By Tricia DuSaint
As we are in the midst of the holiday season, many of us find our-selves eating and serving more dessert-type items than during the rest of the year. Instead of avoiding sweet treats, which can be very difficult when entertaining or being entertained, I find it works well to substitute wholesome but delicious goodies for the refined, sugary ones. One can make many delectable, enticing desserts from fresh and dried fruits, nuts and seeds, unsweetened coconut, raw cacao and natural spices and flavorings.
Unlike foods made from white sugar and flour— which are acidic and can spike blood sugar, leach calcium out of the bones and teeth and cause hyperactive (and cranky) behaviors in some people— treats made from living and minimally or unprocessed ingredients are more satisfying, help meet our nutritional needs and are delightful, as well.
May you have a joyful holiday season and a healthful, blessed New Year!
Mango Banana Pudding
- 1 ripe mango, peeled & cut into chunks
- 2 ripe bananas, cut into chunks
- Dash of Celtic or sea salt
- A few drops of pure vanilla flavoring
- Nutmeg as topping (optional)
In a blender, add mango and banana chunks, a little at a time, and blend thoroughly until of pudding consistency. Add salt & flavoring and blend briefly. Top with a sprinkling of nutmeg before serving.
This basic pudding recipe also makes great parfaits. Using a parfait glass or wine glass, spread a layer of pudding in the bottom of the glass, add a layer of fresh pine-apple chunks, topped by another layer of pudding. Continue alternating layers until the glass is filled, then dust with nutmeg & shredded unsweetened coconut.
- 2 cups walnuts or pecans
- 1 cup raisins or dates
- 1 cup dried seedless cherries, apricots, pineapple, etc
- ½ t. pure almond flavoring
- Dash cinnamon
- ⅛ t. Celtic or sea salt
- Assorted dried fruit as stuffing
- Shredded unsweetened coconut
- Put nuts, raisins, salt and cinnamon in food processor using S-blade and process until ingredients are blended well.
- Add flavoring and continue to process until mixture sticks together.
- Form into 1 inch balls.
- Form some of the balls around pieces of dried fruit, e.g. a whole dried seedless cherry, a piece of dried apricot, pineapple or papaya, for a delicious surprise when biting into the truffles.
- Coat some in shredded coconut and leave some plain. *A chocolate version can be made by adding to the above recipe: ¼ cup unsweetened raw cacao powder and 2 tsp water. Process as above.
Tricia DuSaint, M.S., is an educational psychologist and holistic therapist, and a certified Living Foods Instructor.
This recipe has been reprinted with permission from the Ozaukee Living Local Newsletter.