by Ruth
I was having fun in the kitchen the other evening, recipe testing for this month’s raw mom club menu planner, when a friend stopped by with a case of coconuts for me. I got her to sample the mango pudding and she was totally impressed at the ease in which truly healthy food can taste yummily decadent. My girls were lucky enough to enjoy some for dinner that evening too!
After testing out two of the featured recipes, as even though I make them often I never measure the ingredients out first, I had leftover Mango Sunrise Mousse and Papaya Pudding. We were all full, so I layered the two fruit blends in a glass jar and left it overnight in the fridge. The next afternoon we blissed out as we enjoyed the fancy two layer pudding, which had set to perfect mousse consistency, in the garden. I took some photos and now wish to share these tasty treats with you…
Papaya Pudding
1 large or 2 small papayas (or papaws)
Squeeze of lime juice
1 Tb sp coconut oil
1-2 Tb sp coconut cream extract (or extra oil if you don’t have it)
2 dates
Lime zest and cinnamon for serving
Blend all till creamy, pour into serving bowls and garnish with lime zest and cinnamon. Can be placed in the fridge to chill for a few hours before serving. Keeps for a day sealed in the fridge.
Mango Sunrise Mousse
1 mango
1 avocado
1 TB spoon of honey
1 TB spoon coconut oil
1 teaspoon ground turmeric
blend in a jug using a handheld immersion blender, lifting the blender blade out and back in the mix while running, drawing air bubbles into the mousse. Leave to set in the fridge before serving.
To find more recipes like these two, and some interesting ways to adapt them, sign up to the raw mom club to recipe january’s menu planner. It comes with all you need to nourish your family into epic health, along with step by step instructions and daily tasks all laid out for you so even the busiest mom can find the time. And detailed shopping lists too…
Much love from tropical, summer time Australia,
Ruth
xo