon. You may find you get lumps of chia, which it’s easiest to break down with a fork. Add in the raisins and baobab, and stir them in so they are evenly mixed. The sweetness of the raisins is absorbed into the pudding, so there’s no need for extra sweeteners. Leave to stand for at least two hours, until the milk is fully absorbed into the chia. You may need to stir it intermittently to make sure there are no lumps.
If you don’t want to eat it all straightaway, this pudding will keep well in the fridge (in fact, it improves with age) for up to five days.
Serves one
5 mins
Blender
Purple corn extract and cinnamon is an exceptionally tasty combination, and this pudding combines them with Etherium Black to produce a treat that makes you feel empurpled and empowered.
1 large avocado
1 Tbsp tahini
2 Tbsp lucuma powder
1 Tbsp agave nectar
½ cup (100 ml) water
1 tsp purple corn extract
⅛ tsp Etherium Black
1 tsp cinnamon
Peel and pit the avocado. Put all the ingredients in the blender together and blend for a minute until smooth. Serve topped with blueberries, blackberries, or chopped figs—any purplicious fruit.
Serves four
10 mins, 1 hour presoaking
Blender
Oh my gojiness! Breakfast, lunch or dinner, this pudding will have you smiling for your country, scraping out the bowl, and then dancing ‘round the room in pure brain-food bliss.
1 cup (100 g) goji berries
½ cup (50 g) shelled hemp seeds
½ cup (50 g) flaxseeds
2 avocados
1 Tbsp hemp oil
1 Tbsp flax oil
2 Tbsp xylitol or coconut palm sugar
2 Tbsp agave nectar
1 cup (250 ml) water
1 Tbsp shelled hemp seeds
1 Tbsp goji berries
Soak the goji berries in advance in pure water. Once they’re ready, drink the soak water—it’s delicious and nutritious. Put the hemp and flax in the blender and grind up to a powder. Then add in the soaked gojis, avocados, oils, xylitol and agave nectar and blend again to a cream. Keep blending, slowly adding the water in. Once it’s completely blended, transfer to two serving bowls and decorate with the remaining hemp seeds and goji berries.
Serves one
5 mins
No equipment needed
My friend Alex and I invented this one day in our Raw Magic shop back in 2006. It blew our sneakers off. Since then I crave it if I’m feeling a little down or depleted. If this doesn’t get you back into raw magic heaven, nothing will.
200 g Gorgeous Goji pudding (p. 167)
1 Be the Change bar (or 40 g of any raw chocolate bar)
50 g Magic Mix (or any raw trail mix)
1 Blue Manna or E3 AFA Mend capsule
Make the goji pudding from the recipe on p. 167. Cut a Be the Change bar (or 40 g of your favorite raw chocolate) into small nibble-sized pieces. Stir it into the pudding with half a bag of Magic Mix. If you haven’t got Magic Mix you could just use goji berries and yacon root, or your favorite raw trail mix. Empty out the Blue Manna capsule into the pudding and stir it in. Eat and be transported into an instant whirlwind of over-excitement.
Serves four
Time needed: 3 –7 days presoaking, 10 minutes to make, 4 hours to set
Blender
I am a confirmed Irish moss addict—nothing beats it for making light but satisfying desserts. Like kale chips and kelp noodles, Irish moss desserts are something you tuck into, feeling that they are so good they must be sinful, and then get a spark of elation when you realize you are actually eating some of the most nutrient-dense food on the planet and you can eat to your heart’s content.
1 oz or 30 g Irish moss, prepared as below
4 cups (1 liter) almond milk
2 Tbsp lecithin
1 cup or 100 g lucuma powder
2 lemons (peeled)
2 Tbsp agave nectar
½ cup or 60 g coconut oil (melted)
It seems there’s a bit of a knack to Irish moss. It’s not the easiest of ingredients to use, but once you’ve made friends with it, you’ll find it was well worth the effort. This is the method we have found works with the red moss that we have in Europe. If you are using the white kind, it may behave differently, so please check the manufacturer’s instructions carefully to ensure the best results. If you get it wrong, your dessert will taste of seaweed, which probably isn’t the end result you are after.
Take your moss and rinse it well. Then find an airtight container to house it in, and put the moss and 1 cup (250 ml) pure water in the tub. Put the lid on and leave it in the fridge. We find our moss likes a minimum of three days soaking, and up to seven days. When you’re ready to use it, throw away the soak water, and make sure NOT to rinse the moss again. Blend it up with 1 cup (250 ml) of the almond milk. Blend it for a good few minutes until the moss is broken down as much as possible, and the mixture starts to go light and fluffy. At the same time you can be melting your coconut oil if necessary.
Then add the lecithin, lucuma, agave and lemon flesh and blend again, also for a few minutes, until you have a thick cream. Add the coconut oil, blend again and then gradually add the remaining 750 ml (3 cups) of almond milk. Whip it for another good minute, then pour out into a large mold or serving dish. Refrigerate for at least four hours and then serve as is or with seasonal berries.
We can’t tell you how long it keeps because we’ve never any left long enough, but we’d guess up to a week.
Serves two
5 mins
No equipment needed
We invented this on a long drive one day when we didn’t have access to a blender. We wanted dessert so we just threw together what we had and hey presto! As if by magic, a new favorite was born. Like goji pudding but without the hassle of actually making it.
2 avocados
2 tsp agave nectar
2 Tbsp raw tahini
4 Tbsp goji berries
2 Tbsp cacao nibs
Scoop the avocado flesh out into a bowl with a spoon. Using a fork, mash it up as much as possible. Add the remaining ingredients into the bowl and mash again, making sure the agave nectar and tahini are evenly mixed in. Eat, and then get back in the car with some very good music to play loudly as you zoom down the freeway.
