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