I often get asked where I get my inspiration for my raw food recipes. Honestly, it comes from my past food life. My classical french cooking, gourmet wine pairing, foie gras eating, life. I love food. I love all kinds of food. While my love of food hasn’t diminished, my priority is now for healthy, raw food. Food that gives me the highest nutritional value.
I had lunch with my friend, Karen last week. One of the desserts on the menu was a meringue topped with fruit and a lemon glaze. It sounded so wonderful, I had to do a raw version. No crunchy meringue, but a beautiful vanilla custard cloud with strawberries and blueberries, topped off with a tasty, tangy lemon glaze. Enjoy!
Lemon Glazed Fruit and Custard
- 2 C Cashews, soaked until soft
- 1 Young Coconut (flesh and 1/4 C liquid)
- 3/4 C Coconut Butter
- 1/2 C Agave*
- 1 Vanilla Bean
Split vanilla bean and scrape out insides. Add to all other ingredients and process in Vitamix until smooth. You will have to be patient and use the plunger to get a really smooth consistency. Refrigerate.
- 1/4 C Coconut Butter
- 2 T Agave*
- 1 T Lemon Juice
- Zest from one lemon
Mix all ingredients together. This will start to set up so make it at the last minute. If it does, you can gently warm it to get it back to a liquid.
- 1 C Blueberries
- 1 C Strawberries
- Zest from one orange
- Vanilla “Custard”
- Lemon Glaze
Place a couple of spoonfuls on of the custard on the plate. Top with berries. Spoon lemon glaze on top. Sprinkle with orange zest.
*For more information on Agave, click here: Agave