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ZenSummerIssue

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NO-GUILT,<br />

NO-BAKE<br />

Desserts<br />

by Tara Ryazansky<br />

I don’t think anyone told my sweet-tooth that it’s a million<br />

degrees outside. Despite how badly I am craving a freshly<br />

baked cookie, I refuse to turn on my oven.<br />

I admit, I indulge my love of sweets frequently, but I like to<br />

opt for homemade, healthier treats. It’s cheaper that way<br />

too. When you avoid ingredients like dairy or gluten, a box<br />

of sweets could end up costing a fortune.<br />

No-bake desserts are a great option when it’s hot outside.<br />

Plus it makes it easy to indulge in a healthier way. You could<br />

even stick to a raw food plan.<br />

I am always whipping up bars and balls made of combinations<br />

of nuts and dried fruits. Someday I’ll share those recipes<br />

here, but I wanted to make something that screamed<br />

summer, so I thought of parfaits.<br />

Parfaits are great because you can use what you have on<br />

hand, they’re visually gorgeous and deliciously cool and<br />

creamy. You could also get away with serving them for<br />

brunch. Just cut down on the sweetener. With fresh berries<br />

and fruit you’ll hardly need it anyway!<br />

Berry Patriotic Parfait<br />

This parfait reminds me of the summer cookouts that my<br />

family had when I was a kid. My mom always made an<br />

merican flag cake with sponge cake, whipped topping<br />

and berries. This healthy version barely takes longer to<br />

make than my moms recipe It satisfies my sweettooth and<br />

is antioxidant-rich and high-protein.<br />

batch of ashew ream<br />

Strawberries, chopped<br />

Blueberries<br />

¼ cup almonds<br />

cup unsweetened coconut flakes<br />

These recipes use cashew cream as the main attraction. It’s<br />

sweet and creamy but lighter than dairy-based custards. It’s<br />

simple to make and you won’t have to stand over the stove.<br />

et creative dd any flavoring you like to customie it to<br />

your tastes. Use raw cashews instead of roasted, they have<br />

a plainer taste that mixes well with other ingredients.<br />

Pulse almonds until chopped. Add coconut. Toast if you’d<br />

like. Layer red, white and blue, dusting the berries with<br />

some almond crunch akes servings<br />

cup raw cashews, soaked<br />

½ cup water<br />

tablespoons agave, honey or pure maple syrup<br />

pinch of salt<br />

Puree until completely smooth.<br />

18<br />

ZEN LIVING MAGAZINE

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