a RAWky road

Food, health and fitness advice while vegan in a sad, S.A.D world.


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“She’s My Cherry Pie” Sorbet

What you’ll need:

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Equipment: Food processor

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Ingredients: 7 large bananas, 2 cups of cherries, 1 tablespoon almond extract

Step 1:

Pitt the cherries and peel the bananas, then freeze them overnight or however long it take until they’re frozen solid.. Remove frozen bananas and cherries from freezer and allow to thaw for approximately 10 minutes at room temperature. This will allow the food processor to puree them a lot easier.

Step 2:

Toss frozen bananas and cherries into the food processor, as well as the almond extract. Be sure that the bowl and blade are locked into position before you add the ingredients.

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Step 3:

Locked and loaded? Time to turn on your food processor. If you don’t have one of these  you could use a blender, but be sure that it is a high-speed blender, like a Vitamix and tamper the shit out of it.

Note: If the fruit is too hard then you can add a bit of water, little by little through the feed. The water helps the fruit to move around in the bowl by softening it slightly. Be careful because if you add too much you get a smoothie. You’ve been warned! If you’re using a blender, you may need to add a bit more water.

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Sometimes your sorbet needs a bit of help. If it starts to ball up on the side turn it off, remove the lid and carefully separate the ball with a spatula throughout the bowl. Then lock the lid back into place and turn it back on. On occasion I’ve had to do this step a couple of times. Trust me, the juice is worth the squeeze!

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Step 4:

Scoop and serve!

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Mango Sorbet

The heath benefits of mangoes are lengthy, google them! But, to name a few, mangoes are a low-fat, low-calorie, cholesterol-free source of a variety of nutrients, especially vitamin A, vitamin C, dietary fiber and antioxidant compounds.

What you’ll need:

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Ingredients: Frozen mangoes, water

Equipment: Food processor, Spatula

Step 1:

Remove frozen mangoes from freezer and allow to thaw for approximately 10 minutes at room temperature. This will allow the food processor to puree the mangoes a lot easier, that’s also what the water is for, but I’ll get to that soon enough. I used Ciruli Brothers champagne mangoes, if you’ve never tried these you’re missing out. I’ve found them at Whole Foods Market and New Seasons before.

Step 2:

Load those bad boys into your food processor. Be sure that the bowl and blade are locked into position before you add the mangoes.

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Step 3:

Locked and loaded? Time to turn on your food processor. If you don’t have one of these  you could use a blender, but be sure that it is a high-speed blender, like a Vitamix and tamper the shit out of it.

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Step 4:

Begin adding water, little by little through the feed. For 2 lbs of frozen mangoes I used approximately 1/2 a cup. The water helps the mangoes to move around in the bowl by softening the fruit slightly. If you don’t add enough you may damage your food processor, but if you add too much you get a smoothie. You’ve been warned!

Note: if you’re using a blender, you may need to add a bit more water.

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Step 5:

Sometimes your sorbet needs a bit of help. If it starts to ball up on the side turn it off, remove the lid and carefully separate the ball with a spatula throughout the bowl. Then lock the lid back into place and turn it back on. On occasion I’ve had to do this step a couple of times. Trust me, the juice is worth the squeeze!

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Soon you’ll be left with a smooth, low-fat, high-carb, raw vegan dessert that everyone will enjoy!

Step 6:

Scoop and serve!

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Bon appetit!

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