Conscious Eating Recipes




These raw food recipes are provided courtesy of Karyn Calabrese, Chicago raw food expert and owner of Karyn’s Raw and Karyn’s Inner Beauty Center, 1901 North Halsted Street, Chicago (312-255-1590); Karyn’s Cooked, 738 North Wells Street, Chicago (312-587-1050); and Karyn’s On Green, 130 South Green Street, Chicago (312-226-6155).

Calabrese, one of the most popular and innovative leaders in the holistic health industry, offers something for everyone on a journey toward better health. She is the author of Soak Your Nuts: Cleansing With Karyn: Detox Secrets for Inner Healing and Outer Beauty, and the recently released book, Soak Your Nuts: Karyn's Conscious Comfort Foods.


For more information, visit KarynRaw.com and KarynsOnGreen.com.

 

Coconut Pudding (Raw)

When you have a taste for something sweet, this is a quick and simple way to satisfy that craving.

Ingredients:
3 cups coconut meat
1¾ cups coconut water
¼ cup agave nectar

Put the coconut, coconut water and agave nectar into a blender. Process for five minutes or until smooth and creamy, stopping occasionally to scrape down the blender jar. Store in a covered container in the refrigerator. Coconut pudding will keep for 10 days.

Sweet Potato Pie (Cooked)

Sweet potatoes are deceptively good for you, so don’t feel guilty if you want to indulge.

Ingredients:
2 sweet potatoes
1 cup frozen mango, thawed and chopped
½ cup honey or agave nectar
½ tsp ground cinnamon
1 (8-inch) pie crust

Preheat the oven to 350 degrees F. Bake the sweet potatoes for 20 to 30 minutes or until soft. Let cool. Peel the potatoes and put them in a food processor with the mango, honey and cinnamon. Process until smooth, stopping occasionally to scrape down the work bowl. Pour the filling into the pie crust. Bake for 30 minutes or until the top starts to brown.

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